vegan

Baked Avocado with Sweet Potato Puree Courgetti

Creamy, sweet veggies 294 kcal     VE Flavours: grated ginger (about 3g), crushed garlic clove, sprinkle of chilli, sprinkle of paprika, S/P Bulk: 1 medium ripe avocado, 200g peeled sweet potato, 400g courgette, small white onion Jazzy: handful or so of halved cherry tomatoes to roast alongside avocado (adds an extra sweet-tart level) Lets cook:… Continue reading Baked Avocado with Sweet Potato Puree Courgetti

vegan

Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

Minty sweet zest 260 kcal     VE Flavours: 2 tbsp dried basil, 1 tsp mint, 2 tbsp cranberry sauce, 1/8 tsp garlic powder, S/P Bulk: 200g peeled sweet potato, 200g courgette, 1 large lemon, 80g quinoa Jazzy:  sprinkle with toasted sesame seeds Store: can be kept in the fridge for the next day Lets cook:… Continue reading Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

vegan

Roasted Veggie-Topped Aubergine with Vegan Parmesan

Snuggy-roasty-toasty 293 kcal    VE Flavours: crushed garlic clove, 1 tsp nutritional yeast flakes, 2 tsp balsamic vinegar, ½ tbsp olive oil, S/P Bulk: medium aubergine, ½ red and yellow pepper, 100g mushrooms, 1 red onion, 10g ground almonds Jazzy: 1 tsp cranberry sauce, sprinkle garlic powder Lets cook: Set the oven to 200oC. Cut… Continue reading Roasted Veggie-Topped Aubergine with Vegan Parmesan

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Roast ‘n’ fried veggie pasta

Quick weekday meal 285kcal     VE Flavours: 1 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp chilli flakes, 1 crushed garlic clove, sprinkle of paprika, S/P Bulk: 1 pepper (or a mix of different colours), 150g broccoli, 80g penne pasta, 1 medium courgette Jazzy: roast and add some fancier veg Lets cook: Preheat the… Continue reading Roast ‘n’ fried veggie pasta

vegan

Roasted Butternut Squash with Chilli-lime-miso Courgette top

Sweet like magic 379 kcal      VE  Flavours: ½ red chilli, crushed garlic clove, ½ tbsp. lime juice, 1.5 tbsp miso paste, 1 tsp sesame oil, S/P Bulk: 1 large butternut squash, 250g courgette Lets cook: Cut the squash in half (remove the hard top bit) and scoop out and save the seeds. Rub on a… Continue reading Roasted Butternut Squash with Chilli-lime-miso Courgette top

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Leek ‘n’ Lentil Cabbage Parcels

Hot healthy pockets 968 kcal total – eat as you like (8-10 parcels) (I had 4 at once) – VE Flavours: garlic clove, 1 tsp dried thyme, 1 tbsp tom puree, 1 tsp red wine vinegar, S/P Bulk: medium red cabbage, 300g leeks, green tinned lentils (around 240g drained), medium red onion, tin chopped tomatoes… Continue reading Leek ‘n’ Lentil Cabbage Parcels

vegan

Cheesey Vegan Cauli-Brocco Bake

We want more 233 kcal     VE Flavours: ¾ cup nutritional yeast flakes, ¼ tsp turmeric, 1 ½ tsp white wine vinegar, S/P Bulk: Medium-large cauliflower (~500g cut florets), medium-large broccoli (~300g cut florets), 2 tbsp white flour, 20g cashew nuts (ground) Jazzy: smoked paprika, garlic powder Lets cook: Preheat the oven to 220oC. Start… Continue reading Cheesey Vegan Cauli-Brocco Bake