Veganuary Recipes

All the vegan recipes you could dream of… and more!

Plant Based Cabbage Rolls

Ingredients

  • 1 Leek chopped
  • 750g Carrots chopped
  • 4 Garlic Cloves minced
  • 25g Almonds chopped
  • A few sprigs worth of Dill
  • 50g Vegan Feta Cheese cubed
  • 2 tablespoons Coconut Oil
  • 1 teaspoon Cumin Seeds
  • 8 Large Cabbage Leaves

Instructions

  • Preheat the oven to 180C and toast the chopped the almonds until golden.

  • Heat the oil in a pan, saute the leek and carrots then add the garlic, cumin seeds and a splash of water. Season with salt and pepper, cover and cook until the vegetables soften. Stir occasionally adding more water if necessary.

  • Prepare a pan of boiling salted water, blanch the cabbage leaves for two minutes, drain and leave to dry.

  • Add the almonds, dill and feta to the vegetable mixture and stir until combined, spoon the mixture in the middle of the cabbage leaves, roll up and place seam-side down in a baking tray.

  • Drizzle oil on top of the cabbage rolls, cover and place in the oven for 15 minutes and serve.

Plant-Based Pate

Ingredients

Instructions

  • Heat the oil and butter in a pan, add the onions and garlic and cook for around 5 to 6 minutes, don't forget to stir occasionally. Add the mushrooms, cook until soft then remove from the heat.

  • Tip the lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage, sugar and cayenne into a blender and blend. Add the mushroom mixture and blend until completely smooth. Add salt and pepper to taste, spoon the pate into a bowl and place in the fridge for a couple of hours until firm.

  • Serve on bread, toast or crackers.

Rice Salad With Baked Bell Peppers

Ingredients

Salad

Dressing

  • 3 tablespoons Lemon Juice
  • 2 tablespoons Agave Syrup
  • 60ml Extra Virgin Olive Oil
  • 1 tablespoon White Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • Pepper to taste

Instructions

  • Preheat the oven to 230C, slice the peppers in half and remove the stems and seeds.

  • Place the peppers on to a baking tray lined with baking paper and put in the oven for 15 to 20 minutes. Once cooled, slice the peppers in to strips.

  • Cook the rice and roast the peppers while preparing the salad dressing. Combine the oil, lemon juice, syrup, mustard, garlic, salt and pepper in a bowl.

  • Clean the rocket, add to a bowl, toss in the rice and roasted bell peppers. Drizzle with salad dressing.

Baked Parsnip Fries

Ingredients

Instructions

  • Preheat the oven to 200c, peel and slice the parsnips and cut in to the shape of a french fry.

  • Tip in to a large mixing bowl with the oil, oregano, paprika and onion powder. Stir the parsnips until evenly coated.

  • Place on to a baking tray and spread the parsnips out evenly. Bake for 10 minutes.

  • Carefully remove from the oven, stir and bake for 15 minutes or until cooked.

  • Season with salt and pepper and serve.

Simple Guacamole Recipe

Ingredients

  • 2 Red Onions chopped
  • 1 Lime juice
  • 1 Green Chilli Pepper minced
  • A handful of Coriander chopped
  • 2 Avocados
  • 1 Tomato
  • Salt to taste
  • Pepper to taste

Instructions

  • Using a knife, chop the tomato and crush to a pulp. Place in a bowl a long with the avocados, chopped onion, the juice of one lime, chopped chilli pepper and coriander. Roughly mash using the back of a fork depending on the desired texture. Add salt and pepper, mix, taste and add more salt and pepper if needed.

Gorgeously Green Soup

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Onions peeled and chopped
  • 1 teaspoon Salt
  • Water
  • 55g Brown Rice
  • 1 bunch of Kale trimmed and chopped
  • 350g Spinach trimmed and chopped
  • 950ml Vegetable Broth
  • 1/4 teaspoon Cayenne Pepper
  • 1 tablespoon Lemon Juice
  • Seeds to garnish

Instructions

  • Heat two tablespoons of oil in a pan over a medium-high heat, add the onions and 1/4 teaspoon of salt and saute for 5 minutes or until the onions soften. Reduce the heat, add two tablespoons of water, cover and cook until the onions turn a caramel colour. (Stir frequently).

  • While the onions cook, cook the rice as per pack instructions, stir in the kale, cover and cook for a further 10 minutes. Add the onion mixture to the rice a long with the spinach, vegetable broth and cayenne pepper. Simmer, cover and cook until the spinach is tender (around 5 minutes).

  • Puree the soup, stir in the lemon juice and add salt and extra cayenne pepper for taste if desired. Serve in bowls, garnish with seeds and a drizzle of oil or coconut milk.

Vegan Croissant

Ingredients

  • 260ml Water
  • 14g Fast-Action Yeast
  • 40g Sugar
  • 500g Plain Flour
  • 10g Salt
  • 360g Vegan Butter
  • A splash of Plant-Based Milk

Instructions

  • In a large mixing bowl, combine the water, yeast and sugar then add the flour, salt and 100g of butter and knead until a dough forms. Cover the dough in clingfilm and pop in the refrigerator over night.

  • Place the remaining butter (260g) into a sandwich bag or between two pieces of baking paper and roll out using a rolling pin. Once you have a square of butter, wrap in clingfilm and place in the refrigerator until the dough is ready.

  • Remove the dough from the refrigerator, lightly dust a clean work surface with flour, roll out the dough into a rectangular shape and place the refrigerated butter in the middle. Fold the ends of the dough to meet in the middle, push the edges of the dough together to seal the butter inside and starting from the middle of the dough, roll out the pastry into a long rectangle.

  • Take one end of the dough, fold two thirds of the way down, take the other end and fold it on top. You should be left with a square shape. Wrap in clingfilm, place in the refrigerator for an hour then place the dough so the folded end is on your left.

  • Roll out the dough into a long rectangle shape, and repeat the folding process, wrap in clingfilm, place in the refrigerator for half an hour and repeat this process one more time leaving the dough in the fridge for an hour this time.

  • Roll the dough out one last time, cut out triangle shapes (4 inch wide and 8 inch high), roll the triangle from the base to the end, turn the corners and repeat for the remaining dough.

  • Place the croissants on to a baking tray lined with baking paper, leave to rise for an hour then pre heat the oven to 180C, brush the croissants with milk and bake for 20 minutes or until golden brown and cooked through.

Matcha Chocolate Chip Cookies

Ingredients

  • 128g Flour
  • 5 tablespoons Maple Syrup
  • 3 tablespoons Coconut Oil melted
  • 1/8 teaspoon Sea Salt
  • 2 teaspoons Matcha Powder
  • 1/4 teaspoon Peppermint Extract
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Apple Cider Vinegar
  • 130g Dark chocolate chips or cacao nibs

Instructions

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • In a mixing bowl, combine the flour, oil, syrup, salt, peppermint, matcha, vinegar and baking soda.

  • When a smooth consistency forms, fold in the chocolate chips.

  • Scoop the dough on to the lined baking tray in to 12 equal mounds, leaving space between each dough ball. Using your finger, press on the cookie dough to flatten and shape them.

  • Place in the oven and bake for 10 to 15 minutes or until golden around the edges.

  • Leave to cool.

Vegan Vanilla Cheesecake

Ingredients

Base

Filling

Topping

  • Fresh Strawberries
  • Fresh Blueberries

Instructions

Base

  • Preheat the oven to 175C and line a baking tray with baking paper. Tip the coconut sugar, sea salt, almonds and oats in to a blender and blend until a fine consistency forms.

  • Pour in the melted coconut oil (you may need to add more than 4 tablespoons if the mixture is too dry). Line the prepared baking tray with the base mixture, flatten the base and place in the oven for 15 minutes, increase the heat to 190C and bake for a further 5 to 10 minutes or until golden brown.

Filling

  • Tip the cashews in to a clean blender a long with the vegan cream cheese, arrowroot, vanilla, maple syrup, coconut oil, coconut cream, 2 tablespoons of lemon juice and 2 tablespoons of lemon zest. Blend until creamy and smooth.

  • Pour the filling on top of the baked crust and bake at 160C for 50 minutes.

  • Remove from the oven, leave to cool for 10 minutes then place in a refrigerator.

  • Once cool, cover the cheesecake and leave overnight. When ready to serve add fresh fruit on top.

