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.

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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 salad is a mash-up of spicy crispy chili oil, creamy caesar-inspired dressing, and fresh leafy greens tossed with pasta. It’s vegan, beginner-friendly, and designed for meal prep or sunny day gatherings. “This is going to be the pasta salad of the season,” Felice says.

She breaks it all down step by step – from selecting the right pasta to balancing heat and acidity in the dressing. Let’s look at how it comes together.

Read more: ‘The Huge Plant-Based Costco Deals You Don’t Want To Miss’

The pasta and greens

Felice uses fusilli pasta for its ridges, which holds sauce well. She recommends using “anything that has curves, ridges,” or is “coily” and adds that a high-protein pasta is ideal if you’re not adding another protein source to the salad. Romaine and kale form the green base, and she reminds viewers to massage the kale: “You can tell that it already kind of went down in size, and that’s because we massaged it.”

The caesar-style chili crisp dressing

This is where the salad stands out. The base is hummus (or vegan mayo), with capers, Dijon mustard, vegan Worcestershire sauce, garlic, lemon juice, and nutritional yeast or vegan parmesan. Then comes the twist: chili crisp. “If you like chili crisp, I recommend two tablespoons, but if you are new to chili crisp… I would say dial it back to maybe one teaspoon,” she explains.

Felice warns the spice has a kick and to “be selective on the chili crisp” you use to ensure “true authenticity”. After whisking, she recommends thinning it with warm water as needed and tasting for adjustments.

Assembly

Once the pasta is cooked and cooled, Felice tosses it with the greens and dressing. She finishes the dish with grated vegan cheese, but says it’s totally optional: “It still tastes delicious without it.”

Read more: ‘I Used The Ultimate Tofu Hack To Create These 3 Recipes’

Optional extras

For more protein, Felice suggests crispy tofu or roasted chickpeas. “I just tossed the chickpeas in a little bit of olive oil, seasoned them, and popped them in the oven… until they were crispy.”

A pasta salad worth repeating

Felice describes the chili crisp caesar pasta salad as “really, really good” and emphasizes how easy it is to make. If prepping ahead, she suggests storing the dressing on the side to keep everything fresh.

You can find more videos by Shakayla Felice on her YouTube channel.

Read more: Where To Find Vegan Dubai Chocolate Bars

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

At its core, the bowl combines cooked quinoa and farro – two ancient grains that provide a solid base of complete proteins and complex carbohydrates to keep you energized throughout the day. Crisp apple slices and toasted pecans add a sweet crunch, while shredded carrots offer extra color and natural sweetness.

Tossed kale creates a tender, savory contrast to the bright red wine vinaigrette. The simple dressing, made with olive oil, red wine vinegar, salt, and cracked black pepper, ties all the ingredients together with just the right balance of tang and richness. Perfect for meal prep or a quick weekday meal, this power bowl is a go-to for anyone looking to eat more plants.

Read more: 10 Vegan Spring Lunch Ideas

Vegan apple power bowl

This vegan apple power bowl features protein-rich quinoa and farro, crisp apples, toasted pecans, carrots, and massaged kale. It’s topped with a simple red wine vinaigrette for a flavorful, nutrient-packed meal that’s easy to prep and perfect for lunch or dinner.

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Servings2

Ingredients

• 1 & 1/2 cup cooked quinoa*
• 1 cup cooked farro
• 1 Jazz apple, small diced
• 1/2 cup toasted chopped peanuts

For the kale:

• 1 bunch kale, ribs removed and chopped
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt

For the carrots:

• 1 bunch carrots, peeled and sliced
• 2 tsp extra virgin olive oil
• 1/4 tsp kosher salt

For the vinaigrette:

• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp kosher salt
• 20 turns fresh cracked pepper

Instructions

To cook quinoa:

• In a small pot, warm 1 tbsp extra virgin olive oil. Add about 1/2 cup of quinoa and toast slightly. Add 1 & 1/2 cups of water, pinch of salt, and bring to a boil. Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed. Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb liquid.

To cook farro:

• Bring a medium/large pot of salted water to a boil (should taste like the ocean). Stir in 2/3 cup of farro and cook for 45 minutes. Strain remaining liquid and set farro aside.

Instructions:

• Preheat the oven to 200C
• Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes.
• In a large mixing bowl, mix together the cooked quinoa, carrots, and kale.
• Whisk together the ingredients for the vinaigrette and then stir into the grain mixture. Fold diced apples and pecans and serve warm or chilled.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

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

Andersson focuses on whole food, plant-based recipes, steering away from overly processed products when possible. That means getting creative with vegetables, legumes, whole grains, nuts, and seeds – while still leaving room for balance and fun. “100 percent of our meals are of course not super duper healthy – I’m not a superhuman,” she adds. The meals she makes are designed to be quick, satisfying, and rich in nutrients that fuel her and her family.

Here are six plant-based meals Andersson regularly cooks at home:

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Sheet Pan Pancakes (aka Berry Bread)

“Porridge is not very popular in this house right now,” Andersson admits. “And to be honest I’m pretty bored of those myself.” So instead, she bakes a tray of fluffy berry-packed pancakes. Cooked all at once on a sheet pan, this simple meal is easy to prep ahead and great for busy mornings. The texture is soft and moist, and the naturally sweet berries make them kid-approved.

