Read more: 10 Vegan Sandwich Ideas

It’s made with a quinoa-based crust, which also features flaxseed. Silken tofu is used in place of egg for the filling, as well as nutritional yeast and plant milk. This vegan quiche is high in plant protein thanks to the quinoa, tofu, and nutritional yeast, and has added nutrition with the flaxseed.

Benefits of flaxseed

Flaxseed is recognized for its rich content of dietary fiber and omega-3 fatty acids, both of which contribute to its health-promoting properties. The omega-3 fatty acids in flaxseed, specifically alpha-linolenic acid (ALA), are known for their role in reducing inflammation and promoting heart health by helping to maintain normal cholesterol levels. Flaxseed is a good plant-based source of omega-3. The high fiber content aids in digestion and supports overall wellbeing.

Read more: Try This Easy Vegan Pesto Pasta Salad

Why asparagus?

Asparagus is a popular vegetable choice in spring, largely because it is at its peak season during this time. Eating asparagus in spring ensures that the stalks are at their freshest and most flavorful, having just been harvested. Nutritionally, asparagus is highly valued for its richness in vitamins A, C, and K, as well as folate, making it a healthy addition to springtime meals.

High protein asparagus quiche

This asparagus quiche is gluten-free, egg-free, and packed full of protein, a perfect recipe for a spring lunch

No ratings yet

Ingredients

Crust

• 3/4 cup quinoa
• 1 & 1/2  cups clear vegetable broth
• 2 tbsp ground flax seeds
• 6 tbsp vegetable broth

Filling

• Cooking oil spray
• 1 yellow onion, finely chopped
• 2 garlic cloves, peeled and minced
• 387 grams silken tofu
• 3 tbsp nutritional yeast
• 2 tbsp plant milk (we used oat milk but almond and cashew also works well)
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 5 fresh asparagus spears, roughly chopped
• 1/2 cup artichokes hearts, roughly chopped 
• 1/3 cup peas (fresh or frozen)

Garnish

• 3 asparagus spears, cut in half lengthways
• 1/4 cup artichokes, chopped
• 2 tbsp pea (fresh or frozen)

To serve (optional)

• Lemon slices/wedges
• Green salad

Instructions

• Combine quinoa and broth in a small pot over high heat. Bring to a boil, then reduce heat and simmer until broth has been absorbed, about 12 minutes. Remove from heat and fluff quinoa with a fork.
• Prepare flax eggs by mixing together finely ground flax seeds with vegetable broth. Allow mixture to thicken for five minutes.
• Preheat the oven to 375°F/190°C and prepare a 9 inch (23cm) round baking dish by spraying with a little cooking oil. 
• Into the pot of cooked quinoa, stir in flax eggs. Scoop quinoa mixture into prepared baking dish. Using wet fingers (helps prevent quinoa from sticking to your fingers) firmly press quinoa mixture into the base and sides of the dish. Bake for 20 minutes.
• Spray skillet with a little cooking oil, add onions and cook sauté until soft and translucent. Add minced garlic and cook for a further 2 minutes. Add a splash of water as needed to stop the onions and garlic from sticking to the skillet. Remove from heat and set aside.
• Into a blender add silken tofu, nutritional yeast, plant milk, turmeric, salt and pepper. Blend until smooth and creamy. Stir in onions, garlic, asparagus, artichokes and peas.  
• Pour quiche mixture into baked quinoa crust. Smooth over the surface of the mixture, then top with asparagus spears, artichokes and peas. Bake for 45 minutes or until a skewer inserted into the quiche comes out clean.

Serve warm or cold alongside a green salad with a squeeze of lemon juice.

This recipe was republished with permission from Rachel Steenland (owner of The Garden Party).

Read more: This Halloumi And Pistachio Salad Is Completely Vegan

The post How To Make This Gluten-Free Asparagus Quiche (With A Quinoa Crust) appeared first on Plant Based News.

Read more: 10 Vegan Sandwich Ideas

A pasta salad describes any dish that mixes pasta with vegetables and fruits. They’re versatile, comforting, tasty and often pretty healthy too.

The below recipe, which comes from Nuts & Twigs, uses orzo pasta, a type of small pasta that slightly resembles a grain of rice. Orzo is popular in pasta salads for several reasons. Its small shape makes it an ideal base for salads as it mixes well with other ingredients without overwhelming them, ensuring a balanced bite every time. This shape allows it to blend seamlessly with a diverse range of salad components, providing texture and substance while still absorbing flavors effectively.

Read more: Try This Easy Quinoa And Edamame Salad

Additionally, orzo tends to have a slightly chewy texture when cooked al dente, which adds a satisfying mouthfeel to salads. Its ability to hold up well after cooking and not turn mushy quickly makes it particularly suitable for making ahead, as it can maintain its texture and flavor integrity even after being dressed for several hours or stored in the refrigerator.

Orzo pasta salad

This orzo pasta salad is a vegan favorite, showcasing perfectly cooked orzo mixed with pesto. It's a simple yet satisfying dish, ideal for anyone looking for a tasty, refreshing, plant-based option.

No ratings yet

Duration30 mins

Servings4 cups

Ingredients

• 1 ½ cup orzo pasta
• ¾ – 1  cup vegan pesto
• 1 tbsp extra virgin olive oil
• ½  tsp salt
• Cracked pepper to taste
• 1 cup cherry tomatoes, halved
• 2 cups spinach (substitute with arugula)
• 10 ounces asparagus, chopped
• Lemon juice and zest from one lemon

For garnish (optional)

• Vegan feta
• Basil leaves
• Sunflower seeds

Instructions

Prepare the asparagus

• Rinse the asparagus under cold water to clean it, snap off the tough bottom ends by bending them until they break naturally (usually about the last inch or so), and then chop them into one-inch pieces.
•  Place them on a baking sheet and coat them with 1 tablespoon of olive oil, salt, and pepper (or any other seasonings you may want).
• Bake in a 350°F (175°C) oven for 12-15 minutes or in the air fryer at the same temperature for 4-5 minutes. 
• Air fryers vary, so check often so they don't overcook.

Cook the orzo

• Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until it's al dente. Stir occasionally to prevent sticking.
• Drain the orzo and rinse under cold water to stop the cooking process.
• Drizzling a little olive oil and tossing it can prevent it from clumping as it cools.
• Prepare The Orzo Bowl
• Place the spinach, tomatoes, roasted asparagus, and lemon juice, and zest in a large bowl. 
• Then, add the cooked orzo and pesto to the bowl.
• Start with ¾ cup of pesto, adding more to suit your taste.
• The warmth of the orzo will help the pesto coat evenly and slightly wilt the greens, making them tender.

Adjust Seasonings

• Taste your pesto orzo and adjust the seasoning with salt, pepper, or even a squeeze of lemon juice if you feel it needs more acidity.

Serve

• This dish can be served warm, at room temperature, or cold, making it incredibly versatile.
• Garnish with fresh basil leaves, vegan feta, or a sprinkle of toasted sunflower seeds for a delightful crunch.