Spinach Pancakes With Chia Jam

Ingredients

Pancakes

Chia Jam

  • 280g Frozen Raspberries
  • 280g Frozen Blueberries
  • 33g Chia Seeds
  • 2 tablespoon Orange Juice
  • 2 tablespoon Agave Nectar

Toppings

  • 1 Passionfruit
  • A handful of Fresh Blueberries
  • 1 teaspoon Bee Pollen (optional)

Instructions

Jam

  • Add the frozen fruit, chia seeds and orange juice to a mixing bowl, cover and leave overnight in the fridge.

  • Once the fruit is soft, mash the mixture together, taste and if needed add agave nectar for more sweetness.

  • Place in the fridge for half an hour to set.

Pancakes

  • Measure the water in a jug, tip in the linseeds, stir and set aside until a gel consistency forms.

  • Tip the spinach, spinach powder and linseed gel into the blender until blended. Add the flour and baking powder and blend.

  • Heat a nonstick pan over a low heat, add some of the mixture to the pan and heat until ready to flip. Cook the other side of the pancake and repeat with the rest of the mixture.

To Serve

  • Spoon the chia jam on top of the pancakes, pop a couple of blueberries on top, add a passion fruit on the side and sprinkle with bee pollen if desired.

Tangerine Salad

Ingredients

Instructions

  • Carefully cut the avocado in half, remove the seed and skin then cut the avocado in to slices.

  • Wash and drain your chosen leafy greens, tip in to a bowl a long with slices of avocado, cucumber and tangerine segments.

  • Scatter with almonds, pumpkin seeds, pomegranate seeds and cress. Drizzle your favourite salad dressing on top or add salt and pepper.

Healthy Energy Balls

Ingredients

Instructions

  • Tip the cashews in to a food processor and pulse until a crumbly consistency forms. Add the dates, cacao powder, desiccated coconut, coconut oil and salt and pulse until blended together. Roll the mixture in to bite size balls. Place in the refrigerator for an hour.

Passionfruit Smoothie Cup

Ingredients

Bottom Layer

Middle Layer

Chia Layer

Toppings

Instructions

Chia Layer

  • Add the milk, chia seeds and vanilla to a bowl, whisk, cover and place in the fridge over night until thick and creamy.

Bottom Layer

  • Place the banana, the inside of the passion fruit, banana powder and the raspberries into a blender with two ice cubes, blend until smooth and pour into a cup.

Middle Layer

  • Spoon some homemade granola on top of the smoothie and place banana slices around the side. Spoon the chia layer on top of the granola.

  • Garnish with slices of banana, a sprinkle of goji berries and top with a passion fruit cut in half.

Seasoned Asparagus

Ingredients

Asparagus

Vegan Parmesan

Instructions

Vegan Parmesan

  • Add all the Parmesan ingredients into a food processor and pulse until a fine meal forms.

Asparagus

  • Heat the oil in a pan over a medium/high heat, cook the trimmed asparagus while turning regularly until slightly tender. Add the breadcrumbs, 3 tablespoons of the vegan Parmesan cheese, and the garlic powder.

  • Turn the asparagus to coat evenly, reduce the heat and cook until completely tender (around 8 minutes). Season with salt to taste.

Seaweed & Sesame Snack

Ingredients

Instructions

  • Preheat the oven to 140C or 120C for fan assisted ovens and line a baking tray with baking paper.

  • Place six pieces of nori (shiny side up) on to the baking tray, brush with water, sprinkle with sesame seeds and place another piece of nori on top and cut into strips.

  • In a bowl, combine the garlic, oil and cayenne, brush the top of the nori with the cayenne mixture and sprinkle with more sesame seeds.

  • Place in the oven and bake for 15 to 20 minutes or until they turn a deep green colour. Remove from the oven, sprinkle with salt and leave to cool until crunchy.

Sweet & Fluffy Banana Oat Omelette

Ingredients

Instructions

  • Tip the oats into a blender, blend until finely ground, add one banana, apple sauce, salt and vanilla extract and blend until fluffy.

  • Heat the coconut oil in a frying pan over a low/medium heat, pour in the batter and cook until the edges are golden brown, flip the sweet omelette over and cook on the other side until golden brown.

  • Tip the blueberries into a small bowl, roughly mash with a fork and mix in the yogurt. Place the omelette on to a plate, scoop the yogurt on top and finish with slices of banana.

Winter Citrus Salad

Ingredients

  • 6 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Lemon Juice
  • 1 tablespoon Agave Nectar
  • 1 teaspoon Salt
  • 200g Kale
  • 2 Grapefruits sliced and peeled
  • 2 Oranges sliced and peeled
  • 2 Blood Oranges sliced and peeled
  • A handful Pecans chopped
  • Pomegranate
  • Vegan Feta Cheese

Instructions

  • Whisk the oil, lemon juice, agave nectar and salt together in a bowl, add the kale and toss to coat. Massage the kale with your hands until the leaves are coated and shiny.

  • Place the kale in a serving bowl, top with segments of fruit, sprinkle chopped pecans, pomegranate and crumble plant-based feta cheese on top.

Nutritional Salad Recipe

Ingredients

Instructions

  • Wash the mixed greens, dry and place in a bowl, slice an avocado in half, carefully remove the pit and cut into slices. Add the avocado, apricot and cherries to the bed of salad, sprinkle with sesame seeds and sunflower seeds. Drizzle lemon juice and olive oil on top to serve.

Peanut Butter Protein Bars

Ingredients

Instructions

  • Preheat the oven to 170C and line a baking tray with baking paper. Place the oats, almonds and sunflower seeds on the baking tray, bake for 15 minutes or until golden brown stirring occasionally. 5 minutes before the tray needs removing from the oven, add the desiccated coconut. When ready, carefully remove from the oven and leave to cool.

  • In a small saucepan, mix the peanut butter, coconut oil and agave syrup together and warm over a medium heat until melted. Remove from the heat and set aside.

  • Add the dates, cacao nibs, oats, nuts, seeds and fruit to a mixing bowl, pour the peanut butter mixture on top, stir thoroughly and mash the dates to help the mixture stick together.

  • Spoon the mixture on to the prepared baking tray, spread evenly, place baking paper on top and use a rolling pin or glass to pack the mixture together.

  • Place in the freezer for half an hour, cut into rectangles and store in the fridge.

Vegan Cashew Cream Cheese

Ingredients

Instructions

  • Place the cashews into a large bowl, cover with water, cover the bowl with clingfilm and leave the nuts to soak overnight.

  • Drain and rinse the cashews, tip into a food processor with the nutritional yeast, the juice of one lemon, half a teaspoon of salt and 1 tablespoon of water.

  • Blend the ingredients until smooth, scoop the cheese into a bowl, stir in chives, cover with clingfilm and place in the refrigerator for an hour or until firm.

  • To serve, sprinkle with crushed chillies.

Pita Bread Pizza With Spicy Hummus & Roasted Chickpeas

Ingredients

Naan

  • 1 teaspoon Dry Active Yeast
  • 188g Warm Water
  • 1 teaspoon Sugar
  • 250g Flour
  • 1 teaspoon Salt
  • 3/4 teaspoon Baking Powder
  • 3 tablespoons Coconut Cream
  • 2 tablespoons Olive Oil

Hummus

Roasted Chickpeas

Instructions

Pita

  • Tip the yeast and sugar into a bowl, pour the warm water on top and leave to sit until frothy. Then add the flour, salt, baking powder, coconut cream and olive oil and stir until a dough forms.

  • Lightly dust a clean work surface with flour, knead the dough for 5 minutes or until smooth and soft, you may need to add more flour if too sticky.

  • Place in a bowl, cover with a clean tea towel and leave to rise until the dough has doubled in size.

  • Divide the dough into 8 pieces, heat a pan over a medium heat, roll a piece of the dough into an oval shape and place the dough on the heated pan. Cook until bubbles form and golden brown then flip and cook for a couple of minutes until golden brown.

Hummus

  • Place the chickpeas and tahini into a food processor, blend until smooth, add the olive oil, the juice of one lemon, garlic, peppers, chipotle pepper, cayenne pepper and salt. Blend for a minute or two or until combined and smooth. Add extra salt or cayenne pepper to taste.

