meatless monday

Looking for a delicious meatless meal? Zucchini “Meatballs” from Delish.com are the best!

Zucchini "Meatballs"

zucchini

Kosher salt,

garlic,

c. basil

Egg, lightly beaten

c. panko breadcrumbs

c. Parmesan, divided

black pepper

olive oil

marinara sauce

Super easy and delicious. As a meat eater I enjoyed them a lot!

These zucchini meatballs are delicious......they came out great.......

Make smaller balls for more even cooking. I made them too big and the outside was crispy while the inside was still gooey. I gad to smash them to evenly cook. Still delicious.

These are easy to make and delicious! Just make sure you squeeze out as much liquid as possible or they will be to moist and fall apart easily.

These are awesome!  Most veggie meatballs fall apart but these didn’t.  A big hit in our mostly vegetarian household.

I guess I didn't squeeze mine enough, it was a slimy mess on the inside. Squeezing the zucchini is the most important part apparently yet the most vague in the video

What else would one serve with the balls?

https://streaming.hearstdigitalstudios.com/delish/577d1c12d55930236c5dc034/mp4/Zucchini_Meatballs_V4_1467816997_4000_hd_v3.mp4

Going meatless is easy when these Zucchini "Meatballs" are on the menu - they're amazeballs!

Brothy Beans with Garlic Toast ~ yes beans and toast can be dinner, and a darned delicious one, at that, this is a healthy Mediterranean inspired meal!

Brothy Beans with Garlic Toast

beans

chicken stock

ginger

chili pepper

shallot, sliced in half lengthwise

bay leaves

thyme sprigs, tied

rosemary

saffron

Parmesan cheese rind

fresh chopped rosemary and thyme leaves

Parmesan,

sea salt

garlic cloves,

First soak or quick soak your dried beans ~ to quick soak, rinse your beans and add them to a pot.  Add cold water to cover the beans with several inches of water and bring to a boil.  Turn off the heat, cover the pot, and let sit for an hour.  For regular soaking method, let your beans soak in cold water over night. Whichever method you choose, drain the soaked beans and return them to the pot.

Add the chicken stock and aromatics (garlic through Parm rind.)  Bring to a boil, then turn down the heat to low and simmer, covered, for about 40 minutes, or just until the beans are tender.

While the beans are cooking fry the bread ~ liberally coat the bottom of a saute pan with olive oil and fry the bread on both sides until golden.  Rub the tops of the bread with the cut sides of the garlic, and season with sea salt.  Set aside.

Remove the aromatics from the bean pan.  Ladle some of the hot broth into the beaten egg to temper it, while whisking constantly.  After adding 2 or 3 ladles of the hot broth, pour the whole thing back into the beans and stir to combine.  Add the fresh herbs.

Put a slice or two of bread in the bottom of your bowl and top with the beans and broth.  Add grated Parm if you like.

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I&#x27;m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it&#x27;s own!Ingredients

Spicy Peanut Tofu Stir Fry

block extra firm tofu

cornstarch

salt

oil (vegetable, canola, coconut)

½ cup sliced shiitake mushrooms (button or baby bellas work too)

white onions, large dice

EACH: minced garlic AND grated ginger

soy sauce (use GF tamari to make this gluten-free)

chili oil

sesame oil

peanut butter

lime juice

brown sugar

bok choy, crushed peanuts, red pepper flakes, and lime wedges

TOFU: Place a folded tea towel in the...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: While the tofu is drying, prepare the...

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY: In a large non-stick skillet over...

STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: Serve warm with rice, quinoa, or on...

SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

Whether you need a quick and easy meal on a weekend or a make-ahead meal for the work week, you can whip together this curry in no time at all! Just serve over a fluffy bed of jasmine rice with fresh cilantro sprinkled on top and you have a warm, creamy curry dinner that the whole family will love!

Thai Jackfruit Curry

eggplant

red bell pepper, chopped

tbsp green curry paste

tbsp turmeric

tbsp cane sugar

full-fat coconut milk

jasmine rice

cilantro (for topping)

Preheat the oven to 400° F (205° C). Poke a few holes in the eggplant with a knife or fork and place in an oven-safe dish. Roast in oven for 20 minutes or until the eggplant is tender when stabbed with a fork.

Remove eggplant and allow to cool. Once cool enough to handle, peel the skin off the eggplant and discard. Cut the eggplant into bite-size pieces.

