Plant-based & nourishing recipes

Tag: dinner

Easy vegan Barbaco

Easy vegan Barbaco

Fun fact: Barbacoa is a form of cooking meat that originated in the Caribbean from which the term “barbecue” derives (Wikipedia). This dish is Mexican-inspired because that’s what we love! makes: 5 servings prep time: 10 min cook time: 30 min INGREDIENTS: 2 Tbsp (30 ml) olive or grape […]

Satay gado gado

Satay gado gado

Satay gado gado is a very popular dish in the Netherlands, because it has its roots in Indonesia (which was a Dutch colony). I love making this recipe, because it’s very easy and great to make for lunch! Make a big batch of the satay […]

Spelt spaghetti with baked ricotta and cherry tomatoes

Spelt spaghetti with baked ricotta and cherry tomatoes

This vegetarian spaghetti is one of our favourites. Very easy to make and super tasty. Try for yourself!

makes: 4 servings
prep time: 15 min
cook time: 45 min
total time: 1h

INGREDIENTS:

  • olive oil
  • bunch of fresh thyme
  • 4 cloves of garlic
  • 1 fresh red chili
  • 1 lemon
  • 500g ripe mixed-coloured cherry tomatoes
  • 250g best-quality ricotta cheese (or opt for a vegan cheese, or a cashew ricotta – recipe up soon)
  • (spelt) spaghetti
  • 4 handfuls of rocket
  • balsamic vinegar

DIRECTIONS:

Preheat the oven to 180°C. Pour 3 tablespoons of oil into a small bowl. Strip the thyme leaves into the oil. Peel the garlic, then finely slice it with the chilli and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper and mix together. Lay the cherry tomatoes in a baking tray. Rub the flavoured oil all over the ricotta and place in the centre of the tray, then gently rub the remaining oil over the tomatoes. Add a splash of water to the tray, place in the oven and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the packet instructions.

Lift the ricotta out of the tray. Add half a mug of pasta water to the tray and gently shake to loosen all the sticky goodness from the base. Drain the spaghetti and toss straight into the tray with a squeeze of lemon juice, season to perfection, then break that beautiful ricotta over the top. Sprinkle over the rocket, toss together well, then serve with a little drizzle of balsamic.

Based on a recipe by Jamie Oliver.

Zucchini, chickpea & corn salad with sundried tomato vinaigrette and Jamaican jerk eggplant

Zucchini, chickpea & corn salad with sundried tomato vinaigrette and Jamaican jerk eggplant

This dish will just amaze your taste buds. This vinaigrette and the salad are a perfect combo, great to have on it’s own (warm or cold) for lunch or dinner, or to make it into a filling dinner or lunch add the Jamaican jerk eggplant […]

Divine Beetsteak Burgers (100% vegan!)

Divine Beetsteak Burgers (100% vegan!)

Now I can happily say I have created the most perfect vegie burger recipe. I have failed and tried so many times, but never were they this tasty as these beetsteak burgers. The flavour, texture and even SMELL resembles an actual hamburger patty. It’s so […]

Tempeh Tikka Masala

Tempeh Tikka Masala

I started to have more affection towards the Indian cuisine. This tempeh tikka masala is full of nutrients and is a warm, hearty dish – perfect comfort food for autumn or winter. Serve with a piece of pita, naan or roti bread to dip and enjoy!

makes: 6 servings
prep time: 15 min
cook time: 30 min
total time: 45 min

INGREDIENTS:

Tempeh Tikka marinade:

  • 300g tempeh cut into small cubes
  • 1 cup water
  • 1 ½ teaspoon garam masala
  • 1 ½ teaspoon salt
  • 1 teaspoon chili powder or cayenne
  • 1 ½ teaspoon paprika
  • 2 tbsp (nondairy) yogurt

Tikka Masala Sauce:

  • 1 teaspoon garam masalae
  • 1 teaspoon paprika
  • 2 teaspoon coriander powder
  • 2 teaspoon dried fenugreek leaves
  • 1 teaspoon turmeric powder
  • 1 medium onion chopped
  • 1 cup greens of choice
  • 1 can of chickpeas, rinsed and drained
  • 10 medium tomatoes chopped
  • 2 inch ginger
  • 10 cloves of garlic
  • 2 green chilis or to taste
  • 1 tsp salt
  • 5ml coconut syrup or 1 tbsp raw sugar
  • 3 tbsp (nondairy) yogurt

DIRECTIONS:

Tempeh Tikka:
  • Mix all the ingredients of the marinade and add Tempeh. Let sit for 5 mins (optional)
  • Transfer to a pan and cook the mixture over low-medium heat, partially covered for 15 minutes or until all the liquid is absorbed by the tempeh.