Roasted Chickpeas

  • Preheat the oven to 180 or 160C for fan assisted ovens. In a bowl, combine the chickpeas, oil, cumin, smoked paprika and coriander. Place the coated chickpeas on to a baking tray and roast for 15 minutes. Carefully remove from the oven, move the chickpeas around and return to the oven for 20 minutes.

Pizza

  • Spread the hummus on to the pita bread, top with roasted chickpeas and sprinkle mixed greens on top to serve.

Roasted Chickpeas

Ingredients

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens.

  • In a bowl, combine the chickpeas, oil, cumin, smoked paprika and coriander.

  • Place the coated chickpeas on to a baking tray and cook for 15 minutes. Carefully remove from the oven, move the chickpeas around and return to the oven for 20 minutes.

Vegan Tuna Sandwich

Ingredients

Instructions

  • Place all ingredients in to a food processor and pulse. Depending of preference, you can leave the sandwich filling chunky or light.

  • Spoon in to a sandwich and spread.

Sweet Strawberry Smoothie Bowl

Ingredients

  • 1 Frozen Banana
  • 200g Frozen Strawberries
  • A handful of Frozen Raspberries
  • 120ml Coconut Milk
  • 1 teaspoon Chia Seeds
  • A sprinkle of Desiccated Coconut
  • Dragon Fruit

Instructions

  • Add the frozen banana, frozen strawberries and the coconut milk to a blender, puree until smooth and transfer to a bowl. Top with chia seeds, desiccated coconut, dragon fruit and fruit.

Pearl Barley Lentil Soup

Ingredients

Instructions

  • Heat some oil in a pan, add the onions and garlic and saute for 5 minutes. Tip the carrots and celery into the pan, saute for 3 minutes, pour in most of the vegetable broth with the mushrooms, lentils, barley, tomato puree, thyme, curry and bay leaf.

  • Bring the mixture to a boil, reduce the heat to a simmer and cook for an hour or until tender. (Don't forget to stir occasionally!)

  • Mix in the rest of the broth, parsley, lemon juice, salt and pepper and stir. Remove the bay leaf before serving.

Plant Based Pot Pie

Ingredients

Instructions

  • Place the shiitake mushrooms into a bowl with 200ml of hot water and leave to soak for 30 minutes then drain but keep the water to one side.

  • Tip both mushrooms into a bowl, add salt and pepper to taste, flour and toss. Heat one tablespoon of oil in a saucepan, tip in the mushrooms, saute until they begin to soften, remove from the heat and place in a bowl.

  • Add a tablespoon of oil to the pan, cook the garlic, onions, carrots and celery with a pinch of salt. Once the onions and carrots start to soften, add the mushrooms a long with the peas, rosemary, thyme, sage, parsley and the mushroom stock.

  • Stir, bring to a boil, cover and cook for 20 minutes or until the carrots are tender. Add the cashew paste, stir, add salt and pepper to taste and remove from the heat once thickened.

  • Preheat the oven to 220C, roll the puff pastry out on to a clean work surface that's been lightly dusted with flour, cut the pastry in to circles big enough to cover your pie dishes and spoon the mushroom mixture into the ramekins. Cover with the pastry circles, brush with a mixture of 1 teaspoon of olive oil and 1 teaspoon of almond milk and cut a small slit or hole in the top of the pastry.

  • Place the pie ramekins on to a baking tray, place in the oven for 15 minutes, reduce the heat to 180C and continue baking for 10 minutes or until golden brown. Remove from the oven and leave to stand for 15 minutes before serving.

Organic Sushi Wrap

Ingredients

Instructions

  • Make the rice according to the instructions on the packaging, rinse, drain and stir in the rice vinegar, sugar, salt and mirin.

  • Place the seaweed sheets together by wetting one side to form one long sheet. Spread rice inside, spread the chili sauce or sriracha on top of the rice, layer the cucumber, avocado and spinach and sprinkle with sesame seeds. Gently roll the sushi wrap together and seal.

Energy Granola Bites

Ingredients

Instructions

  • Tip the oats, cranberries, pumpkin seeds, cinnamon, nutmeg, ginger and salt into a bowl.

  • In a separate bowl, mix the peanut butter, agave nectar and pumpkin puree together, place in the microwave for 20 seconds to soften and mix again.

  • Pour the peanut butter mixture into the oats and stir until combined then fold in the cacao nibs.

  • Scoop the mixture into small bowls, place on a baking tray lined with baking paper and place in the fridge until the energy balls begin to harden.

Keep It Green Sandwich

Ingredients

Instructions

  • Spread the hummus evenly on to the sliced bread. Top one slice with lettuce, cucumber slices and avocado slices. Drizzle with lemon juice and season with salt and pepper.

  • Place a slice of bread on top and cut the sandwich in half.

Smoked Cashew Cheese

Ingredients

Instructions

  • Pour 175ml of water into a blender followed by the cashews, yeast, paprika, syrup, garlic, the juice of one lemon, chives, turmeric, cayenne and a pinch of salt and blend until smooth.

  • Heat 175ml of water in a pan with the Agar Agar Powder, simmer and stir until no lumps remain. Remove from the heat and stir in the cashew mixture until thoroughly combined.

  • Pour the mixture into a mould or bowl and place in the fridge to chill for an hour.

Immune Boosting Soup

Ingredients

Soup

Garnish

Instructions

  • Place the spinach, peas, garlic, ginger, cayenne pepper, turmeric, wasabi (optional), vegetable broth, coconut milk, salt, pepper and a squeeze of lemon juice into a blender and blend until smooth.

  • Pour into a pan and heat through but do not boil. Pour into a bowl and garnish with chia seeds, a little coconut milk and peas.

Organic Chickpea Pizza

Ingredients

Tomato Sauce

Instructions

Tomato Sauce

  • Heat the olive oil in a saucepan, add the chopped onion and salt and fry until softened. Add the garlic for a minute then tip in the tomatoes and tomato puree, bay leaves, sugar and oregano.

  • Bring the mixture to a boil, reduce and simmer until the sauce begins to thicken. Taste and season if needed. Carefully tip in to a blender for a smoother sauce. Spoon in the basil and stir.

Pizza

  • Preheat the oven to 250C, combine the cooked chickpeas and barbecue sauce in to a bowl and combine.

  • Spread the tomato sauce on to the pizza base, top with cheese and mushrooms and spoon the chickpeas on top. Sprinkle garlic powder on top, drizzle with olive oil and place in the oven for 15 minutes or until the cheese melts and the base is cooked.

Stuffed Vegan Courgette Boats

Ingredients

Instructions

  • Cut the courgette in half (see picture), scoop out the majority of the insides, chop the scooped out courgette and place in a bowl.

  • Heat the oil in a pan over a medium heat, saute the onions for 5 minutes, add the garlic, bell pepper, the chopped courgette insides, soy sauce, vinegar, puree, hot sauce, milk and the spices, mix and leave to cook for 10 minutes while stirring occasionally.

  • Preheat the oven to 210C, line a baking tray with baking paper, tip the chickpeas into the pan to cook. Season with salt and pepper to taste.

  • Stuff each courgette slice with the mixture, sprinkle vegan cheese on top and bake in the oven for 20 to 25 minutes.

Balsamic Marinated Cherry Tomato Salad

Ingredients

Instructions

  • Cut the tomatoes in half and place in a bowl with the pine nuts and sunflower seeds. In a small bowl, whisk the balsamic vinegar, olive oil, salt and pepper together. Drizzle the mixture over the tomatoes and toss to coat. Spoon on to a plate and serve with fresh basil leaves.

Gluten Free Peanut Butter Swirl Brownies

Ingredients

Instructions

  • Preheat the oven to 160C and line a brownie tin/square baking tin with baking paper.

  • Combine the coconut sugar, maple syrup, melted coconut oil and 65g of peanut butter. Tip in the cacao powder, 25g at a time while stirring. The consistency should become smooth.

  • Mix the linseed and water together in a separate bowl and tip in to the mixing bowl a long with the vanilla and salt. Add 35g of oat flour and chocolate chips and fold until combined. Pour the mixture in to the prepared baking tin.

  • In a bowl, combine 125g of peanut butter with the icing sugar. Spoon the mixture on top of the brownie batter and using a knife create swirls in the mixture. Make sure you do not over-stir.

