We tell you what you can cook if you are on fasting or just following a vegan diet. Our selection includes dinner recipes (although these dishes are also quite suitable for lunch) for the whole week.

Buckwheat and green pea risotto

• buckwheat - 1 cup
• frozen peas - 1 cup
• vegetable broth - 2 cups
• water - 1 glass
• garlic - 2 cloves
• vegetable oil - 1 tbsp. l.
• fresh spinach - 2 zmen
• lemon zest - 1 tsp.
• fresh mint - 1 bunch
• salt, pepper - to taste

Soak the buckwheat in water for a couple of hours, then rinse it several times. Fry finely chopped garlic in a deep frying pan. When the garlic starts to smell, add washed buckwheat to it. Pour broth over buckwheat and bring to a boil. Then reduce the heat to low, cover with a lid and leave to simmer.

Mix in a blender half the peas, spinach, mint, salt, lemon zest and a tablespoon of vegetable oil - the paste should become homogeneous in consistency. Transfer the pasta to a bowl and set aside. ABOUTAdd the cooked peas to the buckwheat and cook until the buckwheat is completely cooked. Buckwheatmix with sauce and serve immediately.

Stuffed peppers

• bell pepper – 5 pcs.
• boiled rice – 0.5 cups
• canned corn – 0.5 cups
• parsley – 1 bunch
• salt, pepper - to taste
• vegetable oil

Wash the pepper, cut it into halves, shake out the seeds. Finely chop the parsley and place it in a deep bowl. Add corn and rice to the bowl, salt and pepper to taste. Sprinkle with vegetable oil and mix everything well. Start the peppers with the resulting mixture and place them on a greased baking sheet. Place in an oven preheated to 180 degrees for half an hour.

Warm roasted vegetable salad

• carrot
• potato
• Brussels sprouts
• shallot
• balsamic vinegar
• vegetable oil
• salt pepper

Wash the vegetables and cut them into pieces. If the vegetables are small in size, you don't have to cut them. Place on a baking sheet greased with vegetable oil in one layer. Sprinkle with salt and pepper and drizzle with vegetable oil. Place in an oven preheated to 180 degrees for 20 minutes. After 20 minutes, take out the Brussels sprouts and shallots. Return the potatoes and carrots to the oven for another fifteen minutes. Place the prepared vegetables in a deep bowl, pour over balsamic vinegar and vegetable oil. Mix it up well.

Lentils with mushrooms

• mushrooms - 1 kg
• onions - 2 pcs.
• lentils - 1/4 cup
• vegetable broth or water - 3/4 cup
• nuts - for serving
• salt, pepper - to taste
• vegetable oil

Cut the mushrooms into small pieces, add salt and pepper and fry in vegetable oil. Finely chop the onion and fry in a small amount of vegetable oil until golden brown. Bring the broth or water to a boil, add salt and lentils. Cook for 20 minutes. Mix lentils, mushrooms and onions; when serving, you can sprinkle with nuts.

Tomato puree soup

• medium tomato - 10 pcs.
• garlic - 1 clove
• onion - 1 pc.
• red bell pepper - 1 pc.
• salt, pepper - to taste
• vegetable oil - 3 tbsp. l.
• water or vegetable broth

Cut the tomatoes into four parts and place them on a baking sheet. Add peeled and randomly chopped onion. Remove the seeds from the pepper, cut into pieces and place on a baking sheet. Salt and pepper the vegetables, pour olive oil. Place in an oven preheated to 200 degrees for half an hour (stir halfway through cooking). Add the baked vegetables and begin to beat, adding water or vegetable broth until the desired soup consistency is obtained.

Ratatouille

• onions - 2 pcs.
• garlic - 3 cloves
• carrots (large) - 1 pc.
• bell pepper - 2 pcs.
• tomatoes - 6 pcs.
• eggplants - 3 pcs.
• zucchini – 2 pcs.
• basil – 1 sprig
• parsley
• Bay leaf
• salt pepper
• vegetable oil

Prepare vegetable sauce. Grind one onion and garlic using a blender. Place the frying pan on the fire and heat the vegetable oil in it. Then fry the onion and garlic until golden brown. While the onions are frying, chop the carrots and bell peppers in a blender. Add the carrot and pepper puree to the pan with the onions. Fry, stirring, for about five minutes. Grind a couple of tomatoes with a blender and add them to the frying pan. Stir and simmer for ten minutes over low heat. Add finely chopped basil, bay leaf, salt and pepper to taste. Remove the pan from the heat and cover with a lid - the sauce is ready.

