Vegan Recipes

Maple Syrup Marinated Tempeh with Noodles & Asian Greens

Maple Syrup Marinated Tempeh with Noodles & Asian Greens

(Serves 4)

INGREDIENTS

1 packet of whole wheat noodles

1 packet tempeh, cut into 2mm strips

2 oranges, juiced

1 inch piece of ginger, grated

2 garlic cloves, finely sliced

1 small red chilli, sliced

1 bunch of bok choy

2 tbsp maple syrup

1 tsp cumin powder

1 tbsp tamari

1 tbsp mirin

1 cup liquid vegetable stock

METHOD

Bring a pot of water to the boil, add the whole wheat noodles. Cut the base off the bok choy. Then cut the bok choy stems and leaves in half lengthways.

Place in a bowl the chilli, garlic and ginger. Add the orange juice, maple syrup, cumin powder, Tamari sauce and mirin. Mix well.

Add the sliced tempeh to the marinade and let sit for a few minutes while you heat a frying pan on a high heat.

When the pan is hot add the marinated tempeh. Cook until brown on one side. Turn the tempeh and cook to brown on the other side. Add the remaining marinade. Then simmer until the marinade totally evaporates and caramelizes the tempeh. Remove the tempeh from the pan and set aside.

Add 1 cup of vegetable stock to the pan. Stir well. Add the bok choy and simmer for a couple of minutes until the greens go dark green. Remove the bok choy from the pan.

Place the noodles in a bowl. Place the bok choy on top of the noodles. Place the tempeh on top of the bok choy. Pour over some broth. Top with some fresh coriander. Repeat to make 4 bowls. Then serve.

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Brown Rice, Roast Pumpkin & Raisin Salad

Brown Rice, Roast Pumpkin & Raisin Salad

(Serves 4)

INGREDIENTS

½ pumpkin, cut into bite size pieces

2 cups cooked brown rice

1 cup raisins

1 cup almonds

1 lime, juiced

1 tbsp soy sauce

1 garlic clove

½ tbsp maple syrup

1 handful baby rocket leaves

1 handful fresh mint leaves, roughly chopped

METHOD

Preheat oven to 200ºC/400ºF.

Place the pumpkin cubes on a sheet of baking paper on a baking tray. Arrange the pumpkin, in a single layer, on the prepared tray. Place the tray in the oven and bake for about 30 minutes or until light brown and tender. Remove from oven and set aside.

For the dressing:

Place in a small bowl the juice of one lime, one tablespoon of soy sauce, one sliced garlic clove and half a tablespoon of maple syrup. Whisk well to combine. In a large bowl place the rice, roasted pumpkin and dressing, one handful of baby rocket leaves, one handful of fresh mint leaves, one cup of almonds and one cup of raisins. Gently stir with a spoon until well combined and serve.

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Vegan Laksa

Vegan Laksa

(Serves 4)

INGREDIENTS

1 chilli, thinly sliced

1 head broccoli, broken into small florets

1 onion, finely sliced

1 handful green beans, ends removed

2 carrots, sliced

1 handful snow peas, de-stringed

2 bok choys, chopped in half lengthwise

1 lemongrass stalk, chopped

300g firm tofu, cut into cubes

1 packet (330g) brown rice noodles, soaked in boiling water

1 tsp red thai curry paste

1 tbsp malaysian curry powder

2 tbsp raw sugar

1.5 cups whole food coconut milk (see below)

6 tbsp soy sauce

3 cups water/ or vegetable stock

1 handful bean sprouts

1 bunch fresh coriander, roughly chopped

2 kaffir lime leaves (finely shredded)

METHOD

Prepare the Whole Food Coconut Milk:

Carefully open the top of a fresh young coconut with a chef knife or other suited tool. Spoon out the flesh and pour the liquid into a high speed blender. Blend until smooth.  Alternatively put 1 cup shredded/desiccated coconut and 4 cups water into a high speed blender. Blend to a liquid then use within the recipe.

