Celebs Share Their Favorite Meatless Monday Recipes

It seems like everyone is going vegan these days, and your favorite celebrities are no exception. If you can't see yourself giving up meat and dairy at this time, Meatless Mondays are a great way to give your system a break and try some delicious meatless recipes one day a week.

We've rounded up some of the yummiest recipes from some of Hollywood's hottest celebs. Alicia Silverstone, for example, loves millet mashed potatoes with mushroom gravy and her recipe is easier than you might think. You can check out Natalie Portman's favorite refreshing watermelon salad recipe, as well as Kourtney Kardashian's yummy vegan brownie recipe. Emily Deschanel's lemony roasted potatoes recipe is not just the perfect compliment to any meal, but is a meal in itself for your next Meatless Monday. If you're looking for a hearty, satisfying meal, look no further than Ginnifer Goodwin's bok choy and chik'n salad recipe here. Venus Williams' orange creamsicle smoothie recipe is the perfect cool-down treat after your next workout.

If you can't wait for Taco Tuesday, try some of Paul McCartney's vegan enchiladas on Meatless Monday.


Ingredients for sauce:1 cup tomato sauce1 cup water1 large onion, chopped2 garlic cloves, minced1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon oregano2 tablespoons cornstarch dissolved in 4 tablespoons water

Ingredients for filling:1 lb. firm tofu, drained and mashed1 onion, chopped1/2 teaspoon chili powder1/4 teaspoon cumin1 teaspoon minced fresh garlic1/4 teaspoon black pepper1 1/3 cups picante sauce3 cups steamed spinach12 tortillas

Directions1. Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.2. In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. Top with vegan sour cream (or make your own, see below). Lay the enchiladas in a baking dish, cover with sauce, and bake for 20-25 minutes.

Carrie Underwood's easy peasy tofu scramble is her go-to morning meal, which she describes as simple yet satisfying. After you try it for yourself, you're sure to agree that her breakfast recipe deserves to be idolized.


IngredientsServings: 4-62 14-ounce blocks extra-firm tofu2 tablespoons vegetable oil1 small onion, chopped1 small green bell pepper, finely chopped1 small red bell pepper, finely chopped1/2 teaspoon ground coriander1/2 teaspoon ground cumin1 1/2 teaspoons ground turmeric1 15-ounce can black beans, rinsed, drained1/4 cup coarsely chopped fresh cilantroKosher salt, freshly ground pepper4-6 whole wheat tortillas, warmedGarnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Directions1. Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.2. Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.3. Serve scramble with tortillas and garnishes, as desired.

Merry Meatless Monday!

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