This recipe was republished with permission from Regina Pearce (of Nuts & Twigs). You can view the original recipe here.

Read more: 9 Gut-Friendly Recipes Featuring Fermented Foods

The post Try This Easy Vegan Pesto Pasta Salad appeared first on Plant Based News.

Read more: How To Make ‘Bacon’ Using Banana Peel

This might be because of its long history, which stretches back long before its namesake – the 4th Earl of Sandwich, John Montague – was credited with its invention. Or, it might be because so many foods can be improved by placing them between two huge slices of bread.

Either way, the sandwich is here to stay, and these 10 unique and delicious vegan sandwich ideas are sure to put a fresh new spin on a lunchtime (and dinner, and breakfast) classic.

10 vegan sandwich ideas

Sandwiches are a quick and simple solution for any mealtime, but they’re also a comfort food staple, providing reassurance and relaxation throughout the colder months and into spring. (In fact, carbohydrates like bread actually increase the brain’s serotonin levels.)

Whether you prefer veganized classics like a BLT or tuna sandwich, or something unique like a fully-loaded apple and tempeh tower, these recipes have got you covered.

Read more: How To Make Tofu ‘Feta Cheese’

The best vegan grilled cheese

In this twist on a classic, ElaVegan combines your go-to store-bought plant-based cheese with a sautéed carrot, diced onion, and wilted spinach. (ElaVegan also suggests swapping the store-bought cheese for a homemade vegan cheese sauce, if preferred.) Pair with your favorite crisps or a quick and tasty salad.

Find the recipe here.

Protein-packed BLT

This recipe from Regina Pearce of Nuts & Twigs uses “soy curls,” a popular plant-based substitute that can be found in health food stores, certain supermarkets, and online. Soy curls are notable in that the manufacturer produces them from whole soybeans, meaning they retain all of the beneficial fiber, protein, and other nutrients.

Find the recipe here.

Artichoke tuna sandwiches

Artichokes are leafy and green, and make for a surprisingly effective vegan fish replacement. (Not unlike the banana blossom, which has become a go-to ingredient for plant-based fish and chips.) This recipe from World of Vegan calls for a mixture of shredded artichokes alongside diced onion, celery, pickles, and tomatoes, for a satisfyingly tuna-like texture.

Find the recipe here.

BBQ tempeh and apple sandwich

Happy Skin Kitchen combines BBQ tempeh with a sweet apple slaw in this nutrient-packed sarnie recipe. It’s high in protein, vitamins, and even probiotics if you top it off with sauerkraut or kimchi, as suggested by the recipe creator. Try it with mayo-free potato salad.

Find the recipe here.

Read more: This Vegan Chocolate Pie Is Unbelievably Easy To Make

Chickpea tuna sandwich

Chickpea tuna is a vegan staple. The versatile chickpea, or garbanzo bean, makes for a surprisingly convincing – and extremely nutritious – replacement for traditional tuna. In this recipe, VIVOLIFE combines chickpeas with sweetcorn, capers, soy sauce, and mayo.

Find the recipe here.

THIS chicken and bacon toastie

With the still-growing number of plant-based protein options in stores, brainstorming vegan sandwich ideas has never been easier. Created by No Meat Disco, this recipe features vegan chicken and bacon from THIS, but you could also sub in your go-to products – or homemade versions. Top with your favorite sauce and enjoy!

Find the recipe here.

Buffalo cauliflower sandwich

For something made with mostly plant-based whole foods, try this recipe from Planted In The Kitchen, which spices and roasts a cauliflower “steak” for the filling. Cauliflower is extremely nutritious, and this recipe includes plenty of vitamins C, K, and B9.

Find the recipe here.

King oyster mushroom BLT

Another updated and veganized take on the BLT, this sandwich recipe from Herbivore’s Kitchen includes a step-by-step guide to marinating and cooking bacon made with king oyster mushrooms.

This variety of edible fungi is particularly popular for its meaty texture and earthy, umami flavor, which is accentuated by the marinade here. King oyster mushrooms are also rich in protein, along with B vitamins, potassium, phosphorus, copper, and selenium.

Find the recipe here.

Tofu katsu sushi sandwiches

Here, the Foodie Takes Flight combines sushi ingredients into the format of a traditional sandwich. The crispy seaweed provides a delicious and protective outer shell, with the rice forming the bread and the katsu tofu as the filling. It’s also deceptively simple.

Find the recipe here.

Buffalo cauliflower sandwiches

Another cauliflower-based recipe, and another one from Herbivore’s Kitchen, this dish includes spicy, deep-fried cauliflower topped with a cool and tangy coleslaw. It’s comfort food at its finest and still takes less than an hour to prep, cook, and dish up.

Find the recipe here.

The post 10 Vegan Sandwich Ideas appeared first on Plant Based News.

The beauty of this recipe for those looking for more protein in their diet is that its main ingredients (quinoa and edamame) are complete proteins, which means these foods contain adequate amounts of all nine essential amino acids to be a protein that fits your daily nutrient requirements.

Read More: This Halloumi And Pistachio Salad Is Completely Vegan

As many people who dive into veganism will know, quinoa is an ancient grain with a wonderful, almost crunchy texture and nutty flavor. It’s got plenty of health benefits, such as digestive health and immune boosting. One cup (185 grams) of quinoa provides about eight grams of protein. The grain is gluten-free and contains plenty of fiber, magnesium, and iron. 

Edamame are young soybeans popular for their softer texture and sweet, almost grassy flavor. Edamame is very nutritious and packed with protein. There are 18.4 grams of protein in a 160-gram cup of cooked edamame. This bean also contains plenty of fiber, vitamin C, calcium, and magnesium.

Read More: Roasted Squash And Quinoa Buddha Bowl

Quinoa and edamame salad recipe

Incredibly easy to make and packed with protein and fiber, this quinoa edamame salad made with shredded red cabbage, green onion, almond butter and reduced sodium tamari is a flavorful meal option for vegans of all experience levels.

No ratings yet

Duration30 mins

Cook Time20 mins

Prep Time10 mins

Servings4 people

Ingredients

• 1 cup dry white quinoa
• 2½ cups frozen edamame
• 2 cups finely shredded red cabbage
• 6 thinly sliced green onions
• 2 tbsp well-stirred almond butter or sunflower seed butter for a nut free option
• ¼ cup reduced sodium tamari or soy sauce
• 3 tbsp rice wine vinegar
• 2 tsp agave
• 2 small garlic cloves minced
• ¼ tsp red pepper flakes or 1-2 tsp hot sauce
• Optional garnish: 3 tablespoons sesame seeds sliced green onion

Instructions

• Rinse the quinoa in a fine mesh strainer and transfer to a small pot and add 2 of cups of water and ¼ teaspoon salt. Cover the pot and bring the water to a boil. 
• Once boiling, reduce to a simmer and simmer for 12-15 minutes or until the quinoa has absorbed all the water. Remove the pot from the burner, fluff with a fork, recover and set aside on a cooling rack or heat-proof surface to cool.
• Fill a separate, medium-sized pot with water and bring to a boil. Once boiling, add the frozen edamame. Wait for the water to return to boiling and then boil for 3-4 minutes. Drain in a colander and set the edamame aside.
• Meanwhile, shred the cabbage with a mandolin or with a chef's knife and make the sauce: add the almond butter and soy sauce to a small bowl. 
• Using a fork or small whisk, whisk together until smooth. Then add the rice wine vinegar, agave, garlic, and hot sauce and whisk again until smooth. Set aside.
• Time to assemble. Serve this salad warm or at room temperature. If serving at room temperature, wait for the edamame and quinoa to cool completely before assembling the salad.
• If serving warm, go ahead and add the quinoa, edamame, cabbage, and green onion to a medium-sized bowl and toss. Pour the sauce evenly over the salad and then toss again. Garnish with sesame seeds and more green onion if desired and serve.
• Pour the sauce evenly over the salad and then toss again. Garnish with sesame seeds and more green onion if desired and serve.

