Meatless Mondays: One-Pot Lentil Bolognese

 One-Pot Lentil Bolognese is a staple in a busy household, especially if like me you have a can or 2 of already cooked lentils on hand and also a can of crushed or chopped tomatoes. It also satisfies all the Bolognese meat lovers here but is much quicker to make.

Going meatless once a week is also a gentle nudge toward better health. Studies show that plant-based diets can lower the risk of heart disease, type 2 diabetes, and certain cancers. 

Meatless Mondays encourage you to explore nutrient-rich foods like legumes, whole grains, vegetables, and healthy fats—ingredients that nourish your body and support long-term wellness.

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

Ingredients:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1 cup dried brown lentils, rinsed

• 1 can (400g) crushed tomatoes

• 3 cups vegetable broth

• Salt and pepper to taste

• Cooked spaghetti or pasta of choice

• Fresh parsley and grated parmesan (or vegan alternative)

Instructions:

1. Heat oil in a large pot. Sauté onion, carrot, and celery until softened.

2. Add garlic, oregano, and paprika. Cook for 1 minute.

3. Stir in lentils, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.

4. Season to taste. Serve over pasta and top with parsley and cheese.

Substitutions: Make It Work With What You’ve Got

Cooking meatless doesn’t mean you need a specialty grocery run every week. Here are some easy swaps to help you adapt the recipes:

Lentils

• Dry lentils → Canned lentils: 1 cup of dried lentils = about 2½ cups cooked, or 1½ standard cans (400g each). If using canned, drain and rinse before adding to your dish. You may also want to reduce the liquid in the recipe slightly.

Garlic

• Fresh garlic → Jarred minced garlic: 1 garlic clove = ½ teaspoon of jarred minced garlic. For recipes calling for 3 cloves, use 1½ teaspoons.

Vegetable Broth

• No broth? No problem:

  • Use water + seasoning: Add salt, pepper, herbs (like thyme, oregano, bay leaf), and a splash of soy sauce or tamari for depth.

  • Or dissolve 1 bouillon cube in 2 cups of hot water as a quick broth substitute.

Cheese

• Dairy cheese → Vegan cheese:

• Swap 1:1 with your favorite plant-based cheese.

• Or use nutritional yeast for a cheesy flavor boost—about 1 tbsp per serving.

Meatless Monday: Seven-Spice Chickpea Stew with Tomato and Coconut

Each week on All Things Good, we share delicious, easy-to-make meatless recipes, tips for plant-based living, and stories that inspire. Whether you're a seasoned vegetarian or just curious about cutting back, our Meatless Mondays feature is here to support and celebrate your journey.

By participating in Meatless Mondays, you're joining a global community of individuals, families, schools, and even cities who are making a collective impact. It’s a simple act of solidarity that says: we care about our health, our planet, and our future.

Let’s make Mondays meaningful—one meal at a time.

Here’s a hearty and flavorful vegetarian dish starring chickpeas:

Ingredients (Serves 2–3)

• 2 cups cooked chickpeas

• 1 medium yellow onion, chopped

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 1 cup chopped tomatoes

• 1 cup light coconut milk

• 1 tsp balsamic vinegar

• 2 tsp olive oil

• Salt & pepper to taste

• Fresh cilantro or parsley for garnish

Spice Blend

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp ground turmeric

• ½ tsp dried oregano

• ½ tsp chili flakes

• ¼ tsp ground cinnamon

 Instructions

1. Sauté aromatics: In a deep skillet, heat olive oil over medium. Add chopped onion and cook until soft and translucent (5–6 min).

2. Add spices: Stir in the spice blend and cook for 1 min until fragrant.

3. Build the base: Add tomato paste, garlic, and chickpeas. Stir for 30 seconds.

4. Simmer: Add balsamic vinegar, chopped tomatoes, and coconut milk. Season with salt and pepper.

5. Cook: Bring to a boil, then reduce to a gentle simmer for 10–15 min until flavors meld.

6. Serve: Garnish with fresh herbs and serve hot with rice, polenta, or crusty bread.

It’s warming, protein-rich, and beautifully spiced—perfect for a cozy evening or batch cooking. 

Meatless Monday: Cauliflower Steaks with Roasted Bell Pepper Sauce and Baked Ricotta

Why Meatless Mondays Matter: A Small Shift with Big Impact 

At All Things Good, we believe that small, intentional choices can lead to powerful change—and that’s exactly why we’re proud to feature Meatless Mondays as a regular part of our blog. This global movement isn’t just about skipping meat once a week; it’s about embracing a more mindful, sustainable, and health-conscious way of living.

