During Lent, the period before Easter in the Christian calendar, it is common for many people to avoid eating red meat as a form of penance, spiritual reflection and respect for religious tradition. In this context, vegetarian recipes become excellent alternatives to vary the menu without giving up the Lenten purpose. In addition to maintaining tradition, these options also promote a lighter and more balanced diet during this special period.

Next, check out 7 vegetarian recipes for Lent!

1. Plantain moqueca

Ingredients

• 4 ripe plantains, peeled and cut into thick slices
• 1 onion peeled and cut into rings
• 1 red pepper, seeded and cut into strips
• 1 yellow pepper, seeded and cut into strips
• 2 tomatoes Ripe cut into slices
• 200 ml coconut milk
• 2 teaspoons of palm oil
• 1 clove of garlic, peeled and chopped
• Ground black pepper, salt and chopped coriander to taste
• Juice of 1/2 lemon

Preparation mode

In a clay or thick-bottomed pot, place a layer of onion, followed by tomatoes, peppers and banana slices. Season with salt, black pepper and garlic. Repeat the layers until you finish the ingredients. Drizzle with coconut milk and palm oil. Cover the pan and cook on low heat for 20 minutes, without stirring. Turn off the heat, add the lemon juice and finish with coriander. Serve then.

Ingredients

Pumpkin puree

• 600 g the pumpkin-cabotiá peeled, cooked and mashed
• 2 tablespoons olive oil
• 1 clove of garlic, peeled and chopped
• Salt and grated nutmeg to taste

Filling

• 1 cup of small soy protein tea
• Hot water to hydrate
• 1/2 onion peeled and chopped
• 1 clove of garlic, peeled and chopped
• 1 ripe tomato, chopped
• 2 tablespoons tomato sauce
• 2 tablespoons olive oil
• Chopped green chili, salt, ground black pepper and cumin to taste
• Oil for greasing

Preparation mode

Pumpkin puree

In a pan, heat the olive oil over medium heat and brown the garlic. Add the cabotiá pumpkin and mix. Season with salt and nutmeg. Turn off the heat and set aside.

Filling

In a container, cover the soy protein with hot water and let it rest for 15 minutes. Drain and squeeze well. Book. In a pan, heat the olive oil over medium heat and sauté the onion and garlic. Add the hydrated soy protein and sauté until golden. Add the tomatoes, tomato sauce, black pepper and cumin. Cook until excess liquid dries up. Finish with green scent.

Assembly

In a baking dish greased with olive oil, spread half of the pumpkin puree. On top, add the soy protein filling. Finish with the rest of the puree. Place in a preheated oven at 200°C for 20 minutes. Serve then.

3. Pasta with arugula and walnut pesto

Ingredients

• 250 g the noodle
• 1 cup arugula leaves
• 1/4 cup of walnut tea
• 1 clove of garlic, peeled and crushed
• Water for cooking
• 1/4 cup olive oil
• 2 tablespoons of lemon juice
• 2 tablespoons of water
• Salt and ground black pepper to taste

Preparation mode

Fill a pan with water and bring to a boil over medium heat. Add a tablespoon of salt and the pasta. Cook until al dente. Turn off the heat, drain and set aside. Then, in a blender, blend the arugula leaves, walnuts, garlic, lemon juice, olive oil and two tablespoons of water until a creamy sauce is formed. Season with salt and black pepper. Mix the pesto into the pasta while it is still hot. Serve then.

Ingredients

Massa

• 2 cups of wheat flour
• 1/2 cup of warm water
• 1 tablespoon of oil
• 1/2 teaspoon salt
• Water for cooking
• Wheat flour for flouring

Filling

• 3 boiled and mashed potatoes
• 1 cup of tea mushroom paris chopped
• 1 onion peeled and chopped
• 2 tablespoons olive oil
• Salt and ground black pepper to taste

Preparation mode

Massa

In a bowl, mix the wheat flour, salt and oil. Add the warm water little by little, stirring until a homogeneous and smooth dough forms. Knead for about 5 minutes. Cover with a damp cloth and let rest for 20 minutes.

Filling

In a frying pan, heat the olive oil over medium heat and sauté the onion until golden. Add the mushroom and cook until it is soft and free of liquid. Add the mashed potatoes, season with salt and black pepper. Stir and turn off the heat. Wait for it to cool down.

Assembly

On a surface floured with wheat flour, roll out the dough with a rolling pin until it is thin. Cut circles with a glass. Place 1 teaspoon of the filling in the center of each circle, fold in half and press the edges with your fingers or a fork to seal. Afterwards, fill a pan with water and bring it to a boil over medium heat. Add a little salt and cook in stages until they rise to the surface. Remove with a slotted spoon and serve immediately.

5. Vegetable pie

Ingredients

Massa

• 1 cup of chickpea flour
• 1/2 cup oat flour
• 1/4 cup olive oil
• 1/4 cup of water
• 1 pinch of salt

Filling

• 1 peeled and grated carrot
• 1 zucchini cut into small cubes
• 1/2 red pepper, seeded and chopped
• 1/2 onion peeled and chopped
• 1 seedless and chopped tomato
• 1 tablespoon olive oil
• Oregano, salt, ground black pepper and chopped green chilli to taste

Preparation mode

Massa

In a container, mix the flour and salt. Add the olive oil and water little by little, mixing with your hands until you obtain a homogeneous and moldable dough. Then, in a pan lined with baking paper, place the dough and line the bottom and sides. Pierce the base with a fork and place in a preheated oven at 180°C for 10 minutes. Remove and reserve.

Filling

In a pan, heat the olive oil over medium heat and sauté the onion. Add the paprika, carrot, tomato and zucchini. Saute until the vegetables are soft and the liquid dries up. Season with oregano, salt, black pepper and green scent. Spread the filling over the dough and bake in a preheated oven at 180°C for 20 minutes. Serve then.

6. Pumpkin risotto

Ingredients

• 1 cup of arborio rice tea
• 2 cups pumpkin, peeled and cut into cubes
• 1/2 onion peeled and chopped
• 1 clove of garlic, peeled and chopped
• 1/2 cup dry white wine
• 1 l of broth legumes warm
• 1 tablespoon vegetable butter
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• Sage leaves, salt and ground black pepper to taste

Preparation mode

On a baking tray, season the pumpkin with olive oil, salt and black pepper and place in a preheated oven at 200°C until soft and lightly golden. Remove and reserve part of the cubes to finish the dish. Knead the rest until it forms a rustic puree and set aside. In a pan, heat the butter over medium heat and sauté the onion and garlic until they are transparent. Add the arborio rice and stir for 1 minute to coat the grains. Add the dry white wine and let it evaporate.

Add the hot vegetable broth, one ladle at a time, stirring constantly and waiting for it to dry before adding more. When the rice is al denteadd the pumpkin puree and mix. Finish with nutritional yeast and stir until creamy. Season with salt and black pepper. Finish with the reserved pumpkin cubes and sage leaves. Serve then.

7. Eggplant lasagna

Ingredients

• 2 eggplants sliced ​​lengthwise
• 2 cups of tomato sauce
• 300 g sliced ​​cashew nut cheese
• 100 g grated cashew nut cheese
• Salt and olive oil to taste

Preparation mode

In a frying pan, heat a drizzle of olive oil over medium heat. Add the eggplant slices and brown both sides. Turn off the heat and season with salt. Then, in a refractory, alternate layers of eggplant, sauce and cashew cheese. Finish with grated cashew cheese and place in a preheated oven at 180°C for 25 minutes. Serve then.