Vegan Recipe Library - A huge selection of the best vegan recipes https://plantbasednews.org Disrupting The Conventional Narrative Thu, 26 May 2022 15:16:12 +0000 en-GB hourly 1 https://wordpress.org/?v=5.9.3 https://i0.wp.com/plantbasednews.org/wp-content/uploads/2020/10/cropped-pbnlogo.png?fit=32%2C32&ssl=1 Vegan Recipe Library - A huge selection of the best vegan recipes https://plantbasednews.org 32 32 183434871 Vegan Victoria Sponge Cake https://plantbasednews.org/veganrecipes/desserts/vegan-victoria-sponge-cake/ https://plantbasednews.org/veganrecipes/desserts/vegan-victoria-sponge-cake/#respond Thu, 26 May 2022 11:49:11 +0000 https://plantbasednews.org/?p=268702 Are you a hosting a feast fit for a queen? Then this gorgeous Victoria sponge cake featuring Plenish Oat Milk has your name all over it!

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Are you a hosting a feast fit for a queen? Then this gorgeous Victoria sponge cake featuring Plenish Oat Milk has your name all over it!
Duration55 mins
Cook Time45 mins
Prep Time10 mins
Servings12 people

Ingredients

SPONGE
  • 370 ml Plenish Oat Milk
  • 1 tbsp apple cider vinegar
  • 330 g self raising flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp flaked sea salt
  • 150 g vegan block butter soft
  • 220 g golden caster sugar
  • 2 tsp vanilla extract
FILLING / TOPPING
  • 250 ml / 1 cup vegan whipping cream we used Elmlea plant
  • 2 tsp vanilla extract
  • 1 – 2 tbsp icing sugar to taste
  • 6 tbsp strawberry or raspberry jam
  • 400 g fresh strawberries halved or quartered

Instructions

METHOD

  • Preheat the oven to 350°F / 180°C / 160 fan. Line the bottom of two non-stick 20 cm cake pans with parchment paper. Grease the parchment and sides of the tins with vegan butter.
  • Combine the oat milk and apple cider vinegar in a glass jug and microwave for 30 seconds until just warm. This will create a kind of vegan buttermilk.
  • Sift the self raising flour into a mixing bowl and add the baking soda and salt. Mix to combine.
  • Add the soft butter and sugar to a stand mixer and beat until light and fluffy, about 2 minutes. Option to use an electric hand whisk if you prefer.
  • Once whipped, fold in about 1/3 of the oat milk mixture and 1/3 of the flour mix. Use a spatula to combine. Repeat twice more until both the mixes are used up. Fold through the vanilla extract. NOTE: doing it in stages will prevent the batter clumping. Do not over mix as this will make the sponge denser.
  • Divide the mixture between the two tins and bake until a toothpick comes out clean, about 30-35 minutes. Allow the cakes to cool down in the tins for 15 minutes then transfer to a wire rack to fully cool.

FILLING / TOPPING

  • Using a stand mixer or electric whisk, whip chilled vegan whipping cream until thick.
  • When the cakes are cooled, spread the jam onto the top of one, a few quartered strawberries if you wish, and top with half of the cream. Place the second sponge on top and the rest of the cream.
  • Decorate with fresh strawberries and optional sprinkling of icing sugar and / or lemon zest.

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Vegan Stinging Nettle Pesto https://plantbasednews.org/veganrecipes/dinner/vegan-stinging-nettle-pesto/ https://plantbasednews.org/veganrecipes/dinner/vegan-stinging-nettle-pesto/#respond Thu, 26 May 2022 10:50:33 +0000 https://plantbasednews.org/?p=268688 Toss this flavorful vegan pesto with your favorite pasta for a quick weeknight dinner!

