Quinoa is a complete protein, meaning it contains all nine essential amino acids in consistent amounts. It’s also high in fiber, iron, and magnesium, making it a nutrient-dense base that’s perfect for vegan meals. Combined with protein-rich mince and a sprinkle of plant-based feta, these stuffed tomatoes are as nourishing as they are tasty.

Finished with a touch of tomato paste and fresh parsley, this dish brings together comforting flavors and wholesome ingredients in one beautiful, oven-baked package. Whether you’re serving them for a weeknight dinner or as part of a dinner party spread, quinoa stuffed tomatoes are guaranteed to impress.

Read more: Egg-Free Tofu Benedict

These quinoa stuffed tomatoes are a simple yet sophisticated vegan dish . The tender tomatoes are filled with a flavourful quinoa mixture, creating a light and elegant dish that's both delicious and visually stunning.

No ratings yet

Servings3

Ingredients

• 1 onion
• 1 carrot
• 2 cloves of garlic
• 4 tbsp olive oil
• Salt and pepper
• 250 g plant-based mince
• 6 large tomatoes
• 1 tsp oregano
• 1/2 tsp chili flakes
• 150 g quinoa
• 2 tsp tomato paste
• 1/4 of a bunch of fresh parsley
• 120 g plant-based feta

Instructions

• Cut the onion, grate the carrot and mince the garlic cloves.
• In a wide pan, on a medium heat, add half of the oil, and onions along with a pinch of salt and sauté for 8-10 minutes, stirring occasionally.
• While waiting prepare the tomatoes. Cut 1cm slice from the top part of each tomato to use it as a lid, do several cuts on the flesh (from the exposed part) and then use a spoon to carefully remove the flesh.
• In the meantime, check the onions and once they have softened, add the plant-based mince, break down with a (wooden) spoon and sauté for 5-6 minutes, stirring occasionally.
• Back to the tomatoes, add the empty tomato shells in a baking dish on a single layer and drizzle some olive oil and a pinch of salt to each one of them.
• Add the tomato flesh in a food processor and blend until smooth, set aside.
• Back into the pan, add the carrots and garlic, along with the spices and sauté for a couple of minutes.
• Then add the quinoa, season with salt and pepper, add the tomato paste, mix it well and cook it for a minute before you add the tomato sauce (the one you blended earlier).
• Add another 250ml of water, lower the heat and let it simmer for 15minutes, stirring occasionally.
• Chop the parsley and add it into the mixture, taste and adjust the seasoning to your preference.
• Fill the tomatoes with the mixture, cover them with their lid, and spread the remaining of the mixture in between the tomatoes.
• Cover with a foil and bake in a preheated oven at 180°C for 30 minutes.
• Then uncover, crumble some of the feta on top of the tomatoes and bake uncovered for additional 10 minutes.
• Serve with the remaining feta.

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

Read more: Vegan Pesto Plum Pizza With Balsamic Arugula

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

Medjool dates provide the gooey, caramel-like base, while the salted peanuts add that essential crunch and savory contrast. A layer of creamy peanut butter brings richness, and a coating of dark chocolate ties it all together. Every bite gives you a hit of fiber, healthy fats, and plant-based protein – making them a more nutritious option when you’re craving something indulgent.

Unlike store-bought candy bars loaded with refined sugar and preservatives, these vegan bars are made from whole foods you can actually recognize. They’re great for a post-workout snack, a lunchbox treat, or a healthier dessert that still feels like a splurge. Keep a batch in the fridge or freezer, and your sweet tooth is always covered.

Read more: Edible Vegan Cookie Dough

Today we are making the viral snickers bark, which I have been seeing for some time now all over the internet, and let me tell you, it's worth all the buzz!!!

4.24 from 13 votes

Servings12 pieces

Ingredients

• 15 Medjool dates
• 70 g (salted) peanuts
• 230 g 70% (or higher) dark chocolate
• 200 g peanut butter

Instructions

• Remove the pits from the dates and place them on a tray lined with parchment paper.
• Use the bottom of a glass along with some parchment paper to flatten the dates in order to create a base.
• Then spread the peanut butter on top of the dates, in an even layer.
• Sprinkle the peanuts and cover with the melted chocolate.
• To melt the chocolate crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
• Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
• Optionally, sprinkle some flaky salt on top of the chocolate.
• Place into the freezer for a couple of hours to set, then cut into 12 pieces.

