Last updated on December 30th, 2025 at 09:21 am
The popularity of vegetables is on the rise and here to stay.
- In this article, we pay tribute to the garden’s blessings with mouth-watering main dishes that are perfect for Veggie Mondays.
Vegetarian Main Meals:
We have discovered that Monday is not so much the villain that it is made out to be. Wonderful things have been known to happen on Mondays, such as great vegetable meals. In our house, Monday means strictly vegetables on the plate. There is no special reason for this preference other than the fact that we thoroughly enjoy eating vegetables on Mondays.
Although it is light enough for a summer evening meal, if it is winter season in your part of the world, you will be sure enjoy this delightful mushroom accompaniment to rice or bread.
Our choice for the week is mushroom stroganoff. Its rich creamy consistency and meaty texture will help to keep that yearning for real meat at bay until Tuesday. This recipe works well for lunch or early supper time.
Here’s the recipe:
MUSHROOM STROGANOFF:
Serves 4 – 6 (adjust ingredients to suit your personal taste)
You will need:
2 medium onions, sliced
5 sticks celery, chopped
2 small cloves garlic crushed
4 tablespoons mild olive or grape seed oil
500 grams portobellini (baby portobello) or chanterelle mushrooms
2 medium shiitake mushrooms finely diced (if you’re using dry shiitake, first soak and soften in lukewarm water)
1 tablespoon mixed herbs (oregano, sage, marjoram, thyme)
Half tablespoon basil
1 heaped tablespoon unbleached flour
300ml chicken stock
Salt and pepper to taste
3 tablespoons sour cream
Chopped parsley
What to do next:
- Heat the olive in a large pan then sauté onions and celery over a low heat until the onions are transparent
- Add the mushrooms and cook for 2-3 minutes until the juices run
- Add the mixed herbs and basil
- Stir in the flour and cook for one minute
- Add the stock and seasoning and allow to cook gently for 8-10 minutes
- Remove from the heat, stir in the sour cream and adjust the seasoning if necessary
- Heat very gently to serving temperature but do not boil
- Garnish with the chopped parsley and serve immediately on a bed of rice or with thickly sliced ciabatta bread
- Enjoy!
Another delightful recipe and personal favorite is this bean pot recipe. It might be a little heavy for a summer evening, but it is great for cold winter days. Serve it with rice or baked potato, and it is sure to please the whole family.
SAVORY BEAN POT:
(Serves 4):
You need:
2 Tablespoons vegetable oil
2 Cubes vegetable stock, crumbled
2 Medium onions chopped
2 Medium carrots, grated
1 x 50g sachet tomato puree (or 3 tablespoons)
1 & 1/4 Cups water
2 Tablespoons cider vinegar
1 Tablespoon dried mustard
1 teaspoon each of oregano, and cumin
Salt and pepper to taste
3 Cups cooked kidney beans (or 3 x 400g canned beans, drained and rinsed)
A little plain low fat yogurt
What to do next:
1. Heat oil in a non-stick pan
2. Add the crumbled stock cubes, onions and carrots
3. Sauté for 5 minutes over medium heat, stirring continuously
4. Mix the tomato paste with the water and add together with all the other ingredients apart from the beans and cream
5. Stir well, cover and simmer for 2 minutes
6. Add the beans and spoon the mixture into an ovenproof casserole
7. Cover and cook at 180 degrees C for 35 – 40 minutes
8. Add a little more water (hot) after 20 minutes if necessary
9. Top with swirls of yogurt and serve. TMLM
© Triumphant Mind Lifestyle Magazine – triumphantmind.com – All rights reserved.
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