Spicy Red Lentil And Spinach Soup

lentil soup
Spicy Red Lentil And Spinach Soup
Serves 4
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Prep Time
2 min
Cook Time
27 min
Prep Time
2 min
Cook Time
27 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1 large red onion, chopped
  3. salt and freshly ground black pepper to taste
  4. 2 (400g) tins chopped tomatoes
  5. 225g (8 oz) fresh or frozen spinach
  6. 375g (13 oz) red lentils
  7. 450ml (16 fl oz) water
  8. 1 dessertspoon dried basil
  9. 1 dessertspoon tomato puree
  10. 1 1/2 teaspoons ground cardamom
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon ground cayenne pepper
  13. 1 teaspoon curry powder
Instructions
  1. Heat the oil in a large pot over medium heat and cook the onion until golden brown.
  2. Season with salt and pepper.
  3. Mix in tomatoes, tomato puree, spinach and lentils and pour in the water.
  4. Season with basil, cardamom, cumin, cayenne pepper and curry powder.
  5. Bring to the boil, reduce the heat to low and simmer for 20 minutes, stirring occasionally until the lentils are tender.
  6. Transfer the soup to a blender or use a hand held blender and blend until smooth.
  7. Serve and enjoy.
Adapted from allrecipes.co.uk
Adapted from allrecipes.co.uk
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Pomegranate, Avocado & Chickpea Salad

cous cous salad with pomegranate
Pomegranate, Avocado & Chickpea Salad
Serves 4
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 400g chickpeas
  2. 160g cous cous
  3. 200ml boiling water
  4. 1 x yellow bell pepper, chopped
  5. 1 x avocado, chopped
  6. 2 x large tomatoes, chopped
  7. 1/2 pomegranate - seeds only
  8. fresh mint, chopped
  9. ground black pepper
  10. pinch of salt
Instructions
  1. Add the boiling water to the cous cous in a bowl with a little black pepper, stir and set aside with a plate on top to keep warm for around 5 - 6 minutes.
  2. Cook the chickpeas for around 4 minutes.
  3. Mix all the other ingredients together in a large bowl and add the cous cous and chick peas.
  4. Season, mix well and serve.
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Curried Kale Crispbakes

curried kale crispbake
Curried Kale Crispbakes
Serves 2
These are a favourite in our house, quick to prepare and super tasty!
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 1 onion - chopped
  2. 50g kale - removed from the stem and chopped (remove excess water)
  3. 1 x 400g can of chickpeas, drained and rinsed (remove excess water)
  4. 1 tbsp green Thai curry paste
  5. 1 tbsp chia seeds mixed with 2 tbsp warm water
  6. 1 tsp turmeric
  7. 1/2 tsp chilli powder
  8. 1 tsp ground cumin
  9. black pepper
  10. olive oil
Instructions
  1. Pre-heat your oven to around 180 degrees celsius (356 fahrenheit).
  2. Mix the chia seeds with the warm water and set aside ready to use a bit later on.
  3. Fry the onion for a minute or two, add the black pepper, turmeric, chilli powder, stir and add the chickpeas.
  4. Add the green Thai curry paste and mix well.
  5. Fry for a further 3 minutes. Add the kale and fry for another minute.
  6. Add the chia seed mixture. Mix well.
  7. Now transfer the ingredients into a food processor. Blend.
  8. Heat the oil in a frying pan, in the meantime take a handful of mixture and roll into a patty in your hands. Place on a chopping board and flatten the patty into the required thickness and shape.
  9. Place into the frying pan and leave for around two minutes.
  10. Then carefully turn the patties over and fry the other side. The patties should look browned.
  11. Now place in the pre-heated oven for around 20 minutes.
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Creamy Potato Soup