Add a splash of water to a hot wok and add the onions and curry paste and fry for 2 minutes. Add the Malaysian curry powder and continue to stir over heat for two minutes. Add 2 cups whole food coconut milk and the chopped lemongrass. Add the chopped tofu cubes,  6 tbsp of soy sauce, the 3 cups of water and the chopped carrots. Bring to the boil and add the broccoli florets. The add the snow peas and beans and cook for 2 minutes. Add the bok choy and stir. Finally add the drained noodles and mix well. Serve topped with bean sprouts, chilli & coriander.

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Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese

(Serves 4)

INGREDIENTS

1 onion, quartered

2 cloves garlic

3 cups mushrooms

1 carrot, grated

1 zucchini, grated

1 tbsp seeded mustard

1 tsp salt

3 cups cooked kidney beans

5 tomatoes, blended to puree

1 cup tomato paste

1 cup water

2 handfuls parsley, roughly chopped

1 handful basil leaves, stalks removed

1 packet spaghetti

METHOD

Place the onion, garlic and mushrooms into a food processor or high speed blender and blend until the mixture is crumbly texture, then place into a bowl. Add the tomatoes to a blender and puree to a smooth sauce. Cook the spaghetti in a pot of boiling water.

Heat a frying pan on a high heat and saute the mushroom and onion mixture for 5 minutes, stirring frequently. Add the pureed tomatoes and the tomato paste. Add the kidney beans and the basil leaves and half of the chopped parsley, then stir. Cook on a high heat for 5 minutes. Add the grated carrot and zucchini and continue to cook for a further 5 minutes.

Place the cooked spaghetti into 4 bowls and top with about a cup of bolognese. Top with some chopped parsley and serve.

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Roast Pumpkin, Potato & Sweet Potato Salad

Roast Pumpkin, Potato & Sweet Potato Salad

(Serves 4)

INGREDIENTS

1 large sweet potato, cut into bite size pieces

1 large potato,cut into bite size pieces

¼ pumpkin,cut into bite size pieces

1 cup sweet chilli sauce

salt and pepper to taste

4 handfuls of mixed lettuce leaves

1 lemon

METHOD

Preheat the oven to 200ºC/400ºF

Place the chopped pumpkin, sweet potato and potato into a large bowl. Pour over a cup of sweet chili sauce. Add salt and pepper to taste. And mix well.

Line a baking tray with baking paper. Place the pumpkin, potato and sweet potato onto the baking tray  and place the tray in the oven and bake for 30 minutes.

Place 4 handfuls of mixed lettuce leaves on a platter. Add the roasted vegetables. Squeeze over the juice of 1 lemon. Toss well and serve.

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Spiced Quinoa Pilaf with Corn & Broccoli

Spiced Quinoa Pilaf with Corn & Broccoli

(Serves 4)

INGREDIENTS

1 onion, finely diced

2 garlic cloves, finely sliced

2 tsp fresh ginger, grated

2 tsp cumin powder

2 tsp ground coriander powder

1 tsp turmeric powder

2 cups uncooked quinoa, well rinsed

4 cups water

1 head broccoli, cut into florets

4 corn cobs, husks removed

2 cups pumpkin, diced into large cubes

1 handful fresh coriander, roughly chopped

1 cup cashews, soak in water overnight

1 lemon

salt and pepper

For the cashew cream:

2 tsp apple cider vinegar

juice of 1 lemon

pinch salt

one cup of water

Soak the cashews in boiling water for a minimum of 10 minutes. Drain the cashews and place into a blender or food processor with 2 tsp apple cider vinegar, the juice of 1 lemon, a pinch of salt and one cup of water. Blend to a smooth paste and place into an airtight container. Store in the fridge for upto 7 days.

METHOD

Heat the oven to 200ºC/400ºF.

For the quinoa pilaf:

Place the pumpkin cubes and corn cobs on a tray lined with baking paper and bake in the oven for 20 minutes.

Heat a large saucepan over medium heat. Add ½ a cup of water, add the onion, garlic and ginger and sauté until all of the water is absorbed. Stir in 2 cups of well rinsed uncooked quinoa. Add 4 cups of water and stir. Bring to the boil. Reduce the heat to low. Cover and simmer for 10 minutes. Uncover the cooking quinoa and place the broccoli florets inside the pan, on top of the quinoa. Re-cover and simmer for 2-3 minutes, then set aside.

