8 Meatless Monday Recipes To Try Tonight

Meatless Monday is the perfect opportunity to explore creative, flavorful dishes that don’t rely on meat to be satisfying. Whether you’re committed to reducing your meat intake or simply craving a lighter meal, these recipes are proof that plant-based dinners can be just as hearty and delicious. With fresh vegetables, wholesome grains, and plenty of bold seasonings, you’ll look forward to every bite.

From creamy pastas and comforting stews to vibrant stir-fries and protein-packed salads, this collection offers something for every palate. Each dish is designed to make your weeknight dinner both easy and exciting, so you can spend less time cooking and more time enjoying. Meatless meals aren’t just good for your health—they’re good for your taste buds too.

So, whether you’re a lifelong vegetarian or just experimenting with plant-based options, these recipes will keep your Monday nights anything but boring. Grab your ingredients, fire up the stove, and get ready to enjoy a delicious start to the week without missing the meat.

Zucchini Noodles with Pesto and Cherry Tomatoes

@zuleima.zuleyma

Looking for a fresh and tasty meatless dish? Zucchini noodles with pesto and cherry tomatoes are a fantastic choice. This meal is light yet satisfying, perfect for a Meatless Monday. The vibrant green of the zucchini noodles pairs beautifully with the rich, aromatic pesto and the juicy burst of cherry tomatoes.

Making this dish is simple and quick. Start by spiralizing fresh zucchini into noodles. If you don’t have a spiralizer, a vegetable peeler can work too! Next, toss the noodles with homemade or store-bought pesto. The pesto adds a creamy texture and a burst of flavor.

Finally, add halved cherry tomatoes for a pop of color and sweetness. You can top it off with some toasted pine nuts for crunch. This dish is not just easy to make; it’s also packed with nutrients!

Ingredients

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Spiralize the zucchinis into noodles and set aside.
2. In a large bowl, combine the zucchini noodles with pesto, mixing well to coat.
3. Add the halved cherry tomatoes and gently toss.
4. Season with salt and pepper to taste.
5. Serve topped with toasted pine nuts and fresh basil leaves.

Creamy Spinach and Mushroom Pasta

@theindian_epicure

Creamy Spinach and Mushroom Pasta is a delightful dish that brings comfort and flavor to your Meatless Monday. The combination of fresh spinach and earthy mushrooms creates a rich and satisfying meal. This pasta is not only easy to prepare but also packed with nutrients, making it a perfect choice for a weeknight dinner.

Start by cooking your favorite pasta until al dente. In a separate pan, sauté sliced mushrooms until golden brown. Add fresh spinach and let it wilt down. Then, stir in cream and season with salt and pepper for that creamy goodness. Toss the pasta with the sauce, and finish with a sprinkle of Parmesan cheese and fresh basil for an extra touch.

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute.
3. Add the sliced mushrooms and cook until they are golden brown, about 5-7 minutes.
4. Stir in the fresh spinach and cook until wilted.
5. Pour in the heavy cream and bring to a simmer. Season with salt and pepper.
6. Add the cooked pasta to the skillet and toss to combine. Stir in the Parmesan cheese until melted and creamy.
7. Serve hot, garnished with fresh basil and extra Parmesan if desired.

Cauliflower and Chickpea Curry

@neellad92

This Cauliflower and Chickpea Curry is a delightful dish that’s perfect for Meatless Monday. It’s packed with flavor and nutrition, making it a great choice for anyone looking to enjoy a hearty meal without meat. The combination of tender cauliflower and protein-rich chickpeas creates a satisfying texture that pairs wonderfully with rice.

The warm spices in this curry bring everything together, creating a comforting dish that’s easy to make. Plus, it’s a one-pot meal, which means less cleanup for you!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 head of cauliflower, cut into florets
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add curry powder and cumin, stirring well to coat the onions.
4. Pour in the coconut milk and bring to a gentle simmer.
5. Add chickpeas and cauliflower florets, stirring to combine. Season with salt and pepper.
6. Cover and cook for about 15-20 minutes, or until the cauliflower is tender.
7. Serve hot over cooked rice and garnish with fresh cilantro.

Stuffed Bell Peppers with Black Beans and Rice

@immaculatebites

Stuffed bell peppers are a colorful and tasty way to enjoy a meatless meal. These vibrant peppers are filled with a hearty mixture of black beans, rice, and spices, making them both satisfying and nutritious. They are perfect for Meatless Monday or any day of the week!

To make these stuffed peppers, you’ll need a few simple ingredients. Start with bell peppers in various colors for a fun presentation. The filling is made from cooked rice, black beans, diced tomatoes, and spices. You can customize the spices to suit your taste.

Once you prepare the filling, stuff each pepper generously. Place them in a baking dish and cover with foil. Bake until the peppers are tender and the filling is heated through. Serve them warm, and enjoy the delightful flavors!

Ingredients

• 4 bell peppers (any color)
• 1 cup cooked rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a skillet, sauté the onion and garlic until soft. Add the cooked rice, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until well combined and heated through.
4. Stuff each bell pepper with the rice and bean mixture. If using cheese, sprinkle it on top.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
6. Remove the foil and bake for an additional 5-10 minutes if you want the cheese to melt and brown slightly.
7. Serve warm and enjoy your delicious stuffed bell peppers!

Roasted Vegetable Tacos with Avocado Salsa

@vegfoodenthusiast

These roasted vegetable tacos are a fantastic way to enjoy a meatless meal. They are colorful, tasty, and packed with nutrients. The combination of roasted veggies like bell peppers, zucchini, and sweet potatoes gives each bite a delightful crunch. Topped with a creamy avocado salsa, these tacos are sure to impress.

