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11 Dinner Recipes for Meatless Monday

11 Dinner Recipes for Meatless Monday | Cartageous.com/Blog

Not only does taking a day off meat save millions of animals and tons of water and dramatically reduce global warming, pollution and your ecological footprint, some also say your body can change on a vegetarian diet. Changes like lifted moods, better sleep and more energy sound pretty good to us.

Need a little help on how you can get in on the Meatless Monday trend? Check out these delicious vegetarian and vegan dinner recipes we rounded up on Instagram.

1. Loaded Enchilada Casserole

The spicier, the better if you ask us. Get the recipe.

2. Vegan Peanut Curry with Sweet Potato

Like what you see? Find this recipe and so many more super tasty plant-based recipes on Lazy Cat Kitchen.

3. Nachos

Details for this delicious dish are in the caption below!

 

View this post on Instagram

 

These are NACHO average nachos 🤤 For #MeatlessMonday, these plant-based, vegan nachos will do the trick 😍 I used @beanfieldssnacks pico de gallo chips for the base (my favvvvvv) and went a littleeee crazy with toppings: crunchy baked kale + @traderjoes cashew fiesta dip (melted with homemade almond milk for a “cheese” sauce) + black beans + steamed cauliflower + fresh parsley + lime juice 💃 Happy Monday, friends! 💥 Let’s make it a great week 🙌🏼 Who’s watching the Bachelor finale tonight? 🌹These would make the perfect watch-party platter 😋 • • • dEATS: for the kale, wash then pat dry, then massage with EVOO + salt, pepper and a little garlic powder, then bake at 200 for 25 minutes, till crispy. For the sauce: In a small sauce pan, I melted about 1/3 cup @traderjoes vegan cashew fiesta dip with a few tbsp of homemade @elliesbest unsweetened almond milk (code: shortstack) on low until perfect for a “cheesy” drizzle. Topped with warmed black beans, steamed cauli, lime juice and fresh parsley. #healthbyshortstack

A post shared by Paige ✨ (@healthbyshortstack) on

4. Green Pea & Avocado Oil-Free Pesto Pasta

Apparently it is easy being green. Get the recipe below.

 

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This Green Pea & Avocado Oil-free Pesto Pasta 📷 by @cookingforpeanuts looks amazing! Its topped with almond ricotta and dulse sprinkles! 🚨🚨Recipe: blend on high: 1 minced garlic clove, 1 very ripe avocado, 2 tbsp fresh lemon juice, 1/4 cup pinenuts, handful basil leaves, 1 cup defrosted green peas, 1/3 cup vegan parmesan (or 3 tbsp nutritional yeast), 1/4 cup+2 tbsp water. Salt/black pepper to taste Tag A Friend Who Would Love This! 💚 #plantpower #plantpowered #plantbased #plantbaseddiet #vegan #veganfood #whatveganseat #veganinnj #njvegan #njvegfest #vegano #veganfoodie #veganism #jackfruit #veganfoodporn #vegansofig #plantbasednoms #mudnotblood #plantbasedfoods #meatlessmonday #veganforlife #vegannj #vegansoforlando #orlandovegan

A post shared by CasaVeganova (@casaveganova) on

5. Broccoli Cauliflower Soup

A comfort classic. Get the recipe.

6. Stuffed Vegan Taters

Smoked paprika and vegan cheese? Yes, please. Details are below!

 

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A little midday plant based meal inspiration 🌱! These baked potatoes are quick, easy, inexpensive, and perfect for #MeatlessMonday. I literally made these on a whim when the dinner I planned required more effort than I was willing to give. Pick up the ingredients during your lunch break and make these tonight. Trust me, you’ll love them! ____________________ Preheat your oven to 425 degrees. Place 6 cleaned, medium* sized potatoes in an oven safe dish. Bake for 25 minutes, turn the potatoes, poke holes, with a fork, add a bit of vegan butter, and pink salt, place back in the oven for an additional 25-30 mins. Remove from oven, allow to cool for about 5 minutes, then slice down the middle, being sure not to cut to the ends of the potato. Add a bit of butter to the slit and gently mash/fluff the insides of the potato while keeping the skin intact *⚠️ Careful, potato will be hot 🌡️*. Next, add a bit of vegan cheese (I used Daiya Cheddar Slices, 1/2 slice per potato) cover and place back in the oven for 5 mins. Add some crispy red peppers, crispy onions, or crispy jalapenos (We used all 3, because we had them on hand, but one is perfect. My favorite of the three we’re the crispy red bell peppers). Lastly, top with mashed avocado that’s been seasoned with salt, pepper, garlic powder, onion powder, and smoked paprika. Dig in 😋! *Feel free to use larger potatoes, increase cooking time by 10 minutes, or until done. ________________________ *Complete the Meal* Pick up some frozen broccoli, or make a colorful salad at the salad bar to accompany these flavor packed potatoes. *Tip* No ripened avocados at the grocery store? Pick up some prepared guacamole, or your favorite prepared hummus. ___________________________ Be sure to check out my hashtag #PoeticallyEmpoweredRecipes for delicious, plant based recipes & plant based meal inspiration . Use the hashtag #PoeticallyEmpoweredCooking if you recreate any of the delicious recipes shared. I’d love to see your creations. 💚 _______________________ Spread the vegan love 🌱💚! Feel free to tag, share, repost, or include in your Instastory 🤗.

A post shared by Sandi Baumgartner (@poetically_empowered) on

7. Vegan Lentil-Walnut Bolognese

Never met a pasta we didn’t like. Get the recipe.

8. Butternut Squash Mac & Cheese

A vegan twist on a classic favorite. Get the recipe.

9. Buffalo Cauliflower Tacos

Perfect for Meatless Monday and Taco Tuesday. Get the recipe.

10. Simple Vegan Chickpea Curry

A little sweet potato goes a long way. Recipe in the caption below!

 

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#MeatlessMonday meal idea! This simple vegan chickpea curry is just what dinner called for! Delicious, healthy, and ready in 20 minutes🍈 Simple Vegan Chickpea Curry 1 19 oz. can chickpeas 1 large sweet potato (chopped) 3 cloves garlic 1 white onion 1 14 oz. canned coconut milk; light 1–2 teaspoon cracked black pepper 1 teaspoon coconut sugar 1 teaspoon cumin 1 teaspoon paprika 1 tablespoon curry powder Topping: cilantro, squeeze of lime Optional: extra veggies (broccoli, red peppers, etc.) Add your preferred vegetables to a large skillet Add a little bit of water or olive oil and cook on medium-high for 2–3 minutes (or longer) depending on your vegetables Add the coconut milk and simmer for another few minutes Add the rest of the ingredients and cook for approximately 7–8 minutes until the vegetables become al dente or cooked to your desired liking. Serve over rice, quinoa, or noodles and top with fresh cilantro and a squeeze of lime Click the link in our profile to get the full recipe: https://sunwarrior.com/blogs/health-hub/simple-vegan-chickpea-curry @timmccomsey

A post shared by Sunwarrior (@sunwarriortribe) on

11. Red Curry and Roasted Vegetables

A super delicious recipe from one of our favorite food bloggers—Minimalist Baker.

 

Still hungry? Check out our healthy recipe board on Pinterest!

Photo by Lefteris kallergis on Unsplash

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