This is a high-protein, plant-based meal made with pantry staples – chickpeas, lentils, and a splash of lemon to brighten everything up. Poblano pepper adds a smoky depth without overpowering the sauce. It’s perfect over rice or your favorite grain, and even better when you top it with a handful of greens.

Whether you’re cooking for one or making a batch for the week, this creamy gochujang chickpeas and lentils dish is a great go-to. It’s quick, warming, and full of character. If you’re new to gochujang, this recipe makes a strong case for keeping it stocked in your kitchen.

Read more: Vegan Apple Power Bowl

A protein-packed vegan dinner

For an affordable and easy dinner try this creamy gochujang chickpeas and lentils with poblano pepper recipe. It contains coconut milk, garlic, poblano, gochujang paste, tomato, and the high protein legumes.

No ratings yet

Duration25 minutes mins

Cook Time15 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 large poblano pepper diced (½ cup/70g)
• ¼ teaspoon fine sea salt plus more to taste
• 3 large garlic cloves (12g), minced
• 2 tablespoons (30g) gochujang (Korean chili paste)
• ¼ cup (60g) tomato paste
• 1 (13.5-ounce) can unsweetened “lite” coconut milk (or another really creamy plant-based milk like unsweetened high-fat oat milk)
• 1½ teaspoons paprika
• 1 (15-ounce) can low-sodium chickpeas drained and rinsed
• 1 (15-ounce) can low-sodium lentils drained and rinsed
• 1 tablespoon (15g) fresh lemon juice
• Cooked rice or other grain for serving
• ¼ cup finely chopped fresh spinach or another green of choice for garnish

Instructions

• In a large deep saucepan, combine 1⁄4 cup (60g) water, the poblano pepper, and the salt and cook over medium heat, stirring occasionally, until the poblano begins to get tender, about 3 minutes.
• Add the garlic and cook another minute. Add another splash of water if the pan is dry. Add the gochujang, tomato paste, coconut milk, and paprika and stir well until mixed thoroughly.
• Add the chickpeas and lentils and mix well.
• Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the sauce has slightly thickened and the chickpeas are tender, about 10 minutes. Remove from the heat and stir in the lemon juice. Taste and add more salt, if needed. (I added another 1⁄4 teaspoon.)
• Serve as is, or add rice or a grain of your choice to the serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with the fresh greens.

This dish has a nice spicy kick. If you are really sensitive to heat, you can sub in green bell pepper for the poblano pepper and reduce the gochujang sauce to just 1 tablespoon. You may need to increase the salt then, as gochujang sauce has a lot of flavor in it. Make sure to use a creamy milk (like a high-fat creamy oat milk) and not a thin, watery one or the sauce will be less rich and flavorful. Avoid using full-fat coconut milk, though, as it is way too thick and will overpower the dish with coconut flavor.

This recipe is reposted with permission from Vegan Wholesome by Brandi Doming. Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Brandi on Instagram, Facebook, or visit TheVegan8.com for more.

Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta

This article was written by Brandi Doming on the PBN Website.

The filling is a mix of lentil ground “beef,” chopped spinach, and vegan mayo. It’s creamy, hearty, and easy to mix. Once you roll up the noodles, you dip them in a simple milk-and-flour mix, then coat them with seasoned breadcrumbs for extra crunch. Bake until golden and crispy on the outside.

You can top each roll with oil-free marinara, kale pesto crumble, or both. The inside stays soft and savory, while the outside gets crunchy. It’s a great mix of textures in every bite. The best part? You can make extra and freeze them for later. Just pop a few in the oven when you’re short on time. These roll ups work for lunch, dinner, or even as a party dish. They’re simple to make, and look just as good as they taste.

Read more: Easy Crispy Rice Salad With Crunchy Green Vegetables

Lasagna roll ups

Roll noodles individually to make hearty lasagna pockets. There's no resting time so you can eat them straight away. Store them and freeze them for easy meal prep.

No ratings yet

Servings8

Ingredients

• 1 batch 2 cups lentil ground beef or 2 cups store-bought plant protein of choice
• 2 cups firmly packed bagged spinach leaves finely chopped
• ⅓ cup homemade vegan mayo or store-bought vegan mayo
• 1 cup unsweetened almond or oat milk
• ⅔ cup all-purpose flour
• ½ cup Hal’s Everything Seasoning or vegan seasoned bread crumbs
• ½ cup panko bread crumbs
• 8 lasagna noodles cooked, run under cold water, and patted dry
• Cooking spray
• 1 cup Kale Pesto Crumble made with 1 cup extra-virgin olive oil or 2 cups of your favorite jarred marinara sauce, warmed

Hal’s Everything Seasoning

• 1 cup nutritional yeast
• 1 cup panko bread crumbs or gluten-free panko bread crumbs
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried parsley
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 1 tablespoon fine sea salt
• 1 tablespoon white pepper
• 1 teaspoon red pepper flakes

Kale Pesto Crumble

• 2 cups packed kale leaves
• 1 cup roasted and salted pumpkin seeds
• ¼ cup packed fresh basil leaves
• 1 garlic clove coarsely chopped
• 1 tablespoon fresh-squeezed
• lemon juice or white vinegar
• ¼ teaspoon red pepper flakes
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt
• ½ to 1 cup extra-virgin olive oil

Instructions

• Preheat the oven to 400°F. Line a sheet pan with parchment paper. Set aside.
• In a medium bowl, stir together the cooled Lentil Ground Beef, spinach, and mayo until smooth.
• In a shallow bowl, whisk together the unsweetened almond milk and flour. On a plate, combine the Hal’s seasoning and panko.
• Lay out a noodle flat and spread the surface with 2 to 3 tablespoons of the lentil mixture. Roll up the noodle and dip the entire roll in the milk-flour mixture to coat it.
• Then put it on the plate with the seasoning and spoon the mixture over it to coat the roll. (If you roll it in the seasoning, it’ll start to get clumpy.)
• Transfer the roll to the prepared sheet pan and repeat with the remaining noodles and filling.
• Lightly coat the rolls with cooking spray.
• Bake until the crust is golden, 15 to 20 minutes. Top each roll with 2 tablespoons of Kale Pesto Crumble or ¼ cup marinara sauce, or both! Enjoy.

Hal’s Everything Seasoning

• In a blender or food processor, combine the yeast, bread crumbs, onion and garlic powders, parsley, oregano, basil, poppy and sesame seeds, salt, white pepper, and pepper flakes and pulse until the mixture turns into a fine powder.
• Store in an airtight container or lidded mason jar for up to 4 months.