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

Read more: 2-Ingredient Vegan Matcha Ice Cream

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

The sauce is made with fresh orange juice, garlic, and a small piece of grated ginger, plus a pinch of chili flakes for warmth. Maple syrup brings in a little sweetness, and the whole mixture is thickened with cornflour until it clings to the tofu and cauliflower just right. You can serve it with rice, noodles, or even in a wrap for something different.

Thanks to the tofu, this recipe is a good source of protein, and everything in the sauce is made from everyday vegan-friendly ingredients. It’s a great one to add into your weekly rotation – easy to pull together and full of fresh, zesty flavour.

Read more: High Protein ‘Bubble Bagel Bites’

Sticky orange and ginger cauliflower tofu

Get ready for a flavour explosion! Today, we're making Sticky Orange and Ginger Cauliflower Tofu. This easy recipe delivers crispy cauliflower and tender tofu coated in a vibrant, sticky sauce with hints of orange and ginger. Serve it over fluffy basmati rice for a complete and utterly satisfying meal!

No ratings yet

Servings4

Ingredients

Ingredients:

• 400 g cauliflower
• 1 tbsp olive oil
• Salt and pepper

Tofu:

• 240 g firm tofu
• 1 tbsp olive oil
• Salt and pepper
• 1 tsp cornflour
• 1 tsp nutritional yeast
• 1/2 tsp of each oregano and garlic granules
• Pinch of chili flakes

Orange ginger sauce:

• 1 small piece of ginger
• 2 cloves or garlic
• 250 ml orange juice (2 oranges approximately)
• 1 tbsp olive oil
• Pinch of chili flakes
• 1 tbsp maple syrup
• Salt and pepper
• 1 tsp cornflour

Serve with:

• Basmati rice
• Spring onions
• Sesame seeds
• Fresh coriander leaves

Instructions

• Cut the cauliflower into small florets and add them into a large mixing bowl, with olive oil and season with salt and pepper.
• Place them in a baking tray on a single layer and let aside.
• Cut the tofu into 0.5cm slices and add them into the mixing bowl, along with all the tofu ingredients and carefully mix them.
• Add the tofu slices next to the cauliflower, on a single layer (if your tray is small, use a second one) and bake in a preheated oven at 180°C for 30-35, turning them half way through.
• Remove the skin of the ginger and garlic and grate them or finely cut them.
• Juice the oranges and set aside.
• In a wide pan on a medium heat, add the olive oil, along with a chili flakes and toast them for few seconds, before you add the ginger and garlic.
• Saute for a couple of minutes, stirring occasionally – be careful not to burn them – them add the orange juice, maple syrup, salt and pepper.
• Lower the heat and simmer for 5-8 minutes.
• In a small bowl add the cornflour along a tablespoon of water and mix it well to fully combine.
• Add the cornflour slurry into the orange sauce and mix to combine.
• Once the tofu and cauliflower are ready, add them into the sauce and coat them.
• Serve with basmati rice, sesame seeds, slices of spring onion and few coriander leaves.

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

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

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

Because there’s no oven involved, these bars are a great option for baking with kids. They can help with stirring, pressing, and of course, licking the spoon. They also keep well in the fridge, making them a handy snack to have on hand throughout the week.

Read more: Protein-Packed Creamy Peanut Butter Mousse

Vegan rice cake chocolate bars

For this week's snack we are making some delicious rice cake chocolate bars, that are guarantee to satisfy your sweet cravings after lunch!

No ratings yet

Servings8 bars

Ingredients

• 100 g dried fruit (I used apricots and medjool dates)
• 45 g  rice cakes (around 6 pieces)
• 100 g walnuts
• 120 g crunchy peanut butter
• 1 tbsp cacao nibs
• 4 tbsp maple syrup
• A pinch of salt
• 100 g dark chocolate (I used 85% cacao)

Instructions

• Cut the dried fruit in small pieces, if they aren't already place them in a large bowl.
• Break apart the rice cakes and add them in a food processor, along with the walnuts and pulse few times until they break down into small pieces.
• Add the above mixture into the bowl, along with the remaining ingredients (except the chocolate) and combine using cooking gloves.
• Crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
• Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
• Add the melted chocolate into the bowl with the rest of the ingredients and combine well.
• Taste the mixture and adjust the sweetness to your preference.
• Transfer the mixture into a dish lined with parchment paper and spread it in an even layer using the back of a spoon.
• Place it into the fridge to set for a couple of hours.
• Once it's set, cut into pieces and store it in an airtight container in the fridge for up to a week.