Creamy potato soup
Creamy Potato Soup
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 Medium White Onion
  2. 2 Medium Carrots
  3. 3 Medium Stalks of Celery
  4. 4 Cloves of Garlic
  5. 3 Medium Russet Potatoes
  6. 1 Tablespoon Olive Oil
  7. 1 Litre of Vegetable Stock
  8. 1 Cup Coconut Milk (or other Unsweetened Non-Dairy Milk)
  9. 1 to 2.5 teaspoons salt
Optional Toppings
  1. Vegan Bacon
  2. Spring Onions
  3. Vegan Cheddar Cheese
Instructions
  1. Roughly chop up the onion, carrots, celery, and potatoes and garlic.
  2. Heat a large pot over medium high heat, and add the olive oil. When it is hot, toss in the celery, carrots, and onions. Sauté the vegetables, until they start to look caramelised. Add the garlic and sauté for one minute more.
  3. Add the potatoes and vegetable stock. Cover and simmer for about 15-20 minutes. The soup is cooked when the fork easily pierces all the way through the vegetables.
  4. Blend the soup until it is smooth.
  5. Stir in the coconut milk or non-dairy milk of choice. Taste and add salt if required.
  6. Heat the soup until simmering and you are ready to serve.
  7. Sprinkle on some delicious toppings and serve.
Adapted from itdoesnttastelikechicken.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Chickpea Soup With Vegan Bacon and Spinach

chickpea and vegan bacon soup
Chickpea Soup With Vegan Bacon and Spinach
Serves 2
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 1 can chopped tomatoes
  2. 4 slices vegan bacon
  3. 1 medium onion, chopped
  4. 2 garlic cloves, minced
  5. 2 cans chickpeas
  6. 4 cups vegetable stock
  7. 1 tsp rosemary
  8. 2 cups spinach, stalks removed
  9. 2 tsp olive oil
Instructions
  1. Cook the vegan bacon according to pack instructions - usually frying for a minute or so on each side - then chop and set aside.
  2. Fry the onion and garlic for a minute or two and then add 1 cup of vegetable stock with 1 cup of chickpeas. Cook for another 2 minutes. Season with pepper.
  3. Transfer to a blender and cover with 1 cup of vegetable stock. Pulse until mostly pureed.
  4. Transfer back to the saucepan and add the remaining vegetable stock and 1/2 cup of the remaining chickpeas, 1/2 of the chopped vegan bacon, the can of chopped tomatoes and rosemary.
  5. Bring to a boil and then simmer for around 20 minutes. At the last minute add the spinach. Season with pepper.
  6. Meanwhile fry the remaining chickpeas with the rest of the vegan bacon until crisp, season and set aside.
  7. Ladle the soup into bowls, and garnish with the chopped vegan bacon and crispy chickpeas.
Notes
  1. In the UK my favourite vegan bacon brand is Cheatin'.
Adapted from a non-vegan version at www.popsugar.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Quick Crepes/Pancakes

vegan pancakes
Quick Crepes
Serves 6
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 and ½ cups whole wheat flour (200 grams)
  2. 3 tablespoons brown sugar (less if you prefer a more savoury crepe)
  3. 1 teaspoon baking powder
  4. 1 and ½ cups soy milk (375 milliliters)
  5. 1 tablespoon extra virgin olive oil
  6. 1 teaspoon vanilla extract (optional)
  7. Salt to taste
Instructions
  1. Set out all your ingredients.
  2. Set a stove element with a pan to medium heat.
  3. Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.
  4. Add the soya milk and vegetable oil to your mixture.
  5. Mix until smooth.
  6. Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
  7. Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
  8. Repeat until the batter is gone.
Notes
  1. Enjoy with vegan chocolate sauce!
Adapted from simpleveganblog.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Chunky Potato And Bean Soup