Okonomiyaki (Japanese cabbage pancake)

One recent favorite of Andersson’s is okonomiyaki, a savory pancake made with cabbage and a simple flour base. “It’s something that I would try at a food market but not come up with to cook at home – but why not?” she says. She used wheat flour: but adds: “you could as well replace it with chickpea flour – that way you get more protein per bite.” Next time, she says, she’ll add more vegetables like shredded carrots.

Date bliss balls with a tahini center

For snacks, Andersson keeps it simple but nutrient-rich. Her freezer is often stocked with homemade bliss balls made from a base of dates and nuts. “With these ones, I tried to make it a little bit more fun by adding tahini inside of the ball,” she explains. “That way you have a nice surprise when you bite into it.” These are perfect for busy days when she needs something quick and energy-boosting.

Green smoothies

Smoothies are a daily ritual in the Andersson household. “I’m also trying to get us in some greens at least once a day,” she explains. To make it easy, she blends greens like spinach or kale with sweet fruits – often bananas – so that the greens go unnoticed. “My daughter loves making smoothies and happily throws in anything into the blender,” she says. It’s a playful way to involve kids in the kitchen and teach them about healthy choices.

Homemade vegan mince and cheese

Instead of relying on store-bought meat and cheese alternatives, Andersson often makes her own versions using whole ingredients. “I’d rather make mince using whole foods instead of using processed vegan meals,” she says. For cheese, she blends nuts to create a creamy, nutrient-dense spread or sauce. “It sounds hard, I know,” she admits, “but it actually isn’t if you have good recipes and get a hang of it.”

Bean moussaka

This hearty dish is a family favorite, and ideal for meal prep. Andersson discovered the recipe in an ebook called It’s All About the Beans and instantly loved it. “It’s hearty, nutrient dense, and so so delicious,” she says. Layers of vegetables and rich bean filling make it warming and satisfying – perfect for dinner or leftovers the next day.

You can find more of Alexandra Andersson’s recipes on her YouTube channel.

Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’

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

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.

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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.

Even better, regularly rotating your meals and ingredients can help you “eat the rainbow” and increase your plant diversity — something experts now refer to as “maximizing your plant points.” More plant points mean a more diverse gut microbiome, which can positively impact everything from digestion to immunity.

Alexandra Andersson is a Swedish content creator recipe developer known for her vegan lifestyle. In one of her recent YouTube videos, she shares five whole foods, plant-based meals she eats every single week. These meals are nutrient-dense, easy to make, and family-friendly staples that keep her feeling energized and nourished.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Roasted veggies with hummus dressing

Andersson loves making roasted veggies because “it is so easy.” She throws whatever is in season onto a tray, adds spices, and bakes everything in the oven. Her go-to dressing is a quick mix of hummus, curry powder, lemon, maple syrup, salt, and a splash of water. “This dressing is amazing and it also has a boost of protein because of the hummus,” she says. She often serves the veggies with leafy greens, a grain, and a sprinkle of seeds for added nutrition.

Lentil curry with lime

Curries are a recurring favorite, especially ones made with lentils. “All legumes are super rich in protein and fiber,” she explains, “but I especially like lentils in my curries because the lentils naturally thicken up our sauce.” She reminds viewers not to forget the lime: “The lime will take this dish to another level.”

Creamy oatmeal with flax and fruit

Oats are a daily breakfast staple. “My trick here is to use a banana and you want to mash it to add some natural sweetness and also to make the oatmeal more creamy,” she says. Andersson often adds a scoop of protein powder for flavor and a protein boost, and always stirs in ground flaxseeds for their fiber, prebiotics, and omega-3 content. For toppings? “Fresh fruits or berries or frozen berries,” plus a dollop of nut butter. “This meal will keep me full for so long.”

Tempeh Salad Bowl with Peanut Sauce

Andersson’s “all-time favorite salad bowl” includes tempeh, grains like quinoa, and raw veggies like bell peppers, which are particularly high in vitamin C. Tempeh is one of her favorite protein sources because it’s fermented and “easier on your digestion.” The peanut sauce ties it all together: just mix peanut butter, maple syrup, lime juice, tamari, and water. “If you haven’t tried this dressing, I highly recommend you do so,” she says.

Green Smoothie with Banana and Spinach

For those times when she feels short on leafy greens, Andersson blends up a green smoothie. Sweet, ripe bananas are the base, which makes it easy to mask the taste of spinach or other greens. “If you have sweet ripe bananas, then you can throw in anything you like and you won’t even taste the veggies.”

It’s her go-to afternoon reset when lunch didn’t include enough greens. And thanks to the fiber, vitamins, and natural sweetness, it’s as nourishing as it is refreshing.

You can find more of Alexandra Andersson’s recipes on her YouTube channel.

Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’

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

People have been eating cabbage for thousands of years. It’s popular in cuisines all over the world, from Eastern European stews to Asian stir-fries and fermented foods like kimchi and sauerkraut. In vegan cooking, cabbage plays well in both cooked and raw dishes. You can braise it until tender, char it for a smoky flavor, grill it in thick slabs, steam it for a softer bite, or even boil it for soups and stuffed rolls.

It’s an easy vegetable to work with, and it keeps well in the fridge — great for weekly meal planning. Whether you’re cooking red, green, savoy, or hispi cabbage, it offers something different every time.

Let’s dive into these five vegan cabbage recipes and get inspired to cook with this humble, hearty veg.

Read more: 11 Brain-Boosting Vegan Recipes

Red cabbage with apple

The first recipe on this list is this braised red cabbage with apple. It’s perfect for Thanksgiving, but that shouldn’t stop you from making it whenever you feel like it. Slow-cooked cabbage is paired with apple, red onion, and cinnamon for a sweet and savory flavor. Add sweet potato mash, vegan sausages, and greens to complete the meal.

