When it comes to embracing a meatless lifestyle, Meatless Monday has become a popular choice for many. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this article is here to help. We’ve compiled a list of the most popular vegetarian recipes that are not only delicious but also satisfyingly filling. From hearty lentil burgers to flavourful roasted vegetable pasta, these recipes will make your Mondays and your taste buds happy. So, grab your apron and get ready to whip up some mouth-watering vegetarian dishes that even the most devoted meat-eaters won’t be able to resist.

Mexican Quinoa Stuffed Peppers

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and white pith. Place the peppers in a baking dish.
3. In a large bowl, combine the cooked quinoa, black beans, corn, salsa, cumin, and chili powder. Mix well.
4. Spoon the quinoa mixture into each bell pepper, filling them to the top.
5. If desired, sprinkle shredded cheese over the stuffed peppers.
6. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve.

Lentil and Mushroom Shepherd’s Pie

Ingredients:

• 2 cups lentils, cooked
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Mashed potatoes, for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant and golden.
3. Add the mushrooms, carrots, and celery to the skillet. Cook until the vegetables are tender.
4. Stir in the cooked lentils, vegetable broth, tomato paste, thyme, and rosemary. Bring to a simmer and let cook for 5 minutes.
5. Transfer the lentil and vegetable mixture to a baking dish.
6. Top with a layer of mashed potatoes, spreading them evenly over the lentil mixture.
7. Bake for 25-30 minutes, or until the mashed potatoes are golden brown.
8. Allow to cool slightly before serving.

Roasted Vegetable Buddha Bowl

Ingredients:

• 1 cup quinoa, cooked
• 2 cups mixed roasted vegetables (such as sweet potatoes, carrots, broccoli, and bell peppers)
• 1 cup chickpeas, cooked
• 1 cup kale, chopped
• 1/4 cup tahini
• Juice of 1 lemon
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup (optional)
• Sesame seeds, for garnish

Instructions:

1. In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, and kale.
2. In a separate small bowl, whisk together the tahini, lemon juice, soy sauce or tamari, and maple syrup if using. If the dressing is too thick, add a little water to thin it out.
3. Pour the dressing over the quinoa and vegetable mixture and toss to combine.
4. Divide the buddha bowl mixture into serving bowls and sprinkle with sesame seeds.
5. Serve immediately and enjoy!

Spinach and Feta Stuffed Mushrooms

Ingredients:

• 12 large mushrooms
• 2 cups spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushrooms and set aside.
3. In a medium skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
4. Add the spinach to the skillet and cook until wilted.
5. Remove from heat and stir in the feta cheese and breadcrumbs.
6. Season the mushroom caps with salt and pepper, then stuff each cap with the spinach and feta mixture.
7. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Serve hot and enjoy!

Chickpea Curry with Coconut Rice

Ingredients:

• 1 cup jasmine rice
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 cup baby spinach
• Fresh cilantro, for garnish

Instructions:

1. In a medium saucepan, combine the jasmine rice, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer until the rice is cooked and the liquid is absorbed.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant and golden.
3. Stir in the curry powder, cumin, and turmeric.
4. Add the chickpeas, diced tomatoes (including the juice), and baby spinach to the skillet. Stir to combine.
5. Bring the mixture to a simmer and let cook for 10 minutes, or until the chickpeas are heated through and the spinach is wilted.
6. Serve the chickpea curry over the coconut rice.
7. Garnish with fresh cilantro and enjoy!

Eggplant Parmesan

Ingredients:

• 1 large eggplant, sliced into 1/4-inch rounds
• Salt
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 jar marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out any excess moisture.
3. In a shallow bowl, combine the breadcrumbs and grated Parmesan cheese.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
5. Place the breaded eggplant slices on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Arrange a layer of the baked eggplant slices on top of the sauce, followed by another layer of sauce and a sprinkle of mozzarella cheese.
8. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh basil and serve.

Sweet Potato and Black Bean Enchiladas

Ingredients:

• 2 large sweet potatoes, diced
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 jar enchilada sauce
• 8 flour tortillas
• 1 cup shredded cheese (such as cheddar or Monterey Jack)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat some oil over medium heat. Add the onions and garlic and sauté until fragrant and golden.
3. Add the diced sweet potatoes to the skillet and cook until tender.
4. Stir in the black beans, cumin, chili powder, paprika, and cayenne pepper if using. Cook for another 2-3 minutes to allow the flavors to meld.
5. Pour half of the enchilada sauce into the bottom of a baking dish.
6. Spoon the sweet potato and black bean mixture onto each flour tortilla, then roll them up and place them seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
8. Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
9. Garnish with fresh cilantro and enjoy!

Caprese Stuffed Avocado

Ingredients:

• 2 avocados, halved and pitted
• 1 pint cherry tomatoes, halved
• 1 cup mozzarella cheese, diced
• Fresh basil leaves, chopped
• Balsamic glaze, for drizzling
• Salt and pepper, to taste

Instructions:

1. Scoop out some of the flesh from each avocado half to create a larger cavity for the stuffing.
2. In a bowl, combine the cherry tomatoes, mozzarella cheese, and chopped basil. Mix well.
3. Season the tomato and cheese mixture with salt and pepper to taste.
4. Spoon the tomato and cheese mixture into each avocado half, filling them to the top.
5. Drizzle balsamic glaze over the stuffed avocados.
6. Serve immediately and enjoy!

Vegetable Stir-Fry

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (such as broccoli, bell peppers, carrots, and snap peas)
• 1/4 cup soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• Cooked rice or noodles, for serving

Instructions:

1. In a large skillet or wok, heat the vegetable oil over high heat.
2. Add the sliced onion and minced garlic to the skillet and stir-fry until fragrant and golden.
3. Add the mixed vegetables to the skillet and cook until tender-crisp.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, and cornstarch until smooth.
5. Pour the sauce mixture over the vegetables in the skillet and stir-fry until the sauce thickens and coats the vegetables.
6. Serve the vegetable stir-fry over cooked rice or noodles.

Spinach and Ricotta Stuffed Shells

Ingredients:

• 24 jumbo pasta shells
• 2 cups spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cups marinara sauce

Instructions:

1. Cook the jumbo pasta shells according to package instructions. Drain and set aside.
2. In a large bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, dried oregano, and dried basil. Mix well.
3. Preheat your oven to 375°F (190°C).
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Stuff each cooked pasta shell with a spoonful of the spinach and ricotta mixture, then place them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells.
7. Cover the dish with foil and bake for 20-25 minutes, or until the shells are heated through and the cheese is melted and bubbly.
8. Serve hot and enjoy!

These popular vegetarian recipes are perfect for Meatless Monday, or any day of the week when you’re looking for a delicious and satisfying meat-free meal. From Mexican-inspired quinoa stuffed peppers to creamy spinach and feta stuffed mushrooms, there’s something for everyone on this list.

Starting with Mexican Quinoa Stuffed Peppers, this recipe combines the goodness of bell peppers with a flavorful quinoa and black bean filling. Top it off with some shredded cheese and fresh cilantro for a truly satisfying meal.

For a hearty and comforting dish, try the Lentil and Mushroom Shepherd’s Pie. Packed with protein and flavor, this dish features a savory lentil and vegetable filling topped with creamy mashed potatoes.

Looking for a light and nourishing meal? The Roasted Vegetable Buddha Bowl is the perfect choice. Packed with quinoa, mixed roasted vegetables, chickpeas, and kale, this bowl is dressed with a tahini-based dressing that adds a delicious creaminess.

If you’re a fan of mushrooms, the Spinach and Feta Stuffed Mushrooms are a must-try. These bite-sized treats are filled with a mixture of spinach, feta cheese, and breadcrumbs, then baked to perfection.

For a taste of Indian cuisine, the Chickpea Curry with Coconut Rice is a winner. This flavorful curry is made with chickpeas, tomatoes, and spinach, and is served over fragrant coconut rice.

Eggplant Parmesan is a classic Italian dish that never fails to please. Sliced eggplant is breaded and baked until crispy, then layered with marinara sauce and mozzarella cheese for a cheesy and satisfying meal.

The Sweet Potato and Black Bean Enchiladas are a delicious twist on a Mexican favorite. These enchiladas are packed with diced sweet potatoes, black beans, and savory spices, then topped with enchilada sauce and melted cheese.

For a refreshing and satisfying salad, try the Caprese Stuffed Avocado. Ripe avocados are filled with a mixture of cherry tomatoes, mozzarella cheese, and fresh basil, then drizzled with balsamic glaze for a burst of flavor.

The Vegetable Stir-Fry is a quick and easy meal that can be customized to your taste. Simply stir-fry your favorite vegetables in a flavorful sauce and serve over rice or noodles for a satisfying meal.

Last but not least, the Spinach and Ricotta Stuffed Shells are a delicious Italian-inspired dish. Jumbo pasta shells are filled with a creamy spinach and ricotta mixture, then baked in marinara sauce until bubbly and golden.

Whether you’re a seasoned vegetarian or just looking to incorporate more meatless meals into your diet, these popular recipes are sure to satisfy. So go ahead and give them a try – your taste buds and your body will thank you!