Plant based recipes
No faff, no five-pager with my life story and irrelevant information about my love for squirrels.
Just comfort food that's simple, good for you & the planet!
The perfect post training snack!
5min prep, 50min baking time, one loaf
Mash three bananas with 1/2 tsp of vanilla extract and 1/2 cup of sugar. Add 2 cups of flour (e.g. barley or wholewheat), 1 tsb baking powder, pinch of salt and 1/2 cup soy milk. Mix everything with a fork. Stir in a handful of raspberries and walnuts.
Grease a bread tin (e.g. with olive oil), pour the mixture in and bake at 180degreesC for 45-50min.
Tofu stir fry
10min prep, 10min cooking, 3-4 portions
Dice one pack of tofu and cook in microwave for 2 minutes to drain water. In a bowl whisk 2tbsp soy sauce, 1 tbsp agave or maple sirup, juice of 1/2 lemon, 1 tsp tahini or peanut butter and chilli flakes. Toss the tofu in the marinade and bake in the oven for 20min until crispy.
Boil some asian-style rice noodles in water for 5-8 minutes and drain.
In a pan heat sesame oil, fry 2 cloves garlic, some crushed ginger and one red onion in it. Add a handful of green beans, 1 carrot chopped into matchsticks and a sliced pepper (or any other type of veg). Stir fry for 3-4 minutes. Add 3 tbsp of soya sauce, 1tbsp of ketchap manis and some rice vinegar or 1/2 lemon. Fry for one further minute and stir in the asian noodles.
Serve the noodle stir fry with the tofu, quartered lime and chopped coriander!
makes 6-8 pancakes
(also a good snack for long cycles!)
Fill one cup of soy milk and add 1 tbsp of white vinegar for let sit for 1 min (this makes vegan buttermilk!) and add 1 tsp of vanilla extract.
In a large bowl combine 1 1/2 cups of white flour with 1/2 cup of oats, 1/2 cup of sugar, 1 tbs of baking soda and 1tbsp linseeds. Whisk while adding the 'buttermilk' and add 1/2 cup of hot water to the mixture to reach a nice pancake consistency.
Optional: Stir in a handful of frozen blueberries or raspberries.
Fry in a non-sticky pan for 1-2 minutes per side.
Serve with peanut butter, maple sirup and fresh fruits!
Roast potato, carrot & kale salad with almonds & tahini
20min prep,30min baking
Dice 5-6 medium potatoes into 2cm cubes and add to a bowl. Drizzle olive oil, salt & pepper over the potatoes and combine. Place on a baking tray and bake for 30min or until the outside is crispy.
In the meantime cut 3 carrots into 6-8cm long sticks and add to a bowl to combine with 1/2 tsp cumin, 1tbsp agave sirup/golden sirup, salt & pepper. Bake in the oven for 15-20min.
Assemble curly kale on a tray & drizzle olive oil over it and bake for 5min when the potatoes are almost ready.
Fry 15g of vegetarian bacon (e.g. Vivera bacon bits) or small cubes of smoked tofu in a pan. When crispy, add 1/2 handful of almond flakes.
On a nice big serving platter assemble the roast potatoes, cumin carrots, kale & veggie bacon. Drizzle a few spoons of tahini & lemon on top and enjoy!
Quick raisin & nut flapjacks
Makes 1 small tray or 8 flapjacks
In a small sauce pan heat 200g of plant-based margarine until it melts, add 1/2 cup of sugar and whisk for a minute until the sugar has melted. Turn hob off and add 3tbsp of Golden Sirup and 2 cups of rolled oats. Combine with a spatula and mix in 1/2 handful of raisins and nuts (I used almond flakes).
Spoon the flapjack mixture into a greased 25x25cm tray (alternatively on parchment paper) and bake at 180degrees for 15 minutes.
Leave to cool and cut into bars.
Optional: melt some dark chocolate and drizzle it on top.
Beetroot & walnut pasta
20min total time, 4 people
Peel 2 medium or 3 small beetroots, cut in quarters and boil for 10mins covered in water in a saucepan. Alternatively you can use pre-cooked beetroot.
Take the beetroot out (but reserve the water) & put in in a blender. In the red beetroot water add a pinch of salt and boil 500g of pasta (e.g. Farfalle).
Meanwhile, add 2 gloves of garlic, 2tbsp of olive oil, 1 splash of soy milk, salt, pepper and 1 tsp of nutritional yeast to the beetroot & blend until smooth.
Drain the pasta after 9-10mins and combine with the beetroot sauce.
Assemble on a plate & add 1/4 handful of crushed walnuts & a few cubes of Violife vegan Feta on top.
German sausage & krauts re-minagined
4 people, 40min
Wash 2 sweet potatoes & 3 medium sized potatoes. Cut into cubes & boil for 10-15mins. Drain the water & mash the potatoes until smooth, add 1 tbsp of margarine, a splash of soy milk, 1/2 tsp of nutmeg & salt & pepper to taste.
Put 6-8 veggie sausages (e.g. Linda McCartney or Cauldron Veggie Lincolnshire) on a tray and bake in the oven for 15-20min.
In the meantime, dice onion and 1 carrot and fry with1 tbsp of oilve oil. When golden and soft, add 1 can of drained brown lentils, add 1/2 cup of water with stock and simmer for 10mins. Stir in 1 tbsp of mustard & spice to taste.
On a plate assemble the mashed potato with the lentils, sausages & add a generous portion of sauerkraut!