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Toss this flavorful vegan pesto with your favorite pasta for a quick weeknight dinner!
Duration21 mins
Cook Time1 min
Prep Time20 mins
Servings6 servings

Ingredients

  • 6 cups 90 g of stinging nettles, blanched, squeezed dry, and chopped
  • Salted water for blanching the nettles 2 quarts of water mixed with 1 tablespoon of kosher salt
  • 1 cup 115 g of walnuts
  • 1-2 garlic cloves minced (2 cloves if you really love garlic)
  • 2 tablespoons of nutritional yeast
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of lemon zest
  • 1 teaspoon of kosher salt
  • ½ teaspoon of freshly ground black pepper
  • 2-3 tablespoons of olive oil
  • 2-3 tablespoons of water

Instructions

  • Deactivate the stinging nettles – In a 4–6-quart pot, bring 2 quarts of water with 1 tablespoon of salt to a rapid boil. Use a gloved hand and tongs to plunge the nettles into the boiling water. Blanch for 60 seconds only. Drain the nettles in a colander and rinse under cold running water. (You can also immerse them into an ice bath, but I find cold water does the trick.) Gather the nettles in your hands (They won’t’ sting, I promise!) and squeeze all the extra water out by forming them into a tidy round ball. Roughly chop the nettles and set aside.
  • Make the pesto – Add the walnuts to a food processor (not a blender) and pulse until coarsely ground. Next, add the nettles, garlic, nutritional yeast, lemon juice and zest, salt and pepper. Process until a chunky paste begins to form.
  • With the motor running, drizzle in the olive oil. Then slowly add the water. You’re looking for a consistency that is thick enough to spread on a cracker or thin enough to toss with pasta. So, add more or less liquid depending on how thick/thin you like your pesto.
  • Sprinkle in a dash of salt and pepper and taste before adding more. You’re looking for a burst of flavor that makes you immediately want to take another bite!
Recipe republished with permission from Carol Clayton AKA Vegetafull. Find the original recipe here.
 
  • Store leftover pesto in an airtight container in the fridge for up to 2 weeks.
  • For vegan pesto pasta, toss with 1 pound of spiral shaped pasta, cooked, like fusilli or rotini and serve with a sprinkling of vegan parmesan cheese!
  • If you’re new to stinging nettles, read all about how to make them safe for eating in this blog post here.

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Red Lentil Butternut Squash Curry https://plantbasednews.org/veganrecipes/dinner/red-lentil-butternut-squash-curry/ https://plantbasednews.org/veganrecipes/dinner/red-lentil-butternut-squash-curry/#respond Mon, 23 May 2022 08:27:44 +0000 https://plantbasednews.org/?p=268320 With elements from South Indian cuisine, this rich and thick red lentil curry has a simple tempering of mustard seeds and is finished with creamy coconut milk.

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With elements from South Indian cuisine, this rich and thick red lentil curry has a simple tempering of mustard seeds and is finished with creamy coconut milk.
Duration13 mins
Cook Time3 mins
Prep Time10 mins
Servings4 servings

Ingredients

  • 1 teaspoon safflower or sunflower oil
  • 1/2 teaspoon black mustard seeds
  • 1/2 medium size red onion finely chopped (about ¾ cup [120 g])
  • 1 1 inch [2.5 cm] piece fresh ginger, peeled and finely chopped
  • 4 garlic cloves finely chopped (about 2 teaspoons) 1 hot green chile, such as serrano, finely chopped 3/4 teaspoon plus a pinch of salt, or more to taste
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala or curry powder
  • 1/4 teaspoon freshly ground black pepper or cayenne pepper or both, or more to taste
  • 1 large tomato finely chopped (about 1 1/4 cups [225 g])
  • 3/4 cup 175 ml water
  • 12 ounces 340 g uncooked butternut squash or pumpkin, peeled, seeded, and cut into 3/4 inch (2 cm) cubes (3 cups), or use frozen
  • 1 14 ounce [400 g] can unsweetened coconut milk
  • 1/3 cup 60 g dried split red lentils (masoor dal) 3 to 4 ounces (85 to 115 g) baby spinach
  • GARNISHES
  • Freshly squeezed lime juice
  • Red pepper flakes
  • Chopped fresh cilantro

Instructions

  • Preheat the Instant Pot by selecting the Sauté setting.
  • Heat the oil in the preheated pot for a few seconds, then add the mustard seeds and leave for about 30 seconds, or until they start to splutter.
  • Add the onion, ginger, garlic, chile, and a pinch of salt and cook until the onion is translucent, about 2 minutes.
  • Stir in the turmeric, garam masala, and black pepper and cook for 30 seconds.
  • Add the tomato and 1/4 cup (60 ml) of the water and cook, stirring occasionally to prevent sticking, until the tomato is softened, about 2 minutes.
  • Add the butternut squash, coconut milk, remaining 3/4 teaspoon of salt, and remaining 1/2 cup (120 ml) of water. Add the lentils to the pot, and give it a good stir to combine and scrape up any bits of tomato from the bottom of the pot. Select the Cancel setting.
  • Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 3 minutes.
  • Once the cooking cycle is done, carefully set the Pressure Release Knob from Sealing to Venting to quick release. Open the lid and fold in the spinach to wilt it. Taste for seasoning, adjusting if needed.
  • Garnish with lime juice, red pepper flakes, and cilantro. Serve over rice or wit h vegan flatbread or fresh vegan dinner rolls.
This recipe was republished with permission from Vegan Richa. Find the original recipe in ‘Vegan Richa’s Instant Pot™ Cookbook’ which you can purchase here!

