My Plant-Based Family

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

Main Dish Recipes

Brown Rice and Broccoli Casserole

by 20 Comments

I’ve mentioned a Brown Rice and Broccoli dish that my husband and teenage daughter LOVE. I’ve even given an unofficial recipe. Today I’ll give the official version.

I’ve made this with millet and it wasn’t a huge hit with the family but I like it. It would be great with couscous, noodles, or even quinoa. I don’t bake this one because it is still to hot for me to use the oven most days so I guess this isn’t really a casserole. Once it cools down I’ll try an oven version but for now I cook the rice, steam the veggies, and make the sauce in separate pans so it is a little dishwashing intensive.

In our meat-eating days I would make a chicken and rice casserole that used cream of chicken and cream of mushroom soups AND a stick of butter. Bleck! We loved it then but now I can’t imagine! So unhealthy! This is our stand-in casserole.

Brown Rice and Broccoli Casserole

Ingredients

  • 4 Cups Cooked Brown Rice (More or less for depending on the number you are serving)
  • 3 Cups steamed, chopped Broccoli (other veggies could be added)
  • 1 recipe HH Brown Gravy (I use brown rice flour to make this gluten-free)

Do

  1. Pour cooked rice into a large casserole dish.
  2. Add broccoli or other veggies and gently mix.
  3. Prepare HH Brown Gravy recipe and pour it over rice and broccoli. Stir until everything is incorporated.
  4. Enjoy!

Serve

This is so easy to make. It re-heats well so I’ll often make it early in the day and reheat it for dinner. It is a great potluck dish. Many of my readers are the only one’s in their family who are plant-based, this recipe will work for you. Simply set aside half for you and allow your family to add chicken to their portion. This would also be good with a faux cheese sauce instead of the Brown Gravy sauce.

 UPDATE!

Try my latest version of this that is easier and tastes even better! The Crock Pot Broccoli and Brown Rice Casserole will knock your socks off! It’s one of our favorite recipes!

cheesy rice casserole image700

Portobello Burgers and Potato Salad

by 5 Comments

When it comes to classic comfort foods with a plant-based twist, few combinations are as satisfying and delicious as Portobello burgers paired with a creamy potato salad. This duo makes for an impressive meal that’s perfect for a summer barbecue, a cozy family dinner, or a casual gathering with friends.

My husband and I used to grill A LOT! In fact, he is known for his grilling abilities in some circles. When we went plant-based we pretty much gave up grilling, until now.

Grilled Portobello Mushroom Burger

Choosing the Perfect Portobello Mushrooms

Portobello mushrooms are the stars of the show when it comes to creating a juicy, flavorful burger without the meat. When selecting Portobello mushrooms, look for ones that are large, firm, and have a smooth, unblemished cap. The gills underneath should be dark and dry, not slimy. Freshness is key to achieving the best texture and flavor.

The secret to a truly mouthwatering Portobello burger lies in the marinade. Because mushrooms are like sponges, they readily absorb the flavors they’re soaked in. Follow my Grilled Portobello Mushroom Burger instructions for the perfect marinade and instructions for finishing the burger.

Simple and Creamy Potato Salad

No Portobello burger is complete without a side of creamy potato salad. This classic dish is a staple at picnics and barbecues for good reason—it’s deliciously comforting and complements the smoky flavors of grilled foods perfectly. Here’s how to elevate your potato salad game.

Start by cutting your potatoes into evenly sized chunks to ensure they cook at the same rate. Boil them in salted water until they’re just tender when pierced with a fork. Overcooking can lead to a mushy salad, so keep a close eye on them. Once cooked, drain and let them cool slightly before mixing them with the dressing.

A classic potato salad dressing is rich and tangy, often made with mayonnaise, mustard, and vinegar. For a plant-based version, vegan mayonnaise works beautifully, providing the same creamy texture without the eggs. Find the full recipe for my Vegan Potato Salad here.

Creamy Vegan Potato Salad

Portobello Burgers and Potato Salad Recipes

The combination of Portobello burgers and potato salad creates a meal that’s both satisfying and balanced. The hearty, umami-rich mushrooms paired with the creamy, tangy potato salad offer a perfect contrast in flavors and textures. This duo is not only delicious but also showcases the versatility and richness of plant-based ingredients.

