Vegan Recipes Archives | SB Nutrition

Ingredients 2 red or yellow peppers, deseeded and cut into chunks 1 red onion, cut into small wedges 2 large beetroot, peeled and cut into small wedges 4 garlic cloves, unpeeled 4 tbsp olive oil 200g quinoa  480ml vegetable stock (check it’s vegan and gluten free) 400g tin chickpeas, drained and rinsed  1 ripe avocado, stoned,

Ingredients 280g block extra-firm tofu 2-3 tbsp cornflour 4 tbsp sunflower oil For the sauce 3 tbsp rice vinegar 3 tbsp reduced salt soy sauce 1 tbsp hoisin sauce (check it’s vegan if necessary) 1 tbsp soft brown sugar 1 tbsp toasted sesame oil 2cm piece fresh ginger, peeled and grated 2 garlic cloves, thinly

Ingredients 500g carrots 500g parsnips 2 tbsp olive oil 30g hazelnuts, roughly chopped 2 tsp coriander seeds, crushed 2 tsp sesame seeds 4-5 fresh thyme sprigs 2 tbsp maple syrup Method Trim the carrots and parsnips, then halve lengthways and put in a large baking tray. Toss with the olive oil and roast at 200°C/180°C

Ingredients 1 tbsp sesame oil, plus extra if needed 125g mushrooms (we used shiitake), finely chopped 200g plant-based mince (see tip) 200g ramen noodles (or whichever noodles you prefer) 2 garlic cloves Thumb-size piece fresh ginger 1 tsp Chinese five-spice powder 3 spring onions, sliced Chilli oil for drizzling 2 tbsp sesame seeds For the

Ingredients  1 celery stick, roughly chopped 1 small carrot, roughly chopped 4 plant-based sausages, defrosted if necessary (we like Birds Eye Green Cuisine Succulent Meat-free Sausages) Handful fresh thyme and/or sage 1 tbsp tomato purée 1⁄2 garlic clove, crushed 1 tsp fennel seeds 1⁄2 garlic clove, crushed 1 tsp fennel seeds 2 tbsp olive oil

INGREDIENTS 1 1/4 cup unsweetened almond milk  2 tablespoons cocoa powder 1 tablespoon granulated sugar 1/8 – 1/4 teaspoon peppermint extract (Adjust to your preference – I used 1/4 teaspoon because I love peppermint) Pinch of sea salt 1/4 cup raw cashews For serving: vegan whipped cream, vegan marshmallows INSTRUCTIONS Add your almond milk, cocoa powder, sugar, peppermint, and salt to a small saucepan. Use a whisk to stir

INGREDIENTS 1 cup walnuts 1/4 cup olive oil 1 (15 oz.) can chickpeas, drained 3 cloves garlic 1 (12 oz.) jar roasted red peppers, drained 1/4 teaspoon sea salt 1 teaspoon smoked paprika Dash of cayenne To serve: chopped parsley, olive oil, chopped walnuts, crackers, vegetables  INSTRUCTIONS Add the walnuts and the olive oil to the blender and puree until walnuts are ground to size of

INGREDIENTS 2 1/2 cup certified gluten-free old fashioned oats 3/4 cup chopped roasted, unsalted almonds 1/2 cup chopped pecans 1/4 cup pepitas (also called pumpkin seeds) 1/4 cup hemp hearts 3 tablespoons ground flax seed 3 tablespoons chia seeds 1/2 cup maple syrup 1/2 cup olive oil (or your preferred oil – coconut, canola, etc.) 1 teaspoon vanilla extract 1/2 teaspoon sea salt (less if using regular table salt) 1 cup unsweetened coconut