Tasty Meat-Free Meals That Are Easy for Meal Planning

Including some meat free meals in your week is not only good for your health, but also your pocket and the environment too! So here are some cheap and easy vegetarian recipes that you are going to love!

tasty meat free meals for meal planning

Why You Should Eat More Meat Free Meals

We all know that we should eat more fruit and vegetables on a regular basis as they are an excellent source of vitamins, minerals. They are low fat and low in calories so great if you are trying to lose weight. Plus they have lots of fibre which helps you to maintain a healthy gut and prevent digestion problems.

Eating a healthy diet can often be quite challenging when you are on a budget so including some meat free meals that are based around fruit, veggies, legumes, beans and whole grains can be good for your budget too.

More and more people are changing to plant based diets, but if you are a chicken and meat lover just making a conscious effort to reduce your consumption of meat can still have a positive effect on the environment and help to cut greenhouse gas emissions.

Easy Recipes For Delicious Vegetarian Meals

So, if you want to add some meat free meals to your diet, here are a few easy vegetarian recipes for you to try. They are all great recipes that you can add to your meal planning menu too.

The One Thing Standing Between You AND Healthy Eating Is Here!

Chickpea & Egg Salad

chickpea and egg salad


  • 4 eggs
  • 400g can chickpeas, drained and rinsed
  • 4 tbsp. mayonnaise
  • 2 spring onions, chopped
  • 2 tbsp. capers, drained
  • 1 tbsp. Dijon mustard
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 5 minutes

Nutrition per serving:

  • 241 kcal 
  • 11g Protein    
  • 8g Carbohydrates          
  • 16g Fats

How to Make:

Cook the eggs in water until hard-boiled, around 5 minutes. Once they are cooked, rinse with hot water de-shell and chop.

Drain and rinse the chickpeas and put in a large bowl and mash with a fork. Then add the chopped eggs and stir until combined. Next, stir in mayonnaise, spring onions, capers, mustard, and season with salt & pepper.

Delicious served on its own, over some fresh lettuce leaves, or on wholemeal bread.

Quinoa, Asparagus & Radish Tabbouleh

quinoa, asparagus & radish tabbouleh


  • 170g Raw Quinoa
  • 12 Spears Asparagus
  • 6 Radishes
  • 2 Medium Tomatoes
  • 1 Cucumber
  • 1 Small Onion
  • 2 Spring Onions
  • 4 Tbsp. Olive Oil
  • 1 Tbsp. Lemon Juice
  • 15g Parsley
  • 1 Clove Garlic

  • Serves: 6
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes

Nutrition per serving:

  • 220 kcal       
  • 6g Protein
  • 26g Carbohydrates     
  • 11g Fats

How to Make:

Cook the quinoa according to the instructions on the packet, then set aside and cool.

Break off and discard the hard ends of the asparagus. Then boil the remaining for 2 minutes and afterwards place immediately in cold water. Slice the asparagus diagonally into pieces and place in a bowl.

Dice the radishes, tomatoes and onion and slice the spring onion. Remove the core from the cucumber and then chop. Now add them all to the bowl with the asparagus in.

Mince the garlic and chop the parsley then mix with the olive oil and lemon juice, seasoning with salt and pepper. Drizzle over the vegetables and add the cooled quinoa and mix it all well. You can add more lemon juice and salt and pepper to suit your liking.


Green Beans & Roasted Beets Balsamic Salad

green bean & roasted beets balsamic salad


For the salad:

  • 4 Beets
  • 1 Tbsp. olive oil
  • 230g Green Beans
  • 300g Cherry Tomatoes
  • 1 Small Red Onion
  • 60g Dried Cranberries
  • 60g Wild Rocket
  • 125g Mini Mozzarella Balls
  • 35g Toasted Pine Nuts

For the dressing:

  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Lemon Juice
  • 1 Tbsp. Dijon Mustard
  • 1 Tsp. Honey
  • 2 Tbsp. Chopped Basil
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Salt
  • ½ Tsp. Pepper
  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 35 minutes

Nutrition per serving:

  • 367 kcal    
  • 10g Protein
  • 27g Carbohydrates              
  • 26g Fats

How to Make:

Preheat the oven to 200°C/400°F

Peel the beets and cut them into 1- 1 ½ inch chunks, then place them on a lined baking sheet. Drizzle them with 1 tablespoon of olive oil and season with salt and pepper. Then roast for around 35 minutes or until the beets are tender.

Whilst the beets are cooking put all of the dressing ingredients into a bowl and mix them well, then put in the fridge until needed.

Toast the pine nuts, cut the mozzarella balls and tomatoes in half and finely chop the onion. Trim the ends of the green beans and cut them in half.

Bring a large pot of water to the boil and cook the green beans for about 2-3 minutes or until tender-crisp. Once cooked put the beans into a large serving bowl and add the tomatoes, rocket, beets, onion, cranberries, mozzarella and pine nuts and mix well

Just before serving drizzle with the dressing and season with more salt and pepper to taste.

I hope you liked these meat free recipes and add them to your next meal planning menu. If you do give them a try drop a comment below and let me know. Eating a healthy diet doesn’t have to be complicated and adding more plant based meals each week is a great start.

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