15 Affordable Meatless Monday Recipes

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Looking to make your dinner both delicious and budget-friendly? These 15 affordable Meatless Monday recipes are exactly what you need.

From hearty plates of pasta loaded with seasonal vegetables to creative salads bursting with plant-based protein, these dishes prove that going meatless can be both satisfying and fun!

Whether you’re trying to cut down on meat consumption or simply want to add more variety to your weekly menu, these budget-conscious vegetarian meals will transform the way you think about meat-free cooking.

Lentil Soup with Carrots and Celery

Lentil soup is a comforting dish that’s perfect for a Meatless Monday.

This recipe combines the earthy flavor of lentils with the sweetness of carrots and the crunch of celery, creating a hearty yet healthy meal.

It’s simple to make, requiring minimal prep and cooking time, making it an excellent choice for busy weeknights.

The soup is not only delicious but packed with nutrients, offering a wonderful blend of proteins, fiber, and vitamins.

Each spoonful warms you up and fills you up, making it a great option for those chilly evenings.

Plus, it’s budget-friendly, ensuring that you can enjoy a wholesome meal without breaking the bank!

Ingredients

• 1 cup lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic; sauté until the onion is translucent.
2. Add the carrots and celery to the pot, cooking for about 5 minutes until the vegetables start to soften.
3. Stir in the lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and let simmer for about 30 minutes or until the lentils are tender.
4. Season with salt and pepper to taste. Remove the bay leaf before serving.
5. Enjoy warm, perhaps with a slice of crusty bread on the side!

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a delightful and hearty dish perfect for Meatless Mondays.

It combines chickpeas’ nutty flavor with spinach’s vibrant taste and a rich, spiced tomato sauce. The result is a comforting meal that’s both satisfying and healthy.

Not only is this recipe simple to whip up in under 30 minutes, but it also packs a punch of flavor with minimal effort.

Serve it with rice or warm bread for a complete meal that nourishes everyone.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (optional)
• Salt and pepper to taste
• Cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for about 5 minutes until soft.
2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add diced tomatoes, chickpeas, cumin, coriander, turmeric, and red chili powder. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
4. Fold in fresh spinach and cook until wilted, about 2-3 minutes. Adjust seasoning if needed.
5. Serve hot, garnished with fresh cilantro, and paired with rice or naan.

Zucchini Noodles with Marinara Sauce

Zucchini noodles, often referred to as ‘zoodles,’ offer a fresh twist on traditional pasta.

They are light, satisfying, and absorb flavors beautifully, making them perfect for a hearty marinara sauce.

This dish is delicious and simple to prepare, making it an excellent choice for a quick weeknight dinner or a casual Meatless Monday meal.

The marinara sauce pairs perfectly with the mild taste of zucchini, creating a comforting yet low-carb alternative to standard pasta.

It’s easy to whip up and can be personalized with your favorite herbs and spices. Enjoy this dish topped with fresh basil for an extra burst of flavor and color!

Ingredients

• 2 medium zucchinis
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchini. You can use a vegetable peeler to make ribbons if you don’t have one.
2. Cook the Zoodles: Heat the olive oil over medium heat in a large skillet. Add the zucchini noodles and sauté for 2-3 minutes until tender. Remove from the skillet and set aside.
3. Make the Marinara Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
4. Combine: Add the zucchini noodles back to the skillet and toss in the marinara sauce until well coated. Cook for an additional 1-2 minutes to heat through.
5. Serve: Plate the zoodles topped with marinara sauce and garnish with fresh basil leaves. Enjoy your delicious meatless meal!

Mushroom and Quinoa Stuffed Peppers

Mushroom and quinoa stuffed peppers are a delightful and healthy option for Meatless Monday.

They’re bursting with flavor, thanks to the earthy mushrooms and the nutty taste of quinoa. This dish is satisfying and easy to prepare, making it perfect for a quick weeknight meal.

Each pepper is packed with a mixture that combines protein, fiber, and lots of vegetables, offering a great balance of nutrition and taste.

Plus, they look vibrant and colorful on the plate, making them a feast for the eyes as well!

Ingredients

• 4 bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup chopped mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley or cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until translucent. Add mushrooms and cook until softened.
4. Combine cooked quinoa, sautéed vegetables, oregano, salt, and pepper in a large bowl.
5. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture.
6. Place stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes until peppers are tender.
7. Garnish with fresh parsley or cilantro before serving.

