June 2022

Curried Jackfruit & Chickpea Naan Pizza

​Super tasty to munch on, and those vegan feta dollops make it so irresistible.

Ingredients.

FOR THE JACKFRUIT

▶️ 1/2 tbsp vegetable oil
▶️ 1 medium onion, diced
▶️ 2 large cloves garlic, minced
▶️ 1 jar or pouch of your favourite vegan curry sauce
▶️ 1/2 cup tomato passata
▶️ Salt and pepper to taste
▶️ 1 x 500g tin Nature’s Charm Young Green Jackfruit
▶️ 350-400g can chickpeas

Method.

▶️ Drain the jackfruit and shred or chop into small pieces. Drain and rinse the chickpeas.

▶️ Heat the oil on medium in a large frying pan, then fry the onions for 2-3 minutes until translucent and starting to brown. Stir in the garlic and cook for another minute before adding the jackfruit, chickpeas, curry sauce, and tomato passata. Fry for 8-10 minutes until the sauce is sticky and caramelised, stirring occasionally.

▶️ If the store-bought sauce isn’t punchy enough, feel free to enhance the flavour with some of these ingredients: garam masala, ground cumin, curry powder, brown sugar, tamari/soy sauce, or chilli flakes. Season with salt and pepper to taste. Once cooked through, remove from the heat and set aside.

FOR THE PIZZAS:
▶️ 3 fresh vegan naan
▶️ Olive oil, for brushing
▶️ Mango chutney, lime pickle, chilli pickle, etc.
▶️ Vegan feta
▶️ Coconut yogurt or Homemade Raita (recipe below)
▶️ Fresh coriander

▶️ Preheat the oven to 200C/400F/gas 6. Brush the edges of the naan with olive oil, then brush or spread a thin layer of mango chutney or lime pickle (or both!) over the middle of each naan.

▶️ Next, add a generous amount of the curried jackfruit and chickpeas to each naan, spreading evenly across the base. Sprinkle on the vegan feta (if using), then bake for 5-10 minutes until the crust is crisp to your liking.

▶️ Once cooked, remove the naan pizzas from the oven and drizzle with coconut yogurt or raita (or use as a dipping sauce), a sprinkle of fresh coriander, and more chutneys or pickles (or serve on the side for dipping). Slice the pizzas and enjoy!

Enjoy!

June 9, 2022 by VEGAN RECIPES 0

Smoky White Bean

If you ran out of chickpeas, you can use your canned white beans hidden in your cupboard to make a delicious dip like this!

Ingredients.

⁣▶️ smoked paprika, for garnish⁣
⁣▶️ chopped parsley, for garnish⁣
⁣▶️ 2 cloves garlic⁣
⁣▶️ 2 tbsp vegan mayo⁣
⁣▶️ 1 (19oz) can white beans (great northern, cannellini, navy—whatever you’ve got)⁣
⁣▶️ 1 aubergine⁣
⁣▶️ juice from 1/2 lemon ⁣
⁣▶️ 1 tsp salt, or to taste ⁣
⁣▶️ 1 tbsp garlic & herb roasted lentils, for garnish

⁣Method.

⁣⁣⁣⁣⁣▶️ Cook aubergine over the open flame of your gas range (8 minutes a side), until soft on the inside and charred on the outside. ⁣⁣
⁣⁣⁣⁣
▶️ Using tongs and a knife to handle, cut aubergine in half and scoop out flesh. Place in a colander over a bowl for an hour or so to drain. ⁣⁣
⁣⁣
⁣▶️ Add beans, aubergine, lemon, mayo, garlic and salt to a high speed blender. Blend until smooth. Taste and adjust seasoning to suit your preference. ⁣
⁣⁣
⁣Enjoy with bread and other crudités! ⁣

June 8, 2022 by VEGAN RECIPES 0

Whipped Feta W/Roasted Beets & Pistachios

Try this delicious dip with your fave bread and crackers!

Ingredients.

