The most perfect balance of nostalgia and deliciousness! Reminiscent of the orange creamsicles we all grew up loving! Creamy, zesty and bursting with the unmistakable sweet, vibrant citrus punch of sumo citrus. These oats are both nourishing and absolutely craveworthy!
INGREDIENTS- serves 4
juice and pulp of 3 sumo citrus 1/2 tsp sumo citrus zest 2 cups gf oats 2 cups almond milk (or plant milk of choice) 1 1/2 cups vegan Greek style yogurt 2 tbs chia seeds 3 tbs maple syrup 1/4 tsp vanilla extract
Suggested toppings:
vegan yogurt Slice of sumo citrus Vegan white chocolate chips
Method:
1. In a large bowl mix together the oats, chia seeds, sumo citrus juice and zest, yogurt, maple syrup, vanilla extract and almond milk until thoroughly combined. 2. Transfer to a large container, cover and allow to rest for atleast 2 hours. And overnight for meal prep. 3. When ready to serve. Add a quarter of the mixture to a bowl and top with extra yogurt, a slice of sumo citrus, and vegan white chocolate chips. Feel free to top with any toppings you like as well!
This is such a great idea to use up your ripe avocados. With the crispy outer layer and the super creamy guacamole filling, this scrumptious snack will surely be a family favourite.
Ingredients:
Avocado Spring Rolls
Makes 8-10 egg rolls
3 med size ripe avocados seeded and mashed
1/3 cup chopped green onions
1 jalapeño seeded and diced
3 tbps of chopped cilantro
8-10 spring roll pastry dough wrappers
1 cup of Oil for frying or use your air fryer
Method:
Add chopped green onions, cilantro and diced jalapeño mashed avocados. Meanwhile add oil to the frying pan or wok and heat if not using a min air fryer.
To make the egg rolls: Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of the wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.
Fry the egg rolls in oil for 2 min on each side until golden brown. Or air fry at 390 F for 15 flipping the egg rolls around in between. Remove with a metal tong onto a paper towel lined plate. Serve immediately with favorite dipping sauce.
Keeping it real and keeping it delicious guys. This easy romesco cauli recipe is simple, stress-free and scrumptious! Packed with nuts, veggies, and whole food goodness, all while tasting super indulgent!
That rich, smokey sauce is the best way to ramp up the flavour and elevate such a simple veggie. Bougie on a budget, as I like to say! Plant based, gluten free, and super nourishing. Made with simple pantry-staple ingredients + effortless prep. A weeknight dinner dream come true, and totally perfect for the bank hol weekend!
Ingredients:
4 mini cauliflowers 1.5 litres veg stock 400g jar roasted red peppers, drained 1/2 cup blanched almonds, roasted 1/2 cup walnuts, roasted 3 tbsp parsley, chopped 1/4 cup olive oil 1/2 tsp salt 1 tsp smoked paprika 1 garlic clove 1 tbsp lemon juice 1 tsp red wine vinegar 5 tbsp tomato puree 1/4 cup sun-dried tomatoes
TO SERVE Vegan Parmesan Fresh parsley
Method:
Add cauliflowers to large pan and cover with stock. Bring to boil then cover with a lid & simmer for 20 min. If using a large cauliflower cooking times will vary. Cook until slightly soft and you can just cut through it. Add peppers, almonds, walnuts, parsley, olive oil, salt, paprika, garlic lemon juice, RWV, tomato puree & sun dried tomatoes to a food processor and pulse until a chunky smooth texture. Option to thin with a little water if you like. Preheat oven to 200C/180 fan. Remove cauliflowers from stock and place on a baking dish. Spray with oil & sprinkle with salt. Bake for 15 min. Add the romesco sauce to the baking dish and toss to coat cauliflowers. Bake for about 10 mins until sauce is thick and juicy and cauliflowers are cooked through. Top with parmesan + parsley to serve. Note: if using large cauliflower, once boiled in stock until al-dente, slice into 1 inch steaks before adding to the baking tray. Cooking times will vary, so use your judgement.
