Tag: vegan recipes

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Healthy vegan pumpkin and turmeric flat bread with pesto, kale, pumpkin seeds & roasted tomatoes

This chewy, flavour filled vegan pumpkin and turmeric flat bread is packed with goodness and makes a delicious lunch topped with the warm garlicky pesto, juicy tomatoes and seeds that taste just like popcorn!

For the bread

Ingredients

260g plain flour

150g pumpkin puree (take the insides of a pumpkin, discard the seeds and blend to a puree in a blender)

3 tbsp plant milk

1 tsp onion powder

1 tbsp ground turmeric

1/2 tsp salt

1 tbsp nutrional yeast

1 tbsp melted vegan butter

Method

Put the ingredients together in a bowl and combine till they form a dough. Knead the dough for five to ten minutes then let it rest for half an hour.

Then divide into small balls, rolling each one into an oval or rectangular shape of around 3-4mm thickness.

Bake in the oven at 175 degrees for 20-25 minutes. It’s a little harder to tell if this bread is baked as it’s already a golden colour, so from around 15 minutes check in on it till it seems ready. It will be a little puffed and lightly browned.

For the pesto

Make this ahead of the bread and topping, or while the bread and topping are in the oven.

Ingredients

100g kale

85g walnuts

75ml olive oil

2 cloves garlic

1 tbsp nutritional yeast

1 tsp salt

Method

Put the ingredients together in a blender and blend till smooth.

For the topping

While the pumpkin bread is baking, make the topping.

Ingredients

100g kale

500g tomatoes

Pumpkin seeds from one pumpkin, rinsed in a sieve

2 tbsp olive oil

Salt

1 tbsp nutritional yeast

Method

Toss the kale, tomatoes and seeds in the olive oil, salt and nutritional yeast and bake in a hot oven until crispy – for about 20 minutes.

Spread the pumpkin bread with the warm pesto then top with the kale, tomatoes and pumpkin seeds and enjoy!

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Apple, Coconut and Maple Syrup Vegan Breakfast Bake

I ended up making this vegan breakfast bake with apple, coconut and maple syrup as I wanted to find some new recipes to make with the glut of apples in our back garden. This needs quite a lot of apples, but it’s a lovely breakfast or pudding and serves around four medium bowls. You can be healthy and eat it with some vegan yoghurt – coconut would be especially delicious with this – or be like me and eat it with some ice cream.

Ingredients

2lb apples – quarter then chop quarters into four slices. Peel if you prefer but you don’t need to.

4 tbsp maple syrup

2 tbsp apple juice

2 tbsp cornflour

2 tsp ground cinnamon

6 tbsp vegan butter, soft or melted

4 tbsp maple syrup

2 tbsp plant milk

2 oz plain flour

8 oz oats

2 tbsp raisins

4 tbsp pecan or walnuts

4 tbsp chopped coconut

Ice cream or yoghurt for serving

Method

Mix the apples in a bowl with the cinnamon, 4 tbsp maple syrup, apple juice and cornflour, making sure the apples are completely coated in the mixture.

Line a baking tin with this mixture.

Mix the butter, 4 tbsp maple syrup, plant milk, flour, oats, raisins, nuts and coconut together in a bowl and pour over the top. Bake at 175 degrees for around 45 minutes or till golden on top.

Serve with ice cream or yoghurt!

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Vegan Laksa with Tofu and Peas

This vegan laksa is easy to make with a bit of prep, but once you’ve made a big batch you can freeze it and reheat it on cold days, sick days, and can’t be bothered to cook days. So warm and comforting with a spicy kick!

Ingredients

4 tbsp sesame oil

6 cloves of chopped garlic

3 cm ginger

3 – 4 tsp chilli powder depending on how spicy you like it

2 tsp cumin

1 white onion, chopped roughly

Litre vegan vegetable stock

1 tin coconut milk

100g dry rice noodles

4 tbsp fresh coriander

1 block tofu, which you should press 72-12 hours beforehand. Do this using a tofu press or suspending the tofu in a sieve over a bowl and covering it in heavy books for at least two hour. Then chop into 2 cm square cubes and marinade in soy sauce and a pinch of salt. The longer you marinade it, the better it will taste.

100g frozen peas

2 limes

1 tsp sesame seeds

Method

Make the laksa paste by blending the garlic, ginger, chilli powder, cumin, 2 tbsp coriander and white onion with 150 ml stock in a blender.

Heat up a pan with 2 tbsp sesame oil and heat the paste over a low heat for ten minutes.

Slowly add the stock and coconut milk, then add 2 tsp salt and simmer.

After 10 minutes add the rice noodles and peas and continue to simmer and stir for another 5 minutes.

Heat up a separate pan with 2 tbsp sesame oil and fry the tofu cubes for 15 minutes over a medium heat until golden. Add them to the soup and garnish with a handful of coriander, sesame seeds and limes cut into quarters, and serve with a good squeeze of lime.