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March Meatless Monday Madness, Week 4


Look at you! 3 weeks of Meatless Mondays! We are so proud! Thanks for embracing a VegInspired life.  This week I hope you are feeling lucky!!!:). I feel lucky and thankful that I was introduced to this lifestyle and that I stepped out of my comfort zone to embrace a VegInspired life.  Here are today’s recipes…


Meatless Meal 1:  Fajitas (lucky add-ons guacamole and salsa)

 Sauté portabello mushroom slices (1/4-1/2 inch) over medium-high until brown on both sides. Set aside. Sauté 1 onion, 1 red pepper, and 1 green pepper stirring occasionally until browned and just soft.  Add the mushrooms to the pan and stir in about a teaspoon of chili powder, fresh lime juice to taste, and salt & pepper to taste.  Serve in warm tortillas with salsa and guacamole, or your favorite toppings. 


Mash 3 avocados with the juice of 1 lime and salt to taste.  You may add garnishes of your choice, including diced onion (drained and rinsed for less bite), minced jalapeño, 1 minced garlic clove, chopped tomatoes, ground cumin, and cilantro to taste.


Drain 1 can of diced tomatoes (Muir Glen is our favorite for salsa), and pulse in a food processor until combined with a few tablespoons diced onion, 1 minced garlic clove, 1/2 to 1 minced jalapeño (seeds and ribs removed unless you like it HOT), a touch of fresh lime juice, cilantro, and salt to taste.


Meatless Meal 2:  Baked Sweet Potatoes and Steamed Veggies

We love this simple meal.  Bake a large sweet potato in the oven.  Microwave your favorite frozen veggies according to directions.  We top our sweet potatoes with a little salt and pepper.  You could add a small amount of vegan butter if you choose.  

Meatless Meal 3:  Reuben Sandwich

Luck of the Vegan (Veganized Rueben) just in time for St. Patrick’s Day! For the dressing, mix 1/4 cup Vegenaise, 1/4 cup finely diced sweet pickles, 2 T ketchup, 1 tsp horseradish. Cook sauerkraut (rinsed and drained) on medium heat with a splash of cider vinegar, a sprinkle of brown sugar, paprika, thyme, black pepper, and a pinch of allspice until liquid evaporates. Spread dressing on a slice of rye bread and top with baked tofu (store bought or you can marinate thinly sliced tofu in soy sauce and rice vinegar and bake on 375 for 25-30 minutes, turning halfway through.  We used a modification of Dr. Mcdougall’s baked tofu) and sauerkraut and another slice of rye. Brush each side of the sandwich with melted vegan butter or oil and cook in a pan (or under the broiler on the middle to middle-top rack) on medium until browned and toasted on both sides.


We hope you enjoy these delicious recipes!


Get VegInspired!




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