50+ Mouthwatering Meatless Monday Dinner Recipes to Try Tonight

Meatless Monday has become a global movement encouraging individuals to reduce their meat consumption for health and environmental benefits.

Whether you’re a lifelong vegetarian, exploring plant-based meals, or simply seeking creative ways to incorporate more vegetables into your diet, having an arsenal of delicious recipes makes all the difference.

This compilation of 50+ Meatless Monday Dinner Recipes ensures variety, flavor, and satisfaction. From hearty pastas to vibrant stir-fries, comforting casseroles to refreshing salads, these recipes cater to every taste and preference.

Each dish is thoughtfully curated to prove that meat-free meals can be just as filling, exciting, and easy to prepare.

Whether you’re cooking for yourself, your family, or a gathering, these ideas will inspire you to embrace meatless meals with enthusiasm.

50+ Mouthwatering Meatless Monday Dinner Recipes to Try Tonight

Adopting Meatless Monday is more than a dietary choice—it’s a step toward better health, sustainability, and creativity in the kitchen.

This extensive collection of 50+ Meatless Monday Dinner Recipes proves that plant-based meals are anything but boring.

From quick weeknight fixes to gourmet-style dishes, these recipes provide something for everyone, regardless of cooking skill level or dietary preference.

By making small changes like enjoying one meat-free day a week, you can contribute to a healthier planet while discovering new flavors and textures.

With these recipes, every Monday can be a celebration of wholesome, flavorful, and nourishing food that brings joy to the table.

Try them out, experiment with your favorites, and let Meatless Monday become the highlight of your week!

Creamy Spinach and Mushroom Risotto

This creamy spinach and mushroom risotto is a rich, comforting dish that’s perfect for Meatless Monday. The earthy mushrooms blend perfectly with the fresh spinach, while the Arborio rice absorbs all the savory flavors, making it a satisfying and hearty dinner. With a velvety texture from the cream and Parmesan, it’s a dish that even non-vegetarians will adore.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 cups vegetable broth
• 1/2 cup white wine (optional)
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
2. Add the garlic and sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and become tender, about 5-7 minutes.
3. Stir in the Arborio rice, allowing it to lightly toast for about 2 minutes.
4. Add the white wine (if using) and cook, stirring, until it has mostly evaporated.
5. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the spinach, heavy cream, and Parmesan cheese. Cook for another 2-3 minutes until the spinach wilts and the risotto is creamy.
7. Season with salt and pepper to taste.

This creamy spinach and mushroom risotto is the epitome of comfort food. The combination of earthy mushrooms, fresh spinach, and creamy Parmesan makes each bite an indulgent experience. It’s a wonderful dish to enjoy on Meatless Monday, full of flavor and rich in nutrients. Pair it with a crisp salad or garlic bread for a complete and satisfying meal.

Chickpea and Vegetable Stir-Fry

This vibrant chickpea and vegetable stir-fry is an easy, quick, and flavorful Meatless Monday meal. Packed with protein from chickpeas and full of colorful, crunchy vegetables, it’s a dish that’s both nutritious and satisfying. With a simple soy sauce and sesame oil dressing, this stir-fry brings together sweet, salty, and umami flavors in every bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp sesame oil
• 1 small red bell pepper, thinly sliced
• 1 small zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• 2 green onions, chopped
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the chickpeas to the skillet and cook for 3-4 minutes, stirring occasionally, until they are lightly browned and crispy.
3. Add the red bell pepper, zucchini, carrot, and broccoli to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
4. In a small bowl, mix the soy sauce and rice vinegar. Pour the sauce over the vegetables and chickpeas, tossing to coat everything evenly.
5. Remove from heat and sprinkle with sesame seeds and green onions before serving.