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

Read more: 15 Vegan Dessert Ideas: From Pancake ‘Cereal’ To A Chocolate Croissant Tearer

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

It’s an easy dessert that tastes indulgent but uses simple, good-quality ingredients. Spoon it into jars, add a few toppings, and enjoy it as an after-dinner treat.

It also keeps well in the fridge, making it perfect for make-ahead desserts or packed lunches. Whether you’re after something sweet for dessert or a midday snack with staying power, this mousse covers all bases without relying on refined sugars or dairy.

Read more: How To Make Vegan Pistachio Milk

Peanut butter mousse

Indulge in a creamy, dreamy dessert with this peanut butter mousse. With just a few ingredients and minimal effort, you can whip up a creamy, protein-packed mousse that's perfect for satisfying your sweet tooth.

No ratings yet

Servings2

Ingredients

• 300 g silken tofu
• 70 g peanut butter
• 60 g maple syrup
• A splash of vanilla bean paste
• 1/2 tsp coconut oil

Decorate with

• 1/2 tsp coconut oil
• 60 g dark chocolate

Instructions

• Add all the ingredients in a food processor and blend.
• Stop and scrape the sides with a silicon spatula.
• Divide the mixture into two jars.
• Melt the chocolate and coconut oil and cover the two jars.
• Cover the jars and place them in the fridge to set for few hours or overnight.

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

Read more: Vegan Chickpea Chocolate Mousse

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

This Natlicious Food recipe enhances their natural nuttiness with a blend of Chinese five spice, smoked paprika, garlic granules, and oregano, creating a bold and aromatic flavor profile. Olive oil and maple syrup help coat the chickpeas evenly, adding a subtle sweetness that balances the warming spices.

Spiced chickpeas can be eaten on their own as a snack, used as a crunchy topping for salads, or added to grain bowls and wraps for extra texture and protein.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Today's snack is super easy to make and super versatile! You can enjoy it as it is, or you can add it in your salads, serve it on top of hummus or any other spread, use it as croutons in soups, sky is the limit!

No ratings yet

Servings1 jar

Ingredients

• 300 g cooked chickpeas
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp of each Chinese 5 spice, smoked paprika, garlic granules and oregano
• Salt and pepper

Instructions

• Drain and pat dry the chickpeas with a clean kitchen towel or some kitchen paper.
• Add the chickpeas in a large mixing bowl, along with the remaining ingredients and mix well.
• Place them on a baking tray, that is lined with parchment paper on a single layer and bake in a preheated oven at 200°C for 30-35 minutes, turning them after 20minutes.
• Once baked, let them cool down completely before you store them in an air-tight container for 3-4 days.

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

Read more: How To Make This ‘Magical Mushroom’ Hummus

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

As plant-based eating grows in popularity, vegan alternatives are becoming more widely sought after. This vegan Cypriot souvlaki recipe replicates the smoky, herb-infused flavors of the original using firm tofu marinated in olive oil, soy sauce, balsamic vinegar, maple syrup, and oregano. By serving this dish alongside shredded white cabbage, parsley, red onion, lemon, and tahinosalata (a sesame-based dip), as well as fries and pita bread, you will replicate the traditional flavors of souvlaki with all plant-based ingredients.

Read more: Vegan Cacio e Pepe-Style Butter Beans

Vegan Cypriot souflaki

Souvlakia is a street food that you can find all over Cyprus! Traditionally, they are made with chicken or pork, but my vegan version is made with tofu. They are served with pita bread and several condiments, salad and fries.

