The six weeks of Fridays leading up to Easter may be meatless for some, but that doesn’t mean you have to stick to just fish. Get ready to enjoy these three favorite vegetarian recipes to spice up your first night of the weekend during Lent.
Vegetarian bean and rice burrito
This hearty Mexican meal is full of satisfying comfort foods with a spicy touch. Keep it simple, or pile on your favorite toppings. The recipe makes three medium-size burritos.
- 2 cups cooked rice
- 2 limes
- 2 tablespoons fresh cilantro, chopped
- 1/2 onion, diced
- 3 to 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 15-ounce can black beans or pinto beans, drained
- 1 tablespoon chili powder
- 1 tablespoon hot sauce (optional)
- 3 medium tortillas
- Your favorite optional toppings, such as cheese, salsa, avocado, guacamole, black olives or sour cream
In a microwavable bowl, toss together the rice and cilantro. Drizzle with juice from the limes and heat in the microwave for two minutes.
In a skillet, sauté the onion and garlic in olive oil until the onion is soft, about two to three minutes.
Add the beans to your skillet, reducing the heat to medium-low. Season with chili powder and hot sauce, and stir to combine. Cook until the beans are heated through, about five minutes.
Lay a tortilla flat and spoon one-third of the rice mixture into the middle. Place one-third of the black bean mixture on top. Then, add any of your favorite toppings.
Wrap the burrito by folding in both sides then rolling the edge closest to you until it reaches the other edge. Repeat with the other two tortillas.
Veggie club sandwich
Enjoy a double-decker meatless club sandwich for lunch or dinner during Lent. This recipe makes enough vegetarian deliciousness for four sandwiches.
- 1 avocado, pitted and skin removed
- 1 tablespoon oregano, finely chopped
- 1 tablespoon plain yogurt
- 2 large garlic cloves, minced
- 12 slices whole-grain bread
- 1 cup packed baby arugula
- 4 to 8 thin slices smoked mozzarella cheese
- 1 small onion, thinly sliced
- 1 medium tomato, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 1 large bell pepper, cut into 12 slices
Mash avocado, oregano, yogurt and garlic together. Evenly spread the mixture on one side of each slice of bread.
Top four slices with arugula, mozzarella, onions and tomatoes. Place four of the bread slices on top, avocado side down.
Top with cucumbers and peppers. Place the remaining slices on top, avocado side down. Slice in half and serve.
Vegetarian pad thai
Combine crispy vegetables with savory, seasoned noodles for a Friday night feast. This vegetarian pad thai recipe makes enough for four people.
- 6 ounces uncooked thick rice noodles
- 2 tablespoons packed brown sugar
- 3 tablespoons low sodium soy sauce
- 4 teaspoons rice vinegar
- 2 teaspoons lime juice
- 2 teaspoons olive oil
- 3 medium carrots, shredded
- 1 medium sweet red pepper, thinly sliced
- 4 green onions, chopped
- 3 garlic cloves, minced
- 4 large eggs, lightly beaten
- 2 cups bean sprouts
- 1/3 cup fresh cilantro, chopped
- Peanuts, chopped (optional)
- Lime wedges
Follow the package directions to prepare the noodles.
In a small bowl, combine the brown sugar, soy sauce, rice vinegar and lime juice.
In a large skillet, heat olive oil over medium heat. Add carrots and peppers. Stir-fry until tender yet crisp, about three to four minutes.
Add the green onions and garlic. Cook everything for an additional two minutes while stirring.
Remove the mixture from the pan and reduce the heat to medium. Add eggs and stir until no liquid egg remains. Stir in the carrot mixture, sauce mixture and noodles. Heat through.
Add bean sprouts and toss to combine. Top with cilantro and peanuts (if desired). Serve with lime wedges.
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