Anyone filling up their gas tanks or their grocery carts lately can’t help but notice how the prices of everyday goods have really gone up. In the butcher section of the grocery the other day it was like watching folks shopping for luxury goods, each of us debating internally if that steak was really worth $21! But, lean times have always come and gone and we have the Great Depression to thank for some really innovative meals that don’t rely on meat, the priciest of all supermarket items these days.
During the 1930s home cooks got really creative with their recipes, using a variety of methods to create filling meals that many children of the era recalled fondly and still replicated as adults. Then World War II ensured that many families continued to eat less meat since meat was not only rationed, there were many campaigns that promoted “saving” meat for soldiers by eating less of it at home.
Some of these delicious recipes have been handed down over the generations. Other recipes on this list are newer inventions, but are equally tasty and memorable. If you’re looking to add some flavor to your Meatless Mondays, here are 9 recipes that don’t use fish or meat- and never disappoint.
Mushroom S.O.S.
Many military men came home from the war with a hankering for some S.O.S. (which stands for s*** on a shingle). This meal was served frequently in the armed forces.
While the name isn’t that pleasing, this became an American comfort food that many kids of the 1950s-1970s grew up eating regularly. The original version used cheap chipped, corned, or dried beef. This variation uses mushrooms instead for an equally satisfying dinner or lunch. This updated classic is served on some garlic bread for even more flavor. Get the recipe here.
Asparagus Pie
Much like a quiche this asparagus pie uses an egg base to hold fresh asparagus stalks. A sprinkling of parmesan cheese on the bottom of the baking dish creates a delightful “crust” of sorts without using flour. Make a salad to go with and you’ve got a wonderful dinner that can be served hot or cold- perfect for the warmer months. Find out how to make it here.
Crispy Black Bean Tacos
During the 1930s and 1940s beans were touted as a great replacement in meatloaf, burgers, and other standard American fare. But, the best way to have beans is Tex-Mex and these crispy black bean tacos leave nothing to be desired. They have crunch, flavor, protein, and a little bit of spice from the taco seasoning. You don’t need beef to make tasty tacos that will be a real crowd-pleasing meal. Find the recipe right here.
Lemon White Bean Salad
For a fresh meal this lemon white bead salad is ideal. It’s so easy to make and is a hearty take on the some of the flavors that make hummus so delicious. Fresh lemon, garlic, and parsley dress this bean salad. To make it extra easy this recipe uses canned of both white beans and lentils. Serve alongside pita bread or naan for a complete meal in just a few minutes. Click here for the recipe.
Roasted Garlic Alfredo Soup
If you have an obsession with garlic or if you’re one of those cooks who often doubles the garlic in a recipe then this dish is for you! This shortcut recipe uses a jar of pre-made Alfredo sauce, some lasagna noodles, and heaps of roasted garlic to make the ultimate meal in a bowl. Nutmeg and parmesan also add depth to this incredible soup. It comes together quickly and has all the hallmarks of a great dinner: it’s hearty, tasty, and goes well with a lot of sides dishes. Find the recipe here.
Meatless Swedish Meatballs
Swedish meatballs was one of those dishes that became really popular in the 1960s and 1970s and somehow never stopped being a go-to dish for many cooks. Now you can make a meatless version that uses none of those meat substitutes. Instead the secret to this tasty recipe is good old mushrooms, reconfigured to make little “meat”balls that really deliver on the flavor. Get the recipe here.
German Potato Soup
One of my mom’s secrets was that she could take a puny selection of groceries and make a feast out of it. One such meal was potato soup with homemade bread. It might sound humble, but there is nothing finer than to smell this fabulous soup cooking in the kitchen. Sprinkle a bit of cheese on top if you like and then relish this rich, thick, hearty soup. Find the recipe right here.
Pesto Lasagna Rolls
With all the price hikes lately you may have noticed that it’s not just meat, but also speciality items that have risen greatly in cost. Pesto is one of these ingredients- it’s gone from $6 to nearly $10 almost overnight. However, what you get for that tenner is a goodly amount that you can stretch to use for a few meals if you plan it just right. After making these lasagna rolls there’s still enough leftover to make a pesto sandwich or two (that’s just pesto on toast for the uninitiated) and then I like to use the last bit of pesto in a rice and vegetable pilaf that’s just leftover rice, whatever veggies I have on hand to sauté, all flavored with pesto.
The big bonuses with these lasagna rolls is that they don’t dry out when you bake them and they serve up very neatly. Honestly, I haven’t made regular lasagna since discovering this recipe! Find out how to make it here.
Tomato Mac & Cheese
This one is near and dear to my heart as my mom used to make this nearly every week when I was growing up. She used to sprinkle a generous dash of Italian seasoning and some cheddar cheese on top for an absolutely delicious flavor. If she had sausage or ground beef she’d put that in, too, but it was delicious without it. This was one dinner she could always count on us to eat- even the pickiest of all the kids (me!).
This dish bears a strong resemblance to American chop suey- a dish that Depression era cooks made popular. The results speak for themselves in the form of empty plates. Find the recipe here.