Vegetarian Recipes: Tasty Dishes For Meatless Mondays

GO VEG:Replace your meatballs with eggplant veggie balls, replace wheat pasta with zucchini pasta or try this recipe for homemade meatballs from the Minimalist Baker.

Ingredients for tomato sauce:
Large pot of boiling water
6 large ripe tomatoes
6 leaves of basil
3 tbsp. of extra virgin olive oil (EVOO)
Pinch of sea salt

Method:
-Place an X on the bottom of tomato, and remove the top core with a paring knife
-Place in boiling water for two minutes and quickly remove; now peel will come off easily
-Chop all peeled tomatoes, then remove all the seeds
-Place tomatoes in food processor with basil and salt

Ingredients for eggplant meatballs:
2 large eggplants
2 flax eggs ( 2 tbsp. ground flax and 6 tbsp. water)
1/4 cup almond meal
1/4 cup nutritional yeast
1 cup gluten-free bread crumbs, plus another 1 1/2 cups for breading
1/4 cup ground flax mixed with 3/4 cup water (for breading)
2 cups gluten-free flour (for breading)


Method:
-Slice eggplants thick. Lay on baking sheet with parchment paper. Place in oven on the broil setting. Cook for three to four minutes. Bring back out of oven and sprinkle with salt pepper and EVOO. Place back into oven for another 3 minutes. Flip again and blend when golden brown until you form a smooth paste.
-Fold in flax eggs. Then mix in almond meal and nutritional yeast and bread crumbs
-In three separate dishes, place all your breading ingredients
-Take one tbsp. of eggplant mix, ball it up and divide it into halves. Fill the middle with a piece of mozzarella and cover it up with other half of eggplant mixture. Roll into nice ball, making sure mozzarella is secure inside
-Roll ball in flour first, then flax mixture, then breadcrumbs. Then place on parchment paper on baking sheet. When all balls are done, drizzle with EVOO
-Place in a 400 F oven. Bake for 25 minutes. In the final five minutes set on broil for a golden crust cover

Ingredients for zucchini pasta:
1 batch of fresh tomato sauce
1 recipe eggplant veggie balls
4 medium zucchini, spiralized (or peeled into strips with a peeler or julienne peeler)
1/4 cup hemp seeds

Method:
-Warm tomato sauce in a medium saucepan and toss in zucchini just enough to warm everything together. Top with meatballs and hemp seeds, enjoy!

Serves 4

Chef Lauren Marshall's notes:
"Spiralizing is a great alternative to refined flour-based pastas. It is also a sneaky way to introduce more veggies into our diet without digging too hard."

GO VEG: Replace fish with tofu and veggie bacon from Yves. You can also make your own veggie bacon with this recipe from Free From Harm

Ingredients:
1 recipe of sea tofu (recipe below)
2 recipe of chipolte almond aioli (recipe below)
1/2 cup fresh cilantro
1 cup finely shaved red or green cabbage

Assembly:
-Lay tortilla shell out open. Garnish with one veggie-bacon wrapped tofu, shredded cabbage, chipotle almond aioli and fresh cilantro. Repeat until all tacos are assembled and enjoy!

Ingredients for Sea Bacon Tofu
1-12oz pack of organic non GMO tofu
1 cup whole grain bread crumbs
1 tsp. kelp powder
1/4 tsp. garlic powder
1/4 tsp. sweet paprika
1/4 tsp. onion powder
1 tsp. salt
Extra virgin olive oil (EVOO) as needed
Non GMO mini corn tortillas

Method:
-Cut tofu in half horizontally then each half into six equal sized pieces (one piece per taco)
-In a bowl toss bread crumbs together with kelp powder, garlic powder, paprika, onion powder, and salt. Dip tofu slices into olive oil then into the bread crumb mixture, patting lightly to coat well.
-Place sea tofu on an oiled baking pan seam side down.
-Bake the sea tofu in a preheated 350 F oven for 30 minutes.
When first side becomes golden brown and crispy, turn over and finish baking.

Ingredients for chipotle almond aioli
1 cup water
1/2 cup blanched white almonds
1/2 cup hot water
1/2 tsp. salt
2 tsp. dijon mustard
1 tsp. fresh garlic
2 Tbsp. lime juice
2 tsp. chopped chipotle peppers in adobo sauce
1 Tbsp. maple syrup

Method:
-In a blender, place almonds, water, salt, maple syrup, chipotle, garlic and mustard
-While blender is running, slowly pour olive oil in until mixture thickens. Pour mixture into a bowl and fold in lime juice

Makes 12 mini tacos

Chef Lauren Marshall's notes:
"People tend to be skeptical about making their own aioli. This recipe is a preservative and stress-free way to ensure you will never be scared to make your own delicious taco topper ever again."

