5 Easy Vegan Recipes for Meatless Mondays

Here are 5 delicious vegan recipes that you can whip up for Meatless Mondays:

1. Vegan Lentil and Vegetable Soup

Ingredients:
– 2 cups of red lentils
– 2 diced onions
– 2 diced celery stalks
– 2 diced carrots
– 2 cloves of minced garlic
– 6 cups of vegetable broth
– 1 can of diced tomatoes
– 1 tablespoon of tomato paste
– Salt and pepper to taste

Instructions:
1. Rinse the lentils and set aside.
2. In a large pot, sauté the onions, celery, and carrots until they are tender.
3. Add the minced garlic and sauté for a minute.
4. Add the vegetable broth, diced tomatoes, tomato paste, and lentils to the pot.
5. Bring everything to a boil, then simmer for 25-30 minutes or until the lentils are cooked.
6. Season with salt and pepper to taste and enjoy your vegan lentil and vegetable soup.

2. Vegan Tofu Stir Fry

Ingredients:
– 1 package of firm tofu
– 1 diced onion
– 2 minced garlic cloves
– 2 cups of chopped vegetables (bell peppers, carrots, broccoli, etc.)
– 2 tablespoons of soy sauce
– 1 tablespoon of cornstarch
– Salt and pepper to taste

Instructions:
1. Drain and press the tofu and cut it into small cubes.
2. In a pan, sauté the onion and garlic until they’re golden brown.
3. Add the tofu and veggies to the pan and cook until the veggies are tender and the tofu is crispy.
4. In a separate bowl, mix together the soy sauce and cornstarch.
5. Pour the sauce over the tofu and veggies and cook for another minute or until the sauce is thick and well-combined.
6. Season with salt and pepper to taste and enjoy your vegan tofu stir fry.

3. Vegan Spaghetti and “Meatballs”

Ingredients:
– 1 package of spaghetti
– 1 can of chickpeas
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– 1/2 teaspoon of dried thyme
– Salt and pepper to taste
– Vegan parmesan cheese (optional)

Instructions:
1. Cook the spaghetti according to the package instructions.
2. In a food processor, blend together the chickpeas, dried herbs, salt, and pepper until well-combined.
3. Roll the chickpea mixture into small balls.
4. In a separate pan, sauté the chickpea “meatballs” until they’re golden brown on all sides.
5. Plate the spaghetti and top it with the chickpea “meatballs.”
6. Sprinkle the vegan parmesan cheese over the dish (optional) and enjoy your vegan spaghetti and “meatballs.”

4. Vegan Mushroom Risotto

Ingredients:
– 1 cup of arborio rice
– 1 diced onion
– 2 minced garlic cloves
– 4 cups of vegetable broth
– 1 cup of sliced mushrooms
– 1/2 cup of white wine (optional)
– Salt and pepper to taste

Instructions:
1. In a pot, sauté the onion and garlic until they’re tender.
2. Add the arborio rice to the pot and toast it for a minute.
3. Add the white wine to the pot and cook until the liquid is absorbed.
4. Add the vegetable broth to the pot, one cup at a time, simmering until the liquid is absorbed before adding the next cup.
5. In a separate pan, sauté the mushrooms until they’re golden brown.
6. Once the rice is cooked and the liquid has been absorbed, mix in the sautéed mushrooms.
7. Season with salt and pepper to taste and enjoy your vegan mushroom risotto.

5. Vegan Sweet Potato and Black Bean Chili

Ingredients:
– 1 can of black beans
– 1 diced onion
– 2 minced garlic cloves
– 1 diced bell pepper
– 1 diced sweet potato
– 1 can of diced tomatoes
– 2 tablespoons of chili powder
– Salt and pepper to taste

Instructions:
1. In a large pot, sauté the onion, garlic, bell pepper, and sweet potato until they’re tender.
2. Add the black beans, diced tomatoes, chili powder, salt, and pepper to the pot and stir everything together.
3. Simmer the chili for 25-30 minutes or until the sweet potato is cooked.
4. Adjust the seasoning as needed and enjoy your vegan sweet potato and black bean chili.

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