It's nice to have a meal without meat occasionally.  A simple way to add protein without meat is to include eggs and/or beans.   In the following recipe I use both.  I bought some heirloom beans called "x-mas beans" at whole foods market, though you might substitute other beans in this recipe.   I didn't have time to give the beans a full soak,  but did  soak them about 15 minutes or so.  Following the short soak,  I cooked the beans an hour and twenty minutes with chicken stock, carrot, onion, and garlic.   The heirloom beans had a meaty texture and almost a potato-like flavor.  Sticking with the meatless objective,  I included roasted portobellos, sautéed spinach,  fresh dill, and poached eggs. 

1 cup xmas beans or any similar kind of bean
7 cups chicken stock
2 carrots diced
1 onion diced
3 garlic cloves minced
2 sprigs of fresh dill chopped
2 tbsp of sherry vinegar
2 portobellos roasted
2 eggs
olive oil
1 lb. of spinach
Salt and pepper

Saute the onion, carrot, and garlic in a tbsp of olive oil in a small soup pot for 2 minutes.  Add the beans and stock to the sautéed vegetables.   Bring the soup to a boil and then turn the heat down to a simmer.  Let the soup simmer for an hour. Add 1 tbsp of salt half way through the simmer process.   Once the beans are tender,  finish the soup with vinegar, dill, and olive oil.  Season with additional salt and pepper.

For the portobellos: arrange them on a pan, drizzle with olive oil, season with salt and pepper, and roast in the oven pre-heated to 400 degrees for about 12 minutes.

For the eggs: Splash some vinegar into a small pan of simmering water. Break the eggs into a saucer and slip them into the simmering water for 3-5 minutes. Remove them with a slotted spoon and place them on the portobello-spinach bed.