Every person has been familiar with the proverb since childhood, which says that you should eat breakfast yourself, share lunch with a friend, and give dinner to your enemy. This proverb is many decades old, and it was not for nothing that people spoke about it in ancient times. They also wanted to live long and stay healthy for a long time.

If you decide to lose weight, then you can’t give up food completely. The body’s reaction will be as follows: it will stock up on calories at every opportunity. You need to eat regularly, not excluding dinner. You just need to do it right.

Throughout the day, if possible, you need to eat small portions, but often. It is advisable to eat your last meal 4 hours before bedtime, and the meals should be light and dietary.

In no case should you completely give up your evening meal in order to lose weight. Need to cook something easy and healthy, which would not harm your figure. The dish should include ingredients that are quickly digestible and contain minimal amounts of fats and carbohydrates. You should avoid meat products at this time of day.

But if you really want it, then you need to buy only lean poultry or lean beef for a light evening snack. It is advisable to steam it, without fat or oil. The consumed portion of such a dish should be minimal.

The evening meal has some rules:

The following products are suitable for preparing a nutritious diet dinner:

Foods you should not eat in the evening:

How to make a menu correctly

The most popular diet for weight loss is now considered human nutrition without dinner. This means that after 18 hours, those losing weight can only take liquid foods. And throughout the day it is forbidden to eat fatty and sweet foods. But nutritionists unanimously argue that such a diet only harms the body, and besides, it is ineffective. Here are a few reasons noted by nutritionists:

The conclusion suggests itself: in the evening you need to reduce portions and cook only low-calorie foods.

Healthy dinner and proper nutrition

When choosing ingredients to prepare a light dinner,... Or maybe you have a sedentary job? The calorie content of the dishes will depend on this. The choice of foods will be influenced by the caloric content of lunch and the time when a person goes to bed.

For example, if your day is scheduled minute by minute, but you have time for a hearty lunch, then there will be fewer questions:

• What time will your dinner be:
• what time do you go to bed after dinner?

Following the advice of nutritionists, Universal dinner options have been compiled:

If a person is engaged in physical labor at work, then for dinner he can afford a protein option. In this case, the protein received by the body will be spent on building muscles, and will not be processed into fats. If you cook boiled or steamed fish or poultry, you can supplement the portion with cucumber.

Nutritionists suggest eating as a protein dinner serving of chicken egg noodles. To prepare it you will need:

• chicken meat 140−160 g;
• chicken egg - 2 pcs.;
• salt and spices - to taste.

Chicken meat (preferably breast) should be boiled in lightly salted water. Beat the eggs and fry them into pancakes. Place shredded chicken into the cooled broth. Cut the pancakes thinly and place them in a container with broth. This dish would be ideal for dinner.

If you spent the entire working day in the office and moved little, and are also used to going to bed early, then this will be useful for you easy dinner without meat. What to eat for dinner? You can boil fish or cook seafood. A serving of this delicacy in the evening should be no more than 50 grams. It will be complemented by vegetables, which will take up the rest of the plate. You can cook an omelet.

What should your post-workout dinner be like?

If your goal is to fight excess weight, then the main requirement is to create a time interval between dinner and training. After classes, at least 1.5 hours should pass so that the calories just received during dinner do not go to replenish energy.

After a certain time, you can eat meat or fish dishes, seafood, cottage cheese dishes and omelettes, but all this, of course, without fat. Products for a light dinner should be low-calorie, up to 200 kcal. You should not go to bed immediately after eating.

Diet dinner recipes for weight loss

Chicken breast with vegetables:

Peel and cut 100 g of meat. Divide the cauliflower into inflorescences, chop the zucchini and eggplant, and grate the carrots. Place all cooked products in a thick-walled container, add a little salt, add half a glass of water and simmer until cooked. There is no need to add any fats during cooking, then it will turn out to be dietary.

Fish baked with green beans:

200 g of beans are boiled in lightly salted water; 100 g of salmon fillet or other lean fish should be salted and sprinkled with lemon juice, then wrapped in foil. The resulting bags with fish are baked in the oven for 15 minutes. The temperature should be about 200°. Place baked fish and boiled green beans on a dish - tasty and healthy.

Vitamin omelette:

Boil carrots and Brussels sprouts. Finely chop fresh salad peppers and boiled vegetables. Beat low-fat milk with eggs, pour this mixture over the vegetables in a frying pan (without oil). Cook over low heat, covering the pan with a lid.

Zucchini with mushroom sauce:

Peel the zucchini, cut into slices no thicker than 0.5 cm, and place in a pan with water. Simmer until soft. In the meantime, you can cook the mushrooms. They need to be cut into medium pieces and baked in the microwave. Baking time - 5 minutes, power - 600 watts. Chop the dill, mix with pepper, salt and yogurt. Season the mushrooms with this mixture. When the zucchini is ready, drain the excess liquid from it, add the resulting mushroom sauce and simmer for 3-5 minutes.

