Most people don’t actually crave meat, dairy, or processed foods—they crave the textures and flavors associated with them. Crispy, crunchy, smoky, creamy, umami-rich—these are the elements that make food satisfying.
The secret? We can recreate all of those textures and flavors using plants! The key is knowing how to:
Layer flavors (smoky, spicy, sweet, tangy) Use texture wisely (crispy, creamy, hearty) Marinate, roast, and season like a pro
With that in mind, here are three unexpected ways to enjoy more veggies—without feeling like you’re eating “just plants.”
1. Veggies as the Star of the Show—Not Just a Side
For years, vegetables have been treated as sidekicks—a small scoop of steamed broccoli next to a main dish. But what if they were the main event?
Make Veggies the MVP with These Ideas:
- Smoky Carrot “Bacon” (recipe below!) – Thinly sliced carrots, marinated and roasted until crispy and smoky.
- Grilled Portobello “Steaks” – Meaty, umami-packed mushrooms grilled to perfection.
- Buffalo Cauliflower Tacos – Crispy, spicy, and totally addictive.
- BBQ Pulled Jackfruit – The perfect substitute for pulled pork, with all the smoky goodness.
When prepared right, veggies don’t need to play a supporting role—they steal the show!
2. Sneaky Swaps: Adding Plants Where You Least Expect Them
One of the easiest ways to eat more plants? Sneak them in where you’d never expect! You can boost nutrition without changing flavor or texture.
Easy Veggie Swaps:
- Butternut Squash Mac & Cheese – Blended squash makes the sauce creamy without dairy.
- Cauliflower Mashed “Potatoes” – Light, fluffy, and just as satisfying.
- Zucchini Pancakes & Muffins – Adds moisture and fiber without altering taste.
- Carrot-Infused Marinara Sauce – Blending carrots into red sauce adds sweetness and nutrients.
This is a great trick for picky eaters—kids (and adults!) won’t even know they’re eating extra veggies.
3. Transforming Veggies with Smoky, Crispy & Crunchy Textures
One reason people crave meat? The crispy, smoky, and grilled textures. But guess what? Veggies can do that too.
Ways to Add Texture & Flavor:
- Roast at High Heat – This caramelizes veggies, making them crispy and rich.
- Marinate Like Meat – Using umami-packed ingredients like soy sauce, smoked paprika, and liquid smoke can make veggies taste incredible.
- Use an Air Fryer – The easiest way to crisp up veggies without deep frying.
- Toast, Crisp, or Fry – From crispy chickpeas to crunchy kale chips, texture matters.
And now—let’s take all of this and put it into action with a game-changing recipe for smoky, crispy carrot bacon.
Savory Carrot “Bacon” BLT
Ingredients
- 2 large carrots thinly sliced lengthwise with a peeler
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1/2 tsp smoked paprika
- 1/2 tsp maple syrup
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
BLT Fixings
- Sourdough or whole grain bread
- Avocado or plant-based mayo
- Lettuce
- Tomato slices
Instructions
Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, whisk together olive oil, soy sauce, smoked paprika, maple syrup, garlic powder, and black pepper.
- Toss thinly sliced carrots in the marinade and let sit for 5 minutes.
- Spread out on a baking sheet and bake for 15-20 minutes, flipping halfway, until crispy and slightly curled.
- Assemble your BLT with toasted bread, avocado/mayo, lettuce, tomato, and crispy carrot bacon.
- Take a bite and prepare to be amazed!
Notes
Final Takeaways: Making Veggies Fun & Flavorful
Eating more plants doesn’t have to mean boring salads and steamed broccoli. With the right techniques, veggies can be bold, indulgent, and full of flavor.
- Make veggies the main event.
- Sneak in plants where you least expect them.
- Use texture & smoky flavors to satisfy cravings.
- Try this carrot bacon BLT and tag us @SaleRanch to show off your plant-based creation!
Who said plant-based can’t be fun?! Let’s shake things up!
