Meatless Monday Recipes

When the heat cranks up, the last thing you want is a heavy meal—but that doesn’t necessarily mean you want a salad leaf either. So this July we’re sharing some great, satisfying recipes that rely on plant proteins, which tend to be a little easier on our systems.

One great way to start incorporating meatless recipes is by trying “Meatless Mondays.” Making this tiny tweak in your meal planning can have positive effects on both your physical health and our planet’s health, while keeping your menu interesting and fun. Whether you’re vegan, vegetarian, or looking to change up your menu—these favorite finds from Calibrate Food Expert, Stephanie Middleberg, MS, RD, CDN, are all wonderful places to start. Enjoy!

MEATLESS MONDAY RECIPES

Kale and Quinoa Salad With Tofu and Miso

Recipe from The New York Times

Yellow-Green*

You can swap the grapeseed oil for avocado oil here.

Tofu Cashew Coconut Curry

Recipe by Ambitious Kitchen

Yellow-Green*

Vegetarian Eggplant Meatballs

Recipe by Pamela Salzman

Yellow-Green*

Pair these delicious meatballs with zucchini linguine in the summer or spaghetti squash in the fall.

Lentil Salad

Recipe from Bon Appetit 

Yellow-Green*

Asian Slaw

Recipe by Feasting At Home

Yellow-Green*

Try adding cashews and/or tofu for some protein. 

Kung Pao Chickpea + Brussels Sprouts Stir-fry

Recipe by Ambitious Kitchen

Yellow-Green*

Crispy Peanut Tofu Cauliflower Rice Stir-Fry

Recipe by Minimalist Baker

Yellow-Green*

Vegan Chickpea "Tuna" Salad

Recipe by Pamela Salzman

Yellow-Green*

*For Calibrate program members

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