No ratings yet

Servings2 people

Ingredients

• 280 g firm tofu
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp oregano
• Salt and pepper

Serve with

• Shredded white cabbage
• Chopped parsley
• Chopped parsley
• Lemon
• Tahinosalata

Instructions

• Freeze the tofu overnight, and then defrost it.
• Remove the tofu from the packaging and squeeze all the water out (like a sponge). By doing this, you get to squeeze out most of water, the tofu then can absorb the marinade better and it also help with the texture.
• Cut the tofu in 3cm squares and pat dry with some kitchen towel.
• In a container, add all the remaining ingredients and mix. Add the tofu, coat it and put it in the fridge for at least 2 hours or overnight to marinade. Make sure to turn them, every now and then, so they marinate on all sides.
• Add the tofu cubes on skewers.
• Preheat a cast iron pan, add a splash of olive oil and cook the skewers for few 2-3 minutes on each side. This step traditionally is done on the barbecue.
• Serve with fries, pita bread, cabbage, parsley and red onion, lemon and vegan tzatziki.

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

Read more: Try This Protein-Packed Chili Cauliflower And Tofu

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

Making a vegan lasagna that matches the flavor and texture of the original is possible with a few simple ingredient swaps. The béchamel sauce, which traditionally relies on butter and milk, is made using plant-based butter, flour, soy milk, nutmeg, and nutritional yeast, resulting in a smooth, creamy consistency. Layers of sautéed courgettes, onions, and oregano add depth of flavor, while vegan pesto provides a fresh, herby contrast.

This plant-based lasagna verde offers an alternative to classic baked pasta dishes, using rich, dairy-free sauces and fresh vegetables to achieve the same comforting layers. With simple substitutions, this recipe demonstrates how traditional Italian dishes can be adapted to suit a plant-based diet without compromising on flavor or texture.

Read more: Vegan Broccoli Cheddar Cobbler

Lasagna verde

Who said lasagna needs dairy? This completely vegan version recreates all the best bits of the classic comfort food without any need for animal products.

No ratings yet

Servings3

Ingredients

Veggies

• 4 courgettes
• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• Pinch of oregano
• Salt and pepper

Tofu ricotta

• 240 g firm tofu
• 50 g fresh spinach
• 50 g peas (frozen or fresh)
• 2 tbsp nutritional yeast
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tbsp vegan pesto (shop-bought or homemade)
• Salt and pepper

Bechamel

• 1.5 tbsp butter
• 1.5 tbsp flour
• 600 ml soy milk
• Pinch of nutmeg
• 1 tbsp nutritional yeast
• Salt and pepper

To assemble

• 1 tbsp olive oil
• 5 tbsp vegan pesp
• 12 lasagna sheets
• 100 g fresh spinach leaves
• Shredded vegan cheese

Instructions

• Cut the courgettes, onion and garlic in thin slices. Place them in a bowl, add the olive oil and herbs and mix well.
• Spread the veggies on a baking tray on a single layer (you might need two trays) and bake in a preheated oven at 180°C for approximately 20 minutes.
• To make the ricotta, add all the ingredient in a food processor and blend for few seconds.
• To make the bechamel, in a saucepan on a medium heat, add the butter, and once it has melted add the flour.
• Use a whisk to incorporate it well into the butter, and use a silicon spatula to scrape anything that is stack on the sides of the pan.
• Gradually add the milk, while whisking constantly to get rid of any lumps that might appear.
• The bechamel is ready when is silky smooth. Add the remaining ingredients, mix to combine and remove from the heat.
• In a shallow bowl, add some hot water, and soak the lasagna sheets in batches, for a couple of seconds.
• To assemble, in the bottom of a (26cm x 16cm) baking dish, spread the olive oil and 1 tablespoon of pesto.
• Then add a layer of lasagna sheets, spread 1/3 of the tofu ricotta, add 1/3 of the veggies, followed by a layer of fresh spinach, 1/4 of the bechamel sauce and 1 tablespoon of pesto. Repeat this for 2 more times, so that we have 3 layers in total.
• To finish it, cover it with a layer of lasagna sheets, the remaining bechamel and pesto and the shredded vegan cheese.
• Bake in a preheated oven at 190°C for approximately 30 minutes.
• Let it rest 30 minutes, before you cut a slice.

*You can prep the tofu ricotta and veggies in advance.

