Meal ideas to inspire you for Meat-Free Mondays

as Vegan-uary is upon us and New Years resolutions are fresh in our mind, we thought it would be a great idea to give you some inspiration for Meat-Free Mondays meal ideas. Vegetarian and vegan meals don’t have to be boring and Meat-Free Monday can be so much more than a pasta bake. We have put together some simple but delectable recipes to excite your taste buds!

 

Satay sweet potato curry

Ingredients

  • 1 tablespoon of coconut oil
  • 500g of sweet potato, peeled and cut into small chunks
  • 400ml of coconut milk
  • 200g bag of spinach
  • 1 juiced lime
  • Cooked rice
  • Small piece of grated ginger
  • 3 tablespoons of thai red curry paste
  • 1 tablespoon of smooth peanut butter
  • 2 garlic cloves grated

Method

  • Melt a tablespoon of coconut oil in a saucepan on medium heat and add 1 of the chopped onions to the mixture. Cook for 5 minutes. Then add garlic cloves and the grated piece of ginger. Cook until you start to smell the delicious ginger and garlic aroma!
  • Next, start to stir in 3 tablespoons of thai red curry paste, peanut butter and sweet potato. Then add in the coconut milk and 200ml of water.
  • Bring this to a boil - then turn down the heat and let the mixture simmer for 25-30 minutes.
  • To finish, stir through 200g of spinach and the lime juice. Serve with rice - yum!


Cheesy aubergine lasagne

Ingredients

  • 2 medium aubergines
  • Salt & pepper
  • 3 crushed cloves of garlic
  • 1 onion
  • 2 tablespoons of oregano
  • 1 large egg
  • 1 tablespoon of fresh chopped parsley
  • 700g jar marinara sauce
  • 400g of grared mozzarella
  • 450g of ricotta
  • 50g of grated parmesan

Method

  • Slice thin and cut off the ends of the aubergines, then lay slices and season with salt. Pat dry with paper towels and let these sit for 20 minutes.
  • Pour oil in a pan and saute garlic for a minute or so, then add oregano and onions whilst seasoning with salt and pepper. Add the marinara sauce and cook until warmed through.
  • Combine the parmesan, ricotta, egg and parsley and season with salt and pepper.
  • Then spread a thin layer of marinara sauce in a medium casserole dish, a layer of aubergine, a layer of the combination cheese mix and repeat.
  • Cover with foil and bake for 35 minutes in an oven at 200°C – then garnish with parsley and serve – how delicious!

Creamy mushroom and spinach gnocchi

Ingredients

  • ½ medium onion, chopped
  • 12 ounces portobello mushrooms, chopped
  • 2-3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of mustard
  • 1 handful of spinach
  • ½ a cup of grated parmesan cheese
  • Fresh parsley
  • 1 cup of whipping cream
  • 1 pound of uncooked potato gnocchi
  • 1/3 cup of dry white wine
  • Salt & pepper

Method

  • Add the olive oil to a pan on medium heat, then sauté the onions for 5 minutes. Then add the garlic and mushrooms, continue to stir for 5 minutes.
  • Stir in the mustard and wine and let it bubble for a minute, then add the cream and gnocchi and bring to the boil After the bubbling begins, change the heat to low and let it cook for a further 3 minutes.
  • Then stir in the spinach, cover the pan and cook for another further 3 minutes.
  • Finish by stirring in the parmesan, season with salt & pepper and garnish with fresh parsley. Serve immediately and add more grated cheese if you wish!


Other blog articles you may be interested in:

How to get on board this vegan-uary

Good mood foods to beat the January blues


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