During the 40 days before Easter, Lent invites Christians to a time of reflection and more conscious choices, including at the table. Traditionally, it is common to reduce or suspend meat consumption, especially on Fridays. But that doesn’t mean tasteless or low-nutrition meals. On the contrary, it is an opportunity to try new flavors and increase the consumption of natural ingredients, such as grains, legumes and greens.

Below, check out 5 meat-free recipes for Lent, ideal for keeping your routine light and aligned with the purpose of the period.

1. Sweet potato gnocchi with pesto

Ingredients

Massa

• 2 cups of tea sweet potato peeled and cooked
• 3/4 cup of wheat flour
• 1 tablespoon olive oil
• Salt and nutmeg powder to taste
• Wheat flour for flouring
• Boiling water for cooking

Pesto

• 1 cup of basil leaves
• 2 tablespoons of walnuts
• 1 clove of garlic, peeled and crushed
• 3 tablespoons olive oil
• 2 tablespoons grated parmesan cheese
• Salt to taste

Preparation mode

Massa

In a container, place the sweet potato and mash until it forms a smooth puree. Season with olive oil, salt and nutmeg. Add the wheat flour little by little and mix until it forms a soft dough that doesn’t stick to your hands. Divide into portions, shape into strips on a surface floured with wheat flour and cut into small pieces. Fill a pan with water and bring to a boil over medium heat. Add a tablespoon of salt and cook the gnocchi until it rises to the surface. Remove with a slotted spoon and set aside.

Pesto

In a blender, blend the basil leaves, walnuts, garlic and olive oil until the sauce forms. Add the Parmesan cheese and salt and beat again to combine. Mix the gnocchi gently with the pesto and serve immediately.

Ingredients

• 500 g the cassava peeled, cooked and mashed
• 1/2 cup of milk
• 1 chopped broccoli
• 1/2 onion peeled and chopped
• 1 clove of garlic, peeled and chopped
• 1/2 cup grated parmesan cheese
• Salt, ground nutmeg and olive oil to taste

Preparation mode

In a container, mix the cassava with the olive oil and milk until it forms a creamy puree. Season with salt and nutmeg. Book. In a pan, heat the olive oil over medium heat and sauté the onion and garlic until golden. Add the broccoli and sauté for 5 minutes. Turn off the heat and transfer to a refractory. Cover with the cassava puree and finish with grated cheese. Bake in a preheated oven at 180°C for 20 minutes. Serve immediately.

Ingredients

• 1 cup of brown rice
• 1/2 cup of tea lentil cooked and drained
• 1 carrot peeled and cut into cubes
• 1 zucchini peeled and cut into cubes
• 1/2 onion peeled and chopped
• 2 garlic cloves, peeled and crushed
• 2 tablespoons olive oil
• Salt and turmeric to taste
• Boiling water for cooking

Preparation mode

In a pan, heat 1 tablespoon of olive oil over medium heat and sauté the onion and garlic until golden. Add the brown rice and sauté until it starts to shimmer. Cover with boiling water, cover the pan and cook until the water dries up. Turn off the heat and set aside. In another pan, heat the remaining olive oil over medium heat and sauté the carrot and zucchini until soft. Add lentils and stir to combine. Season with salt and turmeric. Add the mixture to the brown rice and mix gently. Serve immediately.

Ingredients

Massa

• 3 eggs
• 1 cup sautéed spinach, drained and chopped
• 1/2 cup of milk
• 1/2 cup sifted wheat flour
• 1 teaspoon of chemical baking powder
• Salt and ground black pepper to taste

Filling

• 300 g the mashed ricotta
• 2 tablespoons of natural yogurt
• 1 tablespoon olive oil
• Salt to taste

Preparation mode

Massa

In a blender, beat the eggs, milk, spinach, salt and black pepper until a homogeneous mixture is formed. Transfer to a bowl, add the wheat flour and mix. Lastly, add the chemical yeast and stir gently. Pour the dough into a rectangular pan lined with baking paper and spread it out. Bake in a preheated oven at 180°C for 20 minutes.

Filling

In a container, mix the mashed ricotta with the yogurt, olive oil and salt until it forms a cream. Remove the dough from the oven and, while still warm, turn it over onto a sheet of baking paper. Spread the filling over the surface and roll it carefully, forming a roulade. Bake for another 5 minutes and then serve.

5. Bobó de palmito

Ingredients

• 2 cups of tea palm heart cut into slices
• 2 cups of cooked and mashed cassava
• 200 ml coconut milk
• 1/2 onion peeled and chopped
• 1 clove of garlic, peeled and chopped
• 1 seedless and chopped tomato
• 2 tablespoons olive oil
• Salt, ground black pepper and chopped coriander to taste

Preparation mode

In a pan, heat the olive oil over medium heat and sauté the onion and garlic until soft. Add the tomatoes and cook until they start to break down. Add the hearts of palm and mix well. Add the cassava and coconut milk and stir until a thick cream forms. Season with salt and black pepper. Cook until the sauce thickens. Turn off the heat and finish with coriander. Serve then.