Eating for the planet doesn’t mean sacrificing flavor or satisfaction, and it can make a huge difference in our individual impact and in what farmers invest in growing.
Our World in Data explains that producing a kilogram of beef emits 60 kilograms of greenhouse gases, while producing a kilogram of peas emits just 1 kilogram. That’s a 60-fold difference, and it means that swapping just a few meat-centric dinners each week for plant-forward alternatives can meaningfully shrink your carbon footprint.
The United Nations notes that about a third of all human-caused greenhouse gas emissions are linked to food, with the largest share coming from agriculture and land use. Plant-based foods generally use less energy, land, and water while producing lower greenhouse gas emissions than animal-based foods.
We’ve found five recipes that show low-carbon cooking can be just as filling, comforting, and tasty as anything from your favorite restaurant. Want to give them a try?
Lentil Bolognese
If you enjoy a rich, meaty pasta sauce, lentil bolognese could become your new favorite for weeknights. Red lentils cook down into a sauce so hearty that even meat lovers are surprised. The trick is that lentils blend right into the tomato base, giving you that thick, satisfying texture you expect from classic bolognese, but without the environmental impact.
Nisha Vora from Rainbow Plant Life has a recipe that uses only 10 basic ingredients and takes less than an hour to make. It mixes red lentils with crushed walnuts for extra texture and healthy omega-3s. Tomato paste adds rich flavor, and a bit of red wine makes the sauce taste like something from a restaurant.
Why it’s better for the planet: The Green Stars Project says lentils have a carbon footprint of less than 2 kg CO₂ per kilogram, while beef is about 100 kg CO₂. So, picking lentil bolognese instead of beef cuts about 98% of the greenhouse gas emissions. Lentils also use much less water and land to grow.
Health bonus: Lentils are full of fiber and plant protein, and they’re one of the cheapest protein options you can buy. At about $1.50 to $2 per serving, Nisha Vora’s Lentil Bolognese is also budget-friendly.
Coconut Chickpea Curry
A bowl of golden curry, full of spices and coconut, always feels special. This easy one-pot meal takes about 30 minutes to make and fills your kitchen with smells that bring everyone in to ask, “What’s cooking?”
Jessica Hylton Leckie’s Coconut Chickpea Curry starts by cooking onions and tomatoes until they’re soft, then adding spices like garam masala and cumin. Full-fat coconut milk makes the sauce creamy, and canned chickpeas add protein. She recommends adding lime at the end to brighten the flavors.
Why it’s better for the planet: Chickpeas are among the most climate-friendly protein sources available. Research published in MDPI Sustainability shows that pulses, such as chickpeas, have significantly lower carbon, water, and land footprints than beef. Growing chickpeas also enriches soil by fixing nitrogen, reducing the need for synthetic fertilizers.
Health bonus: According to research from PubMed Central, chickpea consumers are 53% less likely to be obese and 51% less likely to have elevated glucose levels. The combination of protein, fiber, and complex carbohydrates helps manage blood sugar and keeps you feeling satisfied for hours.
Mushroom-Walnut Tacos
Upgrade your Taco Tuesday with this idea. If you blend mushrooms and walnuts in a food processor and add taco spices, you get a crumbly, meaty texture that’s a lot like ground beef. Even people who usually prefer meat will want more.
Anjali Shah from The Picky Eater uses this method for her 15-minute mushroom-walnut taco filling. Mushrooms give a savory flavor, while walnuts add richness and healthy fats. Just season with cumin, chili powder, and a bit of tamari or soy sauce, then serve in warm tortillas with your favorite toppings.
Why it’s better for the planet: This swap really matters. The Environmental Working Group says making one kilogram of beef creates as many greenhouse gases as driving 63 miles. Mushrooms and walnuts have very small carbon footprints. Even making this change once a week can add up to a real climate benefit over time.
Health bonus: Walnuts are a great plant source of omega-3 fatty acids, which are good for your heart and brain. This taco filling is also a healthy, whole-food alternative to highly processed vegan meats.
Quinoa-Stuffed Bell Peppers
There’s something deeply satisfying about a colorful bell pepper stuffed to the brim with a savory, spiced filling. Check out these southwestern-style stuffed peppers that look impressive enough for company but are easy enough to make into a regular weeknight dinner.
Sharon Palmer, The Plant-Powered Dietitian, has a great recipe for Southwestern Stuffed Peppers with Black Beans and Quinoa. It mixes fluffy quinoa, black beans, sweet corn, and fresh tomatoes with mild spices. Roasting the peppers brings out their sweetness, and a little homemade vegan ranch dressing makes the dish even better.
Why it’s better for the planet: This dish is a powerhouse of low-carbon ingredients. Research from Our World in Data shows that to get 100 grams of protein from peas, you emit just 0.4 kilograms of CO₂ equivalent, nearly 90 times less than the 35 kg CO₂ required for the same protein from beef. Black beans and quinoa also bring down the meal’s climate impact.
Health bonus: Quinoa is a complete protein with all nine essential amino acids. Paired with fiber-rich black beans, this meal gives you lasting energy and great nutrition. Bell peppers also add lots of vitamin C—one large pepper has more than your daily requirement.
Peanut Noodles with Crispy Tofu
When you’re craving takeout but want something homemade and healthier, peanut noodles hit the spot perfectly. This dish comes together in about 30 minutes and tastes like it came from your favorite Asian restaurant.
Jeanine Donofrio from Love and Lemons has a recipe for wheat noodles with a creamy, tangy peanut sauce made from peanut butter, tamari, sesame oil, rice vinegar, and fresh ginger. Julienned carrots and cucumbers add crunch, and cubes of tofu give you protein. Fresh herbs like cilantro and basil add extra flavor.
Why it’s better for the planet: According to research compiled by Carbon Brief, tofu has a carbon footprint of about 3 kg CO₂ per kilogram. That’s roughly 20 times lower than beef. The vegetables and peanuts in this dish have even smaller footprints. It’s a delicious way to enjoy a protein-rich meal without the climate cost.
Health bonus: Tofu gives you complete protein with all the essential amino acids, plus calcium and iron. Peanuts add healthy fats and more protein. This meal is also great for meal prep and tastes good cold the next day.
Easy Changes At Your Dinner Table
You don’t have to go completely vegan to make a difference. Researchers found that swapping less than one day a week’s worth of beef and dairy calories for plant-based foods cuts greenhouse gas emissions more than buying all your food locally. Your dinner choices really do matter.
A Shrink That Footprint analysis shows that eating a lot of meat creates about 3.3 tons of CO₂ per year, while a vegan diet creates just 1.5 tons. Even moving toward a flexitarian diet, where you eat mostly plant-based meals but sometimes include meat, can lower your food-related emissions by 20% or more.
These five recipes aren’t about giving things up. They show that some of the most satisfying and tasty meals are also the best for the planet. Try making one this week. Your taste buds—and future generations—will thank you.