get inspired - my favourite home-made vegan dishes
mixed fruit bowl with seed mix
I have this fruit bowl breakfast most mornings, I change it up every now and then depending on how I feel and my budget! I top it with a mix of seeds as they are great for vegans: chia seeds, linseeds, pumpkin seeds, sunflower seeds, pomegranate seeds... If I had to choose one I’d go with the chia seeds as they are so nutritious and packed with omega-3. Can also be enjoyed with soy yogurt, toasted oats, or nuts!
smashed avo with pomegranate seeds
I don’t eat toast very often but when I do, I go all out! This is more of a once every so often breakfast for me. Smashed avocado with lemon juice and garlic powder on wholewheat bread. Topped with chia seeds, pumpkin seeds, sunflower seeds and pomegranate seeds.
Fancy something different? Fry your oats in a little bit of coconut oil for a soft, warm breakfast. I enjoy mine with plenty of fruit and a dollop of 100% organic nut butter.
Can also be enjoyed with soy yogurt!
nut butter and banana on toast
You can’t beat the simple nut butter and banana duo. I like to enjoy mine with whole-grain bread, sprinkled with goji berries, chia seeds and pumpkin seeds. I also use 100% natural nut butter- palm-oil free with no added ingredients.
The perfect light lunch or dinner! I eat chickpeas every day as they are a great source of protein and dietary fibre. I use a leafy green salad and red cabbage as a base, then add a mix of different chopped vegetables: peppers, cucumber, tomatoes and roasted chickpeas in sweet chilli sauce (a healthy one with no sugar).
This salad is so easy to change and mix up: add avocado, nuts, tahini sauce, pomegranate seeds, maybe even some roasted broccoli. This is a perfect dish to prepare in the morning for your lunch on-the-go: the chickpeas and/or broccoli will only take 10 minutes to crisp up in the grill.
baked sweet potato with lentil curry
This is such a comforting meal! I bake my potato for about 40-45 mins in the oven, pre-heated to 280. For the curry: in a wok, fry 1 teaspoon mustard seeds and 1 teaspoon cumin seeds in coconut oil until mustard seeds begin to ‘jump’. Then add 1/2 onion and 1 garlic clove (chopped finely). Mix for 5 minutes to avoid burn. Add curry paste of choice, I use a yellow curry paste from our local asian shop, which is a mix of dried red chillis, shallot, garlic, lemongrass, salt, galangal, turmeric, cumin and coriander seeds. Mix together for further 5 minutes to flavour the oil and avoid burn. Then add coconut cream, peas and lentils. Cook on low-medium for 15-20 minutes.
When I don’t have much time, I like to chop everything up and throw it in a dish with a little bit of oil, then put it all straight under the grill. This was a super basic lunch but it was just what I needed on the day! I am obsessed with crispy chickpeas and crunchy almost-burnt broccoli, and roasted garlic cloves are my favourite. This took about 10 minutes to crisp! You could add courgette, carrots or peas to the dish and serve with avocado or pomegranate seeds for an extra kick.
pita bread dish
A quick and simple lunch! I grilled my chickpeas in the oven for 10 minutes with chopped red pepper and garlic cloves. I threw some chopped tomatoes in for the final 5 minutes. You can put any veg you want in the bread, I kept it simple with cucumber, lettuce, sweetcorn and a few pomegranate seeds. I drizzled my grilled veg with some chilli sauce. If you can, add some guacamole to top it all off!