3 Easy and Delicious Plant-Based Recipes for Meatless Mondays
As more people embrace a plant-based diet, it's no surprise that "Meatless Mondays" have become increasingly popular. Not only does it promote a healthier lifestyle, but it's also an eco-friendly choice that helps to reduce our carbon footprint. However, many people may find it daunting to come up with exciting and flavorful plant-based meals. Fear not! Here are three easy and delicious plant-based recipes that are perfect for Meatless Mondays.
1. Vegan Spaghetti Carbonara
Who doesn't love a creamy pasta dish? This vegan version of spaghetti carbonara is made with a creamy sauce that's packed with flavor.
Ingredients:
1 lb spaghetti
1/2 cup raw cashews, soaked overnight
2 tbsp nutritional yeast
1/2 lemon, juiced
2 cloves garlic, minced
1/2 onion, diced
1 cup sliced mushrooms
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook spaghetti according to package instructions.
In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic, and 1/2 cup of water. Blend until smooth.
In a skillet over medium heat, sauté onions until they're translucent. Add in the sliced mushrooms and sauté until they're tender.
Once the spaghetti is cooked, drain it and add it to the skillet with the mushrooms and onions. Pour the cashew sauce over the top and mix everything together. Add salt and pepper to taste.
Serve hot with fresh parsley for garnish.
2. Chickpea and Spinach Curry
Curries are always a crowd-pleaser, and this chickpea and spinach curry is no exception. It's packed with protein, fiber, and plenty of spice.
Ingredients:
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tbsp grated ginger
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1/4 tsp cayenne pepper
1 can chickpeas, drained and rinsed
1 can diced tomatoes
2 cups fresh spinach
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
In a large pot or Dutch oven, heat olive oil over medium heat. Add in the diced onion, garlic, and ginger and sauté until the onion is translucent.
Add in the cumin, turmeric, paprika, and cayenne pepper and stir to combine.
Add in the chickpeas and diced tomatoes, along with 1/2 cup of water. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
Add in the spinach and let it cook for another 5 minutes, until it's wilted.
Serve hot with fresh cilantro for garnish.
3. Vegan Stuffed Peppers
Next up, we have a recipe that is perfect for those who love Mexican food but want to try a plant-based version. Our Vegan Stuffed Peppers are loaded with flavorful spices, protein-packed quinoa, and a tangy tomato sauce. The best part? They're ready in under an hour!
Ingredients:
4 bell peppers, halved and seeded
1 cup cooked quinoa
1 can black beans, drained and rinsed
1 cup corn kernels
1/2 red onion, diced
1/2 cup diced tomatoes
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper, to taste
1/2 cup vegan shredded cheese (optional)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Instructions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, red onion, diced tomatoes, chili powder, smoked paprika, ground cumin, salt, and pepper. Mix until everything is evenly distributed.
Stuff each pepper half with the quinoa mixture, making sure to pack it in tightly.
Place the stuffed peppers in a baking dish and cover with foil.
Bake for 35-40 minutes or until the peppers are tender.
Remove the foil and sprinkle vegan cheese on top of each pepper.
Return the peppers to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
Serve the peppers with chopped cilantro and lime wedges.
These Vegan Stuffed Peppers are a great way to add some excitement to your Meatless Mondays! They're filling, flavorful, and easy to make. Plus, they're a great option for meal prep. Simply make a big batch on Sunday and enjoy them throughout the week. We hope you give this recipe a try and let us know what you think!