Raising animals for food produces more greenhouse gas emissions than cars and planes combined. Which means even small steps toward vegetarianism can preserve water and other resources, and also reduce the effects of climate change, deforestation, and pollution. It’s why the nonprofit initiative Meatless Mondays launched in 2003. Now a global movement spanning 44 countries, the idea is that everyone should go meatless at least one day a week—for their own, and for the planet’s, health. Entire schools, hospitals, companies, and restaurants have increasingly integrated the Meatless Mondays concept, inspiring a new wave of awareness that healthy, delicious meat alternatives are abundantly available and suitable to every palate and culture. 

Looking to get on board the green Monday bandwagon? Here are seven easy-to-prepare meals that are not only meatless, but in fact contain no animal products whatsoever. Because when it comes to saving the planet, it never hurts to be an overachiever.

1. Roasted Potato and Asparagus Lentil Salad With Tangy Mustard-Lemon Dressing

Creator Angela Liddon, the New York Times–bestselling author of Oh She Glows cookbooks, celebrates her love of plant-based food on her award-winning recipe blog, featuring this tasty and unique salad. Made with fresh asparagus, dill, potatoes, and French green lentils, it’s packed with protein. It’s also vegan and free of gluten, grains, nuts, refined sugar, and soy and, though it might look complicated, requires only 25 minutes of prep time. Pair it with fresh baked bread or grain-free crackers and a rainbow-esque side of raw veggies.

2. Roasted Veggie Pasta

Forks Over Knives is a powerful feature film exploring how most degenerative diseases can be controlled or reversed by not consuming animal-based and processed foods. Since its 2011 release, the inspiring documentary has grown into a movement through which enthusiasts swap meal plans and recipes—one of which is this simple yet tasty Roasted Veggie Pasta recipe, originally from Thug Kitchen: Party Grub. Choose any pasta you want, whether it's durum wheat semolina, brown rice pasta, quinoa pasta, or spelt pasta and, if you’ve got other veggies in the fridge, such as broccoli or cauliflower, toss them in, too. If you don’t want a spicy dish, simply swap the red pepper flakes for another herb of your choice.

3. Buffalo Cauliflower Pizza

Did you know pizza can be free of all animal products and still be delicious? This Buffalo Cauliflower Pizza recipe, care of Barb of the Daiya website—a hotbed of plant-based dairy innovation—is easy to make and truly satisfies pizza cravings. The recipe uses a whole head of cauliflower—an excellent source of vitamins and minerals that has been known to boost brain health. Daiya mozzarella-style cheese shreds melt, bubble, and stretch in a similar fashion to conventional dairy cheese and are readily available in supermarkets across North America.

4. Spinach Lasagna

This meatless and dairy-free Spinach Lasagna, available via the Meatless Mondays website, is originally from Kathy Freston’s The Book of Veganish. Prepare it for your next Monday dinner party, and you just may inspire friends to adopt the Meatless Mondays lifestyle, too. With its white beans, tofu, nutritional yeast, and loads of healthy spinach, it’s unlikely you’ll have any leftovers. For an even cheesier flavor, sprinkle shredded vegan cheese on top. I recommend popping coconut-based Chao Slices in the freezer for five minutes, then chilling and grating it into shreds, so as to layer a creamy sauce over the noodles.

5. Rainbow Spring Rolls With Ginger Peanut Sauce

Tired of toting sandwiches to work every day? Try this Rainbow Spring Rolls recipe, care of popular blogger Dana, a.k.a. the “Minimalist Baker.” She creates delicious, plant-based and gluten-free recipes using 10 ingredients or less. This one requires no cooking at all—just spring roll papers and a selection of fresh goodness including mango, mint leaves, carrots, and red pepper. The fresh herbs highlight the springy flavors of this crunchy, light lunch. Allergic to peanuts? Simply sub in your favorite dipping sauce.

6. Mexican Rice and Bean Soup

A hearty soup is a staple throughout winter. This Mexican Rice and Bean option, originally developed by Heather McDougall, is on the Forks Over Knives website, and it’s loaded with kidney beans, black beans, pinto beans, and toasted, long-grain brown rice. If you end up with leftovers, McDougall recommends rolling the thick soup, which is almost a hearty stew, up into a tortilla and enjoying the next day.

7. Pad Thai Zoodle Salad

Remember Heinz canned Zoodles from your childhood? This salad—the fruit of a new, improved, healthier generation of zoodles—is absolutely nothing like that. Kids will love its fancy, spiralized zucchini, and marinated tofu lends a tangy kick. Topped with refreshing bean sprouts and chopped peanuts, this tasty recipe is a highlight of Meatless Mondays’ No-Cook Summer Recipe video series—something to look forward to (winter can’t possibly last forever!). Watch this dish being prepared here.