*Once you assemble the dish, you can store it in the fridge (for up to 3 days) or freeze (for up to 3 months) to bake it later, just increase the baking time by 5-10 minutes more.

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

Read more: Balsamic Tomato Macaroni With Olive Pangrattato

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

They’re light, slightly crumbly, and come together easily, making them perfect for a fun weekend baking session with the kids. Little hands will love rolling the dough, cutting out shapes, and sandwiching them together with strawberry jam. A dusting of icing sugar adds the perfect finishing touch, making them just as pretty as they are tasty.

Whether you’re baking for a special occasion or just craving something sweet, these vegan biscuits are a simple, tasty choice. Enjoy them with a cup of tea, pack them in lunchboxes, or share them with friends.

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

Strawberry sandwich biscuits

Delicious strawberry sandwich biscuits that only need a handful of ingredients to make!

No ratings yet

Servings15 biscuits

Ingredients

• 80 g sugar
• 70 ml vegetable oil
• 70 ml orange juice
• 280 g all-purpose flour
• 1 tsp baking powder
• Pinch of salt

Serve with

• Icing sugar
• Strawberry jam

Instructions

• In a large mixing bowl, add the sugar, oil and orange juice.
• Whisk well to dissolve the sugar.
• Combine the baking powder and salt into the flour and add them into the wet ingredients.
• Use a whisk to combine them and then continue kneading with your hands.
• Form the dough into a ball and wrap it in a clean film.
• Place it in the fridge for 10 minutes.
• Remove from the clean film and roll the dough with a rolling pin.
• I found it easier to divide the dough and then roll, but it's not necessary.
• Use a cookie cutter of your choice to shape the biscuits (I'm using 2 different sizes so that the jam is visible, but you can do one size.)
• Place them on a tray lined with parchment paper.
• Bake them in a preheated oven at 180 degrees Celsius for 10 minutes or until golden.
• Let them cool down before you sprinkle the icing sugar.
• Add some strawberry jam on one biscuit and then cover it with another one.
• Continue until you have used all the biscuits.

*Keep them in an air-tied container for up to 7 days.

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

Read more: 5-Minute Blueberry ‘Superfood’ Oats

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

Vegan desserts are skyrocketing in popularity, with more people looking for simple, plant-based treats that don’t compromise on taste. These 3-ingredient Oreo balls are a perfect example – easy to make, rich in flavor, and completely dairy-free. Whether you’re new to vegan desserts or a longtime pro, this recipe is a must-try.

Perfect for parties, homemade gifts, or a quick sweet fix, these Oreo balls require minimal effort but deliver big on flavor. Whether you love classic dark chocolate or prefer the sweetness of white chocolate, this easy vegan dessert is sure to be a hit.

Read more: Vegan Raspberry And White Chocolate Muffins

This 3-ingredient recipe will blow your mind. It's so simple to make yet so delicious.

No ratings yet

Servings10 balls

Ingredients

• 300 g Oreo
• 100 g Violife cream cheese (or dairy-free cream cheese of choice)
• 150 g dark or white vegan chocolate

Instructions

• In a food processor blend the Oreo until you get fine crumbs. At this point you might want to reserve 1 tablespoon of the Oreo crumbs to use for decoration.
• Add the cream cheese and blend until everything is combined nicely.
• Shape the mixture into balls and place on a tray with parchment paper and put in the freezer for an hour or refrigerate overnight. This will help the balls keep their shape.
• Crumble the chocolate into a bowl and place it over a pot with boiling water, creating a bain-marie (the bowl shouldn't be touching the hot water!). Wait for the chocolate to melt and remove from the heat.
• Dip one by one the balls into the melted chocolate and stir around carefully until fully covered. Remove the ball from the melted chocolate with a fork or spoon and place on tray with a parchment paper, sprinkle some of the reserved Oreo crumbs before the chocolate sets.
• Keep them in the fridge and enjoy cold.

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

Read more: 20 Vegan Chocolate Dessert Ideas

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

Beetroot is known for its health benefits, as it is rich in antioxidants, nitrates, and essential vitamins. Studies suggest that the nitrates in beetroot may help improve blood circulation and support heart health, while its high fiber content aids digestion. The addition of cashews provides healthy fats and plant-based protein, making this dish a well-balanced option. Nutritional yeast contributes a savory, cheese-like flavor while offering a natural source of B vitamins.

