We all know that for our best health and well-being reducing our meat and upping our veggies is a great way of eating but it can be hard to know where to start. In this blog post, we share our current favourite plant-based recipes.
These dishes are the perfect eats to help you transition into eating more plant-centric meals through the week.
The Vegan Burger
We all love a good burger, and with this black bean burger recipe you can indulge while staying healthy. Don’t be put off my the ingredients list, you will have a lot of the ingredients in your storecupboard and if not feel free to improvise, it will still taste delicious.
The recipe uses black beans, a wholesome ingredient that’s known for its antioxidants and detoxifying properties. As the burger is easily grillable, you can enjoy vegan cooking at its best as well as lap up a comfort food classic that you’ll want to revisit weekly.
- Olive oil
FOR THE BURGERS
- 400g black beans – rinsed and well drained
- 100g cooked brown rice
- 1 onion – finely chopped or grated
- 1 tsp fennel seeds – crushed
- ½ tsp garlic salt
- 1 tsp smoked paprika
- 25g panko breadcrumbs
- 1 tbsp flat-leaf parsley – finely chopped
FOR THE PICKLED ONIONS
- 2 tbsp red wine vinegar
- 2 tsp golden caster sugar
- 1 red onion – finely sliced
CHIPOTLE MAYONAISE (or shop bought if you are short of time)
- 100g silken tofu
- 1 tsp cider vinegar
- 1 tsp lemon juice
- 1 pinch English mustard powder
- 1 tsp chipotle paste
FOR THE GUACAMOLE
- 1 avocado – peeled and stoned
- ½ small red onion – finely chopped
- ½ red chilli – finely chopped
- 1 tbsp coriander – chopped
- ½ lime – juiced
- 4 vegan or regular buns – halved
- Curly lettuce leaves
- Beef tomato slices
- Let’s start with the pickled onions. Combine vinegar and sugar, then add a pinch of salt. Mix until the sugar dissolves. Next, add the onion before covering and leaving to pickle.
- Now for the chipotle mayonnaise. Blend all the ingredients mentioned above with a pinch of sugar until smooth. Add 2 tbsp of olive oil and blend again. Season and set to one side for serving.
- Take the avocado and mash with a fork. Stir in the onion, chilli, and coriander, and season with salt, pepper and lime juice. That’s your guacamole done!
- Add all the burger ingredients detailed above to a blender and pulse. Once to the required consistency, divide the mixture into 4, and shape into patties. Chill the patties for at least 30 minutes on an oiled baking sheet or plate.
- Once chilled, brush the patties with olive oil and griddle on high heat for 3 minutes on each side. This recipe is great for barbeques too so make sure you save it for summer!
- Serve on a toasted burger bun with a dollop of chipotle mayonnaise, guacamole, lettuce, tomato, and a few drained pickled onions. This burger also tastes great with some mustard or ketchup.
The Vegetable Tagine
This dish is one of those quick and healthy meals that’s made for weeknights as it takes just 30 minutes to prepare and 45 minutes to cook. You don’t have to use a tagine to make it either, a casserole or ovenproof dish will do.
Lovers of spice can turn up the heat a little more by using fresh chillies in the recipe too.
Made a little too much? Your delicious veggie packed leftovers can be reheated and enjoyed for lunch the next day.
- 30ml vegetable oil
- 300g onions – roughly chopped
- 2 garlic cloves – thinly sliced
- ½ tsp chilli powder
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1 lemon – zest and juice
- 400g chopped tomatoes
- 250g butternut squash – diced
- 250g carrots – diced
- 250g swede – diced
- 200ml vegetable stock
- 15g brown sugar
- 200g chickpeas – drained
- 40g dried apricots – roughly chopped
- 25g sultanas
- 15g fresh parsley – roughly chopped
- 4 bread rolls – to serve
- Fry the onion and garlic in the vegetable oil for 5 to 10 minutes over a medium heat until soft. Next add the spices and lemon zest, and cook for 5 more minutes.
- Stir in the tomatoes and vegetables, before adding the stock, lemon juice, brown sugar, chickpeas, apricots, and sultanas. Add additional water to cover, bring to the boil and once boiling remove and transfer into your tagine or casserole dish.
- Stir in half the parsley, cover and cook in a preheated oven at 160 degrees for 45 minutes.
- Once cooked and the vegetables are tender, add the rest of the parsley and season with salt and pepper. Serve your tagine with a crusty bread roll.
The Plant-Based Carbonara
- 1 cauliflower – large and cut into small pieces
- 1 tbsp olive oil
- 1 bunch thyme – leaves only
- 100g wild hazelnuts – chopped roughly
- 350g penne
- 100g vegetarian parmesan – grated
- 2 eggs – beaten
- 2 tbsp double cream
- 1 bunch parsley – chopped
- Start by preheating the oven to 200°C (fan 180°C/gas 6). Toss the small florets of cauliflower that you prepared earlier with the olive oil and thyme leaves and season with salt and pepper. Add the mixture to a large baking tray and roast for 15 to 20 minutes.
- Once soft and caramelised, sprinkle your roughly chopped wild hazelnuts over the top. Return to the oven for a further 5 minutes to achieve a light toast.
- Whilst your hazelnuts are roasting, start cooking your penne pasta (or a pasta of your choice), drain and reserve the water before returning the pasta to the pan.
- Add the cauliflower and hazelnut mixture to the pasta, stirring in the vegetarian parmesan, egg, double cream, parsley and 1 tablespoon of the pasta cooking water. The heat from the cooked pasta will cook the egg to create a delicious sauce. You may want to add more cooking water to get the consistency you’d like. All that’s left to do is serve and enjoy!
As ever I love to know how you got one with these yummy recipes so do share and tag me into your meals over on Instagram or Facebook. And, please hold the thought that going plant-based doesn’t mean cutting out meat all together if you find that too hard, just enjoying and eating more plant-centric meals through the week can be a wonderful balance for your health and our precious planet too.