This chickpea and vegetable stir-fry is a perfect example of how you can create a delicious, plant-based dinner in less than 30 minutes. It’s full of textures, from the crispy chickpeas to the tender veggies, and the savory sauce ties it all together. It’s an ideal choice for Meatless Monday, offering a balance of protein, fiber, and vitamins in every bite. Serve it over brown rice or quinoa for a hearty and wholesome meal.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a flavorful and filling Meatless Monday option that will make you forget you’re missing meat. Roasted sweet potatoes provide a touch of sweetness, while black beans add protein and fiber. Topped with a fresh lime-cilantro slaw and avocado, these tacos are full of vibrant flavors and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 avocado, sliced

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chili powder, salt, and pepper. Toss to coat evenly.
2. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and lightly browned.
3. While the sweet potatoes are roasting, prepare the slaw. In a small bowl, mix the shredded cabbage, cilantro, and lime juice. Set aside.
4. In a small saucepan, heat the black beans over medium heat until warmed through, about 5 minutes.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by placing a few spoonfuls of sweet potatoes and black beans on each tortilla. Top with the lime-cilantro slaw and slices of avocado.

These sweet potato and black bean tacos are an explosion of flavor and textures, with a perfect balance of sweetness from the potatoes, heartiness from the black beans, and freshness from the slaw. They’re simple to make and offer a deliciously satisfying Meatless Monday dinner. Whether you’re a longtime vegetarian or just looking to eat less meat, these tacos are sure to become a favorite in your meal rotation.

Spaghetti Aglio e Olio with Roasted Cherry Tomatoes

Spaghetti Aglio e Olio is a classic Italian dish that’s both simple and flavorful. This version adds roasted cherry tomatoes for a burst of sweetness that balances the garlic and red pepper flakes. The dish is rich in olive oil, garlic, and fresh herbs, making it the perfect Meatless Monday dinner when you’re craving something light but satisfying. It’s easy to prepare, yet feels indulgent.

Ingredients:

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil leaves, chopped
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, or until the tomatoes are softened and slightly caramelized.
2. While the tomatoes are roasting, cook the spaghetti according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking for 2-3 minutes until the garlic is golden and fragrant.
4. Add the cooked spaghetti to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add a bit of the reserved pasta water to loosen it up.
5. Gently fold in the roasted tomatoes and fresh basil. Toss everything together, and adjust seasoning with salt and pepper.
6. Serve with a sprinkle of Parmesan cheese if desired.

This Spaghetti Aglio e Olio with Roasted Cherry Tomatoes is a perfect balance of simplicity and flavor. The sweetness of the roasted tomatoes pairs beautifully with the savory garlic and spicy red pepper flakes. It’s a quick and easy meal that feels gourmet, making it a great choice for Meatless Monday. Whether you’re new to pasta or a seasoned cook, this dish will never disappoint with its vibrant, fresh ingredients.

Butternut Squash and Kale Curry

This warming butternut squash and kale curry is an ideal Meatless Monday dish, bursting with flavors from coconut milk, ginger, and curry spices. The sweet and creamy squash pairs perfectly with the earthy kale, creating a hearty and comforting meal. It’s a vegan-friendly, nutritious dish that comes together quickly and is perfect for a cozy dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 4 cups kale, stems removed and chopped
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic, ginger, and curry powder, cooking for 1-2 minutes until fragrant.
3. Add the cubed butternut squash, coconut milk, and vegetable broth to the pot. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the squash is tender.
4. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted and tender.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice and enjoy.

