Plant-based & nourishing recipes

Tag: dinner

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 […]

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 and serve with a side of rice.

makes: 4 servings
prep time: 20 min
cook time: 25 min
total time: 45 min

INGREDIENTS:

Salad

  • 5-6 ears corn, in husk
  • 2 medium zucchini
  • oil
  • 1 can of chickpeas, rinsed and towel-dried
  • turmeric & smoked paprika powder
  • salt & pepper

Dressing

  • 50g sun-dried tomatoes (soaked in hot water for 10 minutes or if you use the oil ones you can use them straight away)
  • 200-250 ml hot water
  • 3 tbsp lemon juice
  • fresh basil & parsley
  • 4 cloves of garlic, minced
  • 80ml olive oil
  • 2 tsp sweetener like maple syrup, coconut nectar, honey
  • pinch of salt & pepper
Jamaican jerk eggplant
  • 3 small eggplants or 2 bigger ones
  • 1 tsp ground cinnamon
  • 1 Tbsp ground coriander
  • 1/4 tsp of all spice, cayenne pepper, salt & pepper
  • 4 cloves garlic, minced
  • Fresh grated ginger
  • Bunch of fresh thyme
  • 3 tbsp lime juice
  • 1/4 cup (60 ml) tamari (or soy sauce)
  • 2-3 Tbsp coconut sugar, coconut nectar, honey or maple syrup
  • 2 Tbsp (30 g) melted coconut oil (or any other oil), plus more for grilling
  • 1-2 tbsp of (vegan) barbecue sauce
  • 3 green onions, thinly sliced
  • 1 thinly sliced habanero pepper, seeds removed

If using: rice, to serve

DIRECTIONS:

  1. Preheat the oven to 175 degrees.
  2. If you are serving with rice, start cooking your rice.
  3. Line a baking sheet with baking paper and spread the chickpeas. Sprinkle some turmeric and smoked paprika powder and (optionally) spray some olive oil over them. Bake for 25-30 min until crunchy while you prepare the rest.
  4. Soak the corn husks in cold water for 5 min – and if using sundried-tomato from a packet soak them in (boiling) hot water.
  5. Slice the zucchini and eggplant lengthwise.
  6. Mix all the ingredients for the Jamaican jerk eggplant in a bowl and add the eggplant slices to this bowl. Mix well until every slice is covered in sauce.
  7. Heat the grill on high and spray/brush some olive oil on it.
  8. Once the grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned. Then carefully remove husk and place back on grill until golden brown on all sides – about 5-8 minutes.
  9. When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. Sprinkle some salt & pepper on it. Slice the zucchini in smaller pieces and add to a serving bowl. (If your grill isn’t big enough for both the corn and zucchini, simply take the corn off the grill and let it cool while grilling the zucchini).
  10. In the meanwhile, add all the ingredients for the dressing to a food processor. If you like this dressing runnier, add some more water. Save your leftover dressing in an airtight container for up to 5 days in the fridge.
  11. Grill the eggplant about 4-5 min on each side.
  12. Cut corn off cob, then add to the serving bowl. Turn off the oven and take out the roasted chickpeas. Drizzle with the vinaigrette and more lime juice if desired.
  13. Serve the eggplant with the salad and (optional) rice.
  14. Don’t forget to save your leftovers for a delicious lunch!

Recipe is based on recipes from Minimalist Baker.

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 […]

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 your local supermarket.

makes: 1 pizza
prep time: 5 min
cook time: 10 min
total time: 15 min

INGREDIENTS:

  • 1 pizza base
  • tomato passata
  • shredded (vegan) cheese
  • 1 tomato
  • 1/2 red onion
  • black pitted olives
  • capers
  • 1/4 red capsicum
  • rocket salad
  • Other add on ideas… nutritional yeast, zucchini, pine nuts, ricotta, spinach

DIRECTIONS:

Our microwave has a pizza option, which is simply fantastic. But you can use your oven – just preheat to 220 degrees Celcius.

Slice up all the vegies.

Take the pizza base and add about 5 tablespoons of passata. Divide over the pizza base, but leave about 3-4 cm around the edges.

Sprinkle some (vegan) shredded cheese and top with all the vegies, olives, capers and which ever other add ons you want to use.

Place the pizza in the microwave or oven for about 10-11 minutes until crisp.

Buon appetito!

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 […]

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 time: 1 hour

INGREDIENTS:

  • 1 small yellow onion, diced
  • 3 cloves of garlic, diced
  • 450g button mushrooms, cleaned with dry towel and chopped finely in a food processor
  • 1 tablespoon salt, oregano, black pepper, chili flakes
  • 600g of white beans, drained and rinsed and chopped finely in a food processor
  • juice of 1 lemon
  • 2 tbs fresh parsley, chopped
  • 3 tablespoons of nutritional yeast
  • 150g of bread crumbs, plus some extra for rolling the balls

DIRECTIONS:

Preheat oven to 180 degrees Celcius and line a baking sheet with baking paper. Heat a large skillet over medium heat. Add a splash of water and cook the chopped onion and garlic for 3-5 minutes. Then add the mushrooms and herbs and cook for another 5 minutes. Now add the beans with the lemon juice and turn off the heat while letting it simmer in the hot skillet.

Add the breadcrumbs and parsley to a large bowl and add the mixture to this. Mix well with a wooden spoon.

Meanwhile add some bread crumbs, salt, pepper, chili flakes, and oregano to a bowl. Take a 1 tbs scoops of the ‘meatball’ mixture and roll it into a ball in your hands. Roll it around in the bowl of seasoned bread crumbs and place it on the prepared baking sheet. Repeat until there is no ‘meatball’ mixture remaining.

Bake the ‘meatballs’ for 30 minutes. After 30 minutes flip them for even browning and continue to bake for another 20 minutes.

Let them cool down or eat them immediately on a delicious sandwich or in a pasta. Save them in an airtight container in the fridge up to 5 days or in the freezer for longer.

MACROS:

Per ball:
50 kcal
4.3g protein
0.6g fat
7.5g carbs

This recipe is adjusted from Sobremesa.
Nutritious, high-protein vegan spaghetti

Nutritious, high-protein vegan spaghetti

Yes! Finally a great vegan spaghetti with lots of protein, fiber and low fat. And above all, this one is VERY quick and easy if you have prepared your ‘meatballs’ beforehand. You can substitute the edamame spaghetti for any other bean spaghetti, or opt for […]