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Seven meatless recipes for Good Friday

22 mayo, 2021

We are fully involved in Holy Week and the pages of this blog make it very clear. It is customary that we bring you proposals for recipes with cod, French toast recipes and many others. And it is that the gastronomy of Lent is very varied, despite the fact that our options are reduced by the religious tradition of abstaining from eating meat.

Beliefs aside, many are those who respect the custom of not eating meat during the waking period and, especially, on Good Friday. Although cod becomes the main ingredient of the day, this fish may not be to everyone’s taste, so let’s propose seven meatless recipes for Good Friday.

Traditional milk torrijas and no bullshit

Seven meatless recipes for Good Friday

Rustic Pumpkin Parmesan Pie

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The ease of finding seasonal products at any time and at our whim allows us to enjoy this rustic pumpkin pie out of fall. A blessing, because it is so surprisingly rich that you will want to make it over and over again. Accompanied by a salad of green leaves, it makes a very complete meal.

  • Ingredients for four servings: 15 g of extra virgin olive oil (1 tablespoon), 200 g of onion, 700 g of pumpkin puree, 200 g of thick bechamel sauce, 100 g of Parmesan cheese (or Grana padano), 30 g of breadcrumbs, 2 egg yolks, salt and ground black pepper.
  • Elaboration: We cover the base of a mold release mold 18 cm in diameter with parchment paper and grease the walls with butter. Sprinkle with breadcrumbs and remove the excess by turning the mold over and tapping it gently. Peel and chop the onion in brunoise. Heat the oil in a saucepan and sauté it, stirring from time to time over a low heat, for ten minutes or until it acquires a transparent tone. Add the pumpkin puree and the béchamel sauce and stir. Transfer another container and mix well with the Parmesan cheese, the breadcrumbs and the egg yolks. Season to taste. Pour the preparation into the baking tin and sprinkle with breadcrumbs. Cook in a pre-heated oven at 160ºC for approximately one hour. We raise the temperature to 180 ºC and bake for 15 more minutes. We turn off the oven and let the cake warm inside for about 30 minutes, so that it takes shape. After this time, we take it out and let it cool a little more before unmolding.

Link | Rustic pumpkin pie and Parmesan cheese. Prescription

Cuttlefish meatballs

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Is cuttlefish meatball recipe It is one of the most traditional in Huelva, where they are prepared with a variety of cuttlefish called choco. They are a tasty, tender and juicy snack that well deserves to be incorporated into our culinary repertoire. They are excellent as a single dish and very versatile, as they allow many side dishes as well as being eaten at lunch, dinner or even an aperitif.

  • Ingredients for six servings: 2 cuttlefish (approximately 600 g once clean), 1 large onion, 100 g of stale bread, 1 egg, 3 sprigs of parsley, saffron, 1 clove of garlic and homemade fish stock.
  • Elaboration: We clean the cuttlefish well, inside and out, removing the bone, the guts and the beak. Cut the pod, fins and tentacles into pieces, removing the hard parts. With a food processor we chop the cuttlefish with the stale bread, the parsley, the garlic and the egg, with a point of salt and two turns of the pepper mill. Process lightly to obtain a dough with which we will make the meatballs (there should not be a porridge, but the pieces of cuttlefish should be recognized). We form the meatballs, pass them through flour and fry them in oil without browning them excessively so that they do not dry out. We drain them well and reserve them while we make the sauce, for which we need a stock or fish stock. Chop a very fine onion, so that when poached it is almost like a cream. We fry it over a very low heat in the same oil in which we have browned the meatballs, in which we will have left the flour residue from the frying, which will help to give body to the sauce. Add the fish stock in which we will have diluted the saffron and let it cook for a few minutes to reduce and thicken a little. Add the meatballs to the saucepan and boil for about ten minutes, stirring from time to time so that the meatballs do not stick to the bottom.

Link | Cuttlefish meatballs recipe

Aubergine millefeuille stuffed with vegetables

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Eggplants are one of the foods that give the most game in the kitchen and proof of this are these original aubergine millefeuille stuffed with vegetables. A dish to enjoy hot, not necessarily fresh, as it reheats to perfection in the microwave. The filling can be varied to taste or adapted to the vegetables we have on hand, so what are you waiting for?