Sauté the red bell pepper until tender. Add the eggplant and jackfruit into the skillet with the red bell pepper.

Mix in the green curry paste, salt, sugar, and ground turmeric. Once incorporated, add the coconut milk 1/2 cup at a time, stirring constantly. Simmer for 10 minutes, allowing the flavors to come together.

Taste and adjust the seasonings as needed. Serve over a bed of jasmine rice.

Fresh, healthy, and delicious Caprese Stuffed Air Fried Avocados need to be on your dinner plate tonight. Crispy avocados are stuffed to the brim with juicy cherry tomatoes, basil and baby mozzarella with a drizzle of balsamic glaze on top. This easy vegetarian dinner is truly irresistible!

Caprese Stuffed Air Fried Avocados

**avocados peeled, seeded and halved

panko bread crumbs

salt and pepper,

avocado oil spray (or olive oil spray) *optional

grape or cherry tomatoes, halved

oz baby mozzarella balls

basil,

balsamic glaze,

https://mediavine-res.cloudinary.com/video/upload/lltlwj9zhjiubpwesmr2.mp4

Caprese Stuffed Air Fryer Fried Avocado

These vegetarian meatballs will satisfy vegetarians and meat eaters alike! 259 calories and 5 Weight Watchers Freestyle SmartPoints

Cannellini Bean Vegetarian “Meatballs” with Tomato Sauce

red bell pepper (2 halves, roughly chopped)

onion

garlic (minced)

Italian parsley

oregano

breadcrumbs (see note)

marinara sauce (your favorite kind)

Parmesan cheese

spaghetti

Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.

In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.

Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.

Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.

In a large saucepan, heat you favorite marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.

Serve over spaghetti and top with grated Parmesan cheese.

This Everything Bagel Vegan Mac and Cheese is the best easy family dinner recipe for inspiring more Meatless Mondays in your family.

Baked Vegan Mac and Cheese with Everything Bagel Crust

tbsp extra virgin olive oil

onions (thinly sliced)

cashews (soaked)

salt vegetable broth

lemon juice

yeast

turmeric

375 g box of whole grain penne pasta (use gluten free if needed)

vegan cheese shreds

tsp poppyseeds

tsp sesame seeds

tsp garlic flakes

tsp onion flakes

tsp kosher salt

panko breadcrumbs

vegan butter (melted)

Preheat oven to 400 F.

To a large nonstick skillet, heat the olive oil over medium low heat. Add the onion and garlic and cook until fragrant and caramelized, about 45-60 minutes.

Meanwhile, to a high speed blender, puree the cashews, broth, lemon juice, salt, nutritional yeast and turmeric until very smooth.

Meanwhile, cook the whole grain pasta for 2 minutes less than the recommending cooking time on the package.

Add the pasta and sauce to the skillet with the caramelized onions and toss to coat.

In a bowl, mix together the poppyseed, sesame seeds, garlic flakes, onion flakes and kosher salt.

In another bowl, mix the vegan butter and panko.

To a 9 inch square or round oven-safe dish, layer half of the pasta and top with 1 cup of the vegan shreds. Add the remaining pasta.

Top with the remaining 1 cup of vegan cheese shreds, the panko breadcrumbs and the everything bagel spice. Bake for 10-15 minutes on the top shelf until browned. Serve immediately.

Ricardo's recipe: Sweet Potato and Tofu Patties

Sweet Potato and Tofu Patties

(250 g) sweet potatoes, peeled and grated

oz g) firm tofu,

(120 g) feta cheese, crumbled

eggs, lightly beaten

cup g) unbleached all-purpose flour

2 onions, chopped

cup g) cilantro, finely chopped

coriander seeds

cayenne pepper

tbsp ml) vegetable oil

cup ml) tzatziki sauce

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper. 

In a large bowl, combine all of the ingredients except the oil. Lightly season with salt and pepper. 

In a large non-stick skillet over medium heat, cook a few patties at a time in the oil, using ¼ cup (60 ml) of the mixture for each, and flattening them as they cook. Brown on both sides, then drain on paper towels before placing on the baking sheet. 

Bake for 10 minutes or until cooked through. 

Patties

Meanwhile, in a small bowl, combine the tzatziki and mint. Season with salt and pepper. Serve the patties hot or at room temperature with the sauce and, if desired, a green salad.