Find the recipe here.

Cabbage and walnut lasagna

Romy London’s cabbage and walnut lasagna is a great way to use the veg in a comforting classic. Savoy cabbage is part of the layers, along with the lentil tomato sauce, pasta sheets, and vegan mozzarella. Top with basil and vegan Parmesan, and enjoy.

Find the recipe here.

Charred cabbage in spiced tomatoes with tahini

Nisha Vora’s buttery charred cabbage in spiced tomatoes with tahini is caramelized, tangy goodness. Char cabbage on a skillet and make your tahini sauce with lemon and maple syrup. Add the tomato to your pan and cook the sauce while adding the cabbage wedges to the pan. This makes the dish flavorful, smoky, tangy, and creamy all in one.

Find the recipe here.

Seared balsamic cabbage on harissa butter beans

This seared balsamic cabbage on harissa butter beans is another Romy London recipe, and it’s ready in 30 minutes. The cabbage is smoky and tangy and the butter beans are spicy and tomatoey. Add some panko breadcrumbs for crunch, and finish with coconut yogurt and herbs for a flavorful weeknight dish.

Find the recipe here.

Baked hispi cabbage in smokey tomatoes & tahini

The last recipe on this list is Rebel Recipe’s hispi cabbage in smokey tomatoes and tahini. You bake this dish and add cabbage to a smokey tomato sauce. Once done, add a tasty tahini dressing and finish with some herbs.

Find the recipe here.

Read more: 3 Vegan Pasta Bake Ideas

This article was written by Kaitlyn Lourens 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!

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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.

The carbonara sauce comes together with soaked cashews, almond milk, lemon juice, and nutritional yeast. It’s creamy, rich, and full of flavor — no eggs or dairy needed. Then there’s the mushroom pancetta. You dice king brown mushrooms, coat them in a smoky, sweet glaze, and roast them until golden. They add texture and depth to the dish.

The best part is the vegan egg yolk. It’s made with sweet potato, vegan butter, and a few science-y steps like reverse spherification. It looks like a real yolk and adds a rich pop to the final plate.

To bring it all together, toss the cooked pasta with the sauce and pancetta, plate it up, and drop the vegan yolk right in the center. Finish with some fresh herbs and vegan parmesan. It’s a full experience — hands-on, creative, and packed with flavor. Make it when you want to cook something different and impress someone at dinner.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Charcoal spaghetti carbonara with vegan egg yolk

This vegan carbonara recipe combines easier to more technical elements that make one delicious pasta dish. Give it a try when you have the time to get creative and experiment.

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Ingredients

Vegan Egg Yolk

For the puree

• 1 sweet potato medium/ large
• 2 tbsp vegan butter such as Nuttelex melted
• 1 tsp chia seeds
• ½ tsp turmeric powder
• ⅔ cup of water
• ⅙ tsp of black Himalayan salt
• ¼ tsp sea salt

For the water bath

• 1 liter distilled or bottled water
• 1 & ⅔ tsp sodium alginate

To blend with the puree

• ¾ tsp calcium lactate
• 1/16 tsp xanthan gum
• 200 g purée

Tagliatelle Classic Pasta

Classic vegan pasta recipe

• 5 & ½ cups fine semolina flour
• 1 & ½ cups of lukewarm water
• 3 pinches of salt
• 1 tsp olive oil

Smoked Mushroom Pancetta

Pancetta Glaze

• ¼ cup salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 2 tbsp ground coriander
• 2 tbsp smoked paprika
• 2 tbsp nutritional yeast
• 2 cups golden syrup
• ¾ cup liquid smoke
• ¼ cup apple cider vinegar

Mushroom

• ½ kilo / 1.1lb king brown mushrooms

Carbonara Sauce

• 1 cup cashews soaked in water overnight
• 1 & ½ cups olive oil
• 1 cup almond mylk
• 2 & ½ tsp lemon juice
• 1 & ¾ tsp paprika
• 1 tsp salt
• 2 tbsp nutritional yeast

Bringing it all together

• 2 & ½ cups charcoal tagliatelle *For a GF option, use a gluten free tagliatelle. We make our gluten free pastas from chickpea flour.
• ¼ cup smoked mushroom pancetta
• ½ cup carbonara sauce
• ½ cup water
• 2 vegan egg yolks see above
• Leaves for garnish
• Salt to taste
• Plant-based parmesan

Instructions

Vegan Egg Yolk

Make the puree

• To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.

Get ready

• Blend your water and sodium alginate on low for 1 minute, pour into a flat bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
• In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.

Reverse spherification

• Get a round tablespoon or measuring spoon, fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.

