FOOD & NUTRITION
Are You Doing Veganuary? Try These 4 Easy Vegan Recipes
Breakfast oats, cacao & energy balls, roasted quinoa salad & lentil chilli - try these delicious vegan recipes!
If you’re struggling for inspiration, we've got 4 tasty and nutritious vegan recipes to get you through the day…
1 CUP OATS
2 CUPS ALMOND, SOY OR COCONUT MILK
1 APPLE, GRATED
2 tsp CINNAMON
Place the oats, almond, soy or coconut milk, grated apple and cinnamon in a bowl or jar and stir thoroughly.
Place in the fridge overnight.
In the morning top with fresh berries. If using frozen berries, add them the night before.
5 BABY CARROTS
1 CUP PEAS (FROZEN BABY PEAS)
4-5 STEMS KALE (REMOVE STALK)
1 HANDFUL PINE NUTS
2 MEDIUM POTATOES
1 tbsp OLIVE OIL
1 tsp TURMERIC
1-2 tbsp TAHINI
Prepare the carrots by splitting vertically into two (leaving the skin on) and chop potatoes into small cubes (leave the skin on).
Add olive oil to a roasting pan and pre-heat for a couple of minutes in the oven.
Meanwhile, toss the cubed potatoes in the turmeric then add the potatoes and carrots to the roasting pan and cook for approx. 30 minutes.
Cook the quinoa as per instructions (whilst the potatoes and carrots are roasting).
Prepare kale by removing leaves from the stalk and finely chop.
Prepare peas and chop spring onions and avocado.
Using a salad bowl mix the quinoa, kale, peas and avocado together (saving some spring onions for decoration).
Just before the potatoes and carrots are ready, add a handful of pine nuts to the tray and roast for the last few minutes.
Add the carrots, potatoes and pine nuts to the salad bowl and mix all ingredients together (saving a couple of carrots for the top).
Squeeze fresh lemon juice, top with spring onions and 1-2 tbsp of tahini. Toss salad.
1 CAN (400g) LENTILS
1 CAN (400g) TOMATOES
1 CAN (400g) KIDNEY BEANS
10 CHERRY TOMATOES
3 GLOVES GARLIC
3 CLOVES GARLIC
2 tsp GROUND CORIANDER
3 tsp GROUND CUMIN (OR MORE DEPENDING ON HOW HOT YOU LIKE YOUR CHILLI!)
250 ml VEGETABLE STOCK
HANDFUL OF FRESH CHIVES (OPTIONAL)
2 tbsp OLIVE OIL
Finely chop the onion and grate cloves of garlic. Heat a frying pan and add olive oil. When hot, add the onion and garlic and sauté until soft and reduce the heat to medium.
Drain and rinse the lentils and add to the frying pan along with ground coriander, cumin and chilli powder - stir.
Add tomatoes and vegetable stock - once heated through, reduce to a low heat.
Drain and rinse the kidney beans and chop cherry tomatoes, add to the pan and stir through.
Leave for approximately 30 minutes (stirring occasionally) until the sauce is a nice consistency and the liquid has reduced.
Serve with chopped fresh chives, coriander or spring onions and a side of your choice.
12 DATES (PITTED)
1 CUP DESICCATED COCONUT
2 tbsp CACAO POWDER
2 tbsp TAHINI
4 tbsp SESAME SEEDS
1 tbsp CHIA SEEDS
Remove stones from dates and place all ingredients (saving 1-2 tbsp sesame for rolling) into a food processor.
Blend until all ingredients are thoroughly mixed together.
Using hands and approximately 1 tablespoon of mixture, roll into 8 balls.
Roll balls in remaining sesame seeds to decorate.
Place in freezer for 30 minutes and then store in a refrigerator.
Photo Credit: Rezel Apacionado
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