meatless mondays

This vegan version of my Costco chicken salad is just as creamy and delicious, but totally meat-free.

Chickpea Salad Sandwich

chickpeas (about 3 ¾ cups)

celery (minced)

onion

parsley

mayonnaise

Dijon mustard (plus more to taste)

salt

Pour both cans of chickpeas (and liquid) into medium saucepan. Simmer over medium heat for 10 minutes, then pour chickpeas into colander or sieve and drain well.

Transfer drained chickpeas to large bowl. Using potato masher or fork, mash chickpeas until desired consistency is achieved.

Add celery, onion, parsley, vegan mayonnaise, vegan Dijon mustard, and salt to mashed chickpeas. Stir well to thoroughly incorporate all ingredients.

Chill chickpea salad if desired, or serve immediately on bread or in lettuce cups with preferred toppings.

https://www.youtube.com/watch?v=_74rynsiEZ4

Chickpea salad is unbelievably easy and SO delicious. Completely meat free, dairy free, and egg free, it's ready to eat in just 15 minutes. Serve it on bread or in lettuce cups with your favorite toppings, or enjoy it as-is.

Get the chickpea salad recipe: https://40aprons.com/chickpea-salad-sandwich/

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INCREDIBLE Chickpea Salad Sandwich | Easy 15-Minute Vegan Recipe

This is the BEST tofu recipe out there, if you want crispy, golden tofu that&#039;s full of flavor and easy to make. This crispy baked tofu creates a golden crust around quick marinated tofu cubes, and it&#039;s perfect for dipping or including in any recipe that uses tofu. Delicious.

Crispy Baked Tofu

extra firm tofu (cubed)

tamari (or soy sauce)

maple syrup

sesame oil

cornstarch (see Notes)

Preheat oven to 400° Fahrenheit.

Add tofu cubes, tamari, maple syrup, and sesame oil to large bowl. Mix until well combined. Let rest in bowl at least 5 minutes.

Drain tofu. Transfer ⅓ of tofu cubes to zippered freezer bag. Add 1-2 tablespoons cornstarch. Toss to coat.

Repeat with remaining tofu and cornstarch, adding more cornstarch as needed.

Spray baking sheet with plenty of cooking spray, or line with parchment paper. Place tofu cubes on baking sheet.

Bake 15 minutes at 400°F. Remove from oven and flip each tofu cube over. Return baking sheet to oven and bake another 15 minutes or until golden brown.

Remove from oven. Serve hot.

A delicious change of pace, this vegetarian keto entrée (or side dish) combines crispy breaded eggplant with tangy marinara sauce and melty mozzarella cheese.

Keto Eggplant Parmesan

eggplants

eggs

water

almond flour (or additional crushed pork rinds)

pork

parmesan

Italian seasoning

garlic powder

black pepper

keto-friendly marinara (divided)

mozzarella

basil

Place 2 medium eggplants on cutting board. Cut away and discard both ends of each eggplant, then slice eggplants into 12 discs. Each disc should be approximately ½-inch thick. Alternately, use mandoline slicer to ensure discs are uniformly thick.

Cover large baking sheet with layer of paper towels, then place wire cooling rack(s) on top. Arrange eggplant slices on top of wire racks in one single layer. Slices can touch but shouldn&#39;t overlap. Generously sprinkle salt over eggplant discs, then flip discs over and salt other side.

Leave eggplant to sit 1 hour, allowing salt to sweat out any bitter juices. After 1 hour, rinse eggplant discs well under running water to remove excreted juices and any excess salt.

Dry eggplant discs very well. Discard paper towels and wipe down baking sheet, then proceed with recipe.

To Prepare the Eggplant

Preheat oven to 400° Fahrenheit. Line baking sheet with parchment paper and set aside. Lightly grease baking dish with cooking spray and set aside.