Tagliatelle Classic Pasta

• In a bowl or on a wooden board, mix together the flour, the salt, the oil, the color (if you are adding some) and the water. Add the water a little at a time while kneading the pasta, until all the flour comes together in a smooth dough. Some doughs will need more wetness than others to come together. If you are finding it is not quite coming together, slowly add additional lukewarm water, but be careful to not over-do it. Knead for at least 10 minutes, then cover in film and set aside to rest for at least 30 minutes (up to an hour).
• Use a pasta machine or a rolling pin (or a wine bottle) to roll the dough, then cut it into your favorite shape. For those of you rolling with a pin, split your dough into two balls, speaking of which do you know where pasta goes to dance? The meat ball (or for the purpose of this book the eggplant ball). Place one of the dough balls on a floured surface and roll it out until it is thin.
• Dust again with flour to stop it from sticking and loosely roll it up like a roll up. With a ruler or eye test, measure about 8mm (the official width of tagliatelle), and with your best knife cut it into strips. With super clean fingers, unroll them and separate them into bunches (bunch size should be one plate full).
• When you are ready to cook the fresh pasta, drop into plenty of generously salted boiling water for 1 to 2 minutes (the salted water should basically taste like the sea before you put the pasta in)

Smoked Mushroom Pancetta

• To make your glaze, throw all your dry ingredients in a blender and blitz on high. Slowly add your liquids as you go until nice and smooth. Dice your mushrooms into 1cm squares, give a generous coat of the glaze and oven roast on high until golden brown. And it’s as easy as that, just pop in the oven for about 25 minutes at 200°C / 390°F.

Carbonara Sauce

• Soak your cashews. The next day, strain away all the liquid and place the soaked nuts in a big mixing bowl with your mylk, lemon juice, paprika, salt & yeast. Slowly add the nuts into the blender until nice and smooth, slowly adding the olive oil as you go. Season to taste. Store in your fridge for up to 7 days.

Bringing It All Together

• ! If you have made fresh pasta you will only need to cook it in salted boiling water for two minutes. If you are using packet pasta, check the recommended cooking time. Bring salted water to boil (salted water should taste like the beach) and add your pasta.
• In a separate pan on medium heat add half a cup of water, half a cup of carbonara sauce, a quarter cup of your mushroom pancetta and bring to a heat. Drain your pasta, transfer it to the pan with the sauce, add a generous amount of salt and toss it together in the pan until it bands together (about a minute).
• Now you are ready to plate up, transfer to your favorite pasta bowls, cover in plant-parmesan, add your favorite leaves (basil or similar). Now for the final and most eggciting part, add your egg yolk to the center of your pasta (egg marks the spot) and serve immediately.

This recipe was republished with permission from This Cookbook is a Huge Missed Steak by Mark Filippelli. Out in the US on April 8th.

Read more: Quick And Easy Roasted Aubergine And Broccoli Lentil Curry

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

In her recent video, Vora introduces a simple but powerful framework for sustainable balanced eating called the SPICE-Y system — a six-step method she says allows her to eat nourishing food consistently. “It empowers me to eat a nourishing and balanced diet without feeling restricted,” she explains.

As a cookbook author and creator of a weekly vegan meal plan service, Vora is deeply committed to helping people eat more plants — but in a realistic and delicious way. Her SPICE-Y system isn’t about perfection, it’s about structure, creativity, and flexibility. “You get to eat exciting, interesting meals, you don’t get bored of anything, but you also aren’t spending hours in the kitchen,” she says.

Read more: Recipe Developer Shares Meal Prep Vegan Breakfast With 40g Of Protein

So what exactly does SPICE-Y stand for? Let’s break it down:

1. Strategize

Vora starts every week by mapping out a loose meal plan. “Before I even set foot in the grocery store, my very first step is to make a plan,” she says. By assigning meals to specific days and writing a grocery list, she sets what psychologists call an “implementation intention” — a tactic proven to increase follow-through on goals.

2. Prep

Instead of traditional meal prep (which she finds repetitive), Vora preps components like sauces, grains, and chopped veggies that can be reused creatively across multiple meals. “Even the simplest meals feel just a little more special” when you have flavorful condiments ready to go, she notes.

3. Implement

This step is all about cooking and enjoying the meals you’ve planned. Thanks to her prep work, Vora’s dinners — like black bean and squash tacos or sesame tofu bowls — come together in 30 minutes or less but still feel gourmet.

4. Customize

Vora emphasizes that prepped components don’t have to equal boring leftovers. Instead, she mixes and matches elements in fresh ways — turning black beans into tacos one night and refried beans the next. “Finding ways to reuse ingredients and components is one of the most useful skills you can develop as a resourceful home cook,” she says.

Read more: Is This The Healthiest Meal On The Planet?

5. Embrace Flexibility

Planning is important, but so is spontaneity. That’s why she keeps freezer meals and pantry staples on hand as “emergency options” for nights when cooking just isn’t happening. “I don’t want to automatically default to ordering takeout,” she explains.

6. Your Plan, Not Theirs

The final principle is about making your system work for you. For Vora, that means allowing room for indulgences like homemade fudge. “My version of a balanced diet always leaves room for indulgences,” she says. “Sometimes the occasion calls for really good fudge.”

To explore Vora’s full week of meals and get the recipes featured in the video, check out Rainbow Plant Life’s YouTube channel.

Read more: ‘The One Dish I’d Cook To Win Over A Tofu Skeptic’

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

The human brain controls thoughts and memories, regulates emotions, and informs motor skills. It also manages many of the body’s essential processes without conscious thought or intervention, including breathing, blinking, heartbeat, and temperature.

The brain’s storage capacity is enormous, and an average adult brain can hold the organic equivalent of 2.5 million gigabytes of digital memory. (That’s nearly 70 times larger than the biggest hard drive ever created, which is 36,000 gigabytes.)

Brain health and diet

Brain health, and performance, are inextricably linked to diet. The brain represents just two percent of the body’s weight but consumes more than 20 percent of a human’s daily energy intake. This means that a significant proportion of what people eat fuels their brains.

