Here Are 52 Plant-Based Recipes So You Can Celebrate Meatless Monday for a Whole Year

By Arielle Weg
Updated: December 14, 2018
One of the best ways to eat healthy is to (occasionally) ditch the meat and go part-time plant-based. To get you started, we’ve planned out every meatless Monday for an entire year. Now you can focus on enjoying seasonal produce, courtesy of bright salads and creamy pastas, instead of wondering, “what’s for dinner?” And if you want to make planning these meals even easier, you can schedule all of them into weekly menus using your Cooking Light Diet subscription. If you’d like to learn more about the Cooking Light Diet or the recipes included in this guide, visit CookingLightDiet.com, or email us at feedback@cookinglightdiet.com.
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Here Are 52 Plant-Based Recipes So You Can Celebrate Meatless Monday for a Whole Year

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July: Zucchini-Mushroom Caprese Bowl

Greg DuPree
View the Recipe: Zucchini-Mushroom Caprese Bowl

Your farmers’ market bounty just met its match. Fresh zucchini, mushrooms, spinach, and basil come together in this veggie-forward Italian masterpiece. And did we mention it’s under 300 calories?

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July: Smoked Tempeh Blt

Caitlin Bensel
View Recipe: Vegan Smoked Tempeh BLT

A vegan BLT from Whole Foods went viral earlier this year, and we replicated the recipe with shortcuts. This house-smoked version allows for a truly bacon-like flavor — you’ll never have a BLT quite like it.

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July: Basil-Ricotta Ravioli with Spinach

Photo: Caitlin Bensel
View Recipe: Basil-Ricotta Ravioli with Spinach

Wonton wrappers stand in for pasta, while basil and lemon keep this summer dish zesty and fresh.

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July: Broccoli, Lemon, and Browned Butter Pasta

Jennifer Causey
View Recipe: Broccoli, Lemon, and Browned Butter Pasta

Browned butter brings a nutty sweetness and pairs beautifully with whole wheat pasta. Mix in bright broccoli crowns, lemon slices, and top it off with pecorino Romano cheese for a perfect main.

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July: Warm Pasta Salad with Tomatoes and Eggplant

Victor Protasio
View Recipe: Warm Pasta Salad with Tomatoes and Eggplant

Season's best tomatoes and eggplant add heft to this super simple pasta dish. Fresh haricots verts provide a little crunch, while the burrata lends a creamy hand to the plateful of your new favorite pasta.

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August: Ratatouille-Stuffed Shells

Photo: Caitlin Bensel
View Recipe: Ratatouille-Stuffed Shells

With 4 shells per serving, this hearty dish packs a cheesy, protein punch.

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August: Lentil-Tahini Burgers with Pickled Cabbage

Photo: Jennifer Causey
View Recipe: Lentil-Tahini Burgers with Pickled Cabbage

Crunchy cabbage balances out earthy umaminess in this vegan cookout alternative.

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August: Szechuan Tofu with Cauliflower

Photo: Jennifer Causey
View Recipe: Szechuan Tofu with Cauliflower

This 25-minute meal will have you tossing out your Chinese take-out menu.

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August: Banh Mi Pizza

Photo: Greg Dupree
View Recipe: Banh Mi Pizza

You'll love this better than delivery pizza will make Hawaiian pizza lovers do a double take.

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September: Black-Eyed Pea Cakes with Corn Salsa

Photo: Jennifer Causey
View Recipe: Black-Eyed Pea Cakes

Use up the last bit of sweet summer corn for these delicious dinner-ready cakes. Prep your patties on Sunday for an easy sear-and-eat Monday night.

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September: Skillet Mushroom Mac and Cheese

Photo: Caitlin Bensel
View Recipe: Skillet Mushroom Mac and Cheese

This is your ultimate one-pan cheesy pasta dish with meaty mushrooms, all for under 450 calories. Did we mention it's super kid-friendly?

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September: Sweet Potato-and-Red Lentil Curry

Photo: Caitlin Bensel
View Recipe: Sweet Potato-and-Red Lentil Curry

The rich, aromatic curry flavor of this dish will warm you up on a chilly fall evening. The best part? The slow cooker does all the work.

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September: Skillet Vegetable Lasagna

Photo: Jennifer Causey
View Recipe: Skillet Vegetable Lasagna

Weeknight lasagnas can be a little too much work. This simpler version cooks down on the stovetop and utilizes the broiler for a quick finish.

