Vegan Recipes

When I cannot decide what to eat… inspiration may come from this page.

Lunch

  • Carrot & Coriander: 3 carrots, 1/2 a large sweet potato, 1 stick of celery, 2 cloves of garlic, ground coriander, turmeric and cumin, red onion, fresh coriander, salt and pepper, stock cube (2 servings)
  • Lentil and Butternut Squash: 1 squash, 1 red chilli, 2 stalks celery, brown onion, lentils, stock cube
  • Parnsip, Leek and Chesnut
  • Sweet Potato, Ginger and Chilli
  • Spicy Lentil: red lentils, 2 small white potatoes, carrot, celery, onion, stockcube
  • Pea Soup: 1 bag of frozen peas, 1 carrot, 1 stalk celery, stockcube, red onion
  • Noodle Soup: broccoli, noodles, carrot, peppers, chilli, soy sauce
  • Miso Soup: miso paste, sweetcorn, cucumber (optional noodles)
  • Potato and Leek: white potatoes, leeks
  • Pumpkin Soup

Dinners

  • Puy Lentil Stew: Puy lentils, leek, carrot, onion, sweetcorn, celery
  • Cous Cous
  • Tabbouleh: Bulgar Wheat, pomegranate seeds, cherry tomatoes, parsley, cucumber, green pepper, chilli, lemon juice, salt and pepper
  • Jambalaya: Tomatoes, rice, vegetables
  • Bean Stew (Butterbean, cannellini bean)
  • Chickpea Curry
  • Beetroot Salad
  • Jackfruit and Sweet Potato Chilli
  • Mixed bean and bell pepper Chilli
  • Pearl Barley Risotto
  • Haggis, Potatoes and Carrots/Neeps
  • Falafel, hummus and rocket pittas
  • Pasta

Snacks

  • Chia seed pudding: Chia seeds and coconut milk (mix and chill)
  • Fruity Oat Bars: Oats, Sweetner (syrup), seeds, raisins, peanut butter (mix and chill)