Take a Break And Try These Delicious Meatless Meals

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Mushroom Pasta With Parmesan

Ingredients

226 gm short pasta, like penne, plus saved pasta water

450 gm mushrooms

1/2 small yellow onion

4 tbsp olive oil

¾ tsp kosher salt

3 tbsp salted butter

1 tbsp fresh lemon juice

2 tbsp breadcrumbs or panko (optional)

4 garlic cloves

¼ tsp red pepper flakes

¼ cup grated Parmesan cheese

Creamy variation: 110 gm soft crumbled goat cheese

Steps

1- Boil heavily salted water in a large pot, add the pasta, and cook until al dente. Drain the pasta and save out ½ cup pasta water.

2- In the meantime, clean the mushrooms and slice them. Slice the onion thinly. Heat 2 tablespoons of olive oil over medium high heat in a skillet. Add the onion and sauté for 2 minutes. Then add the mushrooms and cook for 2 minutes, stirring occasionally. Add ½ teaspoon kosher salt and cook for another 3 to 4 minutes, stirring often, until most of the liquid is absorbed and the mushrooms are tender. Add 1 tablespoon butter and lemon juice and increase the heat to high. Cook for 2 minutes until the edges of the mushrooms are golden brown. Stir in the breadcrumbs or panko and remove the mushrooms to a bowl.

3-  Mince the garlic. Heat 2 tablespoons olive oil and 2 tablespoons butter in the same skillet over medium low heat. Add the garlic and red pepper flakes and cook for 2 to 3 minutes until fragrant. Remove from the heat before garlic browns.

4- Add the mushrooms, pasta, Parmesan cheese, the remaining kosher salt, and just enough pasta water until saucy to the skillet with the garlic butter sauce. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy the warmth.

Image and recipe credit: acouplecooks.com

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Pasta With Lentils

Ingredients

1 ¼ cup rinsed dried brown lentils

1 ¼ cup short pasta shapes

5 cups vegetable or chicken broth

8 cherry tomatoes, cut into halves

1 Tbsp olive oil, plus more for drizzling

2 minced garlic cloves

1 small-sized diced onion

1 Tbsp tomato paste

1/4 tsp ground cumin

Salt and pepper to taste

Steps

1- Heat oil in a large pot over medium heat. Add the onion and saute for 5 minutes.

2- Add the garlic and tomatoes and stir for a minute

3- Add lentils, cumin, tomato paste, broth, and pepper.

4- Increase the heat and bring to a simmer. Place the lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.

5- Taste and adjust the seasoning according to your liking.

6- Add the pasta and cook gently over medium heat until al dente.

7- If the stew is too thick, add a touch of water or broth gradually and thin to desired consistency. Taste, you might want to adjust the seasoning before serving.

8- Serve with a drizzle of olive oil, ground black pepper, and grated parmesan cheese if you don't keep it vegan. Garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!

Image and recipe credit: theclevermeal.com

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Veggie Pizza With Peppers

Ingredients

Pizza dough

210 grams all-purpose flour or bread flour

½ tsp instant or active yeast

½ tsp fine salt

¾ cup lukewarm water

¾ Tbsp olive oil

Topping

1 ½ Tbsp olive oil

4 medium-sized bell peppers, deseeded and cut into slices 

1 large minced garlic clove

Salt & pepper, to taste

140 grams shredded mozzarella

Fresh basil leaves, to garnish

Steps

Pizza dough

1- In a large bowl mix flour, instant yeast, and salt until combined.

2- Add water and olive oil and stir with a spatula to incorporate the dry ingredients into the liquid. The dough should be sticky, not smooth. Expect to see a few lumps.

3- Cover the bowl with plastic wrap or a damp tea towel, place in a warm place, and let it rest for 1 hour, or just until the dough is doubled in size.

4- When the dough is ready, preheat the oven to 230°C and use the parchment paper to line a large baking pan.

5- Scrape the edges of the bowl with a spatula and pour the dough onto the parchment paper, dust with some flour and press it out with your fingers until you get approx a 9×13 inch pizza. Let it rest for 10 minutes.

6- Top with shredded mozzarella, peppers, and season with fine salt and black pepper.

7- Bake in the oven for 15 minutes or until nice and crusty.

8- Serve with a drizzle of extra virgin olive oil, and fresh basil leaves.

9- Heat the olive oil in a large pan, add the sliced peppers, season with fine salt and black pepper, cover with a lid, and cook over medium heat for about 25 minutes. Stir frequently, and add a touch of water only if needed.

10- When the peppers are done, add the garlic, toss well, and cook for another minute.

Taste, adjust the seasoning according to your liking, and set aside.

Image and recipe credit: theclevermeal.com

Baked Quesadillas

Ingredients

½ cup  drained and rinsed canned black beans

1 drizzle olive oil

¼ teaspoon each cumin, garlic powder, onion powder, and salt

1 large or 2 small green onions

1 cup shredded cheddar cheese

1 cup smoked mozzarella cheese

½ cup salsa fresca (made from chopped tomato, onion, and serrano peppers, with salt, lime juice, and cilantro)

8 tortillas (flour or corn)

For topping: Guacamole, sour cream, salsa, cilantro

Steps

1- Preheat the oven to 220 degrees.

2- Drain the rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion. 

3- Brush a baking sheet with olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil. 

3- On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon salsa fresca, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce. Fold over the tortilla into a half circle. Complete each tortilla, then brush the tops with oil. 

4- Bake for 8 minutes. Then flip and bake 6 to 7 minutes more until browned and crisp on the outside. Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra salsa fresca for dipping.

Image and recipe credit: acouplecooks.com

Do you have a favorite among these 4 recipes? Not only are these meals easy to make, but they’re also nutritious and healthy. You can include any of these meals in any busy week so you can have a small break from meat.