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Apr 30, 2016
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Meatless Mondays

Meatless Monday: Gumbo-Stuffed Bell Peppers

Monday, April 18th, 2016



Pile all the flavors of a Southern classic into bright bell peppers. Saute okra, corn and black-eyed peas with file and Creole seasoning, then add rice and simmer in veggie broth and tomato juice. Hollow out bright red bell peppers and fill with the veggie and rice mixture, then bake in shallow pool of fragrant tomato curry broth until tender. Get the recipe for this filling Meatless Monday masterpiece here.



Meatless Monday: Sweet and Smoky Vegan Burgers

Monday, April 11th, 2016



For the beefiest meat-free burger, we turned to textured vegetable protein, better known as TVP. No, it’s not some scary Frankenfood – it’s a soy product that adds meat-like texture to veggie burgers. Here, we soaked it, then mixed it with black beans, lentils, brown rice and sweet potato for a nutritious, filling patty. TVP still weirding you out? These burgers taste wonderful without it, too. Get the recipe here.

-photo by Carmen Troesser 

Meatless Monday: Roasted Cauliflower With Olives, Currants And Tahini Dressing

Monday, April 4th, 2016



This vibrant dish adds dimension to ho-hum cauliflower. While the veg roasts, make a rich sauce with tahini, olive oil, lemon juice and garlic. Toss with the roasted florets and spike the salad liberally with briny kalamata olives, sweet currants and fresh parsley for a bowlful of goodness to start your week off right. Click here for the recipe.


Meatless Monday: Leeks Vinaigrette

Monday, March 28th, 2016



Make a dent in that mountain of colorful hard-boiled eggs with Leeks Vinaigrette. Simmer the trimmed leeks in water, then marinate them in a vinaigrette of Dijon mustard, red wine vinegar and fresh tarragon. Before serving, cover in chopped hard-boiled egg for a decadent finish to this simple dish. Click here for the recipe.



Meatless Monday: Spring flatbreads

Monday, March 21st, 2016




Spring is on its way, and we’re bridging the gap with winter citrus and spring produce. These recipes call for gluten-free, vegan flatbread, but feel free to swap out for your favorite, then get creative with this blank canvas. We topped one with Spring Asparagus and Herbed Goat Cheese (recipe here), then topped another with fresh Strawberries and Blood Orange slices (recipe here) for dessert.


Meatless Monday: Roasted Beet Salad

Monday, March 7th, 2016




In these last few weeks of winter when we’re craving fresh produce, we turn to ruby red beets to brighten up our Meatless Mondays. This gem of a Beet Salad sees roasted beets diced and dressed with ginger, chives, balsamic and garlic for a zippy bite sure to put a spring in your step. Get the recipe here.


-photo by Michelle Volansky  

Meatless Monday: Skillet-Glazed King Trumpet Mushrooms

Thursday, February 25th, 2016



Break away from basic baby portobellos and try Skillet-Glazed King Trumpet Mushrooms. Saute them in a pan until lightly browned, then add chopped shallot, butter, thyme and vegetable stock. Reduce until the stock and butter form an unctuous glaze, then season with salt and pepper and serve immediately. Get the recipe here.



Meatless Monday: Roasted Carrot Ginger Soup

Monday, February 22nd, 2016



Start your week off right with this simple, spiced Roasted Carrot Ginger Soup. Roasting the carrots first brings out their inherent sweetness, while fresh ginger adds heat. Finish with a glug of coconut milk for creaminess and round out the flavors. Get the recipe here.


Meatless Monday: Black Bean and Quinoa Burritos

Monday, February 15th, 2016



Toasted Black Bean and Quinoa Burritos offer all the heft of a Mexican classic sans meat. Here, black beans are ever so slightly blitzed with red wine vinegar, lime juice and a jalapeno, then wrapped up in a tortilla with a quinoa-corn-red onion mix. The burritos are dry-toasted in a cast-iron skillet for crunch. Serve with salsa and guac for a protein-packed meal that won’t weigh you down. Get the recipe here.


Meatless Monday: Vegan Beer Cheese Soup

Monday, February 8th, 2016



Conquer the cold weather with this Beer Cheese Soup. Potatoes, carrots and celery work with the vegetable broth to create a hearty base. This thick, rich soup gets its cheese-like flavor from nutritional yeast flakes and miso paste. A hearty glug or two of Urban Chestnut’s Apotheosis finishes this winter warmer. Get the recipe here.

-photo by Carmen Troesser



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