healthy vegan

Vegetable curry is a good choice when you’re on a diet because vegetables are so low in calories, which means you can have a generous portion. This very low-calorie dish provides three of your five-a-day. It's also vegan.

Each serving provides 300 kcal,11g protein, 40g carbohydrate (of which 27g sugars), 8g fat (of which 0.5g saturates), 12.5g fibre and 1.3g salt.


Butternut squash curry with cauliflower 'rice'

cauliflower florets

olive oil

salt and black pepper

tsp rapeseed oil

onion (75 grams/2½oz peeled weight), chopped

250 grams/9 ounces butternut squash,

garlic clove, finely chopped

tbsp curry paste (see tip)

tomatoes

150 milliliters/5fl oz vegetable stock

grams/1½oz baby spinach, washed (frozen is also fine)

This vegan mushroom stroganoff is served with a flat ribbon pasta, such as pappardelle or fettuccine. It’s rich and full of flavour and quick to cook – ideal for a midweek supper.

Vegan mushroom stroganoff 

160 grams/5¾oz dried pappardelle or fettuccine pasta

shallots,

garlic cloves, finely chopped

mushrooms

tsp smoked paprika

Dijon mustard

tamari

125 milliliters/4fl oz vegetable stock

milliliters/4fl oz plant-based crème fraîche or single cream alternative

½ lemon, juice only

thyme

This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes.

This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.

Spinach, aubergine and chickpea curry

spinach

red onions, chopped

tinned chickpeas, drained and rinsed

hot green chillies,

coriander

cumin seeds

aubergine, approx. 400 grams/14 ounces,cut into 2cm (3/4in) dice

salt

Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner.

Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g sugars), 15g fat (of which 2g saturates), 12.5g fibre and 3g salt. 

Greens with giant couscous and tahini

130 milliliters/4fl oz hot vegetable stock

60 grams/2¼oz wholewheat giant couscous

broccoli

green beans,

150 grams/5½oz kale

tahini

lemon juice

tsp sea salt flakes

black pepper

A lokanta or 'tradesmen's restaurant' is where you can find delicious home-cooked style food in Turkey – such as this healthy, vegan, roasted vegetable stew with butterbeans.

Lokanta stew

onion,

peppers,

tins butter beans

allspice

green beans

You can add any veg you like to this versatile stew. Just add root vegetables and squash at the beginning, green vegetables towards the end and frozen peas or sweetcorn at the last minute. Adding baked beans adds a little sweetness, plus fibre and protein.

Each serving provides 162 kcal, 7g protein, 25g carbohydrates (of which 10g sugars), 2.5g fat (of which 0.5g saturates), 8g fibre and 0.4g salt.

Versatile vegetable stew

onion, finely diced

carrots,

garlic cloves, finely diced

tsp sweet smoked paprika

½ tsp dried thyme

potatoes, peeled, cut into 1cm/½in dice

600 milliliters/21fl oz vegetable stock

cauliflower,

200 grams/7 ounces fine green beans, cut into 2cm/¾in pieces

beans

parsley

Nadiya's dal makes a luxury out of everyday ingredients. The garlic, chilli and spice tarka is an absolute must.

Nadiya's dal 

250 grams/9 ounces toor dal (yellow split pigeon peas)

vegetable oil

onions, chopped

red chilli, finely chopped (seeds removed if preferred)

garlic cloves, crushed

½ tsp ground turmeric

½ tsp chilli powder

tsp cumin

red chillies

floury potatoes, peeled and cut into 5mm dice

tomatoes, roughly chopped

½ onion, thinly sliced

red chilli, thinly sliced

tsp panch phoran

coriander leaves

A speedy, vegan stir-fry with aromatic spice and plenty of veg. Dr Rupy and the BOSH! team make a flavour-packed dinner that costs under £1 per portion.

Each serving provides 489 kcal, 14g protein, 81.5g carbohydrate (of which 13g sugars), 9g fat (of which 1.5g saturates), 11g fibre and 1.1g salt. 


