Healthy Vegan Recipes

Easy-Peasy Vegan Tacos

Make these tasty vegan tacos with a smoky-sweet salsa and pack in all of your 5-a-day in one meal. Kiwi brings a moreish, fruity dimension to the salsa!

INGREDIENTS

175g pack baby corn

1 large red onion, sliced

1 red pepper, deseeded and roughly chopped

½ tsp cumin seeds

2 tsp olive oil

1 large ripe kiwi, halved lengthways

1 large tomato, halved

100g wholemeal flour, plus extra for rolling

1 large garlic clove

Handful of fresh coriander, chopped

1 tsp vegan bouillon powder

½ tsp smoked paprika

85g red cabbage, finely shredded

METHOD

STEP 1

Heat oven to 200C (fan). Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.

STEP 2

Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.

STEP 3

Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.

STEP 4

Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.

Italy Does Guacamole

Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it’s super healthy!

INGREDIENTS

115g wholemeal linguine

1 lime, zested and juiced

1 avocado, stoned, peeled, and chopped

2 large ripe tomatoes, chopped

½ pack fresh coriander, chopped

1 red onion, finely chopped

1 red chilli, deseeded and finely chopped (optional)

METHOD

STEP 1

Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.

STEP 2

Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Chocolate Pudding – But Maximum Health!

Make a tasty, healthy chocolate pudding in just five minutes. It’s low-calorie and vegan, plus the chia seeds are a great source of omega-3 fatty acids too.

INGREDIENTS

60g chia seeds

400ml unsweetened almond milk or hazelnut milk

3 tbsp cacao powder

2 tbsp maple syrup or honey

½ tsp vanilla extract

Cacao nibs, mixed

Strawberries, Almonds, Sprig of Mint (To Serve)

METHOD

STEP 1

Put all the ingredients in a large bowl with a generous pinch of sea salt and whisk to combine.

STEP 2

Cover with cling film, pushing down so that it sits on top of the pudding, then leave to thicken in the fridge for at least 4 hours, or better, overnight.

STEP 3

Add your various toppings with a flourish and enjoy!