5 Meatless Weeknight Dinners for National Vegetarian Month
Monday: Rach's Vegetarian Meatballs with Red Sauce
Hazelnuts, cauliflower, and bread crumbs come together to make these herby meatless meatballs that you'll devour immediately—especially when paired with the homemade fire-roasted tomato sauce.
Recipe: Try Rach's Vegetarian Meatballs with Red Sauce
Tuesday: Black Bean, Papaya & Goat Cheese Tacos
Zesty black beans with juicy papaya and crumbled goat cheese, enveloped in a toasty, grilled corn tortilla? Pure vegetarian perfection.
Recipe: Try our Black Bean, Papaya & Goat Cheese Tacos
Wednesday: Rach's Ratatouille with Oven-Poached Eggs
This recipe requires a lot of slicing and dicing, but the prep will be 100% worth it. With the addition of the extra easy oven-poached eggs, it's 100% filling, too.
Recipe: Try Rach's Ratatouille with Oven-Poached Eggs
Thursday: Crispy Gnocchi with Mushrooms & Arugula
Leftover gnocchi gets a makeover when it's pan-seared and tossed like a salad. But really, it's still just delicious carb-loaded pasta.
Recipe: Try our Crispy Gnocchi with Mushrooms & Arugula
Friday: The Best-Ever Veggie Burger
This burger is a meatless miracle! It's chock-full of walnuts, lentils, farro, and mashed sweet potato—but the real magic is in the toppings.
Recipe: Try our Best-Ever Veggie Burger
Shopping List
For the vegetarian meatballs with red sauce:
- 3/4 cup skinned hazelnuts or sliced almonds
- 4 cups (two 12-oz. bags) mixed frozen riced broccoli and cauliflower or 4 cups leftover cooked broccoli and/or cauliflower
- Salt and pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 1/2 to 2/3 cup plain dry breadcrumbs
- 1 large egg
- 3 large cloves garlic
- 1 tbsp. fresh thyme or 1 tsp. (1/3 palmful) dried thyme
- 2 tsp. fresh lemon zest or 1/2 tsp. dried lemon zest
- 1 tsp. (1/3 palmful) ground cumin
- 1 tsp. (1/3 palmful) crushed red pepper
- Cooking spray for spraying, or olive or canola oil for brushing
- 2 tbsp. olive oil
- 1 small onion
- Pinch of ground cinnamon
- 1 can (about 14 oz.) crushed or diced fire-roasted tomatoes
- 1 can (8 oz.) tomato sauce
- Hot sauce (such as Sriracha or Chipotle Tabasco)
For the black bean, papaya & goat cheese tacos:
- 2 cups papaya
- 1/3 cup red onion
- 3 tbsp. fresh cilantro
- 1 tbsp. fresh lime juice
- 12 (6-inch) corn or flour tortillas
- 3 cups shredded red cabbage
- 3 cups Tex-Mex black beans
- 4 oz. soft goat cheese
For the ratatouille with oven-poached eggs:
- 1 firm medium eggplant
- Salt and pepper
- 2 medium zucchini
- About 1/4 cup olive oil
- 2 sweet red Italian frying peppers, red field peppers (large rectangular sweet peppers), or red bell peppers
- 1 package (1 qt.) Capri or cocktail tomatoes
- 1 large onion
- 1/4 cup mixed fresh herbs (such as rosemary, thyme, tarragon, and parsley)
- 4 cloves garlic
- 1 fresh red finger chile pepper or 1 tsp. crushed red pepper
- 8 large Araucana eggs or other organic eggs
- Crusty baguette
For the crispy gnocchi with mushrooms & arugula:
- 1 tbsp. olive oil, plus more for drizzling
- 12 oz. sliced mixed mushrooms
- 2 shallots
- 2 tsp. each fresh rosemary and sage
- 3 tbsp. butter
- 16 oz. refrigerated gnocchi
- 1 1/2 cups baby arugula
- Shredded Parmesan
For the best-ever veggie burger:
- 4 scallions
- 1/2 cup walnuts
- 1/4 cup old-fashioned oats
- 2 cups cooked lentils (from one 17.6-oz. package or from two 15-oz. cans)
- 1 cup farro
- 1/2 cup mashed roasted sweet potato (about 1 medium potato)
- Butter
- 6 sesame-seed hamburger buns
- 2 tbsp. canola oil
- 12 slices Muenster cheese
- 1 1/2 cups iceberg lettuce
- Smoky Scallion Mayo
- Zucchini Pickles
- Oven-Roasted Tomatoes
- Balsamic Onion Relish