Meatless Monday gives us a great excuse to embrace veggies and beans, but it also gives us a great excuse to embrace everyone’s favorite breakfast staple: eggs! Whether you like ‘em hot or cold, scrambled or fried, deviled or baked, eggs are one of the most versatile ingredients when it comes to flavor, texture and meal. They’re packed with protein, which makes them the perfect star of or addition to any Meatless Monday dish. But don’t worry–you’re not just limited to an egg and cheese sandwich for breakfast. Here are some great egg-centric meals for breakfast, lunch or dinner!
But your egg enjoyment doesn’t stop here; we’ve got plenty more egg-ceptional recipes here!
Last week, we asked everyone on our Facebook page how they fill their protein void on Meatless Monday. Well, the results are in: You substitute with beans! Whether you like ‘em baked, mashed, refried or straight out of the can, beans are one of the most versatile ingredients in everyone’s pantry. We know you love adding them to soups, salads, rice and omelets, so we wanted to share some less common bean-filled recipes to for you to branch out with in your meatless endeavors!
Remember to check out our Meatless Monday Pinterest Board for tons of vegetarian recipe ideas, meat replacement tricks, and more!
Despite what the temperature, clothing choices or abundant sunshine may tell you, yesterday was the first day of fall, and we’re so excited for the flavors and dishes that are about to emerge! While we’re never ones to turn town a piping hot bowl of turkey chili or meaty lasagna, there’s something so satisfying about a dish full of fresh and seasonal veggies. That’s why this Meatless Monday, we’re celebrating everything we love about fall.
When you’re cooking, more is definitely better. Case in point: When you make enough to have leftovers from Sunday night, you can transform them into Monday’s meal! Many of our #SundaySupper recipes are big enough to yield two meals for your family, and our various vegetarian options translate perfectly for Meatless Monday. So instead of starting from scratch every day, try one of these long-lasting recipes.
Now, just add a side salad and you’re good to go. Or, maybe you do want to start from scratch tonight so you can celebrate Guacamole Day. Try our Huevos Rancheros with a big dollop of the green stuff for an extra protein boost. Now that’s a meal we worth celebrating.
Usually we think of soup as being warm and comforting, and perfect for a cold winter night. But summer produce has its place in the soup world, too! And there’s no better way to use the last of your farmer’s market goodies than in chilled soups. These meatless bowls of flavor and nutrients are the perfect pick-me-up during the week day, or great for a light lunch during a busy weekend. Make a batch on Sunday, eat for lunch on Meatless Monday, and savor the rest throughout the week. They’re one pot wonders you won’t want to miss out on! Here are some of our favorites:
We hope you have a souper Monday!
Happy Labor Day! An end-of-summer celebration means lots of time by the grill, and what better way to include your vegetarian guests than by grilling something so savory and delicious, no one will miss the meat? Here’s your life-saver: The Big, Beefy Mushroom Cheddar Melt. Although this dish has the word “beef” in its name, the only meatiness you’ll find is from the flavor-packed Portobello mushrooms.
For more meatless main’s, including these awesome Vegetarian Chickpea Burgers, click here.
Previous Meatless Monday Posts
Craving a sub on this Meatless Monday? Never fear, we’ve got the perfect compromise. Swap out your average meat-bread combo for a “meaty” vegetable like eggplant! Rachael Ray’s Grilled Eggplant and Mozzarella Sandwich 30-Minute Meal is one of our faves.
Explore 20 more of our go-to eggplant recipes to make tonight!
Get more yummy recipes:
The best part about this recipe is that you don’t really need a recipe. Just toss together however much (or little) of each ingredient you’d like and eat. To save time on the week days, prepare the farro ahead of time and keep it in the fridge until you’re ready to build the salad with whatever else you’ve got—like corn, avocado, asparagus, cheese, etc.
Get the recipe: Farro and Corn Salad
This week, instead of taco Tuesday make it a meatless taco night Monday!
Roasted poblano peppers and charred corn tortillas give this grown-up 30-minute meal its crazy-delicious smokey flavor. Save this recipe for nights when no kids are around though, because you’ll use a cup of beer to deglaze the pan. Find out how to easily roast peppers under the broiler here.
Sliced caramelized onions ad pickled jalapenos give these veggie tacos a sweet and spicy flavor profile. Make an extra large batch of caramelized onions and keep them on hand in the fridge to try out one of our six tasty suggestions.
Got a couple of extra potatoes around? Then whip them up into spicy veggie potato tacos! Although you can use any type of all-purpose, we love using low-calorie and high-fiber sweet potatoes.
Sometimes I approach a classic recipe with meat and think, “How I can make this vegetarian?” While other times the transformation just happens by chance, as was the case with this Veg(etarian) Wedge Salad.
Though I’m not sure where or when the original Wedge Salad was created, the combination of crunchy lettuce, tangy cheese, creamy dressing and bacon has always been a favorite of mine. So while looking in my fridge one night, I spotted a number of Wedge Salad ingredients and started to get excited, until–oh wait, oh no!–I didn’t have any bacon. In search of a quick substitute, I found that I had falafel and thus a (meat-free) salad plan was hatched. To go along with my newly-inspired Mediterranean take on the wedge salad, I whipped up a feta-buttermilk dressing in place of the standard blue cheese dressing and substituted grilled romaine for the typical iceburg lettuce (I don’t think romaine is typically Mediterranean, but I like the chargrilled romaine flavor, so I went with it).
Get the recipe: Veg Wedge Salad