GO VEG: Skip the meat and fill up with sweet potatoes and veggies.

You will need:
-9.5 X 7.5 casserole dish
-Mandoline slicer (to achieve the perfect slice)
-Blender

Ingredients:
1 baked sweet potato, cut into strips
2 cups packed kale (or spinach)
1 red pepper, sliced paper thin with mandoline
9 oz jar of organic tomato sauce
12 leaves of basil
1 pack Yves Italian ground round or other ground soy
1 large yellow or green zucchini, sliced paper thin with mandolin
1 recipe of cashew ricotta (below)

Method:
-Bake sweet potato in oven at 400 F for 35 minutes. Make sure it is cooked through but not too mushy.
-Slice zucchini on mandoline lengthwise with the mandolin and set aside.
-Slice peppers thin, achieving a lasagna like shape.
-In casserole dish, place tomato sauce in bottom to coat. Lay alternating strips of zucchini to create the first layer. Remember these are your pasta replacements!
-Next, add sweet potato creating another layer, then crumble the Yves veggie ground round (or other soy ground) on top of the sweet potato.
-On top of the ground round, pour some of the cashew ricotta cheese. Next, place the pepper and the kale leaves for another layer.
-Spoon some tomato sauce on top covering the entire layer of kale. Repeat all these steps until you reach the top of your dish.
-Finally, sprinkle with some fresh basil and dollops of cashew ricotta. Bake in oven at 325 for about an hour.
-Let sit out of oven for 15 to 20 minutes to let cook and ensure it is easy to cut.

Ingredients for Cashew Ricotta Cheese
2/3 cup raw cashews
4 Tbsp. nutritional yeast
2 Tbsp. tahini
1 cup water
1 Tbsp. lemon juice
1 tsp. sea salt
2 Tbsp. white miso

Method:
-Place all ingredients into blender until smooth
-Place creamy cashew mixture into a pot and cook on medium heat until it begins to thicken
-Stays fresh in refrigerator for up to two weeks.

Serves 8

Chef Lauren Marshall's notes:
"This recipe is great to bring to your next potluck or wow the family any night of the week! I especially love this recipe because it is guilt free! I have filled it with just plain veggies, no noodles, no shame nut cheese."

GO VEG:There are endless ways to make vegetarian or vegan burgers. We're also huge fans of using a mushroom as your patty. This one from Epicurious is made with pesto, provolone and roasted peppers.

What you will need:
Recipe for cranberry sauce (below) or store-bought cranberry sauce
Recipe for almond ailoli or store-bought vegan mayo
Yves chick’n burger patties (follow package directions) or other meatless patties
Recipe for mushroom and wild rice stuffing
Whole grain buns

Assembly:
-Place a spoon-full of mayo on each side of bun, then on bottom bun layer, place a scoop of cranberry sauce.
-Place chick’n burger patty on top of cranberry sauce, then top with grilled rice stuffing.

Ingredients for cranberry sauce:
3 cups cranberries
1/2 cup agave syrup
1/4 cup orange juice
pinch ground cinnamon
1/2 tbsp. vanilla extract

Method:
-Add all ingredients in small saucepan over medium high heat. When mixture starts to bubble, reduce heat to low. When cranberries are tender, remove from heat and enjoy.

Recipe for almond aioli:
1 cup water
1/2 cup blanched white almonds
1/2 cup hot water
1/2 tsp. salt
2 tsp. dijon mustard
1 tsp. fresh garlic
2 Tbsp. lemon
1 Tbsp. maple syrup

Method:
-In a blender, blend almonds, water, salt, maple syrup, chipotle, garlic and mustard
-While blender is running, slowly pour in olive oil in mixture until it thickens. Pour mixture into a bowl and fold in lemon juice

Ingredients for mushroom and wild rice stuffing:
1 cup brown & wild rice blend
2 1/4 cups vegetable broth
1 tablespoon coconut oil
1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
3 Tbsp. fresh chopped sage
1 Tbsp. fresh chopped thyme
1 tsp. salt
1 apple, cored and diced
1/2 cup dried cranberries
1/2 cup chopped pecans
2 Yves veggie apple and sage sausage, chopped or another veggie sausage brand
1/4 cup ground flax

Directions:
-Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35 to 40 minutes, cooking until the broth is completely absorbed.
-While the rice is cooking, melt the coconut oil in a large pan over medium heat and sauté the onion and celery until tender, about eight minutes.
-Add in the garlic, mushrooms, sage, thyme, and salt, and sauté another 8 to 10 minutes, until the mushrooms are tender. Fold in chopped Yves veggie apple and sage sausage
-Work mix with hands until begins to come together
-Scoop on to burgers, enjoy!

