5 Simple Plant-Based Recipes For Picky Eaters

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Preparing plant-based recipes for picky eaters can be a daunting task. Not anymore as we’ve listed five easy plant-based recipes even the picky eaters will find hard to resist!

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5 Easy Plant-Based Recipes Even the Picky Eaters Would Love to Eat

1. Lentil Wellington

lentil wellington on wooden surface | Simple Plant-Based Recipes For Picky Eaters | plant based recipes | plant based breakfast recipes

  • 2 cups mushrooms
  • 1 tsp olive oil
  • 1 3/4 cup vegan puff pastry or gluten-free pie crust
  • 2 1/4 cup vegetable stock
  • 1/4 tsp dried thyme
  • 1/2 onion, diced
  • 1/4 tsp celery seed
  • 3/4 cup lentils
  • 1/4 tsp ground sage
  • 4 Tbsp Dijon mustard
  • 1/4 cup chestnuts (optional)
  • salt

Step 1: Cook the lentils

Heat olive oil in a medium-sized pot and saute the onion for five minutes over medium heat. Throw in the lentils, celery seed, and sage.

Add vegetable stock, season with salt, and bring to a boil. Reduce the heat, cover the pot, and let the lentils cook for 15 minutes.

Remove from heat and allow it to cool. Then, put it in the fridge.

Step 2: Prepare the mushroom mixture

Put mushrooms and chestnuts in a food processor and pulse until coarsely chopped. In a dry pan, add the mushroom mixture and cook over medium-high heat.

Season with thyme and salt and adjust the seasoning as needed. Let it cool and move to the fridge.

Step 3: Preheat the oven

Place a parchment paper in a sheet pan. Preheat the oven to 400°F.

Step 4: Roll the pastry

Divide the puff pastry into two. Roll it out to a 10 x 14-inch rectangle on the parchment paper.

To prevent it from sticking, use flour while rolling.

Step 5: Top the pastry with mushroom and lentil mixture

Put half of Dijon mustard in the middle of the pastry and spread it onto the center. Add half of the lentil mixture and half of the mushroom mixture.

Mold both mixtures into a log on the pastry. Fold the pastry over the sides of the Wellington.

Place the log on a baking sheet and put it in the freezer for 10 minutes to set.

Step 6: Bake!

Take the log out of the freezer. Using a paring knife, cut diagonal slits into the pastry, avoiding piercing through the top.

Bake for 30 minutes and serve!

2. Sweet Potato Casserole

Vegetarian food sweet potato casserole dish on table | Simple Plant-Based Recipes For Picky Eaters | plant based recipes | whole food plant based recipes

  • 4 peeled and cooked large sweet potatoes
  • 3/4 tsp freshly grated nutmeg
  • 5 Tbsp pure maple syrup
  • 1/2 tsp fine grain salt
  • 2 Tbsp vegan butter
  • 3/4 tsp cinnamon
  • 1 tsp vanilla extract


  • 1/4 cup plant-based buttery spread
  • 1/2 cup brown sugar
  • 3/4 cup chopped pecans
  • 1/3 cup gluten-free flour

Step 1: Preheat the oven

Preheat the oven to 350°F. Grease a 1.8-liter casserole dish with canola oil.

Step 2: Boil sweet potatoes

Peel the sweet potatoes and bring them to a boil. Lower the heat and bring the sweet potatoes to a simmer, leaving it to cook for 15 minutes or until very tender.

Afterward, drain and cool the sweet potatoes and mash them with margarine until smooth.

Step 3: Combine with other ingredients

Whisk together the mashed sweet potatoes, maple syrup, vanilla, nutmeg, and cinnamon. Then, transfer to a casserole dish.

Step 4: Prepare the toppings

In a medium bowl, combine the plant-based buttery spread, brown sugar, pecans, and gluten-free flour. Spread this mixture evenly over the top of the sweet potatoes.

Step 5: Bake!

Bake for approximately 50 minutes or until the center has set and the tops have turned golden. Serve hot!

3. Stuffed Butternut Squash

stuffed butternut squash with quinoa and mushrooms | Simple Plant-Based Recipes For Picky Eaters | plant based recipes | whole food plant based recipes

  • 1 kg butternut squash
  • 1 carrot, diced into small pieces
  • vegetable oil
  • 3 minced garlic cloves
  • 2 celery stalks, diced into small pieces
  • 1/2 tsp dried thyme
  • 1 onion, diced into small pieces
  • 1/4 tsp ground sage
  • 3/4 cup vegetable stock
  • 1 apple, diced into small pieces
  • 2 cups chopped kale
  • 350 g package medium-firm tofu
  • 1/4 cup ground walnuts

Step 1: Preheat the oven

Preheat the oven to 375°F. Cut the squash in half and remove the seeds.