Meanwhile remove the pumpkin and corn from the oven. Cut the kernels off the corn cobs. Add the baked pumpkin and corn to the cooked quinoa. Season with salt and pepper to taste and stir.

To serve:

Place the cooked quinoa, corn and broccoli onto a plate. Top with cashew sour cream and chopped coriander leaves.

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Sweet Chilli & Soy Tofu Wraps

Sweet Chilli & Soy Tofu Wraps

(Serves 4)

INGREDIENTS

¼ cup soy sauce

1 lime, zested & juiced

2 cloves garlic, finely sliced

800g firm tofu, cut into 8 slices

8 tortilla wraps

4 handfuls mixed lettuce leaves

½ cup fresh cilantro leaves

½ cup fresh mint leaves

2 tomatoes, sliced

½ cup sweet chilli sauce

METHOD

Place the soy sauce, chopped garlic, lime zest and juice into a shallow bowl. Add the tofu slices and turn to cover all sides with the marinade, then set aside for 15 minutes. Heat a non stick frying pan over a medium heat and add the marinated tofu slices, cook for 1 to 2 minutes on each side until lightly golden brown.

Place a tortilla wrap on a flat surface. Add a handful of lettuce leaves, tomato slices, chopped coriander and a few mint leaves. Add 1 or 2 slices of tofu and drizzle with sweet chilli sauce. Roll the wrap and serve.

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Layered Black Bean, Mango & Cucumber Salsa

Layered Black Bean, Mango & Cucumber Salsa

(Serves 4)

INGREDIENTS

For the black beans:

3 cups cooked black beans

2 lg tomatoes, diced

2 garlic cloves, finely chopped

1 tsp cumin powder

1 tsp chili powder

1 tsp paprika powder

salt and pepper to taste

1 handful of fresh cilantro leaves, roughly chopped

For the Salsa:

4 ripe mangoes, flesh chopped

2 large cucumbers, diced

1 red onion, finely diced

1 chilli, finely chopped

2 limes, juiced

salt and pepper to taste

8 handfuls of green lettuce leaves

METHOD

For the black beans mix:

Place the diced tomatoes into a saucepan and add 3 cups of cooked black beans, 1 tsp each of cumin, chilli and paprika powder and mix well. Place the saucepan on a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes, stir often. Add salt and pepper to taste. Add the chopped cilantro leaves and mix well. Then set aside to cool.

For the salsa:

Prepare and chop the salsa ingredients. Place 2 handfuls of lettuce into each serving bowl. Then add a layer of the bean mixture (divide the mixture between each of the bowls). Add a layer of salsa, then serve.

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Sesame & Peanut Noodles

Sesame & Peanut Noodles

(Serves 4)

INGREDIENTS

3 tbsp sesame seeds

375g rice fettuccini pasta/noodles

Peanut Dressing:

¼ cup peanut butter

3 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp fresh ginger, grated

2 garlic cloves, finely sliced

½ cup coconut milk (see below recipe)

2 tbsp maple syrup

1 lime, zest grated

Salad:

1 handful fresh coriander leaves, roughly chopped

2 scallions, white and greens finely sliced

½ small red cabbage, thinly shredded

1 yellow capsicum, thinly sliced

1 red capsicum, thinly sliced

1 small red chili (optional), finely sliced

Whole Food Coconut Milk:

Carefully open the top of 1 fresh young coconut with a chef knife or other suited tool. Spoon out the flesh and pour the liquid into a high speed blender. Blend until smooth.

Alternatively put 1 cup shredded/desiccated coconut and 4 cups water into a high speed blender. Blend to a liquid then use within the recipe.

METHOD

Place the sesame seeds in a frying pan and toast gently over a medium heat until light golden in colour for 2 to 3 minutes (keep them moving in the pan so they don’t burn), then set aside.

Place a large pot of water on a high heat, bring to the boil. Add the fettuccini /noodles and cook until al dente. Drain, rinse and set aside.

For the peanut dressing:

Place the peanut butter into a saucepan. Add ½ a cup of whole food coconut milk. Add 3 tbsp of soy sauce. Add 2 tbsp of rice vinegar. Add the grated ginger, garlic slices, lime zest and chopped red chili. Add 2 tbsp

maple syrup. Add the juice of 1 lime. Stir well. Place on a high heat and bring to the boil. Remove from the heat and set aside. (Dressing should be thick, but pourable.)

