8 Easy Vegan Recipes to Try For Yourself

So for those of you that have read some of my earlier posts, you’ll know that I have spoken about food a couple of times.

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The reason why is quite simple in fact: cooking a meal for yourself after a long day of books and lectures can be quite the mountain to climb.

Whilst there are tons of recipes out there on the web to try out, I have never quite managed to strike that balance of an aesthetically palatable dish whilst also keeping quality nutrition in mind.

There has been a huge uptake of the vegan diet of late and there is certainly a large amount of science out there to advocate it’s place in one’s lifestyle.

And now thanks to the culinary wizard, Michaela Kruger, who is the passionate founder of The Vegietable there are some ”easy plant-based recipes” for you to try out.

Whether you are looking for something quick & easy to whip up or wanting to flex your cooking prowess, there is definitely a dish with your name on it below.

START YOUR DAY RIGHT

Chickpea Omelette

• 3/4 cup chickpea flour
• 3/4 cup + 1 Tbsp unsweetened dairy-free milk
• 2 tsp apple cider vinegar
• 2 tsp nutritional yeast
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp baking soda
• Salt and pepper to taste

1. Whisk all the ingredients together to form a pancake-like batter.
2. Pour a third of the batter into a nonstick or greased pan, on a low heat.
3. Cook for about 2 min and add your filling.
4. Fold over and cover with a lid and allow to cook for 5min.

I used spinach, mushrooms, vegan cheese, and tomatoes for my fillings.

Michaela Kruger

Photo courtesy of The Vegietable

Berry Chia Pot

• 2 Tbsp Chia Seeds
• 1/2 cup Plant-based milk (or water)
• Any sweetener (optional – I didn’t use one)

1. Mix together in a glass or bowl and leave in the fridge overnight to soak OR you can let it sit for at least 20min.

Berry Compote:

• 1/2 cup Frozen berries
• 1 tsp chia seeds

1. Place berries in a pot on a medium-high heat, and simmer until
2. Berries have defrosted. Now add the chia seeds and simmer on a low heat until it has thickened.
3. Any extra compote can be kept in the fridge for 1 to 2 weeks.

Toppings:

• Banana
• Granadilla
• Berry compote
• Pumpkin seeds

I like to mix in all my toppings with the chia pot, otherwise the

plain chia pot might be too rich.

Michaela kruger

Photo courtesy of The Vegietable

LUNCH HOUR

Sugar Bean Burger Patties

(6 patties)

Patties:

• 1 cup sugar beans (tinned or precooked)
• 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
• 1/4 onion (chopped)
• 1 clove garlic (finely chopped)
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 2-3 drops liquid smoke (optional)
• 1/2 cup oat flour (+ extra for coating)
• Salt and pepper to taste

1. In a bowl mash the beans well, leaving a few chunks for texture.
2. Mix in all the rest of the ingredients.
3. Separate and roll into 6 even balls. Gently press down onto some oat flour to coat it.
4. Fry in a pan on a medium-high heat with a little oil for about 3min on each side.

To plate up I had it with vegan sriracha mayonnaise, gherkins, cucumber, tomato, and avocado. I did not use a bun but you are welcome to. Add any other of your favorite burger toppings and enjoy!

michaela kruger

Photo courtesy of The Vegietable

Nourish Bowl – with peanut butter sauce

Peanut butter sauce:

• 1/2 an onion (chopped)
• 2 Tbsp peanut butter
• 1 Tbsp soya sauce
• 1 Tbsp tomato paste
• 6 Tbsp coconut milk

1. Fry the onions for about 5min.
2. Add the rest of the ingredients and mix until well incorporated.
3. Simmer until thickened.

Bowl:

• Quinoa (pre-cooked)
• Green pepper (chopped)
• Broccolini (grilled)
• Snap peas (sliced)
• Carrot (grated)
• Avocado
• Hemp seeds
• Salt and pepper to taste

1. Place as much or as little of each ingredient into your bowl.
2. Add the peanut butter sauce and enjoy!

Photo courtesy of The Vegietable

END THE DAY RIGHT

Basil Pesto Pasta

Basil pesto:

• 80-100g basil
• 2 Tbsp olive oil
• 1 tsp nutritional yeast
• 1 clove garlic
• 2 tsp pine nuts
• Generous squeeze lemon juice
• Salt and pepper to taste

1. Place all the ingredients into a blender and blend until mostly smooth.
2. Cook any pasta of your choice (I used wholewheat fusilli) and add a generous serving of pesto!

Photo courtesy of The Vegietable

Lentil Dhal Curry

• 1 large onion (roughly chopped)
• 1 tsp fresh ginger
• 1 large clove garlic
• 1 Tbsp masala
• 2 tsp cumin
• 1 1/2 tsp turmeric
• Salt and black pepper (to taste)
• 2 cups lentils
• 1 carrot (finely chopped)
• 1 can tomatoes
• 800ml water + 2 stock cubes (or 1 tbsp stock powder)
• 1 can coconut milk

1. Heat up a large pot. Add some water or oil and place the onions in.
2. Fry on a high heat for about 5min (stir every now and again to stop from burning).
3. While the onions are browning, chop the ginger and garlic finely (add some salt while chopping to get a finer texture).
4. Put the ginger, garlic, masala, cumin, turmeric, salt and pepper in the pot with the onions.
5. Add a splash of water to stop it from sticking. Stir well together to form a paste.
6. Cook on a low heat for about 15min. (This is to build flavor, the longer you cook it the more flavor will develop)
7. Add the lentils and chopped carrot to the pot.
8. Then add the tomatoes, water and stock.
9. Stir and then bring to a boil. Add the coconut milk and turn down the heat and allow to simmer for about 1 hour.
10. (Keep an eye on it to make sure it doesn’t stick – I like to keep the lid on for the first 50min and then take it off to reduce)
11. Serve on a bed of rice or any other grain.
12. You may also enjoy it by itself. Add your favorite curry condiments and enjoy!

Photo courtesy of The Vegietable

STILL FEELING PECKISH?

Roasted Chickpeas

• 1 can chickpeas (drained and rinsed)
• 1 tsp paprika
• 1/2 Tbsp olive oil
• 1/2 tsp salt

1. Preheat oven to 180°C.
2. Mix all the ingredients
3. Allow 20 minutes to cook in the oven

Photo courtesy of The Vegietable

Peanut Butter Bars

Bars:

• 1/4 cup peanut butter
• 1 Tbsp maple syrup
• 1 tsp vanilla essence
• 1/2 cup oats
• 2 Tbsp cacao nibs
• 2 Tbsp cranberries
• 2 Tbsp sunflower seeds

Drizzle:

• 1 Tbsp coconut oil melted
• 1-2 Tbsp cocoa powder

1. Mix together
2. Melt the peanut butter with the maple syrup and vanilla essence in a saucepan.
3. Add oats, cacao nibs, cranberries and sunflower seeds.
4. Mix until well combined.
5. Place in a silicon or lined dish, pressing down the bar mixture to about 1cm thick.
6. Leave in the fridge for about 1 hour to set and then remove and cut into the desired shape.
7. Drizzle over the chocolate drizzle and eat as a snack or breakfast.

Photo courtesy of The Vegietable

THAT’S A WRAP

Watch this space everyone because this up and coming talent is lining herself up for some pretty exciting things.

If you haven’t already, drop by The Vegietables’ Instagram account!

I WANT TO KNOW FROM YOU:

Which recipe are you going to be giving a shot first?