Meatless Mondays have become more than just a trend lately. It’s become more of a movement that’s inspired many people to change the way they eat, consuming and incorporating more vegetables into their meal plans not just once a week but as often as possible. If you’re just starting out with leaving meat out of your Monday meals, it isn’t always easy to come up with a dish that’s as appetizing as that of a nicely cooked steak. Here are four meatless dishes that can get you by for an entire month of Meatless Mondays and hopefully inspire you to find more for the following months.
- Tofu Curry
Many people underestimate the power of a good firm tofu. It’s completely transformable and will absorb all the flavors you want it to. There’s nothing more flavorful in the world apart from curry, whether it’s a Japanese, Indian, or Caribbean recipe. To make the simplest tofu curry possible, you’ll need the following ingredients:
- 2 tbsp. of extra virgin olive oil, separated
- 2 cloves garlic, minced
- one small yellow onion, chopped
- 1 tsp of fresh ginger, grated
- 2 medium carrots, sliced in 1-inch rounds
- 2 small potatoes, diced
- a handful of green beans, sliced
- 4 tbsp. of curry seasoning, separated
- 1 15oz can of coconut milk
- 1 pack of firm tofu, patted dry and cut in 2-inch squares
- Salt and pepper to taste
In a medium bowl, mix 1 tbsp. of curry seasoning in with the cut tofu. Set aside for at least 30 minutes. In a large saucepan, heat 1 tbsp. of olive oil on medium-high heat. Fry the tofu until brown on all sides. Remove then set aside. Add 1 tbsp. of olive oil into the same pan and sauté the onions. Cook until tender. Add the garlic and ginger and sauté until fragrant. Add the vegetables and 1 tbsp. of the curry seasoning, and cook until the vegetables are tender but not wilted. Mix in the tofu before adding the coconut milk. Add the rest of the curry seasoning. Bring to boil then simmer on low heat for 10 minutes. Serve on top of white rice.
- Zucchini Spaghetti
Spaghetti squash may be all the craze, but there’s another vegetable that’s just as good as the real deal. Zucchini as spaghetti is delicious, but in order to turn it into a pasta look-alike, you’ll need to get a good spiralizer to make strands out of the zucchini. Lightly steam your zucchini strands before mixing it in with your any sauce you’d like. You can eat your zucchini spaghetti with a simple pasta sauce, or you can get creative with flavors. Lemon, butter, and capers mixed together as a sauce is another good option.
- Vegetable Sushi
The great thing about sushi is you can put in all your favorite ingredients into one roll. The usual vegetable roll ingredients may include carrots, cucumber, and avocado rolled under some rice and nori. However, add as many vegetables as you’d like! Here’s an easy and mouth-watering recipe for asparagus sushi.
- Sushi rice
- Strips of nori
- Asparagus spears, trimmed and lightly steamed
- Avocado, thinly sliced
- Shiitake mushrooms, thinly sliced
- Salt for seasoning
- Sesame seeds
Lay your bamboo rolling mat and clear wrap on a flat surface. Lay the nori, then add a layer of sushi rice on top. Sprinkle a little bit of salt before starting to layer your vegetables. First, place a layer of mushrooms down before adding the asparagus and the avocado last. Roll your sushi out as desired and sprinkle with sesame seeds after slicing.
- Vegetarian Chili
Even chili can be meatless. With all the filling and nutritious ingredients in this chili, you’ll forget that you ever wanted meat in it. It’s hearty and warm and as flavorful as all the other chili you’ve had in the past. All it takes is a quick mix of all these ingredients together, and then let it simmer for an hour. Serve with warm corn bread for an added treat.
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 bay leaves
- 1 tsp ground cumin
- 2 tbsp. dried oregano
- 1 tbsp. salt
- 3 cloves garlic, chopped
- 2 stalks, celery, chopped
- 2 jalapeño peppers, chopped (optional)
- 2 4oz cans chopped green chili peppers, drained
- 2 12 oz pkgs vegetarian burger crumbles
- 3 28oz cans whole peeled tomatoes, crushed
- ¼ cup chili powder
- 1 tbsp. ground black pepper
- 1 15oz can kidney beans, drained
- 1 15oz can garbanzo beans, drained
- 1 15oz can black beans
- 1 15oz can whole kernel corn
Heat the olive oil in a large pot over medium heat. Cook the onions and season with bay leaves, cumin, oregano, and salt. When tender, mix in celery, green peppers, jalapeño, garlic, and green chili peppers. Mix in vegetarian burger crumbles after a few minutes. Reduce the heat to low and let simmer for 5 minutes. Mix the tomatoes, chili powder, and black pepper into the pot. Add all the beans and bring heat up to boil. Reduce heat again to low and simmer for another 45 minutes. Add in the corn and cook for 5 minutes before serving.