One of the questions I hear most from non-vegans is: “Do you miss meat?” For me, going vegan changed how I view animal products — I no longer consider them food in the same way. What we often love about meat is the seasoning and preparation. A plain, boiled, unseasoned piece of meat is hardly appealing. Think of animal flesh as a canvas; the flavors we crave are the sauces, spices, and techniques. The same applies to plant-based foods that replicate those textures and tastes.
I enjoy plant-based meat alternatives. They bring satisfying texture and heartiness to dishes, and you don’t have to harm animals to get that umami, “meaty” experience. Products like Gardein are excellent because they deliver the texture and flavor many people miss, but made from plants — in other words, cut out the middleman and get the goodness straight from whole-food ingredients.
Another frequent question is: “How can I go vegan when everyone else in my household eats meat?” This is a real challenge for parents who cook for meat-loving families and for teens who want to adopt a vegan diet while relying on their parents’ meals. My advice: use accessible plant-based proteins like Gardein. In the recipes below I use Gardein to replace animal proteins, but you can also use tofu or meaty mushrooms (oyster, maitake, shiitake) depending on the dish. Gardein helps you prepare familiar, filling, family-friendly meals without making separate plates for everyone. It’s widely available at mainstream stores like Walmart, Whole Foods, Kroger, and Costco, so it’s easy to find and start cooking with.
Watch the video below to see how simple it is to make classic recipes using Gardein.
Which recipe will you try first? I’m partial to the Gardein Fishless Filets — they’re perfect in tacos. Gardein offers many products, so experiment and find your favorites. You can also download coupons from manufacturers’ sites to make trying these items easier.
If you want more vegan recipes aimed at people who love meat, check out my cookbook Sweet Potato Soul and the recipes I recommend in the notes below. Favorites include beet black bean burgers, Korean BBQ jackfruit tacos, spicy fried cauliflower “chicken,” jerk jackfruit tacos, chipotle oyster mushroom sliders, vegan chicken & waffles, and easy chickpea “tuna” salad — all great for introducing plant-based meals to curious eaters.
Take Out Style Kung-Pao Chicken | Vegan Recipes for Meat Lovers
Jenné Claiborne
Ingredients
- 2 tablespoons grapeseed oil or other neutral cooking oil
- 1 package Gardein Crispy Chick’n
- 3 green onions (white and light green parts only), chopped
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 large red bell peppers, chopped
- 1 tablespoon tamari soy sauce
- 1 tablespoon dry sherry or Shaoxing vinegar
- 1 tablespoon distilled white vinegar
- 3 tablespoons vegetable broth
- 1 tablespoon cane sugar
- 1 teaspoon roasted sesame oil
- 2 teaspoons arrowroot powder or cornstarch
- 1/2 cup roasted peanuts or 3 tbsp sesame seeds
- 1 tablespoon red chili flakes
Instructions
- Warm oil in a large skillet or wok. Add the Crispy Chick’n and cook about 3 minutes per side, until crispy and golden. Remove and set aside.
- In the same pan, add green onion, garlic, ginger, and red bell pepper. Sauté until tender, about 5 minutes.
- While the vegetables cook, whisk together soy sauce, vinegars, vegetable broth, sugar, sesame oil, and arrowroot or cornstarch until smooth.
- Return the Crispy Chick’n to the pan, pour the sauce over it, and reduce heat to low. Add peanuts or sesame seeds and chili flakes. Stir as the sauce thickens to coat everything evenly.
- Remove from heat and serve over rice. Garnish with additional green onion.
Classic Vegan Fish Tacos | Recipes for Meat Lovers
Ingredients
- 1 package Gardein Fishless Filets
- 1 medium tomato, finely chopped
- 3 tbsp red onion, peeled and finely chopped
- 1/4 cup roughly chopped cilantro
- 1 jalapeño, halved, seeded and minced
- 2 limes (1 halved, 1 cut into wedges)
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup vegan mayonnaise
- 2 tablespoons adobo sauce from a can of chipotle peppers
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 8 corn tortillas, warmed
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place Fishless Filets on the sheet and bake about 15 minutes, until crispy and golden.
- While they bake, make the salsa: combine tomato, onion, cilantro, jalapeño, lime juice, salt, and pepper. Adjust seasoning to taste.
- In a small bowl combine vegan mayo and adobo sauce to make chipotle mayo.
- Warm tortillas.
- Slice the Fishless Filets into strips. Spread chipotle mayo on each tortilla, top with fishless strips, salsa, and cabbage. Serve with extra cilantro, jalapeño, and lime wedges.
Meaty Vegan Dirty Rice
Ingredients
- 2 tablespoons grapeseed oil or neutral cooking oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 sticks celery, diced
- 4 garlic cloves, minced
- 3 green onions, diced
- 10 oz mushrooms, thinly sliced and chopped
- 1 bay leaf
- 1/2 package Gardein Beefless Ground
- 1 cup vegetable broth
- 1/2 teaspoon dried thyme
- 2 teaspoons porcini mushroom powder (optional)
- 2 tablespoons homemade Creole seasoning (or store-bought), plus more to taste
- 5 cups cooked white rice (preferably cold)
- 2–4 tablespoons soy sauce
- 1/4 cup chopped parsley
- Hot sauce, for serving
Instructions
- Warm oil in a large skillet. Add onions, bell pepper, and celery and sauté on medium heat about 2 minutes.
- Add garlic and green onions and cook until the onions are translucent.
- Add mushrooms and sauté 5–8 minutes until tender. Add bay leaf, Gardein Beefless Ground, vegetable broth, thyme, porcini powder (if using), and Creole seasoning. Stir and cook 2 minutes.
- Add cooked rice and soy sauce. Stir well so the rice is evenly coated and “dirty.”
- Adjust seasoning with more soy sauce, salt, or Creole seasoning to taste.
- Remove from heat and serve topped with chopped parsley and hot sauce.