This cabbage walnut pasta is an homage to a meal my coworker used to make; it's one of my favorite quick comfort dinners.
This simple tahini pasta is a nut free recipe that is ready in just 20 minutes! It's rich, creamy, vegan and delicious with fresh basil on top.
Chickpea breadcrumbs, made with canned chickpeas, are grain-free, oil-free, & bread-free! High-protein, oil-free, frugal, and easy-to-make, they are every bit as delicious & versatile as traditional bread crumbs.
Now obviously, this isn’t like the best fake-egg ever, but it’s pretty damn good for how easy it is! IT IS SO EASY. 5 INGREDIENTS, PEOPLE! Inspired by JUST
This hearty and simple Palestinian aubergine and chickpea traybake is inspired by the flavours of moussaka but is meat-free and suitable for vegans.
These Ethiopian berbere spiced lentils are amazing! The tangy flavors are distinct and mildly spicy.
Learn how to make the most flavourful vegan chorizo by following this easy Soyrizo Recipe! Use it for tacos, pizza, pasta, burritos and more.
These Middle Eastern tofu kebabs are my new favourite quick and easy week day dinner. They're ready in no time and you can enjoy leftovers as a nutritious and protein packed snack!
This vegan mascarpone cheese recipe can be used as a dairy-free substitute in a variety of sweet or savory dishes, such as vegan tiramisu, cheesecakes, or pasta sauces, and as an alternative to traditional mascarpone. It can also be spread on toast or used as a topping for fruit or other desserts. Enjoy!
These high protein bagels are vegan and an easy and healthy breakfast option made with 2 main ingredients that provide 12 grams of high quality plant based protein per bagel.
This bright and herbaceous pesto highlights the buttery saltiness of castelvetrano olives, along with the vegetal notes of Brightland’s latest finishing oil. The pesto harnesses the robust flavor of the oil, playing off its notes of artichoke and green banana while balancing it with fresh basil and pine nuts. The olives in this recipe replace a traditional pesto’s parmesan, making this recipe naturally plant-based, and perfect as an appetizer or side.
Lemon Chutney is a versatile, easy to make, flavourful, spicy Indian style chutney. What I like about this recipe is that if you add enough oil, it stays fresh in the fridge for months. It is actually a much quicker version of the Gujarati lemon pickle or limbu nu athanu.
This is an incredible Sicilian aubergine stew, served with fluffy couscous. Jam-packed with veg, it adds up to two of your 5-a-day.
Creamy, rich and delicious, Tofu Paprikash is a flavorful vegan dinner recipe that can be made in 40 minutes.
(Vegan) Persian Eggplant Stew
These vegan, gluten-free carrot-lentil cakes with garlic-herb tahini sauce are something special. Packed with red lentils, carrots, and kale, they're bursting with savory flavors, hearty texture, and oodles of plant-based protein, boasting a mighty 8 grams per patty. I recommend enjoying 2–3 per serving, which makes for a meal with a whopping 16–24 grams of protein (and 8–12 grams of fiber to boot)!
Creamy, tangy, umami rich vegan Japanese style mayo is easy to make with with tofu and cashews. The best eggless mayo spread for sandwiches, dressings, sauces and more!
Immerse your palate in the vibrant flavors of the Middle East with this Lebanese Roasted Cauliflower with Tahini Sauce. The cauliflower is roasted to perfection, creating a deliciously crispy texture that pairs exquisitely with the rich, creamy tahini sauce. This dish is a perfect addition to your mezze table or as a savory side that will impress at any dinner gathering.
These vegan, gluten-free carrot-lentil cakes with garlic-herb tahini sauce are something special. Packed with red lentils, carrots, and kale, they're bursting with savory flavors, hearty texture, and oodles of plant-based protein, boasting a mighty 8 grams per patty. I recommend enjoying 2–3 per serving, which makes for a meal with a whopping 16–24 grams of protein (and 8–12 grams of fiber to boot)!
You cannot believe the amazing aromas in my kitchen when I cooked this lovely and easy spread. Oven-baked foods are my big favorites and it cannot be bad if it contains some nice garlic and bright orange carrots. The outcome of this dish isn't that big but it is really tasty and I recommend to preserve it in a little jar like pesto and spread it on a fresh bread...mmm... 5 carrots 5-6 garlic cloves some salt and pepper 2 tbsp (olive)oil 50 ml water Peel the carrots and cut them into coins. Put the carrot coins, peeled garlic cloves, salt, pepper, oil and water into a little oven pan. Use your hands to mix it all together and bake it almost an hour at 200 celcius until the carrots are soft. Then pour all this stuff to the bowl and mash it with a blender or a potato masher.
Une nouvelle façon de cuire la courge butternut avec du laurier et un sirop au miel , une recette de Donna Hay
Beautiful buffalo mozzarella, without the buffalo, of course.
This Chili Lime Chickpea Cauliflower Wrap is a simple veggie packed sheet pan meal that comes together quick in the oven. Served dressed in a creamy umami rich chipotle lime sauce.
If you can make bagels out of brassicas, anything is possible.