Vegan Singapore noodles

grams/5½oz rice vermicelli noodles

olive oil,

onion, thinly sliced

½ red pepper, deseeded and thinly sliced

parsnip,

½ savoy cabbage, finely shredded

curry powder

chilli flakes

50 grams/1¾oz spring onions, thinly sliced

tbsp light soy sauce

tsp sesame oil

A speedy, vegan stir-fry with aromatic spice and plenty of veg.

This nourishing rice bowl is topped with spicy black beans, sweetcorn, avocado and lime. It's packed with fibre, counts as 4 of your 5-a-day and is low in saturated fat.

Vegan burrito bowl

easy-cook brown rice

tomato purée

½ tsp hot chilli powder

tsp vegetable bouillon powder (gluten-free, if needed)

black beans,

tomatoes, chopped

fresh coriander, chopped

limes, juiced

avocados

sweetcorn

Tip the rice and 600ml water into a pan, then stir in the tomato purée, cumin, chilli and bouillon powder. Cover and cook over a low heat for 20 mins until the rice is tender, and it has absorbed the liquid. Remove from the heat and stir in the black beans.

Meanwhile, mix the tomatoes with the red onion, coriander and the juice of 1 lime to make a salsa. Roughly mash the remaining lime juice with the avocados to create a chunky texture.

Spoon the rice into four bowls or rigid containers (cool the half you are saving for another day first). Top with the tomato salsa, avocado and corn. The rice will keep for up to two days – just make the toppings fresh on the day.

This vegetarian paella uses mainly store cupboard ingredients, including roasted red peppers, chargrilled artichokes and black olives, all from a jar.

Each serving provides 293 kcal, 6g protein, 38g carbohydrates (of which 6g sugars), 9.5g fat (of which 1.5g saturates), 6g fibre and 1.5g salt.


Vegetable paella 

tbsp virgin olive oil

onion, finely chopped

leeks,

garlic cloves, thinly sliced

150 grams/5½oz paella rice

tsp hot smoked paprika

bay leaves

milliliters/2½oz sherry or white wine

600 milliliters/20fl oz hot vegetable stock (made with 1 stock cube)

160 grams/5¾oz chargrilled artichoke antipasti, drained

grams/1¾oz black olives,

lemon wedges

This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it. 

Butternut squash and sweet potato curry

red onion,

red chillies, stalks removed and cut into three

ginger,

garlic cloves, halved

turmeric,

tsp coriander

cinnamon

tsp sea salt flakes,

tbsp coconut oil oil

x coconut milk

350 milliliters/12fl oz vegetable stock

tin chopped tomatoes

sweet potatoes, peeled and cut into large bite-sized pieces

butternut squash, peeled, de-seeded and cut into bite-sized pieces

grams/10½oz black Venus rice, to serve

limes,

This orange peel tea is an addictingly fresh, tasty &amp; fragrant drink. Using dry or fresh orange peels, we transform a humble ingredient into a ray of sunshine in a cup!

Zesty Orange Peel Tea - Fresh or Dried Peel

orange (washed)

water

Juice the Orange. Cut the orange in half. Squeeze out all the juice using your hands or a citrus squeezer.

Prepare the Orange Peels. Cut each half of the juiced orange into 2-3 pieces. Remove as much of the white pith as possible and discard any remaining flesh. Then cut each piece of peel into many small strips.

Add Ingredients. Add water, orange peels, and spices to a saucepan. Bring to a simmer.

Steep the Tea. Reduce the heat and let the mixture simmer for 10 minutes. Then set aside and let cool.

Add Orange Juice. Add the orange juice you squeezed earlier and stir to combine.

Strain. Pour the tea through a strainer into a mug. Enjoy warm or cold with ice cubes.

Decorate. If desired, decorate with orange slices, a sprinkle of orange zest, and some spices on top (cinnamon stick, cloves, star anise, etc).

Saffron water (kesar ka paani) is the perfect cool or warm beverage made using just three ingredients.

How To Make Saffron Water: Recipe, Benefits and Use

sugar

saffron threads (about ¼ tsp)

Grind It. Use a pestle and mortar* to grind the saffron strands with sugar until they&#39;re as powdery as possible.

Boil It. Boil a cup of water (in a kettle or a small saucepan).

