Meatless Monday recipes | Food & Cooking

Do that simple to organize lasagna made with tofu and you’ll save the time it takes to brown the bottom beef you would possibly usually use, plus save on the price. Cooked mushrooms and zucchini add some texture and vitamin.

1¾ cups zucchini, chopped

1 tablespoons lemon juice

1 tablespoon dried parsley flakes

1 teaspoon Italian herb seasoning

1/4 teaspoon black pepper

4 cups fat-free marinara sauce

8 oz. lasagna noodles, raw

6 oz. Mozzarella cheese, grated

½ cup Parmesan-style cheese

Preheat oven to 350 levels. Sauté the mushrooms and zucchini in a nonstick skillet till tender, including slightly water if wanted. Put aside. Mash the tofu in a small mixing bowl. Add the lemon juice, dried parsley flakes, Italian herb seasoning, and pepper. Combine nicely. Mix the water and marinara sauce. (The additional water shall be absorbed by the noodles.) Assemble the lasagna: Put about 1/3 of the sauce on the underside of a 9×13-inch baking dish. High with half of the raw noodles, half of the tofu combination, half of the Mozzarella cheese, and all the mushrooms and zucchini. Put one other 1/3 of the sauce on prime, the remaining noodles, the remaining tofu, after which the final 1/3 of the sauce. High with the remaining Mozzarella and Parmesan cheeses. Cowl the casserole with foil. Bake at 350 for one hour. Take away from oven and let sit 10 to fifteen minutes to make serving simpler. Lower lasagna into 18 items. Supply: “Soy meals – A Wholesome Profile,” Soybean Analysis & Promotion Council.

Burritos are a favourite meal selection and your loved ones received’t miss the meat on this recipe that makes use of nutritious and low-cost beans as a meat substitute. The recipe has the benefit of being ready in a slow-cooker so the filling is ready-to-go when wanted. If desired, the combination will be cooled after it’s cooked after which frozen for future use.

2 cans (15 oz.) no-salt-added black beans, rinsed and drained

1 package deal (16-oz.) frozen entire kernel corn

1 can (14.5 oz.) no-salt-added fire-roasted tomatoes, undrained

1 medium pink bell pepper, chopped (1 cup)

1 cup reduced-sodium salsa

1 contemporary jalapeno pepper, seeded and finely chopped

2 teaspoons floor chipotle chile pepper or chili powder

16 (8-inch) entire wheat flour tortillas, warmed

1 cup shredded taco cheese mix or cheddar cheese (6 oz.)

½ cup sliced inexperienced onions (choose.)

Low-fat Greek yogurt (choose.)

In a 3½- or 4-quart gradual cooker mix the beans, corn, tomatoes, bell pepper, salsa, jalapeno, chipotle pepper and garlic. Cowl and cook dinner on Low 5 to six hours or Excessive 3½ to 4 hours. Utilizing a slotted spoon, spoon bean combination onto every warmed tortilla, just under heart. High with lettuce, cheese and, if desired, inexperienced onions. Fold backside edge of every tortilla over filling. Fold in reverse sides, roll up tortilla. If desired, serve with yogurt. Supply: “Gradual Cooker Favorites, Quantity 8,” 2020.

Completely different sorts of nuts may also be used as a meat substitute and protein supply. Lynne Rossato Kasper, former host of the radio present “Splendid Desk,” turns regularly to this recipe, which makes use of toasted pistachios and pine nuts, as her consolation meals.

1 cup shelled pistachio nuts

3 giant unpeeled garlic cloves

1 cup firmly packed contemporary basil leaves (or a mixture of spearmint, peppermint, and basil)

½ cup extra-virgin olive oil

1 teaspoon coarse sea salt

½ teaspoon coarsely cracked black pepper

½ teaspoon crushed pink pepper

1 pound dried linguini or spaghetti

1 pound assorted cherry tomatoes, halved

½ cup shredded Parmigiano Reggiano

Warmth a big heavy-bottom skillet over medium warmth. Pile in pistachios and pine nuts. Cook dinner, stirring regularly, till mild brown and extremely nutty smelling, 3 to five minutes. Switch to a meals processor. Add garlic to skillet and cook dinner, turning sometimes, till softened and browned in patches, about 5 minutes; take away to a plate to chill. Peel and add to the meals processor, together with basil, and course of. With the blade nonetheless operating, drizzle oil in via the chute. As soon as integrated, switch to a big bowl. Stir in salt, black pepper, and pink pepper. In the meantime, cook dinner linguine in response to package deal instructions till al dente. Reserve about ¾ cup pasta water. Drain remaining water from pasta and provides the colander a superb shake or two. Add pasta and tomatoes to pesto. Give all of it a superb combine and drizzle in sufficient of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano Reggiano. Supply: “AllRecipes,” February/March 2022.

With the addition of contemporary scallions, cilantro and spicy pepper jack cheese, these zingy burgers are a extra tasty selection than the common veggie burgers you could have tried. The rolled oats assist to carry them collectively.

1 can (15.5 oz.) black beans, rinsed and drained

2 oz. finely grated pepper Jack cheese (1/4 cup)

2 tablespoons chopped contemporary cilantro

1 tablespoon olive oil, extra for the plate

4 entire wheat hamburger buns, toasted

Jarred salsa, for serving

Sliced avocado, for serving

Put the oats in a meals processor and pulse 3 times to roughly chop. Add half of the beans and pulse into a rough paste, about 6 pulses. Add the egg, cumin, and ½ teaspoon salt and course of to combine nicely, about 1 minute. Switch the bean combination to a big bowl. Stir within the remaining beans, the cheese, cilantro, and scallions. With moist fingers, type the bean combination into 4 ½-inch patties and switch to a calmly oiled plate. Refrigerate for 15 to 18 minutes for the burgers to arrange. Warmth a big heavy-duty skillet (ideally a forged iron) on excessive warmth till extremely popular; add the oil and swirl to coat the underside. Cook dinner the burgers till browned, with a superb crust, 2 to three minutes. Flip the patties and cook dinner, flipping once more if essential, till the burgers really feel agency when pressed with a fingertip, one other 3 to five minutes. Serve the burgers within the buns topped with the salsa and avocado. Supply: “High-quality Cooking,” June/July 2012.