Nutty, fruity, creamy deliciousness! When we say these are the best oats you will ever try, We Mean it! These creamy vegan oats are about to blow your socks off!
Almond milk makes this breakfast bowl super creamy, and those coconut oil fried bananas just take things to the next level! Who doesn’t love a banana?
Banana split vibes but make it vegan, healthy and oaty! Drizzle with as much peanut butter as your heart desires.
Ingredients:
SERVES 2 1 cup jumbo oats 2 cups almond milk 1/2 tsp vanilla extract 1 banana, halved lengthways 2 tsp coconut oil Optional sprinkling of coconut sugar 1/2 cup frozen mixed berries Maple 1/4 cup almonds, toasted chopped Peanut butter
Method:
Add oats, almond milk and vanilla to a pan. Bring to a low boil then reduce to a simmer and cook for 5 – 7 mins or to your taste. Heat coconut oil in a non-stick pan. I like to use my. Option to dust banana with coconut sugar and fry for 1- 2 mins, turning once until slightly soft. Add frozen berries to a mug of boiling water, allow to sit for 3 mins then drain. Add porridge to a bowl and top with berries, caramelised banana, almonds, peanut butter and optional drizzle of maple.
There are salads you make because something light is needed. And then there are salads like this Vegan Lentil and Delicata Squash Salad — the kind that is warm, substantial, and deeply satisfying, with caramelized rings of roasted delicata squash, hearty green lentils, peppery arugula, and a tangy maple Dijon dressing that ties every component together into something that feels genuinely complete as a meal. This is that salad. The one that makes people reconsider what a salad can be. The one that is as satisfying as any warm dinner but as vibrant and fresh-tasting as the finest bowl you have ever made.
Delicata squash is one of the most underused and most rewarding vegetables in autumn cooking — its thin, edible skin means it requires no peeling, its natural sweetness intensifies dramatically when roasted into caramelized rings, and its creamy, slightly chestnut-flavored flesh pairs beautifully with the earthy depth of green lentils. Together with peppery arugula, toasted pepitas, and a warm maple Dijon dressing, they create a salad that is genuinely greater than the sum of its parts.
What makes this salad so outstanding is the contrast between warm and cool, tender and crunchy, sweet and tangy — all present in every single forkful.
This recipe is 100% vegan, naturally gluten-free, ready in about 45 minutes, and absolutely wonderful served as a main course lunch or a hearty dinner salad year-round.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
15 mins
30 mins
45 mins
4
~340 kcal
Ingredients
For the Salad
2 medium delicata squash, halved lengthwise, seeded, and sliced into 1cm rings
1½ cups (300g) green or French lentils, cooked and drained
4 cups (80g) arugula or mixed greens
¼ cup (35g) pepitas (pumpkin seeds), toasted
¼ cup (30g) dried cranberries (optional)
2 tbsp olive oil, for roasting squash
Salt and black pepper
For the Maple Dijon Dressing
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 small clove garlic, grated
Salt and black pepper to taste
Optional Add-ins
Crumbled vegan feta scattered over
Thinly sliced red onion, pickled or raw
Fresh thyme leaves scattered over the squash before roasting
Toasted walnuts instead of pepitas
Instructions
Roast the delicata squash. Preheat the oven to 425°F (220°C). Toss the sliced delicata rings with olive oil, salt, and pepper. Arrange in a single layer on a lined baking sheet and roast for 20–25 minutes, flipping halfway, until deeply caramelized and golden on both sides.
Cook the lentils. If not using pre-cooked lentils, rinse the dry lentils and cook in vegetable broth or salted water for 20–25 minutes until just tender but still holding their shape. Drain and season with salt while warm.
Make the dressing. Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and grated garlic until completely combined and emulsified. Season with salt and pepper.
Toast the pepitas. Toast the pepitas in a dry skillet over medium heat for 2–3 minutes until lightly golden and beginning to pop. Set aside.