“When food is broken down, it interacts with various systems in our body, such as the nervous system, endocrine system (hormones), immune system and digestive system, and fuels many cellular metabolic processes,” Reena Sharma, a registered dietician and founder of The Vegan Dietician, tells Plant Based News (PBN). “Research looking at the impact of food on our brain health is ongoing, but there are very interesting and more established findings that link certain foods to improvements in cognitive decline, memory, depression and dementia.”

Read more: ‘Why Vegans Have Smaller Brains’: Debunked

Nutrients, heart health, and brain health

Foods rich in omega-3s are thought to boost brain health in the form of increased learning, memory, overall cognitive wellbeing, and blood flow, while insufficient levels have been implicated in mood disorders and cognitive decline in adulthood.

Vitamins B6, B12, and folate are all involved in the production of neurotransmitters. Meanwhile, choline is a precursor to acetylcholine, a key neurotransmitter that aids memory, learning, cognitive function, and brain development. Acetylcholine also protects cell membranes and could help to prevent cognitive decline as people age.

A growing body of evidence also suggests that the same foods that are good for heart health – such as fruit, vegetables, legumes, nuts, and seeds – may also be good for brain health, meaning that eating more of these key ingredients will likely aid overall longevity.

Writing for Plant Based Health Professionals, Dr Shireem Kassam noted that dementia has been referred to as “type three diabetes” because of its association with inulin resistance, a “multifaceted syndrome” primarily linked to heart disease and diabetes.

“Dementia shares similar risk factors to cardiovascular disease (heart attacks and stroke),” said Kassam. “Those with high blood pressure, high cholesterol, type 2 diabetes, and higher body weight are at significantly increased risk of developing dementia later in life.”

Gut health and the brain

A growing body of evidence also indicates that brain health may be inextricably linked to gut health, sometimes referred to as the “brain-gut connection.”

“Since we know there is a strong link between the gut microbiome and the brain, fuelling our gut microbes is important,” says Sharma. To foster good brain-gut health, she recommends “foods rich in probiotics (live beneficial bacteria) and prebiotics (foods that feed our gut bacteria).”

Sharma specifically suggests foods such as kimchi, saurkraut, kombucha, and some plant-based yoghurts for probiotics, while fiber-rich ingredients like fruits, vegetables, beans, lentils, nuts, and seeds often contain prebiotics. All of these foods promote gut health, and therefore, brain health, via what Sharma calls the “gut-brain axis” between the two systems.

“Pathways of communication include neuroendocrine signalling, vagus nerve, the immune system and microbialmetabolites,” explains Sharma. “Our diets can rapidly modulate the microbiota-gut-brain axis. Ongoing research has demonstrated that this can impact stress levels, depression, memory loss, and satiety/hunger.”

According to Sharma, research indicates that positive mental health benefits can be achieved by targeting the gut’s microbiome. Eating plenty of fermented foods and polyphenols – which are antioxidants found in whole grains, fruits, vegetables, tea, and dark chocolate – as part of a well-balanced plant-based diet can help to optimize gut-brain health.

Which plant-based ingredients boost brainpower?

Several studies, reviews, and expert recommendations from the last 12 months indicate that eating balanced, nutritious meals rich in plant-based foods can improve health and lower the risk of certain diseases and cancers. While there is no such thing as a single “superfood,” many of the most nutritious ingredients support overall health, heart health, and brain health.

Blueberries, for example, are thought to have a variety of health-boosting qualities. BBC Good Food reports that blueberries may help manage blood pressure, reduce the risk of heart disease, regulate blood sugar, maintain eye health, support immunity, reduce gastrointestinal symptoms, reduce muscle damage, and promote healthy aging.

A 2023 study found that consuming powdered blueberries led to improved memory, improved attention, and lower overall blood pressure among participants. Meanwhile, a separate study from 2021 suggested that blueberries may offer “neuroprotective” benefits.

Sharma also mentions the potential neuroprotective effects of berries and chocolate. She notes that both berries and dark chocolate “are a good source of molecules that exhibit antioxidant activity.” Studies indicate that consuming dark chocolate promotes “cerebral blood flow and improves cognitive function,” along with optimal oxygen levels.

Studies also indicate that the regular intake of whole grains – such as oatmeal, brown rice, or whole wheat pasta – is associated with “improved metabolic markers linked to cognitive function,” including inflammation, glucose metabolism, blood pressure, and cholesterol.

Leafy greens, nuts, and seeds

Leafy greens are extremely nutrient-dense and should be a key part of any healthy diet. Green vegetables support vision, skin health, and the immune system, and lower disease risk. Consuming a single portion per day may help to slow cognitive decline while aging.

“A deficiency in certain nutrients like folate and beta carotene can lead to neurological decline, so foods rich in these can support cognitive health,” says Sharma. “These include green leafy vegetables, such as kale, spinach, broccoli, and pak choi.”

For omega-3, Sharma recommends chia seeds, hemp seeds, flaxseed, avocado, algal oil, and walnuts. “These fatty acids are also essential in supporting brain structure,” she adds.

Nuts and seeds are rich in essential nutrients like vitamins, minerals, healthy fats, and antioxidants, and are therefore also thought to support brain health. Walnuts, in particular, are linked to improved brain function, and a study published earlier this month found “promising” evidence “for a possible protective effect on memory.”

Chia seeds are particularly rich in omega-3, making them an ideal ingredient for boosting brain health. Meanwhile, sesame seeds are rich in lignans, which may have “neuroprotection, metabolic improvement, anti-tumor, anti-aging, and inflammation-suppressing benefits.”

