Catholics around the world are called to abstain from meat on Ash Wednesday and Fridays in Lent. If you’re a carnivore, that might leave you wondering what you should eat on those days.
Never fear! Here are 13 super easy and tasty meatless recipes you can enjoy this Lent – and they can all be made in 30 minutes or less!
[See also: Your Illustrated Guide to Lenten Fasting and Abstinence]
[See also: Pregnant but Still Want to Keep Lent? Here Are 8 Alternatives to Fasting]
1) Butternut Squash Chili
This veggie-packed chili is comfort in a bowl. Spiced to taste, chipotle-infused tomato paste gives the broth a deep smoky-sweetness, while grated butternut squash adds an extra layer of texture and nuttiness. Freshly baked tortilla strips add some crunch on top, while sour cream and naturally cooling, herbaceous cilantro temper the heat.
Time to make: 20 minutes
Recipe: Click here
2) Pumpkin-Stuffed Shells
No marinara for these stuffed shells. A chickpea-pumpkin purée is mixed with spinach and caramelized onion, then stuffed into al-dente pasta shells. The savory pasta is topped with a pecorino-mozzarella blend and broiled for a warm, melty-cheese finish. A refreshing chard and orange salad, and an earthy walnut-parsley pesto, complement the rich pasta.
Time to make: 30 minutes
Recipe: Click here
3) Lentil “Meatballs”
There’s no meat, but plenty of protein, in these “meatballs.” Lentils mixed with Parmesan cheese, lemon juice, and gluten-free breadcrumbs are pan-seared crisp, then baked. These vibrant “meatballs” are served on a bed of creamy mascarpone polenta with sautéed baby kale and toasted pine nuts. Fresh gremolata adds a hint of garlic and a refreshing lemon bite.
Time to make: 20 minutes
Recipe: Click here
4) Southwest Soup
This Southwest-inspired dish is packed with veggies from soup to succotash. Zucchini, red onions, red bell pepper, and garlic are cooked down in a black bean and mushroom broth, with mashed beans lightly thickening the soup. Southwest seasoning—a blend of cumin, coriander, oregano, and red pepper flakes—lends the soup a zesty spice. A cold lima bean succotash complements the warm soup. Avocado aïoli, paprika, cilantro, and squeeze of lime brighten things up on top.
Time to make: 30 minutes
Recipe: Click here
5) Shrimp Fra Diavolo
Italian for “brother devil,” fra diavolo is a fiery sauce with Italian American roots. In classic fra diavolo style, we meld tomatoes, garlic, onion, and chile flakes. A blend of fire-roasted and fresh cherry tomatoes and additions of balsamic vinegar and kale bring fresh notes and some extra tanginess to the sauce. It’s tossed with shrimp and almond flour linguine for a lively mix of briny, nutty, and piquant flavors guaranteed to warm up a crisp night.
Time to make: 30 minutes
Recipe: Click here
6) Pineapple Teriyaki Salmon
Brighten up dinner with this Asian- and island-inspired dish. Salmon is pan-seared, then coated with a salty-sweet pineapple teriyaki sauce and topped with pineapple. It’s finished under the broiler for a caramelized crust and charred, juicy pineapple. It’s served on a hearty bed of black bean noodles and sugar snap peas. A crisp cucumber and bell pepper salad adds a refreshing note on the side.
Time to make: 20 minutes
Recipe: Click here
7) Adobo Eggplant Quesadilla
Ancient grains meet fresh flavor in this quick quesadilla. Adobo-spiced eggplant is broiled tender, then folded into flax and quinoa tortillas with pepper jack cheese, chard, and a squeeze of lime. The quesadillas are pan-cooked until toasty outside, melty inside. A black bean, tomato, and quinoa salad with a lime-yogurt dressing adds a bright, creamy dose of protein on the side. A sprinkle of crispy corn adds a light crunch on top.
Time to make: 20 minutes
Recipe: Click here
8) Zucchini Ricotta Pizza
Lighten up pizza night with a veggie slice and salad combo. Naan—Indian flatbreads—are topped with a naturally salty-sweet duo of fresh ricotta and Parmesan, plus lemon juice and peeled zucchini ribbons. These sauceless pizzas are garnished with mint, walnuts, and chile honey for a sweet and spicy burst in each bite. A salad of marinated cherry tomatoes and snap peas add a bright crunch on the side.
Time to make: 20 minutes
Recipe: Click here
9) Herb-Roasted Salmon
Fresh, balanced Mediterranean fare. Salmon fillets are topped with garden gremolata — the classic Italian lemon and parsley condiment, with an herbaceous burst of tarragon and chive. They’re baked until flaky, and served over baby potatoes and a frisée salad. Capers bring the potatoes some brininess, while radishes give the salad a peppery bite.
Time to make: 20 minutes
Recipe: Click here
10) Tempeh Kofta
A Middle Eastern staple with a veggie twist. Kofta —meat balls or patties— are made here with tempeh. They’re warmly spiced and pan-seared crisp, then paired with sautéed green beans, red onion, and apricots. It’s all served atop turmeric quinoa, and dotted with dried currants and almonds. A vibrant herbed yogurt adds a cooling element on top.
Time to make: 20 minutes
Recipe: Click here
11) Thai Basil Tempeh Wraps
Tempeh gets Southeast Asian flare in this veggie take on larb, a minced meat salad beloved in Laos and northern Thailand. Crumbled tempeh — cooked with Thai basil, crisp veggies, and an umami ginger sauce — is served on fresh romaine leaves, with cucumber and peanuts adding a light crunch on top. Sesame-speckled coconut rice offers a subtly sweet counter to the savory wraps.
Time to make: 20 minutes
Recipe: Click here
12) Broccoli-Cheddar Stew
Creamy comfort with plenty of substance. Red potatoes, roughly shredded broccoli, carrots, and celery are seasoned with thyme and garlic, then simmered in a milky broth. Cheddar cheese helps thicken the stew’s rich base, while a peppery spice blend gives it a light kick. A simple spinach and dried cherry salad, plus crostini “dippers” round out this warming meal.
Time to make: 30 minutes
Recipe: Click here
13) Pasta Puttanesca
This veggie-packed take on puttanesca skips the classic pasta’s anchovies, but keeps its union of tangy, briny, and salty. Spaghetti is cooked al dente, then stirred into a hearty sauce of cherry tomatoes, olives, capers, white beans, artichokes, and onion. Lemon juice and arugula join the pan last for a bright, peppery punch.
Time to make: 20 minutes
Recipe: Click here
All recipes are courtesy of GreenChef, an organic meal kit delivery service. ChurchPOP readers can get 4 FREE meals if they sign up with this link.
Which recipe looks the best to you? Share your thoughts in the comments!
[See also: 16 Hilarious Memes to Kick Off Your Lent]
[See also: This Great Video Explains Ash Wednesday & Lent in 2 Minutes]