Elizabeth Varga is the founder of At Elizabeth's Table, a blog that explores the relationship between plant-based food and the Catholic faith. While she studied economics at Indiana University, she had a passion for healthy living and decided to follow her dream to become a full-time blogger and food photographer. Find her blog at AtElizabethsTable.com.

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Eco-friendly Lent recipe: plant-based lo mein

This lo mein is a Chinese tossed noodle dish made vegan and gluten-free. A simple mixture of spaghetti noodles, tofu and vegetables, the dish is flavorful and packed with veggies.

Eco-friendly Lent recipe: teriyaki mushroom tempeh salad

This salad has a spinach base and a mushroom-tempeh teriyaki topping. It's not your typical boring salad — it has tons of flavor, protein, veggies and fiber.

Eco-friendly Lent recipe: crispy chickpea stuffed sweet potatoes

Crisp up some chickpeas in your air fryer or oven, then stuff them into baked sweet potatoes and add your favorite toppings. These stuffed sweet potatoes are fun to make and easy to customize for different preferences.

Eco-friendly Lent recipe: vegan broccoli cheddar soup

You won’t miss the dairy in this plant-based broccoli cheddar soup — it's still creamy and delicious. Plus, it's made with whole food ingredients and ready in 30 minutes.