Salad with shrimp:

The shrimp are boiled in salted water, then they need to be peeled. Finely chop the cabbage, lightly salt and mash. Add the cabbage to the shrimp, pepper and sprinkle everything with lemon juice. Use natural yogurt as a dressing, or you can do without it - it turns out incredibly tasty.

Warm salad in a slow cooker:

Place chicken meat in a pan with water, add a little salt and boil. Remove, cool and cut into pieces. Peel, wash and chop the onion, pepper, cucumber and herbs. Place all the products in the multicooker bowl and set the “Warming” mode. Warm vegetables and meat just need to be seasoned. You can use lemon juice and oil as a dressing. This salad will turn out not only tasty, but also healthy.

Meat with broccoli:

To prepare such a dish, you need to buy a piece of lean beef, which is rubbed with salt and pepper. The meat is marinated for up to half an hour, then wrapped in foil and baked in the oven for 40 minutes at 180°. During the roasting process, the broccoli is boiled in lightly salted water. Then you need to take it out and fry it a little in a small amount of oil. The finished meat is cut into slices and served on a plate along with broccoli.

What can you eat for dinner when losing weight? Vegetables are an excellent ingredient for dishes to be served at dinner. They are very easy to prepare, and most importantly, these dishes do not contain meat or animal fats. Such light dishes will not harm your figure, as they are quickly digested.

You can supplement your diet dinner vitamin salad, which it is advisable not to season with sour cream or mayonnaise. It is prepared simply and quickly, and most importantly, it will saturate your body until the night. The main products for this dish will be vegetables.

In order to prepare a light dinner, you can use a variety of products. It is only important to exclude fatty and harmful foods. By following the recommendations, you can not only have a delicious dinner, but also lose weight without harm to your body.

Attention, TODAY only!

The Lenten menu can also be varied and interesting. To help housewives, I WANT to select seven recipes for Lenten dinners, so that you can delight yourself and your loved ones with delicious dinners all week long!

Grade

Cabbage with mushrooms and tomatoes

Ingredients:

600 g cabbage

500 g champignons

1 can of chopped tomatoes in their own juice (400 g)

1 red bell pepper

2 large white onions

2 cloves garlic

2 cm fresh ginger root

1 bunch of parsley or cilantro

Vegetable oil

1 tbsp. l. cumin and coriander seeds

1 tsp. allspice and black peppercorns

Preparation: Remove the stalk and thick, rough outer leaf stems from the cabbage. Cut the leaves into squares with a side of approximately 2.5 cm. Wipe the champignons with a cloth and cut into 2-4 pieces. Peel the sweet pepper and cut into thin slices. Cut the onion into rings. Finely chop the ginger and garlic. Heat cumin, coriander, black and allspice in a dry frying pan, pour into a mortar and crush.

Heat 2 tbsp in a deep frying pan. l. oil and fry the cabbage over medium heat, stirring, for 5 minutes. Transfer the cabbage to a plate, add a little oil to the frying pan and fry the mushrooms over high heat for 4-5 minutes. Add the bell pepper, cook for another 4 minutes, then place everything on a plate. Add a little more oil to the pan, add onion, garlic and ginger, fry for 2 minutes. Add spices, cook for 1 minute. Add the tomatoes along with the liquid and bring to a boil. Place cabbage and mushrooms in the pan. Add salt to taste and cook over medium heat, covered, for 10 minutes. Add chopped herbs and let it brew, removing from heat, covered, for 5 minutes.

Buckwheat

Ingredients:

Wheat or buckwheat flour - 4 tbsp. l.

Buckwheat (kernels) - 1 cup

Spring, well or bottled water - 3 cups

Salt - 1 tsp.

Vegetable oil for frying

Preparation: If necessary, sort the cereal and rinse thoroughly so that the water flowing from it is clear. Place in a sieve, shake, place in a saucepan and fill with boiling spring, well or bottled water. Bring to a boil over medium heat, skim off foam if necessary. Add salt, reduce heat to low and cook, tightly covering the pan with a lid, for 1 hour.

Add flour to the hot porridge and stir thoroughly. Place the hot mixture on a greased baking sheet or baking dish in a layer of about 1.5 cm. Level the porridge with a spatula or damp palm. Place the pan in a cool (120-130°C) oven to dry for 10 minutes, then remove and cool. Cut the finished buckwheat into small rectangles with a knife and fry in oil on all sides until golden brown right before serving.

Mashed potatoes with peppers and garlic

Ingredients:

A pinch of ground cumin

Red onion - 1 pc.