Kale Pesto Crumble

• In a blender or food processor, combine the kale, pumpkin seeds, basil, garlic, lemon juice, pepper flakes, onion powder, and salt. Pulse until a crumbly mixture forms.
• Stream ½ cup of the oil into the blender or food processor with the blade running for kale crumble. For a saucier pesto, continue to stream in the remaining ½ cup oil (1 cup total).
• Store in a jar or airtight container in the fridge for up to 3 days.

Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Read more: This Naked Niçoise Salad Is Completely Vegan

This article was written by Halle Burns on the PBN Website.

Plantains are a great source of fiber, potassium, and vitamins, making them a nutritious – and very tasty – choice. In this recipe, you roast them with olive oil, salt, and pepper, enhancing their natural sweetness and creating a starchy texture. Pairing plantain with brown lentils makes this dish an excellent source of plant-based protein.

The hot pistachio and corn nut dressing brings the recipe to life with its crunch and spicy kick. The roasted pistachios and spicy corn nuts provide texture, while the olive oil, garlic, and chili flakes create a warm, flavorful base. Agave syrup and lemon zest add sweetness and a bit of brightness.

Read more: 30-Minute Vegan Buttery Black Dhal

Plantains and brown lentils

While it looks fancy, this plantain and brown lentils with hot pistachio and corn nut dressing recipe takes only 30 minutes to make and is great for lunch or dinner.

No ratings yet

Duration30 minutes mins

Cook Time25 minutes mins

Prep Time5 minutes mins

Servings1

Ingredients

• 1 plantain halved lengthways
• 1½ teaspoons olive oil
• 30 g pre-cooked puy lentils preferably from a pouch
• Salt and freshly ground black pepper
• Thick plain non-dairy yoghurt to serve

For the hot pistachio and corn nut dressing

• 20 g roasted pistachios
• 20 g spicy corn nuts
• 60 ml olive oil
• 1 garlic clove very finely chopped
• 1 teaspoon chili flakes
• 2 tablespoons agave syrup
• Zest of 1 lemon
• 1 teaspoon fine salt

Instructions

• Preheat the oven to 180°C (400°F/gas 6) and line a baking sheet with baking parchment.
• Rub the plantain halves with the olive oil and season with salt and pepper. Place the plantain flesh side down on the baking sheet and bake in the oven for 25 minutes.
• Meanwhile, make the dressing. Combine the pistachios and corn nuts in a small bowl.
• Warm the olive oil in a saucepan over a medium heat, then add the garlic and chili flakes and remove from the heat.
• Pour the warm oil mixture over the pistachios and corn nuts. Add the agave syrup, lemon zest and salt. Transfer to a clean jar.
• Toss the cooked brown lentils in a little bit of the oil from the dressing.
• Plate up by adding a little bit of thick non- dairy yoghurt to a plate, then add the lentils and place the hot plantain on top.
• Drizzle over some of the dressing and finish with a pinch of salt.

This recipe was republished with permission from Plentiful by Denai Moore (Hardie Grant, £24), Photography © Yuki Sugiura

Read more: This Recipe For Fresh Spinach Pasta Is Egg-Free And Vegan

This article was written by Editorial Team on the PBN Website.

Whether you’re looking for a fresh salad, a chickpea bowl, or scrambled tofu, you’ll have a tasty meal whipped up in no time. These quick lunches are not only convenient but also full of fiber, vitamins, and minerals, helping you stay energized throughout the day.

Read on for five vegan lunch recipes ready in 10 minutes or less.

Read more: Easy Vegan Crispy Oyster Mushroom Burgers

Creamy 10-minute vegan chickpea bowl

This list starts with Romy London’s creamy 10-minute vegan chickpea bowl. This meal is perfect for a chilly day and great with crusty bread. To make this wholesome dish, you need chickpeas, vegan cream cheese, vegan pesto, tomatoes, and fresh spinach. Plenty of seasonings include garlic, olive oil, lemon, and salt and pepper.

Find the recipe here.

5-minute creamy tahini kale salad

Next is this creamy tahini kale salad, which is done in just 5 minutes. The recipe from Viva’s Vegan Recipe Club is a speedy, nutrient-rich salad. To make the salad, add a big bunch of kale to any combination of extras you like. These can be pulses, artichokes, avocados, tomatoes, croutons, cucumber, quinoa, tofu, nutritional yeast, etc. The recipe includes a dressing made with olive oil, tahini, vinegar, tamari, and maple syrup. Serve it with pasta, roast vegetables, or even some couscous.

Find the recipe here.

10-minute vegan scrambled tofu

Another recipe by Viva is their 10-minute vegan scrambled tofu. Scrambled tofu can be eaten anytime, but most people enjoy it as an egg replacement. This lunch-brunch recipe is perfect for when you want something high in protein. Seasoned tofu pieces with tahini, soy, nutritional yeast, and turmeric pair beautifully with thick slices of fresh bread and avocado. Top your tofu with roasted tomatoes, and enjoy.

Find the recipe here.

Butter beans pesto salad

Happy Skin Kitchen’s butter bean pesto salad is an excellent lunch. A bean salad is a great choice when you want fresh vegetables with lots of plant protein and tasty seasonings. The salad has simple ingredients like butter beans, cherry tomatoes, cucumber, red onion, and rocket. You can also add vegan feta. The pesto dressing is homemade with walnuts or pine nuts, basil, nutritional yeast, lemon, olive oil, and salt. This 10-minute recipe is easy to make and tasty.

Find the recipe here.

Beautiful vegan lentil salad

The Garden Party’s vegan lentil salad is the last recipe on this list and is best served at room temperature or cold. It’s great as a meal on its own or as a side. The key ingredients of this 10-minute recipe include lentils, mini peppers, beefsteak tomatoes, cucumber, and parsley. The dressing, a simple lemon, olive oil, garlic, cumin, and onion sauce, coats the ingredients perfectly.

Find the recipe here.

Read more: 30-Minute Vegan Buttery Black Dhal

This article was written by Kaitlyn Lourens on the PBN Website.

Lentils are one of the oldest cultivated crops, with evidence of their consumption dating back over 9,000 years. They were a staple in ancient civilizations, including in Egypt, and India, due to their ability to grow in diverse climates and nutrient-rich profile. Over time, lentils spread across Europe, Africa, and Asia, becoming a key ingredient in many regional cuisines. Today, they are widely grown in countries such as Canada, India, and Turkey, with various types, including red, green, brown, and black lentils, used in a range of dishes.