potato and bean soup
Chunky Potato And Bean Soup
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 600g smooth potatoes such as Desiree, peeled and diced
  2. 1 tbsp olive oil
  3. 2 cloves garlic, crushed
  4. 1 carrot, diced
  5. 1 stick celery, sliced
  6. 400g tin mixed beans, drained and rinsed
  7. 1½ tsp dried mixed herbs
  8. 1 vegetable stock cube
  9. 850ml water
  10. 2 tsp tomato purée
  11. Salt and pepper
  12. 2 tbsp freshly chopped parsley
Instructions
  1. Heat the oil in a large saucepan and gently fry the garlic, carrot, celery and potatoes for 3-4 minutes.
  2. Add the remaining ingredients and bring to the boil.
  3. Simmer for 10-15 minutes or until the potatoes are tender. Season to taste and sprinkle with the parsley to serve.
Adapted from www.lovepotatoes.co.uk
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Quinoa Vegetable Corn Chowder

quinoa chowder
Slow Cooker Quinoa Vegetable Corn Chowder
Serves 4
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Prep Time
5 min
Cook Time
4 hr
Prep Time
5 min
Cook Time
4 hr
Ingredients
  1. 1 tablespoon olive oil
  2. 1 small onion, finely chopped
  3. 2 teaspoon minced garlic
  4. 1 teaspoon minced ginger
  5. 2 medium potatoes
  6. 1/2 red pepper
  7. 150g chopped green beans
  8. 1L vegetarian stock
  9. 125g quinoa
  10. 1 teaspoon ground coriander
  11. 1 teaspoon paprika
  12. 1 teaspoon dried or fresh Italian herbs (eg parsley, basil, oregano)
  13. 1 bay leaf
  14. salt and pepper to taste
  15. 500g frozen sweetcorn
  16. 250g frozen peas
  17. 3 spring onions, finely sliced
Instructions
  1. Sauté onion, ginger and garlic in oil for five minutes. Add potatoes, red pepper and beans, then sauté for further five minutes.
  2. Add all ingredients except sweetcorn, peas and spring onion in a large crockpot.
  3. Cover and cook on low for 3 to 4 hours.
  4. Turn crockpot to high heat, add the frozen corn and peas and cook for another half hour.
  5. Stir in spring onions before serving.
Adapted from allrecipes.co.uk
Adapted from allrecipes.co.uk
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Moroccan Lentil Soup

moroccan soup

 

Slow Cooker Moroccan Lentil Soup
Serves 12
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 cups chopped onions
  2. 2 cups chopped carrots
  3. 4 cloves garlic, minced
  4. 2 teaspoons extra-virgin olive oil
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1 teaspoon ground turmeric
  8. 1/4 teaspoon ground cinnamon
  9. 1/4 teaspoon ground pepper
  10. 6 cups vegetable broth
  11. 2 cups water
  12. 3 cups chopped cauliflower
  13. 1 3/4 cups lentils
  14. 1 28-ounce can diced tomatoes
  15. 2 tablespoons tomato paste
  16. 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  17. 1/2 cup chopped fresh cilantro
  18. 2 tablespoons lemon juice
Instructions
  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
Notes
  1. You can also use broccoli instead of the cauliflower
Adapted from www.eatingwell.com/
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Leek and Potato Soup

leek and potato soup
Leek and Potato Soup
Serves 4
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Ingredients
  1. 2 tbsp rapeseed oil
  2. 2 large leeks
  3. 3 medium potatoes
  4. 1 litre boiling water
  5. 1 tsp vegetable bouillon
  6. 1 tsp sea salt
  7. ground black pepper
Instructions
  1. Put the oil in a saucepan to heat gently .
  2. Add trimmed, washed and chopped leeks. Add peeled and chopped potatoes.
  3. Heat on low for 2-3 mins with lid on to sweat vegetables (be careful not to burn them).
  4. Add water, bouillon, salt and ground pepper. Simmer to just bubbling for 15 minutes or until the vegetables are softening (but not mushy).
  5. Remove from heat and blend.
Eat Plants Not Animals http://www.eatplantsnotanimals.com/