12 Lent-friendly vegetarian recipes

Search no more for delicious recipes that Filipino moms can make at home this Lenten season. Here are 12 dishes your family is sure to enjoy.

12 meatless recipes to try at home

Your kitchen is sure to be prepared for the remainder of the Lenten season and the coming of Holy Week with these delicious vegetarian recipes that you can easily prepare at home.

You can even add these to your regular lunch and dinner menu after Lent for more healthy meal options for your family.

Vegetable lasagna

Even your kids will enjoy this meatless lasagnarecipe. Start by preheating your oven to 200 degrees Celsius. Next, prepare your vegetables.

Remove the seeds from 3 red bell peppers. Then, trim the ends off 2 large eggplants then cut into ½ cm slices. Place peppers and eggplants on a greased baking sheet, and drizzle with olive oil.

Season vegetables with salt and pepper, then roast for about 25 minutes, until lightly browned.

Assemble the lasagna by layering the roasted vegetables, followed by tomato sauce, cooked lasagna sheets, then béchamel sauce. Repeat until you have 3 layers of pasta.

Finish by sprinkling grated mozzarella cheese over the lasagna. Bake for 45 minutes until bubbly and golden.

Recipe source: BBC Good Food

Tortang talong

This inexpensive Pinoy meatless meal is best eaten with steaming hot rice. First, grill 4 eggplants until skin is almost black. Peel off the charred skin and flatten the eggplant with a fork.

Dip the flattened eggplant into beaten eggs seasoned with salt. Fry the dipped eggplants in oil, flipping once and cooking until both sides are nicely browned.

Recipe source: Panlasang Pinoy

Mushroom and broccoli stir-fry

To make a tasty and healthy mushroom and broccoli stir-fry, you will need about 100 grams of mushrooms and 300 grams of blanched or steamed broccoli florets and stems. You can use a variety of mushrooms for this dish, including button, oyster and shiitake.

Start by arranging the steamed broccoli on a serving plate or bow. Sauté 3 cloves of garlic, minced, in vegetable oil, then add the mushrooms and allow these to cook for a few minutes.

Add 3 tbsp of oyster sauce, 3 tbsp water, 1 ½ tsp sugar, and season with salt and pepper.

Simmer until the sauce bubbles, then remove from the heat and pour over the broccoli. Serve immediately.

Recipe source: Dailycookingquest.com

Chopsuey

Typically topped with pork or chicken, chopsuey can be converted into a meatless meal by replacing these ingredients with tofu or quail eggs.

In a wok or wide skillet, sauté a sliced onion and 4 cloves of garlic, minced. Add the florets of 1 cauliflower or broccoli, 1 green and 1 red bell pepper cut into strips, and 1 cup of snow peas. You can also add sliced carrots, cabbage and mushrooms if you wish.

Season the vegetables with 2 tbsp fish sauce and sauté for 3 minutes. Add 1 cup of vegetable stock into the wok. Cover and simmer for 10 minutes, or until vegetables are tender. Stir in fried tofu cubes and cooked quail eggs.

Thicken the sauce with 1 tbsp cornstarch dissolved in ½ cup water. Season the dish with salt and pepper. You may also add oyster sauce for added flavor if you wish.

Recipe source: Filipino-food-recipes.com

Tofu steak

Tofu is a great protein-rich ingredient to use in meatless meals. For this tofu steak recipe, you will need a block of very firm tofu, cut into 6 slices. Remove excess water from the tofu by gently pressing the slices in between paper towels.

Fry the tofu in vegetable oil until it is brown on both sides. Pour a mixture of 1 tbsp white miso, 6 tbsp warm water and 3 tbsp grated ginger over the tofu and continue to cook until it sizzles.

Just before serving, top with chopped scallions and sesame seeds.

Recipe source: The Kitchn

Pasta pomodoro

Pomodoro sauce is easily made in one pot. For this, you will need:
- Vegetable oil
- 2 cloves of garlic, minced
- Red pepper flakes
- 1 28oz can whole tomatoes, crushed in a blender or food processor
- ½ tsp salt
- Ground black pepper
- Sugar
- Fresh basil

In a large pot, sauté garlic in the vegetable oil. Add a pinch of red pepper flakes and stir. Then, add the tomatoes, salt, and black pepper and sugar to taste. Stir the contents of the pot to combine, then bring to a boil. Reduce the heat and simmer.

After simmering for at least 20 minutes, add the basil and cook for another 5 minutes. Pour over your pasta of choice and top with grated cheese.

Recipe source:

Grilled three cheese sandwich

Grilled cheese can be made on the stove, in a toaster oven or using a Panini press. This recipe is done on the stove top.

