Plant Based Recipes

A lot of people around the world are incorporating more plant based meals into their diet. Whether it’s for health reasons, or economical reasons, it’s a good way to incorporate food in your diet that boost nutrients, minerals and helps with your general wellbeing. Read on for a few of our favourite plant based meals.

BAKED BEETROOT FALAFEL

Deliciously Ella Recipe - Serves 8

METHOD:

Preheat oven to 200c, fan setting.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40-45 minutes until soft. Once cooked, remove from the oven and leave to cool.

Once the beetroot is cool, drain and wash the chick peas and place both into a food processor, along with the gram flour, garlic, cumin and salt – pulse until it reaches a smooth paste.

Using a large spoon or ice cream scoop, scoop balls of the mixture onto a baking tray and sprinkle with sesame seeds. Bake in the oven for 35-40 minutes until golden.

INGREDIENTS:

3 large golden beetroot, about 300g

2 tablespoons of gram flour

x1 400g can chick peas, drained

1 garlic clove, peeled

1 teaspoon of ground cumin

1 tablespoon of sesame seeds

Pinch of sea salt flakes

Pepper to taste

Olive oil

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CHIPOTLE INSPIRED VEGAN BURRITO BOWL

Kara Lydon Recipe - Serves 4

method

For the cilantro brown rice:

1. Bring water and rice and olive oil to a boil in a medium saucepan. Reduce heat to simmer, cover, and cook for 45 minutes. Remove from heat and let sit, covered, for 5 minutes. Stir in cilantro and lime juice.

For the salsa:

1. Combine tomatoes, red onion, jalapeño pepper, lime juice, and salt in a medium bowl. Stir to combine and let sit for 5 minutes.

For the bowls:

1. Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add corn, 1/2 tsp chipotle powder and 1/2 tsp chili powder. Sautee for 5-8 minutes, or until begins to brown. Remove corn from pan.

2. Add 2 tbsp olive oil to the pan over medium-high heat and add tofu and sprinkle with remaining chili and chipotle powder. Cook for 5 minutes, flipping over half way through, or until browned and crispy.

3. Build your bowl starting with the chipotle rice, adding beans, tofu, corn, salsa, and avocado. Top with sriracha as desired.

ingredients

For the cilantro brown rice:

• 2 cups long grain brown rice, rinsed

• 5 cups water

• 1 tbsp olive oil

• 1/8 tsp salt

• 1 tbsp lime juice

• 2 tbsp minced cilantro, packed

For the salsa:

• 5 small-medium tomatoes, diced

• 1/2 cup diced red onion

• 1 jalapeño pepper, minced

• 1 tbsp lime juice

• salt to taste

For the bowls:

• 3 tbsp olive oil, divided

• 1 can of corn, rinsed

• 1 tsp chili powder, divided

• 1 tsp chipotle powder, divided

• 14oz extra-firm tofu, pressed and cut into 1-inch cubes

• 1 can of black beans, rinsed

• 2 avocados, sliced

• Sriracha to taste

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SWEET POTATO AND BLACK BEAN ENCHILADA

Jessica in the Kitchen Recipe - Serves 3-4

method

• Preheat oven to 350 degrees. Prepare a 13" x 9" casserole dish by greasing and set aside.

• In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.

• Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.

• Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.

• Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.

• To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.

• Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.

• Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.

• Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.

ingredients

2 tablespoons coconut oil

1 medium sweet potato, diced

1/2 large purple onion, sliced

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt

2 tablespoons water

3 cloves garlic, minced

1/2 teaspoon cumin

1 teaspoon chili powder

3/4 cup to 1 cup cooked black beans, drained

1 3/4 cups sharp cheddar Cheese or vegan mozzarella shreds

6 to 8 tortillas

2 cups enchilada sauce

1/4 avocado, chopped for garnish

1 small Roma tomato chopped for garnish

Cilantro for garnish

Greek yogurt or vegan sour cream for garnish

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VEGAN GARLIC PASTA WITH ROASTED CAJUN CAULIFLOWER

Vegan Riche Recipe - 3

method

Cajun Cauliflower:

1. Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.

2. In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).

3. Bake for 25 to 30 mins.

Garlic Pasta:

1. Make the pasta according to instructions on the package, drain and set aside.

2. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.

3. Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.

4. Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.

5. To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.

Ingredients

Cajun cauliflower:

• 1 small head of cauliflower cut into florets 3 heaping cups

• 2 teaspoons oil

Cajun Blend:

• 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)

• 1/4 tsp or more cayenne

• 1/2 tsp freshly ground black pepper

• 1/2 tsp red pepper flakes or use more smoked paprika

• 1/2 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1/4 tsp onion powder

• 1/2 tsp salt ( 1/4 to 1/2 tsp to preference)

Garlic Sauce Pasta:

• 8 oz penne glutenfree if needed

• 2 tsp olive oil divided

• 3 cloves garlic minced

• 2 cups unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier

• 1 tbsp flour or use rice flour to make gluten-free

• 1 tbsp arrowroot starch or cornstarch

• 10 cloves of roasted garlic

• 1/2 tsp to 1 tsp smoked paprika

• 1/4 tsp or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano

• 2 tbsp nutritional yeast

• 1/2 to 3/4 tsp or more salt

• chopped basil or parsley for garnish

• black pepper or cayenne and lemon juice for garnish