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.
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.
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!
These are meaty tacos – without any meat! The fully plant-based filling is stick-to-your-ribs hearty, with all the classic flavors of the ground beef taco you grew up with and it won’t take you any longer to make.
Of all the vegan meals I’ve made, this might be my family’s favorite – it’s become part of our regular rotation.
Today is Ash Wednesday, and the official kick off for my annual Lenten dinner series. It is my 10th year sharing meatless meals on Lenten Fridays and, my, have we come a long way.
When I started this series a decade ago, we were not good at eating meatless. Friday dinners consisted mainly of spaghetti with jarred sauce or pizza. I decided that I needed to get out of that rut, and turned it into a yearly blog project. These days, meatless meals are no problem – they’re regularly in rotation even when it’s not Lent.
Meatless Fridays are supposed to be a sacrifice, and I realized as I was planning this year’s series that in many ways, they wouldn’t be for us. I decided to take things one step further this year and make all of our Friday recipes vegan. While the extra restriction is surely not necessary for Lent, I wanted to be sure our Friday meals were something that required planning – like they were when I started this series.
I feel like I’ve been avoiding fall. The weather has been really mild here – enough that I haven’t even had to break out a sweatshirt most days and I’ve still been picking tomatoes from the garden regularly. It’s made it easy to pretend summer is just ending.
But, I can’t pretend forever – our first frost is coming tonight and it’s finally kicked my brain into fall mode. I’m officially craving all the autumn flavors – and this vegan burger just hits the spot.
These have just a few simple ingredients but they flavors are incredible – fresh, and perfectly seasonal.
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?
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.
Today is the halfway mark for my annual Meatless Lenten dinners series – I feel like this season has been flying. We’ve been so busy, and as we roll closer to spring, the family to-do list only seems to grow.
The whole thing is making me really glad that all of this year’s Lenten dinners are make-ahead friendly.