​▶️ 2 tbsp of Avocado Oil for roasting
​▶️ Salt & White Pepper to taste
​▶️ Fluffy Flat Bread
▶️ 450-500 gram Beet
​▶️ 7oz (200 g) thick style vegan yogurt
​▶️ 7oz (200 g) Vegan Feta Cheese at room temperature

𝗧𝗼𝗽𝗽𝗶𝗻𝗴𝘀:

▶️ Pink Peppercorns crushed to taste
​▶️ a healthy drizzle of Good Olive Oil
▶️ Pistachios chopped (about a 1/4 cup)

Method.

▶️ Peel the beet and cut into wedges. Toss with oil and season with salt anad pepper. Bake at 350 for 25 minutes or until fork tender. Set aside.

▶️ Add the room temperature feta cheese along with the thick yogurt, salt & pepper to a large bowl. Beat the mixture with a hand mixer or whisk until fully incorporated and fluffy.

▶️ Spread the feta yogurt mixture onto a large plate, place the roasted beets onto half the plate. Top with crushed pistachios, crushed pink peppercorns and drizzle with good olive oil. Serve with warm pita or flat bread.

June 7, 2022 by VEGAN RECIPES 0

Nut-free Whipped Tofu Cream Cheese

Make vegan cheese at home with this easy recipe.

Ingredients.

▶️ 1/4 cup chopped chives
▶️ 3 tbsp nutritional yeast
​▶️ 1 container high protein tofu
▶️ 2 oz sun dried tomatoes
▶️ 1/4 tsp sea salt

Method.

▶️ Blend in a food processor until smooth and creamy. Scrape down the sides as needed. Optional toppings are extra virgin olive oil, red chili flakes, and herbs. Use as a dip or atop a bagel or toast.

June 6, 2022 by VEGAN RECIPES 0

Brownie Jelly Cups

Ingredients.

Base – Simply combine all ingredients to get a smooth dough.

▶️ 1/4 cup coconut flour
▶️ 1/4 cup hazelnut flour
▶️ 5 spoons cacao
▶️ 1/4 cup maple syrup
▶️ 1/4 cup hazelnut milk
▶️ 1/4 cup chopped hazelnuts
▶️ a pinch of salt

Raspberry Jelly

▶️ 3 cups frozen raspberries
▶️ 5 spoons chia seeds
▶️ 2 spoons maple syrup
▶️ juice of 1 lemon
▶️ 1 tbsp agar agar

Method.

▶️ Cook raspberries, lemon juice and maple syrup. Simply smash fruits with a fork. Add chia seeds and agar agar. Boil it for 1 minute.


▶️ Place brownie base into a silicone mold. Top it with chia jelly. Place it into the fridge for 4 hours.


▶️ Melt chocolate and cover cups. To decorate use more crashed hazelnuts.


Enjoy!

June 4, 2022 by VEGAN RECIPES 2

Eggplant Chickpea Masala

Ingredients.

  • 30 oz of diced tomatoes⁣
  • 3 tbs of tomato paste ⁣
  • 2 tsp of fenugreek ⁣
  • 2 garlic cloves, minced⁣
  • 1/2 cup of water ⁣
  • 2 cans of chickpeas, drained
  • 2 tbs of coconut oil ⁣
  • 2 onion, diced ⁣
  • 1 inches of ginger, diced⁣
  • 2 eggplants, diced ⁣
  • 1 1/2 tbs of garam masala ⁣
  • 1/2 tsp of smoked paprika ⁣
  • 2 tsp Salt/pepper or according to taste
  • 1/2 cup of cilantro, chopped⁣

Method.

1. In a pan, add coconut oil and cook ginger and onion until its caramelized. Add eggplant and garlic and cook for 15 minutes. Stir occasionally. ⁣

2. Add chickpeas, water, tomato paste, diced tomatoes, fenugreek, garam masala, paprika and salt. Make it slimmer by mixing it for 15 minutes.⁣

3. Add cilantro on top before serving.⁣

Enjoy 🙂

June 4, 2022 by VEGAN RECIPES 1

Vegan Caramel Eggnog Chia Pudding

Ingredients.

Chia Pudding

  • 1/4 cup chia seeds
  • 1 cup dairy-free eggnog
  • 1 tsp pure vanilla extract
  • pinch salt

Vegan Caramel Sauce

  • 2 tbsp vegan/plant butter
  • 2 tbsp maple syrup
  • 2 tbsp almond/peanut/sunflower seed butter
  • 2 tbsp dairy-free eggnog
  • ½ tsp baking soda, optional to give it a more caramel color
  • ¼ tsp pure vanilla extract
  • Pinch of salt

Toppings

  • dairy-free whipped cream
  • ground nutmeg
  • maple syrup

Method.

Make the chia pudding by combining the vanilla, chia seeds, nog and salt together in a blender and pulse it after every few minutes until it thickens. Once thickened, pour it evenly into bowls and place it in the fridge to finish setting up 30 minutes to overnight (if overnight cover).


Make the vegan caramel sauce. In a small saucepan, melt the coconut oil / plant butter over high heat. When it’s melted you can now whisk in the maple syrup, vanilla and pinch of salt. Next, whisk in the nut/seed butter, whisking continuously until the mixture starts to thicken. Remove from heat and whisk in the baking soda and nog until it’s smooth and silky like caramel sauce!


Top the chia pudding with a layer of the vegan caramel sauce, a drizzle of maple syrup, dairy-free whipped cream, and a sprinkle of nutmeg.

Enjoy!⁣⁣

June 3, 2022 by VEGAN RECIPES 0

⁣⁣VEGAN CASHEW PINEAPPLE TOFU

Ingredients.

  • For SAUCE – Combine all the ingredients below in a bowl.
  • 1 tbsp sweet chili sauce
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 medium garlic cloves, minced
  • 2 tsp ginger, grated
  • 2 tbsp rice wine vinegar
  • 1 tbsp corn starch dissolved in 2 tbsp water
  • 1 scallion, chopped
  • For KUNG PAO
  • 1 tbsp avocado oil
  • 1 tbsp rice wine vinegar
  • 1 cup pineapple, cubed
  • ¼ cup cashews, lightly toasted
  • 1 green bell pepper, chopped
  • 1 bird’s eye chili, chopped
  • 1 red bell pepper, chopped
  • 1 tsp Szechuan pepper
  • 1 medium onion, chopped
  • Crispy tofu and sauce
  • Chopped scallions to serve

Method.

Heat the avocado oil in a skillet and once hot add the onion and salute 2 mins. Add the bell peppers, pineapple and bird’s eye chili and continue cooking until peppers slightly soften or 5 mins max.


Add the Szechuan pepper and stir again then add the rice wine vinegar and cook until it for 1-2 mins. Add the sauce and stir everything together until the sauce thickens. Add the tofu and stir to coat in the sauce and cook 1 more min.


Remove from heat, stir in the cashews and serve alongside grain of choice then top with scallions.
Enjoy!

June 3, 2022 by VEGAN RECIPES 1

Creamy Roasted Red Pepper Penne with Galicky Kale

Ingredients.

  • ⁣2 tbsp vegan cream cheese⁣
  • ⁣2 tbsp nutritional yeast ⁣
  • ⁣150g pasta of choice⁣
  • ⁣100g butternut squash, in small cubes⁣
  • ⁣3/4 cup plant-based milk⁣
  • ⁣red chili flakes⁣
  • ⁣vegan parm⁣
  • ⁣1-2 tbsp evoo⁣
  • ⁣1 red pepper, stem and seeds removed⁣
  • ⁣1 onion, cut in quarters⁣
  • ⁣2 cloves garlic, whole⁣
  • ⁣salt + pepper to taste⁣
  • ⁣garlicky sautéed kale (vegan butter, garlic and kale pan-fried)⁣

Method.

Add red pepper, onion, garlic and squash to an oven safe pan. Drizzle with evoo and roast at 450 degrees for 25-30 minutes (roughly)—toss halfway through. Veggies should be soft and slightly charred. ⁣

Transfer veggies to a high speed blender. Add 1/2 plant-based milk, vegan cream cheese, nutritional yeast, salt and pepper. Blend until smooth, adding more plant-based milk as needed (just a little at a time). Sauce should coat the back of a spoon.⁣

Cook pasta according to package instructions. Drain and toss in sauce. Sprinkle with red chili flakes and vegan parm.⁣
Serve on a bed of garlicky pan-fried kale.
Enjoy!⁣

June 1, 2022 by VEGAN RECIPES 0