Start by roasting your favorite vegetables until they are tender and slightly caramelized. This brings out their natural sweetness and enhances the flavors. While the veggies are roasting, whip up a quick avocado salsa. Just mash ripe avocados with lime juice, cilantro, and a pinch of salt. It adds a fresh and zesty kick to the tacos.

Serve the roasted veggies in warm tortillas, and don’t forget to sprinkle some fresh cilantro on top. These tacos are not just easy to make; they are also a great way to enjoy a variety of vegetables in one meal. Perfect for Meatless Monday or any day of the week!

Ingredients

• 2 cups diced bell peppers (any color)
• 1 cup diced zucchini
• 1 cup diced sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 ripe avocado
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• Optional: diced onions and lime wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced bell peppers, zucchini, and sweet potatoes with olive oil, cumin, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly charred.
4. While the vegetables are roasting, prepare the avocado salsa. In a bowl, mash the avocado and mix in lime juice, cilantro, and a pinch of salt.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by placing the roasted vegetables in the tortillas and topping with avocado salsa. Add diced onions and lime wedges if desired.
7. Serve immediately and enjoy your delicious roasted vegetable tacos!

Spicy Chickpea and Quinoa Bowl

@platingsandpairings

This Spicy Chickpea and Quinoa Bowl is a delightful mix of flavors and textures. It’s packed with protein from the chickpeas and quinoa, making it a filling meal. The vibrant colors of the fresh veggies add a nice crunch, while the creamy sauce brings everything together. Perfect for Meatless Monday, this bowl is both nutritious and satisfying.

To make this dish, you’ll need cooked quinoa, canned chickpeas, and a variety of fresh vegetables like bell peppers, cucumbers, and tomatoes. The spices will give the chickpeas a nice kick, and you can adjust the heat to your liking. Top it off with a drizzle of tahini or your favorite dressing for added creaminess.

Ingredients

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup black olives, sliced
• Fresh cilantro for garnish
• Tahini or dressing of choice

Instructions

1. Heat olive oil in a pan over medium heat. Add chickpeas, smoked paprika, cayenne pepper, salt, and pepper. Cook for about 5-7 minutes until heated through and slightly crispy.
2. In a bowl, layer the cooked quinoa as the base.
3. Add the spiced chickpeas on top of the quinoa.
4. Arrange cherry tomatoes, cucumber, bell pepper, and olives around the chickpeas.
5. Drizzle with tahini or your favorite dressing.
6. Garnish with fresh cilantro before serving.

Mushroom and Spinach Risotto

@it.cooks.for.you

Mushroom and Spinach Risotto is a creamy, comforting dish that’s perfect for Meatless Monday. The combination of earthy mushrooms and fresh spinach creates a delightful flavor profile. This risotto is not only satisfying but also a great way to incorporate more vegetables into your diet.

Cooking risotto might seem intimidating, but it’s all about patience and stirring. The rice absorbs the broth gradually, resulting in a creamy texture that’s hard to resist. Plus, this dish is versatile; you can add your favorite herbs or even a splash of white wine for extra flavor.

Let’s get started with the ingredients you’ll need to whip up this delicious meal!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender, about 5 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast slightly.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
6. After about 15-20 minutes, when the rice is creamy and al dente, stir in the fresh spinach and Parmesan cheese. Season with salt and pepper to taste.
7. Remove from the heat and let it sit for a couple of minutes. Garnish with fresh parsley before serving.

Lentil and Sweet Potato Shepherd’s Pie

Lentil and Sweet Potato Shepherd’s Pie is a comforting dish that’s perfect for Meatless Monday. This recipe combines hearty lentils with sweet potatoes, creating a filling and nutritious meal. The vibrant orange of the sweet potatoes contrasts beautifully with the earthy tones of the lentils and vegetables.

This dish is not only delicious but also easy to prepare. It’s a great way to sneak in some veggies while satisfying your cravings. Plus, it’s a one-dish wonder, making cleanup a breeze!

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Cook the Lentils: In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until tender. Drain any excess liquid.
2. Prepare the Sweet Potatoes: While the lentils are cooking, boil the sweet potatoes in a separate pot until soft, about 15 minutes. Drain and mash with a little salt and pepper.
3. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add onion, carrots, and garlic. Sauté until the onion is translucent, about 5 minutes.
4. Combine: Stir the cooked lentils into the sautéed vegetables. Add thyme, smoked paprika, salt, and pepper. Mix well and let it cook for another 5 minutes.
5. Assemble: Preheat your oven to 400°F (200°C). In a baking dish, layer the lentil mixture at the bottom and spread the mashed sweet potatoes on top.
6. Bake: Place in the oven and bake for 20-25 minutes until the top is slightly golden.
7. Serve: Garnish with fresh parsley and enjoy your hearty Lentil and Sweet Potato Shepherd’s Pie!

With these eight mouthwatering recipes, Meatless Monday becomes a highlight of the week rather than a compromise. Each one proves that flavor, texture, and satisfaction don’t depend on meat—they come from fresh, quality ingredients and thoughtful preparation. You’ll be amazed at how fulfilling and delicious a plant-based dinner can be.

Incorporating more meatless meals into your routine doesn’t just benefit your health; it’s also a great way to get creative in the kitchen. You can experiment with spices, seasonal produce, and international flavors that might not always make it onto your plate. These recipes are the perfect stepping stone to discovering a world of plant-powered possibilities.

Next Monday, let these dishes inspire you to think beyond meat and embrace the joy of vegetables, grains, and legumes. Your taste buds—and your body—will thank you for it, and you may just find yourself looking forward to Meatless Monday every single week.