Welcome to the 2017 Lenten dinner series! Every Friday during Lent I’ll be posting a meatless meal idea. This series was born out of my desire to do something other than order pizza on Lenten Fridays, and it’s resulted in some of our favorite meals.
I picked a really quick and easy meal for our first Friday because, if you’re anything like me, this totally snuck up on you and you’re scrambling. These are perfect for nights like that – they take about 5 minutes to prep and only 15 minutes to bake. I threw some chips and salsa with this and it was a great, no-fuss meal.
Pinto Bean Burritos
(slightly adapted from Aggie’s Kitchen)
I can of pinto beans, rinsed and drained
1/2 sweet onion, diced
1 green bell pepper, diced
2 Tbsp. red wine vinegar
Salt and pepper, to taste
Whole wheat tortillas
In a bowl, combine the pinto beans, onion, bell pepper, vinegar, salt and pepper – gently mash until the ingredients start to come together.
Divide the filling between tortillas and top with cheese and salsa. Roll up, and wrap in a piece of foil sprayed with nonstick spray.
Bake at 400 degrees for about 15 minutes, until heated through.
Another Lenten dinner, another vegetarian take on Chinese takeout. I actually liked this a little better than the Kung Pao Chickpeas I shared few weeks ago for one reason – it’s a from scratch sauce. There is nothing that annoys me more than finding a bottled sauce you like only to have the company discontinue or change the recipe a few months later. Falling in love with a from-scratch sauce is easier. It will never desert you.
I’ve tried a few General Tso’s sauces before, but this one comes closest to the Chinese takeout we’re used to. I’ll definitely be trying this again with chicken at some point.
General Tso’s Cauliflower
(from Bakeaholic Mama)
1 large head of cauliflower, cut into florets
2 tsp. sesame oil
1/3 cup corn starch
3 Tbsp. soy sauce
Oil for frying
2 1/2 tsp. minced ginger root
3 cloves of minced garlic
1 1/2 cups vegetable stock
1/3 cup soy sauce
2 Tbsp. cornstarch
2 tsp. garlic chili sauce
1/4 cup brown sugar, loosely packed
1 Tbsp. sesame oil
1 Tbsp. olive oil
White rice, for serving
Green onions, for garnish
In a large bowl, whisk together the 2 tsp. sesame oil, egg, 1/3 cup cornstarch and 3 Tbsp. soy sauce until well combined. Add the cauliflower florets and toss until thoroughly coated. Set aside to marinate for about 20 minutes.
After marinating, heat 2 Tbsp. oil in a large skillet and add cauliflower. Fry cauliflower until evenly browned on all sides. Remove from heat and set aside.
In a separate pan, add the 1 Tbsp. sesame oil and olive oil. Over medium-high heat, sauté the garlic and ginger until fragrant, about a minute. Add in the vegetable stock, 1/3 cup soy sauce, 2 Tbsp. cornstarch, chili garlic sauce and brown sugar. Cook until it comes to a low boil and has thickened.
Add the sauce to the cauliflower and toss to coat evenly. Serve over rice, topped with green onions.
Sharing meatless meals on Fridays during Lent has become my favorite blog series over the years. I love finding new things to try and love hearing that the ideas help others break out of the stereotypical pizza or pasta with tomato sauce rut. And the annual Ash Wednesday post rounding up some of my favorite meatless meals from the previous year has been some of the most popular posts on my blog.
Today is Ash Wednesday so, of course, I’m sharing the annual round-up. And Friday will kick off the Lenten dinner series for this year.
If you’re looking for additional dinner ideas, check out my previous posts: 16 Meatless Dinner Ideas for Lent and 16 More Meatless Dinner Ideas for Lent.
Bang Bang Cauliflower
Thai Veggie Burgers
Crisp Black Bean and Rice Burritos
Sweet Potato, Black Bean and Quinoa Jar Salads
Eggplant Parm Burgers
Black Bean Fajitas