This recipe was republished with permission from Ashley Madden (owner of Rise Shine Cook). You can find more of her recipes in her vegan cookbooks, Plant-Based Delicious and The Plant-Based Cookbook. You can follow Ashley on Instagram here.

Read more: Double Chocolate Overnight Oats

The post Try This Easy Quinoa And Edamame Salad appeared first on Plant Based News.

Read more: 9 Gut-Friendly Recipes Featuring Fermented Foods

Pistachios are having a bit of a moment right now, so recipe developers BOSH! combined the nutritious nuts with their own plant-based halloumi to create this zingy salad.

Benefits of pistachios

Pistachios are a nutrient-dense food, packed with vitamins, minerals, fiber, and antioxidants. They are particularly rich in vitamin B6, which is important for several bodily functions, including blood sugar regulation and the formation of hemoglobin. A high intake of B6 is associated with improved heart health. Pistachios are also a good source of potassium and antioxidants such as lutein and zeaxanthin, which are beneficial for eye health. The antioxidants present in pistachios can help fight oxidative stress and inflammation, leading to reduced risk of chronic diseases.

Read more: How To Make Tofu ‘Feta Cheese’

Vegan halloumi and pistachio salad recipe

Just before we went vegan, halloumi was having a moment in the spotlight. We loved halloumi, so we decided to make a super convincing vegan version using tofu! This recipe is fantastic, the flavours and texture of the "halloumi" is perfect and it's complimented perfectly by the zippy salad. Wonderful!

No ratings yet

Duration45 mins

Servings4 people

Ingredients

For the vegan halloumi

• 400 g firm tofu
• 1 tbsp olive oil
• 20 g nutritional yeast
• 1/2 tsp salt
• 1 Juice of 1 lemon

For the quinoa

• 200 g quinoa
• 400 g water
• Salt & pepper to taste

For the salad

• 3 tbsp extra virgin olive oil
• 250 g cherry tomatoes
• 15 g dill
• 20 g pomegranate seeds
• 20 g pistachios
• Salt & pepper to taste
• 1 garlic clove
• 1 cucumber
• 4 spring onions
• 15 mint leaves
• Juice of 1 lemon

Instructions

• Preheat oven to 180°C

Prepare the vegan halloumi

• Press the tofu in the tofu press for 10 minutes
• Cut the lemon in half and squeeze the juice into the shallow bowl, catching any pips in your free hand
• Add the olive oil, nutritional yeast and salt to the bowl and stir to form a smooth paste
• Take the tofu out of the tofu press and cut it into 8 strips
• Put the tofu strips in the bowl and coat in the marinade
• Lay the marinated tofu strips in the baking sheet and drizzle over any remaining marinade
• Put the tray in the oven and roast the tofu for 25 minutes

Making the quinoa

• Rinse the quinoa in the sieve under cold water for 30 seconds
• Add the rinsed quinoa, water and a pinch of salt to the pan, put the pan on the stove over a high heat and bring the water to a boil
• Once the water starts to boil, reduce the heat to a simmer and leave the quinoa to cook for 20-25 minutes until the quinoa has absorbed all the water and is nice and fluffy

Preparing the salad ingredients

• Halve the lemon
• Peel and grate the garlic
• Halve the cherry tomatoes
• Trim the ends of the cucumber, cut it in half lengthwise, scoop out the seeds with a spoon and finely slice
• Trim the spring onions and finely slice at an angle
• Pick the mint leaves
• Pick the dill fronds

Griddle the halloumi

• Warm the griddle pan on the stove over a medium high heat, lay the tofu strips on the pan and leave them to sear for 2 mins each side to create lovely dark griddle lines
• Transfer the halloumi to a plate and season with a good pinch of salt

Build the salad and serve

• Squeeze the lemon juice into salad bowl catching any pips in your free hand, add the olive oil, garlic, salt and pepper to the bowl and stir to combine
• Add the tomatoes, cucumber and spring onions to the bowl and toss to combine and coat in the dressing
• Add the quinoa, mint and dill (saving a little for garnish) to the bowl and toss to combine
• Taste and season with salt and pepper
• Spoon the quinoa salad into bowls, dress with rocket, top with vegan halloumi, sprinkle over the pistachios and pomegranate seeds garnish with the remaining mint and dill and serve immediately with lemon wedges

This recipe was republished with permission from BOSH!. You can view the original recipe here.

Read more: This Nutty Pistachio Fettuccine Is The Ultimate Comfort Food

The post This Halloumi And Pistachio Salad Is Completely Vegan appeared first on Plant Based News.

BLT stands for bacon, lettuce, and tomato. It refers to a sandwich with all those ingredients, often with mayo to give it a creamy texture. The below recipe, which comes from vegan recipe site Nuts & Twigs, shows you how to use soy curls to make a plant-based BLT sandwich. It also adds in avocado, making it a BLAT.

Read more: How To Make This High Protein Vegan Bean Curry

What are soy curls?

Soy curls are a plant-based protein product made from whole non-GMO soybeans. They have become increasingly popular as a meat substitute in vegan recipes due to their versatility and meat-like texture. They are a great source of plant protein, and also contain a good amount of dietary fiber (find some more high protein vegan recipes here, and high-fiber recipes here). Soy curls are available in health food stores, some supermarkets, and online. They usually come in a dehydrated form, providing a long shelf life, which is convenient for stocking up and using as needed.

Read more: Get More Protein With This Easy Sheet Pan Broccoli And Tofu

Here's a plant-based rendition of a classic favorite that might become your new go-to lunch option. This vegan BLT sandwich introduces a delightful twist using soy curls.