Tikka Masala Sauce:

  • Meanwhile, in a deep medium pan, add a splash of water and heat over medium.
  • Add the onion and cook for 7-8 minutes, stirring occasionally till it becomes translucent and golden.
  • Blend the tomatoes, ginger, garlic and chili into a smooth puree and set aside.
  • Add the spices to the onions, and mix well. Add greens and chickpeas, mix and cook for another minute.
  • Add the tomato puree to the onion mixture and cook over low-medium heat for 15-20 minutes stirring occasionally, until the mix thickens.
  • Add the tempeh, and yogurt, salt and sugar and mix well.
  • Take off heat, serve hot topped with fresh chopped coriander, with flat bread/pita/rice.
Based on the recipe by Vegan Richa.

MACROS:

Per serving (without pita):
361 kcal
20g protein
13g fat
45g carbs

Per serving (with pita):
573 kcal
27g protein
16g fat
27g carbs

Vegetarian pizza

Vegetarian pizza

Who doesn’t love pizza? It’s so easy to just make a vegetarian (or even vegan) pizza. This is one of our weekly guilty pleasures… We buy the homemade bases from an Italian deli, but you can easily make them yourself, or just buy them at […]

Pumpkin quinoa chili

Pumpkin quinoa chili

Again another hit in our household. This nourishing (vegan) chili is so easy to make, very cheap, and we always have leftovers to take for lunch! makes: 4-5 servings prep time: 10 min cook time: 40 min total time: 50 min INGREDIENTS: 1 onion, diced 3 garlic cloves, minced […]

Spinach Artichoke Enchiladas

Spinach Artichoke Enchiladas

I have been making these delicious enchiladas even before we went veganish. We love Mexican food and these are just simply to die for!

makes: 6-8 enchiladas
prep time: 10 min
cook time: 25 min
total time: 35 min

INGREDIENTS:

  • Homemade red enchilada sauce (yields 2 cups sauce)

    • 3 tablespoons olive oil
    • 3 tablespoons whole wheat or all-purpose flour
    • 2 teaspoons ground chili powder
    • 1 teaspoon cumin
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried oregano
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cinnamon
    • 2 tablespoons tomato paste
    • 2 cups vegetable broth
    • 1 teaspoon apple cider vinegar or distilled white vinegar
    • Freshly ground black pepper, to taste

    Enchiladas

    • 2 tablespoons olive oil
    • 1 cup chopped red onion (about 1 small red onion)
    • ¼ teaspoon salt
    • 4 cloves garlic, pressed or minced
    • 1 cup drained artichokes
    • 1 can green chilis, drained (or use fresh chilis)
    • 12 ounces baby spinach, preferably organic
    • 1 (15-ounce) can black beans, drained and rinsed
    • ¼ cup sour cream (or vegan sour cream)
    • Freshly ground black pepper, to taste
    • 6 whole wheat tortillas
    • 2 cups homemade red sauce (see recipe above)
    • 1 cup shredded cheese (or vegan cheese)

DIRECTIONS:

  1. Before you make the sauce, measure the flour and spices into a small bowl and place your tomato paste near the stove. In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  2. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.) Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
  3. To make your enchiladas, preheat the oven to 200 degrees Celcius.
  4. In a large skillet, warm 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  5. Add the drained artichokes and green chilis to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking, stirring frequently, until the pan is no longer wet with excess moisture. Remove from heat and transfer the mixture to a bowl. Stir in the drained black beans and sour cream. Season to taste with salt and pepper.
  6. Pour ½ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup spinach artichoke mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle shredded cheese evenly over the enchiladas.
  7. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 5 minutes, until sufficiently golden and bubbly.
  8. Remove from oven and let the enchiladas cool for 10 minutes, then sprinkle chopped coriander on top and serve.

Recipe from Cookie + Kate.

Vegan white bean and mushroom ‘meatballs’

Vegan white bean and mushroom ‘meatballs’

I have been looking for great, nutritious and high-protein vegan ‘meatballs’ for a while now. Falafels are a great option, but these balls really are perfect for a sandwich or pasta. My boyfriend even went for seconds! makes: 35 ‘meatballs’ prep time: 10 min cook time: 50 min total […]