Lent, the six-week period that leads up to Easter is a vital time of the year for most Christians the world over. This year, Ash Wednesday falls on 17th February, which means that most of us are soon going to get busy reflecting and praying, making preparations for Easter, and most importantly, fasting and abstaining from meat. While giving up on meat may be easy for some, many of us struggle to get through this meat-free period without facing the infamous “what do we eat today” dilemma almost every other day. But bid goodbye to all those worries and get ready to bookmark this article because, by the end of it, you’ll be equipped with 3 easy-peasy no-meat recipes that will have your back all through Lent.
1. Bean and Rice Burrito
Picture delicious bean and rice burritos (enriched with Mexican spices) that take only 15 minutes to cook AND are vegetarian! Unbelievable, right? But it’s true! This recipe is great since it uses up any leftover rice, is customizable to the food available in your kitchen, and fills your stomach too. Let’s not waste any time and dig right into the recipe for these delectable burritos.
- 2 cups cooked rice
- 2 tbsp cilantro (freshly chopped)
- 2 limes (juiced)
- 1/2 onion (diced)
- 3 to 4 cloves garlic (minced)
- 2 tbsp vegetable oil or olive oil
- 1 (15-ounce) can of black beans
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1 tbsphot sauce (to taste
- Optional: pinch salt (to taste)
- 2 (10-inch) large tortillas
- Gather all the ingredients. Take a large bowl and toss inside the cooked rice and chopped cilantro, adding a bit of freshly squeezed lime juice. Heat the bowl in the microwave or on the stove until it’s just hot, and mix it!
- In another large pan, saute the diced onions and garlic in vegetable or olive oil for two to three minutes or until the onions get soft.
- Reduce the flame to a medium-low. Next, add the black beans along with the seasonings – chili powder, cumin, and hot sauce. Remember to keep stirring. Adding salt is optional but not necessary since the seasoning has already been added. Let it be on the stove for about 5 minutes until the beans are fully cooked and heated.
- Place the cilantro-lime rice and black beans mix on slightly warm flour tortillas. You can add any other additional toppings you want at this stage.
- Wrap it up! Yes, it’s time to wrap the burrito. Begin by folding the short ends in, then fold one long end over the filling and gently push. This ensures the burrito gets rolled right. Finish by fully rolling it to the other end.
- Cut them in half, and voila! They are ready to be served (or devoured). Now wasn’t that an easy recipe?
2. Creamy Vegan Mushroom Pasta
Who doesn’t love pasta? Well, some may not, but you can’t deny that pasta is a popular and favorite dish in American households. This recipe is especially nice because it’s vegan and has mushroom sauce (an unusual yet tasty addition to a pasta dish). It takes 20 minutes to cook, including prep time, making it a great choice when hosting dinners. Let’s take a look!
- 1 pound (or about half kg) long noodle pasta, such as angel hair or linguini
- 1/4 cup dairy-free soy margarine, divided
- 2 large cloves of garlic (minced)
- 16 oz (or 450 grams) mushrooms (halved)
- 1 tbsp all-purpose flour
- 1 cup plain soy milk
- 1/4 cup dairy-free sour cream
- 1/4 tsp salt (plus more to taste)
- Freshly ground black pepper (to taste)
- In a large pot, boil salted water. Next, add your pasta and cook it according to the package instructions, or until you think the pasta is cooked well to your liking. Drain the pasta and set it aside for the time being.
- Take a large saute pan and heat two tablespoons of the soy margarine on medium-high heat. Add the garlic and mushrooms to the pan and cook for about four minutes. It’s important to not overcook the garlic and mushrooms at this step. The garlic shouldn’t turn brown, and the mushrooms should be soft and not too limp. Once cooked, transfer the mushrooms and garlic to another bowl.
- Use the same saute pan and add the two remaining tablespoons of the soy margarine with the flour on medium-high heat. Keep whisking continually for about 45 seconds to a minute to avoid burning. While stirring, now gradually add the soy milk till the mixture is smooth. Add the dairy-free sour cream and salt and pepper and mix it until it’s all well combined. Toss the mushrooms and garlic into the pan as well and cook for about 2 more minutes.
- Turn off the stove and remove the pan. Add your pasta to the sauce and toss it well, ensuring the noodles are coated in sauce. Plate your pasta and garnish with freshly ground black pepper for added taste!
- PS – You can also add some vegetables such as broccoli or fresh spinach to your sauce for more flavor and texture.
PPS: If you wish to make your dish more Italian, you may also sprinkle some fresh herbs such as basil and thyme into the pasta before plating.
3. Crockpot Lentil Soup Recipe
This article wouldn’t be complete without a crockpot recipe, wouldn’t it? Sure, crockpot recipes take longer to cook, but with a prep time of 10 minutes, this recipe doesn’t give you much to complain about. Plus, lentils are super healthy, nutritious, and full of fiber and proteins. Let’s see the recipe on how to cook this mouth-watering lentil broth.
- 2 cups lentils
- 4 cups water for soaking lentils
- 4 cups vegetable broth
- 1 onion (diced)
- 3 ribs celery (sliced)
- 2 carrots (chopped)
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- Gather all the ingredients. Soak the lentils in water for at least two hours (overnight is preferable). Drain them, discarding the water.
- In the crockpot, add the lentils along with all the other ingredients. Stir everything together and let it cook in the pot on medium heat for 8 to 10 hours.
- And, that’s it! Your vegetarian crockpot lentil soup is ready!
Easy right? We can guarantee that they’re delicious too! Perhaps you’ll like them so much, you’ll end up cooking them during other times of the year too!
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