vegan friendly

This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!

West African Peanut Soup

canola oil

onions (finely chopped)

ginger

tomato paste

potato

vegetable broth

salt

cayenne pepper (optional)

peanut butter

baby spinach (optional)

oz shredded chicken (optional)

.	Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.

Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.

Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it’s well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.

Serve over white rice with crushed peanuts, if desired.

One pan pasta is an easy family friendly meal you can whip up quickly on weeknights. It&#x27;s a no-fuss meal using only one cookware and any vegetables you like

One Pan Pasta

linguine

cherry tomatoes (sliced in half)

baby spinach leaves

onion (finely sliced)

garlic (finely sliced)

basil leaves (roughly chopped)

extra virgin olive oil

red pepper

parmesan cheese (grated (optional))

In a large deep pan, place the linguine in addition to the cherry tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with crushed red pepper and salt.

Pour 4 cups of boiling water (or vegetable/chicken stock) into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally with tongs, until the liquid in nearly evaporated, creating a sauce.

Remove the pan from heat and stir in parmesan cheese and fresh basil, if desired. Serve immediately and enjoy warm.

https://content.jwplatform.com/videos/weqi7jed.mp4

One pan pasta is an easy family friendly meal you can whip up quickly on weeknights. It's a no-fuss meal using only one cookware and any vegetables you like

The healthy chocolate treat thats also vegan friendly, dairy free and refined sugar free!

Chocolate almond cups

almonds, plus extra chopped almonds to serve

(70 grams) almond or other nut butter

(65 grams) coconut oil, melted

(50 grams) shredded coconut, plus extra to serve

tbs rice malt syrup

cinnamon

tsp vanilla extract

(100 grams) puffed rice

(160 milliliters) maple syrup

coconut oil, melted, extra

(70 grams) cacao powder (from health food stores and selected supermarkets)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

Summer (pumpkin dhal) lovin', had us a blast. This recipe is also vegetarian and vegan friendly.

Summer pumpkin dhal

x 2cm-thick wedges Jap pumpkin, halved crossways

olive oil

1L (4 cups) vegetable stock

onion, finely chopped

garlic cloves, crushed

tsp ginger

tsp turmeric

(400 grams) red lentils

coconut milk

snake beans (from Asian grocers)

baby cucumbers (cukes), quartered lengthways

lime

Sliced green chilli, coconut flakes,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Spinach Tofu side dish is one of the most delicious combinations of food that goes well with a bowl of rice. It is savoury, earthy and unique! If you are a vegan who needs to take protein &amp; iron outside red meat, this will be your choice of food.

Spinach Tofu Side Dish with Perilla Oil

Spinach

450 g Tofu

tbsp Soy Sauce

tsp Perilla Oil

tsp (Black) Sesame Seeds

Salt

Sugar

Wash the spinach throughly.

Put the spinach into slightly salted boiling water and turn off the heat. Leave it 1-2 minutes and completely remove the water by draining and squeezing the spinach.

Squash the tofu and completely remove the water from tofu using paper towel.

Whisk soy sauce, perilla oil, sesame seeds, salt &amp; sugar.

Add tofu, spinach and other ingredients into a bowl and toss them until well coated with the sauce.

Loaded with wholesome greens and colorful veggies, this Superfood Salad offers a flavorful, nutrient-rich meal that's quick and easy to make.

Triple Green Superfood Salad with Balsamic Vinaigrette

red leaf lettuce, chopped

arugula

dandelion leaves

grape tomatoes, halved

carrots,

yellow bell pepper

cucumber, thinly sliced

red onion, thinly sliced

feta cheese, crumbled (optional)

croutons (optional, see recipe)

Salt and freshly cracked black pepper,

balsamic vinegar

Dijon-style mustard (grainy

basil

Add all the dressing ingredients to your blender or food processor. With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.

If you don't have a blender or a food processor, simply add all the ingredients to a medium mixing bowl, a dressing shaker or a mason jar and just whisk or shake until everything's well-mixed.

Mix the Dressing

In a large bowl, gently toss the red leaf lettuce, arugula and dandelion leaves together. Add salt and pepper to taste and continue to toss.

Drizzle on dressing to taste and continue to toss the greens.

Scatter the grape tomato halves, carrot slices, red onion, yellow bell pepper and cucumber over the greens.

Add pepper to taste, drizzle on more dressing (if needed), and gently toss the salad to ensure all the ingredients are evenly coated.

If using, sprinkle feta cheese and homemade croutons over the salad. Drizzle with more dressing if desired.

You can add your favorite protein and make this salad a main course or enjoy it as a meal starter or side dish.***

Serve immediately for the freshest flavor.

Build the Salad

https://youtu.be/-LTlGXivyeg?feature=shared

Loaded with wholesome greens and colorful veggies, this Superfood Salad offers a flavorful, nutrient-rich meal that&#039;s quick and easy to make.