  • Ingredients for four servings: 2 medium aubergines, 4 tablespoons of onion, a small green pepper, 120g of mozzarella cheese, two tablespoons of olive oil, a teaspoon of dried thyme (or other aromatic herb to your liking), salt and ground black pepper.
  • Elaboration: We clean the aubergines and cut them into similarly sized slices. Heat a tablespoon of the olive oil in a frying pan and grill the eggplant slices for three minutes on each side. Remove from the pan and reserve. Finely chop the onion and pepper. We add them to the same pan in which we roast the aubergines, adding a little more olive oil. We leave in the fire at medium intensity for approximately five. We remove from the fire. We grease a baking dish with olive oil and place a few slices of aubergine on the base, on which we spread a tablespoon of the onion and pepper mixture. Place another slice of aubergine on top, another tablespoon of the onion mixture, and so on until finished. We slice the mozzarella cheese and place a slice on each aubergine millefeuille. Bake at 180ºC for 20-25 minutes or until the cheese has melted and is gratin.

Link | Aubergine millefeuille. Prescription

Roasted leeks with mustard and egg vinaigrette

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Leek is a vegetable that is widely used as an ingredient in multiple preparations. However, it is rare to find it as the main element of a dish. For this reason, we wanted to make room for it in this compilation, since this vegetable is a delicacy and it is worth exploring its possibilities. How about we start with these roasted leeks with mustard and egg vinaigrette?

  • Ingredients for two servings: 4 leeks, 2 eggs, 1 teaspoon mustard, 3 tablespoons extra virgin olive oil, 1/2 teaspoon sherry vinegar, 1/2 teaspoon Worcestershire sauce, 1 tablespoon grated cheese or flaked brewer’s yeast, a little lemon juice, sweet paprika, black pepper and salt.
  • Elaboration: We cut the ends of the leeks and remove the outer leaf of each one. Cut into two or three cylinders, removing the excess green part. We wash well and dry. Bring a casserole with water and a pinch of salt to a boil. Cook the leeks for 10-15 minutes, until they are tender. Meanwhile, we cook the eggs and pre-heat the oven to 190ºC. Remove the leeks with a pair of tongs and let them drain on kitchen paper. We remove the eggs from cooking when they take about 9-10 minutes and let cool. We arrange the leeks on a tray. We paint with extra virgin olive oil, give a hit of pepper and grill on the top with the grill for about 10-15 minutes, until they are well browned, a little toasted. Peel the eggs and chop them with a fork with the rest of the ingredients. Mix well and serve with the leeks fresh from the oven.

Link | Roasted leeks with mustard and egg vinaigrette. Prescription

Broccoli and mushroom gratin

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Ideal recipe as a single dish for Good Friday or any other day when we do not want to eat meat, this broccoli and mushroom gratin it’s pure lust. A combination of mild flavors, that makes eating a vegetable as healthy as broccoli a pleasure. Its preparation is very simple and the result is obvious, right? All goodness.

  • Ingredients for four servings: 330 g of mushrooms, 600 g of broccoli, 2 M eggs, 200 ml of liquid cooking cream, 1 clove of garlic, a sprig of parsley, a few sprigs of fresh thyme, 1 pinch of nutmeg, 2 tablespoons of oil, salt and pepper.
  • Elaboration: We pre-heat the oven to 200ºC. We wash the broccoli and steam it for five or six minutes. We remove and separate the flowers from the stems, we reserve. Peel the garlic clove and chop the parsley often. We clean the mushrooms and slice them, heat the oil in a pan and sauté the mushrooms with garlic and parsley for five minutes. In a bowl we crack the eggs, beat them, add the liquid cream, sprinkle the nutmeg, the fresh thyme and season. We put the broccoli flowers and mushrooms in a baking tray lightly greased with oil, pour the liquid on top and bake for 20 minutes. Garnish with fresh thyme.

Link | Broccoli and mushroom gratin. Prescription


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The cuinat is an Ibizan stew made from vegetables and legumes. It is customary to prepare and serve it on Good Friday at lunchtime. The production time is long, so those who follow the tradition usually prepare large quantities to be able to taste it in several batches, since in a recipe that is preserved and reheated without problem.

  • Ingredients for twelve servings: 3 bunches of clean and chopped chard, 1/2 kilo of almortas, 1/2 kilo of peeled broad bean, 1 and ½ kilos of colleja leaves, olive oil, salt, sweet paprika, 2 heads of garlic, 3 ñoras, 2 bunches of garlic, 1 bunch of mint and water.
  • Elaboration: We started by soaking the day before and in two different bowls, the almortas and the peeled broad beans. Half an hour before starting, approximately, we soak the ñoras. In a large casserole, we put water on the fire and when it boils, we add the colleja leaves, the chard and the almortas. We let them boil slightly and, afterwards, we rinse them with cold water and drain them well, squeezing them with our hands to help them release as much water as possible. We put …