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5 Vegetarian Meals To Keep You Full For Longer


Despite the meat’s long-standing position at the top of the culinary podium, taking a break to enjoy an all-vegetarian meal can be refreshing.

We tend to think of vegetarian meals as not hearty enough, and that’s… fair enough.

However, if you get creative, the earth has provided us with many gifts that are heavy and filling, which don’t feel like an “alternative”.

The trick then is not trying to find a substitute to live up to the texture, taste, and chemistry of meats in traditionally meat-focused dishes (leave the tofu at home), but to build a dish around strong ingredients that can stand on their own.

We’ll explore 5 dishes that require a little more thought than “Caesar Salad, no chicken”.

Whether you’re a hungry vegetarian chef looking for a solid meal to keep you going all day long, or just a vegetarian looking for some hearty creativity, these are some great options to add to your menu or meal list, without any compromise.

Here are our 5 Vegetarian Meals to Keep You Full Forever!


Egg & Avocado Spaghetti Squash Boats


credit: Amanda – theskinnyfork.com

This thick dish will fill any hungry sailor. Some squash dishes are best used as appetizers, but this is one freight load you can dock in your gullet after a hard day’s work and not have to worry about feeling hungry again. Crack the egg on top and batten down the hatches!

The boat is served in a squash shell, and the inside is packed with plenty of healthy fats thanks to the egg and avocado.

For a seriously innovative dining experience, serve several in a deep tray of water, they’ll float!

And for the spice pirates out there, you can drizzle Sirracha on top.  Steal the Sirracha for added authenticity.

If you’re a minimalist, on a budget, or just lazy, it’s good to know these boats only require five ingredients.

Assemble your crew and dine like you’re stuck on an island with no animals around.


  • 1 Lb. Spaghetti Squash
  • 1/2 Avocado, Cubed
  • 2 Whole Large Eggs
  • 2 Tbsp. Light Mayonnaise
  • 1/2 Tsp. Sesame Seeds
  • Salt, Pepper, and Hot Sauce to Taste

Full Recipe Instructions:

TheSkinnyFork – Recipe – Avocado & Egg Spaghetti Squash Boats


Cincinnati “Chili Mac”

credit: Florian – contendednesscooking.com

The west wasn’t won on empty stomachs.

This hearty bean chili is served on spaghetti with varying seasonings, for any season. The hybrid dish blends concepts from Mexican, Italian and all-American comfort food recipes.

This delicious marriage of two worlds is popular among teens.


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 medium green or red bell pepper, diced
  • 1 to 2 small fresh hot chili peppers, seeded and minced, or one 4-ounce can mild diced green chilies
  • 14- to 16-ounce can diced tomatoes
  • 14- to 16-ounce can crushed tomatoes
  • Two 15- to 16-ounce cans red or pinto beans, drained and rinsed
  • 1 cup fresh (from 1 large ear) or frozen corn kernels
  • 2 teaspoons good-quality chili powder, to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice, optional
  • 8 to 10 ounces whole-grain spaghetti
  • Finely chopped cilantro or parsley for garnish

Full Recipe Instructions:

VegKitchen – Recipe – Cincinnati “Chili Mac”


African Peanut Soup

credit: hurrythefoodup.com

One doesn’t typically think of peanuts when they think of Africa.

In fact Asia usually comes to mind, but this earthy dish that includes a fair amount of root vegetables is far from the exotic complexities of most Asian-fusion cuisine. This dish is solid and simple.

It’s thick, yet not so creamy.

This Soup is actually vegan, if that’s important to you.

The combo of rice and peanuts is actually quite filling, similar to the combo of rice and beans found in Mexican staples. Why? Well, when you combine the amino acids found in beans, lentils, or peanuts, with whole grain rice, a complete protein is born!

A reasonably sized bowl will fill you.

Stewed peanuts, Africa style my friends…  Hukana Matata to that!


  • 1 cup brown rice, uncooked
  • 3 cups vegetable broth
  • ½ red onion
  • 1 small carrot
  • ½ medium courgette (zucchini)
  • 1 handful of peanuts
  • 3 tbsp tomato paste
  • 3-4 tbsp peanut butter
  • 1 garlic clove
  • 2 tbsp soy sauce
  • A few dashes hot sauce
  • 2 inches ginger (0.2 inches = 0.5 cm = ½ tbsp powdered ginger)

Full Recipe Instructions:

HurryTheFoodUp – Recipe – African Peanut Soup


Roasted Carrots with Farro, Chickpeas, and Herbed Crème Fraïche

credit: Kate – cookieandkate.com

This one is as about as hippie as it gets for this list, and why not? Maybe they’re on to something…

A fair amount of pumpkin seeds and chickpeas pack the majority of the protein in this dish. We feel healthier just by looking at the presentation. Any kitchen that wants to add a touch-of-garden to their menu should consider this rainbow-carrot delight.

New age, new menu.

Come back to your hippie roots, and jive with these “hip-peas”…


Farro and chickpeas

  • 1 cup dried farro, rinsed
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1 clove garlic, pressed or minced
  • ½ teaspoon salt
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas


Roasted carrots

  • 1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine)
  • 1 tablespoon olive oil
  • ¼ teaspoon ground cumin
  • Salt and pepper


Spiced pepitas

  • 3 tablespoons pepitas (green pumpkin seeds)
  • ½ teaspoon olive oil
  • Pinch of cumin
  • Pinch of chili powder
  • Pinch of salt


Herbed crème fraîche

  • ⅓ cup Vermont Creamery crème fraîche
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons water
  • Salt and pepper, to taste



  • 1 more tablespoon chopped fresh parsley


Full Recipe Instructions:

CookieAndKate – Recipe – Roasted Carrots with Farro, Chickpeas, and Herbed Creme Fraiche


Winter Vegetable Curry

credit: Fred R. Conrad – The New York Times

Aspects of Indian culture, particularly some of those who follow Hinduism, see vegetarianism as a way of living in alignment with the Devine, so it’s no wonder that we can find vege inspiration from Indian cuisine.

Their traditional meatless dishes were made with the preservation of other sentient beings in mind, which is different from how the western world considers vegetarianism, often summing it up to a “health trend.”

Let’s be honest though, visits to your local Indian spot usually end in lying horizontal.

Curries are heavy, there’s no doubting that, but you’ll be pleasantly FULL-filled without the food-induced coma after enjoying this Winter Vegetable Curry.

This one has got a lot going on, in true vege-curry fashion.


3 tablespoons untoasted sesame oil or vegetable oil

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon turmeric

¼ teaspoon cayenne

1 2-inch piece of ginger, grated

6 small garlic cloves, minced

4 small hot red Asian chilies or Mexican chilies de árbol

1 large onion, diced, about 2 cups

Salt and pepper

2 tablespoons tomato paste

2 cups delicate squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes

1 cup parsnips, hard center core removed, in 1-inch slices or chunks

½ pound tiny potatoes, such as fingerlings, halved

2 cups small florets of cauliflower

1 cup cooked chickpeas, preferably home-cooked and the liquid reserved

Cilantro sprigs, for garnish

Steamed basmati rice (optional)

Apple raita (optional)


Full Recipe Instructions:

CookingNYTimes – Recipe – Winter Vegetable Curry