Sauce

I am not crazy about tofu as it is OGM I would switch 
to chickpeas or lentils healthier.

Hello, can you freeze these? Or eat them cold? Thinking of school lunch boxes....

https://cdn.jwplayer.com/v2/media/yV0fUkVA

Keeping Herbs Fresh

It’s not easy to find healthy vegan sausage made with whole foods. Now you can easily make it at home and even have enough for future meals! These vegan sausage crumbles are oil-free, soy-free, nut-free, and gluten-free, but FULL of flavor and nutrition!

Vegan Sausage Crumbles

cauliflower,

crimini mushrooms

carrots,

yellow onion, quartered

sun-dried tomatoes

raw pepitas or walnuts

fennel seeds

red pepper flakes (adjust up or down

garlic powder

paprika

Italian seasoning (or

paprika (smoked

maple syrup

Preheat the oven to 400F.

In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.

Line two rimmed baking sheets with parchment paper.

Remove the pumpkin seed and sun-dried tomato mixture to a large bowl.

Remove the s-blade from the food processor and attach the grating disc.

Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don’t have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.

Remove the shredded vegetables to the bowl containing the pepita/tomato mixture and stir to combine.

Add the spices into a small bowl and stir to combine.

Fit the food processor with the s-blade (no need to wash first). Add half of the mixture back into the food processor along with half of the spices.

Pulse to combine the spices into the mixture, being careful not to puree (leave some texture).

Remove the mixture to the prepared baking sheet and loosely spread out in an even layer. Repeat for the remaining mixture.

Place both baking sheets in the oven and roast for 25 minutes, stopping halfway through to stir so the crumbles bake evenly.

This recipe makes approximately 6 cups of sausage crumbles (after cooking), which can be further separated into 2 cup portions for freezing. One 2 cup portion is equivalent to 1 pound of sausage after cooking.

Grilled to perfection, these Beyond Meat Burritos are filled with cilantro lime rice, black beans, salsa, cheddar, and of course, Beyond Meat!

Top 24 meatless monday recipes from across the web

The most viewed meatless monday recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zucchini "Meatballs"

Brothy Beans with Garlic Toast

Spicy Peanut Tofu Stir Fry

Thai Jackfruit Curry

Caprese Stuffed Air Fried Avocados

Cannellini Bean Vegetarian “Meatbal...

Baked Vegan Mac and Cheese with Eve...

Sweet Potato and Tofu Patties

Vegan Sausage Crumbles

Beyond Meat Grilled Burritos

Vietnamese tofu in tomato sauce

Moroccan-Inspired Chickpea Stew

Meatless Monday Sheet Pan Dinner

Balsamic Glazed Roasted Cauliflower

Beyond Meat Grilled Burritos

Overstuffed Spinach Mushroom Calzon...

Arrabbiata White Bean & Vegetable S...

Cheese Tortellini with Broccoli & T...

Toasted Open Face Caprese Sandwiche...

Deconstructed Vegetarian Enchiladas...

Roasted Veggie Chopped Salad

Cheesy broccoli soup with white bea...

Hearty Roasted Cauliflower Steaks w...

Roasted Spring Vegetables with Butt...

Top 24 meatless monday recipes from across the web

The most viewed meatless monday recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini "Meatballs"

Brothy Beans with Garlic Toast

Spicy Peanut Tofu Stir Fry

Thai Jackfruit Curry

Caprese Stuffed Air Fried Avocados

Cannellini Bean Vegetarian “Meatbal...

Baked Vegan Mac and Cheese with Eve...

Sweet Potato and Tofu Patties

Vegan Sausage Crumbles

Beyond Meat Grilled Burritos

Vietnamese tofu in tomato sauce

Moroccan-Inspired Chickpea Stew

Meatless Monday Sheet Pan Dinner

Balsamic Glazed Roasted Cauliflower

Beyond Meat Grilled Burritos

Overstuffed Spinach Mushroom Calzon...

Arrabbiata White Bean & Vegetable S...

Cheese Tortellini with Broccoli & T...

Toasted Open Face Caprese Sandwiche...

Deconstructed Vegetarian Enchiladas...

Roasted Veggie Chopped Salad

Cheesy broccoli soup with white bea...

Hearty Roasted Cauliflower Steaks w...

Roasted Spring Vegetables with Butt...

The most viewed meatless monday recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine