Meatless Recipes for Lent – and Beyond

This year, members of Our Lady of Hope’s Social Justice and Peace Commission are promoting meatless recipes for Lent as a way of putting both Catholic social teaching and Pope Francis’ encyclical, “Laudato Si”, into practice. Part of becoming good stewards of the Earth entails living sustainably so that future generations will have enough resources for adequate food and shelter. “Laudato Si” emphasizes that people of the world are of one family with the Earth as our common home. We are all inner connected in the web of life. Preparing meatless meals helps us to think more critically about where our food sources come from and how our choices affect the sustainability of the planet.

When we create simple meatless meals during Lent, we also stand in solidarity with those in the world who don’t have this luxury of choice. Catholic social teaching emphasizes giving preference to the vulnerable and to those living on the margins of society. If we live sustainably, there should be enough resources for all to have adequate food and shelter.

In addition to helping the planet and standing in solidarity with those on the margins of society, sharing meatless recipes creates a sense of community among the participants. Do you have some recipes to share? Keep sending them in so we can all experience both new and favorite meatless meals.

Below are just a few of the recipes submitted so far. You’ll find all of the recipes posted each Monday and Friday of Lent on our Facebook page.

Pumpkin and Black Bean Soup

1 can pumpkin purée 16 ozs
2 cans black beans, drained and rinsed
1 can diced tomatoes 15 ozs
1/2 cup onion, chopped, 2 garlic cloves, chopped
1/4 cup olive oil
4 cups vegetable broth
1 T cumin, 1 t salt, 1 t cinnamon, 1 t allspice, 1/2 t black pepper
2 T balsamic vinegar
Sauté onion, garlic, spices in olive oil until light brown
Blend in blender beans, tomatoes, 1/2 of broth, add pumpkin purée and blend
Pour into cooking pot, add rest of broth. Simmer, uncovered, about 40 minutes. Before serving add vinegar, stir. You can add sour cream, if desired.

Spinach-Tomato Tortellini
16 oz. cheese tortellini: cook till tender. Drain, but do not rinse.
14.5 oz diced tomatoes, undrained
1/2 large onion, chopped
1 large garlic clove, minced
2C fresh spinach, chopped
½ t salt
¼ t pepper
1 ½ t dried basil
2T flour
¾ C milk
¾ C heavy cream
¼ -1/2 C grated Parmesan

Sauté onion and garlic in a little oil. Add tomatoes, spinach & seasoning. Cook till spinach wilted. Whisk milk, cream & flour, and add, with cheese.
Cook 2-3 minutes till sauce thickens. Add drained tortellini.
Serves 3-4

Easy Lentil Loaf
1 can ( 15 oz. ) lentils drained
1 and 1/2 cup oats
1 can ( 15 oz. ) diced tomatoes drained
1 cup grated carrots
1/2 cup chopped celery
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
1 egg lightly beaten

Preheat oven to 375 degrees (use a greased 9 by 5 inch loaf pan). Sauté the grated carrots and chopped celery in a skillet with olive oil and set aside.
In a medium size mixing bowl combine the lentils, oats, diced tomatoes. Add the salt, pepper, basil, oregano and garlic powder. Add the sautéed carrots and celery. In a separate bowl prepare the lightly beaten egg and then add it to the other ingredients.
Mix well. Place in a 9 by 5 inch greased loaf pan.

Top with a tomato glaze and your favorite cheese ( cheddar works well )
Bake covered with foil at 375 degrees for 30 min.
Tomato Glaze ( spread over the top and then add the cheese )
2 tbsp. tomato paste
1 tbsp. Apple cider vinegar
1 tbsp. brown sugar
1/8 tsp. salt