How often do you eat legumes or vegetables as a main dish?

28 comments

1. …no. No I don’t do that.

2. Basically never

3. I will be having a vegetarian chili for lunch today.

4. I do something vegetarian once a week or so.

5. I do a thing caller Mac & Maters, popular dish in the Appalachians. It’s literally just pasta and diced tomatoes. When I make it is typically the main, but sometimes it’ll get side treatment.

6. I’m a vegetarian so *yes*

   Rice & beans have never failed me & neither has lentil soup

7. I eat fresh and dry beans a couple times per month. But not always vegetarian. We make bean chili with macaroni cheese as an easy dinner, it has no meat. But there’s milk, butter, and cheese.

8. How often? Never.

9. Examples of vegetarian main dishes that I eat that are veggie or legumes based: peas and dumplings, lentils, vegetarian gumbo, vegetarian collard greens with a side of cornbread, vegetable soup,

   I usually only eat meat for about half of my meals in a week. Many meals that are vegetarian for me are grains based. Veggies are usually side dishes for me.

10. I eat veg and hummus for lunch about 4 or 5 times a week.

11. All the time – we rarely eat meat at home. Lots of veg, lots of mushrooms in place of meat, lentils, chickpeas, beans, tofu. If there’s a meat-free replica recipe, I’m willing to try it.

12. I eat meat once or twice a week. During the winter I’ll make soups using chicken broth or vegetable broth. During the summer I make a bunch of different types of salads, most have beans because salad is not filling enough without them

13. I’m a vegetarian so every single day. My favourite dish currently is a roasted vegetable quinoa bowl with tahini sauce. I also love anything with cauliflower like cauliflower wings.

14. I usually try to have a large salad for dinner once a week

15. Pretty frequently. Pasta with beans and greens is a favorite, salads in the summer when things are in season, a variety of stews and soups.

16. Been a vegetarian for a decade or so, so big yes on all of this for me.

    Kale and lentil soup is a fav of mine, and you can’t go wrong with a solid vegetarian chili. Eggplant parm is a classic, squash-based soups and casseroles, and pasta with hefty servings of broccoli. I love broccoli.

    In the last few years I’ve also started to love blackened Brussels sprouts too.

17. I like a Caesars salads with chickens in it. That’s about as close as I get

18. I am a vegetarian myself so quite frequently. I believe you’re confusing the terms “vegetarian” and “vegan” though.

19. Vegan

    I do it all the time lol. Stews are amazing.

20. Maybe once every few weeks, at most.

21. Probably once a week, maybe more. Then there are days all I want is chicken and nothing else.

22. I like to make a vegetarian pasta that’s sort of like caprese pasta with a few extras

    – Rotini pasta

    – Cherry tomatoes sliced in half

    – Small Mozzarella balls cut into 4 pieces

    – Kidney Beans

    – Blacke olives, sliced

    – Fresh Basil

    – Garlic, crushed

    – Olive oil, salt, pepper, lemon juice

23. Never

24. One of my favorites is mashed potatoes with leeks.

    I love grits, especially with cheese and jalapenos.

    Or throw a bunch of different root vegetables onto a tray and roast them with olive oil and rosemary.

    I also love a little pasta with tomato and spinach.

    And the occasional grilled cheese sandwich with some tomato soup.

25. Never.

26. A little over once a week. Sometimes it’s legumes in place of meat, sometimes a vegetable stew with lots of lentils and black beans.

27. Every once in awhile. Rice mixed with beans and some cabbage is a great dish.

28. Fairly often. I’m not vegetarian (celiac disease feels like enough of a strict dietary limitation) but am happy to reduce meat intake for health, financial, and environmental reasons.

    A big bowl of beans with corn tortillas or rice is a favorite meal in our house—I make up a big pot of beans at least twice a month, and then we have leftovers for lunch for several days. Bean and sweet potato chili and lentil- or bean–vegetable soup are great comfort foods. I make a good from-scratch spaghetti sauce with lentils instead of meat. I also found a good mushroom bourguignon recipe (Smitten Kitchen) that is fantastic over a base of mashed potatoes. An omelette stuffed with spinach, mushrooms, potato, and feta is one of my favorite breakfasts. Husband likes to make different stir-fry dishes and often uses tofu and tempeh. One of his favorite comfort meals is the broccoli mushroom noodle casserole from one of my vegetarian cookbooks.