Easy meatless meals are in–especially the ones that are just as hearty as chicken or beef dishes! Your no-meat week starts now.

Advertisement

Monday: Butternut Squash & Black Bean Chili

butternut squash black bean chili
Credit: Photography by Greg Dupree

With plenty of veggies (like squash, scallions, and peppers) to go around, this dish is a flavor powerhouse. It'll have you wondering why you never made chili this way before!

Tuesday: Roasted Poblano Enchiladas

roasted poblano enchiladas
Credit: Photography by Greg Dupree

Poblano peppers are a mild-yet-tasty Tex-Mex favorite. Stuff 'em in some warm tortillas to create your new vegetarian go-to.

Wednesday: Drunken Tuscan Spaghetti with Golden Beets, Brown Butter & Hazelnuts

Drunken Tuscan Spaghetti with Golden Beets, Brown Butter & Hazelnuts
Credit: Photography by Joseph De Leo

This super-creamy pasta gets an earthy upgrade from sage, nuts, and bright golden beets. Toss in some Italian white or orange wine to really make it something special.

Thursday: Grilled Eggplant "Steaks" with Herby Yogurt

Grilled Eggplant “Steaks” with Herby Yogurt
Credit: Photography by Christopher Testani

Sure, grilled eggplant is a yummy alternative to steak, but your favorite thing about this dish won't be the eggplant–it'll be the tangy, minty yogurt sauce that goes on top!

Friday: Pearl Couscous Risotto with Arugula

pearl couscous risotto with arugula

Craving something warm and cheesy to wrap up the week? This easy couscous dish combines veggies like arugula and radicchio with comfort-food staples like butter, parmesan, and nutmeg. Dig in!

Shopping List

For the butternut squash & black bean chili:

  • 2 tbsp. avocado or olive oil
  • 6 scallions
  • 1 red bell pepper
  • 3 cloves garlic
  • 1/2 small butternut squash
  • 2 cups vegetable stock
  • 1 can (about 15 oz.) black beans
  • 1 can (about 14.5 oz.) diced fire-roasted tomatoes
  • 1/3 cup bulgur
  • 2 tbsp. chili powder
  • 1 tbsp. finely chopped chipotle pepper in adobo sauce
  • Sour cream

For the roasted poblano enchiladas:

  • 4 poblano chiles
  • 1 cup coarsely chopped red onion
  • 4 cloves garlic
  • 1 tbsp. olive oil
  • 1 cup fresh cilantro leaves
  • 1 cup vegetable stock
  • 3/4 cup heavy cream
  • 1 can (about 15 oz.) pinto beans
  • 1 cup cooked brown rice
  • 2 tsp. ground cumin
  • 1 1/2 cups shredded Mexican cheese blend
  • 8 corn tortillas
  • 1 lime

For the drunken Tuscan spaghetti with golden beets, brown butter & hazelnuts:

  • 1/2 cup blanched hazelnuts
  • 2 large or 3 medium golden beets
  • 2 tbsp. olive oil
  • Salt and pepper
  • 1 large shallot
  • 2 large cloves garlic
  • 1 scant tsp. acacia or other mild honey
  • 12 oz. spaghetti
  • 4 tbsp. butter
  • 12 large sage leaves
  • 1 bottle Italian medium-bodied white or orange wine
  • About 3/4 cup freshly grated Parmigiano-Reggiano

For the grilled eggplant "steaks" with herby yogurt:

  • 1 cup crumbled feta
  • 1 scallion
  • 1/4 cup each chopped fresh mint and dill
  • 6 tbsp. olive oil
  • 1 large eggplant (about 20 oz.)
  • 2 tsp. ground cumin
  • chopped toasted walnuts

For the pearl couscous risotto with arugula:

  • 2 1/4 cups chicken stock
  • 1 cup pearl couscous
  • 2 tablespoons butter
  • 2 cloves garlic
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 ounces baby arugula
  • 1/2 cup grated Parmesan
  • 1/2 cup thinly sliced radicchio