Looking for some meatless recipes for the lent season? Capri Cafarro has you covered. Here are some "takeout fakeout" recipes for those who don't feel like attending a fish fry.

Tropical Tofu Teriyaki Lo Mein

 

Ingredients

 

  • 1 pack lo mein noodles

  • 1 pack extra firm tofu

  • 1 cup broccoli florets

  • 1 cup red bell peppers, sliced

  • ½ cup onions, sliced

  • ½ cup bean sprouts

  • ½ cup pineapple chunks, drained

For Teriyaki Sauce

 

  • 1/3 cup low sodium soy sauce

  • 1/3 cup mirin

  • 1/3 cup rice wine vinegar

  • ¼ cup brown sugar

  • ¼ cup pineapple juice from pineapple chunks

  • 1 tbsp ginger paste

  • 2 tsp corn starch or flour

  • 3 tbsp water

 

Directions

 

  • Assemble first 6 ingredients in teriyaki sauce and combine in a saucepan on high heat. Bring to a boil

  • Mix corn starch with water and add to sauce mix on the stove until dissolved into sauce mixture

  • Remove from heat and cool

  • Remove tofu from packaging

  • Cut tofu in to cubes and put in container with lid

  • Pour teriyaki sauce over and place in refrigerator to marinade for at least 2 hours

  • Prepare lo mein noodles by package directions; drain and set aside

  • Cut vegetables and place in skillet coated with cooking spray or olive oil over medium heat; cook until tender but still crisp

  • Remove tofu from refrigerator and add tofu with sauce to vegetables in skillet for 5 minutes or until fully warmed, trying to take care to keep tofu chunks from crumbling

  • Remove from heat and add to prepared noodles

 

Plant Based Sausage & Peppers Ziti Bake

 

Ingredients

  • 12 oz/one box dry ziti pasta

  • 4 plant base Italian hot sausages, cut in to slices

  • 1 cup bell pepper, sliced

  • 2 cups tomato sauce

  • 1 cup ricotta cheese

  • ½ cup shredded mozzarella

  • 2 tbsp olive oil

  • 1 tsp minced garlic

  • Salt and pepper to taste

  • Red pepper flakes, optional

 

Directions

  • Preheat oven to 425 degrees

  • Prepare ziti according to package directions

  • Sautee sausage, peppers, onions and garlic with olive oil in skillet over medium heat until sausage is cooked through and vegetables are tender but still crisp

  • Lower heat and add ½ cup of tomato sauce to sausage and veg mix. Combine well and remove from heat.

  • Drain ziti and set aside

  • Spoon tomato sauce into bottom of baking dish, enough to cover the bottom of the dish

  • Add a layer of cooked ziti and cover with more sauce

  • Add layer of ricotta cheese

  • Add another layer of ziti and another layer of sauce

  • Top with shredded mozzarella cheese

  • Place in preheated oven and bake for 15-20 mins until cheese is melted and browned but taking care not to burn or overcook