Meatless Monday has been around for years and just keeps getting more popular. It started back in World War I when meat was short and people were encouraged to conserve. Now it’s more of a health and environment-friendly kinda thing. Is it your thing? These recipes will make you say yes.
Ricey Ranch Eggplant Boats
If you’re going meatless, eggplant is your ally. It has a surprisingly meaty texture when roasted or grilled and soaks up the flavors of the foods it’s cooked with. There’s something about using your knife that makes eating feel like a meal.
Brown Rice, Broccoli, Cheese & Walnut Surprise
The surprise might be how satisfying this meatless dish is. Or how much flavor comes out of such simple ingredients. Or how few leftovers you have. So many surprises here, all of them good.
Potato & Cauliflower Bake
Who needs meat when you’ve got a heaping helping of cheesy potatoes on your plate? Chopped cauliflower and a little red pepper bring along flavor and nutrition. Serve up a little salad on the side and this Meatless Monday is done and done.
Roasted Vegetable Bread Salad
Tangy tomatoes, fresh zucchini, crusty bread. That doesn’t sound like deprivation, it sounds like dinner. Protein seekers, just rinse a can of garbanzo beans well and toss them thoroughly with the other ingredients.
Cheese Ravioli with Three Pepper Topping
Mondays are hard enough, so let’s keep dinner easy, shall we? Store-bought cheese ravioli feels fresh with tri-colored peppers on top, and it all comes together in about 30 minutes. Meatless Monday purists, sub vegetable broth for the chicken broth.
Pasta Alfredo
Give traditional Alfredo sauce a little lift with, what else, ranch. This recipe is still crazy creamy and satisfying, but with a little twist that makes it feel fresh.
Ranch Stir-Fried Carrots & Garden Vegetables
You can make this recipe with pretty much whatever’s in your crisper, as long as you keep the portions roughly the same. Start some rice while you’re chopping (remember brown rice takes longer) and Meatless Monday is a snap.