This Butternut Squash and Kale Curry is a comforting, flavorful dish that’s packed with nutrients. The creamy coconut milk adds richness, while the curry spices give it a warm, aromatic depth. It’s a great option for Meatless Monday, providing a satisfying and filling meal without any meat. The combination of sweet squash and savory kale makes this dish an autumnal favorite that can be enjoyed all year round.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles (or “zoodles”) make for a light and healthy base for this flavorful pesto and cherry tomato dish. The freshness of the zucchini is complemented by the herby, garlicky pesto, while the cherry tomatoes add a pop of sweetness. It’s a refreshing, low-carb alternative to pasta, making it a perfect Meatless Monday dinner when you’re craving something fresh and vibrant.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup olive oil
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese (optional)
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the basil, pine nuts, garlic, olive oil, and Parmesan cheese (if using). Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
2. In a large skillet, heat a little olive oil over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, until just tender but still crisp.
3. Remove from heat and toss the zucchini noodles with the pesto until fully coated.
4. Gently stir in the halved cherry tomatoes.
5. Serve immediately, garnished with extra Parmesan cheese if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes is a vibrant, fresh dish that’s perfect for Meatless Monday. The pesto adds a burst of flavor, while the zucchini noodles provide a light yet satisfying base. It’s a quick and healthy alternative to traditional pasta, packed with vitamins and antioxidants. This dish is perfect for a quick weeknight dinner or as a side for a larger meal.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a delicious and satisfying option for a Meatless Monday dinner. The sweet potatoes are roasted to perfection, offering a natural sweetness that pairs wonderfully with the earthy black beans. Topped with fresh salsa, avocado, and a squeeze of lime, these tacos are packed with flavor and are completely plant-based. They’re easy to make, customizable, and perfect for taco night.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup salsa
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat, stirring occasionally until warmed through.
3. Warm the tortillas in a dry skillet or microwave for a few seconds.
4. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes on each tortilla. Top with black beans, salsa, avocado slices, and cilantro.
5. Squeeze a wedge of lime over the tacos before serving.

These Sweet Potato and Black Bean Tacos are a perfect balance of textures and flavors. The sweetness of the roasted sweet potatoes complements the savory black beans, while the fresh toppings of salsa, avocado, and lime add bright, vibrant notes. Whether you’re a taco lover or new to plant-based meals, these tacos will quickly become a go-to for Meatless Monday, providing a healthy, satisfying dinner the whole family can enjoy.

Cauliflower and Chickpea Stir-Fry

This Cauliflower and Chickpea Stir-Fry is a quick, easy, and nutritious dish that combines tender cauliflower florets with hearty chickpeas. Stir-fried with garlic, ginger, and a touch of soy sauce, this meal is packed with flavor and protein, making it a satisfying Meatless Monday dinner. The dish is light yet filling and comes together in just one pan, making cleanup a breeze.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup green onions, chopped
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the cauliflower florets and sauté for 5-7 minutes, until they begin to soften and develop some color.
2. Add the garlic and ginger to the skillet, cooking for 1-2 minutes until fragrant.
3. Stir in the chickpeas, soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Cook for another 5 minutes, stirring occasionally, until the cauliflower is tender and the chickpeas are heated through.
4. Remove from heat and sprinkle with chopped green onions and sesame seeds before serving.

This Cauliflower and Chickpea Stir-Fry is a vibrant and flavorful dish that’s easy to prepare and packed with protein and fiber. The combination of ginger, garlic, and soy sauce creates a savory base, while the cauliflower and chickpeas provide a satisfying texture. It’s a perfect choice for a light yet hearty Meatless Monday dinner that can be served on its own or alongside a side of rice or noodles.

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks are a creative, delicious twist on the classic eggplant Parmesan. Layers of crispy, breaded eggplant slices are stacked with marinara sauce, fresh mozzarella, and Parmesan cheese. Baked until bubbly and golden, these stacks offer all the comfort of the original dish with a fun presentation. This vegetarian recipe is perfect for Meatless Monday, providing a satisfying meal that’s both hearty and healthy.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves, chopped
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C). Place the breadcrumbs and Parmesan cheese in a shallow bowl. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture, pressing gently to adhere.
2. Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
3. In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of fried eggplant slices on top, followed by a slice of mozzarella and a spoonful of marinara sauce. Repeat the layers until all the ingredients are used up.
4. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Garnish with fresh basil before serving.

These Eggplant Parmesan Stacks are a fun and flavorful take on the classic dish, offering all the comfort without being overly heavy. The crispy breading contrasts perfectly with the creamy cheese and tangy marinara sauce, creating a delightful experience in every bite. Perfect for Meatless Monday, this dish is satisfying enough to serve as a main course and can be paired with a simple side salad or garlic bread for a complete meal.

