easy Recipes to help you Transition to vegetarian or Vegan

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If you’re thinking about transitioning to a vegetarian or vegan lifestyle but are hesitant to completely give up meat, Reducetarianism could be a good starting point. It involves gradually reducing your meat consumption and replacing it with a variety of vegetarian and vegan options such as salads, pastas, and other meat-free recipes. When you do consume meat, make sure to choose grass-fed or pasture-raised options. Here are some meat-free recipe ideas to get you started on your reducetarian journey.

Vegetarian Slow-Cooker Stuffed Mushrooms Recipe

Introducing an easy, vegetarian slow-cooker recipe for stuffed mushrooms that makes a delicious and impressive appetizer. This recipe is perfect for both beginner slow-cookers and seasoned veterans, as it’s simple to make and only takes two hours to prepare. The mushrooms are stuffed with a flavorful spinach-artichoke blend, and topped with shredded mozzarella and toasted breadcrumbs. It’s a party-ready appetizer that’s sure to be a hit.


  • Ghee or vegetable spray
  • Vegetarian Worcestershire sauce
  • 10 mushrooms
  • 1/4 cup toasted walnuts
  • 1/4 cup cream cheese
  • 1/4 cup frozen spinach (thawed and excess moisture squeezed out)
  • 1/4 cup jarred artichokes (drained)
  • 1/4 cup shredded mozzarella
  • 2 tablespoons breadcrumbs (preferably panko)
  • 1 tablespoon chopped scallions
  • 1 teaspoon garlic salt
  • Fresh parsley (chopped) to garnish


  1. Spray a small slow-cooker with ghee or vegetable spray and splash with Worcestershire sauce.
  2. Remove the stems from the mushrooms and put them in a food processor. Place the mushroom caps, gills side up, in the base of the slow-cooker.
  3. In the food processor, combine the mushroom stems, walnuts, cream cheese, spinach, artichokes, mozzarella, breadcrumbs, scallions, and garlic salt. Chop until a thick paste is formed.
  4. Using a melon ball scooper, fill each mushroom cap with 1-2 tablespoons of the filling.
  5. Place the lid on the slow-cooker and cook on low for 2-3 hours, until the mushrooms have wilted slightly and the filling is heated throughout.
  6. Use tongs to transfer the mushrooms to a serving dish and garnish with fresh parsley and flake salt.

Cashew Milk Alfredo Pasta Recipe

This cashew milk Alfredo pasta tastes just as good as the real thing. Instead of heavy cream, which can leave you feeling weighed down, this recipe calls for a blended, silky cashew sauce. Pour it over your favorite pasta, add a few vegetables for good measure, and you’ve got a delicious, healthy meal. Here’s how to make this simple dish:


  • 1/2 cup cashews
  • 1 cup water
  • 1/2 teaspoon minced garlic
  • 3/4 cup shredded Parmesan cheese (add more to taste)
  • Salt and pepper, to taste
  • Handful of kale
  • Fettuccine pasta


  1. In a blender, combine cashews and water. Blend until smooth and set aside.
  2. In a medium skillet, roast garlic over medium-low heat for a few minutes.
  3. Add cashew sauce to skillet and stir in Parmesan cheese. Season with salt and pepper and let simmer for 5-10 minutes until thickened.
  4. Cook fettuccine noodles according to package instructions.
  5. Gently stir kale into sauce and let simmer for a few more minutes until softened.
  6. In a serving bowl, combine cooked fettuccine and sauce. Crush a few cashews with a knife and sprinkle over pasta.
  7. Serve and enjoy! Serves 3.

Single-Serve Vegetarian Enchilada Lasagna Recipe

Looking for a quick and easy lunch idea? Try this single-serving enchilada lasagna dish! Made with layers of black beans, diced tomatoes, cheese, onions, and red peppers, this one-of-a-kind meal is perfect for those busy days when you don’t have much time to cook. All you need is a mini cast-iron skillet and a hungry stomach. The recipe is simple and easy to follow and you will have a delicious lunch in no time!

Single-serving Enchilada Lasagna Recipe


  • 6 corn tortillas
  • 1/2 can black beans
  • 1/2 can diced tomatoes
  • 1/2 diced red peppers
  • 3/4 bag shredded mixed cheese
  • 1/4 red onion
  • 6 tablespoons enchilada sauce
  • 1/2 avocado


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Dice onions and red peppers into small bite-sized pieces and set aside.
  3. In a small cast-iron skillet, layer a corn tortilla, a thin layer of shredded cheese, a teaspoon of diced tomatoes, a teaspoon of onions and red peppers, and a tablespoon of black beans.
  4. Repeat the layering process one more time, topping it off with another corn tortilla.
  5. Pour 3 tablespoons of enchilada sauce on top and sprinkle with shredded cheese.
  6. Bake in the oven for 5 minutes or until cheese is melted.
  7. Top with avocado slices, diced tomatoes, and cilantro before serving. Enjoy your single-serving enchilada lasagna!

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