Caprese Salad with Balsamic Reduction

Caprese Salad is a classic Italian dish that brings together fresh ingredients for a simple yet delicious meal.

The combination of ripe tomatoes, creamy mozzarella, and fragrant basil creates a refreshing and satisfying taste.

Drizzled with a sweet and tangy balsamic reduction, this salad elevates the flavors and adds a touch of sophistication.

Making Caprese Salad is easy and quick, perfect for a weeknight dinner or a fancy gathering.

It’s a meatless option that will impress your guests and keep things light on a Monday. Just layer the ingredients, pour on the balsamic, and enjoy!

Ingredients

• 2 large ripe tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• 1 cup fresh basil leaves
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• Extra virgin olive oil, for drizzling

Instructions

1. Make the Balsamic Reduction: Combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until reduced by half and slightly thickened, about 10-15 minutes. Let it cool.
2. Assemble the Salad: Alternate layers of sliced tomatoes and mozzarella on a serving plate. Tuck fresh basil leaves between the layers.
3. Season: Drizzle the salad with olive oil and the balsamic reduction. Season with salt and pepper to taste.
4. Serve: Enjoy immediately or refrigerate for up to 30 minutes for a chilled salad.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a deliciously satisfying dish that packs a punch of flavor.

The natural sweetness of the soft, roasted sweet potatoes and the hearty black beans makes for a filling meal everyone will love.

This recipe is simple to whip up, making it perfect for a quick weeknight dinner or a casual gathering with friends.

Loaded with fresh toppings like diced tomatoes, avocado, and cilantro, these tacos are vibrant and nutritious.

The combination of spices adds warmth and depth, making each bite delightful. Whether you’re a vegetarian or just looking to cut back on meat, these tacos are sure to please!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup diced tomatoes
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 25-30 minutes until tender.
2. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat. Season with a little salt and pepper.
3. Once the sweet potatoes are cooked, warm the corn tortillas in a dry skillet over medium heat, about 30 seconds on each side.
4. Assemble the tacos by adding a generous scoop of roasted sweet potatoes and black beans onto each tortilla. Top with diced tomatoes and avocado slices, and sprinkle fresh cilantro on top.
5. Serve immediately and enjoy your tasty tacos!

Vegetable Stir-Fry with Tofu

This vegetable stir-fry with tofu is a colorful and wholesome dish that’s perfect for Meatless Monday.

It’s packed with fresh vegetables and protein-rich tofu, creating a satisfying meal that’s bursting with flavor.

The combination of crunchy veggies and savory tofu makes every bite delightful.

Plus, this recipe is super simple to whip up, making it a great option for busy weeknights.

With a few ingredients and less than 30 minutes, you can serve up a healthy and delicious dinner that everyone will enjoy!

Ingredients

• 14 oz firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 carrot, sliced thin
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 green onions, chopped
• 1 tablespoon sesame oil
• Rice or quinoa for serving

Instructions

1. Prepare Tofu: Start by pressing the tofu to remove excess moisture. Cut it into cubes and marinate in soy sauce for about 10 minutes.
2. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated tofu and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. Stir-Fry Vegetables: In the same skillet, add a bit more oil if necessary. Stir-fry the garlic and ginger for about 30 seconds, then add the bell pepper, green beans, and carrot. Cook for 4-5 minutes until vegetables are tender but still crisp.
4. Combine: Return the tofu to the skillet, adding sesame oil and green onions. Stir everything together and cook for another 1-2 minutes to heat through.
5. Serve: Serve the stir-fry hot over rice or quinoa for a complete meal.

Cabbage and Potato Casserole

This Cabbage and Potato Casserole is a comforting and hearty dish that’s both simple to prepare and packed with flavor.

The combination of tender cabbage and creamy potatoes creates an indulgent meal without breaking the bank.

You can whip this up with just a few ingredients in no time. It’s perfect for Meatless Mondays, offering a warm and filling option that even meat lovers will appreciate.

Enjoy it as a main dish or a side; it’s versatile enough to fit any meal.

