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Plant-based proteins that are ideal for meatless monday meals like white beans, oats, nuts, and green veggies.

Easy Meatless Monday Recipes

You’ve probably heard that you should eat more fruits and vegetables, like a broken record. And there are so many wonderful health sustaining reasons why!

But #DidYouKnow – along with helping your body, eating more plant-based meals may actually help the environment, too?

There is research that shows our food choices have an impact on the planet and climate change. It states that shifting a diet away from processed foods toward a more plant-based focus can have a significant effect on our bodies and the environment. Specifically, reducing dairy and meat consumption can greatly reduce the amount of greenhouse gases.

In summary – it takes a lot of natural and industrial resources for us to eat meat. Plants use fewer resources and are more easily attained and replenished.

Enter: #MeatlessMonday.

What is Meatless Monday?

Meatless Monday is an international campaign that started in 2003 by The Monday Campaigns. They launched the initiative while working with the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health.

The idea behind the day is to have a direct impact on the health of the planet. Everyone can make a difference in the environment and create meaningful change by eating meat-free one day each week. (Which day? Oh, Monday of course!)

Can it really make a change, though? Absolutely! It saves the lives of animals, reduces your carbon footprint and can improve your overall health!

Consider that it’s also a day to reset and restart your healthy weekly habits. If you’re a gym-goer, then you probably know the saying, “Never skip a Monday!”

It’s possible that one small change can make a huge lasting difference. So if you’re up for the challenge, we’re here for it! And if you already eat vegan or vegetarian meals on the regular, then maybe these easy dinner recipes will give you a little burst of inspiration for your trip to the grocery store.

6 Best Meatless Meals Recipes

Bulgur Veggie Burgers with True Lime Garlic and Cilantro Mayo

Hearty, healthy, flavorful and the perfect comfort food. Fire up the grill! This burger is delicious and filling option for Meatless Monday. We like it served with a salad and side of butternut squash.

Bulgur Veggie Burgers with True Lime Garlic and Cilantro Mayonnaise

Ingredients:
·       ½ cup chopped onion, divided
·       1 tbsp olive oil, plus additional for brushing
·       2 tbsp True Lime Garlic and Cilantro Spice Blend
·       ½ cup bulgur
·       1 cup water
·       1 cup canned pinto beans, rinsed and drained
·       ½ tbsp soy sauce
·       ¾ cups walnuts
·       ¾ tsp ground cumin
·       ¼ tsp cayenne pepper
·       ¼ cup mayonnaise
·       4 slices multi-grain or other bread, toasted

Directions:
1.       Cook half of the onion with ¼ tsp salt and oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, about 5 to 7 minutes.
2.       Add bulgur and water. Cook covered over low heat until water is absorbed, about 15 to 18 minutes.
3.       Transfer to a bowl and stir in beans and soy sauce.
4.       Pulse bulgur mixture, walnuts, 1 tbsp True Lime Garlic and Cilantro spice blend, cumin, cayenne pepper, a rounded ¼ tsp salt, ½ tsp pepper and remaining onion in a food processor until finely chopped.
5.       Form rounded ½ cups of mixture into four 3 ½ inch diameter patties. Chill 10 to 30 minutes.
6.       While patties chill, stir together mayonnaise and 1 tbsp True Lime, Garlic and Cilantro spice blend. (Add more for extra flavor if desired.)
7.       If cooking patties on the stove, heat 1 tbsp oil in a heavy 12-inch skillet over medium heat until the oil shimmers, then fry each patty, carefully turning once until golden brown.  (About 8 minutes.)
8.       If grilling patties, prepare grill for medium heat. Put perforated grill sheet on grill and preheat for 10 minutes. Brush patties with oil and oil grill sheet. Grill burgers, carefully turning once until golden brown. (About 8 minutes.)
9.       Serve open faced on toast with True Lime mayo.

Spicy Lime-Infused Mexican Pizza

Ditch the takeout and go with a healthier pizza alternative for your next vegetarian dinner. This one is full of flavor with a kick of spice!

Ingredients:
For the dough:
·       16 oz. raw whole-wheat pizza dough
·       1 ½ tbsp True Lime
·       1 tsp chili powder, optional

For the tomato sauce:
·       Two 14.5 oz. cans diced tomatoes with or without chiles
·       1 cup no salt added black beans (or white beans), drained and rinsed
·       1 chipotle pepper from a can of peppers in adobe sauce
·       4 packets True Lime (more for taste if desired)

For the topping:
·       ½ cup black beans
·       ½ cup corn
·       ½ cup chopped fresh scallions (or red onion)
·       3-4 tbsp fresh cilantro
·       1 cup Mexican cheese blend
·       Additional fresh vegetables, chopped, as desired

Directions:
1.       Preheat oven to temperature listed on pizza dough directions. (Typically 425 degrees F.)
2.       Add True Lime and chili powder to ball of pizza dough. Knead until incorporated.
3.       On a lightly-floured surface, roll out dough until it is approximately a 12-inch diameter circle. Transfer to a pizza stone or baking sheet and set aside.
4.       Puree all sauce ingredients (drained tomatoes, black beans, chipotle chili and True Lime) in a blender or food processor until well-combined. Add in any remaining tomato liquid one tbsp at a time until desired consistency is reached, approximately 4 tbsp.
5.       Spread sauce evenly on rolled-out pizza dough, leaving approximately 1-inch of the outer edge free of sauce.
6.       Sprinkle black beans, corn, scallions, cilantro and any additional veggies desired evenly on top of sauce. Sprinkle cheese on top of toppings.
7.       Bake in oven according to pizza dough directions or until crust is golden brown and cheese is melted.
8.       Optional! Dust cooked pizza lightly with additional True Lime to add more flavor.