Serving Suggestions

For a complete meal, consider adding a few extra sides. A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the burgers and potato salad. Grilled vegetables, like asparagus or corn on the cob, are also excellent additions that can be cooked alongside your Portobello burgers.

Crafting the perfect Grilled Portobello Burgers and Vegan Potato Salad is more than just cooking a meal—it’s about embracing a culinary adventure that celebrates the richness of plant-based ingredients. With the right techniques and a bit of creativity, you can create a delicious, satisfying meal that’s perfect for any occasion.

More Plant Based Dinner Ideas

If you like this dinner idea, you’ll love these plant based recipes too:

2 Step Quinoa Taco “Meat”

by 27 Comments

Quinoa taco “meat” is a satisfying, protein-rich option that mimics the texture and flavor of traditional ground meat but with all the benefits of a plant-based diet. Whether you’re vegan, vegetarian, or just looking to incorporate more plant-based meals into your diet, quinoa taco meat is a fantastic addition to your meal plan.

Why Choose Plant-Based Tacos?

One of the greatest advantages of plant-based alternatives is the reduction of saturated fats and cholesterol commonly found in animal products. Quinoa taco meat, in particular, provides a hearty, nutritious filling for your tacos, burritos, or salads without the downsides of traditional ground meat. But why quinoa?

Quinoa is a superfood in its own right, known for being one of the few plant-based sources of complete protein, meaning it contains all nine essential amino acids. It’s also gluten-free, high in fiber, and packed with vitamins and minerals like magnesium, iron, and zinc. This makes it a perfect base for creating a nutritious, meatless taco filling that satisfies both your cravings and your body’s nutritional needs.

The Perfect Meat Substitute

When people switch to a plant-based diet, one of the main concerns is often how to replace the texture and heartiness of meat. Quinoa, with its slightly nutty flavor and chewy texture, is a surprisingly great substitute. It doesn’t have the same mouthfeel as ground beef, but when cooked and seasoned properly, it can mimic the texture well enough to satisfy taco lovers. Quinoa is highly absorbent, making it ideal for soaking up the bold flavors of taco seasonings.

One of the best things about the dish is its versatility. While tacos are the obvious choice, this plant-based filling can be used in a variety of dishes. You can layer it into burritos, sprinkle it over nachos, stuff it into bell peppers, or even use it in salads and grain bowls for an extra protein boost.

Ideal for Meal Prep

Another great benefit of plant-based quinoa taco “meat” is its convenience for meal prep. If you’re someone who likes to have meals ready in advance, quinoa taco meat is a perfect option. You can easily make a large batch, store it in the fridge for up to five days, or freeze it for longer storage. This makes it ideal for quick lunches, weeknight dinners, or even last-minute gatherings.

When you’re ready to eat, simply reheat the quinoa on the stovetop or in the microwave, and it’s ready to go. You can prepare a variety of taco toppings and fillings in advance as well, making it easy to throw together a nutritious, flavorful meal in minutes.

Quinoa Taco “Meat” Recipe

Ingredients

  • 2 cups cooked quinoa
  • 1 tsp salt
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 1 tsp chili powder
  • 1/2 tsp cumin 
  • 1/2 tsp black pepper
  • 1/4 cup tomato sauce

Instructions

Step 1 – Season Quinoa

Stir all seasonings into quinoa. We like a lot of spice so feel free to pair this down if you’re not crazy about a lot of seasoning. 

Step 2 – Add Tomato Sauce

Stir in tomato sauce, I happened to be out so I used about 2 tsp of tomato paste and a little water. If seasonings are not mixing well add a little water or veggie broth. 

Storage

Storage is simple and ensures you always have a quick, healthy meal option on hand. Once you’ve prepared the quinoa taco meat, allow it to cool completely before storing it.

Refrigeration

For short-term storage, place the cooled quinoa taco “meat” in an airtight container and store it in the refrigerator. It will stay fresh for up to 4-5 days. When ready to use, simply reheat it on the stovetop or in the microwave until warmed through. You can add a splash of water or vegetable broth to keep it from drying out during reheating.

Freezing

For longer storage, quinoa taco “meat” freezes well. Transfer the cooled mixture into freezer-safe containers or resealable freezer bags, removing as much air as possible to prevent freezer burn. Be sure to label the containers with the date. It will stay good in the freezer for up to 3 months. When you’re ready to use, thaw it in the refrigerator overnight, then reheat as needed.