  • Place in the oven and bake for 35 minutes, leave to cool completely. Once cool, place in the refrigerator for 2 hours then cut.

Roasted Radish Salad

Ingredients

Instructions

  • Preheat the oven to 220C, trim and halve the radishes and add to a large bowl a long with the oil, lemon juice, thyme, salt and pepper. Combine the ingredients.

  • Once the radishes are coated, tip on to a baking tray and place in the oven for 20 to 30 minutes or until they begin to brown.

  • Clean the rocket with water, dry and toss in to a bowl. Once cooked, add the roasted radishes on top, drizzle with extra lemon juice and oil and scatter with sesame seeds.

Easy Vegan Pie

Ingredients

Instructions

  • Bring the water, quinoa, nutritional yeast, salt, onion powder, garlic powder and butter to a boil, reduce to a simmer, cover and leave for 20 minutes until fluffy then remove from the heat.

  • Stir in the spinach, kale and coconut milk and season with salt and pepper.

  • Grease a pie dish with coconut oil, on a clean work surface lightly dusted with flour, roll out the pastry and line the pie dish with the pastry. Cut around the edges, pack into the dish and spoon the quinoa filling inside.

  • Roll out the pastry one last time, lay on top of the pie and trim the edges, using your fingers pinch the pie pastry together. Lightly brush the top of the pie with plant-based milk and place in a 230C, preheated oven until golden brown and crispy and piping hot.

Vegan Roast Vegetable Tart

Ingredients

  • 1 Sheet of Vegan Puff Pastry
  • 1 large Tomato
  • 1 Courgette
  • 1 Aubergine
  • Sesame Seeds
  • 1 Leek
  • 6 Sweet Peppers
  • 1 Parsnip
  • A sprig of Thyme
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • 2 Garlic Cloves

Instructions

  • Preheat the oven to 180C, chop half of the aubergine, two of the peppers, place on a baking tray and roast for 30 minutes, remove from the oven and mash together, season with salt, pepper and fresh garlic and leave to cool.

  • Slice the remaining veg, place the peppers and parsnips on a baking tray and roast for 30 minutes. Meanwhile, roll the pastry out on to a baking tray lined with baking paper, spread the mashed mixture on top, place the leeks and roasted parsnips and peppers on top.

  • Top with slices of aubergine, courgette and tomato, sprinkle the pastry with sesame seeds and sprinkle the tart with salt, paprika and oregano. Bake for 15 to 20 minutes or until the pastry is golden brown.

  • Garnish with thyme and serve.

Vegan Stuffed Mushrooms

Ingredients

Mushrooms

  • 14 Mushrooms
  • 1 tablespoon Olive Oil
  • 3 Shallots
  • 6 Cloves of Garlic
  • 3 tablespoons Pecans chopped
  • 3 tablespoons Sun-dried Tomatoes chopped
  • 3 tablespoons Parsley chopped
  • 1/2 teaspoon Salt
  • Pepper to taste

Dressing

  • Parsley chopped
  • 1 Clove of Garlic
  • 1/2 a Lemon zest
  • 1/2 tablespoon White Wine Vinegar
  • A drizzle of Olive Oil
  • A pinch of Salt and Pepper

Instructions

  • Combine all the ingredients for the dressing together in a small bowl, add more salt, pepper or lemon if needed. Set aside.

  • Preheat the oven to 175C, remove the stems of the mushroom, roughly chop the stems of the mushrooms, brush the top of the mushrooms with olive oil, sprinkle salt and pepper inside and place them on to a baking tray lined with baking paper.

  • Heat a pan over a medium heat, add one tablespoon of oil a long with the diced shallots, fry until tender then add the garlic. Tip in the chopped mushroom stems and fry until browned, stir occasionally then remove from the heat and stir in the remaining mushroom ingredients.

  • Fill each mushroom with the mixture, bake for 15 to 20 minutes or until brown and serve with the dressing drizzled on top.

Quick Quinoa Burgers

Ingredients

Instructions

  • Tip the quinoa, lentils, sea salt, curry powder, cumin and 350ml of water in to a large pot, combine and bring to the boil. Leave to simmer for 15 minutes or until the water is absorbed.

  • Remove from the heat and leave the quinoa mixture to cool for half an hour.

  • Add the ground linseed to a small bowl with two tablespoons of water, stir, add to the quinoa mixture and mix.

  • Split the mixture in to four burger patties, heat a pan on the hop, add one tablespoon of oil and cook the patties for 5 minutes or until brown on each side.

  • Place the burgers inside a burger bun with mixed greens.

Vegan Vegetable Stew

Ingredients

Instructions

  • Preheat the oven to 220C or 200C for fan assisted ovens, place the chopped peppers, courgette, carrot and aubergine on to a baking tray, drizzle with oil and sprinkle a pinch of salt on top. Mix the vegetables, oil and salt together.

  • Place in the oven for half an hour or until the vegetables are cooked all the way through.

  • Heat olive oil in a frying pan, tip in the chopped onion and cook until soft. Sprinkle in the coriander and cumin followed by the tomato puree and cook for 1 minute.

  • In a jug, place half a vegetable stock in the bottom a long with 300ml of boiling water and mix. Carefully add the liquid to the pan a long with crushed chillies (optional).

  • Add the roasted vegetables to the pan, mix and heat. Serve with fresh mint.

Baked Turmeric Tofu

Ingredients

Instructions

  • Preheat the oven to 180C. In a bowl combine the turmeric, chilli, salt, pepper and paprika.

  • Place your drained and sliced tofu in to a mixing bowl, coat with olive oil and sprinkle the combined spices on top. Carefully toss until the tofu is evenly coated.

  • Line a baking tray with baking paper, gently lay the coated tofu on top and place in the oven for 20 minutes. Carefully remove from the oven, flip the tofu slices over and cook for another 20 minutes or until crisp.

Organic Beetroot Hummus

Ingredients

Instructions

  • Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.

  • Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

Grapefruit Smoothie Bowl

Ingredients

Instructions

  • Cut the grapefruit in to segments and remove the rind. Place the fruit in to a blender a long with the berries, chopped banana, avocado and vanilla extract.

  • Blend until completely smooth, tip in to a bowl and top with chia seeds and desiccated coconut.

Vegan Chocolate & Almond Brownie Cookies

Ingredients

Instructions

  • Preheat the oven to 175C, line a baking tray with baking paper and in a mixing bowl combine the salt, flour, baking powder and cacao powder.

  • In a seperate bowl, combine the melted coconut oil and sugars until thoroughly combined. Tip in the vanilla and mix until a smooth consistency forms.

  • Tip half of the flour mixture in to the bowl and combine with half of the milk and repeat this process until the ingredients are mixed together. Tip in the almonds and cacao nibs and stir for the final time.

  • Using an ice cream scoop or spoon, form equal balls of dough and place on to the prepared baking tray. Gently press down on the dough balls and bake for 12 minutes or until the edges are set.

  • Leave the cookies to cool for a moment then transfer to a cooling rack to cool completely.

Organic Roasted Turmeric Cauliflower & Courgette

Ingredients

Instructions

  • Preheat the oven to 190C, cut the florets of the cauliflower in to bite-sized pieces and slice the courgette.

  • Tip the florets and courgette slices in to a bowl and season with the chopped garlic, salt, pepper, turmeric, cumin and garlic powder.

  • Scatter the seasoned veg on to a baking tray and place in the oven for 20 minutes, carefully stir and return to the oven for a further 20 minutes or until browned and tender.

  • Serve with Organic Basmati Rice and slices of cucumber, scatter with chopped parsley and drizzle lemon juice on top.

Homemade Vegan Churros

Ingredients

Instructions

  • Combine the sugar with the cinnamon on a plate lined with baking paper and set to one side.

  • Whisk the water, 1 1/2 tablespoons of sugar, two tablespoons of vegetable oil and salt over a medium heat. Bring to the boil then remove from the heat.

  • Add the flour to the mixture and stir until a ball forms.

  • Carefully heat 4 inches of vegetable oil in a large pan. It should reach 190C with at least 3 inches above the oil to prevent bubbling over.

  • Place the dough in to a pastry piping bag and pipe the dough over the pot of oil. Cut each churro using scissors. The key is to pipe two to three churros into the oil at a time.

  • Once the churros are golden brown, carefully remove using tongs and place on to a paper towel to drain the oil. Roll the churros in the cinnamon and sugar mixture.

Organic Turmeric Mushrooms

Ingredients

Instructions

  • Add a tablespoon of oil to a saucepan, heat and add the onion, cardamom, cinnamon, garlic and chilli. Cook for 15 minutes or until tender.

  • Tip in the mushrooms, turmeric and 125ml of water and cook until the mushrooms are tender. Season with salt and pepper, add the chopped coriander and lime juice, toss and fish out the cinnamon stick and cardamom pods before serving.

Healthy Vegan Korma

Ingredients

  • 1 Onion peeled & chopped
  • 3 Cloves of Garlic peeled
  • 1 Piece of Ginger chopped
  • 1 Jalapeno Pepper stemmed, seeded and choppeed
  • 20g Cashews
  • 1 tablespoon Vegetable Oil
  • 6 teaspoons Korma Curry Blend
  • 2 small Tomatoes diced
  • 118ml Full Fat Coconut Milk
  • 190g Plant based Plain Yogurt
  • 1 1/2 teaspoon Coconut Sugar
  • 3 Potatoes peeled & chopped
  • 800g Chickpeas
  • A bag of Spinach

Instructions

  • Place the onion, garlic, ginger, jalapeno and cashews in a blender with 100ml of water and blend until pureed.

  • Heat the vegetable oil in a large pan, pour the pureed sauce into the pan, stir and add the korma blend and cook until fragrant (this will take around 2 to 3 minutes).

  • Add the tomato, coconut milk, yogurt, sugar, potato and chickpeas, stir and cover and leave to simmer for 10 minutes.

  • Remove the lid, stir and cook for a further 10 minutes until the potatoes are tender. Stir in the spinach until reduced and serve with rice.

Vegan Beetroot Burger

Ingredients

Instructions

  • Saute the onion in a frying pan using olive oil. Add a pinch of salt and pepper and when the onion begins to soften, increase the heat and add the mushrooms.

  • Sprinkle another pinch of salt and pepper on to the mushrooms, cook until they start turning brown. This should take around 3 minutes.

  • Remove from the heat, add the black beans and roughly mash. Make sure you leave some texture.

  • Tip the mixture in to a mixing bowl, add the cooked quinoa, cooked chickpeas, shredded beetroot, beetroot powder, cumin, chilli powder and smoked paprika. Stir until the ingredients are combined.

  • Add the ground walnuts, mix and place in the fridge for half an hour.

  • Preheat the oven to 190C, line a baking tray with baking paper and form the mixture in to eight burger patties.

  • Place the burgers on to the baking paper, brush with olive oil and bake for 20 minutes. Carefully flip the burgers over and cook for a further 20 minutes or until cooked all the way through.

  • Serve inside a burger bun with mixed greens and avocado.

Organic Chickpea Salad Stuffed Avocados

Ingredients

Instructions

  • Drain the cooked chickpeas, tip in to a mixing bowl and roughly mash half. Add the garlic, cayenne pepper, spring onions, kale, lime juice, olive oil and pepper.

  • Slice the avocado in half, remove the pit and scoop out the insides. Cut the avocado in to cubes and add half to the chickpeas. Roughly mash and tip in the remaining avocado cube and stir.

  • Spoon the mixture in to the avocado skins and sprinkle chopped walnuts on top.

Organic Peanut Butter Stuffed Dates

Instructions

  • Remove the pits from the dates, add a teaspoon of peanut butter and sprinkle your favourite toppings on top. Simple!

1 Step Healthy Hummus

Ingredients

Hummus

  • 850g Chickpeas
  • 80ml Chickpea Liquid
  • 75g Tahini
  • 60ml Olive Oil
  • 2 Lemons juice
  • 2 Garlic Cloves
  • 1 teaspoon Cumin
  • 1/2 teaspoon Salt

Garnish

Instructions

  • Tip all the hummus ingredients into a blender, blend until smooth and creamy, add more liquid if necessary and serve in bowl with a drizzle of oil, lightly dust with paprika and top with parsley.

Spinach & Buckwheat Soup

Ingredients

  • 34 Garlic Cloves minced
  • 3 Onions minced
  • 80g Buckwheat
  • 500ml Vegetable Stock
  • 80g Spinach Leaves
  • 1 teaspoon Spinach Powder
  • 1/2 teaspoon Thyme
  • Salt to taste
  • Olive Oil

Instructions

  • Heat olive oil in a pan and fry the minced garlic. Add the onion, thyme salt and pepper and stir.

  • Tip in the buckwheat and vegetable stock, mix and cover for 15 minutes or until the buckwheat becomes tender.

  • Stir in the spinach and spinach powder and allow the leaves to wilt.

  • Remove from the heat and allow to cool. Tip in to a blender and blend until a soup consistency forms. Heat on a stove and serve.

Raspberry Chia Breakfast

Ingredients

Instructions

  • Add the coconut milk, syrup and vanilla extract to a bowl and whisk until combined. Add the chia seeds, whisk until combined and split the mixture in half into two separate bowls.

  • Drop a handful of raspberries into one bowl and use the back of a fork to mash the ingredients together until the raspberries have broken down.

  • Place both bowls in the fridge over night. When ready to eat, stir each mixture, add to a glass or jar (see picture) and top with fresh raspberries.

Super Healthy Lunchtime Bowl

Ingredients

Instructions

  • In a bowl, mix a teaspoon of olive oil with the dill and half a teaspoon of garlic salt and combine. Slice the mushrooms in half and brush the mixture over the mushrooms.

  • Place over a medium heat on the grill for 10 to 15 minutes. Turn every 5 minutes.

  • Heat the cauliflower in a steamer for 4 to 5 minutes or until the cauliflower florets are tender. Carefully remove from the steamer, drain and tip the florets in to a bowl. Drizzle in oil and sprinkle with salt, pepper and fresh herbs.

  • Meanwhile, bring the rice to a boil in a pot of water with a pinch of salt. Once cooked, drain the rice and fluff with a fork.

  • In a large bowl, add the mushrooms, rice, beans and cauliflower.

  • Cut an avocado in half and carefully chop in to cubes. Add to the bowl a long with the washed lettuce, tomato segments and bean sprouts.

  • In the centre of the bowl, add the hummus, scatter the bowl with linseed, sprinkle chopped coriander on top and squeeze lime juice over everything!

Healthy Sweet Potato Burgers

Ingredients

Instructions

  • Preheat the oven to 200C, place the linseed and water in to a bowl, mix and leave in the fridge for 15 minutes.

  • Cut the sweet potato in to quarters, brush with olive oil and place in the oven for 30 minutes.

  • In a pan, heat one tablespoon of oil and fry the chopped onion for 2 minutes followed by the garlic for another 2 minutes then remove from the heat.

  • Place the chickpeas in a food processor, pulse and tip in to a mixing bowl, add the sweet potato to the food processor, pulse until a mash forms and place in the mixing bowl.

  • Tip in the onion, garlic, salt, cayenne pepper, cumin, smoked paprika, chopped coriander, the linseed and water mixture and black pepper to taste.

  • Combine the ingredients together and using your hands form six burger patties. The mixture should be slightly sticky, if not add a couple drops of water.

  • Place the patties in the fridge for 30 minutes or until firm. Heat a griddle pan, brush the burgers with oil and fry until brown on both sides or cook on a barbecue grill!

  • Place the burger on to a bun, spread hummus on top of the burger followed by spinach and radish.

  • Mash the avocados in a bowl with lime juice, salt, pepper and chilli powder.

  • Spoon the smashed avocado on top of the salad and place the other half of the bun on top. Serve and enjoy!

Fiery Green Hummus

Ingredients

  • 142g Sesame Seeds
  • 4 tablespoons Olive Oil
  • 1 Lemon
  • 5g Parsley
  • 5g Spinach
  • 1 teaspoon Spinach Powder
  • 2 Jalapeno Peppers
  • 3 Green Onions chopped
  • 2 Garlic Cloves
  • 425g Chickpeas drained and rinsed
  • 1/2 teaspoon Salt
  • 1-2 tablespoons Water
  • Chilli Powder

Instructions

  • Preheat the oven 120C, spread the sesame seeds on to a baking tray and toast for 2 and a half minutes. Stir the seeds and return to the oven for a further 2 and a half minutes.