True Lemon Greek Pasta Salad

A classic pasta dish is always a good option as a meal or a side! Feel free to substitute brown rice or any pasta you’d like to use in place of orzo, if desired.

Greek Pasta Salad | True Lemon |

Greek Pasta Salad

Ingredients:
·       2 cups orzo pasta, cooked, drained and cooled
·       1 pint cherry tomatoes, quartered
·       ½ English cucumber, sliced and quartered·       1 medium green bell pepper, diced
·       1 small red onion, diced
·       ½ lb Kalamata or black olives, pitted and quartered
·       ½ cup extra virgin olive oil
·       ¼ cup red wine vinegar
·       4 packets True Lemon + 2 tbsp water
·       1 clove garlic, minced
·       ½ tsp fresh dill weed, chopped
·       ½ tsp sea salt
·       ½ tsp fresh ground black pepper
·       4 oz crumbled feta cheese

Directions:
1.       Prepare pasta and set aside to cool.
2.       Place tomatoes, cucumber, green pepper, onion, and olives in a large bowl.
3.       Make dressing by whisking together olive oil, vinegar, True Lemon water, garlic, dill, salt and pepper.
4.       Add orzo to the bowl of vegetables.
5.       Drizzle with dressing and stir to coat.
6.       Top with crumbled feta cheese and serve.

Cranberry Spinach Salad with True Orange Vinaigrette

Another yummy, gluten-free, and fresh option for a main entrée or side dish. Add slices of avocado and quinoa for extra protein!

Ingredients:
·       4 cups fresh baby spinach
·       ½ cup chopped walnuts or toasted slivered almonds
·       ¼ cup dried cranberries
·       ¼ cup crumbled feta or goat cheese
·       1 apple, thinly sliced

For the vinaigrette:
·       4 packets True Orange
·       4 tsp white wine or champagne vinegar
·       4 tsp olive oil
·       ½ tsp Dijon mustard
·       Dash of salt
·       ½ tsp fresh chopped rosemary (optional)

Directions:
1.       Combine the vinaigrette ingredients in a small bowl and whisk together. Set aside.
2.       Toss spinach, toppings and dressing in a large bowl. Dressing can also be served separately on the side.

Roasted Brussels Sprouts with True Lemon

Looking for a way to jazz up plain ole’ Brussels? Let True Lemon add a little zing, so even the kids will love it! These are also great when topped with parmesan cheese…trust us.

True Lemon Roasted Brussels Sprouts

Ingredients:
·       2 ½ lbs Brussels sprouts, trimmed
·       2 cloves garlic, smashed
·       3 tbsp olive oil
·       Salt and pepper
·       6 tbsp unsalted butter, melted (3/4 stick)
·       1/3 cup breadcrumbs
·       6 packets of True Lemon dissolved in 3 tbsp water

Directions:
1.       Heat oven to 425 degrees F. Dividing evenly on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 tsp salt and ½ tsp pepper.
2.       Roast in the oven, tossing once, until tender. About 15 to 20 minutes.
3.       Transfer the Brussels sprouts to a large bowl. Add the butter, breadcrumbs, and True Lemon juice. Toss to combine.

Green Beans with Almonds and Lemon Brown Butter

It’s easy to get your green veggies in when they taste this good! This green bean recipe is the perfect accompaniment to any entrée. Serve it on top of brown rice to round out your meal.

Green Beans with Almonds and Lemon Brown Butter | True Lemon |

Green Beans With Almonds and Lemon Brown Butter

Ingredients:
·       1 lb green beans, trimmed
·       4 tbsp unsalted butter
·       1 packet True Lemon
·       ¼ cup unsalted roasted almonds, chopped
·       ¼ tsp salt

Directions:
1.       Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and transfer to a serving bowl.
2.       Meanwhile, melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam. Remove the butter from the heat as soon as it begins to turn golden brown, about 1 minute.
3.       Add the True Lemon, almonds and salt. Swirl skillet over the heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans.

Amy Cimo

Written by

Amy Cimo is a Personal Trainer, Nutrition Coach and Wellness Enthusiast based out of Baton Rouge, Louisiana. After going through her own health journey, she found her passion in helping others find balance between nutrition, physical activity and mindset to live healthy and be truly happy. Amy attended Louisiana State University where she received a Bachelor of Arts in Mass Communication and a Bachelor of Science in Business Administration. She is a Certified Personal Trainer through the National Academy of Sports Medicine (NASM).