

“We know that this is THE most important thing we can do to save our earth, and it’s also the best thing we can do for our health. Plus it’s so yummy! Join me on this adventure of plant-based living and please be meat-free Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday, and if you can only do Monday we’ll be OK with that too. The more the merrier, thank you!”
— Alicia Silverstone
“Try it, you might like it … and the planet definitely will appreciate it.”
— Woody Harrelson
“I grew up in the ‘meat and two veg’ era but there’s so much more choice now in terms of plant-based food – it’s far more exciting on the plate! I’m consciously reducing how much meat I eat, and that’s no bad thing for the planet and all of us living on it.”
— Ainsley Harriott
“Meat Free Monday is a simple idea which makes so much sense! By not eating meat at least one day a week we help the environment, save animals and improve our health. Try it, get your friends and family to try it and why not encourage your school to try it too?”
— Fearne Cotton
“Meat Free Mondays is a great idea though I live meat free every day. Being vegetarian is good for your body, good for the planet and a peace and loving thing to do.”
— Ringo Starr
“Thank you for inspiring the way I live my life now. Even if you’re not veggie, vegan or plant-based, reducing our meat and dairy consumption, even for just one day a week, has a positive impact on our planet, the animals we share it with and our own personal health.”
— Gabrielle Aplin
“I believe meat has so many toxins in it that your body never really manages to get rid of it. People believe that you have to have protein and bulk to give you energy, but fruit and vegetables are full of health. Your body processes these efficiently so they do the maximum good for you. You feel so well, light, supple, and full of energy.”
— Vivienne Westwood
“It’s a great initiative and an opportunity for us to really reduce meat consumption that not only saves our lives but saves our planet. Let’s continue to move towards a Meat Free Monday!”
— Eric Adams
🌶 Introduce some more spice into your life for #MeatFreeMonday and beyond, with this delicious Spicy Pan Asian Rice Noodle Soup from online #vegan magazine @vlanduk! 📷:@nutritionwitholi 💚
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Ingredients
1 tablespoon olive oil
100 g shimeji mushrooms
150 g king oyster mushrooms, finely sliced lengthways
2 tablespoons sliced fresh chives
1 tablespoon garlic, finely chopped
1 tablespoon ginger, finely chopped
1 tablespoon red chilli, finely chopped
several turns of black pepper
several turns of salt
1 litre vegetable stock
1 red bell pepper, finely chopped
1 head of pak choi, chopped
2 spring onions, finely sliced
150 g frozen peas
1 nest of rice noodles (around 60 g)
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Method
Heat the olive oil and fresh chives in a large saucepan over medium heat. Add the king oyster mushrooms, cook for 3 minutes stirring frequently. Throw in the shimeji mushrooms and cook for 4 minutes – make sure the mushrooms are fully cooked then set aside and cover, to keep them warm.
Add 1 litre vegetable stock, the garlic, ginger, chilli, salt and black pepper into the saucepan and bring to a boil.
Add the red bell pepper, pak choi and frozen peas, and simmer for 2 minutes.
Add the rice noodles, simmer for 5 minutes stirring frequently – make sure the food is piping hot before serving.
Stir in the spring onions and top with the set aside mushrooms. Season to taste and enjoy! ...
🌞 Rumour has it there’s warmer weather just around the corner so we’ve got your summer recipe repertoire sorted! Find these yummy dishes, and many more, on the #MeatFreeMonday website. 🌮🥙🥗🍝🍦
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Pulled Jackfruit Burgers by @PaulMcCartney, @MaryMcCartney and @StellaMcCartney from #LindasFamilyKitchen
Mini Passion Fruit Pavlovas by @sovegan
Greek Salad with Tofu Feta by @rylandpetersandsmall
Jerked Jackfruit Tacos with Grilled Pineapple by Matthew Prescott
Tropical Green Smoothie Lollies by @cookschoolclub
Chargrilled Summer Vegetables with a Dhana-Jeera Dressing by @meerasodha
Ginger Lemonade by @cafemziuri
Crispy Salt and Pepper Tofu Caprese by @odonnelk
Sticky Tomato Tart by Meat Free Monday
Pesto Pasta Salad with Grilled Grape Tomatoes by @jackienewgent ...
