Meatless Monday just got a whole lot more delicious! As we all know, Mondays can be tough to tackle, especially when it comes to cooking up a healthy and satisfying meal. That’s why we’re excited to share our top 20 meatless recipes that are perfect for busy weeknights. From tacos to pasta, bowls to wraps, these mouth-watering dishes are sure to become new favorites.
Whether you’re a seasoned vegetarian or just looking to mix things up, these recipes offer the perfect blend of flavor and nutrition. And the best part? They’re all quick, easy, and can be made in no time at all. So why not start your week off right with one of our 20 delicious meatless Monday recipes?
Spicy Black Bean Tacos with Avocado Crema
A flavorful and filling taco recipe that combines the heat of chipotle peppers with the creaminess of avocado. Perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the chipotle pepper and black beans; cook for an additional 2-3 minutes or until heated through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos with the bean mixture, and top with your desired toppings.
Cooking Time: 15-20 minutes
Roasted Vegetable and Chickpea Buddha Bowl
Roasted Vegetable and Chickpea Buddha Bowl Recipe
This flavorful bowl combines roasted vegetables with creamy chickpeas, crunchy greens, and a tangy tahini sauce for a nutritious and satisfying meal. Perfect for a quick lunch or dinner.
Ingredients:
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 cups mixed greens
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until tender.
4. In a separate bowl, whisk together tahini and lemon juice.
5. Divide mixed greens among bowls. Top with roasted vegetables, chickpeas, and tahini sauce.
6. Season with salt and pepper to taste. Garnish with fresh herbs if desired.
Cooking Time: 40-50 minutes
Creamy Mushroom and Spinach Pasta
This rich and satisfying pasta dish combines tender mushrooms and spinach with a velvety cream sauce, perfect for a comforting weeknight dinner. With just a few simple ingredients, you can create a flavorful meal that’s sure to please.
Ingredients:
– 8 oz pasta of your choice
– 1 lb mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, sauté mushrooms and garlic in a little oil until tender.
3. Add heavy cream and Parmesan cheese; stir until smooth and creamy.
4. Stir in spinach leaves until wilted.
5. Combine cooked pasta with mushroom sauce; season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Quinoa-Stuffed Bell Peppers with Vegan Cheese
A flavorful and nutritious vegetarian dish that combines the nutty taste of quinoa with the sweetness of bell peppers and the creaminess of vegan cheese.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup black beans, cooked
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup vegan cheddar cheese shreds
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, removing seeds and membranes.
3. In a bowl, mix quinoa, black beans, onion, garlic, olive oil, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place peppers on a baking sheet lined with parchment paper.
6. Bake for 30 minutes or until peppers are tender.
7. Sprinkle vegan cheese shreds over the peppers and bake for an additional 5-10 minutes, until melted.
Cooking Time: 35-40 minutes
Lentil and Sweet Potato Curry
A flavorful and nutritious curry that combines the comfort of sweet potatoes with the nutritional benefits of lentils.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, curry powder, and diced tomatoes.
5. Add the lentils and sweet potato to the pot. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 40 minutes
Zucchini Noodles with Pesto and Cherry Tomatoes
This recipe combines the flavors of Italy with the freshness of summer. Zucchini noodles tossed with a vibrant pesto sauce and sweet cherry tomatoes make for a light and satisfying meal.
Ingredients:
– 2 medium zucchinis
– 1/4 cup homemade or store-bought pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat the pesto over medium-low heat.
4. Add the cherry tomatoes and cook for 3-4 minutes or until they release their juices and start to soften.
5. Add the zucchini noodles to the skillet, tossing everything together. Cook for an additional 2-3 minutes or until the noodles are slightly tender.
6. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
7. Serve immediately.
Cooking Time: 15-20 minutes
Vegan Chickpea Salad Wraps
Satisfy your cravings with these flavorful vegan wraps, packed with creamy chickpea salad and crunchy veggies.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/2 cup vegan mayonnaise
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup chopped carrot
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– 6-8 whole wheat tortillas
– Optional: avocado slices, sprouts, or shredded lettuce for added flavor
Instructions:
1. In a medium bowl, combine chickpeas, vegan mayonnaise, red bell pepper, cucumber, carrot, and lemon juice. Mix well.
2. Season with salt and pepper to taste.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/2 cup of the chickpea salad onto each tortilla, leaving a small border around the edges.