Olive oil - 3 tbsp. l.

Red bell pepper - 2 pcs.

Crumbled potatoes - 1 kg

Garlic - 2 cloves

Salt pepper

Parsley sprigs - 3-4 pcs.

Preparation: Peel the potatoes, onion and garlic, chop coarsely and boil in boiling salted water until the potatoes are tender, 20 minutes. Wash the peppers, place on a baking sheet and sprinkle with 1 tbsp. l. oils Bake in an oven preheated to 200°C for 15-20 minutes, until the peel begins to blacken. Transfer to a plastic bag, seal and let cool. Remove skin and core from peppers. Puree potatoes, onions, garlic and peppers. Continuing to beat, add cumin, salt, pepper and the remaining olive oil. Sprinkle with chopped parsley.

Rice balls with roasted vegetable sauce

Ingredients:

2 tbsp. boiled rice

1 tbsp. sesame

1 tbsp. lemon juice

2-3 tbsp. soy sauce

A bunch of baby spinach (can be replaced with lettuce leaves)

Several green onions

Sweet paprika - to taste

READ ALSO - Options for main dishes during Lent

For the sauce:

1 sweet bell pepper

1 large tomato

1-2 tbsp. olive oil

1-2 tsp. Sahara

0.5 tsp Provencal herb mixtures

Salt, pepper - to taste

Preparation: For the sauce, heat the oven to 220°C. Wrap the pepper and tomato in foil. Bake until done, about 30-40 minutes. For the rice balls, toast the sesame seeds in a dry frying pan. In a large bowl, combine rice, lemon juice, soy sauce, finely chopped green onions and chopped spinach, 1 tbsp. toasted sesame and paprika. Wet your hands in cold water, form into balls and roll in sesame seeds. Let's return to baked vegetables. Remove them from the oven, remove the skin, and drain off any excess liquid. Place the vegetables in a blender bowl, add olive oil, sugar, salt, pepper and a mixture of Provençal herbs. Beat until smooth. Serve rice balls with vegetable sauce.

Warm beet salad with green beans

Ingredients:

Frozen green beans - 400 g

2-3 beets, total weight 500 g

Garlic - 3 cloves

Hulled pumpkin seeds - 4 tbsp. l.

Lime or lemon juice - 1 tsp.

Olive oil

Preparation: Preheat the oven to 200-220°C. Wash the beets, dry them and wrap tightly in foil. Make several punctures in the foil with a thin knife and place the beets on a baking sheet so that the punctures are at the top - this will allow steam to escape, but not beet juice. Bake in a preheated oven for 30-40 minutes. Cool the finished beets, peel them and cut into cubes with a side of 0.5 cm. Place in a salad bowl.

In a preheated dry frying pan, fry the pumpkin seeds; when they begin to crackle and swell, transfer them to a salad bowl. Return the pan to the heat, adding 1 tbsp. l. olive oil, add chopped garlic cloves. Fry, stirring, until golden brown. Add beans to the pan and continue stirring, cook for 7-10 minutes. The beans should remain slightly crispy. Add salt. Transfer the beans to the beets, sprinkle the salad with lemon juice and 1 tbsp. l. olive oil. Stir and serve warm.

Samosas with vegetables

Ingredients:

500 g flour

4 tbsp. l. vegetable oil

250-300 ml cold water

1 tsp. salt

Vegetable oil for deep frying

For filling:

2 medium potatoes

1 large carrot

100 g frozen peas

1 chili pepper

2 cloves garlic

5 sprigs cilantro

1 tsp. cumin seeds

1 tsp. ground coriander

0.5 tsp. ground turmeric

Olive oil

Preparation: Sift the flour and salt into a bowl, pour in the vegetable oil and mix with your hands until crumbs form. Add cold water little by little to form a stiff dough. Knead quickly, roll into a ball and cover with a bowl. Leave for 20 minutes. Peel the potatoes and carrots, cut into small cubes. Boil in boiling salted water until tender. Place the peas in a bowl and add boiling water, leave for 5 minutes, then drain the water. Peel and chop the garlic. Remove the seeds from the chili pepper and chop finely. Chop the cilantro. Heat a large frying pan with oil, add cumin seeds and fry for 30 seconds. Then add garlic, chilli, ground coriander and turmeric. Fry for 1 minute, stirring constantly. Place potatoes, carrots and peas in a frying pan, add 2-3 tbsp. l. water, salt and simmer for 5 minutes. Add cilantro and cool the filling.

60g leeks (white part), peeled and rinsed

3 shallots (75 g)

2 cloves garlic

Preparation: cook the lentils in 700-800 ml of water for about 12 minutes from the moment of boiling. Place the finished lentils in a colander, draining all excess water.