Assemble the salad. Spread the arugula across a large serving platter or bowl. Top with the warm lentils, roasted delicata squash rings, toasted pepitas, and dried cranberries if using. Add any optional extras.
Dress and serve. Drizzle the maple Dijon dressing generously over the salad. Serve immediately while the squash and lentils are still warm.
Pro Tips
Do not peel the delicata squash — its thin skin becomes tender and slightly caramelized during roasting and is entirely edible, saving significant prep time.
Roast the squash at high heat for the most caramelized, golden result — lower heat produces pale, soft squash without the caramelization that makes it so delicious.
Season the lentils while warm so they absorb the seasoning fully rather than tasting bland in the finished salad.
Dress the salad just before serving to keep the arugula from wilting.
Why Delicata Squash Is the Best Salad Squash
Unlike butternut squash, which requires peeling and cubing before roasting, delicata squash has a thin, completely edible skin that needs only a quick scrub before slicing into rings — making it one of the most convenient autumn vegetables available. Its natural sweetness intensifies dramatically during roasting, and its creamy, slightly sweet flesh is far more interesting than the more commonly used butternut in a warm salad context.
Flavor Variations
Butternut Squash Version: Replace delicata with roasted butternut squash cubes if delicata is unavailable.
Warm Spiced Version: Add a pinch of cinnamon and cumin to the squash before roasting for a warmly spiced Middle Eastern-inspired character.
Pomegranate Version: Replace the dried cranberries with fresh pomegranate seeds for a more vibrant, jewel-like version.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~340 kcal
14g
44g
12g
13g
Storage
Refrigerator: Store undressed components separately for up to 3 days. Assemble and dress fresh before serving for the best texture.
Lentils: Store cooked lentils in an airtight container for up to 5 days — they are excellent for adding to bowls and salads throughout the week.
Roasted squash: Keeps refrigerated for up to 4 days. Reheat briefly in the oven or air fryer before adding to the salad.
Frequently Asked Questions
Can I use a different type of lentil?
Yes — French green lentils (Puy lentils) hold their shape best and are ideal for salads. Regular green lentils also work well. Red lentils are not recommended as they become too soft and fall apart.
Can I serve this salad cold?
Yes — it is also delicious at room temperature or cold, though the warm version with the contrast between the warm squash, lentils, and cool arugula is particularly satisfying.
Is delicata squash available year-round?
Delicata squash is primarily an autumn and winter vegetable, typically available from late summer through early winter. Butternut squash is the most widely available year-round substitute.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more satisfying vegan salad and bowl recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
Vegan + plant based and Refined sugar free!! Sweet, jammy, caramelised bananas…so drool-worthy! Incredibly good, especially on creamy oats. If you love fried bananas but prefer to opt for unrefined sugars, then this is the recipe for you!
Maple is a great vegan alternative to other unrefined sweeteners And maple is usually a lot more accessible to buy at the supermarket than other options. Win Win!
Drizzled with lashings of creamy peanut-butter and served on a bowlful of dreamy vanilla oats. You’ll practically float out of bed knowing you’ve got this for breakfast!
Ingredients:
Serves 4
CARAMELISED BANANAS
4 bananas, halved
2 tbsp maple
2 tsp coconut oil
OATS:
1.5 cups jumbo oats
2 cups almond milk
1/2 tsp vanilla extract
2 tbsp peanut butter
METHOD:
1. Add oats, almond milk and vanilla to a bowl. Stir to combine and allow to rest for 10 minutes.
2. Heat coconut oil in a frying pan or dutch oven. Drizzle bananas in maple and place in the pan, sliced side down. Cook for 1-2 mins and carefully flip over using a spatula. Cook for 30 secs – 1 min.
3. Add oats to a bowl and top with caramelised bananas, the leftover coconut maple oil and a good drizzle of peanut butter.
