A bowl of vegetables

Celebs share their favourite ways to go “meatless” for a meal


High profile Canadians and World Animal Protection ambassadors have shared their favourite ways to go “meatless” for a meal.

Adding another meatless day to your week can have a big impact on your carbon footprint and help animals, but sometimes the extra planning to change our habits take too much effort in our already busy lives. That’s why some amazing animal and eco-friendly Canadians are giving you a little extra inspiration.  

Click to explore how they go meatless and you too can eat like a Canadian music icon, a beloved media personality or an acclaimed eco-journalist.  

Bon appetite! 

Jann Arden

Jann Arden’s easy vermicelli bowl

Candice Batista

Candice Batista’s Mediterranean veggie pizza

Gurdeep Ahluwalia and his dog

Gurdeep Ahluwalia’s early morning breaky options

Gurdeep Ahluwalia and his mom

Gurdeep’s Mom’s Moong Daal

Pooja Handa

Pooja Handa’s fav lasagna soup

Karman Wong

Karman Wong’s kid-friendly home-made Ramen

Siobhan Williams

Siobhan William's Coconut Thai Curry

Carleigh Bodrug

Carleigh Bodrug’s Green Goddess Soup

Jann Arden’s easy vermicelli bowl 

This was something Mom really liked me to whip together on nights when we got home late.

Adapted from Jann’s book Feeding My Mother: Comfort and Laughter in the Kitchen as My Mom Lives with Memory Loss 

This bowl is flexible and adaptable. Add or substitute any veggies you have. Some great alternatives include – peas, cabbage slaw, grated carrots, edamame or kale. 

  • 1 package of vermicelli noodles (thick or thin, doesn’t matter) 
  • 2 tbsp coconut oil 
  • 1 bunch of broccolini or broccoli cut into 1 inch pieces 
  • 2 celery stalks cut into chunks 
  • 15-20 snow peas 
  • 1 red pepper cut into 1 inch pieces 
  • 4 green onions cut into 1 inch pieces 
  • 2 tbsp soy sauce or tamari 
  • 1 tsp sesame oil 
  • Salt and pepper to taste 
  • Chili flakes or hot sauce (optional) 
  • ½ cup chopped peanuts 
  • 1 tbsp rice wine vinegar 

Soak your noodles in hot water as per the package instructions. They usually need 7 or 8 minutes to soften up.

Get a wok or large saucepan going over high heat. Add your coconut oil and ALL the veggies.

Add the soy sauce and stir constantly for 3 to 4 minutes. You want the veg to be crunchy – not soft and without colour.

Add your sesame oil for the last minute, along with a little salt and pepper, and I personally like some chili flakes or hot sauce.

Drain the noodles and get yourself a bowl.

Serve the noodles with the veggies on top with a handful of crunchy peanuts.

The very last thing I do is sprinkle it with some rice wine vinegar – I love the bite it provides.

Vermicelli Bowl

Candice Batista’s Mediterranean veggie pizza 

This is a recipe simple enough for a weeknight, but delish enough to make you think you’re on vacation.

The veggie toppings below are a starting point but adapt it to your tastes and availability. 

Start with a pre-made pizza crust of your choice. I use this crust from Whole Foods Market.  

  • Top it with organic tomato pizza sauce and sprinkle on your favourite cheese - vegan cheese is great here too  
  • add 7 -10 olives – halved and sprinkled  
  • 4 mushrooms sliced 
  • 2 tbsp sun dried tomatoes  
  • a few small broccoli  florets 
  • few thin slices of red onion  
  • 4 artichokes - cut them up and put them all over the pizza 

Cook the pizza according to the instructions provided by the crust manufacturer. 



Gurdeep Ahluwalia’s early morning breaky options

I make this smoothie every day, in fact I go meatless most weekdays!

Gurdeep’s 4AM Wake-up smoothie  

  • 1 cup of almond milk 
  • couple ice cubes 
  • fistful of spinach 
  • sprinkle of blueberries (5-7) 
  • sprinkle of goji berries (5-7) 
  • One scoop of vanilla vegan protein powder (brand of your choice) 
  • One scoop of greens powder 
  • One scoop of vegetarian collagen powder 
  • vitamin D liquid supplement (daily serving)* 
  • pinch of mushroom supplement powder (Cordyceps and Reishi for energy and immunity)* 

* these supplements are chosen specifically for me. You should speak with your healthcare provider before starting any supplement regime. 

A green smoothie

Gurdeep’s “Weekend” Protein Pancakes  

  • I cup of oats of your choice (rolled works best) 
  • 1/2 tsp baking powder 
  • 1/2 scoop protein powder (I prefer vanilla) 
  • Dash of cinnamon 
  • Pinch of salt 
  • 1 Egg 
  • Enough non-dairy milk to make it spreadable 

Stir it up with a whisk.  

Heat a skillet to medium with an oil or butter of your choice. Drop in a couple of spoonfuls of the batter. Cook until bubbles appear on the surface and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is done, about 2 minutes more. Cook in batches. 

You can top with syrup or, if you want to keep it healthier, you can do a fruit compote.

A stack of pancakes

Gurdeep’s Mom’s Moong Daal 

My mom makes the best daal, it’s a family favourite and we’re happy to share the recipe.

Mom's Moong Daal (serves 6) 

  • One cup of moong lentils, washed well in a strainer 
  • Add to pot of boiling water 
  • Add 1 tsp finely chopped ginger, 1 medium chopped tomato, 1 tsp salt, 1/4 tsp turmeric  
  • Let it boil for 15-20 minutes until lentils are soft and cooked 
  • In a separate frying pan on medium heat, add 1 tbsp butter. 
  • When butter is melted, add 1/2 tsp cumin seeds. 
  • Once cumin seeds start crackling, add 1 small chopped onion. 
  • Sautee until onion is lightly golden brown 
  • Add 1tsp coriander powder, 1/4-1/2 tsp red chili powder (to taste) 
  • Stir for a minute, then add to pot with daal 
  • Mix everything together 
  • Let it cook on low heat for 20-30 minutes, stirring often 
  • Serve with naan, roti, rice or eat on its own (like a soup) 
A bowl of Daal

Pooja Handa’s fav lasagna soup

My husband eats meat, I’m vegetarian but we often find dishes we both love, without compromising on taste and heartiness.

Here’s one of those recipes, adapted from Vegan Richa's lasagna soup receipe.

It can easily be modified to include cheese or other substitutions.

  • 1 tsp oil
  • 1/2 medium onion, chopped
  • 4 cloves of garlic, chopped
  • 1 cup veggies of your choice. I like peppers, carrots, peas and zucchini
  • 1/4 cup red lentils, uncooked
  • 1 cup tomato puree or any thick tomato sauce
  • 1 cup diced tomato
  • 2 tsp Italian seasoning
  • Salt and pepper to taste
  • 3 cups water or veggie broth
  • 5 oz lasagna sheets, broken into small pieces
  • 1 tbsp nutritional yeast
  • 1 cup fresh spinach

Heat oil in a high sided pot on medium. Add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally.

Add veggies and mix in. Add red lentils, tomato, salt, seasonings.

Add 3 cups of water. Partially cover and bring to a boil.

Add broken up lasagna sheets and cook for 11 minutes or until the pasta is soft and lentils are cooked through.

Mix in nutritional yeast and adjust seasonings to taste.

Fold in the spinach if using. Let sit for a minute. Serve with bread, pesto or whatever side you like.

Lasagna soup

Karman Wong’s kid-friendly home-made Ramen

At least once a week, my kids ask for ramen noodles in soup.

During the week, I save all the vegetable scraps we accumulate and put them in a pressure cooker to make a savoury stock but if you don't have this, the ideal vegetables to use for making a vegetable broth:

  • Carrots
  • Celery
  • Mushroom
  • Leeks
  • Onion or shallots
  • Add a handful of fresh herbs - thyme, parsley or anything you have available
  • Knob of ginger

Roughly chop the vegetables and fill the pot with enough water to have it a couple inches on top of the vegetables.

If you have a pressure cooker, cook on high for 30 mins, otherwise bring to a boil on the stove and simmer for an hour or longer to develop the flavours.

Pass the stock through a strainer.

Season to your liking.  I like to use a heaping spoonful of miso paste.  Salt and Pepper are fine too!

Add ramen noodles of your choice to the broth and cook - we like to use Chef Woo's plant based, high protein, vegan noodles.

And finally, add toppings!  We chop up bok choi, add free range hard-boiled eggs, dried seaweed, bean and bean sprouts.

A bowl of vegetarian ramen

Siobhan William's Coconut Thai Curry

I wanted to share how I make one of my favourite meals with you! It’s a veggie Thai curry that’s easy to make and is sooooo satisfying. This recipe will help everyone realize how tasty and simple meals without meat can be – you really won’t miss it at all.


  • 1 small onion  
  • 1 tbsp cooking oil (avocado, coconut, grapeseed, olive etc.) 
  • 3 cloves garlic, minced 
  • 1 inch ginger, minced 
  • 4 tbsp red Thai curry paste 
  • 1 can coconut milk 
  • ¾ tsp salt 
  • 2 tbsp brown sugar 
  • 1 tbsp sriracha 
  • 4 tbsp peanut butter (optional) 
  • 1 lime  
  • Assorted veggies – broccoli, cauliflower, mushrooms, baby corn, bell peppers, baby bok choi, zucchinis, whatever you like! 
  • 1 cup tofu (optional) 
  • 1/3 cup cashews (optional) 
  • Fresh, chopped cilantro & green onions for garnish 
  • 1 package rice noodles 

To make: 

  1. Chop onion and place in non-stick saucepan or frying pan on medium-low.  Cook until translucent. 
  2. Add veggies from crunchiest to softest (start with broccoli, mushrooms or cauliflower. Finish with bell peppers etc).  Cook until they start to soften. 
  3. Add minced garlic, ginger, and curry paste to the veggies.  Mix and cook for 2 mins. 
  4. Stir in the can of coconut milk. 
  5. Boil enough water to pour over rice noodles in a bowl or saucepan. Let sit for 5-6 mins (or follow instructions on package) 
  6. Add salt, brown sugar, sriracha, and peanut butter to the curry (as well as cashews & tofu if using). Let cook for several minutes while noodles soften. 
  7. Drain noodles, portion them into 4 bowls. 
  8. Add juice from ½ the lime to curry.  Serve over top of noodles in bowls. 
  9. Garnish with lots of green onions, cilantro, and a lime wedge. 
  10. Congrats on making a delicious, healthy, satisfying meal that doesn’t subsidize the cruelest industry in the world – factory farming!! 
A bowl of vegan thai

Carleigh Bodrug’s Green Goddess Soup

This green goddess soup is a perfectly balanced meal. It’s full of fiber, healthy fats, vitamins, and other useful macronutrients. It’s filling but not heavy, delicious but not overpowering.


  • 2 broccoli stems, chopped 
  • ¼ cup nutritional yeast 
  • 4 cups salted vegetable broth 
  • 3 handfuls spinach 
  • ½ cup coconut milk 
  • 1 tsp lemon juice 
  • 1 green bell pepper, chopped 
  • 1 zucchini, chopped 
  • 1 red onion, chopped 
  • 1 broccoli, head, broken into florets 
  • 1 head garlic 


  • Preheat the oven to 375F. 
  • On a parchment lined baking sheet or cast iron pan, add the broccoli stems, bell pepper, zucchini, onion and head of broccoli. Drizzle with olive oil and add the nutritional yeast and some freshly cracked sea salt and black pepper. Slice the top off your head of garlic and drizzle with olive oil. Cover in foil. Bake both for 35 minutes, until the vegetables are cooked through. 
  • Transfer all ingredients listed to a pot or high speed blender, squeezing out the garlic into the pot or blender and discarding of the skin. Either using an immersion blender or your countertop blender, combine the ingredients until a smooth soup is formed. Taste and adjust salt as needed. 
A bowl of green soup
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