#meatlessMonday

[forkfulofflavor]

Roasted Vegetable Butternut Squash Lasagna Ingredients For the roasted veggies: 1 red bell pepper, julienned or cut into chunks 1 yellow or orange bell pepper, julienned or cut into chunks 1 red onion, thinly sliced 8 ounces baby bella mushrooms, sliced 2 medium zucchini, sliced and quartered 1/2 teaspoon garlic powder Freshly ground salt and pepper 2 tablespoons olive oil For the butternut squash layer: 1 large butternut squash (at least 3 pounds) 2/3 cup milk (unsweetened almond milk or any milk) 1 tablespoon brown sugar or coconut sugar (or pure maple syrup) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt Freshly ground black pepper For the noodles: 10 lasagna noodles For the ricotta mixture: 1 (15 ounce) container ricotta 1 egg 1/2 teaspoon salt Freshly ground black pepper For the layers: 3 cups shredded mozzarella cheese, divided (approximately 12 ounces) 1/2 cup grated parmesan cheese, divided To garnish: Fresh chopped parsley Directions Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, add the chopped vegetables, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat evenly and spread in an even layer. Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a separate parchment-lined baking sheet, flesh-side down. Place both sheets in the oven. Roast vegetables for 30 minutes until golden, then remove and let cool. Roast butternut squash for about 1 hour or until tender. Once squash has cooled, scoop out the flesh and blend with milk, sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper until smooth. While roasting, cook lasagna noodles in boiling water for 5-6 minutes, then drain and lay flat on an oiled surface. In a small bowl, mix ricotta, egg, salt, and pepper until combined. In a 9x13-inch baking dish, spread 3/4 cup butternut squash mixture on the bottom. Layer with 5 noodles, half the ricotta mixture, half the roasted vegetables, 3/4 cup mozzarella, and 1 cup butternut squash mixture, followed by 1/4 cup parmesan. Repeat layers with remaining ingredients, finishing with remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese is golden. Garnish with extra parmesan and chopped parsley. Let cool 15-20 minutes before serving. Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes Total Time: 2 hours Kcal: 320 kcal per serving Servings: 8 This Roasted Vegetable Butternut Squash Lasagna brings together the best flavors of the season. Each bite is layered with creamy butternut squash sauce, tender roasted vegetables, and gooey melted cheese, creating a comforting and satisfying dish. The gentle sweetness of the squash balances the savory roasted veggies, making it a perfect meal to welcome the cooler months. Ideal for family gatherings or a cozy night in, this lasagna is a crowd-pleaser that delivers on both taste and nutrition. With its vibrant colors and hearty textures, it’s as beautiful as it is delicious. Pair with a simple green salad, and you have a complete meal to enjoy on a crisp autumn evening.

[animal-diaries-blogs]

George Bernard Shaw said it best: "Animals are my friends…and I don't eat my friends." Feeling inspired to be kind to all creatures great & small?

[zardyplants]

Vegan Stuffed Zucchini is a delicious entree that uses hollowed out fresh zucchini as a boat for an incredible filling. Our vegan zucchini boats are filled with tender soy curl morsels and can be flavored either as vegan beef or vegan sausage. Plus it's ready in just 35 minutes. So grab a spoon and start carving your zucchini!

[tilbageidanmark]

Little things you can do to save the environment.

[adriyoyosblog]

If you want to try meatless Monday or any other day and don’t have idea what to eat ! Potatoes ! Que rico !!😋 Do it for the animals please 💕

[awesomehealth]

Plant-Powered Protein: The Vegan’s Guide to Protein-Rich Foods

Hey there, health enthusiasts! Are you ready to power up your plant-based diet with protein-packed goodness? Whether you’re a seasoned vegan or just dipping your toes into the world of plant-based eating, getting enough protein is essential for maintaining muscle mass, supporting cell growth and repair, and keeping you feeling full and satisfied.

But where do vegans get their protein, you ask? Fear not! We’ve got you covered with a roundup of some of the best vegan sources of protein to fuel your body and keep you thriving:

1. Lentils: These little legumes are a powerhouse of protein, fiber, and essential nutrients. Whether you’re whipping up a hearty lentil soup, tossing them into salads, or making a flavorful lentil curry, lentils are a versatile and delicious addition to any meal.

