Are You Doing Veganuary? Try These 4 Easy Vegan Recipes

 

If you’re struggling for inspiration, we've got 4 tasty and nutritious vegan recipes to get you through the day…

 

Apple Cinnamon Overnight Oats

INGREDIENTS (SERVES 2)

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.

 

Roasted Carrot Quinoa Salad Recipe

INGREDIENTS (SERVES 2)

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

½ AVOCADO

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.

 

Lentil Chilli Recipe

INGREDIENTS (SERVES 2)

1 CAN (400g) LENTILS

1 CAN (400g) TOMATOES

1 CAN (400g) KIDNEY BEANS

10 CHERRY TOMATOES

1 ONION

3 GLOVES GARLIC

1 ONION

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.

 

Sesame Cacao Energy Ball Recipe

INGREDIENTS (SERVES 2)

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
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@press-london.com

 

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