Read more: The 5 Most Nutritious Seeds To Add To Your Diet

Ingredients to cut down on

According to a summary by Healthline, foods such as sugary drinks, refined carbohydrates (such as instant noodles or french fries), foods high in trans fats, food and drinks that contain aspartame, highly processed foods, alcohol, and foods high in mercury (like fish) are all linked to negative health outcomes related to cognition and brain health.

Plant-based and vegan food is generally less likely to contain mercury – a poisonous heavy metal – which is sometimes found in common “seafood” animals like bluefin tuna. Alcohol, however, is regularly consumed by almost 50 percent of the population and 55 percent of men.

The World Health Organization classifies alcohol as a Group 1 carcinogen, meaning that no level of consumption is safe for human health. A study published in 2018 indicated that the potential negative health outcomes linked to drinking outweighed any positives, and also concluded that there is no safe level of alcohol consumption.

“Diet should be more about balance rather than avoidance,” explained Sharma. “So minimizing intake of items such as alcohol, caffeine, and ultra-processed foods, and following a healthy and balanced diet to obtain the nutrients you need for a happy, healthy body and mind is key.”

11 brain-boosting vegan recipes

Cabbage and walnut lasagna

This cabbage and walnut lasagna from Romy London combines brain-boosting greens and nuts with nutritious lentils, tomato, lemon, and garlic. It takes a little over one hour to prepare and cook and can serve up to six people. Chili flakes and vegan mozzarella make it spicy and cheesy, and it can be topped off with a sprinkling of breadcrumbs for a little crunch.

Find the recipe here.

Walnut mince burrito bowl

Another walnut-based dish, this brain-boosting recipe also comes from Romy London. The walnut “mince” is the star of the show and has a delightfully meaty texture and savory flavor. In addition to omega-3, antioxidants, and vitamin E, it also adds wholesome plant protein.

Find the recipe here.

Mushroom and walnut ragu

This mushroom and walnut ragu is super simple and comes to PBN from Natlicious Food. The sauce combines tomato with miso, soy sauce, and chili, while the mince combines mushrooms with walnuts and veggies for a particularly meaty, full-bodied texture.

Find the recipe here.

Blueberries and cream chia pudding

Making this blueberry and cream chia pudding takes 40 minutes for four servings. It comes from Melissa King’s cookbook, Easy. Whole. Vegan., and combines two key brain-boosting ingredients, blueberries and chia seeds. It also features cashew cream, and cashews are rich in the essential minerals zinc and magnesium.

Find the recipe here.

Vegan energy bars

For this vegan energy bar recipe, the Happy Skin Kitchen combines nuts, seeds, dates, and apples. Dates are rich in antioxidants, which are thought to support brain functionality, while apples contain quercetin and flavanols, which may reduce oxidative stress and protect against age-related memory loss, respectively. The bars are super sweet, simple to make, and easy to store, and this recipe makes six large bars.

Find the recipe here.

Pumpkin seed tofu

This recipe comes from Joe Yonan’s Mastering the Art of Plant-Based Cooking and requires just four ingredients: pumpkin seeds, water, salt, and lemon juice. Pumpkin seeds contain zinc, which is essential for normal brain function, while the vitamin C in lemon juice is thought to improve brain function and provide an overall protective effect.

Find the recipe here.

‘Superfood’ stir-fry

BOSH!’s “superfood” stir-fry combines nutritious vegetables like edamame, broccoli, and kale with chili, garlic, ginger, lemongrass, and soy. Top with peanuts. “Is there anything more satisfying [than] whipping up a speedy stir fry after a long day,” says BOSH! “Easy, speedy, and downright good for you – plant-based cooking has never been more straightforward.”

Find the recipe here.

Zesty chickpea traybake

Romy London also created this zesty chickpea traybake recipe, which incorporates hearty vegetables like sweet potato, swede, and parsnips, alongside broccoli and chickpeas. It comes with an optional slow-roasted tomato and garlic confit to top the meal off.

Find the recipe here.

Lentil and broccoli summer salad

Just one cup of lentils contains around 90 percent of your RDA for folate, which supports mood and mental clarity. In addition to lentils, this summer salad from Natlicious Food also contains a whole head of broccoli. Excluding soaking time for the lentils, the recipe takes just 30 minutes to prepare and serves three.

Find the recipe here.

Vegan Snickers protein balls

Another recipe from Romy London, these vegan Snickers-style protein balls combine dates with hemp seed, linseed, and mixed nuts. They also include dark chocolate, which contains both flavonoids and antioxidants and therefore may improve cognitive function.

Find the recipe here.

Ikarian ‘longevity stew’

This recipe comes from Happy Pear’s Recipes and Learnings from the First 20 Years. The dish itself is inspired by the traditional diets of Ikaria, Greece, whose population is known for their long lifespans, and contains leafy and green vegetables like broccoli and kale. It also includes beans, lentils, and wholewheat pasta, all of which are thought to support brain and heart health.

Find the recipe here. 

Read more: Oven-Baked Butter Chickpeas Is A Protein-Packed Vegan Dinner

This article was written by Liam Pritchett on the PBN Website.

They’re great for sharing at parties, serving as a starter, or enjoying as a quick dinner. You can bake or pan-fry them, depending on your mood. The sticky sauce made from soy sauce, maple syrup, ginger, and sesame seeds adds bold flavor without much effort.