Place the pasta/noodles in a large mixing bowl. Add the chopped coriander, shredded red cabbage, sliced scallions, and capsicums. Toss with the peanut dressing. Top with the toasted sesame seeds and serve.

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French Lentil & Shiitake Mushroom Soup

French Lentil & Shiitake Mushroom Soup

(Serves 4)

INGREDIENTS

1 onion, finely diced

3 cloves garlic, finely chopped

2 stalks celery, diced

2 handfuls shiitake and button mushrooms, roughly chopped

1 bunch fresh parsley, chopped

6 cups water

1 heaped tbsp vegetable stock powder

1 cup uncooked french/brown lentils

METHOD

Heat a saucepan and saute the chopped onion and garlic.Add a dash of water to deglaze the pan. Add the diced celery and continue to sauté. Add the quartered mushrooms and continue to cook over medium heat for 2 minutes. Add 6 cups of water and 1 heaped tbsp of vegetable stock powder. Add 1 cup of french/brown lentils. Stir well and bring to the boil. Simmer for 15-20 minutes. Serve topped with freshly chopped parsley and season with salt and pepper to taste.

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Cucumber, Oyster Mushroom & Peanut Salad

Cucumber, Oyster Mushroom & Peanut Salad

(Serves 4)

INGREDIENTS

3 lebanese cucumbers, cut into bite size dice

6 large oyster mushrooms, sliced

1 red chilli, sliced

½ tsp black mustard seeds

¼ tsp cumin seeds

1 tsp raw sugar

salt and pepper

¼ cup fresh coriander, chopped

½ lime, juiced

METHOD

Place the chopped cucumber into a salad bowl. Heat a frying pan over a high heat, add the peanuts and cook for a few minutes, stirring regularly until golden brown and roasted. Add the roasted peanuts to the cucumber bowl and add the chopped coriander leaves.

Heat a frying pan over a high heat and add the mustard seeds and cumin seeds with a dash of water. Add the sliced oyster mushrooms and a little more water and saute. Add salt and pepper, the raw sugar and the sliced red chilli. Continue to stir and saute for a few minutes, then add to the cucumber bowl and mix the salad well. Serve a portion of salad on a plate, add a squeeze of lime and a dash of salt and pepper to taste and top with a few extra coriander leaves.

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Asian Inspired Pumpkin Soup

Asian Inspired Pumpkin Soup

(Serves 4)

INGREDIENTS

4 cups pumpkin, chopped into 5cm pieces

2 cups sweet potato, chopped into 5cm pieces

2 cups carrots, chopped into 5cm pieces

1 onion, roughly chopped

2 tbsp fresh ginger, grated

4 garlic cloves, crushed

1 small red chilli (optional), finely chopped

1 tbsp Tamari soy sauce

1 tbsp miso paste

1.5 cups coconut milk

4 cup water

4 slices sourdough bread

METHOD

Heat a large saucepan on a high heat. Add the onion, ginger, garlic and chilli and saute with a dash of water for 1 minute. Add 4 cups water, the miso paste and tamari sauce. Stir well and bring to the boil. Add the chopped pumpkin, sweet potato and carrots. Add the coconut milk. Reduce heat and simmer until the vegetables are tender.

Place in a blender and puree to a smooth consistency. Serve with crusty sourdough bread.

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Green Vegetable Curry

Green Vegetable Curry

(Serves 4)

INGREDIENTS

1 tbsp Thai green curry paste

4 kaffir lime leaves

4 x 5cm pieces of lemon grass

1 cup coconut milk

4 handfuls of chopped mixed vegetables (eggplant, green beans, carrots, asian greens, broccoli etc)

1.5 cups water

2 tbsp soy sauce

1 tbsp raw sugar

1 handful Thai basil leaves

2 cups cooked brown rice

METHOD

Chop the vegetables. Heat wok, add ½ cup water then add the curry paste. Add kaffir lime leaves, lemongrass, the chopped vegetables and coconut milk. Add 1.5 cups of water, the soy sauce and sugar. Cook for a few minutes until the vegetables are tender.

Add the basil leaves. Serve with brown rice.