Building a Triple Green Superfood Salad

Impress your guests at the Christmas table with this easy yet stunning Plant-Based Wellington, featuring layers of flavors from toasted nuts, mushrooms, and aromatic herbs. A delicious vegan dish that will leave everyone wanting more!

Vegan Wellington

olive oil (divided)

walnuts

cashews

tbsp ground flaxseed

tbsp water

carrots (finely chopped)

leek (finely chopped)

yellow onions (finely chopped)

garlic

3.5 oz shiitake mushroom (finely chopped)

oz Swiss brown mushrooms (finely chopped)

thyme

sage (finely chopped)

sea salt flakes

tamari

Worcestershire sauce

brown lentils

oats

parsley (finely chopped)

salt and pepper

puff pastry

maple syrup

tbsp dairy-free milk

Wash and chop all the vegetables using a knife or larger chopping setting of a food processor. Remove the thym from its sprig. Roughly chop the walnuts and cashews.

Prepare the flaxseed &quot;egg&quot;: Add the grounded flaxseed and hot water to a bowl, stir well and let rest for 5 minutes.

Prepare the filling: To a large pan on medium heat, add 1 tbsp of olive oil, the walnuts, and cashews, and cook for about 5 minutes, until slightly golden, stirring frequently. Keep an eye on them to avoid burning. Set aside

To the same pan, on medium heat, add 2 tbsp of olive oil, the carrot, leek and onions. Cook for 10 minutes, stirring regularly.

Add the garlic, mushrooms, salt, thyme, sage, and salt. Cook for a further 10 minutes, stirring regularly.

Add the tamari, Worcestershire sauce, and lentils. Reduce the heat and cook for 10 more minutes.

Transfer the filling to a large mixing bowl. Add the oats, parsley, flaxseed egg, and chopped nuts and stir well until combined.

Transfer half of the mixture to a food processor and lightly process (refer to the blog photos for visual clues). Transfer back to the mixing bowl and combine. Taste and adjust salt and pepper to taste. Transfer to the fridge to cool down for 20 minutes, this will make it easier to shape.

Assemble the Wellington: Preheat the oven on fan assist at 375 degrees F (190 C).Take the puff pastry out of the freezer 10 minutes before using.

Place a square of puff pastry onto some baking paper. Pour half of the filling mixture onto the middle of the paper and shape it into the form a log. Leave about 1 cm (1/3 inch) of dough at the top and bottom.

Using a sharp knife, score diagonal strips 4 cm long and 1cm apart from top to bottom along the pastry on each side (use the blog photos for visual clues). Fold the pastry at the top and bottom over the log. Crisscross each strip of pastry across the filling to form a lattice. Continue this process, alternating strips over the log until you reach the end.

Repeat steps 10 and 11 with the second square of puff pastry and the rest of the mixture to create a second Wellington.

Prepare the &quot;egg-wash&quot;: Combine the maple syrup and milk, and lightly brush over the wellington.

Bake in the oven for 35 to 40 minutes until golden, rotating your baking tray halfway to ensure even baking. If you have multiple dishes in the oven, it might take a little longer. The Wellington is ready when it looks golden. Let it rest for 10 minutes before slicing. Enjoy!

Oh my life. No Tofu in this! Just beautiful pure plant based food. I just saw this video, clicked the link in the comments and I'm here and I genuinely am in love with the concept.

Hi, it worked really well and the kids especially loved the mini rolls. I'm definitely going to do this again for Christmas day :)

I'm going to try this tomorrow, do you think instead of 2 wellingtons the second half would work well as mini sausage rolls?

This is delicious! My favourite vegan Wellington now. I did tweak the recipe a bit just to add a little more protein. I added some sunflower seeds with the nuts and some textured soya protein mince which soaked in a no beef broth and fried it for a few minutes. Turned out perfect.
Re more protein: I am postmenopausal and need 1 - 2g or protein per kilogram of body weight which I find a little difficult sometimes. 
Thank you for sharing your wonderful recipe! xx

https://www.youtube.com/watch?v=xRbMXX_pM3M

This gorgeous Vegan Wellington will be the star of your holiday table! Packed with toasted nuts, mushrooms, fresh herbs, and aromatics, it’s a show-stopping centerpiece with layers of flavor and texture. Surprisingly easy to make and absolutely delicious!

Vegan Wellington 😍✨ #veganrecipes #plantbased

Top 7 vegan friendly recipes from across the web

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

Top Tags

West African Peanut Soup

One Pan Pasta

Chocolate almond cups

Summer pumpkin dhal

Spinach Tofu Side Dish with Perilla...

Triple Green Superfood Salad with B...

Vegan Wellington

Top 7 vegan friendly recipes from across the web

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

Top Tags

West African Peanut Soup

One Pan Pasta

Chocolate almond cups

Summer pumpkin dhal

Spinach Tofu Side Dish with Perilla...

Triple Green Superfood Salad with B...

Vegan Wellington

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