However and whatever you like to eat, we respect your dietary choices. However, if you are among the thousands of Americans who would like to reduce their meat consumption—something that medical doctors and ecologists agree is good for our bodies and our planet—eating at least one plant-based dinner per week is a good first step. The concept of Meatless Mondays was created with this in mind.
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The proliferation of vegetarian meat substitutes at supermarkets makes it easy to make direct swaps for ground meat and sausages in your favorite recipes. Like sausage lasagna? Then use a meatless sausage and cook as the recipe directs—that takes any hard planning for Meatless Monday out of the equation.
Complete Plant-Based CookbookThe Complete Plant-Based Cookbook is your one-stop guide to preparing delicious plant-based meals. Featuring 570+ plant-based recipes, this cookbook offers delicious meals for vegans, vegetarians, and omnivores alike.
For those who prefer less-processed foods for their plant-based meals, Cook’s Country has hundreds of vegetarian recipes made without meat substitutes that can proudly take center stage on your dinner table for Meatless Monday—or any night. Here are five of our favorites.
Broccoli Rabe with White Beans
“Beans and greens” are a tried-and-true combination for a reason—they taste great together. In this recipe, sliced garlic and red pepper flakes flavor the olive oil that the pleasantly bitter broccoli rabe and creamy canned white beans are cooked in. To make this dish a main course, serve it with rice or bread, and maybe some sliced tomatoes or steamed carrots on the side.
Broccoli Rabe with White BeansMost recipes for this boldly flavored green call for softening its edges by blanching it. But we wanted to embrace its flavor, not tamp it down.
Tex-Mex Cheese Enchiladas
These tasty enchiladas feature tortillas rolled around cheese and onion and then set in a baking dish and napped in a rich, roux-based chile gravy (dried ancho chiles give it exceptional depth) before baking. They are cheesy, gooey, and extremely comforting (not to mention kid-friendly). Serve with a salad, some rice and beans, and extra tortillas to mop up the sauce.
Tex-Mex Cheese EnchiladasWe hoped to duplicate Texans’ favorite comfort food—minus the processed cheese and the deep frying.
Vidalia Onion Pie
This “pie” is an onion-laden quiche by another name. Softened sweet onions are mixed with beaten eggs, half-and-half, and hot sauce and baked in a buttery Ritz-cracker crust. This pie is elegant, yes, but also quite hearty and filling. A green salad on the side makes it a meal.
Vidalia Onion PieA buttery-rich Ritz Cracker crust both elevates and simplifies this onion-laden pie.
Four-Chile Vegetarian Chili
Here is a robust chili that is a staff and reader favorite—and it’s 100 percent vegan! Dried ancho and guajillo chiles pair with chipotle chiles in adobo to create a complex base of flavor. Three kinds of canned beans contribute heft, as does pleasantly chewy barley. Dried porcini mushrooms add background umami. Serve this chili with a range of toppings—chopped onion, cubed avocado, grated cheese and sour cream (which takes it out of vegan territory), and hot sauce. Don’t forget the chips!
Four-Chile Vegetarian ChiliThe complex beauty of the best chilis, such as this one, comes from the dried chiles—not the meat.
Potato and Parmesan Tart
If the thought of a meatless tart sounds light and dainty, think again: This gorgeous tart (which, as a bonus, is easy to make) is rich with cream cheese, Parmesan, and Russet potatoes, all encased in a crisp, buttery tart crust. Dijon and fresh rosemary add depth and interest. This one is a winner at brunch too. Pro move: Top each slice with an over-easy fried egg.