More Plant Based Mexican Inspired Recipes

If you like this recipe, you’ll love these plant based meals filled with flavors from Mexico:

Yield: 4 Servings

2 Step Quinoa Taco "Meat"

Try this delicious and healthy plant-based quinoa taco "meat", a protein-packed, vegan alternative perfect for tacos, burritos, salads, and more. Made with quinoa and spices, this easy-to-make recipe delivers bold, satisfying flavors for any meal!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups cooked quinoa
  • 1 tsp salt
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 cup tomato sauce

Instructions

  1. Stir all seasonings into quinoa. We like a lot of spice so feel free to pair this down if you’re not crazy about a lot of seasoning. 
  2. Stir in tomato sauce, I happened to be out so I used about 2 tsp of tomato paste and a little water.  If seasonings are not mixing well add a little water or veggie broth. 

Notes

Serve in tacos, burritos, salads, etc.

Did you make this recipe?

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

© Holly Yzquierdo

Portobello Fajitas

by 16 Comments

I do not like mushrooms! I’ll eat them if the flavor isn’t too powerful but I prefer not to. Enter portobello mushrooms, I have been won over. Today I made another batch of portobello fajitas, a pasta bake containing portobello’s, and I’m baking some portobello slices now as well.

I have heard a lot of people commenting about mushrooms being a good stand-in for meat but as a former mushroom hater I wasn’t having it. Now I can see it! I’m reformed and embrace the mushroom, especially served like this.

Portobello Fajitas

Ingredients

  • 1 Portobello Mushroom
  • 1/2 an onion cut into slices
  • 1 bell pepper cut into slices
  • 1 cup veggie broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • a generous shake of salt
  • 1 tsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 1 tbsp balsamic vinegar

Do

  1. Remove the stem and slice mushrooms. (If you are making Portobello steaks you can leave just remove the stem).
  2. Mix the remaining ingredients together and allow the the mushroom and veggie slices to soak in the marinade for 30 minutes or so.
  3. Broil the mushroom and veggie slices for 4-5 minutes then flip and broil for 4-5 more minutes.
  4. Remove from oven and allow to cool slightly.

Serve

These are great served in a warm tortilla. I love them even more with fresh guacamole and salsa but they are good plain too. You could also top a salad with these and even add roasted corn! YUM!

Does this look like a steak fajita or what? Have you embraced the shroom and if so how do you like it?

Portobello Fajitas

Portobello Fajitas

Plant based fajitas for everyone, even if you don't like mushrooms!

Prep Time 40 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 Portobello Mushroom
  • 1/2 an onion cut into slices
  • 1 bell pepper cut into slices
  • 1 cup veggie broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • a generous shake of salt
  • 1 tsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 1 tbsp balsamic vinegar

Instructions

  1. Remove the stem and slice mushrooms. (If you are making Portobello steaks you can leave just remove the stem).
  2. Mix the remaining ingredients together and allow the the mushroom and veggie slices to soak in the marinade for 30 minutes or so.
  3. Broil the mushroom and veggie slices for 4-5 minutes then flip and broil for 4-5 more minutes.
  4. Remove from oven and allow to cool slightly.

Notes

Serve in a warm tortilla with fresh guacamole and salsa.

Did you make this recipe?

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

© Heather Mayes

Veggie Burger

by 18 Comments

Last night I made my very first veggie burger. They tasted oh so delicious! They were quick and easy to make so I expect to make these tasty burgers often.

Kidney Bean and Quinoa Veggie Burger is a great plant-based option for vegans.

These burgers do not taste like your typical fast food but if you are choosing not to eat meat you can whip these up quickly and have a pretty good burger.

Kidney Bean and Quinoa Veggie Burger

If you’ve been eating store-bought veggie burgers you may have noticed some of the mystery ingredients in those. The craziest thing in the burger is quinoa and I think we can agree that it’s good for you.  If you’d like to try your hand at making your own veggie burger try these.

