Meatless Monday Roundup: 4 Mint Recipes


Image: edsel_l

With the Christmastime season still lingering around (it’s so hard to let it go!), try using mint in your favorite recipes. It’s not just a flavoring for peppermint candy canes and chocolates, but it’s also a delicious herb that has long been used as a seasoning as well as as a digestive aid and painkiller. Consider some of our very favorite meatless mint recipes this Monday for your vegetarian table.

roasted cauliflower

Image: thegardenbuzz

In Morocco, mint is often used to season dishes both sweet and savory. This delicious roasted vegetable dish combines potatoes, cauliflower and radishes with Moroccan spices like cumin, red chile and coriander, and both fresh and dried mint.

mint jelly

Image: philosophygeek

Our five favorite mint sauces are usually used to top lamb, but you can also serve them with that delicious Moroccan roasted vegetable recipe or any other roasted vegetable or tofu dish you like.


Image: donutgirl

The sauces would also be perfect dipping sauces for these delicious vegan fritters. They combine chickpeas, carrots and fresh mint for a delicious treat, perfect for serving as an hors d’oeuvre at your holiday parties, or simply for lunch or dinner.

grilled zucchini

Image: mallydally

Our grilled squash and orzo salad combines the sweet nuttiness of pine nuts and the freshness of mint for a grilled salad that really brings out the best flavors in summer squash. Consider roasting the vegetables if you don’t want to fire up the grill in the cold!

lentil and grape salad

Image: shockinglytasty

Another delicious salad is this warming lentil salad, flavored with sweet grapes and fresh mint. A salty counterpart is found in the delicious, creamy feta.

mint ice cream

Image: gordonramsaysubmissions

Of course, no minty dinner would be complete without a mint-filled dessert. Our very own organic chocolate and fresh mint ice cream is easy to make and delicious to eat.

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.