My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Main Dish Recipes

Avocado Grillers

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I never get tired of guacamole, chocolate mousse (the avocado makes it creamy), or eating avocado raw whatever I can, but sometimes a girl needs to branch out.

brownies, garden HC grilled avocado 160 (45)

Oh yes, I grilled avocado!

Even better I served it with Spicy Black Beans and Cilantro-Lime Brown Rice. This may be a combo made in heaven.

grilled avocado 160 (47)

I almost hate to call this a recipe because it is so easy.

Avocado Grillers

Ingredients

  • 2 ripe avocados, cut into equal slices (6-8)
  • bell peppers, cut into strips
  • onions, cut into strips (thin strips will burn)
  • corn tortillas or other gluten-free tortillas

Do

  1. Preheat your grill and add avocados, bell peppers, and onion.
  2. Check every few minutes to see how they are cooking, turn once they start to brown and don’t let them burn.
  3. Remove veggies from the grill.

Serve

We ate these on gluten-free corn tortillas but any tortilla will do. These veggies are also great served on a salad. For lunch the next day I mixed up rice and beans then topped it with the grilled avocado and veggies. So Good!

This recipe is being shared at Gluten-Free Friday hosted by Vegetarian Mamma!

Chickpea Quinoa Stir Fry

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Use what you have on hand to make simple chickpea quinoa stir fry. It’s quick, easy, budget friendly and oil-free!

Stir fry’s are a great way to add extra vegetables to your meal, and use any leftovers sitting in the fridge. I don’t use oil, so when I say ‘fry’ there isn’t any frying involved. Everything is cooked in one pan for fast clean-up.

Simple Chickpea Quinoa Stir Fry

When making any stir fry, measurements are just guidelines based on what I like and what vegetables we have available. Feel free to alter the ingredients or measurements to suit your taste.

The unexpected, but delicious, pineapple brings it to a whole new level. If you can’t get fresh pineapple you can use mango.

I have fond memories of my toddler gobbling up this chickpea quinoa stir fry. He continued stealing it off my plate long after his was eaten.

Chickpea Quinoa Stir Fry with Vegetables

This is a great dinner meal and also works well as leftovers the next day. The sweetness of the pineapple plays well with the variety of vegetables.

This meal is naturally gluten-free if made with Tamari or Braggs Liquid Aminos. Soy sauce contains gluten so you shouldn’t use it if you are intolerant or allergic.

How to Make Chickpea Quinoa Stir Fry

Ingredients

  • 1/2 cup Onion, diced
  • 1 Carrot, sliced
  • 1 Bell Pepper, diced
  • 1 cup Cauliflower
  • 1/2 cup Mushrooms, sliced
  • 2 Celery Ribs, sliced
  • 1 cup Chickpeas, cooked
  • 1 1/2 cup Quinoa, cooked
  • 3 tbsp Braggs Liquid Aminos (or Soy Sauce)
  • 1 cup Pineapple, diced

Step 1 – Cook Onion and Celery

In a skillet on medium heat, begin by cooking the onion and celery all the way through. Add water and stir when they stick to the pan.

Step 2 – Add Veggies

Add the carrot, bell pepper, cauliflower, and mushrooms to the skillet. Cook, stirring often, until the veggies are tender-crisp.

Step 3 – Add Quinoa

Next add the cooked chickpeas, cooked quinoa, and one tablespoon of Braggs Liquid Aminos (or soy sauce) and mix them together.

Step 4 – Add Pineapple

Now gently fold in the fresh pineapple.

Step 5 – Adjust to Taste

Take a taste and add more liquid aminos (or soy sauce) if desired.

Serve and enjoy! This makes 2-3 servings with some leftovers. We usually enjoy multiple servings.

Storage

If you find you have leftover quinoa to store, place it in an airtight container in the refrigerator for up to 4 days.

More Delicious Plant Based Meals

If you enjoyed this recipe, check out these other vegan meal ideas:

Yield: 4 Servings

Chickpea Quinoa Stir Fry

Chickpea Quinoa Stir Fry

Make a delicious plant based stir fry packed with chickpeas and quinoa. It's an easy meal to use up leftovers and make them new again.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup Onion, diced
  • 1 Carrot, sliced
  • 1 Bell Pepper, diced
  • 1 cup Cauliflower
  • 1/2 cup Mushrooms, sliced
  • 2 Celery Ribs, sliced
  • 1 cup Chickpeas, cooked
  • 1 1/2 cup Quinoa, cooked
  • 3 tbsp Braggs Liquid Aminos (or Soy Sauce)
  • 1 cup Pineapple, diced

Instructions

  1. Cook onion and celery in skillet all the way through, adding water and stirring when they stick
  2. Add carrot, bell pepper, cauliflower and mushrooms
  3. Cook, stirring often, until the veggies are tender-crisp
  4. Add cooked chickpeas, cooked quinoa and 1 tbsp Braggs Liguid Aminos
  5. Mix
  6. Gently fold in pineapple
  7. Taste and add Braggs Liquied Aminos as desired

Notes

Store leftovers in an airtight container in the fridge for up to 4 days

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Plant-Based Lasagna (Gluten-Free)

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HC Feb 004

If you’ve recently switched to a plant-based diet you may be under the impression that there are some foods you’ll never be able to eat again. I’m going to let you off the hook, you can enjoy many of the comfort foods you have always loved with a few modifications.

