Plant-based
Vegan Recipes
Chocolate Mousse
Time: 20 minutes + chilling time (5 hours minimum) Serves: 4
A divine dessert recipe that is guaranteed to impress.
Tip:
The chickpea water may take a while to become light and frothy but keep beating continuously at a high setting and soft peaks will form.
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Ingredients
- 200ml chickpea water
- 90g dairy-free dark chocolate (plus some extra for grating)
- 50ml maple syrup
Method
- Melt chocolate (either in a microwave or in a heatproof bowl sitting over a pan of simmering water, ensuring water doesn't touch the base of the bowl) and leave to cool
- Beat chickpea water with an electric mixer until soft peaks form (this can be done by hand but will take longer)
- Add maple syrup into the bowl with cooled melted chocolate and stir
- Using a spatula, gently fold in the whisked chickpea water into the chocolate mixture until combined
- Pour into individual serving containers (such as ramekins or stemmed glasses) and leave to set in fridge for at least 5 hours
- Grate the extra chocolate to produce fine shavings
- Serve each mousse with some shaved chocolate on top
Equipment
- Electric mixer
Mushroom Soup
Time: 20 minutes Serves: 4
This mushroom soup can be served hot or cold and so is perfect for all seasons.
Tip:
Serve with a few leaves of fresh thyme and a drizzle of olive oil.
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Ingredients
- 1 onion
- 1 garlic clove
- 1 sprig of fresh thyme
- 150g mushrooms
- 200ml vegetable stock
- 100ml coconut milk
- Salt and pepper
Method
- Heat olive oil in a medium-sized pan on a medium heat
- Finely chop onions and cook in pan for around 4 minutes
- Slice mushrooms and add to pan with crushed garlic and cook for another 5 minutes
- Add in thyme leaves and season with salt and pepper
- Add mixture to blender with coconut milk and vegetable stock and blend until smooth and creamy
- Heat soup in pan until steaming
Equipment
- Blender
Falafel Wrap
Time: 10 minutes Serves: 1
Perfect for a super quick lunch or dinner and bursting with flavour from all the freshest ingredients.
Tip:
Try using seeded multigrain wraps to add another dimension of flavour.
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Ingredients
- 1 gluten-free wrap
- 1 tbsp dairy-free pesto
- 1 tbsp hummus
- 1 tbsp chutney
- 2 or 3 falafel
- Around 5 fresh santini or cherry tomatoes
- Around 5 pitted olives
- Around 5 sun-dried tomatoes
- Small handful of spinach
Method
- Place wrap on a chopping board
- Spread hummus, pesto and chutney along centre of wrap
- Place falafel in a row on top of dips and gently crush each one
- Slice fresh tomatoes, olives and sun-dried tomatoes and scatter around falafel
- Sprinkle on onion and spinach
- Fold one side of wrap over the ingredients down the centre and the other side over that (folded in thirds)
- Place in hot sandwich/panini press and heat for 3-5 minutes or until outside of wrap turns golden brown
Equipment
- Panini press
Chocolate Covered Rice Cakes
Time: 10 minutes Makes: 12 rice cakes
Snack? Breakfast? Dessert? Yes, yes and yes!
Tip:
Go for lightly salted rice cakes to get that delicious sweet and salty contrast.
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Ingredients
- 12 rice cakes
- 1 bar dairy-free dark chocolate (100g)
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1/4 cup flaked or sliced almonds
- 1/4 cup cranberries
- 1/4 cup desiccated coconut
Method
- Melt coconut oil and maple syrup in a heatproof bowl sitting over a pan of simmering water, ensuring the water doesn't touch the base of the bowl, whilst stirring gently
- Once the coconut oil and maple syrup are completely melted together, break up chocolate bar and add to bowl
- Continue stirring gently until you have a smooth, shiny chocolate sauce
- Leave to cool for about 5 minutes
- Lay out rice cakes on a tray
- Drizzle chocolate over the rice cakes
- Sprinkle over some flaked almonds, dried cranberries and desiccated coconut
Equipment
- N/A
Pea and Mint Soup
Time: 10 minutes Serves: 4
So easy and simple to make using only 3 main ingredients and 3 steps - a guaranteed success every time!
Tip:
For a final touch, garnish each serving with a small mint leaf resting in the centre.
Ingredients
- 400g peas
- 25g fresh mint
- 400g vegetable stock
- Salt and pepper
- 1 tbsp olive oil
Method
- Cook peas in boiling water
- Add drainned peas, mint, salt and pepper, olive oil and vegetable stock together into a blender and blend until smooth
- Heat in a pot until steaming and ready to serve
Equipment
- Blender
Roasted Butternut Squash
Time: 1 hr 30 minutes Serves: 2
I love this recipe as it really foregrounds squash, a humble vegetable, as the star of the meal! Also a fantastic substitute for a meat roast.
Tip:
Steamed greens, such as broccoli, make the perfect accompaniment to the squash. Cut broccoli into florets and steam for around 5 minutes.
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Ingredients
- 1 whole butternut squash
- Olive oil
- Salt and pepper
- 60g olives (pitted)
- 60g raisins
- 60g pine nuts
- 1/2 broccoli (or your choice of side)
Method
- Preheat the oven to 180˚C (around 350˚F)
- Chop off the ends of the squash
- Slice in half and remove the seeds from the centre using a spoon
- Place on a baking tray, skin side down
- Drizzle over some olive oil and sprinkle with salt and pepper
- Place in the oven and cook for 1 hr 10 minutes
- While the squash is cooking, mix the olives, raisins and pine nuts in a bowl with a splash of olive oil
- After just over 1 hr of cooking the squash, divide the mixture of olives, raisins and nuts into the hollows of each half of the squash and cook for a further 5-10 minutes
- Remove from the oven after 1 hr 15 minutes, or until fork-tender
Equipment
- Oven
Beetroot Soup
Time: 10 minutes Serves: 4
Inspired by a small boulangerie in the Swiss Alps, this is one of my all-time favourite soups that tastes amazing hot or cold!
Tip:
Finish off with a drizzle of olive oil and a sprinkle of sunflower seeds.
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Ingredients
- 250g pre-cooked beetroot
- 1 tbsp dairy-free coconut yogurt
- 400ml vegetable stock
- 1/2 tsp garlic paste (or 1 crushed garlic clove)
- 1 apple
- Salt and pepper
- 1 tbsp olive oil
- Handful of sunflower seeds (optional)
Method
- Roughly chop apple
- Add apple, beetroot, yogurt, vegetable stock, garlic, olive oil, salt and pepper into blender and blend until smooth
- Pour into pan and heat until steaming
- Serve with a sprinkle of seeds and a drizzle of olive oil on top
Equipment
- Blender
