PLANT-BASED

RECIPES
Plant-Based Health Professionals UK
Aubergine, Peanut & Chickpea Curry .............................................................2
Carrot Cake Porridge ......................................................................................4
Coconut Red bean Caribbean Soup ...............................................................5
Cornbread .......................................................................................................7
Courgette and Carrot Savoury Muffins ...........................................................8
Grilled Aubergines with Walnuts and Pomegranate .......................................9
Leek, Savoy Cabbage & Potato Bake...........................................................10
Lentil Bolognese ............................................................................................11
Mediterranean Probiotic Salad ......................................................................12
Mexican Tofu Scramble ................................................................................14
Oat Bran Choc Chip Cookies ........................................................................15
Pink Bean, Broccoli Salad .............................................................................17
Portobello Mushroom Burger ........................................................................18
Potato Salad with Avocado and Dill ..............................................................19
Red Bean and Lentil Chilli .............................................................................21
Shepherd’s Pie ..............................................................................................23
Smokey Mexican Bean Burgers ....................................................................25
Spicy Paprika Pasta with Capers and Greens ..............................................27
Spicy Sweet Potato Falafels .........................................................................29
Squash, Kale & Sage Gratin .........................................................................31
Sweet Pizza with Fruit ...................................................................................33

1
 Aubergine, Peanut & Chickpea Curry
Julie Stewart www.juliestewartnutrition.com

Ingredients (2 servings)

• 150g basmati rice

• ½ head of broccoli cut into florets
• 1 aubergine chopped into 1” cubes
• 5ml olive oil
• 1 onion finely chopped
• 1 garlic clove finely chopped or crushed
• 1 bunch coriander
• 1 400g can or carton chickpeas
• 1 tbsp madras curry powder
• 1 400g can chopped tomatoes
• 1 tbsp vegetable stock

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 • 200ml coconut milk
• 2 tbsp smooth peanut butter

Instructions
1. Heat oven to 200°C
2. Rinse the rice, boil up 300ml water in a saucepan and bring to boil , then stir in rice
to pan, when boiling, lower the heat to medium and pop on a lid.
3. Put the broccoli and aubergine on a baking tray. Drizzle with a small splash of oil.
Season with pepper and toss to coat. Pop in oven and roast until charred and
softened ( about 15-20 mins)
4. Add a splash of water to a frying pan, once sizzling, add the onion to the frying pan,
cook until soft for about 5 minutes, stirring occasionally.
5. Add the garlic to the pan and stir in the curry powder. Cook for one minute.
6. Add chickpeas to pan and stir until coated in the curry spices.
7. Pour in chopped tomatoes and coconut milk. Add stock powder and stir to dissolve.
Add in more water if too dry.
8. Bring to the boil then lower heat and simmer until thickened slightly.
9. Stir in peanut butter to the pan. Add coriander (saving some for garnish) Mix well.
10. Gently add in the roasted broccoli and aubergine.
11. Zest a lime and add zest to rice. Then quarter lime and serve alongside rice.

3
 Carrot Cake Porridge
Julie Stewart www.juliestewartnutrition.com

Ingredients
• 100g Oats
• 250ml almond milk, 100ml water
• 1 carrot, peeled and grated
• 1 tbsp chopped dates
• ½ tsp each of ground cinnamon, and grated ginger (can use dried ginger)
• ¼ tsp grated nutmeg
• 30g sultanas

Instructions
1. Put oats, almond milk and water into a small saucepan and place over a medium
heat.
2. Stir in most of the carrot along with cinnamon, nutmeg, ginger and sultanas. Cook
for 5-7 minutes, or until thick and creamy, stirring regularly.
3. Serve sprinkled with the remaining carrot and any other toppings that you like such
as walnuts /pumpkin seeds.

