3 Amazing Vegan Recipes that we absolutely love
Roasted Tahini Cauliflower
Prep Time: 5 minutes
Cook Time: 25-30 minutes
1 head cauliflower, leaves removed, cut ends off
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 can chickpeas drained and rinsed
1 clove of garlic
1/3 cup tahini
1. 5 cups fresh parsley and cilantro leaves
1 scallion, thinly sliced
Juice of 1 lemon
1/4 teaspoon kosher salt
3-4 tablespoons water
Preheat the oven to 200 degrees Celsius.
Cut the cauliflower into long slices. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Add the cauliflower and chickpeas.
Place the cauliflower in a single layer on a sheet pan. Sprinke the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, turning them over after 10 minutes, until the cauliflower is browned at the edges and the chickpeas are crispy.
For the tahini, mince the garlic clove in the bowl of a food processor. Add the tahini, 1 cup of parsley and cilantro, scallions, lemon juice, salt and water and mix well until combined and smooth.
Drizzle the roasted cauliflower and chickpeas with tahini. Sprinkle with the remaining chopped parsley and cilantro.
Vegan Beet Patties
Prep Time 15 mins
Cook time 30 minutes
3 coarse grated medium beets,
One thinly chopped onion,
1.5 cup oats
2-4 crushed garlic cloves
Salt and pepper
Coriander / parsley / basil
Mix all ingredients, let the mixture rest for a few minutes.
Roll into balls. Grease a baking pan, lay patties on pan.
Place in oven at 180 degrees Celsius for half an hour.
Turn after fifteen minutes.
Roasted Eggplant Lentil Salad
Prep Time15 mins
Cook Time1 h30 mins
Servings: 4 – 8
1 cup dried green or brown lentils
1 cup vegetable broth
1 1/2 cups water
1 large garlic clove crushed
1 bay leaf , dry or fresh
1 stalk celery , cut into 3 or 4 pieces
2 medium eggplants
2 1/2 tbsp olive oil
1/4 tsp salt and pepper
Garlic Lemon Dressing:
2 tbsp lemon juice
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove , minced using garlic press
1 tsp sugar
1/2 tsp salt + black pepper
250g halved cherry tomatoes
2 handfuls rocket
Shake in a jar.
Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.
Cook for 20 minutes (for al dente), or 25 minutes (for soft), stirring occasionally.
Drain, and quick rinse. Ensure no excess water remains.
Preheat oven to 220°C. Line a tray with parchment/baking paper.
Cut eggplant into large cubes. Place in large bowl, drizzle with oil, salt and pepper.
Toss well, then spread on tray and roast 20 minutes. Turnover, then roast for a further 10 minutes - edges should be caramelised and soft.
Add tomato and rocket into lentils, drizzle over most of the Dressing then toss the salad. Sprinkle vegan feta cheese.
Pour lentil mixture onto serving platter. Place eggplant over the mixture.
Drizzle eggplant with remaining Dressing. Serve warm or at room temp!