16 Delicious Meat-Free Recipes to Enjoy During Lent

Our Favorite Meat Free Lent Recipes

Lent is a time of reflection, fasting, and abstinence, and for many people, that means giving up meat on Fridays. Whether you’re observing Lent for religious reasons or simply looking for delicious meat-free meal ideas, this collection of Lent recipes is everything you need. From seafood to pasta and more, these recipes are flavorful, nutritious, and sure to become favorites.

1. Baked Salmon with Lemon and Dill

Ingredients:

• 4 salmon fillets

• 2 lemons, sliced

• 1/4 cup fresh dill, chopped

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Place the salmon fillets on a baking sheet lined with parchment paper.

3. Drizzle olive oil over the salmon and season with salt and pepper.

4. Arrange lemon slices and sprinkle fresh dill on top of the fillets.

5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

This baked salmon is light, refreshing, and perfect for a Lenten meal.

2. Spinach and Ricotta Stuffed Shells

Ingredients:

• 1 box jumbo pasta shells

• 2 cups ricotta cheese

• 2 cups fresh spinach, chopped

• 1 cup grated mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 egg

• 2 cups marinara sauce

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the pasta shells according to the package instructions, then drain and set aside.

3. In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, salt, and pepper.

4. Stuff each pasta shell with the ricotta mixture and place them in a baking dish.

5. Pour marinara sauce over the stuffed shells and cover with foil.

6. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

These stuffed shells are creamy, cheesy, and incredibly satisfying.

3. Shrimp Scampi

Ingredients:

• 1 pound large shrimp, peeled and deveined

• 4 cloves garlic, minced

• 1/4 cup olive oil

• 1/4 cup white wine

• 2 tablespoons lemon juice

• 1/4 cup fresh parsley, chopped

• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.

2. Add minced garlic and sauté until fragrant, about 1 minute.

3. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.

4. Pour in white wine and lemon juice, and season with salt and pepper.

5. Cook for an additional 2-3 minutes until the sauce is slightly reduced.

6. Remove from heat and stir in fresh parsley.

Serve this shrimp scampi over pasta or with crusty bread for a delicious meal.

4. Vegetable Stir-Fry

Ingredients:

• 2 tablespoons vegetable oil

• 1 onion, sliced

• 1 bell pepper, sliced

• 1 zucchini, sliced

• 1 cup broccoli florets

• 1 cup snap peas

• 3 cloves garlic, minced

• 1/4 cup soy sauce

• 2 tablespoons hoisin sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.

2. Add onion, bell pepper, zucchini, broccoli, and snap peas, and stir-fry for about 5-7 minutes until tender-crisp.

3. Add minced garlic and cook for an additional 1-2 minutes.

4. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil.

5. Pour the sauce over the vegetables and stir to coat evenly.

6. Cook for an additional 2-3 minutes until the sauce is heated through.

This vegetable stir-fry is colorful, nutritious, and perfect for a meat-free meal.

5. Pasta Primavera

Ingredients:

• 12 ounces pasta (your choice)

• 2 tablespoons olive oil

• 1 cup cherry tomatoes, halved

• 1 cup zucchini, sliced

• 1 cup bell peppers, sliced

• 1/2 cup peas

• 2 cloves garlic, minced

• 1/4 cup grated Parmesan cheese

• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.

2. Heat olive oil in a large skillet over medium heat.

3. Add cherry tomatoes, zucchini, bell peppers, and peas, and sauté for about 5-7 minutes until tender.

4. Add minced garlic and cook for an additional 1-2 minutes.

5. Add the cooked pasta to the skillet and toss to combine.

6. Season with salt and pepper, and sprinkle with grated Parmesan cheese.

Pasta primavera is a light and fresh dish that's perfect for springtime and Lent.

6. Quinoa and Black Bean Salad

Ingredients:

• 1 cup quinoa, rinsed

• 2 cups water

• 1 can black beans, rinsed and drained

• 1 cup corn kernels

• 1 bell pepper, diced

• 1/4 cup red onion, diced

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons lime juice

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

1. In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked and water is absorbed.

2. In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, and cilantro.

3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

4. Pour the dressing over the salad and toss to combine.

This quinoa and black bean salad is hearty, flavorful, and perfect for a meat-free meal.

7. Tomato Basil Soup

Ingredients:

• 2 tablespoons olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 4 cups canned crushed tomatoes

• 2 cups vegetable broth

• 1/4 cup fresh basil, chopped

• 1/4 cup heavy cream (optional)

• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and cook until softened, about 5 minutes.

3. Add minced garlic and cook for an additional 1-2 minutes.

4. Pour in crushed tomatoes and vegetable broth, and bring to a simmer.

5. Add fresh basil and season with salt and pepper.

6. Simmer for about 20-25 minutes until flavors are well combined.

7. If desired, stir in heavy cream for a richer texture.

Serve this tomato basil soup with a grilled cheese sandwich for a comforting Lenten meal.

8. Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, tops cut off and seeds removed

• 1 cup cooked rice

• 1 can black beans, rinsed and drained

• 1 cup corn kernels

• 1 cup diced tomatoes

• 1/4 cup chopped onion

• 1/2 cup shredded cheese (optional)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine cooked rice, black beans, corn, diced tomatoes, chopped onion, cumin, chili powder, salt, and pepper.

3. Stuff each bell pepper with the rice mixture and place them in a baking dish.

4. If desired, sprinkle shredded cheese on top.

5. Cover with foil and bake for 25-30 minutes.

6. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

These stuffed bell peppers are a delicious and filling meat-free meal.

