The Best Vegetarian Dinner Recipes for Meatless Mondays

Posted on by Morgan

Embracing Meatless Mondays is a fantastic way to incorporate more plant-based meals into your diet. These vegetarian dinner recipes are delicious, satisfying, and perfect for a meat-free evening. Here are some top picks:

1. Chickpea and Spinach Curry

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups fresh spinach
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Sauté onions until soft.
  2. Add garlic and ginger, and cook for 1 minute.
  3. Stir in curry powder and cumin, and cook for another minute.
  4. Add chickpeas, diced tomatoes, and coconut milk. Simmer for 10 minutes.
  5. Stir in spinach until wilted. Season with salt and pepper.

2. Vegetable Stir-Fry with Tofu

Ingredients:

  • 1 block firm tofu, drained and cubed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 carrot, sliced
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp hoisin sauce
  • Cooked rice or noodles, for serving

Instructions:

  1. Toss tofu cubes with soy sauce. Heat sesame oil in a pan and cook tofu until golden and crispy. Remove and set aside.
  2. In the same pan, sauté garlic and ginger for 1 minute.
  3. Add broccoli, bell pepper, carrot, and snap peas. Stir-fry until vegetables are tender-crisp.
  4. Return tofu to the pan, add hoisin sauce, and toss to coat. Serve over rice or noodles.

3. Stuffed Bell Peppers

Ingredients:

  • 4 bell peppers, tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (optional)
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
  3. Stuff each bell pepper with the mixture and place them in a baking dish.
  4. Top with shredded cheese if desired. Bake for 30-35 minutes.

4. Lentil Bolognese

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dried lentils (red or green)
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • Cooked pasta, for serving

Instructions:

  1. Heat olive oil in a pot over medium heat. Sauté onions, carrots, and celery until soft.
  2. Add garlic and cook for 1 minute.
  3. Stir in lentils, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
  4. Simmer for 25-30 minutes until lentils are tender. Serve over pasta.

5. Sweet Potato and Black Bean Tacos

Ingredients:

  • 2 large sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • Corn or flour tortillas
  • Your favorite taco toppings (e.g., avocado, salsa, cilantro)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato cubes with olive oil, cumin, paprika, chili powder, salt, and pepper.
  3. Roast on a baking sheet for 25-30 minutes until tender.
  4. Warm tortillas and fill with roasted sweet potatoes, black beans, and your favorite toppings.

6. Cauliflower Fried Rice

Ingredients:

  • 1 head cauliflower, grated into rice-sized pieces
  • 2 tbsp sesame oil
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 2 cloves garlic, minced
  • 2 eggs, beaten (optional)
  • 2 tbsp soy sauce
  • 2 green onions, sliced

Instructions:

  1. Heat sesame oil in a large skillet or wok. Sauté garlic and mixed vegetables until tender.
  2. Add cauliflower rice and cook for 5-7 minutes.
  3. If using, push vegetables to the side of the pan and scramble eggs in the empty space. Mix into the cauliflower rice.
  4. Stir in soy sauce and green onions. Serve hot.

7. Spinach and Ricotta Stuffed Shells

Ingredients:

  • 20 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup fresh spinach, chopped
  • 1 egg
  • 2 cups marinara sauce

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells according to package instructions. Drain and let cool.
  3. In a bowl, mix ricotta cheese, mozzarella, spinach, and egg.
  4. Stuff each shell with the cheese mixture and place in a baking dish.
  5. Cover with marinara sauce and bake for 25-30 minutes.

8. Mediterranean Chickpea Salad

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup feta cheese (optional)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese if using.
  2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  3. Pour dressing over salad and toss to combine.

9. Butternut Squash and Kale Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled and diced
  • 4 cups vegetable broth
  • 1 bunch kale, stems removed and chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened.
  2. Add butternut squash, vegetable broth, cumin, and coriander. Bring to a boil.
  3. Reduce heat and simmer for 20 minutes until squash is tender.
  4. Stir in kale and cook until wilted. Use an immersion blender to puree soup if desired.

10. Zucchini Noodles with Pesto

Ingredients:

  • 4 medium zucchinis, spiralized
  • 1 cup basil pesto (store-bought or homemade)
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add zucchini noodles and cook for 3-4 minutes until tender.
  2. Toss with pesto sauce and cook for an additional minute.
  3. Top with Parmesan cheese if desired and serve.

These vegetarian recipes are not only delicious but also quick to prepare, making them perfect for busy Meatless Mondays. Enjoy these wholesome meals that are sure to satisfy and delight!