EarthBeat is cooking up "Recipes for an eco-friendly Lent." Elizabeth Varga of the blog "At Elizabeth's Table" shares plant-based recipes that are perfect for Catholics abstaining from meat on Fridays ... or any day of the year.
Dietary dependence on animal agriculture is one of the leading contributors of climate change and environmental degradation. By abstaining from animal products like meat and dairy in our meals, we not only participate in the obligatory Lenten Friday fast, but also care for communities most affected by ecological harm and help to heal the earth that we all call home.
This lo mein is a Chinese tossed noodle dish made vegan and gluten-free. A simple mixture of spaghetti noodles, tofu and vegetables, the dish is flavorful and packed with veggies.
This salad has a spinach base and a mushroom-tempeh teriyaki topping. It's not your typical boring salad — it has tons of flavor, protein, veggies and fiber.
Crisp up some chickpeas in your air fryer or oven, then stuff them into baked sweet potatoes and add your favorite toppings. These stuffed sweet potatoes are fun to make and easy to customize for different preferences.
You won’t miss the dairy in this plant-based broccoli cheddar soup — it's still creamy and delicious. Plus, it's made with whole food ingredients and ready in 30 minutes.
Vegan mushroom lentil stew is a hearty, flavorful dish that's ready in just 40 minutes. Made with lentils, mushrooms, carrots and some spices, this dish is simple yet still packed with protein and fiber.
This broccoli chickpea curry is perfect for curry beginners. It’s a mixture of broccoli, chickpeas, coconut milk and curry spice. Make it in 30 minutes for an easy dinner.
A simple yet flavorful recipe, cinnamon pear walnut oatmeal is packed with fiber and healthy fats. This satisfying plant-based breakfast is quick and easy to make.
This vegetable-forward version of traditional stuffed peppers uses tempeh (a block of soybeans) to replace the beef and cauliflower rice as a sub for white rice.