Book cover of The Meatless Monday Family Cookbook


The Meatless Monday Family Cookbook features more than 100 delicious, plant-based, kid-approved recipes perfect for busy weeknights, or whenever you feel like trying out a meat-free meal. From filling Sloppy Joe Casserole with Cornbread Crust to one-pot Quick Peanut Noodles and tasty BBQ Ranch Romaine Pasta Salad, these meals will satisfy even the pickiest of palates.

Chapters cover all types of meals, from Bountiful Bowls, Comforting Casseroles, One-Pot Wonders, and Perfect Pasta to everyone’s favorite—Breakfast for Dinner. You’ll also find great tips for getting the kids involved … which has a funny way of making them enjoy the meal even more.


A well-planned meatless diet can provide all the nutrients needed in a delicious and satisfying way!

Find something for everyone in the cookbook with recipes like:
  • Creamy Tomato Soup with Orzo
  • Sloppy Lentil Sandwiches
  • BBQ Chickpea and Veggie Bowls
  • Butternut Squash Mac and Cheese
  • Summer Vegetable Tomato Rice Skillet
  • Skillet Chickpea Chilaquiles
  • Pot Pie Noodle Casserole
  • Sweet Potato Thai Curry
  • Cheesy Broccoli Stuffed Baked Potatoes
  • Banana Walnut Baked Oatmeal


Please see my Work With Me page if applicable.


Veggie Inspired is a food blog featuring simple and flavorful plant based recipes for the whole family. Veggie Inspired will show you just how easy it is to get your daily dose of fruits and vegetables in a delicious and satisfying way.


My name is Jenn Sebestyen, creator of Veggie Inspired. I live in Chicagoland with my husband and three kids where I balance being a working mom, baseball mom, softball mom, basketball mom, and football coach’s wife. My son is 11 years old and my twin daughters are 7 years old.

I love to read, drink coffee, sing along to the radio in my car, practice yoga on an early weekend morning, and sneak chocolate after the kids are in bed. Most of all, I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

I am the author of The Meatless Monday Family Cookbook, have appeared on CBS’ “The Doctors,” and my work has been featured in a variety of media outlets such as Women’s Health, Fitness, Self, Taste of Home, Better Homes & Gardens, Country Living, Vegan Food & Living, Prevention, Redbook, Buzzfeed, Huffington Post, MSN, Parade, PETA, and many more.


When my son was just a newborn, I happened to be in the library and noticed Alicia Silverstone’s, The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet.

At the time, I was eating a standard American diet, but considered myself to be making healthy food choices most of the time. I have no idea what compelled me to pick up her book and check it out, but I did. I read it cover to cover before the end of that day and vowed to never again drink dairy milk. From there, my thirst for knowledge about a plant based diet grew with each day. I slowly started transitioning my diet to incorporate more greens and beans and less animal products. I’ve always been a veggie lover, so it wasn’t a huge jump, but a plant based diet still takes a new way of thinking about what the dinner plate should look like.

When my son turned 6 months old, I knew I would not be buying any prepackaged baby food for him. I started making all of his baby food, which I thoroughly enjoyed. Now, he is an incredibly well rounded eater. He certainly has his picky eating moments, but compared to most kids his age, he is a breeze to feed. I made all the baby food for my girls as well. I have one that eats everything and anything and one that is pickier, but I still consider her a fairly well rounded eater.

This blog began as a way to document what I was eating each day of a 30 day whole foods plant based challenge. I wanted to show others that it can be easy and satisfying to eat a plant based diet and hopefully inspire some to give it a try. I enjoyed writing about the food choices I was making and learned that many were indeed trying some of the recipes for themselves. When the challenge was over, I decided to keep on writing.


I truly believe that consuming a well-rounded whole foods plant based diet is the healthiest way to eat. And I want to prove that it can be totally delicious too. Since nearly all of what I make at home is whole foods plant based and very low refined sugar, I’m not concerned with the occasional treat we might have. I am not perfect, nor do I strive to be, but I try my best to make the healthiest choices I can in every situation. I initially named my blog Veggie Inspired Journey for this exact reason. Health is not something that you achieve and then never have to think about again; it is a lifelong journey. I have since dropped the “journey” only because I felt it was kind of a mouthful to say. 🙂

I welcome everyone to my blog and to enjoy my recipes no matter which diet you choose. Everyone is on their own journey and there will be no judgement here.

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”  ~Ann Wigmore

~ Jenn

Contact me at jenn (at) veggieinspired (dot) com


Not sure what recipes to try first? Here are my top suggestions for recipes that have been proven to win over even the biggest meat eaters. Enjoy!

Butternut Mac

Bowl of creamy macaroni and cheese.

I love this recipe! It’s delicious on pasta. I’ve also found the sauce tastes great as a substitute for nacho cheese (or just dipping chips into it) as well as to put on a baked potato! Great recipe, thanks for sharing. ~Alexandra

I never comment on recipes. In fact, this is my very first time. I wanted to let you know that I tried this recipe tonight & it has changed everything for me. I am lactose intolerant but I love mac and cheese and usually fight through the discomfort and pain that follows indulging in it. After this, I will likely never go back. Thank you so much for sharing – I will definitely be making this on the regular. ~Risika

Wow!!! I never would have come up with this recipe on my own. I’m completely amazed by the way the squash was basically transformed into cheese. I’ve made similar sauces with cashews and cauliflower which were good, but this one would absolutely fool most people. ~Breia

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