5 from 1 vote

Duration25 mins

Servings3 sandwiches

Ingredients

For the marinade

• 1 cup soy curls (55g)
• 2 tbsp tamari or soy sauce
• 1 tbsp apple cider vinegar or rice vinegar
• 1 tbsp maple syrup
• 1 tsp sriracha
• 2 tbsp sesame oil
• 1 tsp liquid smoke
• ½ tsp paprika (regular or smoked for more smokiness)
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• Water to deglaze the skillet if necessary

For the sandwich

• Vegan mayonnaise, vegan aioli, or chipotle aioli
• 1 ripe tomato, sliced (heirloom or regular)
• 1 -2 avocados
• Greens – romaine, butter, iceberg, spinach, or arugula
• 6-8 slices of your favorite bread (make sure it's vegan)
• Optional: alfalfa or broccoli sprouts

Instructions

Making the soy bacon

• Start by soaking the soy curls in warm water for about 10 minutes. They'll puff up and soften. Once rehydrated, drain them. 
• While the soy curls soak, whisk tamari, apple cider vinegar, maple syrup, sriracha, oil, liquid smoke, paprika, garlic powder, and black pepper in a bowl. Add the soy curls, ensuring they're fully coated in this flavorful marinade. Let them marinate for about 10 minutes. 
• Heat a skillet over medium heat. Add the marinated soy curls, spreading them out for even cooking. Fry until crispy and browned, stirring occasionally, about 7-10 minutes until the marinade has been absorbed and evaporated. Deglaze the pan with water if necessary.
• Alternative Cooking Method: Preheat your oven or air fryer to 350°F (175°C). Spread the marinated soy curls in a single layer on a baking sheet lined with parchment paper or the oven or spread them evenly in the air fryer basket. Bake for 15-20 minutes in the oven, stirring halfway through, until they are crispy and browned to your liking. Bake for 4 – 5 minutes in the preheated air fryer. Watch them closely towards the end to prevent burning.

Assembling Your Sandwich

• Toast the bread if you like
• Spread a generous layer of vegan mayonnaise on both bread slices
• On one slice, layer your tomato, avocado, and crispy soy curl bacon, followed by crisp greens and optional sprouts
• Top with the second slice of bread, press down gently, and voilà! Your Vegan BLT is ready to impress

It may see that there are not enough soy curls in one cup, but they expand when rehydrated. You should have enough to make 3-4 regular-sized sandwiches.

*Soy curls come in irregular sizes, making it difficult to measure them accurately in a cup. Weighing them is an excellent way to ensure you get the right amount. Also, aim for the big pieces rather than the tiny bits that always seem to find their way to the bottom of the bag. Going for the big chunks helps keep your dish consistent in texture and flavor.

This recipe was republished with permission from Regina Pearce (of Nuts & Twigs). You can view the original recipe here.

The post This Protein-Packed Vegan BLT Is Perfect For Lunch appeared first on Plant Based News.

A few years ago, the idea of having feta in a vegan pie would have seemed impossible. But this BOSH! recipe uses a range of plant-based ingredients to create a realistic-tasting cheese pie alternative that’s sure to impress any guests.

A vegan cheese pie

One of these ingredients is silken tofu. Silken tofu, also known as soft tofu, is a variety of tofu characterized by its smooth, creamy texture and high moisture content. Unlike firm or extra-firm tofu, which is pressed to remove water and has a denser texture, silken tofu is not pressed, resulting in a softer consistency. The filling also calls for plant-based cream, nutritional yeast, and dijon mustard, all of which work together to give it a delicious creamy and cheesy taste.

This pie also features plant-based burrata and parmesan, both of which you should be able to find at larger health food stores and some supermarkets.

Spring vegetables

One of the pie’s key ingredients is asparagus, which is now in season. Spring is the perfect time to eat asparagus, and it should be plentiful and easy to find at your local store.

Asparagus is a nutrient-rich vegetable that offers a multitude of health benefits, making it a good addition to any diet. It’s an excellent source of essential vitamins and minerals, including vitamins A, C, E, and K, as well as folate.

Vegan veg and cheese pie

This creamy cheesy pie is just perfect for spring cooking, and is sure to impress any guests your welcoming

No ratings yet

Servings3

Ingredients

• 2 tbsp plain flour
• 500 g block of vegan shortcrust pastry

For the base

• Olive oil
• 1 tbsp plant-based butter
• 2 leeks
• 2 garlic cloves
• 1 tbsp fennel seeds
• 1 tsp dried oregano
• 1/4 tsp chili flakes
• 2 spring onions
• 100 g spinach
• 20 g basil
• 100 g plant-based parmesan

For the filling

• 2x packs silken tofu
• 100 ml plant-based cream
• 1 tsp dijon mustard
• 2 tbsp corn flour
• 3 tbsp nutritional yeast
• 1/4 tsp ground turmeric (optional)
• 1 lemon, zest and juice

For the topping

• 100 g plant-based burrata
• 125 g asparagus
• Fresh basil for garnish

Instructions

Before you start

• Preheat oven to 180C

Bake the pie case

• Line the pastry with baking parchment and fill with baking beans or rice
• Bake in the oven for 18 minutes until pale golden and cooked through
• Remove the baking parchment and beans and return to the oven for 5 mins

Prepare the veg

• Cut the leek in half and slice into half moons
• Crush the garlic
• Finely slice the spring onion
• Finely slice the basil, reserving a few leaves to garnish

Cook the veg

• Heat a frying pan over a medium heat
• Add a drizzle of olive oil and the butter and cook the leeks until softened and caramelised
• Add the garlic and spices and cook for a few minutes
• Add the basil and spinach until wilted then take off the heat and leave to cool slightly
• Season with salt and pepper

Prepare the filling

• Zest and juice the lemon
• Grate the cheese
• Place the filling ingredients in a blender and blend until smooth
• Add salt and pepper to taste
• Transfer to a jug and stir through the cheese

Assemble the pie

• Transfer the veg to the pie crust and pour over the filling
• Spoon over the burrata and top with the asparagus
• Place in the oven for 40 minutes until set with a slight wobble

Finish and serve

• Remove the tin from the oven and leave to cool completely
• Drizzle with extra virgin olive oil, top with basil leaves and extra chili flakes to serve

This recipe was republished with permission from BOSH!. You can view the original recipe here.

More like this:

• This Easter Egg Cheesecake Is 100% Vegan
• 20 Zinc-Packed Vegan Recipes To Support Your Immune System
• This ‘Microbiome Bowl’ Recipe Is Great For Gut Health

The post This Vegan Caramelized Veg And Feta Pie Is Perfect For Spring appeared first on Plant Based News.

The microbiome refers to the vast community of microorganisms, including bacteria, viruses, fungi, and other microbes, that live on and inside the human body. These microbial communities are particularly abundant in the gut. There are a number of foods that positively influence the gut microbiome, enhancing the diversity and health of the microbial community in the digestive system, in turn supporting overall health. Gut-friendly ingredients are having a serious moment all over the world right now, with fermented foods proving hugely popular.

The below recipe, which comes from Carleigh Bodrug’s new cookbook Plant You: Scrappy Cooking, features a number of gut-friendly foods. One of these is sauerkraut, which is made by fermenting cabbage in a brine solution.

Why is sauerkraut good for the gut?