2. Chickpeas: Also known as garbanzo beans, chickpeas are a staple in many vegan diets. Roast them for a crunchy snack, blend them into creamy hummus, or toss them into salads and stir-fries for an extra boost of protein and fiber.

3. Quinoa: This ancient grain is not only a complete protein but also packed with vitamins, minerals, and antioxidants. Use quinoa as a base for salads, stir-fries, or Buddha bowls, or enjoy it as a nutritious side dish.

4. Tofu and Tempeh: These soy-based protein powerhouses are incredibly versatile and can be used in a wide variety of dishes. Whether you’re grilling up tofu skewers, marinating tempeh for a hearty sandwich, or adding them to stir-fries and curries, tofu and tempeh are excellent sources of plant-based protein.

5. Nuts and Seeds: Almonds, peanuts, chia seeds, hemp seeds, and pumpkin seeds are all packed with protein, healthy fats, and essential nutrients. Sprinkle them on top of oatmeal, yogurt, or salads, or enjoy them as a satisfying snack on their own.

6. Beans: From black beans and kidney beans to navy beans and pinto beans, the options are endless when it comes to beans. Add them to soups, stews, chilis, and salads for a protein boost that will keep you feeling full and satisfied.

7. Seitan: Made from wheat gluten, seitan is a meaty and versatile protein source that’s perfect for vegan cooking. Use it in stir-fries, sandwiches, tacos, and more for a hearty and satisfying meal.

So there you have it, folks! With a little creativity and some delicious plant-based ingredients, getting enough protein on a vegan diet is easier than ever. So go ahead, embrace the power of plants, and fuel your body with the protein it needs to thrive!

Stay healthy!

[jowolf2]

10 MEATLESS MONDAY MEAL IDEAS

Vegan Philly “cheesesteak” sliders, vegan Mongolian “beef” noodles, stir fried barley on roasted vegetables, zucchini quiche, homemade cup-a-noodle soup, rajma masala, beet burgers, lentil and mushroom pot pie, Indian spiced stuffed peppers, jackfruit Greek gyro.

[camillejones]

🌱💪 When we think of protein, many of us automatically turn to meat. But guess what? There are fantastic alternatives out there, and quinoa is one of them! 🌾🌿

Quinoa is a tiny but mighty grain that is not only gluten-free but also packed with high-quality protein. It's a complete protein source, meaning it contains all nine essential amino acids our bodies need. 💪🌾

This superfood is versatile and can be incorporated into various dishes. From salads and stir-fries to pilafs and Buddha bowls, quinoa adds a nutritious punch and a delightful texture to your meals. 🥗🍲

What's more, quinoa is rich in fiber, iron, and magnesium, making it a nutrient powerhouse. It's a fantastic option for those following a vegetarian or vegan lifestyle, or anyone looking to diversify their protein sources. 🌱✨

To enjoy quinoa, simply rinse it well and cook it according to the package instructions. You can also experiment with different flavors by adding herbs, spices, or even a squeeze of lemon juice to enhance the taste. 🍚🍋

So, why not give quinoa a try and embrace the wonders of plant-based protein? Your body and the planet will thank you! 🌍💚

[ronniefein]

Chick Pea, Dried Fruit and Vegetable Pilaf

We have been eating more vegetarian dishes recently — somehow just in the mood and don’t have as big a yen for meat.

Besides, vegetarian dishes are traditional for Purim, which begins at sundown on  Monday, March 6, 2023, so the casserole recipe below is something for you to consider this year.

We had this dish a few times (variations) and loved the combination of tangy and sweet (dried fruit), the savory chick peas and the seasoned but just gently spicy flavors in the rice.

It’s also a good way to use up rice and chick peas if you don’t eat them during Passover.

And — it’s a good bet for Break-the-fast if (as we do) you have a dairy or vegetarian feast instead of the traditional smoked fish.

Chick Pea, Dried Fruit and Vegetable Pilaf

1 15 ounce can chick peas, drained

3 tablespoons olive oil

salt, paprika

3-4 medium scallions (or use a yellow onion), chopped

1 large clove garlic, chopped

2 medium carrots sliced 1/2-inch thick

1/2 cup halved dates, preferably medjool

1/3 cup cut up dried apricots

1/3 cup golden raisins

1-1/2 teaspoons grated lemon zest

1 teaspoon cumin

1/2 teaspoon ground coriander

pinch or two of Aleppo pepper (or use crushed red pepper or cayenne)

1 cup white rice

2 cups vegetable stock

Preheat the oven to 400 degrees. Place the chick peas on a parchment paper lined baking sheet, pour one tablespoon of the olive oil over them and toss to coat them. Sprinkle with salt and paprika. Roast for about 20 minutes, shaking the pan occasionally, or until the chick peas are lightly crispy. When they are done, remove the chick peas from the oven, set them aside and turn the oven heat to 350 degrees. Heat 2 tablespoons of the olive oil in a large heat-proof, oven-proof pan over medium heat. Add the scallions, garlic and carrots and cook for 1-2 minutes. Add the dates, apricots and raisins. Sprinkle with salt, cumin, coriander and Aleppo pepper, stir and cook for 1-2 minutes. Add the rice and chick peas. Stir to distribute the ingredients evenly. Pour in the stock, bring to a boil. Remove from the heat, cover the pan and place in the oven. Bake for about 45 minutes. Let rest, covered, for 10 minutes.

Makes 4 servings

[taytorthoughts]

Pulled Butter Chicken . Made with a Crockpot

[arthursmarket]

Meat, veil, lamb, steak, beef… Oh, the infinite choices!😍 Enjoy a warm and cozy meal from Arthur's Market.

[doubledecks]

[hufflepuffsenpai]

This vegetarian chili with spicy white beans is hearty and tasty, and it's great for cold days. This meal is full of protein-rich white beans and fragrant spices. It will warm you up from the inside out. The chili powder and jalapeno peppers give it just the right amount of heat, and the tomatoes and bell peppers give it a burst of freshness. This chili is sure to become a favorite in your recipe collection, whether you're vegan or just want to eat something without meat.

Ingredients: 1 tbsp olive oil. 1 large onion, diced. 3 cloves garlic, minced. 2 jalapeno peppers, seeded and diced. 2 bell peppers, diced. 1 can 15 oz white beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup vegetable broth. 1 tbsp chili powder. 1 tsp cumin. 1/2 tsp paprika. 1/2 tsp oregano. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, jalapeno peppers, and bell peppers. Saut until softened, about 5 minutes. Stir in white beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, and oregano. Season with salt and pepper to taste. Bring chili to a simmer and let it cook for 20-25 minutes, stirring occasionally. Once chili is thickened and flavors have melded, remove from heat. Serve hot, garnished with fresh chopped cilantro.

Prep Time: 10 minutes

Cook Time: 25 minutes

Reid

[barbiecharlotte]

This Shredded Un-Chicken Salad is a delightful combination of plant-based protein, fresh vegetables, and a tangy balsamic vinaigrette. It's a perfect choice for a light and nutritious meal.

Ingredients: 2 cups of shredded un-chicken plant-based. 1 cup of mixed salad greens. 1/2 cup of cherry tomatoes, halved. 1/2 cup of cucumber, sliced. 1/4 cup of red onion, thinly sliced. 1/4 cup of sliced almonds. 2 tablespoons of olive oil. 1 tablespoon of balsamic vinegar. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the shredded un-chicken, mixed salad greens, cherry tomatoes, cucumber, red onion, and sliced almonds. In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss everything together until well coated. Serve immediately, or refrigerate for later. Enjoy your delicious and healthy Shredded Un-Chicken Salad!

Steph Jones

[robbrink]

Instead of regular burgers, try these Quinoa and White Bean Burgers. They taste great and are good for you. They are great for a meatless meal because they are full of protein and flavor.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz white beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. 1 egg. 4 whole wheat burger buns. Lettuce, tomato, and your choice of toppings.

Instructions: In a large bowl, mash the white beans with a fork or potato masher. Add cooked quinoa, breadcrumbs, red onion, garlic, parsley, cumin, paprika, salt, pepper, and Parmesan cheese if using. Mix well. Beat the egg and add it to the mixture. Mix until all ingredients are combined. Form the mixture into 4 burger patties. Heat a grill or skillet over medium heat and lightly grease it with cooking spray or oil. Cook the burger patties for about 4-5 minutes per side, or until they are golden brown and cooked through. Toast the whole wheat burger buns on the grill for a minute or two until they are slightly crisp. Assemble the burgers with lettuce, tomato, and your choice of toppings. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Eating by Eliza