Peel and wash all vegetables. Cut the carrots lengthwise into 2 parts. Finely chop the carrots and leeks. Finely chop the garlic. Cut the shallot lengthwise into 4 pieces. Grind the cumin and coriander in a mortar. Wash the cilantro and parsley, dry well, chop the leaves.

Heat oil in a frying pan, add carrots, fry over medium heat for 5 minutes, then add leeks and garlic. Fry, stirring, for 2-3 minutes. At the end, add the shallots and cook everything together for 2-3 minutes. Add honey and spices to the pan and stir. Add the boiled lentils, season with salt to taste, stir and remove from heat.

Sprinkle with parsley and cilantro and serve.

During the period of fasting, the usual set of dishes that we eat changes significantly. The question often arises: what to cook for a Lenten dinner? The meal menu usually consists of a vegetable salad. This is where our fantasy ends. However, there are many dishes that can be used during fasting. Let's remember them. As an option for a Lenten dinner, you can prepare stuffed vegetables, cabbage rolls, dumplings, pies and much more...

Cabbage salad

In order to prepare a light Lenten dinner in a hurry, we can recommend a vegetable salad. There are many options for such dishes. As one of them, we suggest making cabbage salad. The dish is very simple and is prepared from ordinary ingredients, but this does not make it any less tasty and healthy, which is very important during the fasting period.

Ingredients: carrots, cabbage (400 g), bell pepper, apple, small cucumber. For dressing, you can use any vegetable oil, such as mustard.

You can take peanuts, herbs, and cumin as additional ingredients.

For the salad, you need to chop the cabbage finely, and then mash it well with your hands, adding salt. Grate the carrots and add them to the cabbage. Cut the pepper, apple and cucumber into slices. Next, mix all the ingredients and season them with oil. You can decorate the dish with herbs. And for greater nutritional value and a new taste, you can add chopped, roasted peanuts and cumin.

Vegetable salad with pineapple

Any quick Lenten dinner is first and foremost a salad. This dish is prepared literally in a matter of minutes.

Ingredients: green apples (3 pcs.), celery stalks (5 pcs.), medium-sized cucumber, lettuce, canned pineapple (5 mugs), pineapple juice from a can (a couple of spoons), some walnuts, a slice of lemon. You can use vegetable oil for dressing. You can also add grain mustard.

Such recipes for a quick Lenten dinner are good because they are prepared very quickly. After all, we don’t always have a lot of time.

We wash the celery stalks, peel them and cut them into thin pieces. Grind the pineapple. The apples must first be peeled and then coarsely grated, sprinkled with lemon. We also chop the cucumber, but finely tear the lettuce leaves with our hands.

For dressing, mix oil with mustard and pineapple juice. Season the dish with the resulting sauce and sprinkle chopped nuts on top.

Olivier with fish

Of course, I want to diversify the Lenten menu. Therefore, you can modify existing recipes. For a Lenten dinner, you can serve, for example, the well-known Olivier salad, replacing meat with fish.

Ingredients: fresh cucumber, boiled potatoes (5 tubers), apple, boiled carrots, pickled cucumbers (2 pcs.), canned peas, onion, canned corn. Instead of meat, we take herring or ready-made preserves. For dressing we take mustard, vegetable oil and a slice of lemon.

As for ordinary Olivier, boil carrots and potatoes in their uniforms. Cool the finished vegetables in cold water, peel and cut into cubes. Next, chop the onions, cucumbers, and grate the apple. We cut the herring so that there are no seeds in it and finely chop it. It is very convenient to use ready-made preserves. Such fish does not need to be cut and cleaned. Combine all the products in a container, add a mixture of canned peas and corn, mix thoroughly and season the dish. As a dressing, you can use vegetable oil mixed with mustard and fresh lemon juice. Let the salad sit for a bit before serving. It can be decorated with chopped herbs.

If you are a fan of fish, in particular herring, you may well like this recipe. At the very least, you can try a completely new combination of foods for a meatless dinner. But those who don’t like herring shouldn’t experiment like that. Because the dish has a characteristic fishy smell.

Cod liver salad

Of course, fish is an indispensable component for a delicious Lenten dinner. If you cannot eat meat during the fasting period, then it should be replaced with something else. The ideal option is fish or other seafood. Salad with cod liver is an ideal option not only for a Lenten dinner, but even for a holiday table.

Ingredients: canned cod liver, pickled cucumber, black bread, lettuce.

Open the canned food and remove the cod liver, shaking off excess oil. And then cut the liver into small pieces.