Lentil and Spinach Shepherd’s Pie

Lentil and Spinach Shepherd’s Pie is a hearty, comforting dish that’s perfect for a Meatless Monday dinner. This vegetarian take on a classic uses lentils as the protein-rich base, combined with flavorful vegetables and creamy mashed potatoes on top. It’s a wholesome, satisfying meal that warms you up on cooler evenings while being packed with nutrients.

Ingredients:

• 1 cup dried lentils (or 2 cups cooked lentils)
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 cups vegetable broth
• 2 cups fresh spinach
• 4 medium potatoes, peeled and cubed
• 1/4 cup milk (or plant-based milk)
• 2 tbsp butter (or vegan butter)
• Salt and pepper to taste

Instructions:

1. Cook the lentils in a pot of boiling water until tender, about 20 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and tomato paste, stirring for another minute.
3. Add the cooked lentils and vegetable broth to the skillet. Simmer for 10 minutes, then stir in the spinach until wilted. Season with salt and pepper.
4. Meanwhile, boil the potatoes in salted water until tender. Drain, then mash with milk and butter until creamy. Season with salt and pepper.
5. Preheat your oven to 375°F (190°C). Transfer the lentil mixture to a baking dish and spread the mashed potatoes over the top. Bake for 20 minutes, or until the top is golden.
6. Serve hot and enjoy!

This Lentil and Spinach Shepherd’s Pie is the ultimate comfort food, offering a rich, savory filling topped with creamy mashed potatoes. It’s a dish that pleases everyone, even meat-lovers, with its hearty flavors and satisfying texture. Perfect for Meatless Monday, this recipe proves that vegetarian meals can be both indulgent and nutritious.

Mushroom Stroganoff

Mushroom Stroganoff is a creamy, savory dish that’s both elegant and easy to make. Made with earthy mushrooms, onions, garlic, and a luscious sour cream sauce, this vegetarian stroganoff is a great alternative to the traditional meat-based version. Served over pasta or rice, it’s a comforting and satisfying choice for Meatless Monday.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 12 oz mushrooms (button or cremini), sliced
• 1 tbsp flour
• 1 cup vegetable broth
• 1/2 cup sour cream (or plant-based alternative)
• 1 tsp Dijon mustard
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 12 oz egg noodles or pasta

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 5 minutes. Add garlic and cook for another minute.
3. Add the mushrooms and cook until browned and their liquid has evaporated, about 8 minutes.
4. Sprinkle the flour over the mushrooms and stir to coat. Gradually add the vegetable broth, stirring to create a smooth sauce. Simmer for 5 minutes.
5. Lower the heat and stir in the sour cream, Dijon mustard, and paprika. Cook until heated through but do not boil. Adjust seasoning with salt and pepper.
6. Serve the stroganoff over the cooked pasta and garnish with fresh parsley.

This Mushroom Stroganoff is a creamy, hearty dish that’s packed with flavor. The earthy mushrooms and velvety sauce make it a comforting choice for Meatless Monday, proving that vegetarian meals can be just as rich and satisfying as their meaty counterparts. Paired with pasta, this dish is an easy yet impressive dinner.

Roasted Veggie and Hummus Buddha Bowl

A Roasted Veggie and Hummus Buddha Bowl is a colorful, nutrient-packed dinner that’s as delicious as it is beautiful. Filled with roasted seasonal vegetables, quinoa, hummus, and a drizzle of tahini, this bowl is a complete meal that’s perfect for Meatless Monday. Customizable and easy to prepare, it’s a healthy and satisfying option for any night of the week.

Ingredients:

• 2 cups assorted vegetables (e.g., sweet potatoes, broccoli, zucchini, bell peppers), cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup hummus
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin tahini)
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and golden.
2. Prepare the quinoa according to package instructions.
3. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust the consistency if needed.
4. To assemble the Buddha bowl, divide the quinoa into two bowls. Top with the roasted vegetables, a dollop of hummus, and a drizzle of tahini sauce.
5. Garnish with chopped parsley and serve.

