Meatless Mondays dinner plan: week 3

Welcome to week three of our six-week Meatless Monday series! If you’re new to the idea of going meat-free once a week, check out our first post to learn about the Meatless Mondays Movement. Not only is eating less meat better for your health, but it also saves land and resources, thus benefitting the environment.

And what better way to start (or continue) your Meatless Monday journey than with a three-course meal featuring some of our best recipes?

Salad: Spinach Salad with Cranberry Vinaigrette
Now’s the time to enjoy our Canadian, in-season cranberries. Add some iron-rich spinach and heart-healthy walnuts and you’ve got a perfect vegetarian appetizer.

Entrée: Sweet Potato Lentil Chili
Who says all vegetarian dishes have to include tofu? This hearty dish is perfect for cold winter evenings and will leave you with some great leftovers for Tuesday’s lunch.

Dessert: Apple Blueberry Crisp
Packed with autumn apples, this is the ideal early-winter dessert. It’s vegan, meaning no animal products are used, and you can make use of the summer blueberries you’ve got stashed in your freezer.

Loved this meal so much that you want to commit to eating meat-free once a week, every week? Take the pledge.