Start 'Meat Free Week' With These 7 Delicious Veggie Recipes

Food & Recipes door anna FG

Today global 'Meat Free Week' starts. Why would you go meat free for a week? Well, it might encourage you to think about how much meat you eat, where your meat comes from and the impact eating too much meat has on your health, animals and the environment. If you're not used to eat vegetarian, skipping meat from the menu might seem like a big challenge. But if you are willing to experiment in the kitchen I assure you that you won't even miss it. There are so many foods out there that replace meat perfectly fine, like beans and tofu for example. If you put a little bit more effort in prepping your veggies, you will surprise your tastebuds and even your boyfriend for sure. My BF was a bit hesitant at first too, but I managed to convert him into flexitarian.

I collected these 7 delicious veggie recipes for you to start your 'Meat Free Week' with.

1. Sweet pea bruschetta with ricotta, mint and pecorino


1 cup whole milk ricotta cheese
1 cup shelled peas, fresh or frozen
Extra virgin olive oil
Fresh ground black pepper
4 ¾-inch thick slices crusty bread
1 garlic clove
Handful fresh mint leaves, sliced thin
2 ounce chunk Pecorino Romano cheese

Find the cooking instructions here.

2. Korean BBQ Tofu Bowls with Stir-Fried Veggies and Quinoa


For the sauce:

1/2 cup ketchup
1/2 cup rice vinegar
1/4 cup tamari or soy sauce
1 1/2 tablespoons sugar
1 tablespoon sesame seeds
2 teaspoons yellow miso
1 teaspoon sriracha
1/4 teaspoon black pepper
2 green onions, thinly sliced
1 clove garlic, minced
1 (1-inch) piece ginger, grated
2 teaspoons toasted sesame oil

For the bowls:

2 tablespoons sesame oil (or any neutral flavored, high-heat cooking oil), divided
1 crown broccoli, broken into florets
1 tablespoon water
1 medium zucchini, sliced into half moons
1 cup fresh pineapple chunks
1 red pepper, cored and sliced
1 tablespoon tamari or soy sauce
1 (15-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
Cooked quinoa, shredded red cabbage, sliced green onions and sesame seeds for serving

Check out the cooking instructions here.

3. Baba Ghanoush Crostini with Vegan Aioli


For the Baba Ghanoush:

1 baguette
2 Tbs Tahini paste
1 eggplant
2 gloves garlic
1/4 cup (60 ml) water
2 Tbs Lemon juice
1 Tbs Apple cider vinegar
salt pepper to taste
1 Tbs maple or agave
1 eggplant, cubed and roasted

For the vegan aioli:

1/2 cup (60 g) cashew nuts soaked for at least 4 hours or overnight
1/2 cup (60 g) pine nuts soaked for at least 4 hours or overnigh
1 Tbs olive oil
2 Tbs lemon juice
1 Tbs apple cider vinegar
2 gloves garlic
salt to taste
1 tsp maple syrup

Check out the cooking instructions here.

4. Gluten-Free Vegan Lemon Bars

For the Crust:
1 cup almond flour (from blanched almonds)
1/3 cup unsweetened finely shredded coconut
2 tablespoons melted unrefined coconut oil
2 tablespoons pure maple syrup
1/8 teaspoon fine grain sea salt

For the Filling:
1 1/3 cups firm silken tofu (such as Mori-Nu)
1/2 cup pure maple syrup
3 tablespoons meyer lemon zest
1/3 cup fresh meyer lemon juice
1 1/2 tablespoons arrowroot powder
1/8 teaspoon turmeric (optional, for color)
pinch fine grain sea salt
vegan powdered sugar for dusting (optional)

Check out the cooking instructions here.

5. Vegan Carrot Cake Pancakes

For the Cashew Cream Cheese Maple Topping:
1 cup raw cashews, soaked in water 4-8 hours and drained
2 tbsp. maple syrup
2 tbsp. lemon juice
2-4 tbsp. unflavored soy or almond milk
a pinch of salt

For the Carrot Cake Pancakes:
1 cup whole wheat pastry flour (could sub all purpose)
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
3/4 cup unflavored soy or almond milk
1/4 cup maple syrup
2 tbsp. coconut oil, melted
1 tsp. vanilla extract
2 cups finely shredded carrots (about 6-8 carrots)
1/4 cup raisins
1/4 cup chopped walnuts
cooking oil for the skillet or griddle

Check out the cooking instructions here.

6. Buffalo Cauliflower Chickpea tacos with vegan blue cheese

1 (15 ounce) can chickpeas, drained and rinsed
1 medium-size head cauliflower, florets chopped
3 tablespoons hot sauce or sriracha
1 tablespoon olive oil or other high heat oil
juice of 1 lemon (approx. 2 teaspoons)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon smoked paprika
1/2 teaspoon salt
6 large tortillas or 8 small

Check out the cooking instructions here.

Tomato Eggplant Stew over Parmesan Polenta


Tomato Eggplant Stew:
1 tablespoon olive oil
¾ large red onion, chopped
2 large Italian eggplants, sliced into ¼-inch rounds and cut into 6ths
1 red bell pepper, chopped
4 cloves garlic, minced
2 tomatoes, chopped
2 14.5-ounce cans stewed tomatoes, coarsely chopped
½ cup greek or kalamata olives, slivered
¼ cup pine nuts, toasted
¼ – ½ cup feta cheese, crumbled
1 cup micro arugula, chopped arugula, or other micro greens
¼ teaspoon salt and pepper, plus more to taste

Parmesan Polenta:
1½ cups polenta-style enriched cornmeal
6 cups water
½ teaspoon salt
1½ tablespoons unsalted butter
½ cup freshly grated parmesan cheese

Check out the cooking instructions here.