Bean Burger

Red Bean & Quinoa Veggie Burger

Ingredients

  • 1 15 oz. can of Red Kidney Beans, drained and rinsed
  • ⅓ cup cooked quinoa
  • ⅛ cup onion, diced
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • 1 Tbsp. tomato sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Mash the beans or puree them in the blender or food processor.
  3. Mix the beans, quinoa and diced onion together.
  4. Add in all the spices, feel free to try other combinations.
  5. Add in the tomato sauce and mix everything together.
  6. Form patties with your hands and cook on a cookie sheet.
  7. Bake patties in the oven for 12-15 minutes then flip and cook on the other side for 12-15 more minutes.
Bean Burger with Guacamole

Serve these burgers on a whole grain bun with all of your favorite burger fixings. Pile on the lettuce, tomato, pickles, onions, mustard, and even guacamole as pictured above.

Enjoy this with Sweet and Tangy Pasta Salad or add this Chili for a Chili Burger!

Photos by Melodee Fiske of mlfotography. 

Red Bean & Quinoa Veggie Burger

Kidney Bean and Quinoa Veggie Burger is a great plant-based option for vegans.

Finally a veggie burger that tastes better than a restaurant!

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

Ingredients

  • 1 15 oz. can of Red Kidney Beans, drained and rinsed
  • ⅓ cup cooked quinoa
  • ⅛ cup onion, diced
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • 1 Tbsp. tomato sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Mash the beans or puree them in the blender or food processor.
  3. Mix the beans, quinoa and diced onion together.
  4. Add in all the spices, feel free to try other combinations.
  5. Add in the tomato sauce and mix everything together.
  6. Form patties with your hands and cook on a cookie sheet.
  7. Bake patties in the oven for 12-15 minutes then flip and cook on the other side for 12-15 more minutes.

Did you make this recipe?

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

© Heather Mayes

Lentil Tacos

by 32 Comments

I don’t know about you but I love tacos! In my mind, Taco Tuesday is a real thing.

Most kids love tacos, and I can’t think of anyone who doesn’t consider tacos to be a family favorite.

Lentil Tacos are a family favorite! Win over friends and family with these vegan tacos.

This page contains affiliate links. 

I first started using lentil in tacos before we went plant-based. We had three growing (read hungry) kids at home who were in elementary school and we were on a tight budget. I started adding cooked lentils to our ground beef to make it go further. My kids barely noticed the lentils.

That moved started my love of lentils. They are a low fat and high fiber food with 9 grams of protein for a half cup serving. That’s basically 2 tacos for me.

Additionally, lentils are inexpensive and very easy to cook, perfect for beginners.

You can buy dry lentils in the bean section of any grocery store. They will cost less than $2 per pound for conventional lentils. I almost always buy brown lentils. I like buying them from Amazon because I can get a better variety. This kind cost more but they are non-gmo and you can trace which field they were grown in. Pretty cool!

Lentil Tacos are a family favorite! Win over friends and family with these vegan tacos.

UPDATE: If you have an Instant Pot check out my Instant Pot Lentil Tacos!

Lentil Tacos

This vegan recipe is so good even the carnivores will be asking for more.

The tacos can be made to each family members preference. My husband and I enjoy ours with lettuce, lentils, guacamole, and fresh salsa. If I had been making burritos or nachos I would have made a dairy-free cheeze sauce and possibly added more beans.

How to Make Lentil Tacos

Ingredients

  • 1 cup dry lentils (rinsed)
  • taco seasoning (chili powder, garlic powder, salt, pepper, cumin) to taste
  • 2 oz tomato sauce
  • lettuce
  • salsa
  • guacamole
  • tortillas

Instructions

  1. Cook lentils in a medium sauce pan with 2 cups of water.
  2. Cook them for 15 minutes or until they are soft.
  3. If there is still water in the pan drain them.
  4. Add taco seasoning to taste and the tomato sauce.
  5. Stir and enjoy.

Lentil Tacos

Lentil Tacos are a family favorite! Win over friends and family with these vegan tacos.

Lentil Tacos are a family favorite! Win over friends and family with these vegan tacos.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup dry lentils (rinsed)
  • taco seasoning (chili powder, garlic powder, salt, pepper, cumin) to taste
  • 2 oz tomato sauce
  • lettuce
  • salsa
  • guacamole
  • tortillas

Instructions

  1. Cook lentils in a medium sauce pan with 2 cups of water.
  2. Cook them for 15 minutes or until they are soft.
  3. If there is still water in the pan drain them.
  4. Add taco seasoning to taste and the tomato sauce.
  5. Stir and enjoy.

Did you make this recipe?

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

© Holly Yzquierdo