No Meat Needed: 4 Meat-Free Recipes

1. Vegetable-Galore Pasta

Servings: 8

Ingredients:

  • 1 package whole-wheat spaghetti, uncooked
  • 2 tbsp. feta cheese, crumbled
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup zucchini, chopped
  • ½ cup mushrooms, sliced
  • 3 large tomatoes, diced
  • 1 red onion, chopped
  • 2 tbsp. balsamic vinegar
  • 3 tbsp. olive oil
  • 2 tbsp. garlic, minced

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, drain. Heat oil in a skillet over medium heat, and sauté the garlic until lightly browned. Mix in tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Once the vegetables are tender, mix in the balsamic vinegar. Toss with cooked spaghetti and sprinkle with feta cheese upon serving.


2. Wonderful Watermelon-Cucumber Salad

Servings: 6

Ingredients:

  • 6 cups watermelon, diced
  • 3 cucumbers, thinly sliced
  • 3 tbsp. olive oil
  • 3 tbsp. red wine vinegar
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
  • ¼ cup feta, crumbled
  • ¼ cup mint leaves 

Directions:

In a large bowl, combine watermelon, cucumber, olive oil, red wine vinegar, kosher salt, and ground pepper. Toss to combine. Garnish with crumbled feta and mint leaves upon serving.


3. Mouthwatering Spinach Lasagna 

Servings:  6-8

Ingredients:

  • 3 cups marinara sauce
  • 9 no-boil lasagna noodles
  • 1 container ricotta cheese or cottage cheese
  • 2 cups Mozzarella cheese, shredded
  • 2 cups spinach leaves, chopped
  • ¾ cup basil leaves, roughly-chopped
  • 1/3  cup Parmesan cheese, freshly grated

Directions:

Preheat oven to 350 degrees. In an 8x8 inch baking pan, spread ¾ cup of marinara sauce evenly across the bottom. Layer 3 lasagna noodles in an even layer, followed by half of the ricotta cheese, 1 cup Mozzarella, 1 cup spinach, and ¼ cup fresh basil. Repeat with a second layer of marinara, noodles, ricotta, Mozzarella, spinach, and basil. Finish with a final layer of marinara, noodles, marinara, and Mozzarella. Cover pan with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and begins to brown around edges. Sprinkle with Parmesan cheese and the remaining fresh basil upon serving.


4. Grilled Tomato and Brie Sandwiches 

Servings: 4

Ingredients: 

  • 8 slices whole-grain bread
  • 4 oz. Brie cheese, thinly sliced
  • 8 slices tomato, ¼-inch thick
  • 1 1/3 cups packaged baby arugula and spinach greens
  • 1 tsp. olive oil
  • 1 garlic clove, halved
  • 2 tsp. mustard 

Directions:

Prepare grill to high heat. Brush each bread slice with oil, then rub cut sides of garlic over oil. Spread ½ teaspoon mustard on each of 4 bread slices, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top each with remaining 4 bread slices, oil side up. Place sandwiches on grill rack, coated with cooking spray. Grill 2 minutes on each side, or until lightly toasted.