9. Eggplant Parmesan

Ingredients:

• 2 large eggplants, sliced into rounds

• 1 cup flour

• 2 eggs, beaten

• 2 cups breadcrumbs

• 2 cups marinara sauce

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Fresh basil leaves for garnish

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Dip each eggplant slice in flour, then in beaten eggs, and finally in breadcrumbs.

3. Arrange the breaded eggplant slices on a baking sheet lined with parchment paper.

4. Bake for 20-25 minutes until golden brown and crispy.

5. In a baking dish, spread a layer of marinara sauce.

6. Place a layer of baked eggplant slices on top, followed by more marinara sauce and a sprinkle of mozzarella and Parmesan cheese.

7. Repeat layers until all ingredients are used, finishing with a layer of cheese.

8. Bake for an additional 20-25 minutes until the cheese is melted and bubbly.

9. Garnish with fresh basil leaves before serving.

Eggplant Parmesan is a hearty and flavorful dish that’s perfect for Lent.

10. Caprese Salad

Ingredients:

• 2 large tomatoes, sliced

• 8 ounces fresh mozzarella cheese, sliced

• 1/4 cup fresh basil leaves

• 2 tablespoons olive oil

• 1 tablespoon balsamic glaze

• Salt and pepper to taste

Instructions:

1. Arrange tomato and mozzarella slices on a serving platter, alternating between the two.

2. Tuck fresh basil leaves between the slices.

3. Drizzle with olive oil and balsamic glaze.

4. Season with salt and pepper to taste.

Caprese salad is a simple and elegant dish that's perfect for a light Lenten meal.

11. Mushroom Risotto

Ingredients:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 cups Arborio rice

• 4 cups vegetable broth, warmed

• 1 cup white wine (optional)

• 2 cups mushrooms, sliced

• 1/2 cup grated Parmesan cheese

• 2 tablespoons butter

• Fresh parsley, chopped

• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and cook until softened, about 5 minutes.

3. Add Arborio rice and stir to coat with oil.

4. Pour in white wine and cook until absorbed (optional).

5. Add warm vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.

6. In a separate pan, sauté the mushrooms until tender.

7. Once the rice is creamy and cooked, stir in the mushrooms, Parmesan cheese, and butter.

8. Season with salt and pepper, and garnish with fresh parsley.

Mushroom risotto is a rich, creamy, and comforting dish that’s perfect for a meat-free meal.

12. Lentil Soup

Ingredients:

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 cup dried lentils, rinsed

• 4 cups vegetable broth

• 1 can diced tomatoes

• 1 teaspoon cumin

• 1/2 teaspoon thyme

• 1 bay leaf

• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion, carrots, and celery, and cook until softened, about 5 minutes.

3. Add minced garlic and cook for an additional 1-2 minutes.

4. Stir in lentils, vegetable broth, diced tomatoes, cumin, thyme, and bay leaf.

5. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until the lentils are tender.

6. Remove the bay leaf and season with salt and pepper.

Lentil soup is hearty, nutritious, and perfect for a Lenten meal.

13. Egg Salad Sandwiches

Ingredients:

• 6 hard-boiled eggs, chopped

• 1/4 cup mayonnaise

• 1 teaspoon mustard

• 1 tablespoon chopped chives

• Salt and pepper to taste

• Whole grain bread

Instructions:

1. In a mixing bowl, combine chopped hard-boiled eggs, mayonnaise, mustard, chives, salt, and pepper.

2. Spread the egg salad on slices of whole grain bread.

3. Top with another slice of bread to make sandwiches.

Egg salad sandwiches are a quick and easy option for a meat-free lunch.

14. Zucchini Fritters

Ingredients:

• 2 medium zucchinis, grated

• 1/4 cup grated Parmesan cheese

• 1/4 cup flour

• 1 egg, beaten

• 2 cloves garlic, minced

• Salt and pepper to taste

• Olive oil for frying

Instructions:

1. In a mixing bowl, combine grated zucchini, Parmesan cheese, flour, beaten egg, minced garlic, salt, and pepper.

2. Heat olive oil in a skillet over medium heat.

3. Drop spoonfuls of the zucchini mixture into the skillet and flatten with a spatula.

4. Cook for about 2-3 minutes per side, or until golden brown and crispy.

Zucchini fritters are a tasty and crispy meat-free snack or side dish.

15. Chickpea Salad

Ingredients:

• 1 can chickpeas, rinsed and drained

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/4 cup red onion, chopped

• 1/4 cup feta cheese, crumbled (optional)

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese (if using).

2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

3. Pour the dressing over the salad and toss to combine.

Chickpea salad is light, refreshing, and packed with protein.

16. Creamy Tomato Pasta

Ingredients:

• 12 ounces pasta (your choice)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 can crushed tomatoes

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan cheese

• Fresh basil for garnish

• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside.

2. Heat olive oil in a large skillet over medium heat.

3. Add minced garlic and cook until fragrant, about 1-2 minutes.

4. Pour in crushed tomatoes and bring to a simmer.

5. Stir in heavy cream and grated Parmesan cheese.

6. Add the cooked pasta to the skillet and toss to coat with the sauce.

7. Season with salt and pepper, and garnish with fresh basil.

Creamy tomato pasta is a comforting and delicious meat-free dish.

These 16 meat-free recipes are perfect for Lent and beyond. Whether you're looking for seafood, pasta, or hearty vegetable dishes, these recipes offer a variety of flavorful and nutritious options. Enjoy these meals as part of your Lenten observance or anytime you want a delicious meat-free dish. Happy cooking!