The concept of Meatless Mondays is hardly new, but today marks the first time a campaign urges people across the globe to go meat-free for the day. If you decide to take the pledge, and are wondering what the heck you're supposed to eat now, don't worry, we've got your back. Vegetarianism is a lot more than a bowl of mushy, flavorless peas, promise. There are plenty of meat replacements that deliver maximum flavor. Here, for example, we round up nine recipes that will have you saying, "Hail Seitan!"
And remember, you don't have to agree with the campaign's mission statement. These recipes will come in handy if buying meat is proving to be too much for your budget or if you're looking to lower your calorie intake or give you arteries and digestive track a break from too much meat.
It's okay to be a little selfish and take care of your body and your wallet!
These barbecue ribs by Cook Eat Delicious not only look like the real thing. They taste like rib meat sans bone. Go on, take a bite. If you're willing to go meat-free, you may as well be adventurous and try what's out there.
This broccoli and seitan stir fry rivals the "real" thing. This recipe by She Knows is a good one to bookmark for when you can't splurge on takeout but really want some Chinese food.
You don't have to wait until St. Patrick's Day rolls around to make some seitan brisket to enjoy on its own or in a yummy Reuben sandwich. Go nuts. You can do anything.
Pledge? What pledge? One bite of these spicy babies from Epicurean Vegan and you won't even realize you're being healthy.
The thing about seitan is that it can be whatever you want it to be. Chicken? No problem. Beef? Hell yeah. Pork? Now we're talkin'. It's also very easy to cut it into strips. Gyros ahoy? Gyros ahoy! This recipe from Delightful-Delicious-Delovely is full of win.
But of course we're going to have a vegan chicken wings recipe. We love this one from JL Goes Vegan.
Can't go without that roast? No problem. Idiot's Guide cooks some seitan on top of chunks of vegetables, which are bathed in a savory broth that’s later thickened into a scrumptious gravy. You'll be wanting seconds for sure.
You could say that Erin Wysocarski, the food blogger behind Bloglovin', wasn't entirely sold on seitan. The few prepared brands she's tried weren't terrible, but they hardly knocked her socks off. Then she saw these skewers on an issue of Bon Appétit magazine, and decided to develop her own seitan. After a few experiments with different flours, she found that cutting the vital wheat gluten with a blend of chickpea and whole wheat pastry flours yielded a soft yet sturdy texture that holds up nicely on the grill. As for the final results? Bingo, baby.