4 Yummy Meals for Your Next Meatless Monday


Yes, you read that right. Meatless. I know, it can sound intimidating at first. And if you haven’t already jumped on the meatless Monday bandwagon, then you may be imagining salads, salads, and more salads.

But there are so many other creative and easy recipes that don’t involve meat! In fact, some are so good that you may not even realize they’re vegetarian. And no matter your dietary preferences, these recipes will have meat eaters and vegetarians alike cleaning their plates and asking for seconds!

Here are 4 dinners to get you through your next Monday, or any other day for that matter:

Garlic and Potato Soup


For soup:

  • 1 ½ tablespoons olive oil
  • 1 medium onion, diced
  • 1 head garlic, minced
  • 3 medium potatoes, diced
  • 1 (32-ounce) carton + ¼ cup vegetable broth
  • Salt and pepper, to taste

For garnish:

  • 1 ½ tablespoons walnuts, chopped
  • ½ sweet bell pepper, diced
  • Fried onions
  • Sour cream


  • In a large pot, add olive oil and heat to medium.
  • Once oil is hot, add onion and cook, stirring occasionally until translucent, or a few minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds. Stir in potatoes and vegetable broth, and bring to a boil.
  • Once it reaches a boil, turn the heat to low and let simmer until potatoes are tender, about 20 minutes.
  • Meanwhile, in a small pan over medium-low heat, add walnuts, stirring frequently, until lightly toasted, then set aside.
  • Once potatoes are tender, use an immersion blender, or food processor if you don’t have one, to puree soup until thick and creamy.
  • Add salt and pepper to taste.
  • Serve immediately, topped with toasted walnuts, bell pepper, fried onions, and a dollop of sour cream.

One Pot Spinach and Artichoke Pasta


  • 2 cups water
  • 2 cups vegetable broth
  • 16 ounces dry pasta (any type will do)
  • 2 tablespoons butter
  • 5 cloves garlic, minced
  • 5 cups sliced mushrooms
  • 1 ½ teaspoons dried thyme
  • Salt and pepper, to taste
  • 3 tablespoons flour
  • ½ cup heavy cream
  • 1 (14-ounce) can artichoke hearts, roughly chopped
  • 1 (10-ounce) box frozen chopped spinach, defrosted
  • ¾ cup grated parmesan cheese


  • In a large pan over high heat, add water, 1 cup of chicken broth, and pasta, making sure pasta is submerged, and cook for 10 minutes until most of the liquid has been cooked away.
  • Stir in butter and garlic and cook until garlic is fragrant, about 30 seconds.
  • Stir in mushrooms and thyme, and cook until mushrooms start to brown and shrink.
  • Then add salt and pepper to taste.
  • Slowly stir in flour, then add in heavy cream and remaining vegetable broth.
  • Let simmer for 5 minutes, stirring occasionally.
  • Add in artichoke hearts and spinach, stirring until combined.
  • At this point, give it a taste and add more salt and pepper as needed.
  • Remove from heat, stir in cheese, and enjoy!

Black Bean Tacos with Avocado Sauce


For sauce:

  • ½ avocado
  • ½ cup + 2 tablespoons fresh cilantro
  • Juice from 1 large lime
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 ¼ teaspoon honey
  • Pinch or 2 of salt

For filling:

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup chunky salsa
  • 1 ¼ teaspoon cumin
  • Flour tortillas
  • For toppings (optional):
  • Lettuce, chopped
  • Tomato, diced
  • Onion, diced
  • Cheddar cheese, shredded
  • Sour cream


  • In a blender, or food processor if you have one, add in all 7 sauce ingredients and blend until smooth and creamy, then set aside.
  • In a large pan over medium heat, add black beans and salsa, stirring occasionally.
  • After 2 minutes, stir in cumin and continue to cook for 3-5 minutes.
  • In the meantime, prepare your toppings and warm the tortillas.
  • Once bean mixture is heated throughout, use a fork, or potato masher if you’re feeling fancy, to mash up the black beans until they reach your desired texture.
  • Spoon bean mixture into tortillas, then top each with avocado sauce and toppings, and serve. These go great with rice!

Philly Cheese “Steak” Sandwiches


  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 portobello mushroom caps, gills and stems removed, sliced
  • 1 ½ teaspoons dried oregano
  • ¾ teaspoon black pepper
  • 1 tablespoon flour
  • ¼ cup vegetable broth
  • 1 tablespoon reduced-sodium soy sauce
  • 2 slices provolone or American cheese (both taste great)
  • 2 sub rolls, sliced lengthwise


  • In a large pan over medium heat, add oil, onion, mushroom, and bell pepper, and cook for 2 minutes.
  • Stir in oregano and black pepper, and continue to cook until veggies are soft, about 5-7 minutes.
  • Slowly sprinkle flour over veggies, stirring until evenly coated, and continue to cook for 1 minute.
  • Turn heat up to high, add in vegetable broth and soy sauce, and stir to remove any flour clumps.
  • Continue to cook until sauce has thickened, about 2 minutes.
  • Line sub rolls with cheese, spoon in veggie filling, and let your taste buds enjoy!