Looking for delicious inspiration for your Meatless Monday recipes? Here are 52 dinner recipes to try, one for every Monday of the year!
One way to dip your toe in the waters of plant-based eating is to try eating vegetarian for just one day a week. Fortunately, there’s a name for that…Meatless Monday!
What is Meatless Monday?
As the name suggest, Meatless Monday is simply a day where you don’t eat meat!
Meatless Monday has its roots in World War I, when people were encouraged to voluntarily ration staple foods to prevent shortages. It relaunched in 2003 at the Johns Hopkins Bloomberg School of Public Health with the goal of reducing meat consumption by 15% to improve public health and the planet!
But why Monday? Studies suggest that Monday’s are a great time to start a new diet or lifestyle change – to “reset” and create a healthy tone for the week.
Does Meatless Monday Make a Difference?
“But it’s only one day per week! Can it really make a difference?” Yes. Meatless Monday makes a difference in so many ways.
Eating meatless for just one day per week can save the lives of up to 29 animals. It reduces your carbon footprint significantly. It can improve your health. And of course, it helps you expand your usual recipe repertoire (i.e. even more delicious food to try)!
What can you eat on Meatless Monday?
Well…not meat! This includes beef, pork, lamb, goat, chicken, and turkey. Most people also choose not to eat fish on Meatless Monday.
You can eat eggs, cheese, milk, and dairy – though we would encourage you to seek out a local farm or market to find these. The taste is often better and the animals producing these ingredients are less apt to have been subjected to factory farming.
Need inspiration? Here are 52 vegetarian dinners perfect for inspiring your Meatless Mondays! We’ve broken them down by month to help you cook with the season. (Need something specific? Here are vegetarian dinners for meat eaters, for kids, and for a low budget).
- 1 15-oz can chickpeas
- 1 Tbsp olive oil
- 1 Tbsp paprika
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
- ¼ tsp salt
- 4 pita flatbreads
- 1 cup tzatziki
- ¼ red onion cut into strips
- 2 lettuce leaves roughly chopped
- 1 tomato sliced
- Prep: Preheat oven to 400°F (204°C). Pat dry chickpeas with paper towel, removing any skins that may come off. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
- Roast: Spread chickpeas onto a greased rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard.
- Assemble: Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!