Do you love cauliflower?

Here’s a delicious and simple vegetarian recipe you can whip up in under an hour: Cauliflower Steaks with Roasted Bell Pepper Sauce and Baked Ricotta

Ingredients (Serves 2)

• 1 cauliflower (cut into 1-inch thick steaks)

• 9 oz potatoes (cut into wedges)

• 9 oz low-fat ricotta

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp paprika

• 1½ tbsp olive oil

• Salt & black pepper to taste

• 1 cup roasted bell peppers

• 1 garlic clove

• 1½ tsp sugar

• 1 tbsp parsley (for garnish)

 Instructions

1. Preheat oven to 180°C (356°F).

2. Prep veggies: Cut cauliflower into steaks and potatoes into wedges. Place them on a baking sheet with the ricotta block.

3. Season: Mix onion powder, garlic powder, paprika, olive oil, and a pinch of salt. Brush over the cauliflower, potatoes, and ricotta.

4. Bake for 30–35 minutes until fork-tender and golden. Flip cauliflower halfway through.

5. Make the sauce: Blend roasted bell peppers, garlic, sugar, and ¼ tsp salt until smooth.

6. Serve: Plate the cauliflower steaks and potatoes, drizzle with bell pepper sauce, and top with baked ricotta. Garnish with parsley and black pepper.

It’s hearty, comforting, and packed with flavor—perfect for a cozy dinner or a nourishing lunch.

If you don't have red bell peppers or any bell peppers, don't worry, just remove them from the recipe. It still makes a hearty, meatless recipe that is delicious. You could add more fresh herbs, like basil, as a garnish. 

Meatless Monday: Vegetarian Pizza

Meatless Monday: A Planet-Friendly Habit

Did you know that reducing meat consumption just one day a week can significantly lower your carbon footprint? Livestock farming is one of the largest contributors to greenhouse gas emissions, deforestation, and water use. By choosing plant-based meals on Mondays, you're helping to conserve precious resources and reduce environmental impact—without overhauling your entire lifestyle.

IMAGE: My Voice

Are you looking for a lighter and healthier pizza? Then try vegetarian. Here are some suggestions for toppings:

• Thinly sliced Eggplant
• Chopped fresh herbs such as parsley and basil
• Crumbled fresh feta cheese
• Sliced capsicum 
• Mozzarella cheese slices
• Seedless olives either sliced or whole
• Sundried tomatoes
• Chopped cherry tomatoes
• Mushroom slices
• Green leaves of spinach or rocket added at the end
• Leftover cooked veges like zucchini and broccoli

If you are looking for more specific inspiration try borrowing flavours from different cultures as done in these recipes:

Moroccan Inspired Pizza
Eggplant, Pistachio, and Pomegranate Pizza

Greek Inspired Pizza
with Feta, Onion, Tomatoes and Olives 

Italian Pizza
Get 3 different Italian recipes at ICE

 

Meatless Monday: going gluten free style

A Creative Culinary Adventure

Let’s be honest—routine meals can get boring. Meatless Mondays are a chance to shake things up in the kitchen. Whether you're trying a spicy lentil curry, a hearty mushroom risotto, or a colorful veggie stir-fry, going meat-free opens the door to new flavors, cultures, and cooking techniques. It’s not about restriction—it’s about discovery.

Why I'm Trying Gluten-Free

Recently, I’ve been experimenting with a gluten-free lifestyle after tests revealed I’m gluten intolerant. And wow—what a difference! I feel lighter, more energized, and less bloated. While gluten-free eating is essential for those with celiac disease, it can also benefit people with non-celiac gluten sensitivity. This condition can cause symptoms like fatigue, headaches, and digestive discomfort, even though it doesn’t involve the autoimmune response seen in celiac disease.

Some researchers believe that compounds like fructans (found in wheat and other grains) may be the real culprits behind these symptoms. So if you’ve been feeling off and can’t quite pinpoint why, trying gluten-free might be worth exploring.

Today I am sharing some meatless meals that are also gluten free.  I love sweet potatoes and tacos and I'm trying zucchini noodles as my keto loving daughter recommended them. 

Quinoa Taco Salad

Lindsay at The live-in kitchen has a recipe that is everything I love about taco salad but with quinoa instead of meat. Quinoa adds protein and texture, and you can pile on your favorite toppings like avocado, black beans, and salsa.