First, take two slices of bread and butter both sides. Place slices or grated cheese in between the bread slices. You can use any combination of cheeses that you prefer. Mozzarella, cheddar, Monterey Jack, Parmesan and Bleu cheese are great choices for this sandwich.

Heat a frying pan or skillet then place the sandwich in the center, pressing down as one side cooks. Once it is nicely toasted, flip the sandwich and grill the other side.

Slice in half diagonally and serve. This makes a great dinner accompaniment to tomato soup.

Recipe source: Food Network

Vegetable chowder

Chowder is a thick soup made with seafood or corn with potatoes and onions. For a flavorful vegetarian version, carrots and broccoli take the place of the usual seafood used.

In a Dutch oven or a heavy pot with lid, boil 3 cups of potatoes, 2 ½ cups broccoli florets, 1 cup chopped onion and 1 cup grated carrots in 3 cups of vegetable stock for 20 minutes or until veggies are tender.

As the vegetables are simmering, melt ¾ cup cubed butter in a sauce pan and add ¾ cup flour to make a roux. Whisk in 4 cups of milk, 1 tsp salt and ¼ tsp pepper. Bring to a boil and cook until thickened, stirring constantly.

Pour the milk mixture into the vegetable mixture and simmer for another 10 minutes. Stir in 1 cup of grated cheddar cheese until just melted. This rich soup is best served with crusty bread.

Recipe source: Taste of Home

Mushroom risotto

Making risotto is easier than it looks. For this meatless mushroom version, start by cooking 1 bunch of chopped spring onions in vegetable oil.

Add 300 grams of risotto rice and cook over low heat until the rice is glossy but not brown. Remember to stir constantly.

Add 1 garlic clove, crushed, and 200 grams sliced mushrooms. Add 1 ½ cups of vegetable stock and stir well. Cook over medium heat for 20-25 minutes.

Stir often as you cook, and gradually add another 1 ½ cups of stock a little at a time. Wait until the rice has absorbed all the liquid before adding more.

When the rice is tender with a creamy texture, gently mix 75 grams of green peas into the risotto. Adjust seasoning with salt and pepper as needed. You may top each serving with grated cheese for a heartier dish.

Recipe source: Goodtoknow.co.uk

Lumpiang togue

Make sure that you have good vinegar to dip these delicious spring rolls into when you serve them to your family.

Begin by making the filling. Sauté 1 whole small sliced onion and a head of garlic, minced, in oil.

Add 250 grams bean sprouts, 1 cup sliced green beans, 250 grams julienned sweet potato, and 1 medium sized carrot, julienned. Stir fry until cooked.

Season the spring roll filling with 2 tbsp fish sauce, salt and pepper. Add 1 square of tofu which has been thinly sliced and fried. Cook for another minute, drain and set aside.

Fill lumpia wrapper with the filling, roll and seal. Fry each spring roll until golden brown and crisp. Drain excess oil and serve hot.

Recipe source: GMAnetwork.com

Eggplant parmesan

This meatless treat is made by first frying eggplant slices and then layering them with tomato sauce and cheese.

Thinly slice 1 large eggplant lengthwise. Coat with beaten egg and panko breadcrums then pan fry until both sides are golden.

Preheat oven to 475 degrees Fahrenheit. In a baking dish, layer eggplant, tomato sauce and cheese. Repeat to make 2 layers, and finish off with cheese on top.

Bake about 15 minutes, or until the cheese melts and browns in spots. This is best served with garlic bread.

Recipe source: Whole Foods Market

Pancit guisado

You can use canton, sotanghon or bihon noodles in pancit guisado, depending on your preference.

Start by cooking an 8 ounce pack of noodles in 4 cups of vegetable stock plus ¼ cup soy sauce until they are just softened. Drain the noodles and set aside the stock.

In a large wok or skillet, sauté 1 sliced onion and 3 cloves of minced garlic. Add 2 large carrots and 2 stalks of celery, both thinly sliced.

Add 1 small head of thinly sliced cabbage. Stir fry until the vegetables are cooked. You may also add snow peas, mushrooms, bean sprouts and baby corn if you wish.

Add noodles and the reserved liquid, ½ cup at a time. Only add more liquid as needed until the noodles are fully cooked. Season the dish with salt and pepper.

Garnish with chopped green onions and serve with calamansi on the side.

Recipe source:

What are your favorite meatless dishes to serve at home?

ABOUT THE AUTHOR: Patricia de Castro-Cuyugan
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Patricia de Castro-Cuyugan

vegetarian recipes

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