Lenten Meatless Recipes

Members of the Creation Care Ministry share some of their favorite meatless recipes. If you have a meatless recipe to share, email Maggie at [email protected]. We welcome submissions!!

 One-Pot Lemon-Broccoli Pasta with Parmesan

Adapted from EatingWell.com

  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 8 ounces whole-wheat rotini or farfalle pasta
  • 1 ¾ cups water
  • 1 ½ cups low-sodium vegetable broth (or chicken broth outside of Lent!)
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped
  • ⅓ cup grated Parmesan cheese
  • 4 teaspoons lemon juice, or more to taste

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.

Sheet Pan Gnocchi

Adapted from The Pioneer Woman

  • 1 1/2 lb. refrigerated, shelf-stable, or frozen gnocchi
  • 2 broccoli crowns, cut into florets
  • 1 pt. grape tomatoes
  • 2 medium bell peppers, seeded and cut into 1-in. pieces
  • 1 medium red onion, peeled and cut into 1-in. pieces
  • 4 garlic cloves, finely chopped
  • 1 1/2 tsp. kosher salt
  • 1 tsp. Italian seasoning
  • 1/2 tsp. black pepper 
  • 1/4 tsp. red pepper flakes
  • 1/3 cup olive oil
  • 1 (8-oz.) container small fresh mozzarella balls or pearls, drained
  • 1/4 cup chopped fresh basil 
  • 4 oz. baby arugula, for serving (optional)
  • Grated parmesan cheese, for serving

Cooking Instructions

  1. Preheat the oven to 450°F. 
  2. In a large bowl, combine the gnocchi, broccoli, tomatoes, bell peppers, red onion, garlic, salt, Italian seasoning, black pepper, and red pepper flakes. Pour the oil over the gnocchi and vegetables, tossing to coat.
  3. Spoon the gnocchi onto a baking sheet. Bake until the gnocchi have begun to brown and crisp, 35 to 40 minutes, stirring halfway through. Remove the baking sheet from the oven and dot with the mozzarella balls. Bake until the mozzarella is melted, 5 minutes.
  4. Remove the baking sheet from the oven and sprinkle with basil. Serve hot over arugula and sprinkled with parmesan, if you like.

Black Bean Burgers

(Adapted from The Pioneer Woman)

YIELDS: 4 servings – PREP TIME: 10 min; COOK TIME: 10 min; TOTAL TIME: 20 min

For a printable version, click here.

  • 2 cans (14.5 ounces each) seasoned black beans
  • 1 cup seasoned breadcrumbs
  • 1/4 cup grated white onion
  • 1 whole egg
  • 1/2 tsp. chili powder
  • salt and pepper
  • hot sauce (e.g. Cholula)
  • 8 slices Swiss cheese
  • olive oil, for frying
  • butter, for frying and grilling
  • 4 whole Kaiser rolls or good hamburger buns
  • Mayonnaise
  • Lettuce or other greens
  • Sliced tomato

Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they’re mostly broken but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you’re using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. Place a lid on the skillet to help the cheese melt if needed.

Grill the buns on a griddle with a little butter until golden. Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. Top with lettuce and tomato, then pop on the lids!

Creamy White Bean Lemon Pesto Orzo Soup

(Adapted from Half Baked Harvest)

  • 1 tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 5 cloves garlic, smashed
  • red pepper flakes
  • 2 tablespoons salted butter
  • 2 cupsdry orzo pasta
  • 6 cups low sodium chicken or vegetable broth
  • 1 can white beans
  • kosher salt and black pepper
  • ½ bunch kale, finely shredded
  • ½ cupbasil pesto
  • ½ cup whole milk or canned full fat coconut milk
  • 1 cup grated parmesan cheese
  • zest and juice of 1 lemon
  1. Heat the olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes. Drop in the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Stir in the beans and kale. Season with salt and pepper. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
  2. Stir in the pesto, milk, parmesan, and lemon, cook another few minutes until warmed through.
  3. Divide the orzo and broth among bowls and add additional parmesan and black pepper. You can add some fresh dill, parsley, or basil too!

Oat Focaccia (Italian Flatbread)

(Adapted from @Roving Haggis)

For a printable version, click here.

Porridge Ingredients

  • 50 g fine oatmeal (use food processor)
  • 150 ml Water
  • 15 ml Olive Oil

Dough Ingredients

  • 500 g strong bread flour
  • 400 ml Water
  • 1 tsp sugar
  • 12 g salt
  • Olive Oil and Coarse Sea Salt for Garnish

Porridge

To make the porridge, mix the fine oats with water and microwave for 1-2 minutes. Add olive oil, mix, and let cool.

Make the Dough

In large mixing  bowl (or stand mixer), put the porridge, 400 ml water, yeast, and sugar. Stir and let sit for 15 minutes. In another bowl mix the flour and salt together.

With either mixer, spoon, or hands-add the flour plus salt to the wet mixture and mix for 5-10 minutes on medium speed. Mixture will be wet and sticky. Let sit for 15 minutes covered.

After 15 minutes, with a wet hand, grab the edges of the dough and pull and place on top. Do this with all four corners and then flip the dough. Cover for another 15 minutes, then repeat 3 more times.

Oil another bowl, put the dough in the bowl, cover, and leave it in fridge overnight.

The next day the dough should be bubbly and jiggly. Take two forks and using the forks, fold the dough in at two corners, repeat with the other two corners. Dough has now deflated.

Tip out onto a buttered cast iron skillet or other baking dish. Cast iron conducts the heat very evenly and promotes a crispy crust. Smooth out the dough so it covers the pan.

After it has doubled, drizzle olive oil on the top and using oiled fingers, poke down the dough until there are dimples all over the dough. Sprinkle with a little sea salt.

Cover and let rise at room temperature until doubled  in size. Heat the oven to 440°F and bake for 15 minutes. You know how long your oven takes, so gage time accordingly.

Lower the temperature to 425°F for another 10-15 minutes. Should be golden brown.

Shrimp Bahn Mi Sandwiches

Adapted from Better Homes & Gardens. Makes 4 sandwiches.

  • 2 large carrots, pealed
  • 1 ½ lb extra-large frozen peeled cooked shrimp, thawed, tails removed
  • 1/3 cup sriracha mayonnaise**
  • 4 Vietnamese baguette-style rolls or hoagie buns, lightly toasted then split
  • 1 cup cilantro leaves

Steps

  1. Use a course grater to shred carrots or a julienne peeler to cut into thin strips (you should have 1 ½ cups).  In a pint-size jar with a screw-top lid combine 2 Tbsp. vinegar, 2 tsp. sugar and 1 tsp. salt; shake to dissolve sugar and salt.  Add carrots, secure the lid, and shake occasionally to coat carrots with the liquid.
  2. In a medium bowl combine shrimp and mayonnaise.  Divide mixture among the rolls.
  3. Drain liquid from carrots.  Top shrimp mixture with carrots.  Add additional mayonnaise if you like.  Sprinkle with cilantro.

**Tip: To make your own sriracha mayonnaise, in a small bowl whisk together 1/3 cup mayonnaise, 2 Tbsp. sriracha sauce, 1 tsp. lime juice or rice vinegar, and 1 tsp. honey.

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.