Lentils are valued for their high protein content, making them an important plant-based protein source. They are also rich in fiber, iron, and essential vitamins, supporting digestion and overall health. Their ability to absorb flavors makes them a popular addition to curries, where they create a thick, hearty texture. Common in Indian, Middle Eastern, and Southeast Asian cuisine, lentil-based curries, such as dal, provide a nutritious, budget-friendly, and satisfying meal that complements a variety of ingredients.

This recipe features lentils, pumpkin, and a wide range of spices. The addition of silken tofu doesn’t just bring protein – it also creates a rich, creamy sauce that’s completely dairy-free.

Read more: Vegan Quinoa Bowl With Tofu Feta

Vegan lentil curry

This vegan lentil curry is packed with protein and takes just 30 minutes to make – a perfect midweek meal.

No ratings yet

Duration30 minutes mins

Prep Time30 minutes mins

Servings3

Ingredients

• 300 g pumpkin (optional)
• Salt and pepper
• 4 tbsp vegetable oil
• 1 cinnamon stick
• 1 star anise
• 1/2 tsp mustard seeds
• 3 cloves
• 3 cardamon
• 1 onion, chopped
• 2 cloves of garlic , chopped
• 1/2 tsp of each chili flakes, garlic powder, curry powder, turmeric powder and oregano
• 1 tomato (6-8 cherry tomatoes), chopped
• 200 ml liquid veggie stock
• 300 g silken tofu
• 240 g canned beluga lentils, drained and rinsed
• 1 tbsp maple syrup
• 1/2 lime, juice
• 1 spring onion

Instructions

• If you are using a pumpkin, cut it in 0.5cm slices, season it with salt and pepper and 1 tablespoon of oil.
• Place them in a tray, on a single layer, and bake them in a preheated oven at 200°C foe 25 minutes.
• In a wide pan, add the remaining oil, along with the cinnamon, start anise, mustard seeds, cloves and cardamon.
• Cook for a minute, then add the onions with a pinch of salt and cook until translucent.
• Add the garlic and spices, and sauté for a minute.
• Remove the cinnamon stick, star anise, cloves and cardamon.
• Add the tomatoes, cook for 2-3 minutes, then add a splash from the vegetable stock.
• Add the onion-tomato mixture in a food processor, along with the silken tofu and blend.
• Add the mixture back to the pan, along with the cooked lentils and the remaining veggie stock.
• Cook for 15 minutes on medium heat.
• Finish with a pinch of salt and pepper, maple syrup, and lime juice.
• Serve with basmati rice and peas, and some spring onions.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: 15 Gluten-Free Plant-Based Recipes

This article was written by Natali Eleftheriou on the PBN Website.

The stew is versatile and works for both busy weeknights or slow-cooked, cozy dinners. It’s ideal for making in advance since leftovers can be stored and reheated for up to three days. This dish brings together the warming flavors of curry and cardamom, with a touch of heat from cayenne pepper, balanced by the sweetness of the potatoes and peas.

Serve the stew with fresh cilantro and a squeeze of lemon for added brightness. Pair this dish with rice or enjoy it on its own.

Read more: Easy Vegan Crispy Oyster Mushroom Burgers

Curry spiced red lentil stew

If you want to feed the whole family with a tasty and high protein dish try this curry spiced lentil stew. You can make it in 45 minutes on the stovetop or in 4 to 8 hours in a slow cooker.

No ratings yet

Duration45 minutes mins

Servings4

Ingredients

• 2 cups dried red lentils
• 2 sweet potatoes cubed
• 1 large sweet onion diced
• 2 garlic cloves minced
• 1 large head cauliflower cut into small florets
• 1 can chickpeas drained and rinsed
• 1 cup frozen peas thawed
• 2 tablespoons red curry paste
• 1 tablespoon minced fresh ginger
• 1 can tomato puree
• 1 teaspoon ground turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• Sea salt and freshly ground black pepper to taste
• 1½ cups filtered water
• Fresh cilantro leaves and lemon wedges for garnish

Instructions

• Add the lentils to the bottom of a slow cooker. Top with the sweet potatoes and then the onion, garlic, cauliflower, chickpeas, peas, curry paste, ginger, tomato puree, turmeric, coriander, cumin, cayenne pepper, cardamom, salt, pepper, and filtered water.
• Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours.
• Enjoy garnished with cilantro and a lemon wedge. Leftovers keep best in an airtight container in the refrigerator for up to 3 days.

Excerpted from The Happy Healthy Plant-Based Cookbook by Erin and Dusty Stanczyk and reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2025. UK pre-order here and US release here.

Read more: How To Make This Creamy Vegan Asparagus Soup

This article was written by Erin and Dusty Stanczyk on the PBN Website.

Some lentil recipes can be time consuming, but quick and easy lentil recipes are lifesavers for busy days. These recipes are ideal for anyone looking for budget-friendly meals without spending hours in the kitchen. Here are 10 quick and easy vegan lentil recipes to try when you’re in a rush, want a cozy meal, or need a high protein option for dinner.

Read more: 17 Vegan Lentil Recipes For Cheap, Nutritious Meals

Vegan lentil sloppy joes

This list starts with Romy London’s vegan lentil sloppy joes. This vegan twist on the classic American comfort food is made with a rich tomato sauce, onions, and a toasted bun. It takes only 30 minutes to make and is great with pickles and vegan coleslaw on top.

Find the recipe here.

Pumpkin and red lentil curry

This pumpkin and red lentil curry from Natlicious Food uses plant-based mince and pumpkin to add protein and flavor to the tomatoey red lentils. It is served with basmati rice, plant-based yogurt, sliced red chili, and spring onion. Adding pumpkin gives this dish a healthy dose of vitamin A.

Find the recipe here.

Lentil stroganoff

Next, Romy London’s lentil stroganoff is a vegan version of the Russian dish known for its rich, creamy sauce and hearty flavor. Stroganoff is usually made with beef, but this recipe uses lentils, a source of plant protein. The base of the dish is lentils and mushrooms in a dairy-free cream sauce. Seasonings, onion, and garlic are also included. The lentil stroganoff goes well with fusilli pasta.

Find the recipe here.

Spicy red lentil dahl

For something with a spicy kick, try BOSH!’s spicy red lentil dahl. It takes 30 minutes to make and uses red lentils with a coconut milk base. You’ll also need to make a temper with coconut oil and curry spices. After cooking, serve your dahl with lemon, crispy onions, and coriander.

Find the recipe here.

