It is Monday, meaning that if you are trying to stick to the Meatless Monday movement, it's time to try and find a tasty vegetarian recipe for dinner.
Because reducing your consumption of meat is good for your health, for your wallet and for the planet, we have decided to help you and gather some crazy tasty recipes you will absolutely love.
Whether you are a bona fide vegetarian or just someone conscious of their meat intake, plant-based recipes are now probably a part of your diet.
There are countless benefits to eating vegetarian meals, such as increasing your vegetable intake (and therefore your fibre and vitamin intake), saving money and making a gesture for the environment.
The following recipes will give you loads of inspiration on what to cook for Meatless Mondays and all the other days of the week!
Veganuary is one of the biggest food trends this year.
Eliminating meat, fish and dairy from our diet can be challenging, but a vegetarian diet can be perfectly balanced if executed correctly.
While we are conscious to limit our meat consumption on a yearly basis, going vegetarian for a whole month is a strong health commitment and a great way to realise that we don't need meat every single day of the week.
To help you find inspiration for a month of meat-free meals, we have gathered some delicious recipes you will love having in your repertoire:
14. Sweet potato and blue cheese frittata
One of the hardest parts about kicking off a plant-based or vegan diet is finding ways to enjoy the meals you're used to without scrimping on taste.
Foodie and blogger Amy Mulvaney is going vegan for a month, and she's been sharing a whole host of simple, budget-friendly and – above all – tasty recipes with us throughout her journey.
Her latest recipe is for these seriously tasty roasted and stuffed red pepper cups. "Whenever I’m stuck for ideas for what to make for dinner, I always make these," says Amy.
"They’re easy to make, they’re filling and delicious, and it looks like you put a lot more effort into making them than you actually did!
"To keep these vegan, I’m omitting turkey mince and cheese on top, but feel free to add them in."
Roasted and Stuffed Red Pepper Cups
- 2 red peppers
- One packet microwaveable or boil-in-bag brown rice
- ½ onion
- ½ courgette
- 6 button mushrooms
- 2 tomatoes
- 1 tsp garlic powder
- 1 tsp chilli powder
- Preheat oven to 175 degrees C.
- Slice off the top of the peppers.
- Cook the rice as per instructions.
- Chop up all the vegetables and any remaining pepper from the tops.
- Mix the vegetables, garlic powder, chilli powder and rice together. Add any extra vegetables that you like.
- Stand the peppers on a lined baking tray and fill with the vegetable mixture.
- Pop the peppers in the oven and cook for 15-20 minutes until roasted.
- Serve and enjoy!
Amy Mulvaney blogs about all things lifestyle, beauty and fashion over on What She Does Now.