Firstly, the fermentation process encourages the growth of beneficial bacteria, primarily from the Lactobacillus genus. These bacteria are a type of probiotic, which are live microorganisms. When consumed, these probiotics help balance the gut microbiota, promoting a healthy digestive system. They can inhibit the growth of harmful bacteria, enhance the barrier function of the intestinal lining, and help the immune system.

Sauerkraut also contains a good amount of dietary fiber, which is essential for healthy digestion as it helps to maintain regular bowel movements and prevent constipation.

Other gut-friendly ingredients

The bowl is very fiber-heavy, and has a wide range of ingredients that will benefit the digestive system. Wild rice, quinoa, broccoli florets, and broccoli sprouts are all regarded as hugely healthy fiber-rich foods.

Microbiome bowl

Excerpted from PlantYou: Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet by Carleigh Bodrug. Copyright © 2024. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

More like this:

• This Silky Feta Polenta Is Entirely Dairy-Free
• How To Make This Plant Protein-Packed Creamy Cannellini Pie
• How To Make A Vegan ‘Chicken’ Caesar Salad

The post This ‘Microbiome Bowl’ Recipe Is Great For Gut Health appeared first on Plant Based News.

The recipe comes from Viva!’s cookbook Everyone Can Cook Vegan, which showcases plant-based versions of popular animal dishes. It combines crisp romaine lettuce, savory vegan chicken strips filled with plant-based protein, and a creamy, tangy dressing. It covers all the bases for salad lovers. Enjoy the addition of vegan parmesan and avocado, which makes this meal a nutritionally balanced and satisfying option for lunch. 

This vegan chicken caesar salad uses plant-based ingredients to create a dish that’s both satisfying and guilt-free without sacrificing flavor or texture.

Chickless caesar salad recipe

An entirely plant-based version of the classic Caesar Salad with vegan chicken strips, vegan parmesan, and homemade crunchy croutons.

No ratings yet

Duration20 mins

Cook Time5 mins

Prep Time15 mins

Servings4 people

Ingredients

Salad

• 350 grams vegan chicken strips or pieces
• 2 baby gem or 1 head romaine lettuce leaves separated
• 1 avocado sliced
• 200 grams cherry tomatoes halved
• 2 handfuls of croutons Make your own using 2cm squares of sourdough, crusts removed, drizzled with a little oil and salt and placed in the oven at 180°C until golden. You can also use gluten-free bread for this.
• handful fresh parsley stalks removed and finely chopped
• 50 grams vegan parmesan shaved or grated
• 1 tbsp capers drained and rinsed

Dressing

• 230 grams vegan mayonaise
• 1 tsp Dijon mustard
• 2 cloves garlic crushed
• 2 tbsp lemon juice
• 50 grams vegan parmesan grated
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp vegan Worcester sauce (optional)

Instructions

Salad

• Lightly fry the vegan chicken pieces in a little oil until golden or according to the instructions on the packet.
• Arrange all the different salad ingredients together in a bowl or decoratively on a board if you’re feeling fancy.

Dressing

• Mix all the ingredients together in a medium-sized bowl until well combined.
• Either spoon a few dollops of the dressing around the salad ingredients or mix together with the salad until fully covered.

This recipe was republished with permission from Viva’s Vegan Recipe Club. It features in the Everyone Can Cook Vegan cookbook. You can view the original recipe here.

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• Vegan Greek Pasta Salad
• How To Make Vegan Cheese With Sunflower Seeds
• Vegan Fluffy Apple Pie Pancakes

The post How To Make A Vegan ‘Chicken’ Caesar Salad appeared first on Plant Based News.

If you’re scratching your head trying to work out what orzo is, it’s a type of small pasta that slightly resembles a grain of rice. It originates in Italy, but it’s widely used in various Mediterranean and Middle Eastern dishes as well. Orzo is versatile and used in a range of recipes, including soups, salads, and as a side dish, and is often prepared similarly to rice.

The below recipe, which comes from Henry Firth and Ian Theasby from BOSH!, uses plant-based feta and kalamata olives to create a Greek-inspired dish. It’s perfect for any date nights or dinner parties you’ve got coming up, or just a night in on your own on the sofa.

Where to buy vegan feta

Dairy-free feta really elevates this dish, and we’d recommend making sure it’s included. Vegan cheese is growing in popularity, and you can now find plant-based feta at many supermarkets all over the world. If you’re not sure where to get it, or would prefer to make your own, you can try out this macadamia nut-based vegan feta recipe instead.

Balsamic tomato baked orzo recipe

Greek food just reminds us of sunshine and holidays – it's as simple as that. This gorgeous Balsamic Tomato Baked Orzo is made with plant-based feta, Kalamata olives and a healthy drizzle of balsamic vinegar, and will bring the summer to your table. Great for a dinner party or as a summer side, this dish is a certified keeper.

No ratings yet

Duration40 mins

Ingredients

For the orzo

• 2 tbsp olive oil
• 1 red onion
• 2 garlic cloves
• 1 red pepper
• 150 g cherry tomatoes
• 2 tsp dried oregano
• 1 tsp chili flakes
• 1 tsp salt
• 3 tbsp sun-dried tomato paste
• 250 g uncooked orzo
• 1 tin of chopped tomatoes
• 1 vegetable stock cube
• 250 ml boiling water
• 2 tbsp red wine vinegar

For the topping

• 100 g panko breadcrumbs
• 50 g pitted kalamata olives
• Small sprig of rosemary
• 4 tbsp olive oil
• 1 clove garlic
• 1 lemon zest

To serve

• Handful of plant-based feta
• Chopped flat leaf parsley
• Drizzle of balsamic vinegar

Instructions

Before you start

• Preheat the oven to 200C

For the topping

• In a food processor blend the olives with lemon zest, roughly chopped garlic and rosemary then slowly pour in olive oil until you have a chunky paste.
• Tip in the panko breadcrumbs and pulse to combine.
• Tip the mixture onto a flat baking tray then bake in the oven for 4 – 6 minutes until golden brown.

For the orzo

• In a large oven-safe skillet, heat the olive oil over a medium heat.
• Add diced onion and garlic and cook for 2 -3 minutes.
• Dice the red pepper and slice the cherry tomatoes in half before adding to the pan with another glug of oil.
• After a couple of minutes season with dried oregano, chilli flakes, salt and pepper and saute for 5 minutes stirring regularly.
• For a boost of flavour add 3 dollops of sun-dried tomato paste and a splash of red wine vinegar.
• Stir the mix for 1-2 minutes before adding the orzo.
• Coat the orzo in all those delicious flavours before throwing in the chopped tomatoes and stock cube that's been diluted into the boiling water.
• Bring to a simmer then bake the dish in the oven for 10-15 minutes.
• Remove from the oven and taste to adjust seasoning and check the orzo is cooked.
• If the mixture seems to sticky add a little more water.
• Top the orzo with the breadcrumb mixture and bake for another 5 minutes.

To serve

• Crumble plant based feta over the top along with chopped parsley, a drizzle of balsamic vinegar and freshly ground black pepper.

This recipe was republished with permission from BOSH!. You can view the original recipe here.

