November doesn't have to be all turkey, all the time. 
Credit: Photo: Caitlin Bensel

November officially means the start of the holiday food season. Think Thanksgiving and all the dishes that entails: Endless amounts of turkey, casseroles, stuffings, and multiple forms of cranberry sauce. It's all delicious, sure, but the tryptophan and all those heavy foods can really drain you. 

To keep things fresh and your energy high, spend some time making plant-powered mains instead. Recipes that incorporate both classic comforts and favorite seasonal flavors can be your post-turkey crash saving grace. So grab some sweet potatoes, lentils, and kale for meatless Monday dishes you'll enjoy all November! As a bonus, all of the meals below can be found and scheduled on the Cooking Light Diet. For more information on the revolutionary meal-planning service that's been changing lives for over half a decade, click here.

November 2: Vegetable "Meat" Loaf

Credit: Photo: Caitlin Bensel

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.

November 9: Fall Vegetable Curry

Credit: Photo: Caitlin Bensel

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.

Subscribe to the Cooking Light Diet today and start receiving customizable meal plans for less than $2 per week. This deal is no turkey!

November 16: Chickpea "Meatballs" With Crunchy Romaine Salad

Credit: Photo: Jennifer Causey

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.

November 23: Smoky Lentil Stew

Credit: Photo: Caitlin Bensel

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.

November 30: Eggplant Parmesan

Credit: Photo: Caitlin Bensel

If you're looking for something to serve to a crowd who is tired of turkey—or an additional plant-based meal to sprinkle throughout the month—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. 

Subscribe to the Cooking Light Diet today and start receiving customizable meal plans featuring hundreds of vegetarian options!