As 2020 rolls on, we New Yorkers have prepared ourselves for the worst. It seems that every week brings a new challenge, but we’re ready to tackle it. You've probably heard rumors of a coming meat shortage. Luckily, there are plenty of delicious recipes that don’t require meat.

While we’re not suggesting you go entirely vegetarian or vegan, Stonehenge NYC would like to take this opportunity to share a few of our favorite meatless recipes. If you’re a meat-lover bracing for the coming meat-pocalypse this is your chance to try something new!

Bean Chili

Chili is one of the most meat-heavy meals out there, but it is quite possible to make it without the usual ground beef. Much of the protein in this dish will be provided by lots of kidney beans. Here’s what you’ll need to start:
  • 6 tablespoons unsalted butter
  • Kosher salt
  • 2 (15.5-ounce) cans kidney beans, divided
  • 2 1/2 tablespoons chili powder
  • 1 large onion
  • 2 green poblanos (mild chili peppers)
  • 1 (28-ounce) can whole, peeled tomatoes

You’ll make this whole dish in a large pot. Set it on your stove at medium-high heat and add two tablespoons of your butter. While it’s melting, drain and rinse one of your cans of kidney beans. Next,  chop the beans up into rough bits and add them to your pan in an even layer. They’ll need about five minutes to become crispy. These will form the ‘meat’ of your chili. Remove them from the pot and set aside on a plate.

Add 2 more tablespoons of butter to the pot along with your chili powder. Dice your onion and poblanos and toss them in. Mix everything up so that the veggies are well coated in the chili and butter. Lower the heat and continue sauteeing until the veggies become soft.

Now it’s time to add your tomatoes and your second can of beans (don’t forget to rinse) along with your salt and remaining butter. You can also add your fried beans back into the pot. Stir it all up and be sure to crush the tomatoes. Simmer for at least 15 minutes before eating!

Veggie Burgers:

Is a burger even a burger without meat? Yes, it is, and we'll prove it to you. It'll just take one taste.

You can pick up veggie patties at just about any supermarket these days but did you know you can also make them at home? It’s true. And it’s surprisingly simple!
  • 1 (15-ounce) can black beans
  • 2 medium cloves garlic
  • 2 scallions
  • 1/4 cup walnuts
  • 1/2 cup old fashioned rolled oats
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon maple syrup

Start by mincing your garlic and scallions as well as finely chopping your scallions. Drain and rinse your beans before adding them to a wide bowl and mashing with a fork. Stir in everything else and mix with a big spoon until it all starts to hold together. Let sit for about five minutes before forming into patties.  If the mixture isn’t able to be shaped into a stable patty shape, try mashing your beans up a bit more.

These can be cooked just like regular beef burgers. We recommend medium heat with your favorite cooking oil. They’re ready to eat once they’re firm and brown on both sides. Serve them just like you would your favorite burger!

Lentil Tacos:

Is there anything more satisfying than a taco? Probably not. There are a million ways to make them and one of our favorite recipes substitutes lentils for meat. Here’s what you’ll need:
  • 1 cup dry lentils
  • 1 small onion
  • 1 small red bell pepper
  • 1 small can of corn
  • 1 4 oz can of chopped green chilies
  • 1 tablespoon a 1.25 oz packet of your favorite taco seasoning 
  • Mexican crema
  • Flour or Corn Tortillas (your choice)

Rinse your lentils before moving them to a pot. Cover them with water and get the water boiling. They’ll need to boil until they become tender enough to eat. That usually takes about 15 minutes. 

While you’re waiting for the lentils to cook, dice your onion and pepper and saute them in a frying pan with some cooking oil at medium heat. Once they’re softened, add your corn and chilies. Be sure to drain the water from the corn.

We recommend you use your favorite store-bought Mexican seasoning for the next step. You can make your own but it’s easier this way and we are all about simplicity. Drain your lentils and transfer them into your frying pan. Add your seasoning and stir it all up. 

Now all that’s left is to serve them on tortillas with a drizzle of crema. Corn or flour tortilla? Your choice. Feel free to add your favorite salsa or hot sauce if you like. You’ll be surprised how amazing these taste!