4
 Coconut Red Bean Caribbean Soup
Julie Stewart www.juliestewartnutrition.com

Ingredients
• 2 medium sweet potatoes
• 1 tbsp olive oil
• Black pepper
• 4 spring onions (trimmed and thinly sliced)
• 1 green pepper (finely chopped)
• 1 can kidney beans
• 1 can chopped tomatoes
• 100ml Veg stock
• 1 can coconut milk
• 1 tbsp dried thyme
• 2 tsp vegan chicken seasoning
• ½ tsp paprika
5
 • 2 cloves garlic (grated or use a garlic press)
• 1/2 fresh lime (zest and juice)

Instructions
1. Pre-heat oven to 200°C
2. Chop sweet potatoes into 1cm chunks, no need to peel. Place them on a baking
tray, sprinkle with half the thyme and season with black pepper, drizzle with a small
amount of olive oil. Roast the sweet potato until golden for 20-25 minutes turning
halfway through cooking.
3. Meanwhile zest and halve the lime; drain and rinse kidney beans and prep the veg
stock, spring onion and garlic.
4. Add half the spring onion to a pan and fry with a little of the veg stock. Add the
green pepper, once softened add garlic, chicken seasoning, paprika and remaining
thyme.
5. Add kidney beans and chopped tomatoes, keep stirring.
6. Add remaining veg stock and coconut milk, season with more pepper. Bring to a
gentle simmer and cook for 10 more minutes.
7. Once the soup is lovely, tomatoey and rich, stir in the roasted sweet potatoes and
half lime juice.
8. Serve the soup with the remaining sprinkle of spring onion and lime zest.

6
 Cornbread
Elena Holmes https://elenahealthfood.com

Ingredients

• 2 cups coarse yellow cornmeal

• 1 wholegrain wheat or oat flour
• 1 tablespoon baking powder
• 1 cup unsweetened soy or almond milk
• 1 cup water
• 1 small can (200g) corn in water (optional)
• 1 small onion, diced (optional but recommended)
• ½ teaspoon salt
• hot chillies (optional)

Instructions
1. Combine all the ingredients in a large bowl.
2. Pour into an iron skillet or a baking pan and bake at 400F/200C for 30 minutes

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 Courgette and Carrot Savoury Muffins
Elena Holmes https://elenahealthfood.com

Ingredients (12 servings)

• 2 tbsp milled flaxseed
• 1 carrot
• 1 small courgette
• 1 onion
• 1 garlic clove, minced
• 2 tbsp soy sauce
• 50g chickpea flour
• 70g buckwheat flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground turmeric
• ½ tsp curry powder
• ½ tsp ground cumin
• A fistful of thyme, finely chopped
• A fistful of rosemary, finely chopped
• Water as necessary
• 40g mix of pumpkin and sunflower seeds, to top

Instructions
1. Preheat the oven to 180°C. Place the milled flaxseed in a small bowl with 4 tbsp
water and set aside.
2. Grate the carrot and courgette, and finely chop the onion. Place the vegetables in a
large bowl with the garlic, add the EVO oil and soy sauce.
3. In a separate bowl, combine all the dry ingredients, including the spices and herbs.
Add this to the bowl with the grated vegetables, add the flaxseed 'paste' and mix
thoroughly. You may need to add a couple of tbsp water if the dough feels a bit dry.
4. Lightly oil a muffin tin and spoon in the mixture. Sprinkle the seeds over the muffins
and bake for 35 minutes, then leave to cool until warm.

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 Grilled Aubergines with Walnuts and
Pomegranate
Despina Marselou www.feedyourimmunity.com

Ingredients (serves 2)
• 2 medium aubergines
• 3 tbsp vegan cream cheese
• Seeds of 1 pomegranate
• 6 tbsp walnuts
• A little rosemary
• 1 bunch of finely chopped parsley
• 1 clove of garlic
• Extra virgin olive oil

Instructions
1. Slice the aubergines into thin rounds and spread them with the olive oil, pulp the
garlic and spread the aubergines with as much of it as you desire, along with a little
rosemary.
2. Place them onto a wax paper and bake at 160˚C for about 25 minutes. If you have a
non-stick grill, you might as well grill them there!
3. As soon as you take them out of the oven, top with the cream cheese, ground walnut,
parsley and serve it…hot!

