by govegan_admin | Mar 25, 2019
Lentil and Apple Nut Roast Ingredients 200g precooked puy lentils ½ pint of vegetable stock 3 tbsp nutritional yeast 1 tsp basil, rosemary, parsley, caraway seeds & paprika ½ a chopped onion 1 crushed garlic clove 2 grated carrots 1 grated apple (skin left on) 1...
by govegan_admin | Mar 25, 2019
High Protein Chunky Tofu and Cashew Stir Fry Ingredients 200g tofu (pressed) 150g rice noodles (cooked) Large clove of garlic 2 tbsp sesame seeds ¼ cup of cashews Coconut Oil Soy Sauce Chinese 5 spice Fresh/ground ginger 300g Mixed thinly sliced vegetables...
by govegan_admin | Mar 25, 2019
Chickpea Tacos Ingredients 1 can of drained chickpeas 1 tsp cumin Pinch of sea or pink salt 1 tbsp smoked paprika ½ chopped onion ½ sliced red pepper 1 cup of sweetcorn (tinned or frozen) ½ sliced avocado Taco shells or tortilla wraps Grated vegan cheese Method Heat...
by govegan_admin | Mar 25, 2019
Brussel Sprout and Bacon Gratin Ingredients 450g Brussels sprouts (trimmed and halved) 250ml soya cream (you could use oat or coconut) 1 chopped garlic clove 1 small red onion finely chopped 1 tsp smoked paprika Pinch of salt Black pepper to season 3 tbsp...
by govegan_admin | Mar 25, 2019
Blackbean and Quinoa Burgers Ingredients 1 can of black beans 1/2 tsp onion powder 1 tsp garlic powder 1/2 tsp chilli flakes 1 tsp smoked paprika 50g cooked quinoa Plain flour (I used wholemeal) 1 tbsp flaxseed or chia seed (milled) + 2 tbsp hot water Salt and...