Combine &amp; Steep. Add ground saffron to hot water. Cover and let it steep for at least 10-15 minutes to release its orange-yellow color. The longer you let it steep, the more intense will the drink be.

Strain &amp; serve. Strain the water through a fine-mesh sieve. Pour into a serving glass or mug. Serve with a lemon wedge and ice cubes (optional).

This tangy frozen lemonade concentrate is a fun alternative to iced tea and a great way to sneak in some extra nutrients!

Easy Homemade Frozen Lemonade Concentrate

lemon juice lemon

sugar (white, granulated, superfine, etc)

lime (juice only)

First, peel/zest two lemons. Set the zest aside for later.

Slice all the lemons &amp; lime in half and squeeze out the juice.

Add sugar, water &amp; lemon peel/zest to a medium-sized pot. Heat on medium heat until the sugar is completely dissolved (about 5 minutes).

Turn off the heat. Let the mixture cool down a little (about 5 minutes) and then pour in the fresh lemon juice that you squeezed earlier.

Pour the mixture through a fine-mesh sieve to remove any bits.

Lastly, carefully pour the mixture into an ice-cube tray*. Cover with a lid and place in the freezer for a few hours or overnight.

These golden brown toasted pepitas are the perfect tasty snack packed with health benefits and made in under 20 minutes.

Oven Roasted Pepitas - 4 Ways!

pepitas

salt & pepper (to taste)

garlic powder

basil

oregano

tsp sweet paprika

chili flakes (to taste)

maple syrup

tsp pumpkin pie spice

Add the pepitas to a medium-sized bowl. Drizzle oil on top &amp; add the additional ingredients depending on flavor variation. Toss pepitas or use a fork to stir, coating them evenly.

Transfer the pepitas to a lined baking sheet. Use a spoon/spatula/fork to arrange them in a single layer.

Bake at 350°F (180°C) for about 12 minutes*. For best results, stir them about halfway through to ensure even baking.

Serve &amp; enjoy! They&#39;ll be scorching hot when you remove them from the oven so allow a few minutes for them to cool down a little first.

Savory green spinach crepes with basil, parsley &amp; herbs. Super easy and made within 10 minutes.

Top 23 healthy vegan recipes from across the web

The most viewed healthy vegan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut squash curry with caulifl...

Vegan mushroom stroganoff

Spinach, aubergine and chickpea cur...

Greens with giant couscous and tahi...

Lokanta stew

Versatile vegetable stew

Nadiya's dal

Vegan Singapore noodles

Vegan burrito bowl

Vegetable paella

Butternut squash and sweet potato c...

Zesty Orange Peel Tea - Fresh or Dr...

How To Make Saffron Water: Recipe, ...

Easy Homemade Frozen Lemonade Conce...

Oven Roasted Pepitas - 4 Ways!

Super Green Savory Spinach Crepes (...

Easy Oat Milk Smoothie with Mango, ...

Creamy Leek Soup Without Potatoes -...

Vegan Brocoli Potato Soup

The Best Creamy Thermomix Pumpkin S...

The BEST Full English Vegan Breakfa...

Cinnamon Turmeric Ginger Tea

Healthy Creamy Vegan Pasta

Top 23 healthy vegan recipes from across the web

The most viewed healthy vegan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut squash curry with caulifl...

Vegan mushroom stroganoff

Spinach, aubergine and chickpea cur...

Greens with giant couscous and tahi...

Lokanta stew

Versatile vegetable stew

Nadiya's dal

Vegan Singapore noodles

Vegan burrito bowl

Vegetable paella

Butternut squash and sweet potato c...

Zesty Orange Peel Tea - Fresh or Dr...

How To Make Saffron Water: Recipe, ...

Easy Homemade Frozen Lemonade Conce...

Oven Roasted Pepitas - 4 Ways!

Super Green Savory Spinach Crepes (...

Easy Oat Milk Smoothie with Mango, ...

Creamy Leek Soup Without Potatoes -...

Vegan Brocoli Potato Soup

The Best Creamy Thermomix Pumpkin S...

The BEST Full English Vegan Breakfa...

Cinnamon Turmeric Ginger Tea

Healthy Creamy Vegan Pasta

The most viewed healthy vegan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine