Try going meatless on Mondays as an easy step toward a healthier and more sustainable life. Start your week with these easy, delicious plant-based recipes that prove eating meatless is anything but boring.
1. Quick & Creamy Chickpea Curry
This recipe is quick, flavorful, and uses mostly pantry staples.
Time: 25 minutes
Serves: 4
Ingredients:
1 tbsp. coconut oil (or vegetable oil)
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced (optional)
1 tbsp curry powder (or curry paste for more heat)
1 (14.5 oz) can crushed tomatoes
1 (13.5 oz) can full-fat coconut milk
2 (15 oz) cans chickpeas, rinsed and drained
5 oz fresh spinach
Salt and pepper to taste
Fresh cilantro, for garnish (optional)
Cooked rice or naan, for serving
Instructions:
1. Sauté Aromatics: Place the oil in a large pot or deep skillet over medium heat. Add the onion, and cook until softened, about 5-7 minutes. Add garlic, ginger (if using), and curry powder, cooking for 1 minute until fragrant.
2. Simmer the Sauce: Add the crushed tomatoes and coconut milk. Mix well to combine all ingredients. Bring the sauce to a gentle simmer.
3. Add Chickpeas: Add the rinsed chickpeas and simmer, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together, about 10 to 15 minutes.
4. Finish with Greens: Stir in fresh spinach until it completely wilts, about 2-3 minutes; season generously with salt and pepper.
5. Serve: Ladle the curry over a bed of fluffy rice or serve with warmed naan bread. Garnish with fresh cilantro.
2. Sesame Soba Noodles with Tofu
This Asian-inspired dish is ready in 20 minutes, and it’s full of texture and protein.
Time: 20 minutes
Serves: 2-3
Ingredients:
8 oz soba noodles or spaghetti
1 block (14 oz) extra-firm tofu, pressed and cubed
1 tbsp vegetable oil
1 cup broccoli florets
1 cup sliced carrots or bell peppers
For the sauce:
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp rice vinegar
1 tbsp maple syrup or agave nectar
1 tbsp of sesame oil
1 tsp minced fresh ginger
1 tsp Sriracha or chili garlic sauce (optional)
Instructions:
1. Cook the Noodles: Cook the soba noodles per package instructions. Drain and set aside.
2. Cook Tofu and Veggies: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and cook until golden and slightly crispy on all sides, about 5-7 minutes. Add broccoli and carrots/peppers and stir-fry until crisp-tender, 3-5 minutes.
3. Make the Sauce: While the tofu and vegetables are cooking, whisk together in a small bowl all the sauce ingredients until combined.
4. Combine: Add the cooked noodles and the prepared sauce to the skillet with tofu and vegetables. Toss everything together until the noodles and vegetables are well coated in the sauce.
5. Serve: Serve immediately, topped with sesame seeds or crushed peanuts, if desired.