What to serve for dinner on Fridays during Lent can prove something of a head-scratcher if you want to refrain from eating meat but are not a fan of baked or fried seafood dishes.
Sure, you can order pizza or fill up on grilled cheese sandwiches, but that can get pretty old pretty quick. That’s especially the case when there’s so many wonderful plant-based dishes that are not only inexpensive and easy to whip up in short order but just as filling as a meal centered around meat.
The recipes below offer two examples.
The first takes a favorite fish-fry side dish in places with large Polish or Ukrainian populations — potato-and-cheese pierogies — and deconstructs it into a filling, stick-to-your ribs casserole. The second is an easy, gently spiced onion-and-tomato curry that features chickpeas simmered in a fragrant blend of herbs and warming spices.
Both are made in one pan or pot, making for easy cleanup.