Lenten Meatless Recipes

Each week during Lent, members of the Creation Care Ministry will be sharing their favorite meatless recipes. We will post on this page. Our weekly bulletin will state the name of the recipe for the week.

Mediterranean Wraps

(Adapted from Run Fast. Cook Fast. Eat Slow. This recipe serves 4.)

  • ·4 tortillas
  • 2 chopped cucumbers
  • 2 chopped tomatoes
  • 1/2 cup feta cheese
  • 2 TBSP red wine vinegar
  • 2 TBSP olive oil
  • 1/4 cup Kalamata olives
  • salt and pepper
  • falafel or hummus

Combine cucumbers, tomato, feta, olives, vinegar, oil, salt, and pepper. Warm the tortillas in the microwave for 20 seconds. Prepare the falafel according to package instructions and add to the tortilla, or smear hummus on the tortilla. Add the salad and roll up the wrap. Enjoy!

Green Bean Stir Fry

(Serves 4 as a side)

  • 2 cups green beans (or wax beans).
  • Trim the stem ends. Best to keep whole lengths.
  • Boil or steam for 3-4 minutes, rinse, and drain.
  • Heat up 1 tablespoon of olive oil in a skillet or wok.
  • Finely chop 2 cloves of garlic and stir fry about 2 minutes until garlic starts to brown.
  • Add the beans and stir-fry for 2-3 minutes, or longer if browned beans are preferred.

During the winter, you can use the fresh “bagged” green beans available in the produce section; frozen beans will also work. If using frozen, you may not need to boil as long especially if they are cut.

Mexican Sweet Potato Soup

(Adapted from the Food Network)

  • 3 medium/large sweet potatoes (peeled and cubed)
  • 1/2 an onion chopped
  • 2 cloves garlic minced
  • 1 28 oz can diced tomatoes
  • 4 cups low sodium vegetable broth/stock
  • 2 Tbsp olive oil
  • 2 Tbsp cumin
  • 1 cup spinach
  • 1 lime
  • Salt to taste
  • Tortillas, avocado, Mexican cheese (for garnish)

You can do this in an Instant Pot or a small pot.

If using an Instant Pot, cook in the pressure cooker for 12 minutes. If in a regular pot, until the potatoes are soft and you can insert a fork. When done, add lime juice and salt to taste. Add spinach and serve.

Sauté the onions in olive oil until translucent. Add the garlic and cumin. Mix for at least 30 seconds. Add the potatoes (move for a minute or so). Add tomatoes & vegetable broth/stock.

Top with tortilla strips. Simply cut tortillas in strips, add a bit of olive oil and bake in the oven until crispy but not burned (350F/ 7 minutes, more or less.)

Feel free to add avocado or cheese for garnish, or to add protein such as cooked or canned kidney beans, cannellini beans, garbanzos or red lentils (this you will add when cooking the potatoes.)

“Lent”il Vegetarian Shepherd’s Pie

Adapted from Mealime.com. Makes ~8 servings.

  • 2 medium carrots, peeled and dices
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 8 oz white mushrooms, diced
  • 2 Tbsp cooking oil; 4 c. vegetable broth, divided 
  • 1 tsp dried thyme;  1 1/2 c. dried lentils
  • 1 1/2 c. frozen peas; 8 Tbsp (1 stick) butter
  • 8 medium yellow potatoes peeled  and chopped into 1″ pieces                   
  • Salt and black pepper

In a large saucepan with a lid, sauté the carrots in 1 Tbsp cooking oil until carrots begin to soften (4-5 min). Add diced onion and minced garlic, and continue to sauté until onions are translucent (2-3 min). Add another Tbsp of oil and the diced mushrooms; cook 1-2 min. Add the lentils, 3 cups of vegetable broth, and thyme. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook until the lentils are tender, approx. 25-30 min. Add the frozen peas and simmer until they’re warm.

In a separate pan, add the potatoes and cover them with water, bring to a boil. Reduce the heat to medium, and cook until the potatoes are tender, approximately 15-20 min. Once done, drain the potatoes and return them to the pan. To the pan with potatoes, add 8 Tbsp (1 stick) butter, 1 c. vegetable broth, 1/2 tsp salt, and black pepper to taste. Mash with a potato masher (or fork, for a more penitential experience).

Transfer the lentil mixture to a 9 x 12 baking dish. Top with mashed potatoes, and broil on high approx. 5-8 minutes, until slightly browned. Serve warm.

Cream of Tomato Soup

Adapted from Good and Cheap. Serves 5.

1 tablespoon butter
2 chopped onions
4 chopped garlic cloves
2 28 oz cans of pureed tomatoes
6 cups of vegetable broth
½ cup heavy cream
Optionally add fresh thyme, fresh basil, lemon zest

Sauté butter and onions in a pot until translucent. Add garlic, tomatoes and broth. Bring to a boil, then simmer for 10 minutes. Add cream, optional add-ins and salt to taste. Use an immersion blender to puree. Serve with grilled cheese sandwiches!

Easy Broccoli Quiche

by Christy Arllen

8 eggs
1 c milk
1 c shredded cheddar or Mexican cheese
1/2 head broccoli, steamed
1/4 c cream cheese
1 pie crust (homemade or store-bought)

Roll out the pie crust and place it in a 9″ pie plate. Whisk together the milk and eggs. Add the shredded cheese and steamed (and cooled) broccoli. Pour the egg mixture into the pie crust, and dot with cubed cream cheese. Bake at 350 degrees for 55 minutes.