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• This Vegan Chocolate Pie Is Unbelievably Easy To Make
• This Whole Katsu Cauliflower Is A Perfect Dinner Centerpiece

The post This Balsamic Tomato Baked Orzo Is A Perfect Date Night Dish appeared first on Plant Based News.

They are a protein-packed member of the legume family and can assist with enhanced blood sugar control and improved heart health. Oh, and they are packed with essential nutrients such as iron, magnesium, and potassium.

Here are eight tantalizing recipes to unleash the protein power of these delightful beans in your cooking.

Butter bean stew

This recipe, courtesy Natali Eleftheriou (owner of Natlicious Food) is full of veggies, including carrot, celery, and leek. It makes for the most comforting midweek dinner, and is ideal for meal prep also. The flavors of chilli, paprika, thyme, and more will have you revisiting this one again and again. 

Find the recipe here

Butter Bean Bourguignon

Butter? Bourguignon? Vegan?! You’d better believe it. This is a recipe that doesn’t have beef, and your tastebuds certainly won’t have beef with it either, as it’s quite simply delicious. 

This is a fully vegan take on the famous stew which originates in France. Butter beans exquisitely replace beef as the main ingredient. It comes from Matt Pritchard’s book Dirty Vegan: Fast and Easy.

Find the recipe here

Pesto butter beans

Butter beans are such a creamy little number, that they lend themselves so perfectly to this Plant Baes pesto butter beans recipe with aplomb. It also clocks up a bicep-exploding 35g protein per serving, so a great one to get down you after a strength workout. We tip our hat to the tofu for helping tip the protein scales on this one. Throw into the mix cashew and pine nuts, leeks, spinach, chill flakes, and more, and you’ve got one fiber-packed and succulent dish.

Find the recipe here

Harissa aubergine with butter bean mash

This recipe list hasn’t peaked in the tastiness arena by any means. Because now we’re pairing butter beans with harissa aubergine (eggplant), and it’s a certified banger of a dish. This time, you’ll be creating an oh-so-creamy butter bean mash (it’s officially a thing!) This, paired with the aubergine and the flavor factor of olive oil, rose harissa, onion, garlic, and herbs and spices — mamma mia! It’s just the right amount of spicy. This recipe comes from So Vegan.

Find the recipe here

Butter beans pesto salad

It turns out butter beans and pesto are bezzie friends, as they’re being paired together once again for this scrumptious salad. Creaminess is clearly a consistent factor in this list, and this mouth-watering salad is no exception. Cherry tomatoes, red onion, rocket, the option of crumbled Greek style vegan cheese, and the walnuts and pine nuts for the pesto make this a sensation in its own right. Seeking a big hit of plant-protein, minerals, and fibre? Then get this Happy Skin Kitchen butter bean salad down your gullet. 

Find the recipe here

Vegan bean, orzo, and pesto salad

Diving straight back into the butter bean pesto salad vibes, this orzo version of the dish is an absolute dream for the meal prep gang out there. This dish from Plant Baes is protein-rammed and full of fibre with a full rainbow of veggie ingredients. If you do decide to meal prep this one, we’d suggest prepping a lot, as you’ll want to eat it as often as humanly possible, and the plant-based feta will have you chefs kissing up to the skies above. Sundried and cherry tomatoes, broccoli, asparagus, oh my. Let’s go, orzo!

Find the recipe here

Mushroom bourguignon with white bean mash and kale chips

We’re doubling down on the butter bean mash — why should potatoes have all of the fun?  If you’ve got a dinner party planned, this is a dish to dazzle your friends with what a fancypants you are. The legends at Viva! have upgraded the traditional meat-heavy dish with the brilliant inclusion of kale chips and a generous portion of health-giving porcini mushrooms.

Find the recipe here

Bean, kale, and lemon stew recipe

Beans in stews, it’s just a thing that’s meant to be. And it’s great to see butter beans and kale teaming up to match their incredible health properties once more. Shout out once again to Viva! for this one. They’ve billed this one as the midweek meal of your dreams, and is quick and easy to assemble, only requiring 30 minutes of your time. Stews, a solid winter favorite, are many people’s favorite way of packing as many whole foods ingredients into a dish as possible, and this particular stew is no exception.

Find the recipe here

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• New Research Shines Light On The Benefits Of Beans As A Protein Source
• Heinz Launches Vegan Cream Of Tomato Soup And Beans With Meatless Sausages
• Eating More Vegan Protein May Reduce Risk Of Chronic Kidney Disease, Study Finds

The post Butter Beans Are Having A Moment – Here Are 8 Recipes To Try appeared first on Plant Based News.

Shawarma is a popular Middle Eastern dish that consists of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Traditionally, shawarma is made from lamb, chicken, beef, or turkey. It comes served in a flatbread like pita or laffa, with various accompaniments such as vegetables, hummus, tahini, pickles, and garlic sauce. This vegan shawarma is a new take on the traditional recipe, featuring soy curls in place of meat.

What are soy curls?

Soy curls are a dehydrated food product made from whole non-GMO soybeans. The process involves cooking, shredding, and then drying the soybeans to create a textured product that resembles shredded meat. Soy curls are versatile and can be rehydrated in water or broth to be used in a variety of vegan and vegetarian dishes as a meat substitute. They absorb flavors well, making them suitable for a wide range of recipes, including stir-fries, sandwiches, salads, and more. Soy curls offer a good source of protein, fiber, and other nutrients, making them a popular choice among those following plant-based diets looking for a whole-food-based meat alternative.

Soy curls can be tricky to find, however. They may be available at certain health food shops, as well as the Butler Foods website. If you’re struggling, you can always use soy chunks, jackfruit, or your favorite vegan meat alternative.

Soy curl shawarma recipe

This vegan recipe for shawarma using soy curls will become your new favorite. Aromatic, flavorful, and really easy. This recipe is for the "meat" which starts with a unique marinade that gives the dish far more flavor than just a dusting of seasoning.

No ratings yet

Duration40 mins

Cook Time20 mins

Prep Time20 mins

Servings4 people

Ingredients

• 2 tbsp paprika
• 1 tbsp all spice
• 2 tsp ground cumin
• 1 tsp cinnamon
• 1 tbsp coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp turmeric

Soy curl marinade

• 2 cups soy curls
• 1/4 cup dried shiitake (or other dried mushrooms, rough chopped)
• 1 tbsp dried parsley
• 1 tbsp nutritional yeast
• 2 tbsp vegan worcestershire
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp liquid smoke
• 2 cups boiling water

Cooked ingredients

• 1 large yellow onion (thinly sliced)
• 3 cloves garlic (minced or pressed)
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 tbsp shawarma blend

Serving ingredients (optional)

• 4 toasted pitas
• Finely chopped lettuce
• Diced tomato
• Vegan tzatziki (not a shawarma topping but it's delicious)
• Olives

Instructions

• Whisk together all spices in the shawarma blend and set aside. You can use a mortar and pestle, spice grinder, or just a whisk/fork.
• In a medium bowl whisk together the dried shiitake, parsley, nutritional yeast, worchestershire, apple cider vinegar, cumin, liquid smoke, and boiling water. Stir in the soy curls, let sit for 5 minutes, then stir again. Let sit for a total of 10-15 minutes. They won't be hurt by soaking longer.
• Before draining the soy curls, reserve 2 tablespoons of the marinade liquid. Set aside to use in the next step. Instead of squeezing the soy curls to remove liquid, simply strain so that the curls are still well hydrated.
• In a large non-stick frying pan cook the sliced onion over high heat for 5 minutes. Add garlic, tomato paste, and shawarma blend. Cook for 3-5 minutes while stirring. Add in the reserved marinade liquid. Stir in soaked soy curls, drizzle with olive oil, reduce heat to medium and cook for 10 minutes while stirring occasionally.
• You're ready to serve and eat! Prior to placing on a pita sprinkle a little shawarma blend on the soy curls, a squeeze of lemon, and a few cracks of black pepper.