Our #recipeoftheday by @Solla.Eiriks is an all-round #MeatFreeMonday winner! Not only do they use up the leftovers, but these Porridge Pancakes can be made savoury or sweet – and the sky’s the limit with the toppings! 🥞💚
The flipping good news doesn’t end there … enter our prize draw to win a copy of @Solla.Eiriks’ new cookbook ‘Vegan At Home’, published by @PhaidonSnaps, and get lots more #MeatFreeMonday inspiration at your fingertips!
Check it out at the link in our bio! 🔗 ...
This Smoked Tofu Caesar Salad from #plantbased restaurant @WulfAndLamb in #London is a must have for your recipe repertoire! Try it here this #MeatFreeMonday:
Ingredients
For the salad
100 g baby gem Lettuce
25 g capers
30 g poponcini peppers
50 g crispy onions
50 g smoked tofu
40 g homemade croutons
70 g Caesar dressing
For the homemade croutons
bread
olive oil
garlic
thyme
salt
black pepper
For the Caesar dressing (batch recipe, enough for several portions of salad)
15 ml apple cider vinegar
8 ml toasted sesame oil
400 ml unsweetened soy milk
400 ml olive oil
35 ml fresh lemon juice
30 g nutritional yeast flakes
145 g maple syrup
60 g wholegrain mustard
10 g salt
Method
To make the croutons
Cut your bread of choice into cubes and toss with olive oil, thyme, crushed garlic, salt and black pepper. Roast in a tray in the oven for about 15 minutes.
To make the Caesar dressing
Blend all ingredients together in a blender until smooth and creamy. Add water as needed.
To assemble the salad
In a bowl, mix large pieces of baby gem with the dressing. Mix in the peppers and capers. Add to a plate and top with croutons and crispy onions. ...
💚 Produce of the Month 💚
Touted as a superfood, asparagus has long been considered a delicacy and is at its best in spring. Loaded with nutrients and low in calories (less than four kcal per average spear), asparagus can be boiled, steamed, grilled, fried and roasted.
🌱 How do you enjoy your asparagus? ...
5 #plantmilks to enjoy in your morning cuppa – and how best to use them in recipes! Check it out at the link in our bio. What’s your favourite #dairyfree milk? ☕🌱 ...
Bold and beautiful, beetroot is full of fibre and folic acid, not to mention iron, calcium and vitamins A and C.
Rich in fibre and vitamin C, parsnips are cheap, easy to prepare and have a sweet earthy flavour.
A rich source of essential vitamins and minerals, red cabbage has one of the highest concentrations of antioxidants of all vegetables, enhancing our immune systems and helping us stay healthy.
Loaded with vitamins and antioxidants, kale is super tasty and contains more iron than beef!
A natural source of fibre and vitamins including C and B6, potatoes can be used for hash browns, röstis, latkes, gnocchi, chips, gratins, soups and stews.
Brussels sprouts are low in fat and loaded with cancer-preventing nutrients and dietary fibre. And while many people reach for the oranges when they’re ill, Brussels sprouts actually contain more vitamin C!
A member of the allium family along with garlic and onions, leeks are versatile and full of nutrients including folic acid and vitamin A.
A member of the celery family, but with a milder, sweeter and slightly nutty taste than celery, celeriac is a root vegetable which can be mashed, used for added flavour in soups and stews, and enjoyed as a standalone dish.
Low in saturated fat and cholesterol, celery makes a great base for a whole range of vegetable dishes – once cooked until soft, its peppery taste can add real punch. It’s also great as the star of soups, salads, wraps and as crunchy crudités to accompany dips.
Around 60% of the world’s agricultural land is used for beef production, yet beef produces less than 2% of the world's calories.
I've been getting my family to go meatless at least 3 times a week. It's healthier for everyone and better for the planet.
Vickie
Meat Free Monday has given me the opportunity to educate myself on foods that I would not have usually have eaten before.
George
It keeps me creative in the kitchen, and I am helping reduce my impact.
Rebecca
Previously dinner planning always started with ‘what meat’, and the rest of the meal was built around it. Meat Free Monday helps change that mindset.
Kristina
Meat Free Monday is a great initiative to encourage people to have a healthier diet, save animals and the planet for at least once a week.
Geraldine