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Baked Potato With Barbecue Lentils https://plantbasednews.org/veganrecipes/dinner/baked-potato-with-barbecue-lentils/ https://plantbasednews.org/veganrecipes/dinner/baked-potato-with-barbecue-lentils/#respond Fri, 20 May 2022 13:00:00 +0000 https://plantbasednews.org/?p=268310 Baked potatoes stuffed with a hearty barbecue lentil mixture and dressed with sriracha mayonnaise. The potatoes and the lentil mixture cook together, so once everything is in the instant pot.

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Baked potatoes stuffed with a hearty barbecue lentil mixture and dressed with sriracha mayonnaise. The potatoes and the lentil mixture cook together, so once everything is in the instant pot.
Duration37 mins
Cook Time17 mins
Prep Time20 mins
Servings4 servings

Ingredients

POTATOES
  • 3 large or 4 to 5 medium size russet potatoes about 1 1/2 pounds [680 g]
  • 1 1/2 cups 355 ml water
  • 1 tablespoon melted vegan butter or safflower or sunflower oil
BARBECUE LENTIL MUSHROOM FILLING
  • 1/2 medium size red onion finely chopped (about 3/4 cup [120 g])
  • 4 ounces 115 g mushrooms (white, cremini, or a combination), thinly sliced (about 11/4 cups)
  • 1 medium size carrot finely chopped or shredded (1/2 cup [60 g])
  • 1/2 cup 60 ml vegan barbecue sauce
  • 1/2 cup 120 ml water
  • 1/4 cup 50 g dried split red lentils
  • 4 garlic cloves finely chopped (about 2 teaspoons) 1 tablespoon Barbecue Spice Blend (page 45)
  • 2 teaspoons granulated sugar or sweetener optional
  • 1/4 teaspoon salt or more to taste
SRIRACHA MAYONNAISE
  • 1/4 cup 55 g vegan mayonnaise
  • 2 teaspoons sriracha or less based on heat preference
FOR SERVING
  • Chopped fresh parsley cilantro, or chives Red pepper flakes

Instructions

  • For the potatoes, scrub the potatoes well, then poke holes in them with a fork or knife.
  • Put the water in the inner pot, set the steamer rack inside, and put the potatoes on the rack.
  • For the filling, in a stainless steel container that fits your Instant Pot, combine the onion, mushrooms, carrot, barbecue sauce, water, lentils, garlic, Barbecue Spice Blend, sugar if using, and salt. Stir to mix well.
  • Place the container on top of the potatoes. Cover with foil or a lid. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure
  • Cook/Manual setting at high pressure, and set the cook time to 17 minutes. Let the pressure release naturally, then open the lid. Remove the pan with the lentils and stir to mix. The mixture will continue to thicken as it sits. Taste for seasoning, adjusting if needed.
  • For the sriracha mayonnaise, stir together the mayonnaise and sriracha in a small dish, adding a bit of water, if needed, so it will be easy to drizzle.
  • When the potatoes are cool enough to handle but still warm, slice open. Brush the melted vegan butter on the cut potatoes and fill with the barbecue lentil mixture.
  • Drizzle with the sriracha mayonnaise, garnish with parsley and red pepper flakes, and serve warm.
This recipe was republished with permission from Vegan Richa. Find the original recipe in ‘Vegan Richa’s Instant Pot™ Cookbook’ which you can purchase here!

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Vegan Stir-fry With The Ultimate Satay Sauce https://plantbasednews.org/veganrecipes/dinner/vegan-stir-fry-with-the-ultimate-satay-sauce/ https://plantbasednews.org/veganrecipes/dinner/vegan-stir-fry-with-the-ultimate-satay-sauce/#respond Tue, 26 Apr 2022 18:44:00 +0000 https://plantbasednews.org/?p=263588 This stir-fry is super easy with a creamy, rich and flavorful sauce. You'll be coming back for seconds!

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This stir-fry is super easy with a creamy, rich and flavorful sauce. You'll be coming back for seconds!
Duration30 mins
Cook Time15 mins
Prep Time15 mins
Servings4 servings

Ingredients

Stir-Fry
  • 250 g Stir-fry veg or buy separate veg (eg pak choi, baby sweet corn, mange tout, broccoli, fresh chilli)
  • 250-300 g udon or soba noodles we used Yutaka, cooked according to the packet (if you want a quicker option, use straight-to-wok noodles)
  • 250 g firm tofu cut into small cubes, or use pre-marinated tofu chunks
Satay Sauce
  • tbsp toasted sesame oil use rapeseed as an alternative
  • ½ clove garlic roughly chopped
  • tbsp soya sauce use tamari for GF option
  • tbsp sweet chilli sauce
  • 125 g smooth peanut butter
  • Juice of 1 lime
  • 150 ml water

Instructions

Satay Sauce

  • Blend all ingredients until smooth. Do not heat up yet, set aside.

Stir-Fry

  • Drain then pat dry the tofu with kitchen roll or a clean tea towel. Fry in a little oil until golden, turning frequently. Add 1 tablespoon soya sauce, stir through then set aside.
  • In a large wok, fry the vegetables (also add straight-to-wok noodles at this stage if you’re making the quick version) on a med-high heat for a few minutes.
  • Cook the noodles according to the packet.
  • Heat up the satay sauce, adding a little more water if necessary as the sauce thickens as it heats.
  • Divide the noodles into 4 bowls then add a layer of stir fried veg, tofu and then satay sauce.
This recipe was republished with permission from Viva! Find the original recipe here.

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Vegan Tofu Tahini Stir Fry https://plantbasednews.org/veganrecipes/dinner/vegan-tofu-tahini-stir-fry/ https://plantbasednews.org/veganrecipes/dinner/vegan-tofu-tahini-stir-fry/#respond Sun, 24 Apr 2022 18:15:00 +0000 https://plantbasednews.org/?p=263580 This dish is easy to make, packed with veg and plant-based protein, and really tasty. You can't go wrong!

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This dish is easy to make, packed with veg and plant-based protein, and really tasty. You can’t go wrong!
Duration20 mins
Cook Time10 mins
Prep Time10 mins
Servings2 servings

Ingredients

Tofu
  • if you’d like an even quicker version then use pre-marinated tofu and add it together with the vegetables
  • 280 g approx. firm tofu, cubed
  • Sesame oil for frying but any oil fine
  • 1 tbsp soy sauce
  • 1 tbsp nutritional yeast
Vegetables
  • Either use 1 packet of your favourite stir fry mix or 3 handfuls of stir fry veg eg broccoli, baby corn, carrot battons, pak choi, edamame beans etc
Noodles
  • Either use 150g approx. straight-to-wok noodles or dry noodle nests (follow instructions on packet)… we used dry wholemeal noodles
Sauce
  • 60 g tahini
  • 2 tbsp syrup eg maple or agave – optional
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar use cider vinegar as an alternative
  • 1 tbsp lime juice
  • 1-2 tbsp sriracha depending on how hot you like it!
  • 3-5 tbsp water

Instructions

Tofu

  • Fry the tofu in sesame oil until golden, stirring occasionally.
  • Add the soy sauce and nutritional yeast, stir through and fry for a further 1-2 minutes. Set aside.

Vegetables and noodles

  • Fry the vegetables on a medium-high heat for a few minutes.
  • Add the noodles and stir through.
  • Add the tofu and stir through.

Sauce

  • In a small saucepan, heat all of the ingredients on a medium heat.
  • Pour over the noodles, veg and tofu and decorate with toasted cashews, fresh chillies, seeds, fresh coriander and anything else you fancy.
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the stir-fry recipe here and the satay sauce recipe here

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Vegan Fudgey Brownies https://plantbasednews.org/veganrecipes/desserts/vegan-fudgey-brownies/ https://plantbasednews.org/veganrecipes/desserts/vegan-fudgey-brownies/#respond Tue, 19 Apr 2022 18:01:00 +0000 https://plantbasednews.org/?p=263572 These delightfully fudgey and gooey brownies are sure to impress anyone!

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These delightfully fudgey and gooey brownies are sure to impress anyone!
Duration50 mins
Cook Time40 mins
Prep Time10 mins
Servings12 servings

Ingredients

  • 400 g caster sugar I use golden caster sugar
  • 200 ml sunflower oil
  • 200 ml plant milk
  • 200 g rice flour for gf or gluten plain flour
  • 100 g cocoa powder
  • 4 t vanilla essence
  • 1/2 t salt

Instructions

  • Heat your oven to 170c/325f/GM3.
  • Put all of the ingredients in a bowl and mix well, using a hand whisk. This will remove the lumps.
  • Pour the mixture into a brownie pan lined with baking paper.
  • Bake for around 40-50 minutes in the middle of the oven. Bake until the top and edges are firm but the middle is still soft.
  • Allow the brownies to cool and they will set more. If you want them less gooey bake for longer. You can bake them again after the first bake, if you need to.
  • Store the brownies in the fridge, they will last at least a week as the sugar acts as a preservative.
This recipe was republished with permission from Chef Day Radley Find the original recipe here

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Vegan Black Pepper Tofu https://plantbasednews.org/veganrecipes/dinner/vegan-black-pepper-tofu/ https://plantbasednews.org/veganrecipes/dinner/vegan-black-pepper-tofu/#respond Sun, 17 Apr 2022 17:39:00 +0000 https://plantbasednews.org/?p=263562 A lovely warming dish with just the right amount of heat.

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A lovely warming dish with just the right amount of heat.
Duration25 mins
Cook Time20 mins
Prep Time5 mins
Servings4 servings

Ingredients

  • 800-900 g firm tofu drained and patted dry
  • 2 onions finely diced
  • 3 cloves garlic finely chopped
  • 1-2 tbsp fresh ginger peeled and grated
  • 2 red chillies de-seeded and finely chopped or 1 tsp chilli powder
  • 12 tbsp soy sauce
  • 1 tbsp black pepper crushed
  • 2 tbsp brown sugar or 3 tbsp syrup eg maple or agave
  • Juice of half a lime
  • 2 spring onion finely chopped
  • Bunch fresh coriander stalks removed and chopped

Instructions

  • Cut the tofu into roughly 1 inch cubes.
  • In a large frying pan, add a little oil and fry the tofu until golden. Set aside.
  • While the tofu is cooking, fry the onion in a little oil until soft and golden.
  • Add the garlic, ginger and fresh chilli and fry for a further couple of minutes. If using chilli powder then add a couple minutes after the ginger and garlic.
  • Add the soy sauce, sugar (or syrup), black pepper and lime juice and heat on a medium heat for five minutes.
  • Place the cooked tofu into the pan and stir through for a couple of minutes until fully combined.
  • Optional serving suggestions: brown rice, fresh coriander, vegan yoghurt, toasted cashews, fresh chilli or chilli flakes, roasted aubergine slices, steamed broccoli
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here

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Creamy Vegan Pesto Cannelloni https://plantbasednews.org/veganrecipes/creamy-vegan-pesto-cannelloni/ https://plantbasednews.org/veganrecipes/creamy-vegan-pesto-cannelloni/#respond Tue, 12 Apr 2022 00:51:00 +0000 https://plantbasednews.org/?p=263435 Spice up your next pasta night with this hearty recipe. If you're short on time, feel free to use supermarket-ready sauce, but if not, we've got all the steps to make it from scratch!

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Spice up your next pasta night with this hearty recipe. If you're short on time, feel free to use supermarket-ready sauce, but if not, we've got all the steps to make it from scratch!
Duration1 hr 15 mins
Cook Time1 hr 5 mins
Prep Time10 mins
Servings6 servings

Ingredients

Mince
  • 1 onion finely diced
  • 2 cloves garlic finely chopped
  • 1 large carrot finely diced
  • 1 courgette finely diced
  • 200 g mushrooms finely diced
  • 500 g vegan mince
  • 1 tbsp tomato puree
  • 150 ml vegan red wine
  • 800 g tinned chopped tomatoes
  • 8 tsp vegan stock powder
  • 1 tbsp maple syrup or agave
  • Salt and pepper to taste
Pasta
  • You can use lasagne sheets if you prefer layer in the usual way
  • 16 approx. tubes dry cannelloni
Béchamel
  • If you’d like to cheat at this stage then use 500g vegan white sauce/ Béchamel
  • 4 tbsp vegan spread
  • 4 tbsp plain flour
  • 500 ml unsweetened soya milk
  • 2 tsp Dijon or English mustard
  • ½ tsp ground or freshly grated nutmeg
  • Salt and pepper to taste
  • 1 tbsp nutritional yeast optional
  • 190 g approx. vegan pesto or homemade pesto
Topping
  • Option to add cheese choose your favorite melting variety
  • 200 g Greek Style grated or sliced
  • 5 tbsp Parmesan Alternative

Instructions

Mince

  • Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  • In a large wok or saucepan, fry the onion in a little oil until lightly golden.
  • Add the courgette, carrot and mushrooms and fry for a further 5 minutes, stirring frequently.
  • Add the garlic and fry for a further minute.
  • Stir in the tomato puree, red wine, tinned tomatoes, syrup (or sugar) and stock. Bring to the boil, turn down the heat and simmer for around 20 minutes. Set aside and leave to cool slightly.

Béchamel

  • Using a medium saucepan, melt the spread on a low heat.
  • Take the saucepan off the heat and stir in the flour until you have a paste.
  • Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps.
  • Once the sauce has thickened, add the mustard, nutmeg and optional extras. Use a balloon whisk to get rid of lumps if necessary.
  • Try the sauce and add salt to your taste. Stir through the pesto (bought or homemade). Set aside.

Assembly

  • Using a baking tray (12″x10″x2″ approx.), pour half of the bechamel and spread evenly accross the bottom of the tray.
  • Stuff the cannelloni with the mince mixture using a teaspoon and line them up over the bechamel layer until the tray is completely covered.
  • If you have any leftover mince then add another layer over the cannelloni tubes. The rest you can freeze to make a spag bol.
  • Pour the remaining bechamel over the top and spread evenly. Top off with the cheese of your choice.
  • Cover the top of the dish in foil and place in the oven.
  • Cook for 30 minutes, remove the foil and place back in the oven for another 15 minutes.
  • Serve with fresh basil, toasted pine nuts, garlic bread and salad. Enjoy
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here

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Chilli Hotpot with Black Beans, Lentils & Chocolate https://plantbasednews.org/veganrecipes/dinner/chilli-hotpot-with-black-beans-lentils-chocolate/ https://plantbasednews.org/veganrecipes/dinner/chilli-hotpot-with-black-beans-lentils-chocolate/#respond Sun, 10 Apr 2022 00:12:00 +0000 https://plantbasednews.org/?p=263423 This is a simple, hearty dish that lends itself to bulk cooking. Don't be fooled by the chocolate- rather than the sweet, milky taste you're used to, here the chocolate will add a dark and rich flavor.

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This is a simple, hearty dish that lends itself to bulk cooking. Don't be fooled by the chocolate- rather than the sweet, milky taste you're used to, here the chocolate will add a dark and rich flavor.
Duration40 mins
Cook Time30 mins
Prep Time10 mins
Servings4 servings

Ingredients

  • 1 onion finely diced
  • 3 cloves garlic finely chopped
  • ½ tsp chilli powder
  • 2 tsp cumin seeds
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • sticks celery sliced
  • medium carrots peeled and sliced
  • 1 red pepper cored and sliced
  • 400 ml tin brown or green lentils drained and rinsed
  • 1 tin black beans drained and rinsed
  • 500 ml passata
  • 1 tbsp syrup eg agave, maple etc – optional or dark brown sugar
  • Juice 1 lime
  • 180-300 ml stong vegan stock
  • 2 tsp cocoa or cacao powder OR 2-3 squares of dark vegan chocolate

Instructions

  • Fry the onion until soft.
  • Add the garlic and fry for a further minute. Pop in the spices then cook for another minute.
  • Add the celery, carrots and red pepper and cook for 7-10 minutes, stirring frequently.
  • Add the passata and the minimum amount of stock and stir in. Cook for about 10-15 minutes on a simmer or until the vegetables have softened.
  • Add the lentils and beans. Stir again, adding more stock if needed.
  • Add the cocoa, cacao or chocolate, the syrup (or sugar) and lime juice. Cook for another five minutes. Taste and add more stock powder, salt, syrup or lime juice if necessary.
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here

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