The two most important parts of this recipe are the marinade and browning or caramelizing the onions. These ingredients and steps give the soy curls, which are flavorless on their own, a lot of umami and aromatics. 

This recipe was republished with permission from Crow Moon Kitchen. You can view the original recipe here.

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• 25 High Protein Vegan Recipes
• This Gut-Friendly Gochujang Stew Is Packed With Flavor
• This High Protein Vegan Lasagna Is Perfect For Meal-Prep

The post How To Make This High Protein Soy Curl Shawarma appeared first on Plant Based News.

To add more protein to your diet, try incorporating high-protein ingredients like textured vegetable protein, silken tofu, and nutritional yeast into classic comfort foods like lasagna. This vegan lasagna recipe is easy to make and contains 52g of protein per serving, making it a filling and satisfying meal.

Created by Sarah Cobacho at Plantbaes, this vegan lasagna is perfect for those who want protein-rich meals to build muscle or simply to have a balanced diet. It’s a great meal prep option for people who don’t have enough time to cook during the week. Simply make it once and divide the servings for lunch throughout the week. You can also freeze it for later use.

Variations and Tips

• Spice it up: Add some chili flakes for heat.
• Gluten-free: Use gluten-free lasagna sheets.
• Extra veggies: Feel free to add more of your favorite vegetables to the bolognese mixture.

FAQ

• Is this recipe gluten-free? No, but it can be if you use gluten-free lasagna sheets.
• Can I freeze this dish? Yes, it freezes well for up to a month.

This easy to make vegan lasagna combines plenty of plant protein with creamy, flavorful layers of pasta, bolognese, basil cream., and liquid mozzarella.

No ratings yet

Duration50 mins

Cook Time30 mins

Prep Time20 mins

Servings4

Ingredients

• 6 dry lasagna sheets

Bolognese

• 200 g textured vegetable protein or soy mince
• 1 tsp olive oil
• 2 onions diced
• 1 tbsp dried oregano
• 2 cups diced mushrooms
• 2 carrots diced
• 1 red bell pepper diced
• 5 garlic cloves
• 1 tbsp balsamic vinegar
• 1.2 kg diced tomatoes (3 cans)

Basil Cream

• 300 grams silken tofu
• ½ cup soy milk
• ½ cup nutritional yeast
• 1 cuo fresh basil
• 1 cup spinach

Liquid Mozzarella

• 1.5 tbsp tapioca flour
• ¼ cup soy milk
• 1 tbsp olive oil
• 1 dash salt

Instructions

• Start by preheating your oven to 200°C.
• Then, soak your textured vegetable protein in boiling water and flavor it with a vegetable stock or vegan “beef” stock as it hydrates.
• Then add the mushrooms, carrots, pepper,  garlic, oregano, balsamic vinegar, salt, and pepper, and cook for 10 minutes, stirring regularly.
• Stir in the hydrated textured vegetable protein and diced tomatoes and cover. Cook for 20 minutes on simmer.
• While your bolognese is cooking, blend the basil cream ingredients in your blender until smooth.
• Follow that by cleaning the blender, adding the liquid mozzarella ingredients, and blending until smooth.
• Once that’s all prepared and cooked, build the lasagna in one large dish, starting with a layer of bolognese, then a layer of pasta sheets, then more bolognese, then the basil cream, and pasta again. Repeat this until you reach the top of your dish.
• Finish with a thin layer of bolognese topped with liquid mozzarella.
• Cook in the oven according to the pasta instructions.
• Allow 5 minutes to rest and serve.

• Textured vegetable protein — This recipe uses dehydrated soy mince. It’s affordable and a great source of plant-based protein. You can opt for whatever textured plant-based protein you have on hand.
• Silken tofu — Adds creaminess and protein to the basil cream.

• Nutritional yeast — Adds a cheesy flavor without the dairy. Nutritional yeast is deactivated, meaning it doesn’t make food rise like traditional yeast. It does have a surprising amount of protein, with most brands offering 2 to 4g per tablespoon. It’s also rich in B vitamins and is enjoyed for its umami cheesy taste and health benefits. It’s a great add-on to many savory meals.

• Balsamic vinegar — Adds a touch of sweetness and acidity to balance the flavors.

This recipe was republished with permission from Sarah Cobacho at Plantbaes. You can view the original recipe here.

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The post This High Protein Vegan Lasagna Is Perfect For Meal-Prep appeared first on Plant Based News.

If you think salads are always boring, you couldn’t be more mistaken. Salad recipes extend far beyond a boring garden side salad, and there’s a salad to suit pretty much any tastes.

For the below kale salad recipe, which comes from Viva!’s Vegan Recipe Club (and features in the cookbook Everyone Can Cook Vegan), you can use any salad items of your choice, including tomatoes, avocados, cucumbers, peppers, or anything else. What makes this salad special is its creamy tahini dressing, for which you’ll need just a few cupboard staple ingredients.

Creamy tahini kale salad recipe

This is a delicious way to eat kale and the entire salad will have you feeling brand new – it’s so healthy, you can practically feel the nutrients zinging through your body! Massaging the kale makes it a bit softer to eat and easier to digest – the dressing helps with this process. It can be enjoyed as a side salad or as a main meal, especially if you pack it full of grains, tofu and extra salady bits 

No ratings yet

Duration5 mins

Prep Time5 mins

Ingredients

Salad

• 1 big bunch of kale, stalks removed and torn into bite-sized pieces
• Any combination of the optional extras, including any tinned pulses (drained and rinsed), artichokes, avocado, cherry tomatoes, croutons, cucumber, fresh chilli, fresh herbs, garlic, grated beetroot, marinated tofu, quinoa, radish, red onion, spring onion, sprinkling of nutritional yeast, sundried tomatoes, sweetcorn, toasted mixed seeds

Dressing

• 3 tbsp olive oil
• 3 tbsp tahini
• 3 tbsp cider vinegar
• 2 tbsp tamari
• 1 tbsp syrup (eg maple or agave)

Instructions

• Place the torn kale into a large bowl and pour over all of the dressing ingredients.
• Massage it all together for a couple of minutes (this helps to break down the fibres in the kale to make it more digestible and also helps to absorb the flavours!).
• Add any of the optional extras of your choice (and more dressing ingredients if necessary) and enjoy.

