5 Easy Options for Meatless Monday Dinners
Meatless Monday!
We don’t live by food rules around here so you don’t often seen me post about food trends. That said, my husband would happily be a vegetarian so I try to remember to incorporate veggie forward meals. And “meatless Monday” helps me remember to do so! So do we have meatless Monday every week? No. Do we enjoy it when I remember, yes!
When it comes to meatless dinners, I have two go-to proteins: cheese and eggs. I also rely heavily on mushrooms, which we absolutely love, for richness. And while pasta isn’t in the list below, we’ll often do a pasta with veggies and roasted nuts.
5 Simple Meatless Monday Dinner Options
Avocado Toast with Jammy Eggs | There are so many ways to do avocado toast. It goes well over a smear of goat cheese or humus and pairs perfectly with jammy eggs for a satisfying and healthy dinner.
Tomato Soup with Grilled Cheese Croutons | A classic! This tomato soup recipe has a base of carrots which temper the acidity of the tomatoes. While the recipe uses chicken soup base, swap it out for 4 cups of vegetable stock to make it truly meatless.
Mushroom “Cheesesteaks” | Sauté mushrooms with your favorite seasonings. Add to a toasted roll with Cooper American sharp cheese for a savory sandwich. See the how-to below for directions on how we make this for Monday Night Football!
Deviled Egg Salad Salad | If salad is for dinner, it has to be filling! This deviled egg salad checks that box. The egg salad on top of the salad base works as a dressing making it even simpler.
Mushroom and Whipped Ricotta Toast | This is surprisingly filling. Sauté mushrooms, top sourdough toast with a generous helping of whipped ricotta cheese and finish with the mushrooms.
Hope this list inspires you to be creative with meatless Monday! What are your favorite dishes? Please share in the comments below.
Tomato Soup with Grilled Cheese Croutons (based on the Lazy Genius tomato soup)
Mushroom “Cheesesteaks”
Make a meatless “cheesesteak” by sautéing a pan full of chopped mushrooms. For two of us, I use two large portabellas, 6 oz of baby bellas, and a handful of shiitakes. Season well (salt, pepper, granulated garlic) and deglaze the pan with a splash of soy sauce, Worcestershire, and sherry wine for a really rich flavor. Meanwhile, caramelize a yellow onion and a bell pepper - don’t forget to salt and pepper these as well! To truly caramelize onions takes about 20 - 30 minutes. If you don’t care if they’re caramelized, you can cook them in the same pan as the mushrooms. Serve on a toasted roll with your favorite American cheese (or cheese wiz if that’s your style). Enjoy!
