Summer entertaining may be among us, but that doesn't mean we have to go all out with juicy burgers and barbecue chicken.
If tofu and vegetables are more your thing, then we've got you covered.
Experts reveal that switching up your diet by consuming less meat and more vegetables is actually good for you and beneficial for the environment! Researchers from Johns Hopkins are advocating for people to drop the meat at least once the week, encouraging them to instead find nutrients and protein in dishes such as tofu or chickpeas as well as seasonal vegetables.
From spicy tofu nachos to colorful ratatouille pasta, scroll through below to find all the dishes we're making tonight!
Meatless Monday recipes
Meatless Monday recipes
Spicy thai-style grilled veggie skewers
"A cilantro-heavy marinade is the star in this versatile recipe for Spicy Thai-Style Grilled Veggie Skewers. An easy side-dish for a summer BBQ, these veggies can also take the center stage when served atop a bowl of rice or noodles." - The Wanderlust Kitchen
We're taking up our summer get-togethers up a notch with these vegetarian protein-packed nachos. Topped with chickpeas, Mexican seasoned-tofu and crunchy tortilla chips, this recipe only takes 25 minutes to make.
"It's been a curried lentil and barley kind of week. Unlike a pizza week or a taco week, a curried lentil and barley week means you're feeling inspired to finally be the Youtube fitness sensation you've always known you could be but." - Probably This
1/2 cup Sir Kensington ketchup
2 tablespoons molasses
1/2 cup vegan mayo
2 tablespoons relish
1 cup chiffonade green leaf lettuce
1 beefsteak tomato, sliced
1 red onion, sliced thin
1 slice American cheese (easily swap with your favorite vegan version)
Handful of pickle slices
2 (1/4 lb.) Beyond Burger patties
Salt and pepper
2 Sesame seed buns
2 tablespoons butter melted or your favorite vegan spread
Combine all ingredients in a small mixing bowl and combine
1. Heat up a griddle pan, brush the sesame bun with melted butter and place down into the griddle pan and toast the bun until golden brown. Remove the bun and keep warm.
2. Wipe the pan clean and add oil to the pan, place the seasoned patty in the pan and cook on both sides for 3 minutes each side.
3. When the patty is almost cooked through, add the American cheese and melt.
4. Spoon secret sauce on each side of the bun. Add lettuce, tomato, onion and pickles. Place patty on top, serve
Easy Asian Salad
I think this is a really great base salad to get creative with, depending on what produce you find. I can see myself adding avocados, radishes, and even broccoli sprouts to it. Actually that sounds good on it's own. Maybe I'll make that soon." - Healing and Eating
"The secret to this ratatouille recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. AND quality tomatoes. We used cherry tomatoes here, because when they roast, they get all wrinkly and sweet and bursting with tomatoey flavor." - The Woks of Life
"These are the perfect snack or light lunch when you’re hot and not in the mood to cook or turn on your oven. They’re super simple to make and can be done in less than 10 minutes. I know you’re eager to hear more."- The Healthy Apple
"A good focaccia has been on my to-do list for awhile now. I think there’s something irresistible about a salty, flavorful, crackly-topped focaccia with pockets of grassy olive oil and generous flecks of rosemary, dipped in a good sauce or all on its own." - Two Red Bowls
"Take your dinner outside with this Southwestern Grilled Sweet Potato Salad! Sweet potatoes caramelize on the grill and then mixed with black beans, charred corn, jalapenos, red pepper, onion and dressed with lime and cilantro. Try it hot off the grill or chilled – can’t go wrong either way!" - With Salt and Wit
"A Mexican favorite with a bit of a twist, replace the traditional shredded pork or chicken with seasoned spaghetti squash, black beans, Greek yogurt and all your other favorite toppings!" - Lemons and Basil