The recipe is fully vegan and easy to follow. You’ll use simple pantry ingredients like flour, plant-based milk, and panko breadcrumbs. Garnish with spring onions and extra sesame seeds, and you’ve got a crowd-pleaser. They’re best served hot, but you can store leftovers in the fridge for a day or two and reheat them later. These wings are a great plant-based comfort food that’s easy and seriously delicious.

Read more: Leek, Cavolo Nero, And Sweet Potato Tart

Sticky cauliflower wings

These vegan sticky cauliflower wings are a great way to utilize lots of cauliflower. The crispy, sticky wings can be eaten alone or with sides.

No ratings yet

Duration50 minutes mins

Cook Time20 minutes mins

Prep Time30 minutes mins

Servings2

Ingredients

• 1 cauliflower
• 90 g plain flour
• 120 ml plant-based milk
• ¼ tsp garlic powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• Panko breadcrumbs to coat
• Spring onions sliced, to garnish

For the sticky sauce

• 4 tbsp dark soy sauce
• 160 ml maple syrup
• 1 tsp cornflour
• 1 tsp sesame seeds plus extra to serve
• Pinch of ground ginger

Instructions

• Preheat the oven to 200°C (180°C fan/350°F/Gas 4).

Prepare the wings

• Separate the leaves from the cauliflower and save to use in another recipe. Separate out the cauliflower florets, breaking them off into “wing”-like shapes.

Mix the batter

• In a large bowl, mix together the flour, milk, garlic powder, salt and black pepper and stir to form a smooth batter.

Coat and bake

• Scatter the panko breadcrumbs into a shallow bowl. Dip the cauliflower pieces into the batter, then toss in the breadcrumbs to coat. Transfer to a baking tray and bake for 20–30 minutes, depending on desired crunchiness.

Prepare the sticky sauce

• Meanwhile, make the sauce. In a saucepan over a low heat, combine the soy sauce, maple syrup, cornflour, sesame seeds and ginger with 120ml (1⁄2 cup) water. Stir and cook for about 10 minutes until thickened.
• Coat the wings When the baked cauliflower wings are ready, pour over the sauce and toss to coat evenly.

Garnish and serve

• Garnish with spring onions and sesame seeds and serve.

Storage

• Best served fresh, but can be stored in the refrigerator for 1–2 days.
• Reheat before serving.

This recipe is reposted with permission from Low Waste Kitchen by Alessandro Vitale (DK) Photographs: Robert Billington 2025.

Read more: Tandoori Tofu Traybake With Cucumber Raita

This article was written by Alessandro Vitale on the PBN Website.

What really makes this dish stand out is the leek and cauliflower topping. The cauliflower gives the topping a creamy, “cheese” texture when blended with vegan butter, oat milk, and vegan cheese. The leeks bring a mild, sweet onion flavor that pairs beautifully with the cauliflower, adding extra flavor and texture.

This cottage pie is ideal for family meals or gatherings, offering a comforting, filling dish that everyone can enjoy. It’s also a great option for meal prepping or when you need a hearty, plant-based dinner to feed a crowd. With its savory filling and creamy topping, this vegan cottage pie makes a great dish for colder weather, serving as both a warming dinner and a healthy comfort food option.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Meat-free cottage pie with leek and cauliflower topping

Try this gluten-free friendly vegan cottage pie with leek and cauliflower topping, it's comforting, cheesy, and full of tasty veggies.

3.90 from 50 votes

Duration55 minutes mins

Cook Time40 minutes mins

Prep Time15 minutes mins

Servings4

Ingredients

• 1 tsp olive oil
• 2 carrots finely diced
• 1 red onion finely diced
• 1 red pepper finely chopped
• 350 g mushrooms finely chopped
• 3 cloves garlic minced
• 2 tbsp tomato purée + 100ml water
• 1 tsp tamari substitute for soy sauce or vegan Worcestershire sauce
• 1 tsp dried sage
• 1 tsp dried thyme

Leek and cauliflower cheese topping:

• 1 small head cauliflower divided into florets
• 1 leek diced
• 2 tbsp vegan butter
• 200 ml oat/ almond milk
• 100 g vegan grated cheese
• 1 heaped tbsp corn flour

Instructions

• Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes.
• Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes.
• In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes.
• Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through.
• Preheat the oven to 180°C, pour the pan full of vegetables to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes.
• Serve with steamed greens and enjoy.

This recipe is republished with permission from British Leeks. You can find the original recipe here.

Read more: 20-Minute Crispy Tofu Stir Fry With Leek And Chili

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

This dish is a great option for a quick weeknight dinner. It’s simple to prepare, with minimal ingredients and a short cooking time. The roasted corn adds a touch of sweetness, while the toasted hazelnuts give the dish a rich flavor and crunch.

A splash of apple cider vinegar brightens up the flavors, making each bite delicious and well-balanced. It’s a great option when you need something comforting yet light. Whether you’re craving a cozy dinner or a healthy meal, this dish hits the spot.

Read more: Italian Veggie Sheet Bake

Silky butter beans with roasted corn and hazelnuts

This bowl of beans uses crunchy hazelnuts and sweet roasted corn. You can serve four with this recipe and it's easy to make.