This recipe does take some work, like any lasagna recipe there are many steps involved, most of the work is done by a food processor. The good news is many can be prepared ahead of time. I even build the lasagna a few hours before company arrives then put it in the oven 30 minutes before dinner time.

A layered view
A layered view

Lasagna (Vegan and Gluten-Free)

Ingredients (by step)

Step 1

  • 2 cans white beans, drained and rinsed
  • 1/4 c lemon juice (1 lemon)
  • 1/4 c nutritional yeast
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 tsp Italian seasoning
  • 1/2 tsp garlic powder

Step 2

  • 4 c tightly packed spinach or other greens
  • 1/2 large onion
  • 1 tsp dried Italian seasoning
  • 1 c or handful of mushrooms

Remaining Ingredients

  • Large jar pasta sauce
  • 1 package gluten-free no-boil lasagna noodles
  • eggplant, peeled and diced (optional, I used 1/2 an eggplant)
  • mushrooms, diced (optional)

Do

  1. Add all the ingredients for step one to a food processor, puree then set aside until ready to build lasagna.
  2. Add all the ingredients for step two to a food processor, puree, then set aside until ready to build lasagna.
  3. Building the Lasagna. Layer ingredients in a large casserole dish, I used a 9×15 dish. I used the following order:1 1/2 cup red sauce, noodles, white sauce, greens, mushrooms, eggplant then finish with red sauce. Repeat layers until you run out of ingredients. Mine had 2 layers of white sauce and 2 layers of greens with 1 layer of veggies (mushrooms and eggplant). I had three layers of red sauce.
  4. Bake in preheated oven at 350° for 20-30 minutes.

Serve

This lasagna is company worthy. I’ve served it to large groups on two occasions and everyone seemed to like it. I don’t think you miss the meat or cheese from traditional lasagna. It also reheats well and keeps for several days in the fridge. It’s easily customizable. It pairs well with a large Italian salad, my salad included olives, artichoke hearts, peppers, red onions, and greens.

For a faux parmesan try whizzing 1 cup of cashews and 1/2 cup nutritional yeast in a high-powered blender and sprinkling it on top of the lasagna.

Do you miss Lasagna since going plant-based? Give this recipe a try, I think you will be pleasantly surprised. What comfort food do you miss the most?

Quinoa-Lentil Tacos

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For an easy and tasty crowd pleaser, try this vegan taco meat for quinoa-lentil tacos. They are budget friendly and perfect for meal prep too.

We eat a lot of Mexican food around here. A few of the first recipes I posted were Lentil Tacos and Quinoa Tacos. Most of the time I prefer a combination of the two. Enter Quinoa-Lentil Tacos.

Few dishes can claim to be as universally beloved as the taco. Originating from Mexico, tacos have transcended borders and cultures, becoming a staple in kitchens and restaurants worldwide. Their versatility is one of their greatest strengths, allowing for endless variations that cater to all tastes and dietary preferences.

Easy Vegan Tacos

It’s easy to throw these together with ingredients that are already cooked. When I make a big batch of quinoa and lentils, I’ll make these when I don’t have a lot of time to cook.

This is also a great meal for repurposing leftovers. Grab all those odds and ends out of the fridge, and throw them into a tortilla or lettuce taco. Get creative and try different combinations of flavors.

Why Quinoa and Lentils?

Quinoa and lentils are both nutritional powerhouses, making them an ideal combination for a satisfying meal.

Quinoa: Often referred to as a “superfood,” quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent protein source. Its nutty flavor and slightly crunchy texture provide a delightful contrast to the softness of the taco shell.

Lentils: Lentils are another excellent source of plant-based protein and are packed with essential nutrients such as folate, iron, and manganese. Lentils come in various colors and sizes, each with its own unique flavor and texture.

Customizing Your Quinoa-Lentil Tacos

The beauty of tacos lies in their customizability. Once you have your quinoa-lentil base, you can get creative with your toppings.

Fresh vegetables such as lettuce, tomatoes, and avocados add a refreshing crunch, while ingredients like pickled onions, radishes, and jalapeños bring a tangy, spicy kick. For added creaminess, consider topping your tacos with a dollop of vegan sour cream or a drizzle of lime-infused cashew cream.

