What I Ate In August As A Vegetarian

Do you ever get curious about what other vegans or vegetarians eat? Well, in this article, I’ll share what I ate in the month of August, as a vegetarian.

August was a wild ride, wasn’t it? Between the heatwaves, the back-to-school madness, and all the late-summer BBQs, I found myself in a love-hate relationship with my kitchen.

But one thing kept me sane and satisfied—my vegetarian meals. Trust me, there’s only so much salad a person can eat before they start eyeing their neighbor’s burger, but I managed to whip up some pretty tasty (and totally meat-free) dishes that kept my cravings in check.

If you’re wondering what a month of vegetarian eating looks like, you’re in the right place. Spoiler alert: It’s not just tofu and kale.

Plus, this time of year my garden is overflowing with zucchini! So, zucchini worked its way into many of my meals this month.

1. Vegan Sloppy Joes (Made with Lentils)

These Vegan Sloppy Joes are the ultimate comfort food with a twist—swapping out the traditional ground beef for hearty lentils. The lentils are cooked to perfection, giving them a meaty texture that soaks up the rich, tangy tomato sauce.

Packed with flavor from a blend of spices, including smoked paprika and cumin, these Sloppy Joes bring the heat in the best way. Served on a soft, toasted bun, they’re messy, satisfying, and incredibly delicious, with every bite offering a perfect balance of sweet, smoky, and savory flavors.

The beauty of these Vegan Sloppy Joes is in their simplicity. They’re easy to make and even easier to enjoy, whether you’re serving them up for a weeknight dinner or feeding a crowd.

Pair them with a side of crispy sweet potato fries or a crunchy coleslaw, and you’ve got a meal that’s not only vegan-friendly but also universally loved. Plus, they’re just as good the next day—if you have any leftovers, that is!

2. Soba Noodles with Garden Veggies and Almonds

This Soba Noodles with Garden Veggies and Almonds dish is the epitome of fresh, light, and wholesome eating. The soba noodles, made from buckwheat, are delightfully chewy and nutty, providing the perfect base for a colorful medley of fresh garden vegetables.

Crisp veggies are stir-fried to maintain their vibrant textures and then tossed with the noodles in a light soy-ginger dressing.

What takes this meal to the next level is the generous sprinkle of toasted almonds on top. The almonds add a wonderful crunch and a subtle nuttiness that complements the soba noodles perfectly.

This dish is not only packed with nutrients but also quick and easy to prepare, making it an ideal choice for a healthy lunch or dinner. Whether you enjoy it warm or cold, it’s a versatile, delicious meal that will keep you coming back for more.

3. Broccolini Naan Pizza with Zucchini

Who says pizza can’t be healthy? This Broccolini Naan Pizza with Zucchini is here to prove that a veggie-loaded pizza can be just as satisfying as the traditional version.

The base is a fluffy, slightly chewy naan, which gets a layer of tangy marinara sauce before being piled high with fresh broccolini and thinly sliced zucchini.

The veggies roast beautifully in the oven, becoming tender and caramelized, while still retaining a bit of their bite. The finishing touch? A sprinkle of vegan cheese that melts just enough to bring everything together.

This pizza is perfect for a quick weeknight meal that doesn’t skimp on flavor. The combination of broccolini and zucchini offers a nice contrast in texture and taste, with the slightly bitter broccolini balancing out the mild, sweet zucchini.

The naan base makes it easy to whip up, so you can have a delicious, homemade pizza ready in no time. Serve it with a simple side salad, and you’ve got a meal that feels indulgent but is actually packed with nutrients.

4. Vegan Coconut Potato Chowder with Cauliflower

This Vegan Coconut Potato Chowder with Cauliflower is like a warm hug in a bowl. It’s rich, creamy, and full of comforting flavors, thanks to the combination of tender potatoes and cauliflower simmered in a fragrant coconut milk broth.

The coconut milk adds a subtle sweetness that pairs beautifully with the earthy potatoes and cauliflower, while a hint of garlic and thyme elevates the flavor profile. What makes this chowder stand out is its velvety texture.

Blending part of the soup gives it a thick, creamy consistency without the need for any dairy, making it not only vegan but also incredibly satisfying. The cauliflower adds a slight nuttiness that complements the creamy potatoes perfectly.

Top it with some fresh herbs or a sprinkle of toasted coconut flakes for a little extra flair, and you’ve got a bowl of chowder that’s as nutritious as it is delicious.

5. Mandarine Spiced Couscous with Beats

This Mandarin Spiced Couscous with Beets is a delightful fusion of sweet, tangy, and earthy flavors. The couscous, light and fluffy, is infused with the bright, citrusy notes of mandarin, which gives the dish a refreshing zing.

Paired with roasted beets that are naturally sweet and slightly caramelized, the combination is both unexpected and absolutely delicious. The beets not only add a gorgeous pop of color but also bring a hearty, earthy flavor that balances the sweet mandarin perfectly.

The dish is finished off with a sprinkle of fresh herbs and a drizzle of a simple citrus dressing, which ties everything together beautifully.