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 Leek, Savoy Cabbage & Potato Bake
Elena Holmes https://elenahealthfood.com

Ingredients
• 1 leek
• 1 medium potato
• ¼ (approx. 200g) Savoy cabbage
• 1 tbsp of chopped rosemary leaves, fresh or dry
• 110g chickpea (gram) flour
• 200ml water
• ground nutmeg, hot chillies, turmeric, curry, black pepper, salt – to taste

Instructions
1. Heat the oven to 200°C/400°F.
2. Slice the leek and potato (unpeeled) into 2-4mm discs, shred the cabbage, place
them in a lightly oiled baking tray and sprinkle with rosemary.
3. Make a batter from chickpea flour, water, spices, and salt and pour it on top of the
vegetables.
4. Bake for 30 min until the vegetables are soft.

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 Lentil Bolognese
Linda Karlberg https://lindadoes.com/

Ingredients (2 servings)
• 1 red onion
• 2-3 cloves garlic (or sub for garlic
powder)
• 1 large carrot
• 3-4 tbsp rice, oat or soy cooking
cream/plant milk
• 1 can green lentils
• 1 can chopped tomatoes
• 1 tbsp tomato purée
• Lots of spinach: it will all reduce!
• Spices to taste: garlic powder, onion
powder, smoked paprika, chilli,
turmeric, black pepper, salt, Herbes de
Provence, basil
• optional extras: 1 celery stick, 6-8 mushrooms, 1/4 leek

Instructions
1. Start cooking your pasta, if you’re gonna be having some (would recommend)
2. Chop the onion, garlic and carrot.
3. Fry up onion + garlic in a pan on high heat, then turn down.
4. Add in the carrot.
5. Add in tomato purée and cooking cream/milk. Stir frequently so nothing sticks.
6. Add in your chopped tomatoes, rinse and drain the lentils, add these too.
7. Add in your spices and spinach.
8. All done at this point to be honest, but I would recommend letting it all simmer for a
little while, stirring lots and making sure you’re happy with the seasonings.
9. Serve with pasta and fresh herbs, hot sauce, tahini, nutritional yeast… whatever
takes your fancy!

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 Mediterranean Probiotic Salad
Despina Marselou www.feedyourimmunity.com

Ingredients (2 servings)
• 5 organic potatoes
• 3 zucchinis
• 2 pickled cucumbers
• 8 olives
• 4 broccoli florets
• 1 cup black-eyed beans soaked overnight and boiled
• 4 sun-dried tomatoes
• ½ tsp salt
• ½ tsp oregano
• ½ tsp cumin
• ½ tsp thyme
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 • 1 tbsp extra virgin olive oil
• lemon

Instructions

1. Cut your potatoes in small pieces and put them in a pan with a bit of cold pressed
extra virgin olive oil and a pinch of cumin, fresh oregano and thyme. Sauté them for
a few minutes, until they change colour.
2. Add some water with salt and simmer for about 30 minutes, until your potatoes
soften.
3. At the same time, cut your broccoli and zucchini and boil or steam them for about 6
minutes, so they are crunchy.
4. Once your potatoes are soft, toss your zucchini, broccoli and black-eyed peas and
mix them all together along with olive oil, extra thyme, cumin, fresh oregano and a
bit of lemon juice (you can also add slices of lemon).
5. Finally, add your sun-dried tomatoes, your pickles and the olives and mix.