Baked sweet potato boats

Jeanine and Jack at Love and Lemons share 4 different fillings for your sweet potatoes. I'm loving curry spice-warm, comforting, and packed with flavor. 

Zucchini noodles from Gluten Free Goddess Recipes

Zucchini Noodles With Avocado Pesto Recipe from Gluten-Free Goddess Recipes is a quick, vibrant meal made with just seven ingredients. It’s creamy, fresh, and perfect for warm evenings

Essential Tools for Making This Zucchini Noodle Recipe

• A Spiralizer (Some people call them a zoodler!) This is the electric machine for making all kinds of vegetable noodles that my daughter has but there are many less expensive ones on the market and also manual ones. A spiralizer makes veggie noodles a breeze to create. 

More Recipes to Try

• Cauliflower Chickpea Shawarma Bowls – Roasted cauliflower and chickpeas seasoned with Middle Eastern spices, served over greens or rice with tahini dressing.

• Gluten-Free Mushroom Polenta – Creamy polenta topped with sautéed mushrooms and herbs. Comfort food without the gluten.

• Thai Peanut Sweet Potato Noodles – Use spiralized sweet potatoes as a noodle base, tossed in a rich peanut sauce with crunchy veggies.

• Stuffed Bell Peppers with Rice & Black Beans – A classic combo that’s naturally gluten-free and endlessly customizable.

Whether you're gluten-free by necessity or curiosity, Meatless Monday is a great time to explore new ingredients and nourish your body. 

Let me know if you try any of these—or if you have a favorite gluten-free recipe to share!

Also have you tried gluten free?

Meatless Monday: give peas a chance

I fondly remember shelling peas with my next-door neighbor when I was a child. Back then everyone in our street had veggies growing in their back garden which usually meant a good supply of sweet fresh uncooked peas... Delicious!  I love peas but some may not...but I am here to ask you to give peas a chance and have included a few recipes to help you on your way to a Meatless Monday.

What's the deal with peas?

Peas contain vitamins C and E, zinc, and other antioxidants. They also contain saponins which are plant compounds that decrease blood lipids, lower cancer risks, and lower blood glucose response. 

Peas are complex carbohydrates that are actually legumes not vegetables. They also contain protein and fibre.

Peas come from the seed pod of the pisum sativum plant.

Peas are a versatile vegetable that you can add to a tofu dish, or in fried rice, or as a side vegetable.

Peas are sweet and appeal to all age groups. They are loved by the very young and the elderly who find sweet foods appealing. 

Peas are easy and quick to cook. This is an important factor in our busy lives and a great way to get something green on your plate. 

Peas are colorful and that means they look great and give a dash of freshness to any dish.

Peas are versatile and can go with many foods. 

A little about the history of peas.

According to the Britannica Encyclopedia, the origins of domesticated peas have not been definitely determined, the pea is one of the oldest cultivated crops. The wild plant is native to the Mediterranean region, and ancient remains dating to the late Neolithic Period have been found in the Middle East.

The recipes with peas.

The images are just suggestions for meals and you can click on the links below each to be taken to the recipes for making these Meatless Monday pea dishes. Of course, you may already have a favorite way to use peas and I would love you to share it here in the comments.



Lemon ginger peas recipe

              Chilli Pea and apple spread

                              

Pasta with peas and mint recipe

Indian spiced peas with cumin recipe

Pea Hummus recipe

                                               

                          Green Pea Guacamole recipe

Meatless Monday timeline

• Meatless Monday began in 2003, with the Johns Hopkins Bloomberg School of Public Health.
• In 2009, cities outside of the USA started to go meatless. 
• Paul, Stella and Mary McCartney launched the Meat Free Monday campaign in the U.K.
• 2013 we joined in by blogging about meatless Monday
• Meatless Monday now active in 36 countries and growing.

See all the Meatless Monday suggestions.

SHARED AT CREATE WITH JOY

   

Meatless Monday recipe roundup

Meatless Monday is becoming popular with many people, providing delicious vegetarian recipes to try. It is a day to experiment with a new recipe that may become one of your all time favourites.

 A Planet-Friendly Habit

Did you know that reducing meat consumption just one day a week can significantly lower your carbon footprint? Livestock farming is one of the largest contributors to greenhouse gas emissions, deforestation, and water use. By choosing plant-based meals on Mondays, you're helping to conserve precious resources and reduce environmental impact—without overhauling your entire lifestyle.