For the salad you need black bread. Cut it into small squares and put it in the oven to dry. Meanwhile, chop the onion and cucumber. Now mix all the ingredients in a container. If necessary, you can add a little vegetable oil to the salad. However, remember not to overdo it. After all, the liver itself is quite fatty.

Beet-carrot zrazy

We offer an excellent recipe using simple ingredients for a Lenten dinner. Beetroot and carrot zrazy are usually very popular with children, so they can be offered to kids not only for dinner.

Ingredients: beets (2 pcs.), a glass of raisins and the same amount of dried apricots, carrots (2 pcs.), semolina (1/2 cup), a few tablespoons of flour, salt, vegetable oil, breadcrumbs.

Boil beets and carrots. Grind the vegetables separately on a grater or using a meat grinder. We pre-steam the dried apricots, after which we also chop them in the most convenient way. Mix it with part of the carrots. This will be our filling for zraz.

We also pre-steam the raisins. Mix chopped carrots and beets, add a little semolina and salt. Mix all the ingredients thoroughly and let them brew. You need to add semolina carefully so as not to overdo it. We form flat cakes from the carrot-beet mixture, inside which we place a mixture of dried apricots, carrots and raisins. Close the zrazy and roll them in breadcrumbs. Next, fry them in vegetable oil until a beautiful golden crust is obtained. This recipe for a Lenten dinner will appeal to every housewife, especially considering that the dish is very healthy and nutritious.

Potato and mushroom casserole

When puzzling over the question of what lean and tasty to cook for dinner, it’s worth remembering all kinds of casseroles. We invite you to try the recipe for one of them. For potato and mushroom casserole, take: white mushrooms, oyster mushrooms, champignons or any other (430 g), onion, potatoes (7 pcs.), salt and vegetable oil.

Peel the potatoes and cut into thin circles. Chop the mushrooms into cubes and the onions into half rings. Stew mushrooms and onions in vegetable oil.

Next, take a baking dish and place half of the potatoes on its bottom. Place a layer of mushrooms and potatoes on top. And the last layer is potatoes again. Now the dish can be sent to the oven. The casserole must be cooked at 180 degrees using foil. After the dish is ready, remove the foil and increase the temperature slightly to get a beautiful, appetizing crust.

Carrot-lemon cupcake

Among the simple recipes for a Lenten dinner, you can offer a wonderful carrot-lemon cake, which will be an excellent dessert for tea.

Ingredients: carrots (230 g), flour (180 g), lemon, corn or olive oil, sugar (about one glass), the same amount of walnuts. You can use raisins instead of nuts. You can also make a delicious mixture out of them.

The carrots must be peeled and grated very finely. Next, you need to cut the zest from half of one lemon and chop it. We will also need citrus juice. We extinguish the vinegar with a small part of it, and add the rest to the carrots. Add sugar, flour, soda, a glass of water here and knead the dough.

Before using, fry the nuts in a frying pan for a few minutes. After that, chop them with a knife and put them in the dough. You can also add candied fruits and raisins. Next, grease the baking dish and pour the mixture into it. The dish is cooked in the oven for about an hour, provided that the temperature reaches 180 degrees.

Lenten pies

When thinking about what to cook for meatless dinner, it’s worth remembering the pies. There is probably not a single person who will refuse such a dish.

Ingredients: butter (85 g), flour (320 g), a glass of water, ten grams of salt and sugar, a pack of yeast. For the filling: a handful of raisins, millet (130 g), butter (35 g), a spoon of sugar.

Millet must be prepared in advance. To do this, it is washed repeatedly to clean water. After this, the cereal is boiled until tender. Add steamed raisins, sugar and a little salt to the finished millet. Season the filling with vegetable oil.

Now you can start the test. Pour water into a convenient container and dilute the yeast in it. Then add sugar and flour. Knead the dough and put it in a warm place for half an hour. Then add the rest of the ingredients and knead the soft mass. The finished dough should rest for about 30 minutes. While the mass is rising, it must be kneaded twice. And only after this you can start preparing the filled pies. They are baked on a baking sheet at a temperature of about 180 degrees.

Pies with cabbage

For a Lenten dinner, you can prepare pies with cabbage.

Ingredients: flour (240 g), cabbage brine, oil (30 ml), soda, sugar (tsp), mayonnaise.

But as a filling you can use sauerkraut, onions and carrots.

Take sauerkraut and squeeze out excess liquid from it. Next, you need to wash it and fry it with carrots and onions. Now you can start preparing the dough. To do this, sift flour and soda. Stir sugar in brine and combine with flour and mayonnaise. Then knead the dough. We separate small parts from it, roll them out and form pies with cabbage. The pies are baked for about 40 minutes. If you want a fluffier dough, you can add 150 grams of mashed potatoes while kneading it.

