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vegan recipes in collaboration with the
VY Brunch Club |
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 If you love aubergine, this is a easy vegan supper that can be made in advance and served with salad or rice.
Full of dietary fiber, Vitamin B1, B6 and potassium means it will provide essential nutrients as well as being absoutley delicious. The richness of the humble aubergine also provides a fantastic range of minerals, including copper, magnesium and antioxidants. Serve it with fresh red chili, basmati rice and coriander for a fresh and zingy dish. Ingredients: 1 Medium sized Aubergine, roughly chopped into one inch pieces 2 Tbsp Rapeseed Oil 1 tsp Miso Paste (check vegan on label) 2 Tbsp Kikkoman Soya Sauce 1 clove of garlic 1 red chopped Chilli Fresh coriander for garnish Recipe: Roughly chop the aubergine and add to a bowl with a pinch of salt Add the oil, miso paste, soya sauce and garlic Stir well and sit to marinate for 30 mins - 2 hours in the fridge or room temperature Place on baking tray in preheated oven at 180 degrees. gas mark 4 for 35-40 mins Serve with chopped chili and coriander Keeps well in fridge for 2-3 days or perfect for freezing
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 The beauty of this simple dish in warmer weather makes it ideal for those short on time but still want to stick to healthy eating. We used gluten free pasta for this version but you are most welcome to use regular pasta. Full in plant based protein, Iron, Vitamin C and great cold or hot. Ingredients: 100g Frozen Peas 50g Frozen Edamame 100g Frozen Spinach 200g Gluten Free Pasta 2 tbsp Oil 2 cloves of minced garlic or 1 tsp Garlic Powder 3 tbsp Lemon Juice 50g Grated Vegan Cheese Fresh Parsley - Optional Cook the pasta as instructions suggest and in a separate saucepan, cook the spinach and frozen peas and edamame Drain Pasta Add lemon juice, garlic and oil to pasta Drain spinach and peas Mix with pasta on a low heat for 3 minutes until hot and mixed well. Season with salt and pepper Serve with freshly chopped parsley Enjoy! This serves 2 and for extra nutrients - a tbsp of omega seeds or sesame seeds can be added upon serving  If you love home cooked, healthy meals and the beauty of meal prepping, then this recipe is for you!
High in Iron, Vitamins A, B and C, Plant based protein and Dietary Fiber. This recipe freezes Well! This makes this recipe ideal for when you don't have time to cook but need something made with love. Works great in slow cookers, Rice cookers or saucepans. Ingredients: 1 Can Tinned Chickpeas 1 tbsp Garlic Powder 1 tbsp Madras Powder 2 Tbsp Tomato Puree 1 tbsp Rapeseed Oil 1 Tsp Red Onion Powder 2 Chopped White Onions 2 Knorr Vegetable Stock Pots 100g Red Lentils 2 Carrots, washed and chopped 1 Medium Sweet Potato, Washed and Chopped 200g Frozen Spinach 50g Frozen Peas 250ml fresh Water (See details) Optional : Fresh Coriander Recipe: Slowly cook the onion and Oil for a few mins on medium heat Add all the ingredients apart from Spinach and Peas Cover the whole pot with water and place on high heat for 3 mins, stirring slowly. Reduce heat to medium / Cook on slow cooker or rice cooker and cover with lid Allow to cook and water to reduce for 30 -40 mins Add spinach and peas Cover and allow to cook for remaining 5 mins Serve with naan bread and fresh coriander  We LOVE Matcha tea here and with it's amazing antioxidant properties, what's not to love?
Ideal for a gentle pick me up or your everyday ritual for self care.. Save money with the coffee shop versions and make your own. Ingredients 1 and 1/2 teasp matcha powder 1/2 cup hot water 1/2 cup coconut milk Recipe Mix the powder with hot water and whisk until smooth Add coconut milk and continue to whisk until smooth and frothy Serve immediately!  The wonders of the mighty chia seed are well known in the health industry. A fantastic source of protein in the plant based world but did you know just two tbsp's contain more potassium than a banana.
Store bought healthy snacking can be very expensive, so here's a recipe for the most delicious gluten free protein balls, you can make at home. Ingredients: 2 tbsp good quality almond butter 2 tsp maple syrup for vegan recipe 4 tbsp Raw Cacao Powder 1 tsp vanilla extract 100g gluten free oats 2 tbsp chopped dates 100g finely milled flax seeds or seeds of your choice. Recipe: Combine the almond butter, cacao, maple syrup, oats in a low heated saucepan. Heat slowly until mixture is combined Take off the heat and leave to cool for 5 mins When cooled, mould into small balls roll in milled seeds and place in a fridge to harden for 30 minutes- 1 hour Place in airtight container This will store for about 3-5 days Enjoy!  Store bought oat milk is available everywhere, but with the current pandemic across the world. We guarantee that making your own plant milk from scratch is definitely worth it.
To sweeten, you can add 50ml of apple juice Ingredients
 Hummus is such a simple dip to make and with the added benefit of it being full of the BIG 3 essential macro-nutrients (Fats, Proteins, Carbohydrates) it is no wonder that so many health conscious people choose it as their dip of choice.
According to consumer research firm Kantar World panel, Britain gets through 12,000 tonnes of the stuff a year, worth over £60m in 2011 and has risen between 5-10% every year since then, . Here's our take on an extra creamy version of this delicious dip.. 1 can of tinned chickpeas 1/2 can of tinned butter beans 2 tbsp good quality tahini 4 tsp lemon juice 3 cloves of garlic omega seeds to sprinkle salt and pepper to taste Optional Fresh chopped basil 1 teasp Chilli Oil Add the beans and chickpeas first to blender with the lemon juice and water. Add the remaining ingredients to a blender or food processor. Blend until smooth Taste - optional extra garlic or lemon juice or water Scoop out and store in airtight container sprinkle with seeds ( We use Omega seeds, chia, pumpkin, sesame and linseed) Enjoy! This lasts around 3-4 days in fridge. (If you don't eat it all before then!) |
vEGAN fOODA selection of healthy, nutritious vegan recipes and sustainable living ideas.. Archives
December 2020
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