13
 Mexican Tofu Scramble
Julie Stewart www.juliestewartnutrition.com

Ingredients (serves 2)
• 1 block Tofoo (or similar) organic pressed tofu
• 1 Tsp olive oil
• 1 Small red chilli (Finely chopped) – keep a few slices as garnish
• 1 Tsp turmeric
• ½ tsp black salt* (Kala namak)
• Black pepper
• 1 Tbsp nutritional yeast
• Spring onion & tomatoes (optional)

Instructions (prep time 5 min, cook time 5 min)

1. Add the oil to a pan and heat gently, crumble in the tofu with turmeric, black
pepper, nutritional yeast, salt and finely chopped red chilli.
2. Gently cook until warmed through.
Add in spring onion & tomatoes at end, keep some aside as garnish.

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 Oat Bran Choc Chip Cookies
Biljana Hutchinson https://theplantcamp.com

Ingredients (14-16 cookies) time 25 min

• 70g rolled oats
• 70g oat bran
• 60g almond flour
• 90g date paste (= 4-5 tbsp) (or 90g brown muscovado sugar)
• 60g dark chock chips (vegan option)
• 60ml coconut oil (about 4 tbsp of melted coconut oil)
• 1 tsp baking powder
• 1 chia egg (or flax egg)

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Instructions
1. Preheat oven to 160℃. Line baking trays with grease proof paper or baking mat.
2. Melt coconut oil in microwave on low temperature for about 1 minute or so.
3. Mix 1 tbsp of ground chia (or flax) seeds with 3 tbsp of water and leave it to sit for
3-4 minutes.
4. Blend rolled oats and oat bran to flour consistency.
5. Add it to a large bowl, then add almond flour, baking powder, (sugar if you’re using
it) and mix.
6. Add chia egg, oil and date paste and whisk well. In the end add choc chips. Mix all
well, if the dough is to dry, add 1 tbsp milk at a time (it should take about 3 tbsp).
7. If you have time, place dough in the fridge for 10-15 minutes to roll the balls easier.
8. Divide the dough into golfball size balls and roll them. Flatten the balls into discs
with the palm of your hand or the back of a spoon. Spread them widely on a baking
tray.
9. Place the trays in the preheated oven for 18 minutes.
10. Let the cookies cool completely before serving to get their crunch. They will be
crunchy on the outside but chewy on the inside.

Variation: chocolate chips can be replaced with raisins, dry blueberries, dry blackcurrants
or dry cranberries.

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 Pink Bean, Broccoli Salad
Elena Holmes https://elenahealthfood.com

Ingredients
• 2 heads of broccoli, steamed
• 1 1⁄2 cup pink beans (or pinto, red kidney or black beans), soaked and cooked
• 2 large tomatoes, finely chopped
• 1⁄2 red onion
• spring onions and basil
• 1 tbsp sliced green or black olives
• 1 tbsp capers
• curry, turmeric, hot chilly flakes, black pepper, salt

Instruction
Mix and serve!

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 Portobello Mushroom Burger
Sanja Juric https://veganhaven.net/

Ingredients
• Whole-wheat bun or bagel
• vegan mayo or Tofu mayo
• Kale or another green leafy vegetable
• Red onion rings
• Tomato
• Avocado
• One big portobello mushroom, baked
• ½ eggplant, sliced and grilled or baked

Instructions

1. Bake your mushroom and eggplant slices in the oven (15 min at 200*C) or in a non-
stick pan with a little water, adding spices if you like
2. Slice the other ingredients, you can play here, add anything you like
3. Assemble your burger and enjoy!

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 Potato Salad with Avocado and Dill
Elena Holmes https://elenahealthfood.com

Ingredients
• 2 pounds small red (or any fresh) potatoes
• 1 large avocado
• 2 teaspoons fresh lemon juice
• 1 tablespoon Dijon mustard
• ¼ teaspoon smoked paprika
• ½ teaspoon salt
• Freshly ground black pepper
• ⅓ cup fresh dill, packed and then chopped
• ½ bunch green onions (green part), sliced
• 3 stalks celery, trimmed and sliced
• ½ white onion, diced

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Instructions

1. Wash the potatoes and cut out any bad spots or eyes. Steam gently for about 10
minutes, until just fork tender through the centre. Immediately run under cold water
to prevent further cooking.
2. For best results, refrigerate the cooked potatoes for about an hour. (This ensures
they don’t fall apart when slicing.)
3. Quarter the potatoes. Place in a large bowl.
4. Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika,
and salt and stir into the avocado to create a dressing. Season with pepper to taste.
5. Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss
gently until everything is coated. Taste test and adjust seasonings if desired.
6. Serve the same day, or refrigerate and serve the next day (as the avocado darkens
and breaks down quickly).