Buckwheat porridge with sauce

For simple recipes for a Lenten dinner, you can suggest preparing buckwheat porridge with sauce. If you have a multicooker in your home, then cooking will become a complete pleasure.

Ingredients: buckwheat (a glass), vegetable oil, tomatoes (580 g), water (a glass), garlic, herbs, onions (2 pcs.).

Wash and clean the vegetables. Wash the buckwheat well in water until the water becomes completely clear. Place the buckwheat in the multicooker container, add water and turn on the desired program (usually the “porridge” button).

Before cutting the tomatoes, pour boiling water over them and then chop them into cubes. We also chop the garlic, herbs and onions. Then fry the onion in a frying pan, add the tomatoes and simmer for about ten minutes. Next, dilute a little flour in water and pour the mixture into the frying pan, continue cooking, constantly stirring the frying. It is also worth adding sugar, chopped herbs, garlic and spices. Cook the sauce until thickened. Serve the buckwheat on a plate and pour the sauce on top.

Lenten Olivier

For a delicious simple Lenten dinner, we recommend preparing Lenten Olivier. Ingredients: squid (2 pcs.), greens, carrots (2 pcs.), the same amount of carrots and fresh cucumbers, potatoes (6 pcs.), olives, onion, green peas (jar).

Place the squid in boiling water, then boil it for no more than three minutes. Next, drain the water and leave the seafood to cool.

In the meantime, you can peel the boiled vegetables in their uniforms and cut them into cubes. Chop the cucumbers and cut the onion into half rings.

We clean the cooled squid and chop it into thin strips. Place all prepared products in a bowl, add peas and mix. Season the salad with mayonnaise. You can also add spices and chopped herbs.

Potato zrazy stuffed with mushrooms

For a Lenten dinner, potato zrazy with mushroom filling will come in handy. The rosy, delicious filling of the cutlets will not leave anyone indifferent. Mushroom or tomato sauce goes well with the dish.

Ingredients: five large potatoes, an onion, champignons (5 pcs.), flour (2 tbsp.), peppercorns, bay leaf, nutmeg, fresh dill, vegetable oil, breadcrumbs.

Peel the potatoes and boil them, adding black pepper and bay leaf. The finished potatoes must be crushed, turning into a mass, like mashed potatoes. Add flour, chopped herbs, nutmeg, salt and mix the mass.

Fry the onion in a frying pan for three minutes, then add sliced ​​mushrooms to it. And we continue to fry. When the filling is ready, we begin to form the zraz. We make balls out of potatoes, and then use pressure to turn them into flat cakes. Place the mushroom filling in the center and close the zrazy. Next, roll each one in breadcrumbs and fry until golden brown.

Salad with crab sticks

For a Lenten dinner, you can prepare a light salad with crab sticks and rice. Ingredients: package of crab sticks, canned corn (one jar), cucumbers (2 pcs.), rice (1/2 cup), lean mayonnaise, greens.

For the salad, rinse the rice thoroughly and then boil it in slightly salted water until tender. The finished cereal must be washed again and allowed to cool. In the meantime, you can start cutting cucumbers and crab sticks. Mix all ingredients, add canned corn and chopped herbs. Season the salad with low-fat mayonnaise.

Potatoes with mushrooms

Lenten potatoes with champignons or any other mushrooms are an excellent option for a hearty and lean dinner.

The combination of foods such as mushrooms and potatoes is a true classic. And the oven-baked dish generally has an unsurpassed taste. For cooking, you can use absolutely any mushrooms. And not necessarily bought on the market. You can also use those collected with your own hands in the forest. True, you will have to tinker with wild mushrooms longer.

Potatoes must be peeled and cut into slices. Next, boil it until half cooked. We clean the mushrooms and onions, chop them and fry them in vegetable oil in a frying pan for about fifteen minutes. After cooking, you can add mayonnaise to the mushrooms.

Next we need a form. Place half the potatoes on the bottom, salt them and season with spices. Place a layer of onions and mushrooms on top, then another layer of potatoes. You can add your favorite spices. Place the container in the oven, covering the top with foil. The dish can be baked under foil for about 35 minutes. And then you need to remove it so that a beautiful golden crust can form on the potatoes.

This dish goes well with herbs, fresh vegetables and salads.

Instead of an afterword

As you can see, there are quite a few different recipes for Lenten dishes. Therefore, you can always find something interesting. Of course, vegetables cannot replace meat, so you should actively use mushrooms, seafood and fish to maintain a proper diet.

Potato zrazy with mushrooms

The golden brown crust of these tender potato cutlets with mushroom filling not only gives them an appetizing appearance, but also gives them a pleasant crunch when you eat them. A spicy tomato or mushroom sauce would be an ideal addition.

