VeganInspire

In need of a tasty, but healthy snack for these cold winter days, today I created some crispy, slightly spicy, chickpeas! 1/2 the recipe gives you almost 9g of protein, a ton of vitamin A as well as plenty of copper and manganese, so it couldn't be healthier! Of course, this does assume you'll be sharing ;-p If you make some, post here so I can see!

Huge thanks to @cookingforpeanuts for this awesome take on a crust which looks a bit like a pizza and tastes like a great flatbread. I made a few changes but kept it highly nutritious and tasty so that my husband and I got through them in about 5 minutes. INGREDIENTS makes 2 bases tbsp dried oregano 1 tbsp dried basil... 1 tsp dried rosemary tsp dried thyme 1 tbsp asafoetida (or swap for a mix of onion/garlic powder) tsp salt tsp ground pepper 4 tbsp ground flax (linseed) cup quinoa flour (grind from quinoa seeds) cup of gluten free flour 2 tbsp nutritional yeast INSTRUCTIONS 1) Preheat oven to 400F/200C 2) Mix ground flax + 8 tbsp water and set aside. 3) Stir all the herbs and seasonings in a small bowl. 4) Shred a small cauliflower and squeeze out the water and add to a large bowl. 5) Mix in the quinoa and gluten free flour, nutritional yeast and herb mix. 6) Add the flax mix and fold and press dough to ensure the flax is fully combined. 7) Roll out half the mixture between 2 sheets of parchment paper and do the same for the other half. To stop the base sticking, you may want to change the parchment paper. 8) Place the bases in the oven and cook for 15 minutes on each side. TOMATO SAUCE To make your own delicious tomato sauce: Mix 1 tsp dried basil with 1 tsp dried oregano, tsp asafoetida or garlic powder, 1 tsp pepper/chilli flakes, 150g soft tofu, 200g passata and salt & pepper. Give it a quick mix in your food processor or whisk well and pour onto the cooked bases. You can top your pizza with anything you like. I covered mine with courgettes, mushrooms, olives, artichokes, and spinach. Pop it back into the oven for a few more minutes, before serving! #cauliflowerpizza #veganpizza #pizza #healthypizza #cheeselesspizza #veganforlife #easyveganfood #wholefoods #plantpowered #veganinspired #cauliflowerbase #flatbread #letscookvegan #healthydinner #dinner #healthyrecipes #tasty #veganpower #flaxseed #lightlunch See more

You can’t compete with fresh ingredientsand this salsa is no difference. I started making it because I can’t eat onions (and who’s ever heard of a salsa without onions?!) However, feel free to add chopped onions in if you' Ingredients 4 people 1 tbsp extra virgin olive oil 2 tbsp lemon juice... 1 tsp dried rosemary 1 tbsp fresh parsley, chopped Pinch of salt & black pepper 2 tbsp black olives, sliced bell pepper, diced 1 19oz/540ml can cannellini beans, rinsed and drained Instructions 1) Place the olive oil, lemon juice, rosemary, parsley and salt and pepper into a medium sized bowl and stir well. 2) Add the olives, cannellini beans and red pepper and mix to ensure the beans are fully coated in the liquid and herbs. 3) Serve immediately or store in a seal tight container for up to 3 days. #veganfoodie #vegansalsa #eatwell #plantprotein #powerfood #plantbasedsalad #wfpb #salsa #onionfreesalsa #chipsandsalsa #homemadesalsa #vegansnacks See more

I remember eating this bowl for lunch in-between a day on the snow and I never eat salads in winterbut that’s how much I love this bowl! What are your favourite bowls? Recipe: serves 4... INGREDIENTS BUDDHA BOWL 1 large Sweet potato, sliced 1 cup / 170G Dried quinoa 2 cups Vegetable stock 1 cup Edamame beans fresh or frozen (defrosted) 4 large handfuls Greens (lettuce, spinach, kale etc) 2 medium Carrots, julienned 2 medium Avocados, sliced 2 cups Broccoli (115g), chopped into small florets. 1 tbsp Sesame seeds, for serving INGREDIENTS SPICY SOY SAUCE 4 tbsp Low sodium soy sauce (for gf use Tamari) 1 tbsp Rice vinegar 1 tsp Red chilli (pepper) flakes 1 tsp Maple syrup or swap for other liquid sugar 1/2 tsp Fresh ginger, grated INSTRUCTIONS BUDDHA BOWL 1) Pop the sweet potato on to a baking tray and lightly spray with oil. Bake in the oven at 375F / 180C for 20 minutes, or until soft through and slightly crispy on the outside. 2) Meanwhile, cook the quinoa with the vegetable stock for approximately 13 minutes. Allow to cool down before, fluffing up with a fork and serving. 3) To make up your bowls, divide the quinoa equally between them and then cover with a large handful of your chosen greens. 4) Cover the leaves with the rest of the vegetables and top with a sprinkle of sesame seeds. INSTRUCTIONS SPICY SOY SAUCE 1) In a small bowl, mix all the sauce ingredients together well. Just before serving, top each bowl with the sauce. 2) You may want to invest in some tiny sauce pots if you're taking this salad to work or on a picnic. NOTES This recipe is a versatile one. Why not swap in your favourite salad veggies, such as sweet peppers, cucumber or beetroot. Don't like quinoa? Go for brown or wild rice or another grain. #plantbaseddetox #vegansaladrecipe #plantpowered #salad #healingfood #healthfood #wholefoods #veganlunchideas #plantprotein #buddhabowlrecipes #pokebowls #veganbowls #wfpb See more