Chef Lauren Marshall's notes:
"I worked on Nantucket for four years. My favourite place to grab a bite to eat was on the wharf in the middle of the town. There was an amazing sandwich shop there and I always ordered the “Turkey Terrific”. Basically it was holiday dinner between two slices of bread. So when I became vegan, I developed my favourite festive recipes that is entirely veg friendly."

GO VEG:Replace your meat with ground soy, tofu or even tempeh. We also like this recipe from Jamie Oliver with sweet potatoes.

Ingredients:
1 onion
2 carrots
1/2 cup organic peas
1 stalk of celery (optional)
1 cup organic corn
1 can of lentils
1 pack Yves garden veggie crumble or another ground soy product
8 large Yukon gold potatoes
1/2 cup coconut milk
1/4 cup melted coconut oil
sea salt and pepper to taste
pinch of cumin
1/2 tsp. thyme
2 tbsp. soy sauce
1 tsp. paprika
sunflower oil for cooking

Method:
-In a large pot, cook the peeled potatoes in salted water. In a large pan, sauté the chopped onions, carrots, celery
-Cook until golden, add the peas, lentils, veggie crumble and cover to cook for a few minutes
-Add a bit of water if these veggies start to stick to the bottom of the pan. Add in the corn and season with cumin and thyme, salt and pepper. Turn heat off
-Drain cooked potatoes, leaving some of the water near the bottom, mash them with the coconut milk and oil until a puree forms. Taste and season with salt and pepper
-In a deep baking dish, place in the whole mix of vegetables with lentils mixture on the bottom of the pan and spread out evenly.
-Add the mashed potatoes on top and smooth out over top with the back of the spoon.
-Bake at 375 F for 20 to 30 minutes.

Serves 4 to 6

Chef Lauren Marshall's notes:
"Sprinkle the top with paprika, and poke through with a fork to make breathing vents in the mashed potatoes."

GO VEG:
This delicious recipe is fully of nutritious veggies including broccoli florets, asparagus and quinoa. This recipe by Pinch of Yum includes tofu instead of chicken-less strips.

Ingredients:
1 cup quinoa, soaked in water for four to eight hours
1 3/4 cups water
saffron threads
1 pack of Yves veggie chick’n tenders or other chicken-less strips
Handful swiss chard
3 cups broccoli florets
1 cup cherry tomatoes, for garnish
1/2 bunch asparagus
1 cup mung bean or lentil sprouts for garnish
1 cup raw sauerkraut, for garnish
2 green onions, thinly sliced
sea salt
coconut oil

Method:
-Drain and rinse the quinoa. Transfer to a medium saucepan. Add the water and saffron and bring to a boil over high heat.
-Decrease the heat to medium low, cover, and cook undisturbed for 15 to 20 minutes until the water is absorbed and the quinoa is tender. Let stand, covered for five minutes. Fluff with a fork.
-Meanwhile put about one inch of water in a medium saucepan.
-Place vegetables in the saucepan or steaming insert, and bring to a boil over high heat. Decrease the heat to a medium-low, cover, and cool until the vegetables are tender crisp, about eight minutes.
-Drain well. Follow package directions for Yves veggie chick’n to cook.
-Put Yves veggie chick’n, cilantro, sprouts, sauerkraut, nuts and green onions out to garnish your own dishes.

Serves 4

Chef Lauren Marshall's notes:
"I love using saffron in my cooking. Not only does it add beautiful colour to the food but some researchers believe that saffron works by helping to make the feel-good neurotransmitter serotonin more available to the brain."

GO VEG:
Yes, a meat-less meatloaf is possible. We're also fans of this recipe by the Food Network that makes use of sun-dried tomatoes and mushrooms.

Ingredients:
1/2 an onion
1/2 cup walnuts
2 cups cooked lentils
1 pack yves ground round
1 cup breadcrumbs or smashed crackers
2 cups frozen veggies
1/4 cup apple sauce
1/4 cup organic ketchup
1/2 tsp. each of thyme, oregano and savoury

Method:
-Chop onion and walnuts roughly
-Mash the lentils with onions and walnuts and mix with breadcrumbs
-Mix in frozen veggies and apple sauce.
-Pack into two small loaf pans (or one large) and top with ketchup.
-Bake at 350 for 20 to 25 minutes

Makes 2 loaves

Chef Lauren Marshall's notes:
"Great to add in wraps, sandwiches, or top on hearty bowls! This recipe can also easily be formed into burger patties, or balls."