Ways to Go Meatless — or Less-Meat — in January

Make a meat-free sandwich that riffs on a classic

• “Sometimes meat gets credit for its accompaniments; we think veg options should get the same courtesy. Take a Reuben sandwich: The real stars are rye bread, Russian dressing, Swiss cheese and sauerkraut and how these components interact. Skip the meat and throw in beets! Or tofu, or tempeh or seitan. We have ideas for how to pull this off here.” — Jerusha Klemperor, Director of FoodPrint
• “The tofu BLT (with tempeh bacon) at Candle Cafe in NYC in the ’90s taught me that BLTS are really about the blend and contrast of textures: the crunch of the lettuce, the creaminess of the mayo and the acidity and sweetness of a great tomato. Skip that bacon (or use coconut bacon or tempeh bacon) and add in well-prepared tempeh or tofu. The Candle Cafe version had the tempeh bacon AND the marinated, baked tofu slab on a terrific whole grain bread. I began to replicate it at home.” — Jerusha

Amp up the umami

• “When I am craving a more satisfying ‘meaty’ meal, I will use vegetables that can mimic the flavors and really focus on ways to build deep, rich flavors. I recently made a mushroom and barley stew and used a mix of soy sauce, red wine and miso to give it that umami flavor and cooked it low and slow to make sure the mushrooms took on more of that ‘meaty’ depth.” — Kristen [Ed note: A big umami-forward, meat-free favorite around here is Melissa Clark’s Mushroom Bourgignon recipe. We also like Home Cooking Collective’s take. Either one is delicious served over creamy polenta or wide noodles.]

Lean into beans

• “Since I am a proud Bean Club member but also often short on time, I will cook a few big batches of dried beans and then freeze them so they can be used just like a (more convenient) can of beans.” — Kristen
• “I often make a big pot of soupy white beans with whole garlic cloves and fresh herbs, and enjoy that with slabs of crusty bread for sopping. If I have pesto on hand, I’ll dollop some on top of each bowl, which adds a pop of bright flavor to an otherwise sultry dish. And whenever I have leftover lentil soup  — but not enough of it to serve on its own — I bulk it up with short pasta, like penne or rigatoni, so that the soup doubles as a hearty, protein-packed sauce. I cook the pasta till it’s just shy of al dente, then finish it in the soup for a minute or two (sometimes adding a little of the starchy pasta water as needed) to meld the flavors. Topped with some freshly shaved parm, this is the ultimate quick comfort dinner.” — Kylie

Don’t forget – vegetables are fun!

• “As a lifelong vegetarian, I have never missed meat or wanted to rekindle that meat-eating experience. But for people looking to go part-time (or full-time) vegetarian, generally, I’d say to embrace your favorite meat spice concoctions and experiment with mixing those together and putting them on an array of vegetables — from greens and root veggies to mushrooms — and taste test what they like best. It’s never a replacement but it’s not meant to be. It should be a flavor party and trying new things is the name of the game!

“Also critical is learning to cook vegetables properly. I don’t tend to boil or fry anything. I typically sauté, roast and steam for the most part. Over-steaming vegetables makes everyone sad. (Although if it happens, you can toss those veggies into a frittata and their overcooked-ness will be undetectable.) Stop steaming when greens are still brightly colored and they’ll be at peak flavor. When they start to change to an olive green, it’s game over and nobody wants that.” — Samarra Khaja, Art Director

Simple ways to eat less meat

Center the sides

• “It’s my strongly held opinion that the best part of a big holiday meal is the sides. Give me the smallest slice of that roast turkey, honeyed ham or London broil, and then heap on the veggies. When meat serves as an occasional comma to a run-on sentence of scalloped potatoes, charred broccoli, corn casserole and maple-slicked yams, I am a very happy camper. I apply a similar logic when I go to a restaurant: I usually shop the “sides” section of the menu first and build my meal around a couple of tempting veggie dishes and/or a beautiful composed salad — often ones featuring ingredients I wouldn’t think to purchase or combine myself. Then, if I’m really hungry, I might tack on an appetizer that contains animal protein, like burrata or deviled eggs, or a bit of seafood or meat. This is even easier — and more fun — with a dining partner who’s eager to share.” — Kylie

Build bulk with plant proteins

• “Almost anytime I do make a dish or meal with meat (or seafood), I add some sort of plant protein or extra vegetables. For instance, I typically serve grilled seafoods or meats over a quick lentil salad, and I will often add some white beans to chicken soup. This helps stretch the quality meat because it is used for more meals.” — Kristen

Make meat an accent or garnish

• “I buy this pasture-raised bacon from a company that delivers regionally sourced meat and I use it, sparingly, in a few different dishes I love, including pasta tossed with ricotta, wilted greens or radicchio, toasted pine nuts and a drizzle of olive oil. Then I fry up a piece or two of the good bacon and crumble it over the top of every portion.” — Jerusha

Opt for better meat

If you will be eating meat, try our “less meat, better meat” strategy: Whenever possible, opt for organic, pasture-raised animal products and sustainably caught seafood, and eat much less of them.

• “Because I haven’t entirely cut out meat from my diet, I try to source more sustainable options (like grassfed beef and wild-caught seafood) from the local butcher or farmers’ market. It’s definitely pricier than conventional meat, but the higher price-point makes my non-vegetarian meals feel more like a special occasion.” — Natalie Geisel, Social Media Editor
• “My kid refuses to let any cooked fish (or cooked vegetables, for that matter) cross his lips, but he does love sushi. Since sushi isn’t the most sustainable option, we sometimes go to our local fishmonger and purchase U.S. wild-caught salmon, which we then turn into homemade maki or onigiri that we can customize with our preferred toppings and sauces. It’s a fun edible activity that feels like an occasional treat and that feeds us well. (Bonus: A similar technique can be used to make kimbap, which you can fill with raw and pickled veg and, if desired, a bit of meat or egg. Double bonus: While we eat the raw salmon sushi or onigiri right away, kimbap with cooked fillings can hang out in the fridge for a bit, meaning any leftovers can become tomorrow’s tasty lunch.)” — Kylie