The possibilities are endless, allowing you to tailor each taco to your (and your kid’s) personal taste preferences.

Meal Planning with Quinoa-Lentil Tacos

Adopting quinoa-lentil tacos into your regular meal rotation can be simple and enjoyable. Here are a few tips for incorporating them into your lifestyle:

  1. Batch Cooking: Prepare a large batch of quinoa and lentil taco filling at the beginning of the week. This can be stored in the refrigerator and used for quick and easy meals throughout the week.
  2. Meal Prep: Assemble your tacos in advance and pack them for lunches or dinners on the go. This is a great way to ensure you have a nutritious meal ready when you’re short on time.
  3. Experiment with Flavors: Don’t be afraid to experiment with different spices, herbs, and toppings to keep your tacos exciting and flavorful.
  4. Share with Friends and Family: Introduce quinoa-lentil tacos to your friends and family as a delicious and healthy alternative to traditional meat tacos. You might be surprised at how much they enjoy this plant based option.

Quinoa-Lentil Tacos Recipe

Ingredients

  • 2 c cooked quinoa
  • 2 c cooked brown lentils
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp chili powder
  • 1 tsp cumin
  • 4 oz tomato sauce
  • salt and pepper to taste
  • crushed red pepper (optional more spice)
  • add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas

Instructions

Step 1 – Heat

If quinoa or lentils are cold, heat in the microwave or on a stove until warm.

Step 2 – Mix

Next mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.

Step 3 – Assemble

Now assemble the tacos with your favorite ingredients.

Serving Suggestions

The taco filling can be kept warm in the oven or a crockpot until ready to eat. Try Quinoa-Lentil Tacos with Faux Cheese Sauce, Unfried Beans, and Mexican Rice.

This recipe is pretty mild since I serve it to company and kids often, but I love to spice it up with extra red pepper. Try using this taco filling on baked potatoes for some variety too. It’s delicious!

If your family is not following a plant-based diet this recipe could be added to your traditional tacos to make them healthier, more filling, and more frugal.

This recipe will make about 4 cups of taco “meat” and you can use about 1/4 cup per taco for a total of 16 tacos give or take a few and about half as many burritos.

More Plant Based Mexican Recipes

If you like Mexican food, try these plant based versions of my family favorites:

Yield: 4 Cups (About 16 Tacos)

Quinoa-Lentil Tacos

Quinoa-Lentil Tacos

Stretch your budget and please a crowd with customizable, plant based quinoa-lentil tacos.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 c cooked quinoa
  • 2 c cooked brown lentils
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp chili powder
  • 1 tsp cumin
  • 4 oz tomato sauce
  • salt and pepper to taste
  • crushed red pepper (optional more spice)
  • add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas

Instructions

  1. If quinoa and lentils are cold heat in microwave or on stove until warm.
  2. Mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.
  3. Assemble tacos with your favorite ingredients.

Notes

  • Add red pepper for more spice
  • Keep warm in the oven or crockpot until ready to eat

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Easy Mexican Rice and Bean Casserole

by 63 Comments

At its core, Mexican Rice and Bean Casserole is a celebration of simple, nutrient-packed ingredients. It is gluten-free, family friendly and made with pantry staples. It takes no time at all to toss together and you can let it cook mostly unattended. Plus, it only uses one pan for easy clean-up!

The first time I made it in a large casserole dish, the second time I just cooked it on the stove and served it on a bed of greens with some homemade Pico de Gallo. The oven version is the easier of the two because you just put it in the oven and leave it until the timer goes off.  That is the version that will be explained here. Both ways are incredibly easy, someone just learning to cook can make these and impress everyone at their table.

UPDATE: I now have a Crock-Pot version of this recipe! Check it out HERE if you love good food! Or if you have an Instant Pot try this version!

A Dish for Every Occasion

This casserole is a meal-prepper’s dream. It keeps well in the fridge and reheats beautifully, making it ideal for packed lunches or quick dinners throughout the week. You can even freeze portions for longer storage, ensuring you always have a delicious, homemade meal on hand.

One of the best things about this casserole is how adaptable it is. You can easily tailor it to your preferences, using your favorite beans, swapping in quinoa or brown rice, or adding extra veggies.

One of the greatest aspects of Mexican Rice and Bean Casserole is its versatility. It fits seamlessly into any occasion:

  • Weeknight Dinner: Quick to assemble and easy to bake, this casserole is a lifesaver after a busy day.
  • Potluck Favorite: Its vibrant colors and bold flavors make it a crowd-pleaser, and it travels well.
  • Holiday Table: Add a plant-based option to your holiday spread—this casserole holds its own among festive dishes.
  • Meal Prep Star: Make a big batch and portion it out for lunches and dinners throughout the week.