5 Vegetarian Recipes To Kick Up Meatless Monday from Fine Dining Lovers:

• Tuscan Tomato Soup 
• Dim Sum with Spinach and Mung Beans
• Chanterelles with Champagne Vinegar
• Vegan Ricotta
• Citrus Tart with Blood Oranges

Spabettie celebrates Meatless Monday with:

• Curry Coins with Garlic Mango Aioli
• Spinach Pancakes
• Garlic-Kale Stuffed Portobello Burgers
• Perfect Picnic Pasta Salad

40 Meatless Monday Meals To Enjoy With Your Family.

Meatless Monday: Australian style

Meatless Monday: current favourite recipe: Mexican veggie chilli and rice with crunchy tortilla and avocado salad.

Raw Food Menu for a whole day of meatless meals at Raw on $10.00 a day

The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year

Meatless Monday: Australian style

Well this is taking Meatless Monday in a different direction - have you ever foraged for food?  First I saw the guy on youtube who lived completely and healthily by picking things from around his garden and neighbourhood to eat. It was fascinating but maybe a little extreme for most but then I realised that in summer we do add nasturtium flowers, from the farm, to our salads and that herbs are really just the same kind of thing and we know how fresh and tasty these can make a meal.  I also remembered that when I was young we would eat the red clover flowers from the park because they were so sweet.

Here in Australia we have many foods to forage that may be found elsewhere:
Stinging Nettle which can be cooked and used like spinach or as a tea which has anti-inflammatory and pain-relieving properties.

Scurvy weed which is apparently good added to frittata.
Beaded Samphire which is crunchy and slightly peppery.
Prickly Pear which is eaten as a fruit.
Wild Parsley where the leaves and roots are edible in salads.

Wild Parsley, Koehler's Medicinal-Plants, 1897.

We also have the wonderful tradition of bush tucker from our indigenous culture with many edible plants:
Seeds from the acacia tree were gathered extensively by women and children. They’d walk
for miles until they got their dishes full and they’d take them back to the clearest, nearest clay pan and they’d sit down to grind all their seeds up to make their flour. Beryl Carmichael
Honey Ants and native bees
Poolgarla, where the flower spikes are used to make a honey sweet mead.
Kerbein where the base of the stems are eaten raw or roasted.
Coastal Wattle which has protein rich seeds eaten after steaming.
Banksia with it's sweet nectar in the flowers.
Creek sandpaper fig with it's edible fruit.
Native Cherry whose seedless astringent tasting fruits can be eaten.
Lady Fingers
Screw Pine
The extensive knowledge that the Aboriginals had of the land and the plants meant that thousands of years of understanding goes into which parts of the plant can be eaten and how they must be prepared. Many plants have poisonous fruits like the Wombat Berry but the tubers can be eaten.

Bush Food: Aboriginal Food and Herbal Medicine a book which details the uses of hundreds of plants as well as rules governing seasonal harvesting and preparation of food. 
Bush Tucker Plants for your garden is a brochure that can get you started if you live in Australia.
Bush Foods of NSW, Australia is a free pdf


If you live in North America and are interested in foraging there is a good book called Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1)

Meatless Monday: current favourite recipe

We are always looking for good recipes to go meatless which around here is both for frugality and health and today will post one of our favourites: Veggie chilli and rice with crunchy tortilla and avocado salad.

 It's from Jamie Oliver's 15 minute meals, though I must confess it takes us a little longer but that is probably because we enjoy the experience of 3 of us cooking together in the kitchen. So if you are loving the idea of some spicy and fresh Mexican go to Jamie's site for the recipe, which also includes nutritional information of each serve - carbs, protein, fat etc.
I love it as:

•  it is a quick meal, due to use of canned beans and passata sauce 
• the beans and sauce can be purchased cheaply
• everyone in our house of 5, sometimes 6, eats it
• we love chilli
• there is the fresh component of the salad
• the salad is delicious
• we find it just as good without wild rice and only use long grain

A Shared Commitment

By participating in Meatless Mondays, you're joining a global community of individuals, families, schools, and even cities who are making a collective impact. It’s a simple act of solidarity that says: we care about our health, our planet, and our future.

Each month on All Things Good, we share delicious, easy-to-make meatless recipes, tips for plant-based living, and stories that inspire. Whether you're a seasoned vegetarian or just curious about cutting back, our Meatless Mondays feature is here to support and celebrate your journey.

Let’s make Mondays meaningful—one meal at a time.

See more ideas and news on good health at GNN Good News Network

Get more Meatless Monday recipes