In our previous post, Meatless Monday: Breakfast Edition, we talked about different meatless breakfast recipes. In this post, we will share some meatless lunch recipes that you can try at home.
In our Learning to Cook with Eggplant post, we introduced eggplant as a low cost vegetable that is available year round. See below for an easy recipe for delicious vegan meatballs made from roasted eggplant and mushroom. You can enjoy these meatballs with your favorite sauce, put on top of pasta, or other ways that you desire!
Recipe adapted from Meatless Monday Campaign
Serves 5
Ingredients:
- 1 large eggplant
- 1 cup mushrooms, canned or fresh
- 1/2 onion
- 1 small can (15.5 oz.) white beans (like Great Northern Beans)
- 1/3 cup fresh parsley
- 2 tbsp fresh oregano
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 garlic cloves
Directions:
- Preheat the oven to 425°F. Cut the eggplant, mushroom, and onion into strips. Transfer to a parchment lined baking sheet and roast for 20-25 minutes, until the eggplant is slightly golden.
- Combine the vegetables with the remaining ingredients. Use a blender or a knife to chop into a thick, uniform texture with no large chunks.
- Scoop out a tablespoon or so of the mixture and, using your hand, roll into a bite sized meatball. This recipe makes about 16-20 meatballs depending on the size.
- Place the meatballs on the same baking pan, and roast for 30 minutes, gently flipping halfway through. They should develop a golden-brown crust on the outside.
Notes:
Store any leftover meatballs in an airtight container for up to three days. These meatballs can be stored in an airtight container in a freezer for up to 3 months. When ready to eat, simply let them thaw and then warm on the stove.
Ever wonder what to do with all the extra vegetables you have? Put them together and put a delicious veggie lo mein by following the recipe below.
Recipe adapted from Meatless Monday Campaign
Serves 4
Ingredients:
For the sauce:
- 2 Tbsp. reduced sodium soy sauce, to taste
- 2 tsp. sugar
- 1 tsp. sesame oil
- 1 tsp. fresh ginger, grated
- 1/2 tsp. Sriracha or chili-garlic sauce (optional)
For the lo mein:
- 8 oz egg noodles
- 1 Tbsp vegetable oil
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 carrot, cut into strips
- 1 stalk celery, sliced thinly
- 1 cup cabbage, shredded
- 1/2 cup snow peas, trimmed
- Other vegetables of your choice
Directions:
- In a small bowl, whisk together soy sauce, sugar, sesame oil, and ginger. Set aside.
- Cook egg noodles according to package instructions.
- Drain egg noodles, toss with a bit of oil to prevent sticking, and set aside.
- Heat oil in a large skillet or wok over high heat. Add garlic and cook until just fragrant, about 30 seconds.
- Stir in mushrooms, carrot, celery, cabbage, snow peas, or other vegetables of your choice.
- Cook, tossing frequently, until the vegetables are crisp-tender, about 3 minutes.
- Add the cooked egg noodles and sauce to the skillet, then toss gently to combine. Serve immediately.
What are your favorite meatless lunch recipes? Let us know by commenting below!