Ingredients

• 1 medium head of cabbage, chopped
• 4-5 medium potatoes, sliced
• 1 onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 teaspoon paprika (optional)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the chopped cabbage, sliced potatoes, and onion with olive oil, garlic powder, salt, and pepper in a large bowl.
3. Layer half of the cabbage mixture in a baking dish. Pour half of the vegetable broth over it. Add the remaining cabbage mixture on top and pour the rest of the broth over that.
4. Sprinkle paprika on top if desired. Cover the dish with aluminum foil and bake for 40 minutes.
5. Remove the foil and bake for an additional 20 minutes or until the potatoes are tender and lightly browned.
6. Garnish with fresh parsley before serving.

Butternut Squash Soup with Croutons

This butternut squash soup is a delightful blend of sweet and savory flavors, making it a comforting dish perfect for a Meatless Monday.

The creamy texture comes from pureed butternut squash, which is naturally sweet and pairs beautifully with spices like nutmeg and cinnamon.

Adding homemade croutons brings a satisfying crunch that elevates the soup’s warmth.

It’s simple to prepare, requiring minimal ingredients and just a bit of chopping and blending.

Whether you’re cooking for yourself or your friends, this soup will impress without breaking the bank.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup heavy cream (optional)
• 2 cups bread, cubed (for croutons)
• 2 tablespoons olive oil (for croutons)
• 1 teaspoon garlic powder (for croutons)
• Salt and pepper (for croutons)

Instructions

1. Prepare the Soup: Heat olive oil over medium heat in a large pot. Add the chopped onion and minced garlic, sautéing until soft.
2. Add the squash and vegetable broth, bringing to a boil. Reduce heat and simmer until the squash is tender, about 20 minutes.
3. Puree the soup using an immersion blender or in batches with a regular blender until smooth. Stir in the nutmeg, cinnamon, and heavy cream if using. Season with salt and pepper to taste.
4. Make the Croutons: Preheat oven to 400°F (200°C). Toss cubed bread with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.
5. Serve the soup warm, topped with croutons and a drizzle of cream if desired.

Vegetable Fried Rice with Soy Sauce

Vegetable Fried Rice with Soy Sauce is a delightful and budget-friendly dish that’s perfect for a Meatless Monday.

This stir-fried rice dish is packed with colorful vegetables and bursting with flavor thanks to the savory soy sauce.

It’s quick to prepare, making it an ideal choice for busy weeknights when you want something satisfying without spending too much time in the kitchen.

The combination of tender vegetables and fluffy rice creates a comforting meal that everyone will enjoy.

Plus, it’s easily customizable; you can use whatever vegetables you have on hand.

Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and yields delicious results every time.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 tablespoon vegetable oil
• 1 cup mixed vegetables (carrots, peas, and bell peppers)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the mixed vegetables and cook for 3-4 minutes until tender.
4. Add the cooked rice to the skillet, breaking up any clumps, and stir-fry for another 3-5 minutes.
5. Pour in the soy sauce and sesame oil, mixing well to combine.
6. Season with salt and pepper to taste, and stir in the chopped green onions just before serving.

Savory Oatmeal with Spinach and Egg

This savory oatmeal dish brings a delightful twist to your regular breakfast routine.

Packed with nutritious spinach and topped with a perfectly cooked egg, it offers a creamy and hearty meal that’s simple to whip up.

Ideal for Meatless Monday, this recipe is not just healthy but also satisfying and flavorful.

With a mix of textures, the soft oatmeal pairs beautifully with the tender spinach and runny egg yolk, creating a comforting filling and delicious bowl.

This dish can be prepared in under 30 minutes, perfect for any time of the day, making it a fantastic option for a quick yet nutritious meal.

Ingredients

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 2 cups fresh spinach
• 1 large egg
• Salt and pepper to taste
• Olive oil (optional)
• Red pepper flakes (optional)

Instructions

1. Cook the Oats: Bring the vegetable broth or water to a boil in a medium saucepan. Add the rolled oats and a pinch of salt. Reduce heat to low and simmer for about 10-15 minutes, stirring occasionally until the oats are cooked and creamy.
2. Prepare the Spinach: Add a splash of olive oil (if using) and the fresh spinach in a separate skillet over medium heat. Sauté for about 2-3 minutes until wilted. Season with salt and pepper.
3. Cook the Egg: Bring water to a gentle simmer in a small pot. Crack the egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes until the white is set, but the yolk remains runny. Remove with a slotted spoon.
4. Assemble the Bowl: Divide the cooked oatmeal into bowls, top with the sautéed spinach, and place the poached egg on top. If desired, season with additional salt, pepper, and red pepper flakes. Serve warm and enjoy!

