Tag Archives: vegan

10+ Favorite Meatless Meal Ideas for Lent

Over 10 meatless dinner and lunches for LENT

Here’s the quick round-up of all the meatless recipes from my blog that are actual MEALS. Not breads or appetizers, but dinners and lunches for this time of year where many people are eating meatless for the Lenten season, and Fridays especially. This is a great list for anyone looking for vegetarian meals for any time of year too!

Quick & Easy Vegetarian Quiche

Quick & Easy vegetarian quiche | Hardly A Goddess

Baked Potato Soup – just leave off the bacon crumbles that are just a garnish!

baked potato soup

Cauliflower and Feta Mac-N-Cheese

Cauliflower & Feta "Mac" & Cheese with Ragu Alfredo

Kale & Sweet Potato Tart

kale tart

Salmon Cakes

salmon cake

Potato Pancakes Redux: Whole 30 Healthier Version
Or you can also use the regular Potato-Pancakes recipe

sweet potato and zucchini pancakes

Vegan Black Bean Burgers

vegan black bean burger

Clean Comfort Food: Vegetarian Cabbage Soup

cabbage soup

And here are some others that I have pretty much, the worst pictures for but they are still great recipes to try!

Easy Stove Top Ratatouille

Spaghetti Squash Casserole
*This recipe has chicken- just remove it and it’s a perfect veggie-main.

Gluten-Free Vegan Indian Samosas

Eggplant Feta Salad (amazing!)

Cracker-crumb Baked Scallops

I hope you enjoy the line-up and I hope you got some good ideas for your next meatless meal!

 Linking with FoodieFriday, Pin Junkie, Weekend Link-up

Clean Eating Peanut-Free Chewy Granola Bars

granola bars

No refined sugars=mom happy, no peanuts=school happy, chewy with chocolate=kid happy.

A trifecta of happy. These are the bars.

This is the recipe that I have needed to create for 4 years. It is so easy, and now since I can make them myself using Almond butter, I can pack it in the school lunches. Hallah!

Clean Eating Peanut-Free Chewy Granola Bars

This is a great option for including granola bars into kids' lunches without worrying if there are peanuts in them! Easy to make with ready to find ingredients. They aren't too sweet, but just sweet enough with the chocolate chips.


  • 1 Tbsp. flax meal mixed with 2 Tbsp. water (flax "egg")
  • 1/4 cup honey
  • 1/3 cup nut butter (Almond is best here)
  • 1/2 cup raisins
  • 1/2 cup pitted medjool dates
  • 2 Tbsp. almond milk
  • 1 tsp. vanilla extract
  • 2 cups quick oats
  • 1/3 cup chocolate chips


Preheat the oven to 350*.

Make the flax egg by mixing the 1 Tbsp. flax meal with 2 Tbsp. water, and set aside.

Using a food processor, mix the raisins, dates, and 2 Tbsp. almond milk on high speed until it is tiny rice-sized crumbles.

Place mixture in a large bowl.

Add the honey, almond butter, vanilla, and the flax "egg."

Mix thoroughly.

Add the 2 cups of oats, and mix until the oats are completely covered in the date mixture.

Add the chocolate chips until combined.

Dump it into a 8X8 inch baking pan, that has been sprayed or lined with parchment, and press down until level (I use waxed paper for this).

Bake 15-20 minutes until the edges are just brown. Remove from the oven.

Cool in the pan, and cut into squares.


*If you are vegan, you can substitute brown rice syrup for the honey and use vegan chocolate chips. ** If you are not worried about peanut allergies, than feel free to substitute. If you use sunflower butter, the baking process can turn your granola bars green! Shocking to look at, but fine to eat!



This is linked up with FoodieFriday  (lots of recipes here!).

Crockpot Meatless “Cuban” Beans

cuban beans

I have a book by Cybele Pascal, who is a hugely wonderful author and chef of allergy-free cooking.  Her book, The Whole Foods Allergy Cookbook has so many inspiring and great tasting recipes.  I have over-loved my library borrowed copy so many times, I figured that it was about time that I shared her genius with you!

Here is her recipe, adapted for the crockpot by me for HAG,which she title’s “Raf’s Cuban Rice and Beans”:

Crockpot “Cuban” Beans


  • • 1 large onion, diced
  • • 4 cloves garlic, minced
  • • 2 bay leaves
  • • 4 tablespoons olive oil
  • • 1 green pepper, cut into 1/2 inch pieces
  • • 2 teaspoon oregano
  • • 1 tablespoon cumin
  • • 1/4 teaspoon cloves
  • • ¼ teaspoon pepper
  • • 1 bag of dried black beans, (pre-soaked, using my quick soak method)
  • • 1/4 teaspoon pepper
  • • 1/4 cup red wine or cider vinegar
  • • 1 tablespoon honey
  • • 2 chili(s) in adobo sauce


Drain the quick-soaked beans, place in the slow cooker and cover with 1 inch of water.

Meanwhile in a pan, saute the onion until soft. Add the green pepper, garlic, oregano, cumin, pepper, and clove. Saute 1 minute (don’t skip this step, as I think it really makes the spices open up and get fragrant). Place the veggies in the crockpot.

Add the vinegar and honey with the adobo-chilis, and cook on low for 8 hours. Because the beans are not cooked, I wouldn’t cook this on high.

*SHORT-CUT: If you want to use already cooked beans in the recipe, just use 4 cans of beans (about 6 cups of cooked beans) and then add 2 cups of water to the mixture. Follow the rest of the recipe as written. You can cook this on high for 4-5 hours.

Place all ingredients in the slow cooker on low for 8 hours.

During the last hour of cooking time, salt the beans according to your taste (I add one teaspoon of kosher salt).

Serve with some rice of your choosing, and garnish with any toppings you love (greek yogurt, sour cream, tomatoes, avocado, cilantro).


* I have made this with a ham-hock before which is nice, and adds lots of flavor…but it also stops being a vegetarian dish for your veggie-friends, and it also adds a lot of sodium! Delicious without it! I added the adobo chili to the original recipe to ramp up the flavor instead.


So admittedly, my husband likes it way better with meat.  If your life doesn’t lend well to meatless dishes, than reserve this for a side dish, or add the meat!  I think it is great either way. You will see!

For other vegetarian recipes, check out Powered By BLINGThe Fit Foodie Mama, and Running on Happy.