No ratings yet

Duration45 minutes mins

Cook Time30 minutes mins

Prep Time15 minutes mins

Servings4

Ingredients

• 50 g hazelnuts
• 1 onion finely diced
• 4 garlic cloves smashed
• 2 x 400 g tins butter beans rinsed and drained
• 4 sprigs of thyme
• 1 bay leaf
• 1 vegetable stock cube dissolved in 350 ml boiling water
• 1 corn on the cob
• Splash of apple cider vinegar olive oil for frying
• Roughly chopped flat-leaf parsley leaves to garnish

Instructions

• Spread the hazelnuts out on a baking sheet and toast in the oven for 10–15 minutes until well browned. Remove from the oven and allow to cool.
• Meanwhile, heat a generous amount of olive oil in a frying pan (skillet) over a medium heat. This is also a part of the flavour, so do be generous!
• Add the onion with a good pinch of salt and sweat for 2–3 minutes until fragrant and softened, then add the smashed whole garlic cloves. Fry until fragrant, then add the beans and coat in the oil for a few minutes.
• Next, add the thyme, bay leaf and stock. Bring to the boil, then cover and simmer for 20 minutes until the sauce has thickened.
• Meanwhile, char the corn. If you have a gas hob (stovetop), use tongs to hold the corn over the flame until charred.
• If you don’t have a gas hob, heat a little oil in a frying pan over a medium-high heat and fry until charred. Use a sharp knife to shave the kernels from the cob and set aside.
• Check the beans for seasoning and then add a splash of apple cider vinegar. Using the back of a fork, smush some of the butter beans in the pan to create a lush texture.
• Spoon the beans onto a serving dish, sprinkle the corn over the top and then add the hazelnuts.
• Top with some parsley to finish.

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

Read more: How To Make This 30-Minute Plantain And Brown Lentils Dish

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

The curry itself is creamy, thanks to coconut milk, and full of warming spices like garam masala, turmeric, and smoked paprika. The spices give the dish a rich, savory flavor, while the addition of baby spinach adds a fresh, green element. The lentils provide plant-based protein, making the dish filling and hearty.

This curry is quick to make, taking about 20 minutes to cook, and it’s perfect for serving with brown rice, flatbreads, and a dollop of coconut yogurt. You can also top it with fresh cilantro and roasted peanuts for extra texture and flavor. It’s a well-balanced meal that’s not only delicious but also supports gut health thanks to the miso and coconut yogurt.

Read more: This Creamy, Cheesy Lasagna Verde Is 100% Vegan

Roasted aubergine and broccoli lentil curry

This curry is full of brain-boosting ingredients like spinach and broccoli. These ingredients are full of fiber, as well as vitamins B, C, and K.

No ratings yet

Cook Time20 minutes mins

Prep Time15 minutes mins

Servings4

Ingredients

For the roasted aubergine and broccoli

• 1 tbsp white or brown rice miso paste
• 1 tbsp tamari soy sauce
• 1 tbsp maple syrup
• 1 tbsp olive oil
• ½ tsp chili flakes
• 1 aubergine/eggplant cubed
• 1 head of broccoli cut into florets
• Salt and pepper to taste

For the curry

• 1 tbsp olive oil
• 1 red onion finely chopped
• 4 garlic cloves crushed
• A thumb-size piece of root ginger peeled and grated
• 2 tsp garam masala
• 1 tsp ground turmeric
• ½ tsp hot smoked paprika
• 1x400g can brown or green lentils drained and rinsed (240g drained weight)
• 1x400ml can full-fat coconut milk
• 1x400g can chopped tomatoes
• 2 tbsp tomato purée/paste
• 1 tbsp white or brown rice miso paste
• 60 g baby spinach chopped
• Juice of 1 lime

To serve

• 4 portions brown rice cooked (and drained)
• 4 tbsp thick coconut yogurt
• 4 flatbreads of your choice
• 1 lime cut into wedges
• 2 sprigs of fresh coriander/ cilantro leaves only
• 2 tbsp chopped roasted unsalted peanuts

Instructions

• Preheat the oven to 200°C/400°F/Gas 6 and line a large baking sheet with baking parchment.
• For the roast veg, in a large mixing bowl, whisk together the miso paste, tamari, maple syrup, olive oil and chilli flakes with some salt and pepper. Add in the aubergine and broccoli and toss well.
• Pick out the aubergine pieces, place on the lined baking sheet and bake in the oven for 10 minutes. Remove from the oven, stir, then add the broccoli and bake for another 10 minutes until the aubergine is tender and sticky and the broccoli is starting to char.
• Meanwhile, make the curry. Heat a large non-stick frying pan with the olive oil, and once hot, add the onion, garlic and ginger. Fry off over a high heat for 5 minutes to soften the onion, before adding in the ground spices with some salt and pepper. Fry for 1 minute, until smelling fragrant.
• Now pour in the drained lentils, the coconut milk, chopped tomatoes, tomato purée and miso paste and stir well. Place a lid on the pan and cook over a medium heat for 10 minutes, stirring occasionally.
• Once the sauce has simmered, add the spinach and lime juice and allow the leaves to wilt for 2–3 minutes.
• Once the vegetables are roasted, stir half into the curry.
• To plate up, add the cooked rice to four bowls and top with the curry. Swirl on the coconut yogurt and top with the remaining roasted vegetables. Serve with the flatbreads, lime wedges, coriander leaves and chopped peanuts.
• Enjoy straight away, or allow the curry and vegetables to cool, then refrigerate in a sealed container all together for 2–3 days, or freeze for 1 month. Defrost (if frozen) and warm back up in a saucepan to eat.

Recipes republished with permission from Feel Good Kitchen, by Amy Lanza (Nourish Books). Publication date: March 2025. £22.00 Hardback. Photography and text copyright © Amy Lanza 2025. Available to order now.  

Read more: Vegan Cacio e Pepe-Style Butter Beans

This article was written by Amy Lanza on the PBN Website.