Plant-based & nourishing recipes

Tag: leftover lunch

Creamy roasted capsicum soup with a kick

Creamy roasted capsicum soup with a kick

This yummy soup will satisfy your taste buds! It has a little kick to it due to the chili. Serve with some toasted bread or croutons. makes: 4 servings prep time: 5 min cook time: 15 min total time: 20 min INGREDIENTS: 2 large capsicums […]

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 […]

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 […]

High protein vegan spaghetti bolognese

High protein vegan spaghetti bolognese

I just love experimenting with different ingredients to see how we can substitute meat and up our protein intake, especially on a gym day. This dish is so easy to make and very high in protein and fiber!

Obviously you can substitute this high protein spaghetti for wholemeal spaghetti, but if you really want that protein kick then get to the health food store and get this amazing high protein, high fiber spaghetti! A serving of this spaghetti has a whopping 41g of protein.

makes: 4-5 servings
prep time: 5 min
cook time: 10 min
total time: 15 min

INGREDIENTS:

  • 2/3 packet (150g, dry) edamame or black bean spaghetti
  • 100g (dry) organic TVP mince (really opt for the organic version here as it is important to have the TVP made from non GMO, organic soy beans)
  • 4 cups of (homemade) pasta sauce
  • 1 tbsp nutritional yeast
  • Optional: add some fresh basil, rocket salad, pine nuts, cherry tomatoes…

DIRECTIONS:

 

Boil water in a pot.

In the meanwhile, add the TVP mince in a bowl and cover with some hot water. Add  a splash of Worcestershire sauce or tamari. Let this sit for about 5 minutes.
Cook the spaghetti for 7-8 minutes.

Add the sauce to a pot and let it simmer over low heat. After 5 minutes, add the TVP mince and stir well.

Serve immediately with some nutritional yeast (as a parmasan substitute) and enjoy!

MACROS:

Per serving:
406 kcal
41g protein
8g fat
41g carbs

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 […]

Eggplant Parmigiana

Eggplant Parmigiana

Italian food is always good. This eggplant parmigiana was a real hit! To turn this dish vegan, use nutritional yeast in stead of the cheese for that cheesy flavour and protein! makes: 2 serves prep time: 10 min cook time: 25 min total time: 35 min INGREDIENTS: 2 small […]