This Roasted Veggie and Hummus Buddha Bowl is a feast for the eyes and the taste buds. The combination of roasted vegetables, creamy hummus, and tangy tahini sauce creates a medley of flavors and textures. Packed with vitamins, protein, and fiber, it’s a nourishing and satisfying way to enjoy Meatless Monday. Plus, it’s incredibly versatile—swap in your favorite veggies or grains to make it your own!

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delightful twist on traditional tacos, offering a perfect balance of sweet, savory, and spicy flavors. Roasted sweet potatoes and seasoned black beans come together in a soft tortilla, topped with fresh garnishes and a zesty lime crema. This quick and easy recipe is ideal for Meatless Monday and guaranteed to satisfy the whole family.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup chopped cilantro
• 8 small flour or corn tortillas
• Optional toppings: avocado, salsa, shredded lettuce, lime wedges, sour cream or vegan alternative

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
2. In a small saucepan, heat the black beans over medium heat with a splash of water. Stir in chopped cilantro and season with salt and pepper.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble the tacos by layering roasted sweet potatoes and black beans on each tortilla. Add your favorite toppings.
5. Serve immediately with lime wedges for extra zing.

These Sweet Potato and Black Bean Tacos are a flavor-packed, wholesome dinner that’s perfect for a Meatless Monday feast. The vibrant combination of roasted veggies, seasoned beans, and fresh toppings creates a satisfying and nutritious meal that everyone will love.

Creamy Spinach and Ricotta Stuffed Shells

Creamy Spinach and Ricotta Stuffed Shells are a vegetarian comfort food classic. Large pasta shells are filled with a cheesy spinach and ricotta mixture, then baked in marinara sauce until bubbling. This dish is rich, creamy, and perfect for a cozy Meatless Monday dinner that feels indulgent yet wholesome.

Ingredients:

• 12-15 large pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 2 cups marinara sauce
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. In a mixing bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, spinach, egg, Italian seasoning, salt, and pepper.
3. Spread 1/2 cup marinara sauce in the bottom of a baking dish.
4. Stuff each shell with the ricotta mixture and place them in the baking dish. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
6. Serve hot with a side salad or garlic bread.

Creamy Spinach and Ricotta Stuffed Shells are a rich, satisfying dish that’s perfect for Meatless Monday. The combination of tender pasta, creamy filling, and tangy marinara sauce makes this meal a family favorite, offering restaurant-quality flavors at home.

Thai Peanut Noodle Stir-Fry

Thai Peanut Noodle Stir-Fry is a quick, flavorful dish that’s packed with vibrant vegetables and a creamy, tangy peanut sauce. This dish combines rice noodles with a medley of fresh produce, creating a colorful and satisfying Meatless Monday meal. It’s a perfect balance of savory, sweet, and spicy flavors, ready in just 30 minutes.

Ingredients:

• 8 oz rice noodles
• 1 tbsp sesame oil
• 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
• 2 garlic cloves, minced
• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp sriracha (optional)
• 1/4 cup chopped peanuts
• 2 green onions, sliced

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the mixed vegetables and sauté until tender, about 5-7 minutes. Add garlic and cook for another minute.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, and sriracha (if using). Add water to thin the sauce if necessary.
4. Toss the cooked noodles and peanut sauce into the skillet with the vegetables. Stir well to coat everything evenly and heat through.
5. Serve topped with chopped peanuts and green onions.

This Thai Peanut Noodle Stir-Fry is a vibrant and delicious option for Meatless Monday. The creamy peanut sauce and fresh vegetables create a delightful combination of textures and flavors, making this dish a standout in your weekly dinner rotation. Quick, customizable, and satisfying, it’s sure to become a favorite!

Note: More recipes are coming soon!