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October: Acorn Squash with Sage-Cranberry Rice Stuffing

Photo: Victor Protasio
View Recipe: Acorn Squash with Sage-Cranberry Rice Stuffing

Slow cookers are great for the first Monday of the month. Spend ten simple minutes tossing this together, and you'll end with a deliciously filling vegetarian masterpiece.

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October: Cauliflower Korma

Photo: Caitlin Bensel
View Recipe: Cauliflower Korma

Try this vegetarian version of a classic curry dish and you won't ever turn back. It's mild enough that anyone can enjoy it, and so filling the meat lovers in your family won't even mind.

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October: Black Bean and Mushroom Burgers

Photo: Caitlin Bensel
View Recipe: Black Bean and Mushroom Burgers

Serve up this plant-based feast in just 20 minutes. Using a food processor will have your patties ready in a snap. Then, simply top with our creamy avocado sauce and it's officially burger night.

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October: Roasted Veggie Mac and Cheese

Photo: Caitlin Bensel
View Recipe: Roasted Veggie Mac and Cheese

There's no denying this meatless main is the ultimate winner in pasta goodness. Your kids will love the triple cheesiness, and you'll praise the bits of roasted broccoli, cauliflower, butternut squash, and Brussels sprouts.

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October: Moroccan Butternut Squash and Chickpea Stew

Photo: Jennifer Causey
View Recipe: Moroccan Butternut Squash and Chickpea Stew

Spice up your veg-forward dinner with paprika, cumin, ginger, cinnamon, and tomato paste. Chickpeas bring protein to the plate, while butternut squash adds a wholesome, meaty depth. Simply swap chicken stock for vegetable stock for a full, meatless creation.

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November: Vegetable “Meat” Loaf

Photo: Caitlin Bensel
View Recipe: Vegetable “Meat” Loaf

The perfect combination of roasted bell peppers, mushrooms, asparagus, and walnuts brings out a surprisingly meaty texture in this all-veggie loaf. It's a classic dish that got a makeover so good vegetarians and carnivores alike will ask for seconds.

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November: Fall Vegetable Curry

Photo: Caitlin Bensel
View Recipe: Fall Vegetable Curry

Sweet potato and cauliflower are sometimes the forgotten produce of the season, but they're definitely worthy of a place on your menu. This steamy curry packs a protein punch with hearty chickpeas and gives your palate a surprise with delicate Madras curry powder.

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November: Chickpea “Meatballs” with Crunchy Romaine Salad

Photo: Jennifer Causey
View Recipe: Chickpea “Meatballs” with Crunchy Romaine Salad

Since Thanksgiving is around the corner, lighten up with this perfect fall plate. The chickpea meatballs are reminiscent of falafel and make this simple salad stand-out as a go-to dinner year round.

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November: Smoky Lentil Stew

Photo: Caitlin Bensel
View Recipe: Smoky Lentil Stew

At this point, you're tired of turkey and need something with a totally different flavor profile from your leftovers. Enter the smoky lentil stew. This one-pot wonder becomes a thick stew with bright kale and carrots. But the real show-stopper is the poached egg in each individual bowl. Serve with crusty bread and enjoy.

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December: Mujadara

Jennifer Causey
View Recipe: Mujadara

Creamy lentils turn this rice into a truly showstopping vegetarian main, and the toasted pine nuts give it a pleasant crunch. For something extra, top with yogurt, garlic, mint, or even a boiled egg.

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December: Lentil Cakes with Mint Yogurt

Greg DuPree
View Recipe: Lentil Cakes with Mint Yogurt

Pre-cooked lentils save 30 minutes in this weeknight dinner, and full-fat yogurt makes the dish feel extra satisfying. Plus, the indulgent patties come together quickly in the food processor and create a satiating topper for the bright greens.

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December: Orange, Tofu, and Bell Pepper Stir-Fry

Greg DuPree
View Recipe: Orange, Tofu, and Bell Pepper Stir-Fry

Christmas is coming, and this 20-minute meatless meal is your ticket to a quick dinner. Orange juice and soy sauce thicken to a sticky, sweet-and-salty sauce reminiscent of your favorite Asian style takeout.

