vegan mains

A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!

Miso aubergines

aubergines,

vegetable oil,

brown miso

giant couscous

red chilli, thinly sliced

½ small pack coriander, leaves

Heat oven to 180C/160C fan/gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil.

Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.

Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.

Meanwhile, bring a saucepan of salted water to the boil and heat ½ tbsp vegetable oil over a medium-high heat in a frying pan. Add the couscous to the frying pan, toast for 2 mins until golden brown, then tip into the pan of boiling water and cook for 8-10 mins until tender (or following pack instructions). Drain well. Serve the aubergines with the couscous, topped with the chilli and a scattering of coriander leaves.

This protein tomato soup with a secret ingredient contains THREE portions of vegetables per serving and is ready to become a new household classic.

Healthy High Protein Tomato Soup - Creamy Secret Ingredient

olive oil

garlic (chopped)

onion

tomatoes (chopped)

courgette / zucchini (chopped)

carrots (thinly sliced)

tbsp hemp seeds

vegetable stock (or more to taste)

tomato sauce (also called tomato passata)

red split lentils (dry)

tbsp balsamic vinegar

basil (reserve some for serving)

garlic powder

paprika powder

salt and black pepper (to taste)

turmeric powder

Heat the pan. Heat olive oil in a pan, then add garlic and onion. 

Sauté the aromatics. Sauté on low heat while stirring for about 4-5 minutes or until the onions are slightly translucent.

Add veggies. Add the rest of your vegetables &amp; seeds. Gently saute for another 5 minutes. Stir occasionally.

Boil &amp; simmer. Add stock, tomato sauce &amp; lentils. Then, bring to a boil and let simmer for about 15-20 minutes until both the lentils and the carrots are soft. 

Blend. Transfer to a blender or food processor.  Add balsamic vinegar and all the seasoning. Blend until smooth and adjust the consistency if desired by adding more vegetable stock.

Serve. Serve with fresh garlic bread, roasted pepitas for crunch, homemade pesto for extra flavor, or zingy lime crema for smoothness.

I just made this for the 4th time and wanted to comment about how much I love it- and realized I already commented back in November! This recipe is delicious- and pretty unbelievable how nutritious it is. Thank you so much for creating it!!

Absolutely delicious! A very simple recipe and is easy to make, but is also so incredibly flavourful and filling. Would highly recommend!

Satisfy your pizza craving with this low-carb tortilla pizza! It features a simple pizza sauce and is finger-licking good! 

Quick & Easy Low-Carb Tortilla Pizza (Thin Crust Pizza)

Italian seasoning

tomato puree

low-carb tortilla

shredded cheese (I used vegan mozzarella)

basil

In a small bowl, make your tomato sauce by adding garlic powder &amp; Italian herbs to the tomato puree. You can also add some salt &amp; pepper here (to taste). Mix until combined.

Line a large baking sheet with baking (parchment) paper. Add tomato sauce in the center of your tortilla.

Use the back of a spoon to spread the sauce gently &amp; evenly across the tortilla.

Add cheese. Bake in a preheated oven at 350F (180C) for 10-12 minutes.

Sprinkle with fresh basil &amp; enjoy.

So simple &amp; good! I added dairy cheese, black olives and then arugula before serving. Feels delicious and like a treat but without all the extra carbs. This will be my new go to low effort lunch!

This pasta fresca is served with a quick balsamic vinaigrette and packed with veggies like cherry tomatoes, fresh garlic, and fresh spinach.

20-Minute Pasta Fresca - Fresh & Easy Italian

tbsp extra virgin olive oil

balsamic vinegar

Dijon mustard

maple syrup

dry parsley

salt & pepper

oz pasta

garlic (minced)

cherry tomatoes (halved)

baby spinach (chopped)

spinach

feta

In a small bowl, mix all the vinaigrette ingredients. Set aside for later.

Balsamic Vinaigrette

Prepare pasta in a large pot according to packet instructions. Save 1 cup of pasta water for later.

While the pasta is boiling, heat olive oil in a large pan on medium-high heat.

Add sliced onions and gently saute for about 3 minutes until translucent and fragrant.

Next, add garlic &amp; tomatoes and fry for another 5 minutes.

Add spinach and fry for 2 minutes until wilted.

Finally, add vinaigrette &amp; pasta water (to taste).

Add pasta &amp; toss to coat. Add more pasta water if desired &amp; stir again.

To serve, sprinkle with the remaining spinach, fresh basil, and cheese (if desired).