  • Carefully place the sesame seeds in to a food processor and grind for 2 to 3 minutes.

  • Add 2 tablespoons of oil and process for 1 to 2 minutes. Add more oil for a thinner texture, add salt to taste and process until combined.

  • Tip in the juice of one lemon, 2 tablespoons of olive oil, parsley, jalapenos, spinach powder, onions, garlic and salt and process for 1 minute.

  • Add the chickpeas and process until a thick hummus texture forms, if too thick add 1 to 2 tablespoons of water and combine. Garnish with chilli powder.

Dairy Free Victoria Sponge

Ingredients

  • 400g Self-raising Flour
  • 250g Coconut Sugar
  • 1 1/4 teaspoon Bicarbonate of soda
  • 115ml Vegetable Oil
  • 400ml Almond Milk
  • 3 tablespoons Golden Syrup
  • Vanilla Extract
  • Strawberry Jam
  • Strawberries
  • 250g Vegan Spread
  • 200g Icing Sugar
  • Coconut Oil

Instructions

  • Preheat the oven to 180C and grease two cake tins with coconut oil. Using a large mixing bowl, sift the flour, sugar and bicarbonate soda and combine. In a jug mix the oil, milk, 2 teaspoons of vanilla and the syrup together.

  • Combine the dry and wet ingredients, divide the mixture between the prepared cake tins and bake for 35 to 45 minutes. Leave to cool for 10 minutes, remove from the tin and leave to cool on a wire rack.

  • Beat the vegan spread, icing sugar and one tablespoon of vanilla extract together. Once the cake is cooled, spoon jam on to half of the cake, add halved strawberries and spread the icing on top. Place the other cake half on top, add whole strawberries and dust with icing sugar.

Raw Plant Based Sencha Cakes

Ingredients

Instructions

  • In a food processor pulse the prunes and tip in to a bowl.

  • Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.

  • Grease a muffin/cupcake baking tray with coconut oil and pack in the crumb mixture on the bottom, making sure it's evenly spread. Place in the fridge.

  • In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.

  • Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

Vegan Banana Bread

Ingredients

  • 4 Ripe Bananas
  • 200g Coconut Sugar
  • 100ml Vegetable Oil
  • 250g Self-raising Flour
  • 1 tablespoon Cinnamon
  • Dark Chocolate Chips optional
  • Icing Sugar

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens and line a loaf tin with baking paper. Remove the skin of three bananas and max in a mixing bowl.

  • Tip in the oil and sugar, combine, sift in the flour and cinnamon and mix.

  • Pour the mixture into the prepared loaf tin, cut the final banana in half and place on top (seepicture). Place in the oven for one hour or until cooked through.

  • Leave to cool in the tin for 5 minutes, carefully remove the loaf and leave to cool on a cooling rack. Dust with icing sugar to serve.

Sweet Potato Pizza Crust

Ingredients

Base

Toppings

  • Tomato Sauce
  • Vegan Cheese
  • Mushrooms
  • Red Onion
  • Tomatoes

Instructions

  • Peel the potatoes, cut in to cubes and place in a pan of water and boil until soft. This should take around 15 minutes.

  • Tip the oats in to a food processor and pulse until a flour consistency forms.

  • Place the chia seeds in a bowl with 3 tablespoons of water and leave to soak in the fridge for 10 minutes. You're aiming for a gel-like consistency so add more chia seeds if too runny or more water if too dry.

  • Drain the potatoes and leave to cool completely. Once cooled, mash the potatoes in to a puree, tip in the blended oats and the chia seed mixture. Add salt and pepper to taste.

  • Mix the ingredients until thoroughly combined. Line a baking tray with baking paper, spread the dough out in to a pizza shape.

  • Preheat the oven to 200C and bake the base for 15 minutes.

  • Carefully remove from the oven, add your chosen toppings and bake for 10 minutes.

Vegan Lemon & Poppy Seed Cake

Ingredients

  • 300g Self Raising Flour
  • 1 teaspoon Baking Powder
  • 185g Caster Sugar
  • 2 tablespoons Poppy Seeds
  • 120ml Vegetable Oil
  • 230ml Almond Milk
  • 4-5 Lemons
  • 1 tablespoon Vanilla Extract
  • 170g Icing Sugar

Instructions

  • Preheat the oven to 180C, line a cake tin with baking paper and sift the flour and baking powder in to a mixing bowl. Tip in the sugar and poppy seeds and combine.

  • In a separate bowl, combine the milk, the juice of four lemons, the vanilla, oil and the zest of three lemons. Combine the dry and wet ingredients while mixing.

  • Pour the cake mixture in to the cake tin and bake in the oven for 50 minutes or until cooked through.

  • Leave the cake to cool in the tin for 5 minutes then carefully remove and place on a cooling rack. While the cake is cooling, combine the icing sugar with two tablespoons of lemon juice to form a thick icing.

  • Pour the icing over the cooled cake, sprinkle poppy seeds and lemon zest on top.

Superfood Spirulina Popsicles

Ingredients

  • 375ml Coconut Milk
  • 100g Cashew Butter
  • 160g Maple Syrup
  • 2 tablespoons Water
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Lime Juice
  • 1 tablespoon Spirulina Powder
  • 1 tablespoon Vitamin C Powder

Instructions

  • In a bowl, tip in the spirulina and water and dissolve. Place all ingredients, including the dissolved spirunlina, in to a blender and blend until smooth.

  • Taste the mixture and add more maple syrup or lime juice if too bitter and more water if the mixture is not liquidy enough.

  • Tip the mixture into popsicle moulds, place in the freezer for 30 minutes, insert the sticks and then freeze overnight.

  • For a gradient affect (see picture) follow this recipe however, divide the process in to three separate bowls and adjust the quantity of spirulina in each mixture. Add the darkest mixture first, followed by the medium and finally the lightest shade last.

  • Remove from the freezer, place the moulds in to a pot that's filled with hot water from a tap and leave to stand. Make sure the water does not touch the popsicles.

  • Every couple of seconds, remove the mould from the water and see if the popsicles are loose. Place on to baking paper and return to the freezer, ready to consume.

Vegan Brownies

Ingredients

Instructions

  • Preheat the oven to 170C or 150C for fan assisted ovens and line a brownie tin with baking paper.

  • In a bowl, combine 6 tablespoons of water and two tablespoons of ground linseed. Once combined, leave to sit for 10 minutes.

  • Carefully melt 150g of chocolate, margarine and coffee with 65ml of water.

  • In a large mixing bowl, combine the flour, chopped almonds, cacao powder, 1/4 teaspoon of salt and 1/4 teaspoon of baking powder.

  • Now that the chocolate has cooled slightly, add the sugar to the chocolate mixture and whisk until smooth.

  • Tip in the linseed mixture, vanilla extract and the remaining chopped chocolate and mix.

  • Finally, add the flour mixture, combine and spoon the brownie mixture in to the lined tin.

  • Place in the oven for 30-40 minutes or until the brownies are cooked through.

  • Leave to cool, cut into squares and serve.

Spiced Turmeric Rice

Ingredients

Instructions

  • Tip of all of the ingredients in to a pan over a high heat, bring to a boil, reduce the heat and cover for 15 minutes.

  • Remove from the heat and leave to sit for 5 minutes, fluff with a fork and serve.

Vegan Garlic Pesto

Ingredients

Instructions

  • Clean the garlic leaves with water, dry as thoroughly as possible by hand then leave to dry.

  • Roast the pumpkin seeds in a pan over a low heat while stirring frequently and leave to cool.

  • Tip the dry garlic leaves, room temperature pumpkin seeds, pepper, nutritional yeast, salt and four tablespoons of lemon juice in to a blender. Combine the ingredients and slowly add the olive oil and chilli flakes.

  • Once combined, the pesto can be kept in a clean, air tight jar with a tablespoon of olive oil for 2 to 3 weeks.

  • We suggest spreading your garlic pesto on to fresh bread and top with slices of radish for a pop of colour, texture and taste!

Healthy Couscous Salad

Ingredients

Instructions

  • Add the couscous to a bowl a long with 400ml of hot water, leave to soak for 10 minutes and mix in the parsley, coriander, cucumber, onion and tomato.

  • Drizzle with the juice of one lemon and scatted with sunflower seeds, sesame seeds, salt and pepper to taste.

  • Mix and leave to stand for half an hour.

Super Green Spinach Smoothie Bowl

Ingredients

Smoothie

Toppings

Instructions

  • Tip the smoothie ingredients in to a blender and combine until smooth

  • Carefully tip the smoothie in to a bowl and top with blueberries, sunflower seeds and chia seeds.

Mango & Passionfruit Tarts

Ingredients

  • 150g Almonds
  • 200g Dates
  • 1 Mango stone and skin removed
  • 1 Passionfruit
  • A handful of Walnuts
  • 2 tablespoons Plant based Yoghurt
  • Coconut Milk

Instructions

  • Tip the almonds in to a food processor and process until finely chopped. Add the dates and process until combined.

  • Roll out the date and almond mixture, cut the desired shape of the tarts out and line mini tins with the mixture.

  • Preheat the oven to 160C, place the tarts in the oven for 10 minutes or until the base is slightly darker. Leave to cool.

  • Blend a mango with a splash of coconut milk, tip in to a bowl, stir in the yoghurt, and spoon on to the tart bases. Spoon passionfruit on top, a long with chopped walnuts if desired and serve.

Hearty Vegan Chili

Ingredients

Instructions

  • In a deep pan, heat the oil over a medium heart, add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Combine by stiring and cook until the vegetables are tender, this should take around 10 minutes.

  • Add the garlic and chili con carne mix to the pan, cook until fragrant then add the tomatoes, beans, water/broth and the bay leaf. Mix and leave to simmer but stir occasionally.

  • Reduce the heat to maintain a simmer, cover and leave to reduce for 30 minutes then remove from the heat.

  • Remove the bay leaf, mix in the lime juice and salt to taste before serving.

Magical Mango Smoothie Bowl

Ingredients

Smoothie

  • 2 Bananas frozen, peeled & sliced
  • 165g Mango frozen, peeled & cut into chunks
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Hemp Seeds
  • 120ml Coconut Milk
  • 1/2 teaspoon Mango Powder
  • 1/2 teaspoon Banana Powder

Toppings

Instructions

  • Add all the smoothie ingredients into a blender and blend until smooth and creamy. Add more coconut milk if needed.

  • Spoon the smoothie mixture into a bowl, top with slices of banana, mango and pineapple followed by blueberries, desiccated coconut and sprinkle crushed nuts on top.

Vegan Lentil Stew

Ingredients

  • 4 tablespoons Olive Oil
  • 1 Onion chopped
  • 1 stick of Celery chopped
  • 2 Leeks chopped
  • 4 Garlic Cloves minced
  • 400g Organic Red Split Lentils
  • 150g Kale chopped
  • 1 Sweet Potato peeled and chopped
  • 3 Carrots
  • 400g Chopped Tomatoes
  • 4 Mushrooms sliced
  • 950ml Vegetable Stock
  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 1/8 teaspoon Cinnamon
  • Salt
  • Pepper

Instructions

  • Heat the oil in a pan, add the onions, leeks, celery, carrots and potato and cook for 15 minutes, add the garlic and mushrooms and cook for a further minute of two.

  • Stir in the tomatoes, lentils, vegetable stock, cumin, onion powder, cinnamon, salt and pepper, cover and simmer for 25 minutes. Add the kale, mix and simmer for a further 10 minutes or until the vegetables and lentils are tender.

Homemade Vegetable Crisps

Ingredients

Instructions

  • Cut the parsnip into thin slices, place in a bowl, cut the carrot into thin slices, place in a separate bowl and repeat for each vegetable.

  • Layer kitchen paper on to a clean work surface, place the slices on to the kitchen paper, lay more kitchen paper on top and press. Leave for 15 minutes to absorb any liquid.

  • Preheat the oven to 180C or 160C for fan assisted ovens, place the parsnip, carrot and sweet potato slices in to a big bowl, drizzle with three teaspoons of olive oil, sprinkle salt and pepper on top and toss. Spread the vegetable slices out on a large baking tray.

  • Place the beetroot slices in a bowl, drizzle with the remaining oil, sprinkle with salt and pepper and add to the baking tray. Bake the vegetable slices for 8 to 10 minutes or until dry and starting to curl.

  • Carefully remove from the oven and leave to cool on the tray. Once cool, tip the crisps in to a clean bowl, sprinkle with cumin and some pepper, toss and serve.

Turmeric Amaranth Breakfast

Ingredients

Instructions

  • Combine the amaranth, almond butter, dates, turmeric, salt, cardamom, cinnamon, pepper and vanilla in a blender until smooth. Spoon in to a bowl and top with slices of apples and a handful of almonds.

Organic Cacao Protein Balls

Ingredients

Instructions

  • Tip the walnuts in to a food processor, combine until crumbly, add the dates and cacao powder and blend.

  • Scoop the mixture out of the food processor and using your hands make equal sized balls and dust with cacao powder.

Parsnip Soup

Ingredients

  • 1kg Parsnips
  • 8 Cloves of garlic
  • 1 tablespoon Rosemary
  • 2 tablespoons Maple Syrup
  • 3 Onions
  • 1.5 litres Vegetable Stock
  • 1 Lemon

Instructions

  • Preheat the oven to 180C, clean the parsnips, cut into chunks and place in a roasting tin a long with the garlic cloves. Drizzle with oil, sprinkle rosemary on top followed by maple syrup, salt and pepper. Toss until coated and place in the oven for 20 minutes or until tender.

  • Slice the onions, heat some oil on a low heat in a pan and cook the onions until they go soft.

  • Carefully place the garlic, parsnips, onions and vegetable stock into a blender, blend until smooth, squeeze in the lemon juice, season with salt and pepper to taste then pour into a saucepan and heat before serving.

Perfect Roast Carrots

Ingredients

  • Carrots
  • 2 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 5 Garlic Cloves
  • 1 teaspoon Thyme
  • Sea Salt
  • Pepper
  • 2 tablespoons Parsley chopped

Instructions

  • Preheat the oven to 190C, oil the roasting tray until lightly coated and place a layer of the carrots on to the tray.

  • Drizzle the carrots with oil and balsamic vinegar, sprinkle thyme and crushed garlic cloves and season with salt and pepper. Toss the carrots to combine.

  • Place in the oven for 35 to 40 minutes or until tender. Garnish with chopped parsley.

Vegan French Toast With Caramelised Pear

Ingredients

Toast

  • 2 tablespoons Chickpea Flour
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 120ml Almond Milk
  • A pinch of Salt
  • 1 tablespoon Vegan Butter
  • 4 slices of Bread

Caramelised Pear

Instructions

Toast

  • Combine the flour, cinnamon, allspice, milk and salt in a bowl. Heat the butter in a pan, dip a slice of bread in to the milk mixture making sure both sides of the bread are coated. Place on to the frying pan and fry on each side until golden brown.

  • Repeat with the remaining slices.

Caramelised Pear

  • Melt the butter in a frying pan, add slices of pears and cook both sides until browned. Add the sugar and a tablespoon of water to the pears, mix and continue to cook.

  • Tip in the vanilla with a pinch of salt and mix. Stack the french toast on a plate and top with caramelised pear slices. Drizzle with maple syrup and dust with cinnamon to serve.

Organic Chocolate Smoothie

Ingredients

Instructions

  • Tip the cashew milk, frozen banana, cooked sweet potato, cacao powder and chia seeds in to a blender and blend until smooth.

  • Taste and add more maple syrup if needed, pour in to a glass, top with cacao nibs and fresh strawberries.

3 Ingredient Coconut Biscuits

Ingredients

Instructions

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • Combine the desiccated coconut, sugar and coconut milk in a large mixing bowl. Use a spoon to scoop out the mixture and roll into a balls. Place the balls on to the baking tray, leaving enough space between each biscuit and bake in the oven for 15 minutes or until golden brown. Leave to cool.

Roasted Cauliflower

Ingredients

Instructions

  • Preheat the oven to 200C, break the cauliflower into florets, place in a saucepan of boiling water for two minutes and drain. Return to the saucepan and mix in the olive oil and butter.

  • In a saucepan, slowly toast the cumin seeds, coriander seeds, chillies, curry powder and a pinch of salt. Stir the cauliflower in to the spices until coated, add the zest and juice of one lemon, mix and tip on to a baking tray.

  • Place in the oven for 15 minutes or until cooked.