Serving suggestions: bulgar wheat, couscous, crusty bread, curries, pasta or gnocchi, quinoa, rice and tofu, roasted vegetables, selection of salads, vegan kiev

This recipe was republished with permission from Viva’s new cookbook, Everyone Can Cook Vegan. You can buy the book here.

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• How To Make These Oil-Free Sautéed Vegetables
• Try This Roasted Cauliflower Bowl With Garlic Confit Yogurt Dip
• 30 Vegan Weeknight Dinner Ideas

The post This Creamy Tahini Kale Salad Takes Just 5 Minutes To Make appeared first on Plant Based News.

This month, simple and protein-packed recipes were big hitters, as well as warm and comforting dishes for cold evenings.

Below is our monthly round-up of our most-viewed recipes, which you can use for inspiration for March and beyond.

1. Pesto butter beans

Our most popular recipe in February featured butter beans as its main event, which are high in protein, versatile, and packed full of fiber. Butter beans – also known as lima beans – have been having a bit of a moment recently, with recipes featuring them often attracting millions of views on TikTok. This Plant Baes recipe is a simple vegan lunch idea that takes just 15 minutes to make. It features leek, toasted pine nuts, and spinach, and we bet you’ll come back to the recipe over and over again.

Find the pesto butter beans recipe here

2. Sunflower seed cheese

Buying vegan cheese in supermarkets is now commonplace for many people in the world, but did you know you can also make it yourself at home? Nuts are a key ingredient in most homemade vegan cheeses, but this one – perhaps unusually – uses sunflower seeds. The recipe, which comes from Rachel Steenland of The Garden Party, uses coconut oil, nutritional yeast, lemon juice, and miso paste alongside the seeds, and the result is a creamy and spreadable dairy-free cheese.

Find the sunflower seed cheese recipe here

3. Lentil salad

Spring is *almost* on the horizon, meaning many of us are expanding our roster of tasty cold meals for our lunches and dinners. This iron-packed lentil salad features tomatoes, sweet peppers, and cucumber alongside canned lentils, all topped with an easy homemade dressing. The great thing about this recipe is you can customise it with whatever salad items you have in the fridge, as well as herbs of your choice.

Find the lentil salad recipe here

4. Creamy garlic potato gratin

This Natlicious Food recipe is just perfect for a rainy Sunday. It’s a great example of a dish that would have been tricky to make vegan a decade ago. Thanks to the huge rise of vegan dairy products over the last few years, however, this creamy potato gratin tastes just like the non-vegan original. As well as vegan butter and plant milk, it uses a dairy-free cream cheese as a key ingredient. You should be able to find this at supermarkets and health food shops.

Find the creamy garlic potato gratin recipe here

5. Bean, orzo, and pesto salad

Another bean salad that’s just perfect for meal prep, this vegan batch cook recipe will ensure you have a tasty and high protein lunch for days. As well as butter beans, this Plant Baes recipe uses tomatoes, capers, orzo, asparagus, and broccoli. It also includes dairy-free feta. You can buy this from the shop, or you can even make it yourself at home with this incredible vegan feta recipe.

Find the bean, orzo, and pesto salad recipe here

More like this:

• 30 Vegan Weeknight Dinner Ideas
• 17 Vegan Dinner Recipes Where Vegetables Are The Main Event
• 17 Iron-Rich Vegan Recipes

The post The 5 Most Popular Vegan Recipes You’ve Been Cooking This Month appeared first on Plant Based News.

This recipe is vegan and gluten-free, and it’s a traditional Cypriot and Greek dish that is easy to make with simple pantry ingredients. It is extra special because it was created by Natali Eleftheriou, a passionate vegan cook from Cyprus. Keep reading for the recipe and serving suggestions.

How do you add flavor to green beans?

If you are someone who enjoys eating vegetables, then you might appreciate the mild earthy taste of green beans. However, to enhance their flavor and make them more appetizing, you can add some additional ingredients.

One easy way to do this is to sauté green beans with garlic, onions, and olive oil. Alternatively, you can roast them with some seasoning, or you can cook them in a stew with onion, garlic, and fresh herbs, like in this green bean stew recipe. This is also the healthiest way to eat green beans!

For an extra burst of flavor, we suggest serving this dish with a squeeze of lemon. The citrus juice perfectly complements the earthy taste of green beans.

Serving suggestions

Traditionally, this green bean stew is served with feta cheese and crusty bread. You can easily veganize this by using a vegan cheese alternative instead. There are plenty of tasty vegan feta cheeses you can buy, but you can also try making vegan feta at home.

More green bean recipe inspiration

We are certain you are going to love green beans after trying this authentic Greek green bean stew! Here are some other tasty ways to cook with them:

• How To Make These Oil-Free Crispy Green Bean Fries
• This Lebanese Green Bean Recipe Is A Perfect Side Dish
• These Cranberry And Garlic Green Beans Are Perfect For Holiday Season

Green bean stew recipe

This is a traditional Cypriot and Greek recipe, called Fasolakia Yiahni. It is a family favorite all year round and is made with simple pantry ingredients.

No ratings yet

Duration50 mins

Cook Time40 mins

Prep Time10 mins

Servings4 people

Ingredients

• 2 tablespoons of olive oil
• 1 onion chopped
• 2 cloves of garlic minced
• 400 g potatoes cut in bite-size pieces
• 2 carrots cut in bite-size pieces
• 1/2 teaspoon of sugar
• 1 vegetable bouillon cube
• 1 teaspoon of tomato paste
• 1 can of chopped tomatoes 400g
• 500 g green beans fresh or frozen (cut the edges on the fresh ones)
• 1/2 teaspoon of oregano
• 1/4 teaspoon of garlic granules
• 1-2 bay leaves
• Salt and pepper
• 2 tablespoons of fresh dill

Instructions

• In a large pot, on a medium high heat, add the oil, onions and a pinch of salt and saute for a couple of minutes, until translucent.
• Continue with the minced garlic, potatoes and carrots, saute for 3-4 minutes until golden and season with plenty of salt.
• Add the sugar, all the spices and the tomato paste. Cook for a minute before adding the chopped tomatoes and veggie stock.
• Add 400ml of water, the green beans, and a generous pinch of salt.
• Bring to a boil, lower the heat, cover, and cook covered for approximately 30 minutes, stirring occasionally.
• Check if the potatoes and carrots are cooked, using a fork.
• Add the fresh dill and check the seasoning before serving.
• Serve them with vegan feta and bread!

This recipe was created by Natali Eleftheriou of Natlicious Food. You can find the original recipe here.

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• How To Make This Vegan Greek Pasta Salad
• This Creamy Spanish Chickpea Stew Is Oil-Free
• This Baked Feta Pasta Is Completely Vegan

The post Try This Authentic Greek Green Bean Stew appeared first on Plant Based News.