All posts tagged: vegan recipes

Veganuary | Smoky Sweet Potato and Borlotti Bean Bake

This is the perfect plate of food for a cold wintry day like today. Vegan dinner recipes are, I find, tricky to come by in amongst brownies, bliss balls and oatmeals – but this one is just perfect. Beans are a vegan saviour, they’re so filling and although rather bland when eaten alone, they transform into a taste sensation when couple with the right ingredients. Borlotti beans baked with gorgeous soft sweet potatoes and a delicious spice mix served with a dollop of organic houmous is just what the doctor ordered to brighten up a bleak January lunchtime vegan style. A note on spices I’ve recently become obsessed with this spice mix that my Mum brought home for me as a souvenir from St.Ives and I can’t wait to stock up on more when I go in February. That’s what I used for this recipe and I 100% recommend it, but if you don’t want to order it you can probably find something similar at your local supermarket. If you love love love the tea towel …

Piccante Courgetti

This is literally a 15 minute meal, 10 minutes if you make it more than once – habit is a wonderful thing. I’ve been looking in to the 5:2 diet lately and one of the most interesting things I picked up on while flicking through the recipe books was the use of carrots and courgette instead of pasta. It’s pretty inspired. So I gave it a try and my whole face lit up when I realised that it actually twirls right around your fork when you eat it just like spaghetti. I’m hooked, I’d go so far as to say that this is my new favourite thing (I’ve had this meal three nights in a row and I’m still not bored of it). It’s enough to fill me up at the moment, but those of you inclined to bigger portions might prefer this as a starter or light lunch. I always bring the heat but in this recipe I’ve climbed a little higher up the chilli ladder, hence the name piccante (spicy in Italian, thanks …

Vegan Stuffed Sweet Peppers

Stuffed vegetables (namely mushrooms and peppers) are huge in the “what do I cook for a vegetarian if they’re coming to dinner” world. But in their natural state, they’re not great for vegans. Almost every recipe you’ll see for stuffed peppers will be laden with cheese, mozzarella, cheddar, feta.. yeah, I miss cheese. Cheesy these ain’t, but they still taste good and they probably have about a third of the calories of your standard dairy based veggie starter and they’re cruelty-free. The gooey texture that cheese would usually lend to a dish like this has not been lost, our good friend avocado has done a stand-up job of replacing it. And when do roasted tomatoes not taste fantastic?   5 or 6 sweet peppers a handful (7 or so) cherry tomatoes, chopped 1/2 avocado 1 garlic clove, chopped finely       In a bowl, mash together the garlic and avocado, keep a few chunks in there but you want this to be relatively smooth. Then add the tomatoes and stir carefully so as not to crush …