Here are 15 mouth-watering vegetarian recipes for Meatless Mondays:
1-Spinach and Feta Stuffed Portobello Mushrooms
Preheat oven to 375°F (190°C).
In a bowl, mix 1 cup of cooked spinach, 1/2 cup crumbled feta cheese, 1/4 cup breadcrumbs, and 1 minced garlic clove.
Remove the stems from 4 portobello mushrooms and brush with olive oil.
Stuff the mushrooms with the spinach and feta mixture and bake for 20-25 minutes.
2-Butternut Squash and Sage Risotto
In a large pot, sauté 1 chopped onion in 2 tbsp of butter until soft.
Add 1 cup of arborio rice and stir until coated in butter.
Add 1/2 cup of white wine and stir until evaporated.
Add 4 cups of vegetable broth, 2 cups of cubed butternut squash, and 1 tbsp of chopped fresh sage.
Stir occasionally until the rice is cooked and the broth is absorbed.
3-Grilled Vegetable Quesadillas
Preheat the grill to medium-high heat.
Grill 1 sliced zucchini, 1 sliced bell pepper, and 1 sliced onion until charred.
In a tortilla, add the grilled vegetables, 1/4 cup shredded cheddar cheese, and 1 tbsp of chopped fresh cilantro.
Fold the tortilla in half and grill for 2-3 minutes on each side.
4-Vegetarian Chili
In a large pot, sauté 1 chopped onion, 1 chopped bell pepper, and 2 minced garlic cloves in 2 tbsp of olive oil until soft.
Add 1 can of diced tomatoes, 1 can of kidney beans, 1 can of black beans, 1 cup of vegetable broth, 2 tbsp of chili powder, and 1 tsp of cumin.
Bring to a boil and simmer for 20-30 minutes.
5-Sweet Potato and Black Bean Enchiladas
Preheat oven to 350°F (175°C).
In a pan, sauté 1 diced onion and 2 minced garlic cloves in 2 tbsp of olive oil until soft.
Add 2 cups of mashed sweet potato, 1 can of black beans, 1 tsp of cumin, and 1 tsp of chili powder.
In a tortilla, add the sweet potato and black bean mixture, 1/4 cup shredded cheddar cheese, and roll tightly.
Place the rolled tortillas in a baking dish and top with enchilada sauce and more cheese.
Bake for 20-25 minutes.
6-Lentil Soup
In a large pot, sauté 1 chopped onion, 2 minced garlic cloves, and 2 chopped carrots in 2 tbsp of olive oil until soft.
Add 1 cup of dried lentils, 4 cups of vegetable broth, 1 can of diced tomatoes, 1 tsp of cumin, and 1 tsp of coriander.
Bring to a boil and simmer for 30-40 minutes.
7-Caprese Salad
Slice 2 ripe tomatoes and 1 ball of fresh mozzarella.
Arrange the tomato and mozzarella slices on a plate.
Top with 2 tbsp of chopped fresh basil, 1 tbsp of olive oil, and 1 tbsp of balsamic vinegar.
8-Vegetable Fried Rice
Cook 1 cup of white rice according to package instructions.
In a pan, sauté 1 diced onion, 2 minced garlic cloves, and 2 cups of mixed vegetables (
such as peas, carrots, broccoli, and bell peppers) in 2 tbsp of vegetable oil until tender.
Add the cooked rice to the pan and stir in 2 tbsp of soy sauce, 1 tbsp of sesame oil, and 1 tsp of ginger powder.
9-Zucchini Noodles with Pesto
Use a spiralizer to make zucchini noodles from 2 large zucchini.
In a blender, combine 1 cup of fresh basil leaves, 1/2 cup of pine nuts, 2 minced garlic cloves, 1/2 cup of olive oil, and 1/4 cup of grated Parmesan cheese to make the pesto sauce.
In a pan, sauté the zucchini noodles in 1 tbsp of olive oil until tender.
Toss the zucchini noodles with the pesto sauce and serve.
10-Grilled Eggplant Parmesan
Preheat the grill to medium-high heat.
Slice 2 large eggplants into 1/2-inch rounds.
Brush both sides with olive oil and grill until tender and slightly charred.
In a baking dish, layer the grilled eggplant, 1 can of diced tomatoes, and 1/2 cup of shredded mozzarella cheese.
Repeat the layers and top with breadcrumbs.
Bake at 375°F (190°C) for 20-25 minutes.
11-Chickpea Curry
In a large pot, sauté 1 chopped onion, 2 minced garlic cloves, and 1 diced bell pepper in 2 tbsp of vegetable oil until soft.
Add 2 cans of chickpeas, 1 can of diced tomatoes, 1/2 cup of vegetable broth, 1 tbsp of curry powder, and 1 tsp of cumin.
Simmer for 20-30 minutes.
Serve with rice or naan bread.
12-Ratatouille
Preheat oven to 375°F (190°C).
In a baking dish, layer 1 sliced zucchini, 1 sliced yellow squash, 1 sliced eggplant, 1 sliced onion, and 1 diced red bell pepper.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 45-50 minutes.
13-Black Bean Burgers
In a food processor, pulse 1 can of black beans, 1/2 cup of breadcrumbs, 1 minced garlic clove, 1/4 cup of chopped onion, 1 tsp of cumin, and 1 tsp of chili powder.
Form the mixture into patties and grill or pan-fry until crispy.
Serve on a bun with toppings like avocado, tomato, and lettuce.
14-Roasted Vegetable Lasagna
Preheat oven to 375°F (190°C).
In a baking dish, layer 1 can of diced tomatoes, 1 sliced zucchini, 1 sliced yellow squash, 1 sliced eggplant, and 1 diced bell pepper.
Add a layer of cooked lasagna noodles and 1/2 cup of ricotta cheese.
Repeat the layers and top with shredded mozzarella cheese.
Bake for 45-50 minutes.
15-Greek Salad
In a bowl, combine 2 cups of chopped romaine lettuce, 1 diced cucumber, 1 diced tomato, 1/2 diced red onion, and 1/2 cup of crumbled feta cheese.
Drizzle with olive oil and red wine vinegar.
Sprinkle with salt, pepper, and chopped fresh oregano.