Adapted from a recipe in Yotam Ottolenghi’s Simple, this recipe uses mostly pantry staples yet is packed with flavour and nutrition.
Tag: vegan
Oven-baked celeriac root wedges
eleriac is a soft, creamy, slightly sweet root vegetable that can be used in so many different ways. In this super simple recipe, the celeriac is simply tossed with olive oil, salt and pepper and baked in the oven. Serve it with grilled fish, fish cakes, burgers, etc…
Moroccan stuffed aubergines
Quick and easy roast aubergines with a bright red Moroccan lentil stuffing. This dish can be served as a main or even as a starter for your Middle-Eastern themed dinner party.
Mexican cauliflower quinoa salad
A quick and easy salad made from cauliflower rice and quinoa, corn and bell pepper. This is a tasty and light side dish. To make it more substantial for a main dish, add some black beans.
The Best Lentil Bolognaise
A lentil bolognaise with packed with Italian flavours of rosemary, olives, tomato, oregano and basil. Serve with pasta or zoodles and a big fresh salad.
Beetroot orange and ginger soup
A perfect light lunch or starter, this sweet, zesty and spicy soup works well served hot or chilled, winter or summer. A great way to load up on veggies! Serve with a dollop of plain yoghurt and some fresh herbs for garnish.
Middle-Eastern stuffed peppers with lentils, rice and spice
Beautiful bell peppers with a spiced lentil and rice stuffing, inspired by a meaty recipe from Yotam Ottalenghi’s Jerusalem. This plant-based wonder is delicious served with a fresh salad and some Greek yoghurt.
Plant-based “cheesy” sauce with red lentils and cashews
Plant-based cheesy sauce with red lentils and cashews
Ingredients
- 50 g cashew nuts about 1/2 cup
- 1/2 cup dry red lentils
- 2 garlic cloves
- 2 – 3 tbsp nutritional yeast depending on how cheesy you like it!
- 1 tsp ground turmeric
- 1/2 cup milk of choice more or less depending on how runny you want your sauce
- salt to taste
Instructions
- Cover the cashews with 150 ml boiled water and soak until needed. Do not discard the water.
- Place the lentils in a pot or microwaveable dish, add 1 cup boiling water and a pinch of salt, then cook until soft (about 7 minutes in the microwave or 10 minutes on the stove top).
- Peel the garlic and add it to a blender along with the paprika, turmeric, nutritional yeast, cooked lentils, and cashews (add the water as well).
- Blend on high until smooth, then add milk in small amounts until desired consistency is achieved.
- Season with salt and serve! Delicious with pasta, zoodles or even roast veg.
Notes
Cauliflower Tofu Tikka Masala
This plant-based dish is rich and velvety, despite the fact that it contains no cream. It’s super high protein & fiber vegetarian dish will satisfy your hunger and keep you full for longer.
Chinese tofu and veg
This quick tofu and veggie stir-fry is full of zesty Chinese flavours. Customize it by using whatever veggies you have on hand. The secret is in the sauce.