Necessary:
5 large red potatoes
250 g champignons
1 large onion
2–3 tbsp. flour
bay leaf and black peppercorns - to taste
a small bunch of fresh dill (can be omitted)
pinch of nutmeg
salt - to taste

vegetable oil - for frying

Mushroom dishes. Recipes from the chef. watch the video!..

How to cook:

All the secrets of potatoes. Watch the video!..

Roasted Cauliflower with Garlic

Roasted Cauliflower

Crispy cauliflower baked until golden brown and flavored with lemon and garlic will make you take a new look at this seemingly unappetizing vegetable! An independent and complete dish can be served for dinner either hot or cold.

Necessary:
1 head of medium-sized cauliflower (can use frozen)
3 tbsp. olive oil
1 lemon (you will need zest and juice)
1 tsp dried oregano
2–3 cloves of garlic
salt - to taste
a bunch of fresh herbs (parsley, mint) - for decoration

How to cook:

Vegetable balls

Vegetable balls

The secret of these meatballs is that the vegetables are cut into small pieces, maintaining an integral structure. This creates a contrast of flavors, making them juicier and richer. Vegetable balls can be an excellent filling for sandwiches and sandwiches.

Necessary:
2 large potatoes
250 g broccoli (can be frozen)
1 leek
1 medium onion
small bunch of fresh dill
0.5 tsp dried oregano
salt, pepper - to taste
1–2 tbsp. flour
olive oil - for frying
breadcrumbs or flour

How to cook:

Rice with Brussels sprouts and apple in a pot

Rice with Brussels sprouts

A clay pot combines crisp white rice with extravagant Brussels sprouts, juicy Antonov apple and cashew nuts. Imbued with the aromas of spices and vegetables, a few simple ingredients turn into an incredibly tasty dish that everyone will ask for more!

Necessary:
1 tbsp. basmati rice
1 large green apple (preferably Antonovka)
100 g roasted cashew nuts
300 g frozen Brussels sprouts
3 allspice peas
black peppercorns, salt - to taste
2 tbsp. olive oil
1.5 tbsp. hot water
fresh parsley or dill - for garnish

How to cook:

Rice balls with roasted vegetable sauce

Home

Rice balls, or “lazy Japanese rolls,” are a godsend for those who want to have a tasty and original dinner, spending a minimum of time and money. A delicate and light sauce made from baked vegetables amazingly complements the taste of the cute balls.

Necessary:

Sauce:
1 sweet bell pepper
1 large tomato
1–2 tbsp. olive oil
1–2 tsp. Sahara
0.5 tsp Provencal herb mixtures
salt, pepper - to taste

Balloons:
2 tbsp. boiled rice
1 tbsp. sesame
1 tbsp. lemon juice
2–3 tbsp. soy sauce
a bunch of baby spinach (can be replaced with lettuce leaves)
several green onions
sweet paprika - to taste

How to cook:

Spring rolls

Spring rolls

Newfangled “spring rolls” are rolls made from the thinnest rice paper, filled with juicy fresh vegetables, rice noodles and lettuce. The sweet and spicy nut sauce will be a bright addition. A charge of vitamins and a riot of colors on your table!

Necessary:

Peanut sauce:
100 g shelled roasted peanuts
1/4 tbsp. very hot water
1 tbsp. honey
1 tsp soy sauce
1 tsp vinegar (apple, rice)
1 tsp lemon juice
pinch of chili powder
1/4 tsp. salt

Spring rolls:
12 sheets of rice paper (alternative: 12 Chinese cabbage leaves or 3 thin pita breads, each divided into 4 parts)
3 small carrots
3 cucumbers
1 ripe avocado
bunch of lettuce
1 tbsp. cooked rice noodles

How to cook:

Three-layer vegetable pie

Three-layer vegetable pie

A unique three-layer cake with the rich taste of eggplants fried in olive oil, tomatoes in their own juice, walnuts and garlic. The bulgur filling gives the dish a refined oriental flavor. No need to waste time on the dough, everything is extremely simple! A great option for dinner on a weekend.

Necessary:

Eggplant stew:
1 large eggplant
1 medium onion
2–3 cloves of garlic
1 can of chopped tomatoes in their own juice (500g)
0.5 tbsp. water
handful of walnuts
bunch of fresh cilantro (optional)
salt, pepper - to taste
olive oil - for frying

Dough:
1 loaf of white bread
4 tbsp. water
3 tbsp. olive oil
0.5 tsp dry thyme
salt - to taste

1 tbsp. prepared bulgur (can be replaced with long grain rice)

olive oil – for greasing the mold

How to cook: