Plant-Based Meatless Monday Recipes

Whether you are vegan or not, having a meatless Monday is a healthy practice. Some individuals choose not to eat meat for moral reasons (to prevent killing animals), others for health reasons (high cholesterol, high blood pressure, diabetes, and so on), and still others for religious reasons. If you’re looking for some vegan dishes to spice up your diet, today’s article has a plethora of plant-based options.

I’ve previously published various vegan and vegetarian dishes, but I wanted to come up with some new ideas this time, so I contacted 25 food bloggers and asked them:

What is your favorite plant-based recipe for a meatless Monday?

I got a lot of healthy, tasty recipes, and the majority of them are quite inexpensive since they are created with materials that you can simply cultivate in your garden or get at the market.

Tobias Oerum – Butternut Squash Posole

Posole (sometimes written pozole) is a traditional Mexican meal made with hominy, pig or chicken, chile peppers, and spices.

This vegan dish replaces meat with hearty veggies and spices to get the same great taste.

I like it since it takes just 30 minutes to prepare a nutritious and satisfying plant-based lunch for the whole family.

Give this simple dish a try if you want a creamy soup filled with flavorful vegetables to fill you up.

Christel Oerum – Vegan Cauliflower Pizza

This pizza dish is one of my favorites since it is nutritious, simple to create, and, most importantly, delicious!

The dough bakes into a wonderful, crispy crust that’s ideal for topping with all of your favorite ingredients.

The dish is low in carbohydrates, gluten-free, and grain-free. It’s also dairy-free and vegan since we don’t use cheese for the toppings.

Overall, it’s a fantastic nutritious alternative to a meat pizza, and it’s a great healthy option for folks who have a variety of food allergies or intolerances.

Rachel Lessenden – One-pot Coconut Lentil Curry

Are you looking for a quick and simple curry recipe? This curry is a favorite in our family since it is so easy to prepare and just needs cupboard and freezer components.

You can easily make this on a weeknight or ahead of time on the weekend. It reheats well, and I’d even say that it improves with time!

This vegan curry is packed with lentils, which are a terrific pantry staple. We generally have many bags on hand, but cooked canned lentils may also be used.

For the veggies, this curry calls for frozen mixed vegetables for convenience, but you may also use canned or fresh. Anything you happen to have on hand! This dish is quite adaptable, making it an excellent addition to your nightly rotation!

Julianne Lynch – Sticky Orange Tofu

This Sticky Orange Tofu tastes like like Chinese takeout, but it’s considerably more tasty and healthier since it’s oil-free, MSG-free, and sweetened with oranges. Pick between orange juice and water. Freshly squeezed oranges or pureed oranges for a naturally flavored, refined sugar-free sauce.

This dish is based on an Orange Chicken recipe that I used to like but seldom cooked since it was so time consuming. After I became vegan, I decided to create a veganized and simpler version of that dish, and presto! My hopes were surpassed by this Sticky Orange Tofu! This meal is not only delicious, but it is also simple to prepare and clean up.

Farewell to the difficult and time-consuming, and welcome to the simple and fast. As someone who appreciates taste and texture but dislikes excessively complex recipes, this Sticky Orange Tofu scores on all counts!

Combine with brown rice and steamed broccoli for the ultimate takeaway comfort food.

Whether you’re completely vegan or simply trying out meatless Mondays, this simple and adaptable meal is sure to become a family favorite. If you’ve never eaten tofu before, this is a great place to start!

Corrie  – Instant Pot Steamed Dumplings

If you like Asian cuisine, you should definitely cook these delicious steamed dumplings on meatless Monday!

They are quite simple to prepare, highly healthful, and, of course, vegan. I’m using shiitake mushrooms, carrots, and celery, but feel free to substitute your favorite vegetables.

Make a restaurant-quality dinner in 20 minutes with your Instant Pot or other pressure cooker!

Dennis Prescott – Banh Mi Frankfurters

Frankfurters Banh Mi

• Field Roast Frankfurters (two packages)
• 2 julienned big carrots
• julienned tiny daikon radish
• 1 jalapeno, cut thinly
• 1 cup of hot water
• 1 cup rice wine vinegar
• 1 cup sugar
• 1 tablespoon sea salt
• julienned English cucumber
• a sprig of fresh cilantro
• 8 split and toasted baguette-style (or brioche) rolls

Mayo with Sriracha

• 1 cup plant-based mayonnaise
• 2 tbsp. Sriracha spicy sauce
• 1 minced garlic clove
• 1 tablespoon lime juice, freshly squeezed

1. Prepare a grill to medium-high.

2. It’s pickle time. Mix carrots, daikon, jalapeño, boiling water, rice wine vinegar, sugar, and salt in a mixing dish. Refrigerate for at least 10 minutes, covered. (May be refrigerated in an airtight container for up to one week)

3. Sriracha sauce It’s Mayo time. In a medium mixing bowl, combine mayo, sriracha, garlic, and lime. Done. Simple as that.