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Maple Syrup & Grain Mustard Chickpea Salad

Maple Syrup & Grain Mustard Chickpea Salad

(Serves 4)

INGREDIENTS

3 cups cooked chickpeas

2 cucumbers, chopped into bite size pieces

3 large tomatoes, finely diced

½ red onion, thinly sliced into crescents

2 cloves garlic, finely sliced

1 large avocado, chopped into bite sized pieces

1 handful fresh coriander leaves, roughly chopped

2 apples, chopped into bite sized pieces

½ cup walnuts

1 lemon, juiced

2 tbsp grain mustard

1 tbsp maple syrup

salt and pepper to taste

1 iceberg lettuce (cup shaped for serving)

METHOD

Squeeze the juice of 1 lemon over the apple pieces to prevent the apple from browning. Combine all of the chopped ingredients, maple syrup, grain mustard in a large bowl and toss together. Serve in lettuce leaf shaped cups that have been chilled in the fridge.

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Broccoli, Mushroom & Tomato Mini Vegan Frittatas

Broccoli, Mushroom & Tomato Mini Vegan Frittatas

(Serves 4)

INGREDIENTS

200g firm tofu

1 cup cooked brown rice

½ red onion, finely diced

2 cups mushrooms, finely sliced

2 cloves garlic, finely chopped

1 broccoli, trimmed, cut into florets

1 tomato, finely chopped

1 handful parsley leaves, finely chopped

1/4 cups nutritional yeast

4 handfuls mixed salad leaves

1 avocado, sliced

1 lemon

METHOD

Preheat oven to 180ºC/355ºF. Line the bases of a non stick 6 hole muffin tin with small rounds of baking paper.

Place 200g of firm tofu and 1 cup cooked rice in a food processor and process until it resembles ricotta cheese.

Heat a nonstick frying pan over a high heat. Add ½ cup of water. Add the onion and garlic. Saute until all the water has evaporated. Add the sliced mushrooms, chopped broccoli and the diced tomatoes. Cook for 3 minutes or until soft. Transfer to a large bowl and set aside.

Add to the bowl the parsley, ¼ cup nutritional yeast and the minced tofu and rice mixture. Add salt and pepper to taste. Stir well while mushing the mixture through your hands. Divide the mixture between prepared muffin holes. Bake for 20 minutes, or until set and golden brown. Set aside for 5 minutes, then using a knife, lift the Frittatas out of the tin. Serve with mixed salad leaves and slices of avocado with the a squeeze of lemon juice.

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Savory Vegetable Oat Casserole

Savory Vegetable Oat Casserole

(Serves 4)

INGREDIENTS

2 cups rolled oats

2 cups water

2 cups soy milk

1 cup nutritional yeast

1 onion, finely diced

1 garlic clove, finely chopped

2 cups mushrooms, finely sliced

1 zucchini, diced into small pieces

2 large tomatoes, diced into small pieces

2 handfuls kale, finely shredded

1 tbsp fresh rosemary, finely chopped

1 handful fresh parsley, finely chopped

½ cup walnuts

salt & pepper to taste

METHOD

Place in a saucepan- 2 cups of rolled oats, 2 cups of water, 2 cups of soy milk, and 1 cup of nutritional yeast. Place the saucepan on a high heat, and bring it to a boil. Reduce the heat to low and simmer, stirring occasionally until the oats are cooked, about 10 minutes.

Heat a frying pan over a high heat, Add the onion and garlic and saute until golden brown. Add ½ a cup of water and saute until the water evaporates. Add the sliced mushrooms. Add the rosemary, add the tomatoes and saute for a few minutes. Add the shredded kale and stir until it is slightly wilted.

Add the sauteed vegetable mixture to the oats. Add the chopped parsley and stir well. Season with salt and pepper to taste. Serve topped with walnuts and a sprinkle of nutritional yeast.

