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28 Lent-Approved Recipes

Steer clear of beef and pork, and load up on these recipes instead

By SAVEUR Editors

Updated: March 4, 2019

If you’re struggling with what you can and can’t eat during Lent, there’s no need to worry. We’ve put together a list of food and drinks you can eat leading up to Easter, while still keeping your expert culinary status.

Challenge your technique and creativity with a seafood paella or with whole fried fish. When you’re avoiding meat entirely, there are plenty of bean dishes that will satisfy your cravings. Mint tea is a soothing substitute for caffeinated beverages and a soft poached pear or fresh fruit salad are satisfying, low-sugar desserts to satisfy your sweet tooth.

'Green' Gumbo — This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana's Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year. Get the recipe for 'Green' Gumbo (Gumbo Z'Herbes) »Thomas Payne

Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde — The fillets of whole roasted fish are easy to remove and serve using a serving fork or spoon, thin knife, or a spatula. Get the recipe for Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde »Jenny Huang

Whole Grilled Fish with Vietnamese Peanut Pesto — For a Southeast Asian spin, chef Chris Shepherd of Underbelly and One/Fifth in Houston creates a Vietnamese Peanut Pesto which is spread liberally over grilled whole fish. Get the recipe for Whole Grilled Fish with Vietnamese Peanut Pesto »Matt Taylor-Gross

Sole Piccata — The recipe for this pan-fried fillet is finished with a white-wine butter sauce laced with lemon, capers, and shallots. Get the recipe for Sole Piccata »Penny De Los Santos

Icelandic cod with egg and butter sauce — Icelandic home cook Kjartan Ólafsson serves this baked cod dish drizzled with a luscious sauce of butter and chopped hard-boiled eggs at Þorláksmessa, Saint Thorlak's mass on December 23. Get the recipe for Cod with Egg and Butter Sauce »Ingalls Photography

Acadian Salt Cod Cakes — Salt cod is mashed with fluffy potatoes to make these bite-size pan-fried cakes from Prince Edward Island. Get the recipe for Acadian Salt Cod Cakes »Gemma and Andrew Ingalls

Pan-Seared Cod with Spring Vegetables — Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the richness of butter-basted pan-seared cod. Get the recipe for Pan-Seared Cod with Spring Vegetables »Ingalls Photography

Panko and Herb-Crusted Cod Fillets — Though you'll often see cod fillets fried on American menus, cooking it under a broiler allows you to add layers of toppings, and the fish's delicate flavor is brought out and brightened by the tang and aroma of citrus. This large-format recipe uses the full captain's cut (the meaty top two-thirds of the fillet located near the head). It is relatively even in thickness, making it ideal for roasting and broiling, and can serve a crowd. Get the recipe for Panko and Herb-Crusted Cod Fillets »Ted Cavanaugh

Vada Pav (Indian Veggie Burgers) — These starchy sandwiches are a popular beachside snack in Mumbai. Fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and spicy chutneys, and a garlicky powdered chile-coconut condiment. Get the recipe for Vada Pav (Indian Veggie Burgers) »Matt Taylor-Gross

Maitake Mushrooms with Red Chiles and Cilantro — Fragrant with star anise, chiles de árbol, and cilantro, these mushrooms brown to a crisp on the outside while remaining tender inside. Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »Matt Taylor-Gross

Vegetarian Jamaican Pepper Pot Soup — This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat. Get the recipe for Pepper Pot Soup »Matt Taylor-Gross

Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia) — Dolmakadia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia) »Matt Taylor-Gross

Okroshka (Chilled Buttermilk Soup with Herbs) Recipe — This take on okroshka, a classic summer soup named after the Russian word kroshit, meaning "to crumble" uses tangy kefir or buttermilk as a base and is filled with heaps of torn fresh herbs. Grated horseradish and spicy mustard add a gentle backnote to the soup. If you can't find quail eggs or don't have the patience to peel them, hard-boil chicken eggs and cut them into quarters. Get the recipe for Chilled Buttermilk Soup with Herbs (Okroshka) »Simon Bajada

Spaghettoni with Jasmine, Saffron, and Chamomile — These floral, buttery noodles from chef Antonia Klugmann at L'Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work. Get the recipe for Spaghettoni with Jasmine, Saffron, and Chamomile »Beth Galton

Tacos de Papa Hwy 99 (Potato Tacos) — Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs. Get the recipe for Tacos de Papa Hwy 99 (Potato Tacos) »Romulo Yanes

Galilee-Style Whole Fried Fish — Before frying fish, Bishara gently rubs their skin and inner cavities with salt, then rinses. This trick seasons and cleans the fish, readying them for dredging. Get the recipe for Galilee-Style Whole Fried Fish »Ted Cavanaugh

Freekeh Salad with Fennel and Chiles — In Bishara's family tradition, freekeh was prepared as a pilaf of sorts with chicken or meat. But this nutty grain also works well with spring and summer produce, like tomatoes, herbs, and fennel. This dish tastes just as good the second day. Get the recipe for Freekeh Salad with Fennel and Chiles »Ted Cavanaugh

Galilee-Style Grilled Fish Kebabs — The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb. Get the recipe for Galilee-Style Grilled Fish Kebabs »Ted Cavanaugh

Cilantro Salad with Olives, Avocado, and Limes — Use this crisp, bright salad as a side dish or as a stand-in for chimichurri on top of fish, grilled meat, or chicken."No matter where you fall on the cilantro spectrum," says Bishara, "I urge you to try it." Get the recipe for Cilantro Salad with Olives, Avocado, and Limes »Ted Cavanaugh

Fava Bean, Herb, and Pomegranate Fattoush — Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. Get the recipe for Fava Bean, Herb, and Pomegranate Fattoush »André Baranowski

Swiss Chard with Borlotti Beans (Verdure con Fagioli) — Garlic and aromatic vegetables are folded into this brothy beans-and-greens side dish to add body and an earthy depth. Get the recipe for Swiss Chard with Borlotti Beans (Verdure con Fagioli) »Romulo Yanes

zuppa alla frantoiana — In this traditional Lucchese soup, vegetables and beans are slow-cooked until little to no bite remains, making it a rustic, comforting dish. Be sure to give any tougher vegetables all the time they need to scompare, or disappear. The quantities are flexible, so use whatever you have on hand. Get the recipe for Italian Bean and Vegetable Soup »Ryan Liebe

Poached Pears — With a little fernet, vanilla, and crystalized ginger, pears are the centerpiece of this simple Passover dessert. Get the recipe for Poached Pears »Matt Taylor-Gross

Mixed Berries and Mint with Berry Shrub — A sweet-sour syrup dresses this refreshing mixed berry salad. Prepare the berries in the morning, and toss the salad with the vinegar and mint immediately before serving. Get the recipe for Mixed Berries and Mint with Berry Shrub »Laura Sant

paella — This regal-looking shellfish paella draws much of its flavor from a lightly salty, fresh-tasting fish stock and a mix of shellfish seared in advance in the pan to deepen their flavors. Get the recipe for Shelfish Paella »Mariana Velasquez

seema ahmed — Seema Ahmed prepares mekunu, a mullet dish of her native Maldives. Get the recipe for Maldives-Style Spiced Fish »Jason Lang

Moroccan Mint Tea — North African-style sweet tea braced with fresh mint is both soothing and stimulating. Get the recipe for Moroccan Mint Tea »Penny De Los Santos

Frijioles de Olla (Stewed "Pot" Beans) — These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. Get the recipe for Frijioles de Olla »Penny de los Santos

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