Creamy Tomato Basil Pasta

Creamy Tomato Basil Pasta is a delightful dish that brings together the fresh flavors of tomatoes and basil with a rich, creamy sauce.

This pasta is comforting, quick, and easy to prepare, making it a perfect option for Meatless Monday or any busy weeknight dinner.

The combination of sweet tomatoes, fragrant basil, and a smooth cream sauce creates a wonderful harmony of tastes.

It’s satisfying without being heavy, and the vibrant colors make it visually appealing. Whether you’re cooking for yourself or family and friends, this recipe will surely impress!

Ingredients

• 8 oz spaghetti or your favorite pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add Tomatoes: Stir in the diced tomatoes (with their juice) and bring to a simmer. Cook for about 5 minutes to let the flavors meld.
4. Create the Sauce: Reduce the heat to low, then add the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
5. Combine: Add the cooked pasta to the sauce and toss to coat. Stir in the fresh basil and season with salt and pepper to taste.
6. Serve: If desired, plate the pasta and garnish with additional basil and Parmesan. Enjoy your creamy tomato basil pasta!

Chickpea Salad with Avocado and Lemon

This Chickpea Salad with Avocado and Lemon is a vibrant and nutritious option that’s both refreshing and satisfying.

The combination of creamy avocado and zesty lemon makes each bite delightful, while the chickpeas provide a hearty texture and protein punch.

Perfect for Meatless Monday, this salad is simple to whip up and can be enjoyed any day of the week!

With its bright flavors and colorful ingredients, this salad is tasty and visually appealing. It’s a great choice for a light lunch or a side dish at dinner.

Plus, preparing it takes just a few minutes, making it an easy go-to recipe for busy days.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 lemon, juiced
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)

Instructions

1. Combine chickpeas, diced avocado, cucumber, and chopped cilantro in a large bowl.
2. Drizzle the lemon juice over the salad and add olive oil if using. Season with salt and pepper.
3. Gently toss everything together until well combined.
4. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Spinach and Feta Stuffed Portobello Mushrooms

Spinach and Feta Stuffed Portobello Mushrooms are a delightful and simple dish that packs a flavorful punch.

The earthy taste of the portobello caps perfectly complements the creamy, tangy feta and the vibrant spinach.

This recipe is easy to prepare and makes for an impressive meal that’s hearty enough to satisfy any appetite.

The combination of textures and flavors in these stuffed mushrooms creates a satisfying, nutritious, and delicious dish.

Whether served as a main course or as an appetizer at your next gathering, these mushrooms are sure to impress. Let’s get cooking!

Ingredients

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet, gill side up.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add chopped spinach and sun-dried tomatoes to the skillet, cooking until the spinach is wilted. Season with oregano, salt, and pepper.
5. Remove from heat and stir in the crumbled feta cheese.
6. Stuff each portobello cap with the spinach and feta mixture, pressing lightly to pack it in.
7. Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is golden.
8. Remove from the oven and let cool slightly before serving. Enjoy!

Roasted Vegetable and Hummus Wrap

This Roasted Vegetable and Hummus Wrap is a tasty way to enjoy a meatless meal.

It combines warm, caramelized veggies with creamy hummus, making each bite a delightful mix of flavors and textures. This wrap is simple to prepare for a quick lunch or a light dinner.

You can create a satisfying, healthy, and filling dish with just a few ingredients.

The roasted vegetables bring a savory richness, while the hummus adds a smooth, nutty flavor that ties everything together.

It’s a fantastic choice for those looking to incorporate more plant-based meals into their diet!

Ingredients

• 1 cup diced bell peppers (red, yellow, green)
• 1 cup diced zucchini
• 1 cup diced sweet potato
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 large tortillas or wraps
• 1 cup hummus
• Fresh cilantro or parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced bell peppers, zucchini, and sweet potato with olive oil, garlic powder, paprika, salt, and pepper.
2. Spread the vegetables in a single layer and roast in the oven for about 25-30 minutes or until they are tender and slightly caramelized.
3. While the vegetables are roasting, spread a generous layer of hummus on each tortilla.
4. Once the vegetables are done, let them cool slightly, then distribute them evenly among the tortillas.
5. Roll up the tortillas tightly, cut in half, and garnish with fresh cilantro or parsley before serving.