100 delicious plant-based recipe ideas
January 2021
A great many of us are choosing to enjoy more plant-based meals, for taste, health, environmental and/or ethical reasons.
With over a million people now signed up to Veganuary (where you commit to eating an entirely plant-based diet for the month of January), and some deciding to stay plant-based for the longer term, it’s a way of eating that is going to be increasingly common, and important, as we move into the future.
From a nutritional perspective, it is important to learn about some key nutrients that we need to be conscious of in a plant-based diet, to avoid inadvertently developing nutrient deficiencies. I have written about this comprehensively in this article, and also discussed some of the wider pros and cons in this article; Thinking about: Eating a plant-based diet. I’d also highly recommend taking a look at this article from the NHS on creating a healthy vegan diet. Finally, if you’re interested in developing your nutrition and practical cooking knowledge more generally, take a look at my online course, The Joy of Healthy Eating. I dedicate a whole lesson in this to finding plant-based balance.
As always, alongside the nutrition, I am also greatly interested in taste, joy and flavour in food. So I have put together this list of dozens of plant-based meal and recipe ideas. Some may need little adaptations (such as switching honey for maple syrup, natural yoghurt for coconut or soy yoghurt, dairy milk for your choice of plant m*lk alternatives, chicken stock for vegetable stock, using a chia / flax egg rather than a hen’s egg or omitting a garnishing ingredient – such as feta or parmesan), but with a little common sense I think most of them are easily tweaked. There is lots of advice on The Vegan Society website to help with this.
Plant-Based Breakfast Ideas
Beetroot, rosemary and walnut soda bread
Carrot & Caraway gluten free bread
Porridge 5 ways (use a plant-based m*lk)
in my books
Turmeric and mango spiced chia pot (Page 148, Nourish & Glow: The 10-day Plan)
Banana, mint and lime smoothie (Page 182, Nourish & Glow: The 10-day Plan)
Green smoothie (Page 210, Cook. Nourish. Glow)
Avocado papaya salsa (Page 68, Cook. Nourish. Glow)
Grab-and-go chia pots (Page 159, Cook. Nourish. Glow)
Beauty bars (Page 42, Simply Good For You)
Coconut muesli (Page 39, Simply Good For You)
Berry smoothie (Page 35, Simply Good For You)
Chocolate smoothie (Page 35, Simply Good For You)
Fruity breakfast crumble bars (Page 45, Simply Good For You)
Plant-Based Lunch Ideas
Turmeric socca with cucumber, pepper & tahini salad
Autumn salad (omit the feta)
Kale & bean soup with pistachio & lemon pistou (use vegetable stock)
Carrot & turmeric soup (use vegetable stock)
Lentil, beetroot & hazelnut salad with ginger dressing
Warm Jerusalem artichoke salad
Green ‘wake me up’ broth (use vegetable stock)
Crisp apple & fennel winter salad with turmeric dressing (replace honey with maple syrup)
Spiced chickpea, kale & squash or pumpkin salad (replace honey with maple syrup)
Butternut ‘squashetti’ with sage & pine nuts
Mushroom, thyme & walnut soup (use vegetable stock)
Green soup with cashew cream (use vegetable stock)
in my books
Walnut lentil pate (Page 174, Nourish & Glow: The 10-day Plan)
Kale Waldorf salad (Page 228, Nourish & Glow: The 10-day Plan)
Chopped black bean salad (Page 247, Nourish & Glow: The 10-day Plan)
Green bean, pea and pistachio salad (Page 282, Nourish & Glow: The 10-day Plan)
Beetroot houmous (Page 136, Nourish & Glow: The 10-day Plan)
Green houmous (Page 73, Cook. Nourish. Glow)
Guacamole (Page 70, Cook. Nourish. Glow)
Steamed asparagus with pumpkin-seed salsa verde (Page 41, Cook. Nourish. Glow)
Purple sprouting broccoli with peanut sauce (Page 146, Cook. Nourish. Glow)
There are masses of hero toppings for toast, pitta or jacket potatoes, many of which are plant-based, in Simply Good For You.
Soup for the soul (Page 86, Simply Good For You) – use vegetable stock.
Instant watercress & avocado soup (Page 85, Simply Good For You)
Instant tomato & cannellini soup (Page 82, Simply Good For You)
Mediterranean quinoa salad (Page 99, Simply Good For You)
Plant-Based Dinner Ideas
Veggie balls with courgetti & tomato & basil sauce
Gluten free pizza topped with veg (with vegan toppings)
Warming chickpea & pumpkin curry
Puy lentil stew (made with veg stock)
Squash, mushroom & Swiss chard lasagne
Nut roast served with a rich tomato sauce (made with chia ‘egg’)
Brussels sprouts cashew cheese
Butternut ‘squashetti’ with sage & pine nuts
Festive quinoa nut roast with cranberries
Crunchy vegetable tabbouleh with coconut cream & herb dressing
in my books
Aubergine & chickpea curry (Page 186, Nourish & Glow: The 10-day Plan)
Falafel burgers (Page 248, Nourish & Glow: The 10-day Plan)
Lentil cottage pie (Page 283, Nourish & Glow: The 10-day Plan)
Stuffed peppers with chilli (Page 262, Nourish & Glow: The 10-day Plan)
Broccoli and cashew stir-fry (Page 24, Cook. Nourish. Glow)
Nori wraps (Page 159, Simply Good For You)
Lazy dahl (Page 223, Simply Good For You)
Stir-fried veggies and tofu (Page 224, Simply Good For You)
One-Tray roasted salads (Pages 228 – 235, Simply Good For You)
Cauliflower & chickpea tray bake with rocket and pickled red onion (Page 236, Simply Good For You)
Butternut, cashew & sage pasta (Page 243, Simply Good For You)
Pad Thai with turmeric tofu (Page 244, Simply Good For You)
Plant-Based Sweet Ideas
Blackberry & lemon chia pudding
Baked apples with almond cream
in my books
Nutty banana nice cream (Page 227, Nourish & Glow: The 10-day Plan)
Baked orange & almond pear (Page 266, Nourish & Glow: The 10-day Plan)
Passion fruit ‘crumble’ (Page 284, Cook. Nourish. Glow)
Peanut butter & Jam Smoothie (Page 178, Cook. Nourish. Glow)
Set strawberries with coconut cream (Page 246, Cook. Nourish. Glow)
Mango jelly (Page 263, Simply Good For You) – Use vegan setting agent alternative
Roasted fruit salad (Page 268, Simply Good For You)
Rhubarb and star anise crumble pot (Page 271, Simply Good For You)
SHOP THE EDIT
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