Your Meatless Menu For March

Your Meatless Menu For March 2020 Featuring BBQ Chickpea Flatbread

With 5 Monday’s, 5 delicious meatless meals so satisfying you won’t miss the meat! 😉

 

Roasted Lemon Artichoke Browned Butter Pasta

Roasted Lemon Artichoke Browned Butter Pasta

Made from mozzarella and cream, burrata is a fresh Italian cow’s milk cheese with a solid outer layer and creamy, flowing center. In this dish, it is the cherry on top of lemony roasted artichokes, fresh herbs, crunchy walnuts and your choice of pasta. With artichokes only requiring about 15-20 minutes in the oven and al dente pasta ready in under 10, have this gourmet-made-easy meal ready in under 30 minutes for even the busiest Meatless Monday.

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BBQ Chickpea Flatbread

BBQ Chickpea Flatbread

We’ve said it before and we’ll say it again – anything chicken can do chickpeas can too. Working with pre-made pizza dough is as easy as letting it come to room temperature, rolling it out, adding your toppings and baking 15-20 minutes. If that’s not your style, you can use a ready-to-rock flatbread, Caulipower crust or pita bread instead! The tasty BBQ chickpea topping is as simple as mixing chickpeas, onions and your favorite BBQ sauce together, spreading it evenly onto your crust, topping with shredded mozzarella and bake to perfection. ⭐⭐⭐⭐⭐ for ease, and ⭐⭐⭐⭐⭐x1000 for a delicious meatless meal!

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Spinach Mushrooms Baked Potato

Spinach & Mushrooms Stuffed Baked Potato

This super scrumptious and impressively satisfying meal makes us hungry just looking at it, and with good reason. Fluffy and filling baked potato is stuffed with sautéed mushrooms, shallots and spinach in a white wine-heavy cream-parmesan reduction! Topped with crushed red pepper flakes for a little kick, this recipe is the perfect way to warm up the next chilly day you have an hour to spare!

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Vegetarian Scotch Eggs

Vegetarian Scotch Eggs

Scotch eggs are hard-boiled eggs wrapped in sausage meat, coated in breadcrumbs and then baked or deep-fried. With this recipe they are on the menu once-again for vegetarians! With a little help from your choice of meat-free sausage (we recommend Beyond Meat), all this tasty dish requires is hard-boiled eggs, the veggie sausage, mustard, herbs, 1 egg to bind it all together and your favorite breadcrumb coating. To wrap your hard boiled egg in the sausage mix, mix the sausage with mustard, herbs and 1 egg, lay out 2 sheets of clingfilm and spread a portion of the mix in a layer over it. Place the boiled egg in the center and use the clingfilm to pull the sausage layer around the egg. Chill for 20 minutes before coating in breadcrumbs and frying until golden. Filling, fun and ready under an hour!

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Moroccan Lentil Stuffed Eggplant

Moroccan Lenti-Stuffed Eggplant

Moroccan cuisine is a diverse combination of spices and cooking methods from the surrounding areas of Berber, Arabic, Andalusian, and Mediterranean cuisines with slight European and sub-Saharan influences. With an emphasis on rich, exotic spices, this dish is an amazing combination of cooked eggplant stuffed with Moroccan-spiced lentils. These lentils are seasoned with a laundry list of “yum” – garlic, onion, red bell pepper, tomato paste, maple syrup, paprika, cumin, coriander, ginger, turmeric, cayenne pepper and even apple cider vinegar! Once your ready-to-stuff eggplant and lentils are ready, simply stuff the latter into the former, top with your favorite cheese and bake 30-35 minutes until eggplant is browned and lentils are bubbling. We imagine this filling dish is filling on its own, but can certainly be served with some mild rice to ease the kick of all those spices!

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Have a #MeatlessMonday recipe we should feature? Tag us with #BestMarket, we would love to see.

February 26, 2020