Embracing Vegetarian Meals During Lent

Embracing Vegetarian Meals During Lent

By Jacqueline Gomes, RDN, MBA

As Lent approaches, many of us seek meaningful ways to observe this period of reflection and sacrifice. One increasingly popular choice is adopting a vegetarian eating style, a decision that not only aligns with the spirit of Lent but also brings numerous health and environmental benefits.

Vegetarian meals offer a variety of delicious and nutritious options. From hearty bean soups to flavorful vegetable stir-fries, the possibilities are endless! Choosing plant-based foods during Lent can allow you to explore new culinary horizons while making health conscious choices.

While you do not have to completely avoid meat during lent, incorporating more plant-based foods than usual such as beans, legumes, tofu, whole grains, fruits and vegetables will undoubtedly create wholesome, nutrient-rich diet you can feel good about.

So, this Lenten season, consider savoring the rich flavors of plant-based cuisine as you embark on a wholesome journey of mindful living.

Green Way Ravioli with Artichokes & Sun dried tomatoes  

Jgn Ravioli Artichokes Tomatoes

Prep: 15 minutes

Makes: 4 Servings


  • 2 (9 ounce) packages frozen Green Way Ravioli, any variety you enjoy
  • 2 tablespoons olive oil
  • 1 cup grape tomatoes, cut in half
  • Salt and pepper
  • 1 can artichoke hearts, drained and cut in half
  • 1 (15 ounce) can Goya® Organic Cannellini or Garbanzo beans
  • 5 cups baby spinach
  • ¼ cup sliced almonds, toasted
  • ¼ cup chopped fresh basil


  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, over medium heat add 2 tablespoons olive oil to a large skillet. Add the grape tomatoes, cook for 2 minutes.
  3. Now add artichoke hearts, beans and spinach. Cook just until spinach is wilted, 2 to 3 minutes.
  4. Add ravioli to boiling water, cook for 4 minutes.
  5. Remove from the water and add directly into the skillet with artichokes and tomatoes. Top with toasted almonds and basil. Serve immediately.

Recipe by Jacqueline Gomes, RDN, MBA