Tag Archives: Vegan

Vegan Chickpea Bean Burgers

Is everyone enjoying the sun? These low-calorie vegan burgers are perfect for cooking on a barbecue whilst soaking up all that vitamin D from the sunny days!

Makes 4-6 burgers.

INGREDIENTS

  • 1 can of  chickpeas
  • 1 can of kidney beans
  • Zest of 1 lemon
  • 1/2 tsp paprika
  • 1/2 tsp dried coriander
  • 1/2 tsp cumin
  • 1 bunch of fresh coriander
  • A little water
  • 1 tsp olive oil

METHOD

  1. Combine the chickpeas, kidney beans, lemon zest, dried spices and fresh coriander in a food processor until broken up but still lumpy.
  2. Heat the olive oil in a pan on high heat.
  3. Add a little water if needed, and mould 4-6 patties out of the bean mix.
  4. Fry for 10-15 minutes, or until the outsides are crispy and golden and the insides are hot. Be careful when flipping as this is when the patties are most likely to break.
  5. Serve in breadcakes with salad or with oven chips.
  6. Enjoy!

NUTRITION

Typical serving for one patty (if 4 are made):

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Chickpeas – a plant-based protein source. They are high in iron for oxygen transport, immune and vitamin C function; folate for DNA synthesis and cell production; and dietary fibre for digestion.

Kidney beans – Another important source of plant-based protein. They are high in dietary fibre for digestion and are a source of iron for oxygen transport whilst containing loads of antioxidants.

Squash Lentil Dhal

This vegan meal is high in protein and rich in spices which are all complemented by a sweetness from the butternut squash. Any leftovers can also be reheated or eaten cold for a meal the next day!

Serves 2

INGREDIENTS:

  • 150g dried red lentils
  • 400g can chopped tomatoes
  • 600L vegetable stock
  • Half butternut squash, peeled and diced into 2cm cubes
  • 1 onion
  • 1 clove of garlic, diced
  • 1 tsp dried coriander
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp olive oil
  • 1 bunch of fresh coriander

METHOD:

  1. Heat the olive oil in a pan, and cook the onions until soft.
  2. Add the garlic, dried coriander, turmeric and cumin and cook for a further 1 minute.
  3. Add the butternut squash and coat in the spice onion mix.
  4. Add the chopped tomatoes and stock, and bring to the boil.
  5. Simmer for 10-15minutes until the squash is just cooked.
  6. Add the lentils (and any extra water if needed) and simmer for a further 10minutes, until the lentils and squash are tender.
  7. Mix in the fresh coriander and season.
  8. Serve with a sprig of coriander on top.
  9. Enjoy!

NUTRITION:

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Squash – despite the large natural sugar content, squash provides LOADS OF B vitamins, which have functions in energy release in respiration, and is massively high in potassium which maintains fluid and electrolyte balance.

Lentils – providing a whopping 35g of protein per portion, high for a plant-based protein, lentils give an amazing base for this vegan meal. They are also high in fibre for digestion and folate for DNA synthesis.

Tomatoes – massively high in vitamin C for protein and neurotransmitter synthesis; it also has functions in detoxification and as an antioxidant. It also gives you vitamin A for vision and immune function, and potassium for fluid balance and muscle contraction.

Mexican Bean Burritos

INGREDIENTS:

  • 2 tbsp salsa
  • 1 can (400g) kidney beans, drained
  • 1 can (400g) black beans, drained
  • 100g wholemeal rice
  • 350ml boiling water
  • 1 tbsp cumin
  • 1 can sweetcorn, drained
  • Wholemeal wraps (or see homemade wrap recipe at bottom)

METHOD:

  1. Rinse the rice through a sieve until the water runs clear.
  2. Boil rice with water for 15minutes covered.
  3. Mix in salsa and cumin and heat for a further 2minutes.
  4. Add the beans and sweetcorn, and heat for 5minutes or until the beans are fully cooked through.
  5. Serve with wraps and any spare salsa/ guac.
  6. Enjoy!

NUTRITION

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Beans – Both black and kidney beans are an important source of plant-based protein, providing over 30g per portion. They are also high in dietary fibre for digestion. Kidney beans are a good source of iron for oxygen transport, and they contain loads of antioxidants.

Sweetcorn – High in vitamin B1 and B5 for release of energy from respiration, and vitamin C for protein and neurotransmitter synthesis.

Cumin – Surprisingly, cumin is high in fibre for digestion and iron for oxygen transport.

Salsa – primarily made of tomatoes, which are massively high in vitamin C for protein and neurotransmitter synthesis; they also have functions in detoxification and as antioxidants. They also give you vitamin A for vision and immune function, and potassium for fluid balance and muscle contraction.

Wraps and rice, if wholemeal,  provide dietary fibre for digestion.

HOMEMADE WRAP RECIPE

Makes 1 large/ 2 small wraps

INGREDIENTS:

  • 50g flour (and more for dusting)
  • 150ml warm water
  • 1 tsp olive oil

METHOD

  1. Put flour in a bowl and make a well in the middle.
  2. Add the water a bit at a time, and the oil, and fold the flour in slowly until a dough has formed.
  3. Heat a little oil in a pan, meanwhile knead for 5minutes.
  4. Roll out the dough to make a thin wrap, and fry until brown spots have formed, turning halfway through.

NUTRITION

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For one large wrap (half if making small ones)

Tofu Cashew Sweet Potato Curry

Providing 2 of your 5 a day, this vegan recipe is high in protein and SUPER DELICIOUS.

Serves 2

INGREDIENTS

  • 240g plain tofu, cut into 2cm chunks
  • 450g sweet potato
  • 25g plain cashew nuts
  • 150g broccoli
  • 2 onions
  • 1 clove garlic, minced
  • 1/2 tsp mushed ginger
  • 150g fat free plain yoghurt (or alternative)
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp mild chilli powder
  • 2 tsp olive oil
  • 400ml of boiling water

METHOD

  1. Partially dry the tofu chunks by putting in kitchen roll and placing a heavy object (like a frying pan) on the top. Meanwhile, heat 1 tsp of olive oil in a pan.
  2. When the oil is hot, add the tofu and cook for 5-10minutes or until the tofu is browned on the outside. Set aside.
  3. Heat the remaining oil in a pan and cook the onions until soft (for around 5 minutes) on a medium heat.
  4. Add the garlic, ginger, turmeric, cumin and chilli powder and cook for a furthur 2-3 minutes.
  5. Add the water and sweet potato and bring to the boil.
  6. Reduce to a simmer and cover for 10-15 minutes.
  7. Add the broccoli and cook for a further 5 minutes until tender.
  8. Take off the heat and stir through the yoghurt and chopped cashew nuts.
  9. Season and serve.

NUTRITION

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Tofu – Providing nearly 20g of protein per portion, these soya bean based chunks of goodness are also high in phosphorous for growth and repair of tissues, and are much lower in salt and fat than most meat-based alternatives.

Cashew nuts – Nuts are an AMAZING source of unsaturated fats (the healthier ones) and also provide protein and minerals like zinc for enzyme and immune function, and selenium which makes antioxidants.

Sweet potato – one of your 5-a-day, and a useful source for many vitamins and minerals including: retinol needed for vision, growth, immune function and is a key antioxidant; thiamin for energy production; and vitamin C for protein and neurotransmitter synthesis, detoxification and acts as an antioxidant.

Yoghurt – low in fat, and plain so not containing any added sugar, this food not only makes the dip taste AMAZING but also contributes towards your protein and calcium requirements. Calcium is essential for bone growth and maintenance.