Crack 2 large eggs directly into first shallow bowl. Add 2 tablespoons water and whisk until ingredients are fully combined and eggs are no longer streaky. Set bowl aside.

Add ¾ cup blanched almond flour, ¾ cup finely crushed pork rinds, ½ cup grated fresh parmesan, 1 tablespoon Italian seasoning, ¾ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to second shallow bowl. Whisk until ingredients are well blended. Set bowl aside.

Dip one dried eggplant disc in egg wash, coating both sides fully. Hold eggplant disc over bowl to allow any excess egg wash to drip back into bowl, then place eggplant disc in bowl of breading.

Flip eggplant disc in breading mixture 2 to 3 times, pressing eggplant into breading gently to ensure breading sticks on both sides. Shake excess breading back into bowl, then place eggplant disc on baking sheet lined with parchment paper.

Repeat process until all eggplant discs have been fully breaded and placed on baking sheet in one even layer without stacking or overlapping.

Place filled baking sheet in preheated oven. Bake eggplant discs 15 minutes, then carefully remove baking sheet and flip each eggplant disc over. Return baking sheet to oven and bake 10 minutes more, or until eggplant is tender.

For the Breaded Eggplant

When eggplant discs are tender, carefully remove baking sheet from oven and set aside.

Add ½ cup marinara sauce to greased baking dish. Spread marinara out to cover bottom of dish, making sure to reach each corner.

Arrange 6 eggplant discs on top of marinara sauce in one flat, even layer, being careful not to stack or overlap discs.

Cover eggplant layer with ¾ cup marinara, spreading marinara out to cover eggplant evenly.

Top marinara layer with 6 mozzarella discs, placing each on top of one eggplant disc beneath marinara.

Stack remaining 6 eggplant discs on top of mozzarella discs.

Cover new eggplant layer with remaining ¾ cup marinara, spreading marinara out to cover eggplant evenly.

Top new marinara layer with remaining 6 mozzarella discs, placing each on top of one eggplant disc beneath marinara.

Place baking dish in oven still heated to 400° Fahrenheit. Bake 10 minutes or until mozzarella is warm and melted.

Optional: Turn broiler on high. Broil eggplant parmesan 2 to 3 minutes or until top layer of mozzarella is just browned.

When cheese has melted, carefully remove baking dish from oven. Portion eggplant parmesan onto serving plates and garnish with fresh basil. Serve warm with desired sides.

For the Keto Eggplant Parmesan

These crispy pan-fried tortillas are stuffed with melty cheese and refried beans. Made with only four ingredients you probably already have on hand, these vegetarian tacos are so easy to throw together, and the whole family will love them. Get creative with your favorite toppings and throw this easy Mexican recipe into the rotation!

Crispy Cheesy Refried Bean Tacos

beans (or make your own)

cumin

corn tortillas

neutral oil (like avocado oil,

cheese (Mexican-style

Empty can of refried beans into medium bowl. Add ¼ teaspoon cumin and ½ teaspoon salt, then stir well until mixture is very smooth.

Place 2 tablespoons bean mixture in center of 1 corn tortilla and flatten to fill tortilla, then add shredded cheese. Fold tortilla in half and set aside. Repeat until all tacos have been formed.

Add thin layer of neutral oil to large skillet and heat over medium heat.

Once oil is hot, gently placed folded tacos in skillet in one flat layer. Cook tacos 3 minutes or until crisped and golden brown on bottom. Press down on tacos if needed to hold shell closed.

Use tongs or spatula to flip tacos over. Cook another 2 to 3 minutes or until crisped and golden brown.

Transfer tacos to plate lined with paper towels or to wire cooling rack over paper towels. Let oil drain while cooking any remaining tacos. Once drained, add desired toppings and serve.

This restaurant-style paneer tikka masala gives you all the flavors you love in the classic dish, made right in your own home!