5. Add any desired toppings (avocado, sprouts, or shredded lettuce).
6. Roll up wraps tightly and serve immediately.
Cooking Time: 10 minutes
Eggplant Parmesan with Marinara Sauce
Eggplant Parmesan is a classic Italian-American dish that combines the tender flesh of eggplant with the rich flavors of marinara sauce and melted mozzarella cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup marinara sauce
– 8 ounces mozzarella cheese, shredded
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, salt, and pepper.
3. Dip each eggplant slice in the flour mixture, then coat with breadcrumbs, shaking off excess.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown, about 3-4 minutes per side.
5. In a separate baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top.
6. Sprinkle with Parmesan cheese and mozzarella cheese.
7. Repeat layers two more times, finishing with a layer of cheese on top.
8. Bake for 30-40 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Butternut Squash and Kale Risotto
This creamy risotto combines the comforting warmth of roasted butternut squash with the earthy goodness of kale, making for a perfect fall or winter dish.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup kale leaves, stems removed and torn
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
2. In a large saucepan, heat broth over low heat. Add chopped onion and cook until translucent, about 5 minutes.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add roasted squash, garlic, and kale to the risotto. Stir until well combined.
5. If using wine, add it and stir to combine. Cook for an additional minute.
6. Remove from heat and stir in Parmesan cheese.
Cooking Time: About 50-60 minutes
Veggie-Packed Stir-Fry with Tofu
A flavorful and nutritious stir-fry packed with a variety of colorful vegetables, protein-rich tofu, and savory soy sauce. This quick and easy recipe is perfect for a weeknight dinner or lunch.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup bell pepper strips (any color)
– 1 cup carrots, peeled and sliced
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add onion, garlic, broccoli, bell pepper, and carrots to the pan. Cook until vegetables are tender-crisp, about 5-6 minutes.
4. Return tofu to the pan and stir in soy sauce.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Stuffed Portobello Mushrooms with Quinoa
These savory treats combine the earthy flavor of portobello mushrooms with the nutty goodness of quinoa and a blend of herbs and cheese. Perfect as an appetizer or main course, this recipe is sure to please.
Ingredients:
– 4 large portobello mushrooms
– 1 cup cooked quinoa
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth.
3. In a bowl, mix together cooked quinoa, grated cheese, chopped parsley, garlic, salt, and pepper.
4. Stuff each mushroom cap with the quinoa mixture, dividing it evenly among the four caps.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas Recipe
A flavorful twist on traditional enchiladas, this recipe combines roasted sweet potatoes with black beans, onions, and spices, wrapped in tender tortillas and smothered in a rich tomato sauce.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 jar enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Optional: sour cream, diced tomatoes, cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. In a large skillet, cook black beans with onion and garlic over medium heat until the mixture is heated through.
4. In a separate pan, warm tortillas over medium heat for 30 seconds to make them pliable.
5. Assemble enchiladas by spooning bean mixture onto a tortilla, followed by roasted sweet potato cubes. Roll up and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cook Time: 45-50 minutes
Cauliflower and Chickpea Masala
This recipe combines the nutty flavor of cauliflower with the creamy texture of chickpeas, all wrapped up in a rich and aromatic Indian-inspired spice blend. Perfect for a quick and easy weeknight dinner or as a nutritious addition to your meal prep routine.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– 1 teaspoon of curry powder
– 1/2 teaspoon of turmeric
– Salt and pepper, to taste
– 1 can of coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, and turmeric. Cook for an additional minute.
4. Add the cauliflower and chickpeas to the skillet. Stir to combine.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Reduce heat to low and let cook for 15-20 minutes, or until the cauliflower is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Avocado and White Bean Salad
This refreshing salad combines the creaminess of avocado with the heartiness of white beans, perfect for a light and satisfying meal or snack. The subtle tang of lemon juice and garlic adds depth to this effortless recipe.