20
 Red Bean and Lentil Chilli
Hannah Short https://drhannahshort.co.uk/

Ingredients (serves 4)
• 2 tbsp olive or rapeseed oil
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• ½-1 tsp chilli powder
• 2 tsp cumin seeds
• 1 cinnamon stick
• 2 celery sticks, sliced
• 3 carrots, chopped
• 1 red pepper, cored, deseeded and chopped
• 125g red lentils
• 1 can of kidney beans, drained (chickpeas also work well)
• 500ml passata
• 300ml vegetable stock

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 • 50g bulgar wheat (quinoa works well for gluten-free)
• Salt & freshly ground black pepper
To serve (optional)

• Oat creme fraiche, or silken tofu mixed with lemon juice

• 1-2 tbsp chopped coriander leaves
• Sliced avocado
• Grated vegan cheese

Instructions

1. Heat the oil in a large casserole pan/saucepan and gently fry and onions and garlic
until soft but not coloured
2. Add the chilli powder, cumin seeds and cinnamon stick to the pan and fry for two
minutes
3. Add the celery, carrots and red pepper and cook slowly for 7-10 minutes
4. Add the lentils and beans and mix well
5. Pout in the passata and stock and bring to the boil
6. Season well, cover the pan and reduce to a simmer for 45 minutes, stirring
occasionally
7. Add the bulgar wheat and cook for a further 10 minutes, or until the bulgar is soft.
8. Adjust the seasoning and serve hot with your choice of accompaniment and toppings.

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 Shepherd's Pie
Linda Karlberg https://lindadoes.com/

Ingredients (6 servings)

• 2 large carrots
• 3 yellow onions
• 5 large mushrooms or 8-10 smaller ones
• 6-8 white potatoes (depends a little on their size, you want them to cover roughly the
entire area of your chosen oven dish when you lay them out on the counter

• 1 block of tempeh (~200 g)

• 1/2 cup dry green lentils or just use 1 tin of lentils
• dairy-free single cream alternative e.g. Alpro cuisine soya, oatly cream - can omit or
use a splash of plant milk instead.

• 2 tbsp tomato purée

• ~200mL tomato passata
• spices & herbs: salt, pepper, turmeric, smoked paprika, cumin, thyme, persil, garlic
powder

• 2 tbsp rapeseed oil

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Instructions

1. Boil your lentils (unless you are using a tin) and peel + chop your potato and boil
these too. Mince your tempeh block in a food processor. Set aside when done.
2. You can either chop your veggies or use a food processor which takes about 1
minute to do. Blitz carrots, onion and mushroom together. Transfer your veggies to
a pot on medium-high heat and stir, stir, stir. You want them to release most of their
liquid.
3. Once you are satisfied that your veggies are somewhat cooked and have reduced
in size, add in your lentils and minced tempeh.
4. Season with tomato purée, spices and herbs. Add in your tomato passata. You do
not want the mince to be runny so add a little liquid at a time, just enough so the
tempeh soaks it up and cooks, and prevents it from being dry.
5. Drain your boiled potatoes and mash ’em up. Add in your dairy-free cream
alternative, salt and pepper. Leave some small potato chunks in for texture.
6. Transfer your mince to an oven dish.
7. Portion out the mashed potato: first as dollops, which you can then spread out
using a spatula or fork.
8. Use a fork to make some nice marks into the mashed potato.
9. Brush oil on top of the mashed potato.
10. Cook in the oven at 200 degrees Celsius for 20 minutes. Turn to broil/grill setting for
an extra 3-5 minutes at the end, keeping a close eye on things so nothing starts to
burn.
11. Serve with a side salad and nice sauce.