I love eating this with chips or in tortillas. Add a little avocado or your favorite salsa to spice it up.

How to Make Mexican Rice and Bean Casserole

Ingredients

  • 1 cup uncooked brown rice
  • 2 1/2 cups water (3 cups for casserole version)
  • 1 8 oz can of tomato sauce
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
  • 1 cup corn (optional)

Instructions

Step 1 – Preheat Oven

Preheat oven to 350°

Step 2 – Add Ingredients

Add all ingredients to a 9×15 casserole dish and stir gently.

Step 3 – Bake

Bake for 1 to 1 1/2 hours until rice is tender.

Serving Suggestions

Mexican Rice and Bean Casserole is a meal in itself, but it pairs beautifully with a variety of sides and toppings to create a full Mexican-inspired feast:

  • Fresh Toppings: Add diced avocado, chopped cilantro, sliced green onions, or a squeeze of lime for brightness and texture.
  • Salsas and Sauces: Serve with pico de gallo, roasted tomato salsa, or a drizzle of vegan sour cream to enhance the flavors.
  • Side Dishes: Pair it with a simple green salad, a bowl of tortilla soup, or roasted veggies for a balanced meal.
  • Tortilla Chips: Use them as a crunchy topping or as a scoop to enjoy the casserole dip-style.

Variations to Try

Once you’ve mastered the basic recipe, consider experimenting with these fun variations:

  • Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper for a kick of heat.
  • Southwest-Inspired: Incorporate roasted sweet potatoes or butternut squash for a seasonal spin.
  • Mediterranean Fusion: Swap out some spices for oregano and smoked paprika, and top with plant-based feta for a unique twist.

More Plant Based Mexican Recipes

If you like this dish, you’ll love these recipes too:

Mexican Rice and Bean Casserole

Mexican Rice and Bean Casserole

Hearty Mexican rice and bean casserole packed with bold flavors, wholesome ingredients, and plant-based goodness—perfect for a satisfying, easy meal!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup uncooked brown rice
  • 2 1/2 cups water (3 cups for casserole version)
  • 1 8 oz can of tomato sauce
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
  • 1 cup corn (optional)

Instructions

  1. Preheat oven to 350°
  2. Add all ingredients to a 9×15 casserole dish and stir gently.
  3. Bake for 1 to 1 1/2 hours until rice is tender.

Notes

Serve on a bed of greens or in a tortilla

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

All Purpose Mushroom Marinade

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Some nights you just need an easy, kid-friendly meal; and nothing is easier than pasta.

We used gluten-free pasta because my 20 month old is gluten-free. He loved this pasta and the mushrooms.

This was his first time successfully feeding himself. He normally eats with his hands but he always tries to use the spoon. He totally rocked spooning this pasta into his mouth. He had seconds of this by the way.

I’m not typically a mushroom lover but my marinade really takes them to a whole different level. So if you don’t like mushrooms you will want to try them this way; if you like mushrooms this may become your favorite way to prepare them.

Mushroom Marinade

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar
  • 1 Tbsp Cooking Sherry (optional, I use in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Do

  1. Mix all liquids for the marinade in a large bowl and stir to incorporate them all.
  2. Wash mushrooms and pat dry.
  3. Slice them then add to marinade.
  4. Let them soak 15-30 minutes, stirring occasionally.
  5. Cook the mushrooms however you prefer. I simmered these with onions for the pasta but will often grill them for fajita’s.

Serve

This marinade is extremely versatile. I use it, adjusting where necessary, for all of my mushroom recipes. I’ve had people who didn’t like mushrooms tell me they really enjoyed them this way. It’s a lot easier than the recipe I came up with for my Portobello Fajita’s. My Portobello Burgers are pretty good too if you are in a Portobello kind of mood.

I served this with a big ol’ garden salad! Yes that was just MY salad, in a serving bowl. My husband and 3 year old had their own. 😉

Just in case you are wondering, the Pumpkin Bread from yesterday’s post does make a delicious breakfast, especially with a cup of coffee.

Mushroom Marinade

mushroom marinade

All purpose, plant based mushroom marinade

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar
  • 1 Tbsp Cooking Sherry (optional, I use it in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Instructions

  1. Mix all liquids for the marinade in a large bowl and stir to incorporate them all.
  2. Wash mushrooms and pat dry.
  3. Slice them then add to marinade.
  4. Let them soak 15-30 minutes, stirring occasionally.
  5. Cook the mushrooms however you prefer. I simmered these with onions for the pasta but will often grill them for fajita’s.

Notes

Serve over pasta or salad or any way you like to eat mushrooms!

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes