Vegetarian and vegan recipes can get you on track to meet those health goals with a new Meatless Monday routine! Whether you’ve made vegetarianism or veganism a permanent fixture in your life or are just looking to limit your meat intake, incorporating plant-based meals into your daily life doesn’t have to be monotonous. The vast variety of vegetables, each with a distinct flavor and texture, means there’s plenty to explore. Try blending up a kale soup on a cold winter day or roasting fresh squash for a Taco Tuesday or any other night! We’ve picked a few of our favorites to…lead you down the garden path. Sorry: we couldn’t resist.
10 Vegetarian and Vegan Recipes for Meatless Monday
Tempeh and Bok Choy Stir Fry
This tasty vegan dish is full of minerals and nutrients. Sea vegetables are nutrient-dense, replenishing, and detoxifying. Bok choy, a Chinese cabbage, is high in fiber and helps in flushing and rejuvenating our digestive system. A quick stir-fry makes it easily delicious and healthy.
Creamy Kale Soup with Halloumi
After a long day at work, nothing relaxes and takes the chill off like a warm bowl of Creamy Kale Soup. The recipe calls for Lacinato kale, which has a sweeter, more delicate flavor that standard kale. It’s also easier to prepare and cook.
Roasted Squash Tacos with Sriracha Mayonnaise
These vegetarian squash tacos are bursting with abundant flavor and packed with all the goodness your body craves. But, here’s the secret to taking these beauties to a whole new level of indulgence: Crumbled feta or goat cheese delicately sprinkled on top with roasted pumpkin seeds, adding a touch of creaminess and a delightful crunch, respectively.
Twice-Baked Butternut Squash with Brie
Our Twice-Baked Butternut Squash is a tasty encounter between the vegetal sweetness of the squash and the complex creaminess of Brie cheese. These two fresh ingredients steal the show, supported by cinnamon and brown sugar, which add a little extra flavor to this sweet and savory treat.
Roasted Radishes and Farro with Mint Lime Vinaigrette
The ancient grain, farro, is complex in flavor and rich in nutrients. Its nuttiness is a great addition to soups or fresh salads. Add some roasted radishes and a homemade Mint Lime Vinaigrette for the perfect grab-and-go lunch for the office.
Cauliflower Steaks with Curry Leaf Oil and Red Wine Cherry Sauce
Cauliflower is a great substitute for meat, often seen incorporated into tacos and stir-frys. Let this staple vegetable shine in your next family meal with our Cauliflower Steaks. The filets are cooked in rich Curry Leaf Oil along with a sweet but acidic Red Wine Cherry Sauce. You’ll want them at every meal!
Dill Pickle Potato Salad
In case you need a refreshing lunch or side dish, this Dill Pickle Potato Salad takes the essential side to the most delicious boundaries. By incorporating fresh dill and pickles into your usual potato salad it creates a tangy, creamy salad that’s even better when served warm. Plus, we promise this recipe will amaze the pickle-lovers in your life with its simplicity.
Braised Cabbage and Beans
In our Braised Cabbage and Beans recipe you get a hearty dose of both of these superfoods along with tasty vegetable stock, spicy peppers, and a bit of lemon juice for that tangy zing. It’s a dish that’s simple to prepare and warms the soul during the cold days of winter.
Roasted Sweet Potato Burrito Bowl
What is it about cumin and lime that piques the taste buds into bliss? These flavors, along with chili, onion, garlic, queso fresco, and cilantro elevate the simple sweetness of brown rice and roasted sweet potato into a delicious bowl. And a healthy one, too!
Best Tropical Smoothie Bowl
Meatless Mondays don’t have to just be a dinner tradition. Say hello to your new morning best friend! This bright and fresh Tropical Smoothie Bowl is full of good-for-you ingredients that also happen to taste fantastic. We opt for a dragon fruit and berry base but feel free to shake up this recipe to meet your own needs. Just don’t forget the indulgent topping of fruits, nuts, grains, and oats!
Story by Kylie Thomas
Subscribe to TABLE Magazine’s print edition.