One pot spaghetti with lentil ragu

There’s nothing like a good pot of spaghetti, and this spaghetti with lentil ragu by Romy London will hit the spot. It mixes a blend of veggies, lentils, and pasta, all cooked in one pot. You can make this dish in 25 minutes for the perfect quick and easy high-protein dinner.

Find the recipe here.

Read more: 11 Quick and Nutritious Vegan Dinners

Baked potatoes with smoky vegan barbecue lentil filling

Vegan Richa’s baked potatoes with a smoky vegan BBQ lentil filling are a speedy and simple meal perfect for a protein boost. The dish takes little time to prepare, and the barbecue lentil mushroom filling is straightforward. Enjoy creamy baked potatoes with a sweet and savory mushroom and lentil filling.

Find the recipe here.

Vegan mushroom lentil risotto

Next, try this vegan mushroom lentil risotto by Avocado Skillet. You can make this risotto in one pot. Simply add mushrooms, soy, and balsamic to the pot to cook, remove and set aside before adding rice and lentils to the pot with broth. Let your ingredients cook, and then finish by returning the mushrooms to the risotto.

Find the recipe here.

Lentil stew with mashed potatoes

For the ultimate comfort food, try this lentil stew with mashed potatoes. This Ela Vegan recipe is gluten and grain-free and easy to make. The lentil stew comes together with mushrooms and coconut milk, along with heaps of seasonings, while the mash contains nutmeg and pepper.

Find the recipe here.

30-minute vegan buttery black dhal

For an energizing and quick meal, try Calum Harris’ vegan buttery black dhal. The recipe uses Puy lentils, tomato puree, curry spices, miso, and coconut milk to make the dahl. Then, herbs and lime top the dish for garnish. Serve them with brown rice or poppadoms for a more filling meal.

Find the recipe here.

Vegan Spanish white wine lentils

The last lentil dish on this list comes from Viva’s Vegan Recipe Club. These vegan Spanish white wine lentils are a great date night dish and also make a perfect dinner when you want a tasty, slightly spicy Spanish dish for yourself. It includes lots of tomato, salsa, peppers, and even vegan bacon lardons. Give this recipe a try with some crusty bread.

Find the recipe here.

Read more: 20 High Protein Vegan Dinner Ideas

This article was written by Kaitlyn Lourens on the PBN Website.

Inspired by classic Indian flavors, Calum Harris’s buttery black dhal from his cookbook Proper Healthy: 80 plant-based recipes with a boost is a rich and filling dish. It uses Puy lentils for a creamy texture and spices like garam masala and cumin to pack a flavorful punch. Coconut milk adds a light creaminess, and the zesty herb chutney topping enhances each bite.

Pair it with rice or poppadoms for a quick yet indulgent dinner. This high-protein recipe is perfect for those seeking a wholesome, plant-based meal that’s full of flavor and easy to make.

Read more: 30-Minute Miso Lemon Broccoli With Whipped Spring Onion Tofu

Buttery black dhal

Made in 30 minutes this buttery black dhal is entirely plant-based and a perfect recipe for Veganuary. Whether eaten for lunch or dinner this affordable recipe will be a hit with vegans and those looking to try vegan food.

4.41 from 10 votes

Duration30 minutes mins

Cook Time25 minutes mins

Prep Time5 minutes mins

Ingredients

• 4 garlic cloves
• 3 cm piece of fresh ginger
• A drizzle 1 tbsp of olive oil
• 150 ml light canned coconut milk
• 3 tbsp tomato purée/paste
• 2 tsp garam masala
• 1 tsp mild chili powder
• 1 tsp cumin seeds if you have them
• 250 g pouch cooked Puy lentils
• 1 tsp red miso paste
• 2 tbsp extra virgin olive oil
• 100 ml boiling water
• A bigger handful (15g) of fresh coriander/cilantro leaves picked
• A bigger handful (15g) of fresh mint leaves picked
• Juice of 2 limes
• 1 tbsp agave syrup
• 250 g cooked brown rice or poppadoms to serve (optional)

Instructions

• Crush the garlic cloves and remove the skins, then finely grate them and the ginger so you end up with a nice paste of gingery garlicky-ness. Add the paste and olive oil (not extra virgin, pls) to a small saucepan. Fry that on a medium heat until it goes golden.
• Take 2 tablespoons of the coconut milk out of the can and put it to one side in a bowl. This doesn’t deserve its own step, but I know you’ll forget about this.
• Pop the tomato purée and spices into the pan, stir and let those become fragrant. Now those lentils, chuck them in, then add the remaining coconut milk, miso paste, 1 tablespoon of the extra virgin olive oil and the boiling water. Turn that heat right down to low and let the dahl simmer for at least 15 minutes. Season it to taste and stir every few minutes.
• While it’s simmering, we’ll make a little zesty topping, and I’m not talking about my favourite green hat. Chop the fresh herb leaves. Now, add the fresh herbs and the juice of the limes, the remaining extra virgin olive oil and the agave to a pestle and mortar and grind it together until you get a smooth, Indian chutney-like consistency.
• Once the dahl is looking luscious and thick, serve it in bowls with a drizzle of the reserved coconut milk, a dash of the green chutney and a crack of salt and pepper. Garnish with some coriander leaves. Oh and if you’d like, serve it with the rice or poppadoms.

Proper Healthy: 80 plant-based recipes with a boost By Calum Harris, Published by Carnival, Out Now.

Read more: This Easy Bean And Kale Soup Is Perfect For Cold Weather

This article was written by Calum Harris on the PBN Website.

Read more: 30-Minute Caramelized Sprouts With Butter Beans

This stuffing stands out because it doesn’t need oven space, leaving room for other dishes. It’s prepared entirely on the stovetop, making it quick and convenient. For those who prefer baked stuffing, the recipe also includes easy instructions for popping it in the oven. It’s versatile, gluten-free, and designed to serve six to ten people, making it ideal for group meals.

Read more: Vegan Sweet Potato Casserole With Marshmallows

Savory stove top stuffing

This stove top stuffing saves you oven space during Christmas cooking. Plus, it's completely plant-based and has a great texture thanks to the mushrooms, lentils, and cubed bread.