Then, drizzle it with oil on a sheet pan, and roast for 30-50 minutes until tender.

Step 2: Prepare the filling

Prepare the filling while you’re roasting the squash. Heat the oil in a large pan and saute the onions, carrots, and celery until soft.

Throw in the garlic, sage, and thyme. Season with salt and saute for three minutes more.

Add the apple, kale, and vegetable stock. Then, add the tofu, crumbling it into the mixture.

Let it cook over medium heat for about 10 minutes or until most vegetable stock is evaporated and kale is wilted. Adjust the seasoning according to your taste.

Step 3: Bake!

Top the squash halves with the mixture and sprinkle it with ground walnuts. Bake for 45 minutes or until golden.

RELATED: 5 Quick And Easy Keto-Friendly Holiday Dessert Recipes

4. Black Bean Meatless Loaf

black bean meatless loaf on a plate | Simple Plant-Based Recipes For Picky Eaters | plant based recipes | plant based dinner recipes

  • 3 cups black beans
  • 2 shredded carrots
  • 1 diced red pepper
  • 2 Tbsp chili powder
  • 1 cup oats
  • 1/4 cup of water
  • 3 Tbsp ground flaxseeds
  • 4 garlic cloves
  • 1 tsp oil
  • 1/2 cup corn
  • 1 diced onion
  • 1/2 jalapeno
  • 1 tsp oregano
  • salt

Step 1: Preheat the oven

Preheat the oven to 350°F, and then grease a loaf pan.

Step 2: Prepare the flaxseeds

In a bowl, add water and flaxseeds. Combine and set aside.

Step 3: Mix the ingredients

Grind 1/2 cup oats in a food processor until it turns floury. Transfer to a mixing bowl, and set aside.

Blend 1 1/2 cup of beans into a paste and put it in the mixing bowl. Then, add the remaining beans and oats.

Step 4: Saute

Heat oil in a pan and saute onion for about 4-6 minutes or until translucent. Add red pepper, garlic, corn, carrots, and jalapeno and saute until soft.

Add oregano and chili powder, and saute for another 2 minutes.

Step 5: Finish the mixture

Combine the cooked veggies, oats, beans, and corn and flax mixture. Sprinkle with salt to taste and add more chili powder as desired.

Step 6: Bake!

Transfer the mixture to a loaf pan and smooth it out by pressing it. Put in the oven and bake for 35-40 minutes.

Step 7: Serve

Allow cooling for 10 minutes. Top it all off with guacamole or avocado before serving.

5. Mushroom Bourguignon

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  • 2 cups cubed Portobello mushrooms, stem cut and discarded
  • 4 minced garlic cloves
  • 2 tsp dried thyme
  • 3 Tbsp tomato paste
  • 2 Tbsp cornstarch
  • 1 diagonally cut carrot
  • 2 lbs sliced white mushrooms
  • 1 tsp olive or coconut oil
  • 2 cups peeled pearl onions
  • 4 Tbsp cold water
  • 2 cups red wine
  • 1 sliced onion
  • 1 diced celery stalk
  • 2 cups vegetable stock
  • salt and pepper

Step 1: Saute

Heat oil in a pot and saute both types of mushrooms until lightly browned. Add garlic, onion, celery, and carrot, and saute for a few more minutes.

Add thyme, tomato paste, stock, and red wine. Cook for 20 minutes or until the liquid is reduced in half.

Throw in the pearl onions and cook for another five minutes.

Step 2: Prepare the cornstarch mixture

In a bowl, add cold water and cornstarch. Mix until all the cornstarch is dissolved.

Step 3: Cook the sauce

Stir in half of the cornstarch mixture into the mushroom stew. Bring it to a simmer until the sauce is thick enough.

Step 4: Serve!

Serve it on top of noodles or mashed potatoes.

While plant-based recipes aren’t always the top choice of picky eaters when it comes to holiday dishes, you can give them a yummy spin with the right recipes. Give these plant-based diet recipes a try for your next holiday celebration and keep your health at bay and palate satisfied!

Have you prepared these plant-based recipes for picky eaters during holiday celebrations? Which among these recipes received the best feedback, and which do you recommend? Share your thoughts with us in the comments section below!

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