This week marks the beginning of Lent, when many of us choose to abstain from meat or dairy products — making this the perfect time to try new vegan dishes, writes Martha Rose Shulman in this week’s Recipes for Health.

Hearty vegan dishes are perfect for the season. This year’s Lenten recipes are Mediterranean, but with Middle Eastern and North African flavors.

All of this week’s vegan recipes can be made ahead of serving, and they’re suitable for the slow-cooker. Some of these dishes are traditionally served at room temperature, though I usually serve them warm. And while they may be appropriate for a time of self-sacrifice, “abstinence” is certainly not the word that comes to mind when they arrive at the table.

Here are five new springtime meals free of meat and dairy products.

Baked Beans With Mint, Peppers and Tomatoes: The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.

Carrots and Lentils in Olive Oil: This Turkish combination of lentils, onions and carrots can be served hot or at room temperature, as an entree or side dish.

Fava Bean Stew With Bulgur: If fava beans aren’t available in local markets, use frozen skinned favas instead.

Cabbage With Tomatoes, Bulgur and Chickpeas: Use red or green cabbage in this comforting vegan dish.

Wheat Berries With Winter Squash and Chickpeas: Cooked squash adds sweetness to this mildly spicy broth.