This Natlicious Food pasta recipe can be made with any preferred pasta variety, including gluten-free options. The minimal ingredients and quick preparation time make it a practical meal without compromising on nutrition. Stored leftovers can be reheated easily, making it a convenient choice for meal prep.

Read more: This Broccoli Cheddar Soup Is Completely Vegan

Creamy beetroot pasta

During the week I'm all about quick meals. This 10-minute creamy beetroot pasta with save any busy day!

No ratings yet

Duration10 minutes mins

Servings2

Ingredients

• 300 g pasta of choice (I used tagliatelle)
• 60 g cashews, soaked overnight
• 1 clove of garlic
• 2 beetroots, steamed
• 2 tbsp olive oil
• 1 tsp of each garlic granules, chilli flakes (optional), dried parsley and oregano
• 2 tbsp nutritional yeast
• Salt and pepper

Instructions

• Cook the pasta in salted water according to the package instructions.
• Whilst the pasta is cooking start preparing your beetroot sauce. Rinse the sauced cashews and blend them for few minutes.
• Then add the rest of the ingredients along with 2-3 tablespoons of the pasta water and blend until you get a nice creamy consistency.
• Taste and adjust the seasoning to your preference.
• Drain the pasta, add in a large bowl with the beetroot sauce and stir to combine.
• Serve with mint leaves and freshly cracked black pepper.

If you haven’t soaked the cashews overnight, you can soak them in boiling water for 30 minutes.

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

Read more: How To Make This Game-Changing Vegan Lasagna Soup

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

These wellness shots have grown in popularity, often seen in juice bars and health food stores as a quick way to get concentrated nutrients. They are particularly popular during colder months when people look for ways to support their immune systems naturally. The combination of citrus and spices not only makes for a vibrant and refreshing drink but also delivers a strong kick that many people find invigorating.

Ginger and turmeric are widely recognized for their immune-supporting properties due to their potent anti-inflammatory and antioxidant compounds. Ginger contains gingerol, which has been shown to help fight infections and reduce inflammation, while turmeric is rich in curcumin, a powerful antioxidant that supports immune function by modulating the body’s inflammatory response. When combined, these two ingredients help protect cells from damage, support gut health – which is closely linked to immunity – and may even aid in reducing symptoms of colds and flu.

Despite their benefits, pre-made ginger and turmeric shots can be expensive, with small bottles often costing as much as a full-sized juice. Making them at home, as this Natlicious Food recipe shows you how to do, allows for better control over ingredients, freshness, and cost. With just a few minutes of prep, it’s easy to batch-prepare these shots and store them in the fridge for a convenient daily dose of wellness.

Read more: 5-Minute Blueberry ‘Superfood’ Oats

Turmeric and ginger shots

Boost your well-being with these powerful turmeric and ginger shots! Packed with anti-inflammatory and immune-boosting properties, these little elixirs are a fantastic way to start your day or give yourself a midday pick-me-up.

No ratings yet

Servings0.5 liters

Ingredients

• 2 oranges
• 1 lemon
• 1 apple (Pink Lady)
• 30 g fresh turmeric
• 30 g fresh ginger
• 3 tbsp maple syrup
• 1 tsp olive oil (to get the most out of turmeric, mix a healthy fat)
• A pinch of black pepper

Instructions

• Peel the oranges, cut them and remove the seeds.
• Add them in the food processor and do the same for the lemon and apple.
• Remove the skin of the turmeric and ginger and cut them in smaller pieces, place them in the food processor.
• Add the rest of the ingredients, and blend until smooth.
• Pass the juice through a fine sieve and use a funnel to transfer the juice in a clean bottle or jar.
• Use the pulp to make energy balls.

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

Read more: Making Your Own Energy Bars Is Easy – 3 Recipes To Try

This article was written by Natali Eleftheriou 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.

Muffins have a long history, originating in England as yeast-leavened bread cooked on griddles. Over time, the American-style muffin evolved into a quick bread made with baking powder, gaining popularity in the 19th century. Muffins most famously incorporate sweet ingredients, but this recipe shows you how to make savory muffins.

Smoked tofu and nutritional yeast are key components of this recipe. Smoked tofu adds a source of plant-based protein, while nutritional yeast adds a slightly cheesy flavor. These muffins are great for meal prep, as they’ll last around seven days in the fridge in an airtight container.

Read more: Banana Tarte Tatin French Toast

High-protein savory vegan muffins

You can make these muffins ahead of time and enjoy them for breakfast, after the gym, or any time you fancy.

No ratings yet

Servings7 muffins

Ingredients

Dry:

• 200 g flour
• 1 tsp baking powder
• 5 tbsp nutritional yeast
• 1 tsp oregano
• 1/2 tsp of each garlic powder and dried mint
• 1/2 tsp salt
• Black pepper

Wet:

• 165 g orange juice
• 50 g olive oil
• 50 g vegetable oil
• 200 g smoked tofu
• 1 spring onion, sliced
• Fresh coriander

Instructions

• Combine all the dry ingredients.
• In a separate bowl, add all the wet ingredients and whisk to combine.
• Add the dry into the wet ingredients and combine first with a whisk, then switch to a silicone spatula.
• Tear apart the tofu in small pieces, then add it into the dough, along with the spring onions and fresh coriander leaves.
• Combine the mixture, then divide into a muffin tin that has muffin cases in or make sure to grease it.
• Bake in a preheated oven at 180°C for 20 minutes or until an inserted knife or toothpick comes out dry.
• Let them cool down and store them in the fridge in an airtight container for up to a week.

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

Read more: Three-Grain Peaches And Cream Breakfast Bowl

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

This is a Natlicious Food recipe, and it’s extremely easy to put together. It’s packed with protein from the tempeh and edamame, which can help support recovery if you’re sick. You may already have many of the ingredients in your cupboard, meaning it doesn’t require a lengthy shopping trip to make.

Tempeh is a fermented soybean product that originates from Indonesia, where it has been a dietary staple for centuries. Made by cooking whole soybeans and fermenting them with a culturing agent, tempeh is formed into a dense cake with a firm texture and nutty flavor. As a complete protein, tempeh provides all nine essential amino acids in equal amounts, making it a valuable protein source for vegans. It contains approximately 18 grams of protein per 100 grams and is also rich in dietary fiber, vitamins, and minerals such as iron, calcium, and magnesium. It’s often available at grocery stores, but you could always leave it out or use tofu instead if you can’t access it.

Read more: Easy Vegan Sweet Potato And Kale Chili

Vegan miso noodle soup

This protein-packed noodle soup is a great recipe to make if you're feeling under the weather. It's tasty, full of veggies, and very easy to put together.

No ratings yet

Duration20 minutes mins

Cook Time30 minutes mins

Servings2

Ingredients

• 200 g mixed mushrooms (I used white & oyster)
• 4 tbsp olive oil
• 125 g wheat noodles
• 100 g edamame
• 1 tbsp sesame oil
• 1/2 tsp of each oregano, chilli flakes, Chinese 5 spice, garlic granules
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 200 g tempeh
• 1 tsp miso paste
• 1 veggie stock
• 1 spring onion
• Fresh coriander

Instructions

• Slice the mushrooms and sauté them in a wide pan with half of the oil.
• In a saucepan, boil the noodles, according to the package instructions, and 2 minutes before they are ready, add the edamame bean.
• Then drain and rinse with cold water, to stop them cooking even further and drizzle some sesame oil, in order to avoid them sticking.
• Add half of the spices into the mushrooms, along with half of the soy sauce and maple syrup, cook for another 2 minutes, then remove from the heat and set them aside.
• Cut the tempeh in small pieces and sauté them in the same pan with the remaining olive oil.
• Once golden, add the rest of the spices, soy sauce and maple syrup and cook for additional 2 minutes. Then set aside.
• Prepare the broth, by adding one litre of water, in the same saucepan you previously used to cook the noodles, along with a veggie stock and a teaspoon of miso paste.
• Whisk to dissolve them, bring to boil, then lower the heat to simmer for few minutes.
• Assemble your bowls, by adding the noodles with edamame, mushroom and tempeh, some broth and finish them off with fresh coriander leaves and spring onions.

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

Read more: 10 Vegan Recipes To Boost Your ‘Plant Points’

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