6. Vegan Black Bean Enchiladas with Daiya Cheese

These Vegan Black Bean Enchiladas are a delicious and hearty meal that’s bursting with flavor. The black beans, seasoned with a mix of spices, form the filling of these enchiladas, offering a rich and satisfying bite with every forkful.

Wrapped in soft corn tortillas and smothered in a zesty enchilada sauce, these enchiladas are then topped with Daiya cheese, which melts beautifully to create a gooey, cheesy finish that’s completely dairy-free.

Baking these enchiladas in the oven allows all the flavors to meld together, resulting in a dish that’s deeply flavorful and incredibly comforting. Serve them with a side of Spanish rice or a simple salad, and you’ve got a meal that’s sure to satisfy both vegans and non-vegans alike.

The combination of protein-rich black beans and melty Daiya cheese makes these enchiladas a filling and nutritious choice, perfect for any night of the week.

7. Sundried Tomato Linguini with Mushrooms and Spinach

This Sundried Tomato Linguini with Mushrooms and Spinach is a pasta lover’s dream come true. The linguini is cooked to al dente perfection, providing a tender yet firm base for the rest of the ingredients.

Sundried tomatoes add an intense, tangy sweetness that pairs beautifully with the earthy mushrooms, which are sautéed until golden and savory.

Fresh spinach leaves are tossed in at the last minute, wilting just enough to blend seamlessly with the pasta while still retaining their vibrant green color. The dish is finished with a drizzle of olive oil and a sprinkle of fresh basil, adding a touch of freshness that elevates the entire meal.

It’s a simple, yet flavorful dish that’s perfect for a cozy dinner at home or a casual dinner party with friends. The combination of sundried tomatoes, mushrooms, and spinach creates a rich and satisfying pasta dish that’s both comforting and packed with nutrients.

8. Quinoa Bowl with Hummus

This Quinoa Bowl with Hummus is a powerhouse of nutrition and flavor. The quinoa, fluffy and slightly nutty, forms the base of the bowl, providing a protein-rich foundation that’s light yet filling.

Topped with an array of colorful veggies—think roasted sweet potatoes, crunchy cucumbers, and juicy cherry tomatoes—this bowl is as vibrant as it is tasty. A dollop of creamy hummus sits on top, adding a smooth, savory element that ties all the flavors together. What makes this quinoa bowl truly special is its versatility.

You can mix and match your favorite veggies, or even add some roasted chickpeas or avocado for an extra boost of flavor and texture. Drizzle it with a simple tahini dressing or a squeeze of lemon juice, and you’ve got a meal that’s not only delicious but also incredibly good for you.

Perfect for lunch or dinner, this quinoa bowl is a quick and easy way to enjoy a satisfying and nourishing meal.

9. Brocoli Raman Noodles

This Broccoli Ramen Noodles dish is a quick and easy meal that doesn’t compromise on flavor. The ramen noodles, cooked to a perfect al dente, are tossed in a savory broth that’s infused with garlic, ginger, and soy sauce, giving them a deep, umami flavor that’s absolutely addictive.

Fresh broccoli florets are added to the mix, providing a tender-crisp texture that complements the soft noodles perfectly. The broccoli soaks up all the flavors of the broth, making every bite a deliciously savory experience. What’s great about this dish is how customizable it is.

You can add in other veggies, like carrots or mushrooms, or even toss in some tofu or edamame for extra protein. It’s a satisfying meal that’s perfect for those nights when you need something quick, comforting, and full of flavor.

With just a few simple ingredients, you can have a delicious bowl of ramen on the table in no time, making it a go-to option for busy weeknights.

10. Veggie Stirfry

I love this Veggie Stir-Fry! It’s a colorful, vibrant dish that’s packed with flavor and nutrition. A medley of fresh vegetables, including bell peppers, snap peas, carrots, and broccoli, are quickly stir-fried in a hot wok to retain their crunch and vibrant color.

The veggies are coated in a delicious sauce made from soy sauce, garlic, ginger, and a hint of sesame oil, giving the dish a rich, savory flavor with a touch of sweetness.

What makes this stir-fry truly special is its versatility. You can easily swap in your favorite veggies or add tofu, tempeh, or even some cashews for a bit of extra protein and texture.

Served over a bed of steamed rice or noodles, this stir-fry is a quick and easy meal that’s both satisfying and wholesome.

It’s the perfect way to enjoy a variety of vegetables in one delicious dish, making it a staple for any vegan or veggie lover’s recipe collection.

I Also Made these yummy desserts:

• Vegan Chocolate Brownie Muffins With Hidden Sweet Potatoes
• Incredible Chocolate Zucchini Bread Brownies (Vegan + Gluten-Free!)
• Salted Cashew Butter Cookies With Chocolate Chips

What I Ate In August As A Vegetarian – Conclusion

So, that’s my August in food—a month full of flavor, fun, and zero regrets about skipping the meat.

Whether you’re a fellow veggie lover or just veggie-curious, I hope this gives you some ideas for your own meals.

Remember, you don’t have to be a full-time vegetarian to enjoy these dishes. Start small, get creative, and most importantly, have fun with it. Who knows? You might just surprise yourself with how tasty plant-based eating can be.

Now, if you’ll excuse me, I’m off to dream up what’s for dinner in September!