Veggies don’t have to be boring and for World Vegetarian Day on the first of October, we’re listing an array of meatless dishes for all the Mondays of the month to show you that eating healthy doesn’t mean sacrificing flavour and taste!
You can even prepare and cook these wonderfully healthy meatless dishes with the family and have your little ones join in the fun! That’s right – these dishes are not only delicious and easy to make, they will also likely pass even the toughest critics – kids!
Let’s start our Meatless Mondays for October strong with a dish that’s beloved by all and enjoyed by all ages – nachos! These healthy no-meat nachos are a breeze to prepare and will fill up the stomach in no time.
Loaded Vegetarian Nachos 
- 10 oz tortilla chips
- 2 cans (15 oz) chili beans, not drained
- 1 cup sweet corn
- 1 large red onion, chopped
- 1 pound tomatoes, chopped
- 1 large red pepper, chopped
- 1/3 cup Borges Pitted Black Olives
- 1 ½ cup shredded cheddar cheese
- 1 avocado, sliced
- Plain Greek yoghurt or sour cream, to serve
- Heat the broiler to the hottest setting.
- Place the tortilla chips in an oven-safe skillet or baking dish. The size of the dish depends on how you like your nachos – use a smaller one for more crunchy chips and a larger one for more softer chips. I like them more crunchy, so I use a smallish skillet.
- Top with all the ingredients in the order listed, except for the avocado and yogurt/sour cream. Broil until the cheese is hot and bubbly, about 5 minutes. Pay close attention so your chips don’t burn!
- Serve immediately with avocado and yoghurt or sour cream.
Asparagus and Smoked Mozzarella Pizzettes 
- 1 pound prepared whole-wheat pizza dough, at room temperature
- 12 oz thin asparagus, trimmed and cut into 1-inch pieces
- 1 tbsp Borges Extra Virgin Olive Oil
- ¼ tsp salt plus 1/8 teaspoon, divided
- 1 cup shredded smoked mozzarella cheese
- ⅓ cup thinly sliced scallions
- 2 tbsp chopped toasted walnuts
- Handful of fresh mint leaves, torn
- Zest of 1 orange
- Position racks in upper and lower thirds of oven; preheat to 500 degrees F. Line a large baking sheet with parchment paper.
- Divide dough into 6 portions; stretch each piece into a 7-by-3-inch oval. Arrange on the prepared baking sheet. Toss asparagus with oil on a second baking sheet; sprinkle with 1/4 teaspoon salt. Bake the dough on the top rack and the asparagus on the bottom rack for 3 minutes.
- Press the dough with the back of a spatula, if necessary, to flatten slightly. Sprinkle cheese over the top. Scatter the asparagus and scallions over the cheese.
- Bake the pizzettes on the top rack until the cheese is melted and the crust edges are golden, 8 to 10 minutes. Sprinkle with the remaining 1/8 teaspoon salt, walnuts, mint and orange zest.
Vegan Walnut Tacos with Avocado Cream 
- 1 medium avocado
- ½ cup roughly chopped cilantro
- ¼ cup vegan sour cream
- 1 tbsp rice vinegar
- ⅛ tsp salt
- ⅛ tsp ground pepper
- 1 ½ cups walnuts
- 1 ½ cups sliced mushrooms
- 1 tbsp Borges Extra Virgin Olive Oil
- ½ cup chopped onion
- 1 tbsp reduced-sodium tamari or soy sauce
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp dried oregano
- ½ tsp garlic powder
- 8 corn tortillas, warmed
- 1 cup thinly sliced cabbage
- Salsa for serving
- Scoop avocado flesh into a mini food processor. Add cilantro, sour cream, vinegar, salt and pepper. Process until smooth.
- Place walnuts and mushrooms in a regular food processor. Pulse until pebble-sized and well combined.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add the walnut mixture, tamari (or soy sauce), cumin, chili powder, oregano and garlic powder. Cook, stirring, until the mixture is hot, about 4 minutes.
- Spread a generous 1 tablespoon avocado crema over one half of each tortilla. Top with about 1/4 cup walnut mixture. Divide cabbage among the tacos. Serve with salsa, if desired.
Grilled Cauliflower Steaks with Almond Pesto and Butter Beans 
- ½ cup almonds
- 5 tbsp chopped flat-leaf parsley, divided, plus more for garnish
- ¼ cup packed fresh basil, plus more for garnish
- 2 tbsp chopped fresh chives, plus more for garnish
- Zest & juice of 1 lemon
- 5 tbsp Borges Extra Virgin Olive Oil, divided
- 1 tsp salt, divided
- 2 large heads cauliflower
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 2 medium shallots, minced
- 1 clove garlic, minced
- 2 (15 oz) cans no-salt-added butter beans, rinsed
- ½ cup water
- ¼ tsp ground pepper
- 2 tsp sherry vinegar
- Preheat grill to medium.
- Pulse almonds, 4 tablespoons parsley, basil, chives, lemon zest and juice, 2 tablespoons oil and 1/4 teaspoon salt in a food processor until chopped.
- Place cauliflower heads on a cutting board, stem-side down. Using a large chef's knife, cut two 1/2-inch-thick slices from the center of each head to make 4 "steaks." (Reserve the remaining cauliflower for another use.) Brush the steaks with 2 tablespoons oil. Combine paprika, garlic powder and 1/2 teaspoon salt in a small bowl. Sprinkle the mixture on both sides of the steaks.
- Grill the steaks, turning once, until tender and nicely charred, 12 to 14 minutes total.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add shallots and garlic and cook until the shallots start to soften, about 1 minute. Add beans, water, pepper and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until hot, about 5 minutes. Remove from heat and stir in vinegar and the remaining 1 tablespoon parsley.
- Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.
Mushroom and Tofu Stir Fry 
- 4 tbsp Borges Extra Light Olive Oil, divided
- 1 pound mixed mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 bunch scallions, trimmed and cut into 2-inch pieces
- 1 tbsp grated fresh ginger
- 1 large clove garlic, grated
- 1 (8 oz) container baked tofu or smoked tofu, diced
- 3 tbsp oyster sauce or vegetarian oyster sauce (see Tip)
- Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions, ginger and garlic; cook for 30 seconds more. Transfer the vegetables to a bowl.
- Add the remaining 2 tablespoons oil and tofu to the pan. Cook, turning once, until browned, 3 to 4 minutes. Stir in the vegetables and oyster sauce. Cook, stirring, until hot, about 1 minute.