Ingredients:
– 3 ripe avocados, diced
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. In a large bowl, combine diced avocado, cannellini beans, and garlic.
2. Squeeze lemon juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh herbs if desired.
Cooking Time: None
Vegan Lentil Sloppy Joes
Looking for a flavorful and nutritious twist on traditional sloppy joes? This vegan version combines the comfort of lentils with the tanginess of tomato sauce, making it a perfect option for a quick and easy dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the lentils, crushed tomatoes, tomato paste, cumin, smoked paprika (if using), salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer, then reduce heat to low and cook for 20-25 minutes or until the lentils are tender.
4. Serve the sloppy joes on your favorite bread or with some crispy vegan buns.
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Shells
A creamy and flavorful take on the classic stuffed shell recipe, this dish combines spinach and ricotta cheese with jumbo pasta shells for a satisfying meal.
Ingredients:
– 12-15 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the spinach and ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Roasted Beet and Goat Cheese Salad
A sweet and tangy salad that combines the natural sweetness of roasted beets with the creaminess of goat cheese, perfect for a light yet satisfying meal or as a side dish.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons balsamic vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
5. In a large bowl, combine roasted beets, goat cheese, parsley, and balsamic vinegar.
6. Toss to combine, adjusting seasoning as needed.
Cooking Time: 50 minutes
Vegetable Paella with Saffron
This classic Spanish paella recipe is a vibrant and aromatic dish perfect for any occasion. With the addition of saffron, it’s a show-stopping centerpiece that’s sure to impress.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 zucchini, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell peppers and zucchini; cook for an additional 5 minutes.
4. Stir in the rice, broth, saffron mixture, salt, and pepper.
5. Bring to a boil; reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 20-25 minutes
Tempeh and Vegetable Skewers with Peanut Sauce
Elevate your snack or meal game with this flavorful and nutritious recipe that combines the savory taste of tempeh with a medley of colorful vegetables, all wrapped up in a creamy peanut sauce.
Ingredients:
• 1 block of tempeh, crumbled
• 1 red bell pepper, cut into bite-sized pieces
• 1 yellow bell pepper, cut into bite-sized pieces
• 1 onion, cut into bite-sized pieces
• 2 cloves of garlic, minced
• 1 zucchini, cut into bite-sized slices
• 1 cup of mixed mushrooms (button, cremini, shiitake), sliced
• 1/4 cup of peanut butter
• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of lime juice
• Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Thread tempeh, bell peppers, onion, garlic, zucchini, and mushrooms onto skewers.
3. Bake for 15-20 minutes or until the vegetables are tender.
4. Meanwhile, whisk together peanut butter, soy sauce, honey, and lime juice in a small bowl.
5. Serve the skewers with the peanut sauce for dipping.
Cooking Time: 25-30 minutes
Vegan Mac and Cheese with Nutritional Yeast
Get ready for a comforting, plant-based take on the classic comfort food! This recipe uses nutritional yeast to give it that signature cheesy flavor.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1/2 cup nutritional yeast
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup cashew cream (see note)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large saucepan, sauté onion and garlic in olive oil over medium heat until softened.
4. Add vegetable broth, nutritional yeast, salt, and pepper. Stir until well combined.
5. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Add cooked macaroni and stir until coated with the cheesy sauce.
7. Transfer mixture to a baking dish and top with cashew cream (see note).
8. Bake for 20-25 minutes or until golden brown.
Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Blend with 1/4 cup water until smooth and creamy.
Summary
Get ready to spice up your Meatless Monday routine! This collection of 20 delicious recipes will satisfy even the busiest weeknights. From tacos and bowls to pasta and risotto, there’s something for everyone. Try Spicy Black Bean Tacos with Avocado Crema, Creamy Mushroom and Spinach Pasta, or Vegan Lentil Sloppy Joes. Explore international flavors like Indian-inspired Cauliflower and Chickpea Masala or Mediterranean-style Vegetable Paella. Whatever your taste buds crave, you’ll find a meatless masterpiece to make your weeknights more exciting and nutritious.