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 Smokey Mexican Bean Burgers
Louise Crane www.rawrootshealth.com

Ingredients (8 servings)
• 680g or 3 tins of cooked mixed beans (I used kidney and black)
• 2 medium sweet potatoes
• 1 small tin sweetcorn or 140g fresh/frozen
• 8 tbsp oat flour (or any flour of choice, I just blitzed up some oats)
• 1 handful chopped fresh coriander
• 1 tbsp tomato puree
• 1 lime (juice of ½, ½ to serve)
• 3 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili flakes (optional to taste, or chopped fresh chili)
• Pinch cayenne pepper (optional)
• ½ tsp turmeric
• Black pepper
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Instructions

1. Preheat your oven to 200*C.

2. Wash and chop sweet potatoes into chunks. Place in a steamer (or bake) until the
potato is cooked through (about 15mins).
3. Meanwhile, rinse the beans and sweetcorn and place into a large bowl. Mash until
nearly half the mix is broken up, keeping half of the beans whole.
4. Add in the rest of the ingredients and the sweet potato and mix, mashing up the
sweet potato as you go.
5. Place your mixture in the fridge for 15mins to firm up.
6. Scoop out the mixture a spoonful at a time, shape into patties and place on a non-
stick or lined baking tray. The mixture should make approximately 8 burgers.
7. Place in the oven and bake for 20-30minutes, flipping after 15minutes.
8. Serve with the squeeze of the other lime half either in a burger or with a salad.
Enjoy!

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 Spicy Paprika Pasta with Capers and
Greens
Hannah Short https://drhannahshort.co.uk/

Ingredients (serves 2)
• 1 tbsp rapeseed oil (you can also water fry if oil-free)
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• ½-1 tbsp hot paprika
• 1 punnet cherry tomatoes, halved
• 2 tbsp capers
• 100ml red wine (optional; vegetable stock or water would also work although won’t
taste quite the same)
• Pinch of brown/palm/coconut sugar (optional; brings out the sweetness of the
tomatoes)

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 • 1-2 handfuls of baby spinach or chopped kale and/or sliced roasted green pepper
• Water (as required, to loosen the sauce
• Salt and freshly ground pepper
• Pasta of your choosing

Instructions
1. Heat the oil/water in a pan and gently fry the onions and garlic until soft but not
coloured
2. Add the halved cherry tomatoes and paprika and cook on a low heat for 5-10
minutes, stirring occasionally
3. Boil the water for the pasta and add, cooking according to instructions (the pasta I
use takes 10 minutes, which works well for completing the rest of the recipe)
4. Whilst the pasta is cooking, add the wine to the pan and allow the alcohol to
evaporate (this will usually take 2-3 minutes)
5. Add the sugar, if using, capers and greens/roasted pepper
6. Add a splash of water to the pan to loosen the sauce (and more as required)
7. Simmer for a couple of minutes until the greens have wilted, then turn off the heat
8. Check seasoning and adjust as required
9. Drain pasta, mix through the warm sauce and serve alongside with freshly ground
pepper, steamed greens and/or a fresh salad

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 Spicy Sweet Potato Falafels
Elena Holmes https://elenahealthfood.com

Ingredients
• 1 medium sweet potato, mashed
• 2 cups cooked chickpeas (150g dry weight) or you can use tinned ones, drained and
rinsed
• ¼ cup oat flakes
• 1 large handful coriander leaves
• 2 garlic cloves
• ½ an onion
• ½ teaspoon cumin powder
• ½ teaspoon chili powder
• ¼ teaspoon cayenne (more if you like it spicier!)