Pasta

Rich roasted tomato sauce with a garlicky touch ready in under 30 minutes.

The BEST 30-Minute Trottole Pasta

baby plum tomatoes (or cherry tomatoes)

garlic

5.5 oz trottole pasta (or other pasta)

vegetable stock

almond milk (unsweetened)

salt & pepper (to taste)

Preheat oven to 392°F (180°C).

Add tomatoes to an ovenproof dish. Drizzle with 1 tbsp of oil (reserve the other tbsp for later). Sprinkle with salt &amp; pepper, toss &amp; roast in the oven for 20-25 minutes.

In the meantime, mince the garlic. Heat up the remaining tbsp of oil in a large stockpot &amp; add the minced garlic. Gently fry on low heat until it releases an aroma.

Immediately add the milk &amp; vegetable stock. Bring to a boil &amp; add the pasta.

Simmer uncovered on medium heat for about 8-9 minutes or until pasta is cooked al dente (firm to the bite).

If the sauce is looking too dry, add more liquid (either milk or stock will do).

When the pasta is almost cooked, remove the tomatoes from the oven and use a potato masher or a large fork to mash them, then add them to the sauce. Stir well.

Sprinkle some fresh basil on top and serve with extra freshly cracked pepper.

That looks so juicy and yummy! Have to try it out asap!

Completely homemade pad pak thai made in less than 15 minutes. An easy way to use up leftover veggies!

Pad Pak Thai (Stir-Fried Veggies)

soy sauce (or coconut aminos)

tbsp sesame oil

rice vinegar

lemon juice

ginger powder

red chili flakes (to taste)

broccoli (chopped)

carrot (thinly sliced)

red bell pepper (chopped)

mangetout

In a small bowl, mix all your sauce ingredients using a whisk or a fork. Set aside for later.

Heat oil in a large frying pan on high heat. Once hot, add the veggies and turn down to medium heat.

Gently fry for approx. 10 minutes until tender but not soft. Cooking times vary depending on which veggies you’re using and how thinly you cut them.

Add the sauce, stir well to heat it through &amp; turn off the heat.

Sprinkle with optional toppings (sesame seeds, chili flakes). Serve it with a side of rice (or noodles) &amp; enjoy!

Light and healthy vegan cream of chicken soup for instant comfort food feels.

Vegan Cream of Chicken Soup - Dairy-Free

carrot (finely chopped)

leek (chopped)

cornstarch (cornflour in the UK)

non-dairy milk (unsweetened almond, soy, oat, etc.)

vegetable broth

½ tsp dried thyme

salt and pepper

yeast

soup pasta

Prepare

Gently fry on medium-high heat for 5 minutes. Then add a big splash of water and fry for 12-15 more minutes until the veggies have softened. Stir regularly and add more water if required.

Make

In the meantime, mix cornstarch and non-dairy milk. This will create a cornstarch slurry. Mix well to ensure no clumps remain.

Simmer

Add the slurry, broth, thyme, nutritional yeast, salt, and pepper to your pan. Bring to boil. If you want your veggies to soften further, simmer for 5-10 more minutes.

Optional step: In the meantime, heat up a tsp of oil in a separate pan and fry vegan chicken for 4-5 minutes (or longer if needed - depending on the type of mock chicken you are using). Season with salt, pepper, and garlic powder.

Simmer until your pasta is cooked (usually around 8-9 minutes depending on the pasta shape). If the soup is becoming too thick, add more broth.

Serve

Serve immediately and add vegan chicken if desired.

Great recipe, really tasty! I've made for dinner and family loved it. I didn't have any vegan chicken at hand so I skipped this and added some favourite vegan cheese crumbles https://violifefoods.com/ instead. Turned out really nice, next time I'll make with vegan chicken. Thank you for the lovely recipe!

So tasty! I particularly like the light texture. Feels lighter than similar recipes, healthier and packed full of delicious plant goodness. Will be on repeat.

Love this creamy non dairy chicken cream soup. Unreal

This simple dish is made within 30 minutes and packed with good-for-you ingredients!

Bulgur Pilav - Healthy & Delicious Turkish Dish

bell pepper (chopped)

bulgur wheat

tomato paste

tomatoes

parsley (chopped)

tsp cumin

In a medium saucepan, heat up olive oil on medium heat.

Add onion and sauté for 5 minutes.

Add peppers and garlic. Fry on medium-high heat for further 2 minutes.

Then add bulgur, seasoning, tomato paste and chopped tomatoes. Stir well &amp; fry for 2 minutes.