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December: Ruthenian Mushroom Soup

Jennifer Causey
View Recipe: Ruthenian Mushroom Soup

So you skipped Meatless Monday in favor of Christmas Eve (we don't blame you), but Meatless Wednesday is here to take its place! The stock you'll make from soaking dried mushrooms becomes a meaty base for the perfect post-holiday feast.

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December: Roasted Vegetable Plate with Herbed Dressing

Caitlin Bensel
View Recipe: Roasted Vegetable Plate with Herbed Dressing

This light dinner makes the most of seasonal winter flavors like roasted sweet potatoes, Brussels sprouts, and cauliflower.

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January: Tempeh Gyros with Tzatziki

Photo: Jennifer Causey
View Recipe: Tempeh Gyros with Tzatziki

If you're feeling adventurous and looking for something filling, this main uses both tempeh and silken tofu for a double dose of protein.

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January: Pasta Aglio e Olio

Greg DuPree
View Recipe: Pasta Aglio e Olio

Roasted walnut oil is the secret ingredient in this upgraded version of the traditional Italian garlic and oil pasta. With just five ingredients, this recipe is delicious simplicity at its best.

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January: Eggplant Parmesan

Photo: Caitlin Bensel
View Recipe: Eggplant Parmesan

If you're looking for something to serve to a crowd—this is for you. Take a classic meal and make it lighter by baking it in the oven and mixing multiple part-skim cheeses for a crispy, cheesy finish.

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January: Creamy Tomato Soup with Parmesan Crisps

Caitlin Bensel
View Recipe: Creamy Tomato Soup with Parmesan Crisps

Toss the grilled cheese and boxed tomato soup for this 20-minute meal you can keep in your back pocket for a busy night. Panko bread crumbs combined with grated Parmigiano-Reggiano create crispy, cheesy bites that are the perfect tomato soup accoutrement.

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February: Pizza with Olives, Aleppo Pepper, and Fresh Mozzarella

Greg DuPree
View Recipe: Pizza with Olives, Aleppo Pepper, and Fresh Mozzarella

Snag store-bought pizza dough for a weeknight shortcut and top the pie with whole tomatoes, fresh mozzarella, and olives. Finish with a dusting of fresh basil and Aleppo pepper for a healthier version of family pizza night.

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February: Vegetarian Bolognese

Scott Rounds
View Recipe: Vegetarian Bolognese

We crumble up tempeh and two kinds of mushrooms to mimic the meaty texture of a true bolognese, and it’s just as delicious. Let the rind of your Parmigiano-Reggiano soak in the sauce for flavor you won’t believe is meat-free.

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February: Chickpea and Kale Curry

Greg DuPree
View Recipe: Chickpea and Kale Curry

The rich, velvety sauce—with creamy peanut butter, coconut milk, and bold spices—for this weeknight meal comes together in just 25 minutes.

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February: Zesty Kale and Sweet Potato Bowl

Scott Rounds
View Recipe: Zesty Kale and Sweet Potato Bowl

Roasting sweet potatoes and bell peppers brings out their natural sweet flavors. Serve over quinoa topped with toasted almonds, lime dressing, kale, crumbly cheese, and creamy avocado for a simple, throw together feast. Plus, the leftovers make for a great lunch.

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Zucchini Noodles with Spicy Peanut Sauce

Caitlin Bensel
View Recipe: Spiralized Zucchini Noodles With Spicy Peanut Sauce

Break out the squash! This 20-minute meal will be your warm weather favorite. Spiralized veggies take the place of pasta, but we promise the 20 grams of protein is enough to fill you up.

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March: Sheet Pan Curried Tofu with Vegetables

Greg Dupree
View Recipe: Sheet Pan Curried Tofu with Vegetables

This one-pan dinner is the perfect segue to spring. Winter veggies like sweet potato and cauliflower create the perfect plate when accentuated with fresh spring mint.

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March: Bulgur Chickpea Burgers

Jennifer Causey
View Recipe: Bulgur Chickpea Burgers With Garlicky Avocado Mash

Hearty bulgur bulks up these burgers with whole-grain goodness and a subtle nuttiness. Blend the grain with creamy chickpeas and top the patty off with mashed avocado for the perfect bite.

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March: Thai Curried Squash Soup

Caitlin Bensel
View Recipe: Thai Curried Squash Soup

For just 250 calories, this soup brings bold flavor from butternut squash, coconut milk, and bright curry paste. Blend in silken tofu for extra creaminess (without actual cream) and filling protein.

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April: Carrot Orecchiette

Jennifer Causey
View Recipe: Carrot Orecchiette

Cumin, coriander, dill, cilantro, and chives add layers of flavor to this pasta that the entire family will ask for again and again.

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April: Mushroom and Asparagus Grain Bowl

Greg DuPree
View Recipe: Mushroom and Asparagus Grain Bowl

Not all grain bowls are great, but this version tops chewy farro with spring-forward ingredients like mushrooms, sliced fennel, and asparagus for an amazing— and healthy — dinner option. Stir in the delicate lemon-butter sauce and shaved Parmesan cheese for the perfect 25-minute main.

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April: Mostly Mushroom Pasta

Jennifer Causey
View Recipe: Mostly Mushroom Pasta

This pasta is packed with flavors and textures from three different varieties of mushrooms, giving this veggie dish an uncharacteristically meaty bite. The sauce is reminiscent of decadent stroganoff, but it packs on only 313 calories.

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April: Spring Vegetable Pasta Alfredo

Jennifer Causey
View Recipe: Spring Vegetable Pasta Alfredo

Asparagus, sugar snap peas, and green peas spring forward in this less than 250 calorie Alfredo dish. A perfectly smooth sauce courtesy of a milk, flour, cream cheese, and pecorino Romano will satisfy all your cream sauce cravings.

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April: Spring Salad with Herbed Goat Cheese

Victor Protasio
View Recipe: Spring Salad with Herbed Goat Cheese

Bright green vegetables, fresh herbs, citrus dressing, and creamy goat cheese come together to remind you of all the flavors you love most about Spring.

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May: Black Bean Tostadas with Cabbage Slaw

Caitlin Bensel
View Recipe: Black Bean Tostadas with Cabbage Slaw

Everything you love about nachos, packed onto a single, crunchy tostada shell. Creamy refried black beans are blended with fresh pico de gallo for a mouth-watering base, then topped with cabbage slaw for a refreshing spring main.

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May: Pasta with Shaved Asparagus and Pea Pesto

Jennifer Causey
View Recipe: Pasta with Shaved Asparagus and Pea Pesto

Shaved down asparagus adds a sweet crunch, while bright seasonal peas and salty Parmigiano-Reggiano combine for a delicate pesto and round out this cheesy, springy pasta.

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May: Charred Spring Onion and Baby Artichoke Pizza

Victor Protasio
View Recipe: Charred Spring Onion and Baby Artichoke Pizza

A fresh base of lemony ricotta is the perfect canvas for deeply charred green onions and artichokes. You’ll never turn to boring takeout pizza again.

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May: Soba, Snow Pea, and Asparagus Toss

Victor Protasio
View Recipe: Soba, Snow Pea, and Asparagus Toss

This 20-minute dish brings out-of-the-box flavors like sesame oil, Chinese hot mustard, and rice vinegar together to make a dreamy dressing. Crunchy carrot ribbons add texture to the bowl, while hearty soba noodles make for a super-filling meatless main.

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June: Broccoli Mac and Cheese

Greg DuPree
View Recipe: Broccoli Mac and Cheese

Dry mustard enhances the cheesy flavor of the extra-sharp cheddar, while swapping in brown rice macaroni provides a gluten-free twist on a classic.

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June: Early Summer Salad with Tempeh Croutons and Beet Dressing

Greg DuPree
View Recipe: Summer Salad with Tempeh Croutons and Beet Dressing

The secret ingredient in this probiotic-packed salad is the bright pink beet kvass, a fermented beverage. Drizzle it over colorful kale, Easter Egg radishes, and cherry tomatoes for a stunning plate.

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June: Fig and Arugula Salad with Walnuts and Goat Cheese

Caitlin Bensel
View Recipe: Fig and Arugula Salad with Walnuts and Goat Cheese

With 8 grams of fiber, this salad satisfies without the meat. Toss together roasted walnuts, chickpeas, arugula, dried figs, and carrots for the perfect accompaniment to a sweet dressing and chunks of tangy goat cheese.

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June: Roasted Summer Vegetable Plate with Herb Dressing

Jennifer Causey
View Recipe: Roasted Summer Vegetable Plate with Herb Dressing

This simple salad of green beans, asparagus, carrots, and shallots comes together in just 35 minutes. Mix in a vinegar-based, herb dressing and hearty farro for an ultra-filling meal.

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