Meatless Monday and May Inspiration: Veggie Meatloaf, Fried Rice, Enchiladas, and Peppers

Whether you’re doing Meatless Monday or Meatless May, you’re likely looking for some great vegetarian recipes. Meatless meals don’t have to be boring, they can be tasty and delicious. Even if you’re a carnivore at heart, you can certainly enjoy some of these recipes for delicious meatless dishes.

Sweet Potato and Black Bean Enchiladas

You won’t even miss the meat in these vegetarian enchiladas. The delicious smoky flavor of the sweet potatoes and black beans mixed with cheese is enough! They’re also pretty light.


  • 1 large sweet potato scrubbed clean
  • 1 16-ounce can black beans, drained and rinsed
  • 1 tablespoon olive oil or light flavored oil of your choice
  • ¼ teaspoon salt
  • Ground pepper
  • 4 ounces of your favorite cheese
  • ¼ teaspoon chili powder
  • 1 4-ounce can of diced green chiles, undrained
  • 1 bunch of green onions
  • 1 medium avocado
  • 12-14 corn or flour tortillas, your choice

We’re going to make our own enchilada sauce here instead of buying a jar at the store. It’s tastier this way!

  • 1 8-ounce can tomato sauce
  • ¼ cup olive oil (or oil of your choice)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 ½ cups low-sodium vegetable broth (vegetable is best, but you can substitute if needed)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt


  1. Preheat oven to 400° F.
  2. Cube sweet potatoes into small chunks of even size.
  3. Place cubed sweet potatoes on baking sheet. Drizzle with 1 tablespoon of oil, add salt and pepper, and toss to coat evenly on both sides.
  4. Roast for 25-30 minutes, turning once until crisp and brown.
  5. Heat ¼ cup of oil in skillet on medium, add flour and chili powder, stirring well. Simmer on low then add remaining ingredients. Simmer for 10 minutes.
  6. Combine roasted sweet potato, cheese, beans, chili powder, chiles, a bit of green onion and ¼ of the avocado in a bowl, stirring to coat with the cheese as it melts
  7. Take your enchilada sauce, and coat one side of tortilla with it, then add filling, roll, and placed in a casserole pan. Continue until all of the tortillas have been rolled up.
  8. Coat rolled tortillas with remaining sauce if desired.
  9. Cook in casserole dish for 20 minutes at 350° F.
  10. Add on additional cheese and bake for an additional 10 minutes for delicious melted cheese on top, if desired.
  11. Garnish with the rest of the green onion and avocado. Add a bit of sour cream or greek yogurt if desired.


Vegetarian Stuffed Peppers

Here’s another dish where you won’t miss the meat. Lemony orzo mixed with a blend of feta, chickpeas, and other ingredients make this a hearty meal that packs a ton of protein.


  • ½ cup uncooked orzo
  • 2 large red bell peppers
  • 1 tablespoon extra-virgin olive oil (keep bottle on hand for drizzling)
  • 1 garlic clove, minced
  • ½ cup cooked chickpeas, drained and rinsed
  • 3-4 kale leaves, stems removed, chopped
  • ⅓ cup crumbled feta cheese
  • Juice and zest of 1 small lemon
  • Big handful of chopped fresh mint
  • Red pepper flakes, a pinch
  • Sea salt and fresh ground black pepper

If you’re not a fan of stuffed peppers, this can also make a great filling for a baked potato.


  1. Preheat oven to 400°F and prepare a baking sheet.
  2. Cook orzo al dente, about 7 to 9 minutes
  3. Prepare red bell peppers, slicing in half and removing insides. Coat lightly with olive oil, salt and pepper. Roast for 20 minutes until slightly brown
  4. Combine oil, garlic, chickpeas, kale in a bowl.
  5. After orzo is al dente, drain and add to the bowl of ingredients (kale, oil, chickpeas and garlic), toss to coat.
  6. Stir in feta, lemon, lemon zest and the rest of the spices
  7. Scoop the mixture and fill the pepper halves, and serve
  8. Garnish with sour cream, greek yogurt, or sprinkled cheese, if desired

Veggie Fried Rice

No need for chicken or pork here. This rice is filling enough. To save time, you can use quick cooking rice, making this a perfect meal for weeknights.


  • 1 1/2 cups brown rice, quick cooking
  • 2 tablespoons peanut oil
  • 1 small yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 3 green onions, thinly sliced
  • 3 tablespoons soy sauce
  • 1 cup of frozen peas (add more if desired)
  • 1 cup of edamame
  • 2 teaspoons of sesame oil
  • 1 cup of chopped carrots


  1. Cook rice according to directions on package. Set aside.
  2. Heat peanut oil in wok (or skillet, if unavailable) on medium. Combine peppers and onions, cooking for a few minutes. Stir in garlic and red pepper to taste.
  3. Raising heat to medium high, add in cooked rice, green onions, edamame, carrots, and soy sauce. Stir fry.
  4. Add peas then cook for an additional minute.
  5. Remove from heat, then mix in sesame oil.
  6. Serve with crushed peanuts, a sprig of cilantro, or other toppings.

Vegetarian Meatloaf

Miss the meatloaf? Try this twist on it. 


  • 1 large red bell pepper
  • 1 large green bell pepper
  • 2 pounds cremini mushrooms, coarsely chopped
  • 1 tablespoon olive oil
  • 1 cup 1/2-inch asparagus pieces
  • 1/2 cup chopped red onion
  • 1 cup Panko or breadcrumbs
  • 1 cup chopped walnuts, toasted
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces fresh Parmigiano-Reggiano cheese, grated
  • 2 large eggs, lightly beaten


  1. Turn broiler on high.
  2. Prepare bell peppers, cutting lengthwise and discarding insides.
  3. Place on baking sheet after lining sheet with foil. Flatten slightly. Broil for 12 minutes or until peppers are blackened. Drop peppers in paper bag, and fold, letting stand for 10 minutes.
  4. After removing from bag, peel and chop, placing in a bowl.
  5. Lower oven to 350°.
  6. Pulse ¼ mushrooms in food processor until finely chopped, then transfer to bowl. Repeat until all mushrooms are chopped.
  7. Heat a nonstick skillet over medium-high heat. Add oil to pan, then saute mushrooms 15 minutes or so. Mix mushrooms with bell peppers.
  8. Add asparagus and onion to pan, then saute 6 minutes or until tender.
  9. Add onions to mushrooms.
  10. Lay out breadcrumbs across baking sheet, then bake at 350° for 10 minutes or until golden, whichever comes first.
  11. Add toasted breadcrumbs, walnuts, basil, ketchup, Dijon mustard, salt, pepper, cheese,ingredients and eggs to mushroom mixture, and stir to mix
  12. Coat 9 x 50-inch loaf pan.
  13. Add the mix and bake at 350° for 45 minutes.
  14. Combine 2 tablespoons ketchup and the remaining ingredients in a small bowl, then brush on loaf.
  15. Bake for additional 10 minutes to let topping penetrate the loaf.
  16. Cut into slices and serve.

If you want more inspiration for Meatless Monday or even Meatless May, visit our vegetarian section for ideas.


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