Plant Based Recipe Round Up
With the growing popularity of Veganuary, now seems a good time to share a round-up of some of the plant based recipes I posted last year.
Many years ago I was vegan, and before that a vegetarian, based on animal welfare concerns. However, I’m now a committed omnivore and believe that a mixed diet incorporating ethically reared meat, eggs and dairy can be good for health and the environment. But I still eat a lot of plant based meals and enjoy cooking them.
Also, with most people in Britain still struggling to eat the recommended minimum of five portions of fruit and vegetables per day, it can’t do any harm introducing more meals into our diet which are based largely on plants.
So, here’s my round-up of just some of last year’s delicious recipes, all suitable for Veganuary and beyond. I hope everyone – vegan, vegetarian and omnivore – will find something to love.
Click on the recipe title or image to go to any recipe
Courgetti in avocado, cashew & basil sauce with roasted tomatoes
A tasty, super-quick, plant-based bowl of goodness that’s much lighter than traditional pasta and sauce.
Baked falafel, zhug chilli-herb sauce & tahini dressing
All the flavour of traditional falafel but baked instead of deep fried. Delicious with tahini and a tongue-tingling zhug.
Simple Lentil Soup
This is a fine example of the fact that good food doesn’t have to be complicated or expensive. Have this in your repertoire and you’ll have the basis for a whole range of nutritious, tasty soups.
Corn, Red Pepper & Coconut Curry
Subtly spiced, creamy, delicious and inspired by the dishes of South and West India. Use fresh, frozen or tinned corn.
Cauliflower-Broccoli Tabbouleh, Roasted Fennel & Double Tomato Dressing
This is my take on the refreshing Lebanese salad. I replace the traditional bulgur wheat with cauli and broccoli to make a vegetable-packed version, including a rich dressing with fresh and sun-dried tomatoes.
Vitamin Rich Salad with Tahini-Soy Dressing
During the season for coughs, colds and sniffles, what better way to give yourself a healthy boost than with a crunchy, raw salad packed with vitamin rich vegetables? A generous drizzle of Tahini-Soy Dressing with its combination of earthy, tangy and umami flavours makes this salad one you’ll want to make again and again.
Vegetable Tomato Soup
Chunky and satisfying, Vegetable Tomato is so easy to make. It’s endlessly adaptable too; just use whatever vegetables and herbs you have to hand.
Spiced Split Pea Soup with Apple & Coconut
In this light and refreshing soup, nutritious split peas are enlivened with spices and given a nuttiness with coconut. Tangy apple provides sharpness.
For more recipes with plants as the main ingredient (some are vegan, some vegetarian, some with small amounts of fish, meat, eggs or dairy), select ‘PLANT BASED‘ from the Recipes drop-down menu on my homepage.