Plant-based & nourishing recipes

Tag: vegan option

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 […]

Superfood pesto

Superfood pesto

I love this pesto on a grilled sandwich, in a pasta or add it to a soup… with some tomato and mozerella, grilled zucchini and capsicum… be creative!

makes: 1 jar
prep time: 5 min
cook time: 5 min
total time: 10 min

INGREDIENTS:

  • 1 head broccoli
  • 1 large bunch of basil
  • 1 bunch of parsley
  • handful of baby spinach leaves
  • 1 lemon
  • handful of pumpkin seeds
  • 60g grated Parmasan (optional) or substitute for 4 tbsp of nutritional yeast
  • 1 clove of garlic, smashed
  • pinch of salt and pepper
  • 4 tbsp olive oil

DIRECTIONS:

Chop broccoli roughly and place into your food processor for a few seconds until it is finely chopped

Add basil, parsley and spinach and process again until finally chopped and mixed in with the broccoli.

Add the juice of 1/2 a lemon, Parmesan (or nutritional yeast), garlic and pumpkin seeds.

Season with sea salt and pepper the process again until combined and finely chopped.

Add olive oil and give your superfood pesto one last wiz.

Taste and adjust the flavours adding more lemon, salt or pepper if required.

Store in a glass jar in the fridge for up to 3 days.

Recipe from The Healthy Chef. 

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 […]

Dutch rye ginger bread with fig chia jam

Dutch rye ginger bread with fig chia jam

Another perfect pre- or post workout snack, but also very loved as an afternoon kick! makes: 1 cake and 1 jar of fig chia jam prep time: 10 cook time: 60 min total time: 70 min INGREDIENTS: For the bread: 125g pitted dates 200ml hot water 3 tsp Dutch […]

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 courgettes
  • 1 small purple eggplant
  • 1 bunch of fresh basil
  • 1 clove of garlic
  • 1 can of tomatoes
  • 75 g mozzarella cheese or vegan mozerella
  • 10 g Parmesan cheese or nutritional yeast
  • 1 lemon
  • extra virgin olive oil
  • 50 g rocket

DIRECTIONS:

Preheat the grill to high.

Trim the courgettes and aubergine, slice length-ways into ½ cm pieces, then place in a bowl. Sprinkle generously with sea salt and toss, then put aside.

Pick the basil leaves, set aside and finely chop the stalks. Peel and finely chop the garlic.

Heat ½ tablespoon of olive oil or a splash of water in a medium saucepan over a medium heat, add the garlic and basil stalks, then fry gently for 2 minutes before adding half the tomatoes and the same volume of water. Cook for 10 minutes, or until it reaches a saucy consistency. Add some guar gum or arrowroot to thicken if necessary.

Meanwhile, rinse the courgette and eggplant, then pat dry with a towel. Tip back into a bowl and toss with 1 ½ tablespoons of olive oil, and a good pinch of seasoning.

Spread the courgette and eggplant on the hot tray and slide under the heat.

Grill for 5 minutes, or until browned, then flip the veg grill for a further 5 minutes. Keep an eye on the veg as it grills, then tip into a bowl.

Taste and season the sauce, then pour over the vegetables. Tear over the basil leaves and mix.

Spread evenly on the tray and tear over the mozzarella. Grate over the Parmesan, then slide back under the grill. Grill until the cheese has melted.

Meanwhile, squeeze half the lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and pinch of seasoning. Mix well, then toss through the rocket. When the parmigiana is bubbling and delicious, divide between plates and serve with the rocket.

Recipe adjusted from Jamie Oliver