Then add hot broth. Bring to boil, cover, and let simmer for 15 minutes until the bulgur has softened, but still remains chewy.

Once cooked, let the dish stand for 5 minutes. Then serve with fresh parsley.

LOVED it! I'm sure we'll come back to it again and again. Great flavors, healthy &amp; so easy.

Easy vegan orzo recipe you can serve as snack, lunch or dessert.

Vegan Orzo Recipe

salt

brown sugar (I used brown muscovado sugar)

olive oil (Or other vegetable oil)

½ tsp chilli powder

red peppers

orzo

basil (adjust to taste, use more if you prefer a stronger basil flavour)

¼ tsp chilli powder

onion powder

almond

Marinate

Make your marinade by combining crushed garlic cloves, salt, brown sugar, oil and chilli powder. Mix well and set aside for later.

Slice

Slice your peppers. I recommend slicing them lengthwise as this way all the pieces will be roughly the same size. Try to slice them thin.

Cover

Cover peppers well with your marinade. Use hands to rub in all the marinade well and distribute it equally across all your pepper slices.

Bake

Bake at 170°C / 338°F (fan oven) for 2 hours. Remember to set an alarm for every 20 minutes to stir your peppers very well.

Parmesan

In the meantime, make your vegan parmesan by blending cashews, chilli powder, onion powder, garlic powder, almond flakes, nutritional yeast, and salt. Set aside for later.

Cook

Once you&#039;ve only got about 15 minutes of roasting left, cook your orzo according to instructions on your orzo packet. Drain and add the roasted peppers. Stir well.

Add liquid

Once your orzo is cooked, make sure to add the liquid that remained at the bottom of your oven dish. This will be packed with flavour. If, for some reason, not enough liquid is left, add a drizzle of oil.

Top off

Top off with basil. Mix very well. Serve with plenty of your DIY vegan parmesan and enjoy! 

FOR THE ORZO

Delicious easy vegan pesto pasta salad that you simply just need to try out.

Vegan Pesto Pasta Salad

courgette

asparagus

225 g cherry tomatoes ((I used mini sunstream vine tomatoes))

pesto ((use store-bought or make your own HERE))

pumpkin seeds

olive oil ((or other vegetable oil))

½ tsp salt flakes ((or substitute

¼ tsp black pepper

½ tsp garlic

240 g pasta ((i used wholewheat fusilli))

Place courgette (cut into slices), asparagus and tomatoes on a large baking tray. Drizzle with oil and seasoning. Bake at 180 degrees for 20 minutes. 

In the meantime you can either make your own pesto by following my recipe or use any store bought vegan pesto. 

Whilst your veggies are in the oven, cook your favourite pasta (don&#039;t forget to salt the water when cooking the pasta!)

Grab your favourite non-stick pan, heat it up and throw in your pumpkin seeds. You’ll only need to roast it for about 2-3 minutes. Be careful, they do burn pretty quickly! Once you hear them start to pop, it’s probably time to turn off the heat.

Got your pasta and veggies ready? Add pesto to your pasta pan and mix well. Slice your veggies into smaller pieces, add to your pasta pan, then add pumpkin seeds and top off with some more seasoning (garlic, pepper, salt). I like to add some more salt flakes on top when serving.

Top 12 vegan mains recipes from across the web

The most viewed vegan mains recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Miso aubergines

Healthy High Protein Tomato Soup - ...

Quick & Easy Low-Carb Tortilla Pizz...

20-Minute Pasta Fresca - Fresh & Ea...

The BEST 30-Minute Trottole Pasta

Pad Pak Thai (Stir-Fried Veggies)

Vegan Cream of Chicken Soup - Dairy...

Bulgur Pilav - Healthy & Delicious ...

Vegan Orzo Recipe

Vegan Pesto Pasta Salad

Vegan Roasted Red Pepper Pasta

Healthy Creamy Vegan Pasta

Top 12 vegan mains recipes from across the web

The most viewed vegan mains recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso aubergines

Healthy High Protein Tomato Soup - ...

Quick & Easy Low-Carb Tortilla Pizz...

20-Minute Pasta Fresca - Fresh & Ea...

The BEST 30-Minute Trottole Pasta

Pad Pak Thai (Stir-Fried Veggies)

Vegan Cream of Chicken Soup - Dairy...

Bulgur Pilav - Healthy & Delicious ...

Vegan Orzo Recipe

Vegan Pesto Pasta Salad

Vegan Roasted Red Pepper Pasta

Healthy Creamy Vegan Pasta

The most viewed vegan mains recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine