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10 ways to create a plant-powered menu

Because it’s more than just a trend.

By Weight Watchers
Published 20 September 2024
10 ways to create a plant-powered menu

Chances are we all have a friend who’s jumped on the plant-based bandwagon recently. And they’re not the only ones. Eating a diet rich with fruits, veggies, and products derived from plants (like olive oil and almond or oat milk) has gained some serious traction thanks to its many benefits. A plant-forward diet gives us plenty of protein and fibre, helps us stay full longer, and gives us more variety with tons of flavour!

3 fast facts

  1. “Plant-forward” diets are linked to lower risk for chronic diseases like diabetes, heart disease, and some cancers.

  2. Plant-based proteins (meatless burgers, tofu, beans, nuts) are growing in popularity. In the U.S., sales grew 31% between 2017 and 2019.

  3. While eating plant-based proteins doesn’t lead to more weight loss than choosing animal-based proteins, it does provide key nutrients we need more of - and adds delicious variety to our diets!

Try this technique

  • Build a meal, snack, or even dessert around plant-based ingredients. After you’re done, pay attention to how satisfied you are - and plan for your next plants!

  • Cosy up to chickpeas. Toss them in salads or roast them for a snack.

  • Swap black beans for oil in a brownie recipe. (You’ll never notice...promise!)

  • Lean on lentils. They might be small, but they’re filled with some serious nutrition, and they can turn soup into a hearty meal.

  • Mix mushrooms with minced beef in burgers and meatloaf. Extra flavour and fewer Points® is what we call a win-win.

  • Think of tofu as a blank canvas for tons of flavour. It soaks up marinades well and is ideal for adding to a stir-fry. Use these 9 recipes as a starting point.

  • Go veggie on pasta night by using red kidney beans instead of meat in a Bolognese sauce.

  • Sprinkle nuts and seeds on top of a fruit salad.

  • Similar to tofu, tempeh is made from soybeans. The difference? Tempeh has an almost mushroom-like, nutty, and earthy taste.

  • Rely on rice! Wild or brown varieties mix well with raw and cooked veggies.

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