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 • ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon turmeric
• Salt and pepper to taste

Instructions

1. Cook the sweet potato in the microwave or oven until tender. About 4 minutes in
the microwave, or 30 minutes in the oven at 400°F.
2. Remove the sweet potato from the skin and place the potato in a food processor.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
3. Add the chickpeas to the food processor, along with the remaining ingredients.
Blend until it forms a thick purée.
4. Taste and adjust if it needs more salt, pepper, and spice. Using your hands, roll the
dough into small circles and place on the baking sheet. Place your falafel in the
oven and bake for 30-35 minutes, until golden brown outside. Exquisite both warm
and cool.
5. For the dip, just blend until smooth: soaked and ground cashews, nutritional yeast,
tofu, salt, garlic flakes, and apple cider vinegar.
6. Chill and serve.

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 Squash, Kale & Sage Gratin
Julie Stewart www.juliestewartnutrition.com

Ingredients
• 1 small butternut squash
• 1 leek (chopped)
• 150g mushrooms (sliced)
• 2 garlic cloves (crushed)
• 2 tbsp fresh sage ( or 1tbsp dried) finely chopped
• 2 tsp chilli flakes
• 1 tbsp veg stock powder
• 1 small bag kale chopped
• ¾ cup of cashew nuts (soaked in boiling water for 10 minutes then drained)
• 1 tbsp nutritional yeast
• ½ lemon (juiced)
• 1 tbsp whole grain mustard
• Topping: 2 tbsp (10g) Panko breadcrumbs

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Instructions
1. Turn on oven to 180°C
2. Put the cashew nuts on to soak in boiling water
3. Chop and de seed the butternut squash. Cut into 1-2” squares and lay in a roasting
pan. Drizzle with olive oil and season with black pepper. Massage the squash to
cover, pop in oven.
4. To a frying pan add a splash of water, when sizzling, add mushrooms and leeks
and fry until starting to soften. Add more water if pan dries up.
5. Add garlic and sage to pan and chilli flakes and stock powder.
6. Add the kale and more water, place a lid or tin foil over pan to wilt kale.
7. Meanwhile, drain the cashew nuts and add to a blender with nutritional yeast, a
squeeze of lemon juice and about 75ml water. Blend until smooth, thick and
creamy.
8. Take lid off frying pan and add roasted squash. Combine veggies well.
9. Add creamy cashew sauce, mustard and more pepper to veggie mix and stir.
10. Place mixture in an oven proof dish and sprinkle with panko breadcrumbs.
11. Place in oven and bake for 15-20 minutes.
12. Serve with a salad with more lemon juice sprinkled over it.

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 Sweet Pizza with Fruit
Despina Marselou www.feedyourimmunity.com

Ingredients (for a medium sized pizza)

• 300g unsalted nuts (pistachios, nuts, almonds), soaked for about 2 hours to make them
more digestible and soft.
• 3 tbsp black molasses
• 2 tbsp tahini ground in a stone mill
• 2 tbsp raw cacao, organic
• 3 tbsp currants
• 2 tbsp creamy vegan cheese
• Cinnamon
• Seasonal fruits
Instructions
1. In a blender first put the nuts, molasses, tahini and currants and blitz until they
become pulp. Then you spread the mixture onto a wax paper in a round shape.
2. Put the dough in the fridge for about 15 minutes.
3. As soon as tough, take them out, spread the creamy fruit and finely chop your
favourite fruits.

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RECIPE CREDITS
Louise Crane
website: www.rawrootshealth.com
Instagram: @rawrootsbylouise

Elena Holmes
website: https://elenahealthfood.com
Facebook: Elena, Health and Food

Biljana Hutchinson
website: https://theplantcamp.com
Instagram: @theplantcamp

Sanja Juric
Website: https://veganhaven.net/

Linda Karlberg
Website: http://lindadoes.com/
Instagram: @lindadoesvegan

Despina Marselou
Website: www.feedyourimmunity.com
Instagram: @feedyourimmunity

Hannah Short
Website: https://drhannahshort.co.uk/
Twitter: @drhannahshort

Julie Stewart
Website: www.juliestewartnutrition.com
Instagram: @julie_stewart_nutrition

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