Recipes for meatless mondays

Whether you’re trying to cut back on meat for the environment, your health, ethical reasons or because those PETA commercials finally got to you, there’s plenty of benefits to cutting back on the cow— but it can be difficult. Here’s a few recipes that make it easier to eat plant-based once or twice a week.

Taco night

Tacos and burritos are some of the easiest foods to make vegan. There’s a couple things you can add to your fiesta without being bummed about the lack of beef.

Ingredients

Soyrizo (find it at Trader Joe’s or other healthier grocery stores)

Vegetarian refried beans

Roasted green chiles, canned

White rice

Salsa

Tortillas

Lettuce, tomatoes, onion, olives, or any other toppings you’d like

Heat up the Soyrizo in a pan, making sure it hits the temperature designated on the package. Add a small can of chiles to the refried beans and heat. For the rice, make it according to the package, but take out ¼ cup of the water and add an extra ½ cup of salsa to the pot before boiling. Serve on corn or flour tortillas, and sprinkle on your favorite toppings.

Vegetable paninis

There’s nothing a vegetarian or vegan fears more than a soggy “grilled” vegetable wrap at a party. But that sandwich doesn’t have to be a disappointment.

Ingredients

Eggplant

Zucchini

3 tomatoes

Pickled onion

Olives

Spinach  

Bakery bread, like italian or a baguette

Cut the eggplant, zucchini and tomatoes, and place on a clean dish towel or paper towel. Dab off all the extra moisture. In a nonstick pan, put the vegetables in and wait until they blister, or begin to darken and get soft. While the vegetables are cooking, chop up the pickled onion and olives (use kalamata for a more tangy touch, black for a classic flavor or pickled green to be a bit sour) into small pieces. Mix the pieces in with the hummus so that they don’t fall off the sides. Put all of the ingredients including the spinach onto the bread, and put it back into the hot pan. Flip it over until it’s toasted, or use another hot pan to press it down.

Sushi bowls

I love sushi just as much as the next vegan— but sometimes it’s hard not to get sick of the same boring rolls over and over again. If you’re craving the flavors of sushi but want a bit more texture, this recipe is for you.

Ingredients

Tofu (one block)

Teriyaki or sweet chili sauce

Cooked white or brown rice (or quinoa)

Shredded carrots

Edamame

Avocado

Sesame seeds

Roasted seaweed

Start by taking a block of tofu and wrapping it in a clean dish towel or paper towel. Place the wrapped block on a plate, and put another (heavy) one on top of it.Let it sit for an hour. This allows for the tofu to release some of its moisture so that it can absorb other flavors. Cube the drained tofu, and toss it in teriyaki or sweet chili sauce. Put on a lined baking sheet (use a reusable silicone liner to be extra earth-friendly) and bake at 375 degrees for 30-45 minutes, or until they’re at the desired texture.

Fill a bowl with a serving of a grain of your choosing, and add all the toppings, subbing some out whenever you like. Add sesame seeds and some extra sauce over the top if desired.

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