Crispy chickpeas are one of my favourite things to make; they’re delicious as a snack, on toast, or in a salad. This vegan caeser salad is delicious, easy to make. I love a fresh, flavorful crouton for the crunch. (Perfect for leftover bread)
Served with a tasty tahini dressing. Check the 3 step recipe below:
Ingredients:
Crispy chickpeas:
1 can of chickpeas
Drizzle of olive oil
spices – 3/4 tsp of: salt pepper garlic powder, onion powder, smoked paprika pul beber, harissa powder.
Mix well and airfryer for 10 minutes on 190c, turn half way.
Tahini dressing:
In a jug, mix:
1/2 cup tahini
1/4 cup water.
1/2 lemon juice
1.5 tsp of Dijon mustard
1/2 tsp of salt & pepper.
1 minced garlic.
Add all ingredients and whisk, add more water if it’s too thick. Apply generously and this keeps in the fridge too.
Spicy croutons:
Tear up old bread/ciabatta etc.
3 tbsp of olive oil
Spices: 1/2 tsp of salt, pepper, paprika, garlic powder, parsley.
Mix well and gently toast in a hot fry pan until brown and crispy. (will keep for a while in an air stored jar)
Method:
1. 1 romaine lettuce roughly chopped with mini gem lettuce. 2. Add crispy chickpeas, croutons, optional vegan parmesan and generously dress with tahini sauce.
Fragrant, creamy and super tasty. This is how potato salad should be! 😍
Ingredients 2-3 pounds Yukon gold potatoes, cubed 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 1 cup chopped celery 1 tablespoon sweet relish 1 green onion, chopped
Creamy Garlic Herb Sauce 1/2 cup vegan mayonnaise 1 tsp lemon juice 3 garlic cloves, minced 1 tsp dried dill 1 tsp dried oregano 1 tsp dried basil 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp smoked paprika (Can also use paprika) 1 Tbsp apple cider vinegar 1 tsp maple syrup Instructions:
Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.
Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.
Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve.
This is the ultimate comfort food. Cheesy, warm and super tasty. The topping makes the dish 10x better!
Ingredients
1 large head of cauliflower 2 cups chopped cavalo nero 400g tin beluga lentils 1 cup shredded vegan cheese 1/2 cup vegan parmesan Fresh parsley
Cream sauce: 1/4 cup vegan butter 1-2 cloves garlic 4 tablespoons flour, regular or gluten-free 3 cups unsweetened soy milk 1-2 tsp dijon mustard 1.5 teaspoons salt 2 teaspoon fresh thyme, chopped 1/4 teaspoon nutmeg Black pepper
Method
1. Preheat an oven to 375 F/190 C/gas mark 5. 2. Butter a large baking dish and set it aside. Cut the cauliflower into florets and steam for 10-12 minutes until slightly tender. Rinse in cold water, drain, and arrange in the baking dish. 3. Drain and rinse beluga lentils, chop kale into small pieces, add to the baking dish and stir together with the cauliflower. 4. Peel and mince garlic. 5. In a large saucepan, melt butter on medium heat and sauté garlic for 2-3 minutes. Whisk in the flour until it becomes a smooth paste, then add the soy milk, about 1/2 cup at a time, whisking throughout. Continue whisking until the sauce is completely smooth and has started to thicken. 6. Remove sauce from heat and whisk in dijon mustard, salt, thyme, and nutmeg. Season with black pepper, to taste. 7. Pour most of the Béchamel sauce over the cauliflower, kale, and lentils, and gently stir together until the veg is well coated in sauce. Add the rest of the sauce on top and bake, uncovered, for 15 minutes. 8. Stir together shredded vegan cheese and vegan parmesan. Sprinkle evenly on top of the gratin and bake for 15-20 minutes more, until golden brown and crispy on top. 9. Garnish with chopped fresh parsley, thyme leaves, and a generous sprinkle of black pepper.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
Cookie
Duration
Description
cookielawinfo-checkbox-analytics
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional
11 months
The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy
11 months
The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
