Vegan recipes Archives

Vegan recipes

Vegan “crab” cakes

10 - 20 minutes

Breakfast recipes

Tropical smoothie bowl

Vegan recipes

Ceviche-style summer squash

Avocado recipes

Avocado, kale and tahini toast

Burger recipes

Butter bean-and-pea burgers with smashed avocado

20 minutes

Noodle recipes

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

15 minutes

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Chickpea recipes

Chickpea-and-artichoke dip

Aliums

Balsamic onions

2 hours

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Easy pickled watermelon rind

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 cup apple cider or red wine vinegar
100 g sugar
1 cup water
1 T black peppercorns
2 T salt
¼ watermelon, flesh removed

Method

1. Place the vinegar, sugar, water, peppercorns and salt into a pan. Bring to a boil, then cool.

2. Carefully peel the watermelon skin off the white part of the rind. Chop the white rind, add to the liquid and leave to pickle for 1 hour.

Cook's note: One of our favourite ways to use watermelon rind. The rind quickly takes on the flavour of the dressing and makes for a mouthwatering, crunchy pickle.

Discover more pickles and preserves here.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Buffalo wing-style cauliflower tacos

Vegan “crab” cakes

Tropical smoothie bowl

Ceviche-style summer squash

Avocado, kale and tahini toast

Butter bean-and-pea burgers with smashed avocado

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Chickpea-and-artichoke dip

Balsamic onions

Roast cauliflower with peri peri

Easy pickled watermelon rind

Easy pickled watermelon rind

Ingredients

Method