Vegan BBQ Chickpea Salad

Today is Good Friday, the last Friday of Lent – which means it’s time to wrap up this year’s Lenten Friday series. I hope you’ve enjoyed the vegan meal ideas I’ve shared over the last six weeks! I’m closing out this year’s posts with a great recipe for the meal I struggle with most on Lenten Fridays – lunch.

For me, breakfast is always easy. Dinner is always well planned. Lunch, though? Lunch is always just grabbing whatever – and not usually plant based in this house so vegan lunches have been lackluster at best.

Salad with bbq chickpeas, corn, cucumber, pickles, red onion, carrots, and tahini ranch dressing.

This salad, though, was the best lunch I had during Lent this year hands-down. It doesn’t take long to make, but the elements are also perfectly meal-prep friendly if you want to make it ahead. The warm, bbq chickpeas paired with all my favorite barbecue-inspired flavors (including dill pickles!) was such a satisfying mid-day meal.

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Vegan Teriyaki Eggplant & Pineapple Skewers

It feels like summer here today so it felt appropriate to share the most summer-worthy recipe of this year’s Lenten series!

When most people think of grilling, they think meat – steaks, burgers, etc. – but fruit and veggies are also also fabulous grilled.

This beautiful grilled skewers are simple, packed with flavor – and plant based. Chunks of eggplant and pineapple and grilled and glazed with a quick homemade teriyaki sauce. This is the perfect vegan option for your next cookout!

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Vegan Cauliflower Gyros in the Air Fryer

My most productive time of the day is the morning. The more I can get done before lunch, the better – and that extends to dinner prep too. This meal was a hit here not only because it was delicious, but also because a vast majority of the prep could be done ahead of time.

Cooked, marinated cauliflower in a pita with cucumber, tomato, and black olives.

I set the cauliflower up to marinate early, and by the time dinner rolled around all I had to do was toss it in the air fryer and assemble the sandwiches. It was packed with flavor and super hearty – a perfect Lenten Friday dinner.

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Vegan Spring Minestrone

This winter has been crazy. Here in central NJ, we’ve seen more snow this year than we have in at least a decade. The kids no longer get excited when it’s snowing – it’s happened than often. And I know other parts of the country are dealing with an unexpectedly harsh season too, and not fairing as well as we have been.

I take heart knowing spring is around the corner.

Even with spring on the horizon, it’s still soup weather. Lots of my favorite soups are very wintery – so I decided I needed one that was more spring-appropriate. This vegan soup is packed with spring veggies – and flavor.

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Vegan Hummus and Herb Pizza

For me, pizza is synonymous with Lent so even though this year’s Lenten series is vegan, I had to include a pie that fit the bill.

Instead of cheese, this pie has a layer of creamy hummus. Instead of meat or extra cheese, it’s topped off with sliced grape tomatoes, herbs, and toasted pecans.

The result is a beautiful pie – perfect crispy crust, creamy layer, and lots of toppings!

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Individual Vegan Pot Pies

Since so much of the country is dealing with snow, it seemed appropriate to kick off this year’s Lent series with some cold-weather comfort food. These pot pies are warm and hearty – even meat lovers won’t miss the meat here!

With hearty veggies, a creamy sauce, and a flaky crust, this falls into you’d-never-guess-it’s-vegan territory. But it is, and it’s good.

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Peach Panzanella Salad

We put in a big garden this spring. It’s something we’ve had plans for but with quarantine, we finally made the jump and did it. We knew it would be a learning year – and it is. I’m having more fails than successes.

One huge success? Our tomatoes.

This simple salad is one of my favorite ways to use up our tomatoes. If you’re going to make this, I highly suggest using tomatoes from a farm or your garden – they’re just so good right now!

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Marinated Vegetable Sandwiches

If there’s one thing I could eat all summer, it would be sandwiches loaded with vegetables. All the vegetables. Usually toasted and loaded up with some melty cheese.

These sandwiches are one of my favorite variations – the veggies are marinated in a sweet-but-savory marinade for a few hours before being cooked, which gives them a really nice extra layer of flavor.

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Big Burger Roundup

Summer screams burger season to me. I love trying different variations – I have 29 on the blog, in fact! Today, I’m rounding them all up in one spot for easy browsing.

Whether you’re in the mood for something classic or something adventurous, a chicken burger or a veggie burger, this list will have something to make your mouth water!

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Greek Veggie Burgers

Happy Meatless Monday!

And, how is everyone doing? Honestly, we’re coming off a week of survival mode – all last week we were passing around a seemingly-un-pandemic-related stomach bug so I never got this post up for our Lenten Friday series.

Given everything going on in the world, sometimes plugging along with the Lenten Friday series as normal feels weird – after all, our diocese granted a dispensation from abstaining from meat on Fridays for the rest of Lent.

But, we’re all just pressing on and doing our best, aren’t we?

Greek Veggie Burgers 2

So in the spirit of pressing on, last week’s Lenten Friday becomes this week’s Meatless Monday – because I couldn’t hold onto these awesome vegetarian burgers any more.

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