Vegetarian Recipes For Lent
It’s easy to find lip-smacking vegetarian recipes for Lent that will satisfy even the staunchest meat-eater. Here is one of our all-time favorite vegetarian meals for a hearty plate of food that will tickle your taste buds on meatless Fridays. It’s vegetarian meatloaf with a side of easy flatbread.
- 1 pint cherry tomatoes (about 2 cups), halved
- 3 scallions (white and pale parts only), coarsely-chopped
- 3 cloves chopped fresh garlic
- 8 fresh basil leaves
- 3 tbsp. olive oil
- 1 tsp. salt and pepper
- 3/4 cup lentils
- 3 cups vegetable broth
- 1 cup uncooked short grain brown rice
- 1/2 cup white onion, finely chopped
- 1/2 cup carrots, shredded
- 1 celery rib, sliced
- 1/2 cup frozen corn kernels
- 1 tbsp. butter
- 10 oz. fresh baby spinach leaves (about 4 cups)
- 1 cup mozzarella cheese (plus 1/2-cup for adding to top before baking)
- 2 eggs
- 1/4 cup Parmesan cheese (plus 2 tbsp. for adding to top before baking)
- 1/3 cup fresh basil leaves
- 1 tomato
- Combine cherry tomatoes with scallions, garlic, basil leaves and olive oil in a food processor, pulsing until the tomatoes are coarsely chopped. Add a pinch of salt and a pinch of freshly ground black pepper to the mixture. Set aside.
- In a large saucepan of cold water, add lentils and bring the water to a boil over high heat. Drain the boiling water and rinse the lentils, setting them aside.
- In a large, heavy saucepan over medium heat, bring vegetable broth to a boil. Add the brown rice (rinsed well) and return the liquid to a boil. Decrease the heat to low, cover the rice and gently simmer without stirring for ten minutes. Stir in the lentils, onion, carrots and celery. Cover the pan and continue cooking until the rice and lentils are tender and the liquid is absorbed in about 30 minutes or so. Turn off the heat.
- Sprinkle the frozen corn kernels over the rice and lentils and let stand (covered) for five minutes. Uncover and fluff the rice with a fork. Cover and let stand for five more minutes.
- Meanwhile, preheat the oven to 350 degrees and spread one tablespoon of butter over a 10 x 4-1/2 x 3 loaf pan.
- In a large, heavy skillet, cook the spinach leaves over medium heat until the spinach wilts (about three minutes). Drain and squeeze the excess liquid from the spinach. Transfer it to a cutting board and chop coarsely.
- In a large bowl, gently mix the lentil mixture, spinach, one cup mozzarella cheese, the lightly beaten eggs, ¼ cup of Parmesan cheese, basil leaves, ½ teaspoon salt, 1 teaspoon freshly ground black pepper and half of the sauce from step one. Spoon the mixture into your buttered loaf pan. Cut one tomato into slices and layer along the top of the mixture in the loaf pan. Sprinkle with another ½ cup mozzarella cheese and another two tablespoons of Parmesan cheese.
- Bake uncovered until the loaf is heated through and the topping is melted and brown (about 30 minutes.) Let cool for fifteen minutes before serving in two inch slices. Be sure to serve with the remaining sauce so that your guests can add however much they like.
Easy Parmesan-Parsley Biscuit Flatbread
- 1 can (16.3 oz.) refrigerated jumbo biscuits
- 2 tbsp. olive oil
- 1 tbsp. freshly grated Parmesan cheese
- 1-1/2 tsp. chopped fresh parsley
- Pinch of salt and pepper
- Preheat your oven to 400 degrees.
- Separate the jumbo biscuits into individual rounds. Pour the olive oil onto a baking sheet. Dip both sides of each biscuit round in oil and arrange on the baking sheet.
- Using your fingertips, press each biscuit into a four inch free form flat circle and sprinkle each flattened biscuit with freshly-grated Parmesan cheese, parsley and a pinch of kosher salt and freshly ground pepper.
- Bake for ten to twelve minutes or until golden brown, then cut into strips and serve!
These vegetarian recipes will be sure to add a hearty alternative to your dinner table during Lent or any other special occasion. Thanks to Giada De Laurentis and "Southern Living" for these fulfilling and easy-to-whip-up vegetarian recipes.