4. Place the Field Roast Frankfurters immediately on the prepared grill grates. Cook for 8-10 minutes, flipping halfway through, until golden, crispy, and kissed with grill grate marks on all sides.

5. Toss your Banh Mi Dogs with Sriracha Mayo, a grilled Frankfurter, pickled vegetables, cucumber, and cilantro on top. Serve right away.

Steve Pilot – Stuffed Sweet Potato

If you want something quick and savory, try this stuffed sweet potato dish, which is one of my go-to meals.

A few things are required, which you most likely already have in your cupboard. Sweet potatoes, black beans, corn, tomatoes, onions, and spices of your choice (I use cumin and paprika, but a dash of salt and pepper are good too).

I bake the sweet potatoes until they are tender. While it is baking, I stir fry the other ingredients in a skillet and add the spices until the desired taste is achieved.

I halve the roasted sweet potatoes and top them with the fried bean mixture.

To make it more fancy and savory, I combine tahini paste and fresh lemon juice and sprinkle it on top. For garnish, chop up some cilantro or coriander.

What do you think about that for dinner?

Erin Kenney – Mexican Stuffed Sweet Potato

Your stomach is your body’s command center. A healthy gut promotes a robust immune system, enhanced happiness, restful sleep, and easy digestion.

The majority of Americans do not consume enough fiber. Depending on your age and gender, the recommended daily fiber consumption ranges from 20 to 39 grams.

Plant-based dishes are a terrific way to increase your fiber intake and help you meet your daily objectives.

This meal is not only rich in fiber and delicious, but it can also be made in 10 minutes. Potatoes, lentils, pumpkin seeds, walnuts, and cilantro are the only ingredients.

Jenn Sebestyen – Sloppy Pineapple Chickpea BBQ Sandwiches

My Sloppy Pineapple Chickpea BBQ Sandwiches are my favorite plant-based Meatless Monday meal.

They’re sweet, somewhat spicy, filling, and delectable. These come together fast and easy and have been accepted by both the spouse and the children.

Sandwich perfection: sweet, saucy, and spicy! Grab some napkins; the sloppier they are, the better!

Terri Edwards – Homestyle Vegan Meatloaf 

When we need to bring a meal to a family event, this homestyle vegan meatloaf is usually my first choice. You can guarantee it’ll be on the menu throughout the holidays, and Meatless Monday is a great opportunity to offer it to visitors.

There’s nothing more satisfying than tasty vegan meatloaf paired with creamy mashed potatoes and gravy. It doesn’t have to be a holiday or a particular event at my home.

Meatless loaves come in a plethora of flavors and varieties. A lentil loaf, which I like, is undoubtedly one of the most popular. Nevertheless, lentil loaves never had the texture of the meatloaf my mother used to prepare when I was a youngster.

That’s why I like this home-style vegan meatloaf that takes me back to my youth, particularly when served with mashed potatoes and gravy.

Michele Chevalley Hedge – Cashew & Quinoa Stir-fry

Protein is more than just steaks and chicken breasts.

This dish calls for high-quality vegetarian protein sources like cashews and quinoa, but trust me, it’s the type of dinner you can give even the most ardent meat eaters.

Don’t skip the coconut milk or go for a low-fat version: the antifungal, antibacterial, and antiviral properties of coconut milk aid to build immunity.

It also increases metabolism, decreases sugar cravings, and calms the digestive system.

We utilize turmeric, ginger, onion, bok choy, and broccoli to prevent cancer; these foods also help with inflammation.

Yet, most importantly, this recipe is really excellent. Dig in!

Summer Yule – Smoked Tofu

Tofu on its own is a little tasteless. Yet, if you use its ability to behave as a flavor sponge, it can be a fantastic complement to recipes.

Smoker on the patio. Smokers are normally used to smoke meats, yet tofu absorbs smokey tastes better than almost any other meal on the earth! We were marinating extra-firm tofu in a bright citrus marinade for this dish. The tofu would next be smoked using an indoor smoker.

If you haven’t already, you should try smoking tofu. Really, it is AMAZING!

After preparing this recipe, the tofu may be used in a number of recipes. This smokey tofu is perfect for adding plant-based protein to burrito bowls.

It’s also delicious on sandwiches. One of my favorite combinations is smoked tofu, tomato, lettuce, and guacamole. Howdy, delectable!

Tofu by itself isn’t the ideal thing to add to recipes. Nevertheless, if you take the time to smoke your tofu, it will be ready to use in your recipes whenever you need it.

Several flavors of flavored tofu are occasionally available in shops. The disadvantage of these goods is that you cannot choose the tastes, and they often have extra sugars and other ingredients that you may not desire. When you flavor your own tofu, you can completely personalize it to your nutritional requirements and tastes!

Shawna Clapper – Vegan Stuffed Shells

Vegan filled shells with tofu ricotta are one of my family’s favorite plant-based meals!

It’s exactly as tasty as the non-vegan version, but without the animal cruelty and saturated fat found in real cheese.

The tofu ricotta has a cashew cream that boosts the richness taste.

And don’t even get me started on how many additional nutrients this vegan version has!

Iosune – Seitan

Seitan is my favorite meatless Monday dish.

It’s a pretty adaptable recipe that can be used as a meat replacement in a variety of vegan cuisines.

Also, it is quite simple to manufacture at home; anybody can do it.

Another plus is that it is a cheap and tasty source of plant-based protein, and if you can digest gluten adequately, it is quite healthful.

The Art of Living Retreat Center – Pasta with Broccoli

When you need to cook a fast vegan supper, pasta with veggies is an excellent option, especially if you select a high-protein pasta.

This pasta dish calls for mung pasta, but if you don’t have any on hand, you can substitute red lentil, chickpea, or your preferred pasta.

Spaghetti prepared from mung bean flour is a staple of the Ayurveda diet, which emphasizes digestion.

Mung pasta, like mung beans, tofu, or even typical wheat pasta, has a neutral taste that can only be enhanced by a generous amount of herbs, spices, or sauce.

This recipe is created using a simple cream sauce made from almond milk and leftover soup stock, as well as fresh garlic, ginger, rosemary, and a few ground spices for extra flavor.

Bree Sheree – Vegetable Stew

This veggie stew is my favorite plant-based dish! The stew is dairy-free, gluten-free, and oil-free.

It’s ideal for vegans or anybody interested in trying out a plant-based cuisine. It’s substantial and filling, and it gives you a warm, pleasant sensation. It’s loaded with vegetables like carrots, broccoli, and celery, so it’s also pretty healthful!

You can also add spinach for added fiber! This dish is easy to prepare and makes a huge amount, so it’s ideal for a family lunch or to keep and eat during the week.

I like making it for supper and bringing the leftovers to work in a thermos!

Elise Bauer – Cauliflower Chickpea Curry

Cauliflower Chickpea Curry is one of my favorite vegetarian dishes. Fresh cauliflower florets, chickpeas, diced onion, tomato, ginger, herbs, and yellow curry powder are used to make this easy vegan curry.

Everything is prepared in a single pan on the stovetop, making it ideal for a midweek supper. Easy to prepare and clean up! It’s great when eaten with rice.

To begin, sauté the onions in oil with a pinch of curry powder. Next add grated ginger, mashed tomatoes, cauliflower florets, salt, and pepper to taste. Cook until the cauliflower is soft and cooked through.

To serve, toss with cilantro and mint. (Do you dislike cilantro? Instead, use arugula.)

Jacquie Smith – Herb Olive Oil Cauliflower Steaks

My Cauliflower Steak is my favorite meatless Monday dinner.

Cauliflower steaks are incredibly simple to cook, can be covered with whatever sauce you like (chimichurri, pesto, barbeque), and emotionally satisfy you since it fills up the space on your plate that would have been meat.

I guarantee you’ll be preparing this dish again and again.

Christy Morgan – Spring Kale Salad

Since it’s hot outside, I’m trying to limit the amount of cooking I do, so fast meals are essential.

Sometimes I don’t cook at all and instead prepare a massaged kale salad.

This one is high in nutrients and does not need the use of a stove.

Kale is a superfood high in calcium, fiber, and vitamins A, C, and K, all of which strengthen your immune and help you fight illness.

Including leafy green vegetables in your diet on a daily basis is one of the most significant things you can do for your health.

Gwen Leron – Vegan Chocolate Doughnuts

My favorite vegan dish is this vegan chocolate doughnuts, which is also one of my own!

This dish is a personal favorite of mine because of the amount of time it took to create. On the route to success, there were many flavorless, stiff, non-rising doughnut failures.

I give directions for making them vegan-only and vegan + gluten-free, and as a consequence of all the trial and error, the recipe was warmly accepted by my audience (they adore this dish!).

These doughnuts are baked, not fried, and have a light, crackly sugar glaze topping. They are really wonderful! I’m quite proud of my dish, and it’s become a popular delicacy among my friends and family.

Elizabeth Capozzoli – Healthy Breakfast Cookies

Since these morning cookies contain no refined sugar, they are not sweet in the usual sense. The maple syrup and dried cherries provide a gentle richness. The minimal amount of sweetness in these cookies is fantastic. It’s ideal for when you’re just getting started in the morning, in my opinion.

These cookies are very simple to prepare! This recipe is ideal for novices since all you need to do is put the ingredients together. There are just a few basic steps to making these cookies after you have everything gathered. The robust oats and seed combination give these biscuits a rich chew.

These cookies are also rather large! You really believe you are eating something! With the cup-sized servings, you’ll feel full yet invigorated after eating one of these for breakfast.

Ratatouille

Ratatouille is a classic stewed vegetable meal.

By arranging slices of zucchini, yellow squash, eggplant, and red bell pepper and baking them with a light tomato and thyme sauce, this variation makes an aesthetically attractive meal. Vibrant and delicious!

I use a circular Pyrex pan and place the slices in that pattern, but any pan would do and you may get creative with your vegetable arrangement.

I serve it with a sprinkling of Parmesan, but vegans might omit it or use a vegan cheese instead.

Let your originality to shine through in veggie form!

Vegetarian Chili

My Slow Cooker Vegetarian Chili is my favorite plant-based dish. This chili recipe is one of my favorites since it has all of the features and tastes of a hearty chili without any of the meat.

I usually add sweet potato, cinnamon, and cocoa powder to give it a richer (and sweeter) taste with a sense of autumn spice!

This dish is delicious any time of year! This chili is also high in fiber and taste since it is prepared with 5 different kinds of veggies. But the greatest thing about this recipe is that it can be cooked in the slow cooker and frozen as a meal!

Nothing like getting home from work and finding a supper prepared and ready to serve for the whole family! It’s a great addition to your weekly food plan and works well with plant-based diets!

Vegan BLT Sandwich with Smoky Tempeh Bacon

A traditional BLT sandwich is a simple but fantastic combination of salty and smoky bacon, sharp acidity from the tomato, and crisp freshness from the lettuce. We were in paradise with a dollop of creamy mayo on top.

Plant-based eaters can still enjoy those tantalizing flavors in a healthy, easy-to-make sandwich with this vegan take on the classic BLT. This meal, which includes flavorful tempeh bacon, has 20 grams of plant-based protein to keep you going all day.

Tempeh, in addition to being a good source of protein, includes prebiotics, which have been demonstrated to benefit digestive health and decrease inflammation. Add some healthy avocado and red onion for taste and color to make this sandwich a nutritious powerhouse.

This will not only become your new favorite sandwich, but it is also an excellent dish to share with meat-eating friends when you want to demonstrate how robust and delicious a plant-based dinner can be.

Crunchy Vegetarian Fried “chicken” Nuggets With Tofu

We’ve been looking for the ultimate crispy chicken nugget made with tofu and have found it.

It requires some preparation but is well worth it.

We were inspired by Marys Test Kitchen’s tofu-freezing technology, and we ran with it to create nuggets flavored with our vegan Finger Lickn Chicken flavour.

It’s a vegetarian dish with recommendations for vegan substitutions.

Vegan Goulash

If you’re searching for something easy and comfortable that the entire family will like, try this vegan goulash!

It has lentils, whole wheat macaroni, peppers and onions, and a smokey tomato sauce.

It’s a nutritious, simple, and quick one-pot supper!

Chinese Take-Out Style Tofu

 

Chinese cuisine is sticky, salty, and somewhat sweet, and it is our family’s favorite. Take-out Chinese cuisine, on the other hand, is high in salt, sugar, and oil.

Take-Out Style Black Pepper Tofu is one of our family’s favorite recipes, made with nutritious ingredients and ready in less than 30 minutes. This recipe requires just a wok and a small bowl, which means fewer dishes to clean up after the dinner.

This recipe contains only natural ingredients such as tamari for salt, maple syrup for sweetness, and cornstarch, arrowroot flour, or tapioca flour for stickiness (you pick). Tofu allows you to add peppers or broccoli to this vegan protein-packed recipe! Serve it with rice or noodles.

This meal is a family favorite, and my children have perfected the technique of making it. It’s very simple and fast. Why eat out when you can prepare a nutritious restaurant-style dinner at home?

 

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