Avocado Kale & Radish Sandwich

Ingredients

  • 200g Kale
  • 1/2 a Lemon
  • 1 teaspoon Olive Oil
  • 4 Slices of Whole Grain Bread
  • Salt to taste
  • Pepper to taste
  • 2 small Avocados
  • 1/8 teaspoon Cumin
  • 1 Radish
  • 1 teaspoon Chia Seeds

Instructions

  • Place the kale in a bowl, drizzle the olive oil, some of the lemon juice and 1/8 teaspoon salt. Massage the kale with your hands for a minute.

  • Cut an avocado in half, remove the pit, scoop out the inside and place in a bowl. Mash with a fork, season with salt, pepper and juice from the lemon and combine.

  • Toast the slices of bread, spread the mashed avocado on top, cut another avocado in half, remove the pit and carefully cut out slices of avocado. Place the slices on top of the mashed avocado, sprinkle with cumin, salt, pepper and more lemon juice if desired and top with the massaged kale, slices of radish and sprinkle with chia seeds.

Your Go To Healthy Breakfast Recipe

Ingredients

Instructions

  • Mix the coconut yogurt with a spoon, spoon into a bowl, top with granola, half a banana, a couple of dried cranberries and a drizzle of agave nectar and voila!

Amazing Avocado Lunch

Ingredients

Instructions

  • Carefully cut the avocado in half, remove the stone, scoop out half of the avocado and place in a bowl. Squeeze in some lemon juice, mash with a fork and season with salt, pepper and crushed chillies.

  • Toast the bread, spread the mashed avocado on top, then slice the remaining half of the avocado, place the slices on top of the mashed avocado, drizzle lemon juice on top, sprinkle with pumpkin seeds, cress and linseeds.

Sweet Potato Jackets

Ingredients

  • 4 Large Sweet Potatoes
  • Salt to taste
  • Pepper to taste
  • Vegan Sour Cream
  • Green Onions chopped

Instructions

  • Heat the oven to 200C, clean the potatoes, stab them with a fork, place on a baking tray and bake for an hour or longer until cooked through.

  • Once cooked, leave for 15 minutes, cut length ways a long the potato and open them up, fluff up the potato with a fork and sprinkle with salt and pepper. Top with vegan sour cream and sprinkle green onions on top.

Perfect Pumpkin Hummus

Ingredients

  • 1 Garlic Clove peeled
  • 400g Chickpeas
  • 100g Pumpkin Puree
  • 1/2 teaspoon Salt
  • 1 1/4 teaspoon Ground Cumin
  • 1 Lemon
  • 1 teaspoon Maple Syrup
  • 1 tablespoon Olive Oil

Instructions

  • Preheat the oven to 200C, remove the top of a pumpkin, cut the pumpkin in half and remove the guts. Place the pumpkin cut side down on to a baking tray for 45 to 60 minutes or until the flesh is easy to pull away from the skin. Leave to cool and then scoop out the flesh.

  • Place the pumpkin flesh in a food processor and process until a puree forms. Scoop the puree in to a bowl.

  • Using a clean food processor, process a clove of garlic. Drain the chickpeas, tip the chickpeas in to the food processor a long with the pumpkin puree, salt, cumin, maple syrup, olive oil and 2 tablespoons of lemon juice. Blend thoroughly until smooth. If too thick use a small amount of left over chickpea water or more oil.

  • When ready to serve, garnish with pumpkin seeds, sesame seeds and a drizzle of olive oil.

Easy Vegan Pancakes

Ingredients

Pancakes

Toppings

Instructions

  • Blend the oats in a blender, blend until a flour consistency forms. Tip in the remaining pancake ingredients until a pancake batter forms.

  • Heat a non-stick frying pan over a low - medium heat, add some of the batter, cook one side until bubbles appear then flip and cook until golden brown.

  • Top with banana slices, dust with a little cinnamon and add a drizzle of agave nectar.

Cauliflower In Tomato Sauce

Ingredients

Instructions

  • Heat the oil in a sauce pan, add the garlic and onion, cook while stirring until sauteed. Add the chili flakes, oregano, thyme and rosemary and stir.

  • Tip in the tomatoes, vegetable stock and sugar, mix, bring to a boil, reduce, cover and leave to simmer for 20 minutes stirring occasionally. The sauce should start to thicken.

  • Add the cauliflower florets and the cream to the pan, bring to a simmer over a low heat until the cauliflower is tender.

  • Add lemon juice, salt and pepper to taste and extra cream or water if the sauce is too thick for your liking. Chop the parsley, sprinkle into the stew and mix. Serve with potatoes.

Epic Falafel Kale Salad With Tahini Dressing

Ingredients

Salad

Tahini Dressing

Instructions

Salad

  • Place the kale in a large bowl and drizzle with lemon juice. Using your hands, massage the kale for a minute, incorporating the lemon juice into the kale. Place the kale in the fridge.

Dressing

  • In a bowl, combine the tahini, sea salt and garlic powder then add a little water at a time while whisking until you have a creamy sauce.

  • Place the kale into a bowl, add homemade falafel, spoon some of the tahini dressing on top, sprinkle with cranberries, crushed pecans and chunks of avocado.

Vegan Chocolate Cake

Ingredients

Cake

  • 200g Coconut Sugar
  • 25g Cacao Powder
  • 1 tablespoon Lemon Juice
  • 300ml Almond Milk
  • 275g Self-Raising Flour
  • 1 teaspoon Bicarbonate of Soda
  • 150g Vegan Butter/Spread
  • 2 tablespoons Water

Icing

  • 75g Vegan Butter/Spread
  • 200g Icing Sugar
  • 25g Cacao Powder
  • 2 tablespoons Water

Instructions

Cake

  • Preheat the oven to 180C, combine the almond milk and lemon juice together in a jug and leave to sit.

  • In a mixing bowl, sieve in the flour, cacao powder, bicarbonate of soda and sugar and combine.

  • Tip the almond milk and lemon mixture in to the bowl a long with the melted vegan spread and golden syrup. Combine until smooth.

  • Line two cake tins with baking paper and carefully half the cake mixture in to each tin.

  • Place in the oven for 35 to 45 minutes or until cooked through.

Icing

  • Combine the vegan butter, icing sugar, cacao powder and two tablespoons of water to create the icing. If too watery add more icing sugar and cacao powder. If too thick add more water.

  • Leave the cakes to cool completely before icing. Ice the centre of the cake and sandwich the cakes together. Decorate the top as desired.

Vegan Pumpkin Soup

Ingredients

Instructions

  • Heat the coconut oil in a pan, saute the onion and the garlic, add the thyme, ginger and cayenne pepper and saute until the onions are softened.

  • Pour in the coconut cream, vegetable stock and pumpkin and bring to the boil, reduce the heat to a simmer until the pumpkin is soft.

  • Use a food processor or blender to blend the ingredients, season with salt and pepper to taste. Serve warm with pumpkin seeds sprinkled on top.

Super Easy Homemade Granola

Ingredients

Instructions

  • Preheat the oven to 170C, line a large baking tray with baking paper and in a large mixing bowl combine the oats, nuts, seeds, salt and cinnamon.

  • Pour in the oil, agave nectar and vanilla, mix until all ingredients are coated. Spread the granola on to the prepared baking tray and bake for 10 minutes, carefully stir and bake for a further 10 to 15 minutes or until golden brown. Leave to cool.

  • Once cool add the dried fruit, break the granola up with your hands, sprinkle cacao nibs on top and stir in an air tight container until ready to serve for breakfast.

Beetroot & Pumpkin Salad

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, line a baking tray with baking paper and place slices of pumpkin on top. Drizzle with olive oil, toss until coated then sprinkle salt and pepper on top.

  • Slice the top off the beetroot off and wrap each beetroot in foil. Place the beetroot and pumpkin in the oven to roast for half an our or until you can put a knife through the beetroot and the pumpkin is tender.

  • Carefully rinse the beetroot in water to remove the skin, cut into slices and leave to cool.

  • Combine the mustard, agave syrup, balsamic vinegar, apple cider vinegar and sesame oil together in a bowl. Place the mixed salad greens on to a bowl, place beetroot, onion and pumpkin slices on top, drizzle the vinegar mixture on top and sprinkle with pumpkin and sesame seeds.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

Share this Post