Some people think vegetables are boring. Some even go as far as saying they hate them. Saying you hate vegetables is kind of like saying you hate a blank canvas. Sure, a lot of veggies have distinctive and delicious flavors on their own, but it really comes down to how you prepare them.

Veggie hate can be a serious issue, especially if you’re not eating enough of them and missing out on all the wonderful nutrients they provide for your body. And eating more veggies is always a good thing! If you’re a veggie hater, or know someone who is, we’ve got some tips to turn that vegetable-induced frown upside down.

Replicate that meaty flavour

If there’s a veggie-hating meathead in your life who would just rather eat a big steak or plate of bacon, you can try introducing them to vegetables that deliver the same meaty flavor they love so much. You may have heard of the term “umami”, which is a savory flavor that’s part of the five basic tastes, along with sweet, salty, bitter and sour. Umami is only found in certain foods, including meat, fish, soy sauce, and cheese. It’s also present in plant foods, including tomatoes, spinach, celery, and my personal favorite umami source: mushrooms.

If you’ve ever taken a bite out of a perfectly marinated and grilled Portobello mushroom cap, you know what I’m talking about. You might have even seen a Portobello “steak” mentioned on a menu or in a recipe, and that’s because they have a truly “meaty” flavor that very nearly replicates that mouthwatering effect of biting into a perfectly done steak. Portobellos are also commonly found in burger patty form, and I remember quite fondly biting into a smoked mushroom cap burger… oh man (smoke anything and I’ll eat it, but that’s neither here nor there). Want to give it a try? Martha Stewart serves up a simple Portobello steak recipe and video here.

Cook veggies in unusual ways

Vegetable boredom can also strike when you simply don’t know any interesting ways to cook them. Try expanding your horizons by ditching the go-to recipes and trying something totally new.

Take broccoli, for example, one of the biggest victims of vegetable dislike in the world next to Brussels sprouts. Most standard broccoli recipes involve boiling it or steaming it and maybe drowning it in some sort of cheese sauce. Maybe you get a bit more creative and toss a few little green trees into your stirfry. Fair enough… broccoli does perform exceptionally well in the sauce delivery arena. I like to think of them as little green mops.

Of course there’s a time and place for these classics, but it’s really selling the potential of broccoli short. Why not try something new, like one of these ideas:

• Add interesting texture to your pesto with this broccoli pesto recipe.
• Try this tangy orange broccoli couscous recipe
• Make broccoli and cheddar stuffed mushroom caps

Make veggie prep fun

Presentation is half the battle. This one is great for kids who don’t like vegetables and for people who like to eat with their eyes (who doesn’t?). Since vegetables come in so many bright colors and shapes, why not play up on that by being creative with their preparation? Here are a few ideas (and you can get the kids to help make them, which is part of the fun):

• Make these Welsh “Rabbits” (aka cheese toast with veggies)
• Make colorful kebabs for grilling using your favorite vegetables
• Make mini pizzas like these, using a variety of different colored veggies to make funny faces

Soup it up

When all else fails, you can ensure the young and old vegetable objectors in your life are getting adequate veggie intake by serving it to them in super flavorful, pureed form. Broccoli, leeks, cauliflower, potatoes, and many other vegetables perform quite well when cooked and pureed in a blender. Need tips on how to make delicious vegetable soups? Check out this excellent list.

Use your noodle

It’s called spaghetti squash for a reason. The buttery strands of this particular type of squash can switch places with your traditional pasta and carry your favorite sauce just as well. Ribbons of zucchini also work very well as noodles. Swap them for fettuccini and top with Alfredo sauce or use them in place of lasagna noodles. These are creative ways to incorporate more vegetables into your dishes, while at the same time catering to anyone who might have gluten sensitivities or want something on the lighter side.

Short on time? Try our gluten-free Vegetable Bibimbap or vegetarian Roasted Vegetable Lasagna. For the meat lovers in your life try our Chicken Chorizo Chili or our Turkey Vegetable Lasagna, both are chock-full of high-fibre veggies that will be sure to satisfy.

Now go forth and spread the veggie love! Share them here or over on Twitter at @luvoinc