No ratings yet

Servings8 cups

Ingredients

Spice mix

• 1 teaspoon dried rubbed sage
• 1 teaspoon sweet paprika powder
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• ¾ teaspoon salt
• ½ teaspoon dried rosemary crushed
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper about 10 turns
• 1 pinch cayenne powder optional

Everything else

• 8 slices bread cut into ½-inch cubes (we like 100% whole grain or sprouted)
• 2½ cups mushrooms diced (175 g / any variety)
• 1 cup celery diced (100 g)
• 1 cup yellow onion diced (160 g)
• ¼ cup shallot diced (35 g)
• ¾ cup carrot diced (100 g)
• 1 tablespoon garlic minced (8 g)
• 1½ cups canned black lentils drained and rinsed (275 g / about 1 15-oz. can / sub green or brown cooked or canned lentils if necessary)
• 1 teaspoon white or yellow miso
• 2 cups low-sodium vegetable broth or stock
• ¼ cup parsley chopped (5 g / any variety)

Instructions

• Heat oven to 375 °F (190 °C).
• Place the cubed bread onto your baking sheet(s) and spread in a single layer. Bake for 10–13 minutes, stirring once midway through baking, so the bread pieces get evenly toasted. You want the cubes to be completely dry and crunchy. Keep an eye on them so they don’t burn.
• While your bread is baking, add all of the spice mix ingredients to a small jar or container with a tight fitting lid. Place the lid on and give it a few shakes, then set aside for now.
• When your bread cubes are done toasting, remove them from the oven and set them aside to cool.
• Heat a pot over medium heat for 2 minutes. Once hot, add the mushrooms, celery, onion, shallot, carrot, and garlic and sauté for about 10 minutes or until the veggies are tender.
• Add all of the spice mix, lentils, and miso. Stir until well combined, about 1 minute.
• Add the vegetable stock and bring just to a boil, then remove from heat and add the toasted bread cubes and parsley. Quickly and gently stir and toss the bread cubes a few times to coat them with the mixture, then place a lid on the pot and set your timer for 8 minutes.
• After 8 minutes, remove the lid, gently fluff your stuffing with a fork. Do not place the lid back on your pot at this point or your stuffing may become mushy.
• Serve.

This recipe was created by Clean Food Dirty Girl. Start a trial to Plant Fueled Life for more plant-based and oil-free recipes like this. Photos by Amber Asakura.

Read more: Try This Creamy Pumpkin Pasta With Maple Sage And Pecan Crumb

This article was written by Molly Patrick on the PBN Website.

Read more: 10 Vegan Recipes To Serve At Your Christmas Party

This list brings you 10 vegan centerpiece recipes that are perfect for the holidays. Expect classics with a twist, like lentil and mushroom Wellingtons, seitan pot roasts, and maple garlic tofu. From savory wreaths to vegan “roast chicken,” these dishes are designed to take center stage on your Christmas table.

Each recipe offers something different, whether it’s rich flavor, texture, or eye-catching presentation. With so much variety, you’re sure to find the perfect dish to anchor your holiday feast. Here are 10 vegan centerpieces to serve at your Christmas dinner.

Read more: 25 Authentic Vegan Christmas Recipes For The Holiday Season

Festive eggplant and tomato rice bake

This classical Italian dish, known as a timballo, is made vegan using a recipe by Nadia Fragnito. This molded bake uses vegan parmesan, vegan mozzarella, eggplant, and tomato risotto. This eggplant and tomato rice bake’s presentation and straightforward preparation make it ideal for a dinner centerpiece.

Find the recipe here.

Wild mushroom loaf

If you’re a mushroom fan and are still undecided about your Christmas centerpiece, try this wild mushroom loaf from Romy London. This mushroom loaf is like a typical nut roast with cashews, almonds, and flax seeds, but the wild mushrooms incorporated into the dish add a deep, meaty flavor and texture. It’s pretty easy to make: all you need to do is prepare your ingredients and bake them in a loaf tin. For decoration, add some parsley on top before slicing.

Find the recipe here.

Maple and garlic tofu roast

For a roast ham alternative this Christmas, try this maple and garlic tofu roast from Romy London. The recipe uses firm tofu, maple, tamari, and red wine to create a festive flavor. You pan-fry the tofu and then oven-bake the crisp block in the wine sauce with onions and carrots. The result is a rich and flavorful meat alternative that pairs well with all the best holiday sides.

Find the recipe here.

Seitan pot roast

Next, try this seitan pot roast from Romy London. It is filled with plant-based umami flavors and excellent with veggies. The recipe shows you how to make your own seitan, and the seasoning and stock ingredients are extensive. From nutritional yeast to red wine and everything in between, this pot roast pulls out all the flavor stops. You can serve it with mixed vegetables of your choice and cook it all together in a casserole dish.

Find the recipe here.

Vegan beef wellington

BOSH! has it’s own meaty and vegan centerpiece ready for Christmas. This vegan beef wellington recipe uses plant-based burger meat rather than lentils or other alternatives to fill the pastry. Plant-based puff pastry, a rich mushroom duxelles, and sesame seeds for garnish make this wellington come together. If you’re craving a meat-like alternative, try this recipe.

Find the recipe here.

Roasted chestnut cranberry stuffed squash

The next recipe on this list is a roasted chestnut cranberry stuffed squash by Nourishing Amy. Try something different with this quinoa, mushroom, chestnut, and cranberry-filled squash. It looks great and tastes even better. It’s an exciting centerpiece best served with the balsamic sprouts included in the recipe.

Find the recipe here.

Orange and cranberry roast wreath

Try this orange and cranberry roast wreath for something extra festive and pretty to look at on a Christmas table. This Romy London recipe is beautifully decorated with cranberry sauce, olive shavings, and nuts, while the wreath is packed with flavorful ingredients. By using heaps of veggies, garlic, orange juice, peanut butter, almond flour, and more, this dish is sure to impress hungry dinner guests.

Find the recipe here.

Vegan roast ‘chicken’

School Night Vegan’s vegan roast chicken could be the perfect centerpiece for your Christmas dinner. The dish is entirely vegan, using firm tofu and butterbeans to make the chicken. The chicken is then marinated and roasted with festive vegetables. While it takes some prep work, this is an excellent choice if you want a meat alternative to chicken on your table.

Find the recipe here.

Lentil and mushroom wellington

Here is another vegan wellington to make this Christmas. It’s a lentil and mushroom version which uses gluten-free puff pastry and heaps of veg to bring the wellington together. The dish uses green lentils, brown mushrooms, walnuts, carrot, and celery for the base ingredients. Then, seasonings like tamari and garlic pair with vegan white wine to add depth to the filling.

Find the recipe here.

Vegan roast beef

The last recipe on this list is for vegan roast beef. It comes from Carleigh Bodrug and uses chickpeas, vital wheat gluten, and beet powder to create a roast beef-like texture and appearance. You make it by blending the ingredients, creating a thick dough, kneading it into a loaf, and steaming it. Storing it overnight in foil gives you the best results. To enhance the loaf, add some steak spice on the outside and char it in a pan.

Find the recipe here.

Read more: 5 Unique Vegan Christmas Dinner Ideas To Try This Festive Season

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: Pumpkin And Red Lentil Curry

The dhal is a one-pan dish, so cleanup is minimal, making it even more convenient. While the naan toasts in the oven, you can prepare the dhal on the stovetop. Once ready, serve this simple meal to your family. For a more filling option, consider adding vegetables like spinach or serving it alongside a side salad.

This dish is also great for meal prep or as a packed lunch for the next day. Dhal is an easy and versatile vegan curry you can enjoy year round.

Read more: Vegan Chickpea Caesar Salad

Coconut dhal with toasted naan fingers

Try this vegan coconut dhal made with korma curry paste for a quick and comforting dinner.

5 from 1 vote

Duration15 minutes mins

Servings4

Ingredients

• 1 tablespoon vegetable oil
• 1 onion roughly chopped
• 2 tablespoons korma curry paste
• 250 g dried red split lentils rinsed and drained
• 400 ml can coconut milk
• 240 ml vegan vegetable stock
• Handful of fresh coriander leaves chopped
• 2 naans
• Pepper

Instructions

• Heat the vegetable oil in a heavy-based saucepan, add the onion and cook over a high heat, stirring, for 1 minute, then stir in the curry paste and lentils.
• Pour in the coconut milk, then fill the can with water and add to the pan along with the vegan vegetable stock. Simmer briskly, uncovered, for 8–9 minutes until the lentils are tender and the mixture is thick and pulpy. Season with pepper and sprinkle over the chopped coriander.
• Meanwhile, lightly toast the naans under a preheated hot grill until warm and golden.
• Cut the toasted naan into fingers and serve alongside the dahl for dipping.

High Protein Vegan by Rose Wyles, published by Hamlyn, £16.99 www.octopusbooks.co.uk

Read more: Seasonal Super Green Spaghetti With Chestnuts

This article was written by Rose Wyles on the PBN Website.

Read more: 5 Comforting Dhal Recipes

Curries are easy to customize with fresh vegetables, bold spices, and creamy coconut milk. They’re also great for meal prep, reheating beautifully for lunch or dinner. Whether you crave the richness of malai kofta or the zestiness of sunshine tempeh curry, these high protein vegan curry recipes are comforting, flavorful, and nourishing for any cold season meal plan.

Read more: 20 High Protein Vegan Dinner Ideas

Balinese summer curry

Try a Balinese summer curry when you fancy a spicy kick and some zesty freshness. This Viva’s Vegan Recipe Club dish doesn’t take too long to make and contains plenty of plant protein, thanks to the chickpeas and the vegan chicken pieces. Flavors of cashew, mango, lemongrass, chili, and lime make getting your protein effortless.

Find the recipe here.

Thai green curry chickpea stew

Natalie Naturally‘s spiced chickpea stew with Thai green curry elements is warming and perfect for those who love Thai flavors but have little time to make the original dish. The plant protein in this recipe comes from chickpeas and spinach. The recipe includes coconut yogurt, herbs, and extra chili for a rich and spicy meal.

Find the recipe here.

Vegan butter chickpea curry

Many people love the taste of authentic butter chicken curry, and a vegan version is just what you need to make the classic dish cruelty-free. Romy London‘s vegan butter chickpea curry is a delicious plant-based version of the classic that uses chickpeas, coconut milk, nutritional yeast, and typical butter curry flavors to make the dish filling and satisfying.

Find the recipe here.

Pumpkin and red lentil curry

Next on this list is Natlicious Food‘s pumpkin and red lentil curry. Fitting for fall and the cold weather months, this pumpkin curry is high in protein thanks to the use of plant-based mince and red lentils. The dish is simple, using ingredients you may already have at home. This curry is excellent with extra chili, basmati rice, and some cooling vegan yogurt to top it off.

Find the recipe here.

Sunshine tempeh curry

Full of plant protein, this sunshine tempeh curry by BOSH! is bursting with flavor. To make this dish, you begin by frying tempeh and using coconut milk, turmeric, garlic, and cumin to coat the protein-rich pieces. Meanwhile, you’ll prep the curry paste in a food processor. Then, you’ll finish off by adding carrots and tender stem broccoli to the mix and bringing the elements together to make this bright dish.

Find the recipe here.

Split mung bean curry

Try this tasty, high-protein mung bean vegan curry for something healthy and comforting. The curry contains sweet potato, zucchini, mung beans, spinach, and coconut milk, among the various seasonings used in this dish. With traditional curry flavors, this dish pairs well with rice, flatbreads, or even more veggies of your choice. This Nuts & Twigs recipe is straightforward and easy to make.

Find the recipe here.

30-minute vegan malai kofta

Next up is this take on a malai kofta, which excludes the dumplings from the traditional recipe for a quicker curry. Crow Moon Kitchen has put together this 30-minute recipe that includes the rich flavors of a traditional tomato gravy. This curry has plant protein in the form of tofu to make it more filling. Additionally, peas, potatoes, and carrots add to this hearty dish.

Find the recipe here.

Coconut and peanut butter curry

Clean Food Dirty Girl’s coconut and peanut curry contains healthy ingredients. From zucchini and sweet potato to kale and chickpeas, this dish has many textures and layers. The spice mix is extensive, using curry powder, cumin, cinnamon, smoked paprika, coriander, turmeric, and cayenne. Finally, coconut milk and peanut butter make the curry creamy, and when served with brown rice, it is filling.

Find the recipe here.

Spicy red lentil dahl

For an effortless recipe that you can make in 30 minutes, try this spicy red lentil dahl, which is sure to warm you this winter. The dahl contains red lentils as a source of plant protein and includes turmeric, cayenne, and cinnamon as key flavors. This BOSH! dish uses coconut milk to make the curry creamy and is best served with lemon, crispy onion, coriander leaves, chapati, and green chili.

Find the recipe here.

Butter tofu curry

The last recipe on this list is from Olive Wood Vegan. It is a twist on butter chicken curry, using tofu rather than chicken. The dish contains spices like garam masala, chili flakes, curry leaves, ginger, and garlic. The firm tofu gives the dish a plant protein kick, and vegan butter and coconut cream make it rich and flavorful.

Find the recipe here.

Read more: 20 Easy Tofu Recipes To Up Your Daily Protein

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: 17 Vegan Lentil Recipes For Cheap, Nutritious Meals

The roasted root vegetables, including parsnips, carrots, and beets, are seasoned with cumin, coriander, and Aleppo chili flakes for a spicy, aromatic kick. These veggies are rich in fiber, vitamins, and antioxidants, making the dish a nutrient powerhouse.

This dish, from Rigg’s cookbook Eat More Vegan is perfect for family gatherings, meal prep, or a cozy dinner at home. It’s both filling and versatile, offering a balance of sweet, savory, and tangy flavors. Serve it warm on a large platter, topped with the roasted vegetables and fresh coriander. Drizzle the chermoula dressing for a bold finishing touch.

Read more: 10 Vegan Tahini Recipes

Rice and lentils with tahini roasted root veg

You'll get just about everything in this rice and lentil roasted veg platter. From high protein chickpeas to carrots, parsnips, and beetroot, there's a medley of delicious flavors waiting for you.

No ratings yet

Servings6

Ingredients

• 2 onions thinly sliced
• 4–5 tbsp olive oil
• A good pinch of saffron stamens
• 100 g Puy lentils
• 5 medium parsnips peeled and quartered lengthways
• 5 carrots peeled and quartered lengthways
• 5 medium beetroots trimmed and quartered (no need to peel)
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp Aleppo chilli flakes
• ½ tsp garlic granules
• 2 garlic cloves crushed
• 300 g brown basmati rice rinsed
• 200 g cooked chickpeas drained and rinsed
• 500 ml vegetable stock
• 1 bay leaf
• 1 cinnamon stick
• 2 tbsp tahini
• 2 tbsp maple syrup
• Seeds of ½ pomegranate
• Leaves from a small bunch of coriander
• Salt and freshly ground
• black pepper

Chermoula dressing

• 1 tsp cumin seeds
• ½ tsp coriander seeds
• 1 large garlic clove roughly chopped
• 1 mild green chilli such as fresh jalapeño, sliced
• 2 spring onions trimmed and sliced
• 25 g flat-leaf parsley leaves and stalks, very roughly chopped
• 25 g coriander leaves and stalks, very roughly chopped
• Juice of ½ lemon
• ½ tsp ground sumac
• ½ tsp cayenne pepper
• 6 tbsp extra virgin olive oil

Instructions

• Start by cooking the rice. Tip the onions into a heavy, lidded saucepan, add 2 tbsp olive oil and cook slowly over a low–medium heat for about 30 minutes, stirring frequently, until very soft and starting to caramelize at the edges.
• Soak the saffron in 2 tbsp freshly boiled water in a small bowl.
• Preheat the oven to 180°C fan/200°C/gas mark 6 and line one large or two smaller baking trays with baking paper.
• Meanwhile, rinse the lentils and cook in a pan of boiling water for about 20 minutes until just tender but still with a little ‘bite’. Drain and set aside.
• Combine the prepared root veg in a large bowl. Lightly crush the cumin seeds, coriander seeds and Aleppo chilli flakes using a pestle and mortar. Add to the veggies with the garlic granules and 2–3 tbsp olive oil. Season well with salt and freshly ground black pepper and mix well to thoroughly coat the vegetables in spices.
• Arrange in a single layer on the lined baking tray(s) and roast for about 45 minutes, turning halfway through, until tender and browning at the edges.
• Meanwhile, add the crushed garlic to the onions and cook for a further minute. Add the rice to the pan, along with the drained lentils and chickpeas.
• Pour the veg stock and saffron, with its soaking water, into the pan, add the bay leaf and cinnamon stick and season well with salt and freshly ground black pepper.
• Bring to the boil, cover with a lid and reduce the heat to its lowest setting.
• Cook for about 30 minutes until the rice is tender and the stock has been absorbed. Remove from the heat and leave covered until ready to serve.
• To prepare the chermoula dressing, toast the cumin and coriander seeds in a dry frying pan over a medium heat for 1 minute until starting to brown and smell aromatic. Tip into a small food processor, along with all the remaining ingredients. Season with salt and freshly ground black pepper and whizz until nearly smooth.
• In a small bowl mix together the tahini and maple syrup, spoon over the roasted veggies, mix to coat and return to the oven for a further 5 minutes until golden and sticky.
• Spoon the rice onto a large platter, remove the bay leaf and cinnamon stick, and arrange the roasted veggies on top. Scatter with pomegranate seeds and coriander leaves and serve with the chermoula dressing for drizzling.

‘Eat More Vegan’ by Annie Rigg (Pavilion Books). Image credit to Nassima Rothacker.

Read more: 10 Recipes That Use In-Season Vegetables For Fall

This article was written by Annie Rigg on the PBN Website.

Read more: 30 Fall Recipes To Warm Up Your Evenings

Vegans can enjoy endless options during November, from hearty stews to baked pastas and flavorful curries. Recipes like black bean harissa stew or coconut curried beans highlight the versatility of legumes and warming spices. These comforting meals fit perfectly with the late autumn season and are great for those seeking seasonal, plant-based comfort food. Here are 10 November vegan dinner ideas to try this month.

Read more: 9 Vegan Lunches To Make In October

Sheet pan gnocchi

This list starts with Kris Carr’s sheet-pan gnocchi recipe. It takes only 15 minutes to make and is a quick and easy comfort food dish. The dish has fluffy gnocchi and seasonal ingredients such as mushrooms and kale. To make this recipe, you must add your ingredients to a sheet pan alongside oil, broth, vinegar, and mustard. Then, put your sheet pan into the oven and cook. It’s as simple as that.

Find the recipe here.

Autumn ‘everything’ bowl

Isa Chandra Moskowitz’s autumn “everything” bowl offers a full taste of fall. Using seasonal ingredients like kale, butternut squash, and beets, this dish is an excellent way to use up vegetables while reaping the rewards of all those vitamins and minerals. Quinoa, lentils, and tempeh bacon add protein to this warm dinner bowl, as do hazelnuts for an interesting flavor and crunch.

Find the recipe here.

Curry cauliflower bake

Another one-pan dish on this list you must try is this vegan curry cauliflower bake from The Happy Pear. Cauliflower is an excellent fall vegetable, and this recipe shows you how to make it delicious. First, put together the bake by adding sweet potato, black beans, vegan sausages, and leek in a casserole dish. 

Then, add cauliflower to a tray with oil, soy sauce, and herbs. Finally, make a coconut curry sauce with garlic, ginger, maple syrup, and lime to go with the veggies before topping with your roasted cauliflower.

Find the recipe here.

Ikarian ‘longevity stew’

This Ikarian Longevity Stew, also from The Happy Pear, is a delicious immune-boosting and protein-rich meal. Perfect for cold nights, it uses black beans, chickpeas, and cooked lentils for protein. Broccoli, kale, carrot, tomato, and leeks add nutrients and vitamins, while pasta adds welcome carbohydrates and a comforting touch to the dish.

Find the recipe here.

Creamy pumpkin pasta with maple sage and pecan crumb

Next up is Rebecca Hincke’s creamy pumpkin pasta with maple sage and pecan crumb. This recipe uses pumpkin puree, vegan cheese, cream, Parmesan, and crumb topping to make this dish comforting. Making pasta is a must during fall, especially if you add seasonal elements like pumpkin puree, pecans, and maple syrup.

Find the recipe here.

Pumpkin and red lentil curry

A pumpkin and red lentil curry by Natlicious Food is a cozy and easy dinner recipe. All you need is plant-based mince, red lentils, pumpkin, and a heap of flavorful spices and seasonings to create a quick and easy curry. To complete it, you can serve this curry with basmati rice, plant-based yogurt, and some sliced chilis and spring onion.

Find the recipe here.

Coconutty curried beans

Sarah Doig’s comforting coconutty curried beans are a great addition to your weeknight dinner rotation. Thanks to the chickpeas and beans, the dish is super easy to prepare and full of plant protein. The sauce is made with masala, garlic, ginger, onion, grated carrot, coconut milk, and veggie broth. Additionally, desiccated coconut and ground almonds make the sauce all the more indulgent. Simply cook in a large pan and enjoy alone or with sides of your choice.

Find the recipe here.

Cozy roasted shallot and butter bean bowls

Deliciously Ella’s cozy roasted shallot and butter bean bowls offer a comforting, hearty meal for chilly evenings. Roasting shallots brings out their natural sweetness and depth, pairing beautifully with creamy butter beans. The addition of earthy herbs enhances the flavors, making each bite aromatic and satisfying. This dish is simple to make, yet it boasts complex flavors that elevate a basic weeknight dinner.

Find the recipe here.

Mushroom and butter bean filo pie

The mushroom and butter bean filo pie by Sarah Doig is a hearty and crispy dinner. This recipe layers crisp, golden filo pastry over a rich filling of earthy mushrooms and creamy butter beans. Each bite combines flaky pastry with savory, herb-infused filling, creating a perfect balance of textures. The dish is straightforward to prepare and makes for a lovely dinner to share with friends and family.

Find the recipe here.

Creamy black bean, harissa, and almond butter stew

The final recipe on this list is from Deliciously Ella, and it’s super comforting and quick to make for dinner. This creamy black bean, harissa, and almond butter stew pair earthy and protein-rich black beans with spicy harissa and creamy almond butter. The main ingredients here are the black beans, but aubergine is included to create a meaty and substantial bite. Serve this stew with lime and shallots for a zesty, oniony kick.

Find the recipe here.

Read more: 7 Vegan Pumpkin Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: 30 Fall Recipes To Warm Up Your Evenings

The stew incorporates a variety of legumes – black beans, chickpeas, and lentils – that provide plant-based protein and fiber, keeping you full and energized. Wholemeal pasta adds complex carbohydrates, while tomato passata and purée enhance the dish with the antioxidant lycopene.

This recipe is easy to prepare and ideal for batch cooking, with options to add chili flakes for extra spice. Serve this nourishing stew with warm bread for a comforting, satisfying meal.

Read more: 6 Protein-Packed Vegan Bean Stew Recipes

Ikarian longevity stew

This Ikarian longevity stew is a hearty, plant-based dish filled with nutrient-rich vegetables, legumes, and wholemeal pasta. It’s packed with cruciferous greens, beans, and a flavorful tomato base, offering a nourishing and comforting meal. Perfect for boosting immunity and promoting heart health.

No ratings yet

Duration40 minutes mins

Cook Time30 minutes mins

Prep Time10 minutes mins

Servings6

Ingredients

• 2 onions
• 3 cloves of garlic
• 2 carrots
• 2 leeks
• 200 g broccoli
• 100 g kale
• 1 x 400g tin black beans
• 1 x 400g tin cooked chickpeas
• 1 x 400g tin cooked lentils
• 2½ litres vegetable stock
• 150 g dry wholemeal pasta such as fusilli
• 1 x 680g jar of tomato passata or 2 x 400g tins of chopped tomatoes
• 100 g tomato purée
• 2 tbsp tamari or soy sauce
• Salt to taste
• ½ tsp black pepper
• chili flakes to taste optional

Instructions

Prepare your vegetables

• Peel and finely dice the onions and garlic. Slice the carrots and cut the leeks into thin rounds. Cut the broccoli into small florets and finely chop the stalk, making sure to use it as well. Separate the kale leaves from the stalks, and finely chop both leaves and stalks. Drain and rinse the black beans, chickpeas and lentils.

Fry the onions

• In a large pot over a high heat, add the diced onions. Cook for 3-4 minutes, stirring regularly. If they begin to stick, add 2 tablespoons of water or vegetable stock to deglaze the pot.

Cook and sweat the veg

• Add the leeks, carrots, broccoli, kale stalks and a generous pinch of salt to the pot. Cook for 2 minutes, stirring regularly.
• Add 50ml of vegetable stock, cover with a lid, reduce the heat to low-medium and let the vegetables sweat for about 10 minutes, stirring occasionally.

Add the remaining ingredients

• To the pot, add the black beans, chickpeas, lentils, pasta, tomato passata, tomato purée, tamari, the rest of the vegetable stock and the kale leaves. Stir to combine. With the lid on, bring the stew to a boil. Then reduce the heat to low and let it simmer for 10 minutes. Stir occasionally.

Taste and season

• After simmering, taste the stew and adjust the seasoning with salt and black pepper. If you prefer a spicier stew, add some chilli flakes to your liking.

Serve

• Serve the stew warm with fresh bread on the side for a hearty and nourishing meal.

This stew can also be cooked in a slow cooker. Combine all the ingredients and cook on low for several hours, until the flavors are well combined and the vegetables are tender.

The Happy Pear 20: Learnings and recipes from the first 20 years, is on sale from 31st October, priced £23.99. Published by Gill Books.

Read more: 17 Vegan Lentil Recipes For Cheap, Nutritious Meals

This article was written by David and Stephen Flynn on the PBN Website.