Feeling in need of some great wholesome comfort food, that’ll feed the whole family (with leftovers)? This is it! The texture of the mushrooms and lentils are perfectly matched, and the sweetness of the tomato sauce will cheer you up on any grey day! Recipe 4-6 people INGREDIENTS 224g gluten-free pasta (or wheat if preferred)... 1 Leek or onion, finely sliced 3 medium carrots finely chopped 500g mushrooms finely chopped 300g red lentils 1 680g jar passata 3 celery stalks finely chopped 1 tsp red chilli flakes (red pepper flakes) 1 tsp dried oregano 150 ml red wine (vegan) 500g vegetable stock (broth) dash salt dash ground black pepper 2 tbsp basil, fresh INSTRUCTIONS 1) Cook your chosen pasta as per packet instructions. 2) In a large saucepan, add the leek with 4 tbsp of water and cook on a medium heat for 4 minutes, to soften. 3) Add all other ingredients except seasoning and basil. Cover and continue to cook for 15 minutes, until the lentils are fully cooked, and the vegetables are left with a slight bite to them. 4) N.b. If you want a thicker consistency you can either continue to cook with the lid off or stir in a tbsp cornflour. 5) Season to your preference. 6) Serve on top of your pasta and top with the chopped basil. #govegan #vegetableragu #italiancooking #easyveganfood #wholefoods #plantpowered #veganinspired #letscookvegan #healthydinner #dinner #healthyrecipes #tasty #veganpower #quickweekdayrecipes See more

I’m so happy that summer has finally come and I now have the perfect excuse to make this delicious ‘nice’ cream. The best thing about this is that it is so versatile and allows you to mix and match whichever flavours you like best! Here’s my go-to recipe, but feel free to get creative and swap out the cocoa and nut-butter for berries, vanilla extract, strawberry jam, mint and chocolateshare your fav flavours in the comments below! 3 servings INGREDIENTS 3 medium ripe banan...as, chopped and frozen 1/4 cup plant-based milk Pinch of salt 2 tbsp cocoa powder 2 tbsp nut butter (I‘ve used hazelnut, peanut and almond butters in the past) METHOD 1. Chop your bananas up before popping them into a sealed container and placing into the freezer for at least 3 hours. 2. Tip your, now frozen, bananas into your blender with the milk and salt. Blend until you get the consistency of a soft scoop ice cream. 3. Add the nut butter and cocoa powder and continue to blend until all the ingredients are completely mixed. 4. Either serve as it is, resembling a soft scoop, or put into the freezer for at least half an hour to get a firmer consistency. #nicecreamrecipe #summerrecipes #hibernationfood #plantpowered #vegantreats #homemadeicecream #glutenfreeicecream #glutenfreevegan #lockdownfood #livevegan #plantbasedbaking #vegannicecream See more

It’s taken me some time to actively choose to eat beans over another protein sourceand for me that’s all been down to the texture. But I’m won over now, and this recipe has definitely helped make that change. Ingredients 4 people 1 tbsp extra virgin olive oil 2 tbsp lemon juice... 1 tsp dried rosemary 1 tbsp fresh parsley, chopped Pinch of salt & black pepper 2 tbsp black olives, sliced bell pepper, diced 1 19oz/540ml can cannellini beans, rinsed and drained Instructions 1) Place the olive oil, lemon juice, rosemary, parsley and salt and pepper into a medium sized bowl and stir well. 2) Add the olives, cannellini beans and red pepper and mix to ensure the beans are fully coated in the liquid and herbs. 3) Serve immediately or store in a seal tight container for up to 3 days. #veganfoodie #veganitalianreceipe #plantbasedsalad #eatwell #plantprotein #powerfood #plantbasedsalad #wfpb #cannellinibeans #livevegan #vegansalad See more