Paneer Tikka Masala

neutral-tasting oil (avocado oil, refined coconut oil, etc.)

salt (more

turmeric powder

cayenne powder

paneer (cubed)

ghee

serrano chile pepper (stem and seeds removed, pepper minced)

garlic (minced)

ginger

garam masala

paprika

tomato sauce

green bell pepper

fenugreek leaves

heavy cream (at room temperature)

lemon (quartered)

basmati rice (or cauliflower rice)

warm naan

chopped fresh cilantro

Add 3 tablespoons neutral-tasting oil, 1 teaspoon salt, ½ teaspoon turmeric powder, and ¼ teaspoon cayenne powder to large mixing bowl. Whisk ingredients together until well combined.

Add 16 ounces paneer cubes to bowl. Gently stir until paneer is completely coated with spice mixture. Cover bowl with lid or plastic wrap and set aside.

Heat large skillet over medium heat. When pan is warm, add 2 tablespoons ghee and let melt, tilting pan occasionally to distribute ghee across surface.

Add half of one medium white onion (diced) and stir to incorporate. Sauté onion until softened, approximately 5 minutes.

Add 1 serrano chile pepper, 3 cloves garlic, and 1 tablespoon grated fresh ginger to skillet. Stir to incorporate, then reduce under skillet to medium-low. Cook, stirring occasionally, until mixture develops rich toffee color, approximately 20 minutes. Note: If mixture sticks or begins to dry out, stir in drops of water periodically as needed, being careful not to add too much.

Once desired color is achieved, add 1 ½ teaspoons garam masala and ½ teaspoon paprika to skillet. Stir well to incorporate spices and cook mixture until fragrant, approximately 3 to 5 minutes. Note: Add more water in small increments as needed if mixture sticks.

When fragrant, stir in 1 8-ounce can tomato sauce, then remove skillet from heat and let mixture cool slightly. Transfer mixture to blender and blend until completely smooth. See Notes for tips to safely blend hot mixtures.

Return completely smooth sauce mixture to skillet and return skillet to medium-low heat. Add 1 medium green bell pepper, 1 tablespoon dried fenugreek leaves, and 1 teaspoon salt. Stir until incorporated.

Simmer mixture over medium-low heat 5 to 10 minutes or until caramelized and paste-like. Mixture will be thick and slices of bell pepper will be softened.

While mixture simmers, heat second large skillet over medium heat. When pan is warm, add 1 tablespoon neutral-tasting oil and swirl pan to distribute oil across surface. Continue heating skillet until oil is hot and shimmering.

When oil is hot, add seasoned paneer to skillet and sprinkle 1 large pinch salt over paneer cubes.

Pan-fry paneer until golden brown on 2 to 3 sides, approximately 3 to 5 minutes, then transfer paneer to plate and set aside. Note: homemade paneer will need less cooking time. Store-bought paneer can handle 5 minutes.

Remove skillet with sauce mixture from heat and let mixture cool slightly. Add 1 ¼ - 1 ¾ cups heavy cream to skillet and stir until cream is fully blended into sauce. Taste sauce and adjust seasonings as desired.

Return skillet to medium-low heat. Add pan-fried paneer to sauce mixture and squeeze fresh lemon juice from 1 quarter of medium lemon over top of paneer. Gently stir until paneer is well coated.

Taste sauce again and stir in additional lemon juice if desired. Divide paneer tikka masala into desired portions and serve immediately over steamed basmati rice (or cauliflower rice) with warm naan and plenty of chopped fresh cilantro.

Top 5 meatless mondays recipes from across the web

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

Top Tags

Chickpea Salad Sandwich

Crispy Baked Tofu

Keto Eggplant Parmesan

Crispy Cheesy Refried Bean Tacos

Paneer Tikka Masala

Top 5 meatless mondays recipes from across the web

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

Top Tags

Chickpea Salad Sandwich

Crispy Baked Tofu

Keto Eggplant Parmesan

Crispy Cheesy Refried Bean Tacos

Paneer Tikka Masala

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