Vegan Archives

Asian recipes

Easy vegan stir fry

20 minutes

Curry recipes

Quick vegan curry

15 minutes

Game day

Plant-based Mexican-style nachos

20 minutes

Asparagus recipes

Sautéed baby greens

45 minutes

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Butternut recipes

Golden soup

30 minutes

Vegan recipes

Roast pumpkin wedges with swiss chard and quinoa pilau

30 minutes

Raw recipes

Spicy tomato “soup” salad

Apple recipes

Cinnamon, apple and vanilla oat bowl

15 minutes

Cauliflower recipes

Buffalo wing-style cauliflower tacos

40 minutes

Mediterranean

Hummus, falafel and pita crouton salad

1 hour

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Vegan “crab” cakes

Serves 4 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 - 20 minutes

Ingredients

500 g potatoes, peeled, cooked and mashed
1 t garlic, crushed
1 t salt
200 g cabbage, shredded
1 stick celery, thinly sliced
3 spring onions, thinly sliced
1 chilli, finely chopped
1/2 t ground cumin
1/2 t ground coriander
1/2 t onion powder
1 T Dijon mustard
2 T coriander, chopped
1 lime, zested
200 g desiccated coconut
2 cups rice milk
sunflower oil, for shallow-frying

Method

1. Mix all the ingredients except the coconut, rice milk and flour. Shape into patties.

2. Brush with rice milk and coat with the coconut. Shallow-fry in batches until golden and crispy.

Find more vegan recipes here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Easy vegan stir fry

Quick vegan curry

Plant-based Mexican-style nachos

Sautéed baby greens

Cumin-spiced cauliflower with roast tomatoes

Golden soup

Roast pumpkin wedges with swiss chard and quinoa pilau

Spicy tomato “soup” salad

Cinnamon, apple and vanilla oat bowl

Buffalo wing-style cauliflower tacos

Hummus, falafel and pita crouton salad

Vegan “crab” cakes

Vegan “crab” cakes

Ingredients

Method