"Meatless Monday" Dish Ideas

http://www.food.com/recipe/vegan-meatloaf-2-256720
http://chowvegan.com/2009/10/13/veganmofo-home-style-vegan-meatloaf/
http://backtoherroots.com/2011/09/28/two-bean-meatless-meatloaf-vegan-gluten-free/

beans, tofu, tempeh, and seitan, tvp, or vital wheat gluten are great meat substitutes that can be used in any recipe you may need meat in. if you have a meatloaf recipe, try substituting one of those in for the beef.

Also, not as high in protein, but mushrooms are a great meat replacement and have similar texture for burgers.

I made an artichoke and spinach lasagna today that is loaded with protein from low fat ricotta cheese and mozzarella.

eggplant and broccoli lasagna
eggplant parm

Probably my family's favorite is TVP sloppy joes...you just cook up dry TVP with 2c water per 1c TVP and add whatever you would normally add for sloppy joe seasoning...I'm lazy so I just buy the seasoning packet and then add some mushroom/onion and worsteshire to give it a meaty flavor...

Its been said before but lasagna is a great one.
Cheese mixture:
1 cup fat free cottage cheese (I did this to extend the ricotta because its expensive)
3 cups of fat free ricotta
3.5 tablespoons parmesan cheese
4 egg whites and 1 whole egg
Small handful spinach
Some dried basil (to taste)
Some "italian seasoning" I had on hand
Garlic powder
Onion powder
A handful of mozzarella (fat free)

Whip the above together in a blender until it tastes good. Ok if you are afraid of raw eggs you can try to fly blind on this one.

Addition you need those oven ready lasagna noodles, a small can of stewed tomatoes (drained), and the rest of the 8 ounce bag of fat free mozzarella. Layer it all together like you would any lasagna and sprinkle the top with the rest of the mozzarella. Bake at 350f for like 35 minutes or until the smell drives you insane. 1/9 of the dish is a serving and is 282 calories, though it depends on the brands of cheese and pasta you use.

It works out at 26 grams of protein. Thats not too bad for such a small meal

I have been a vegetarian for 5 years and protein is not an issue so don't worry. I use avocados a lot for a "meaty" type replacement. Zucchini, Asparagus, potatoes are super filling. I will make a giant plate of steamed veggies and add whatever seasoning you like. Best thing about veggies is you can eat till you can't possibly take another bite and you are still eating low cal. Beans are also a great choice, I like to make a Tostada salad (without the chips) vegetarian re-fried beans, lettuce, tomato, small bit of avocado, corn, green onions, cilantro, and top with salsa. Super delicious and super healthy.

Homemade baked beans - all time favourite and so versatile. Baked with garlick, leeks, carrots, tomatoes, peppers, kalamata olives, bay leaf. (meaty version is with chorizo sausages)
Served with chunky avocado, sour cream and salsa with or without toritlla. Or with rocket salad and shaved parmesan. Or in a pita bread with feta and oregano.

It's not Monday, but today was my meatless supper! I tried out a new recipe and I thought it was really tasty. Here's the recipe:

Lentil Bread
Servings: 6

1/2 cup finely chopped onion
5-6 mushrooms sliced
2 Tbsp olive oil
2 cups canned lentils, well drained
1 1/2 cups reduced fat cheddar or mozzarella cheese* - grated
1/2 cup Italian bread crumbs
1 egg, lightly beaten
3 Tbsp skim milk
2 Tbsp fresh parsley chopped
Pepper to taste

Tomato sauce:
2 Tbsp cane sugar
1 tsp mustard powder
1 can (7oz) tomato sauce

Heat oven to 350F. Brown onion & mushrooms in oil. Mix all other ingredients & then add mushroom mixture. Pour into a non-stick pan & cover with sauce. Cover with foil and bake for 50 minutes.

Look up the baked spaghetti squash with cheese recipe from Skinnytaste. It's good.

This! This is my favorite thing to eat!