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Thai Noodle Soup

Thai Noodle Soup

(Serves 4)

INGREDIENTS

375g uncooked brown rice noodles

250g firm tofu, cut into small cubes

2 cloves garlic, finely sliced

1 red onion, finely sliced

4 scallions, finely sliced

1 lime, quartered

1 tbsp raw sugar

4 cups vegetable stock

1 carrot, cut into matchstick pieces

3 tbsp soy sauce

1/4 tsp sweet chilli sauce

1/4 cup raw peanuts, without skin, roughly chopped

1 tsp red chilli flakes

½ cup water

salt and pepper to taste

METHOD

Heat a large pot on a high heat and saute the onion, garlic and carrots with ¼ cup water. Cook for a couple of minutes then add the tofu cubes. Add 4 cups of vegetable stock. Add the dry noodles. Add 3 tbsp soy sauce, ¼ tsp chilli sauce. Add 1 tbsp raw sugar. Cook for about 5 minutes until noodles have softened. Serve, topped with the chopped peanuts, scallions, and the juice of one lime and red chilli flakes.

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Moong Dal with Cucumber & Spinach

Moong Dal with Cucumber & Spinach

(Serves 4)

INGREDIENTS

1 onion, finely sliced

1 inch piece of ginger, grated

3 garlic cloves, chopped

1 tomato, chopped

1 red chili, finely sliced

½ tsp of chili

1 cup of uncooked moong dal

3 cups water

1 Lebanese cucumber, finely diced

1 handful of spinach, finely shredded

1 tbsp of cumin seeds

2 cups of cooked brown rice to serve.

METHOD

Heat a saucepan over a high heat and saute the onion, ginger and the chopped tomato.

Add the cumin and chilli powders and a dash of water and saute until aromatic.

Add one cup of uncooked moong dal and 3 cups of water then stir. Cover with a lid and bring to the boil. Reduce to a simmer for about an hour until the moong dal is soft. Check the dal from time to time and add more water if needed. Once the dal is soft, remove from the heat and set aside.

Meanwhile, heat a frying pan on a high heat. When the pan is hot add 1 tbsp of cumin seeds, 3 cloves of chopped garlic and the sliced chilli, then saute. Add a dash of water and stir. Remove from the heat after 2 minutes.

Place the saucepan of dal back onto the heat, add the sauteed cumin seeds, garlic and chili mix and stir well. Add salt to taste and stir. Serve the dal in a bowl and top with the spinach and the chopped cucumber salad. Serve with brown rice.

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Garlic Mushrooms & Spinach with Wholemeal Pasta

Garlic Mushrooms & Spinach with Wholemeal Pasta

(Serves 4)

INGREDIENTS

3 cups uncooked wholemeal pasta

4 garlic cloves, sliced

4 handfuls of button mushrooms, sliced

1 cup vegetable stock

1 cup of soy milk

2 tbsp cornflour mixed with water

¼ cup nutritional yeast

4 large handfuls baby spinach leaves

METHOD

Place 3 cups of uncooked wholemeal pasta in boiling water for 15 minutes and cook until al dente. Heat a frying pan over a high heat, add one tablespoon of stock and the chopped garlic cloves and saute for a minute. Add the sliced mushrooms and saute for a couple of minutes. Add the vegetable stock, the soy milk or nut milk, stir and bring to the boil. When boiling add the cornflour mixed with water and stir continuously until the sauce thickens. Turn off the heat and add a quarter of a cup of nutritional yeast. Add the drained, cooked pasta. and four large handfuls of baby spinach leaves. Stir well to combine all ingredients and serve.

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Barley, Tomato & Garlic Risotto

Barley, Tomato & Garlic Risotto

(Serves 4)

INGREDIENTS

1 ½ cups uncooked pearl barley

4 cups mushrooms, sliced

2 cups green beans, chopped

1 onion, finely diced

2 garlic cloves, sliced

1 handful of parsley, chopped

1 tsp dried oregano

6 cups vegetable stock

½ cup of nutritional yeast

METHOD

Heat a deep frying pan on a high heat. Add the chopped onion and garlic and sauté for 2 minutes. Add a dash of water to deglaze the pan. Add the dried oregano, 4 cups of mushrooms and salt and pepper. Add the uncooked pearl barley and a cup of vegetable stock and mix well. Add 4 cups of vegetable stock, mix, cover with a lid and bring to the boil. Once boiling remove the lid and reduce the heat to low. Stir frequently until all of the stock has been absorbed. Add the green beans and ½ a cup of nutritional yeast and mix well. Add the chopped parsley and 1 more cup of stock, mix well and serve.

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Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

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