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Roast Rainbow Vegetable Salad

Sides

Roast Rainbow Vegetable Salad

Serves 2 Ingredients 200g Pumpkin or Butternut Squash,chopped into bite size pieces 1 Beetroot, chopped into bite size pieces ¼ Cauliflower, cut into florets 1 tbsp Oil ½ tsp fennel seeds ½ tsp cumin seeds 1 large handful chopped kale 1tbsp Meridian Crunchy Hazelnut butter 1 tsp Meridian Tahini 400g tin of Cannellini beans,drained Wedge…

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Sweet and Sour Cabbage with Brown Lentils

Serves 4 Ingredients 1 tbsp olive oil 1 shallot, finely chopped 1 head of red cabbage, core removed, shredded 1 small Granny Smith apple, peeled and thinly sliced ¼ tsp fennel seeds 3 tbsp light brown sugar 120ml (½ cup) apple cider vinegar 125g (1½ cups) cooked brown lentils Method In a flameproof casserole or…

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Courgette & Butter Bean Fritters

Makes 12 Ingredients 4 medium courgettes (zucchini) 1 tbsp salt 225g (3 cups) cooked butter beans ¼ tsp ground cayenne pepper 2 tsp chopped basil leaves Zest of 1 large lemon 6 tbsp water + 2 tbsp ground flaxseeds 60g (2∕3 cup) panko breadcrumbs Salt and freshly ground black pepper 1 tbsp olive oil Method…

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Roasted Veggies with Lemon Tarragon Trickle

Ingredients Dressing 1 head of garlic 120ml (½ cup) plus 1 tsp extra virgin olive oil Salt • 1∕4 tsp finely grated lemon zest 4 tbsp fresh lemon juice 1 tbsp Dijon mustard, plus extra to taste 2 tsp finely chopped shallot 2 tsp coconut nectar or pure maple syrup 1∕8 tsp freshly ground black…

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Batter-Fried Tofu Cubes with Pineapple Pepper Chutney

This delicious dish of Batter-Fried Tofu Cubes with Pineapple Pepper Chutney would make a great starter or snack. You could also serve it with rice, a high-protein main meal. Serves 2-4 Ingredients Tofu Ingredients 400g firm tofu 3 tbsp rice flour 3 tbsp corn starch 2 tbsp lemon juice 1 tbsp soy sauce 1 tbsp…

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Wild Rice Salad with Peas, Pea Shoots & Green Harissa

A fresh, healthy and green salad full of nutritious ingredients Serves 6-8 as a starter Ingredients 300g (1¹∕³ cup) wild rice 6 spring onions, trimmed 1 cucumber 1 bunch of flat leaf parsley leaves 1 bunch of coriander leaves 1 bunch of mint leaves 2 green chillies, trimmed 150g (1 cup) frozen baby garden peas,…

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Chargrilled Leek, Courgette and Herb Salad

Chargrilled Leek, Courgette and Herb Salad

 Try out this zingy salad made with leeks, courgette and fresh herbs. Serves 4 Ingredients 400g (3 cups) baby leeks 400g (2¼ cups) courgettes Zest of ½ a lemon 12 basil leaves, shredded Small handful parsley, chopped 20g (¼ cup) pine nuts, toasted ½ tsp maple syrup ½ tsp English mustard 1 tbsp white wine…

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Batata Vada

This iconic dish from the streets of Mumbai is delicious served on its own as a snack or light lunch. Serve with mango chutney and fried green chilli to really help bring out the flavour.  Makes 10-12 For the batter: 100g (1 cup) gram flour ½ tsp chilli powder ½ tsp turmeric Pinch salt 60ml…

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Potato Bhajia with Cucumber and Tomato Relish

Potato Bhajia with Cucumber and Tomato Relish

These delicious Potato Bhajia with Cucumber and Tomato Relish make a delicious snack or a great accompaniment to a main meal. Serves 4-6 as a snack For the bhajia: 400g unpeeled potatoes, thinly sliced 150g gram flour 60g rice flour 1/2 tsp corn flour 3 tbsp lemon juice 1 tsp salt 2 tsp mild curry powder…

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Gluten-Free Garlic Naan Bread

Try making these naan breads to serve with our recipe for Tandoori Tofu with Coriander and Mint Raita Makes 4 large or 6 small Naan Breads Ingredients 180ml (3/4 cup ) warm water 1 tsp active yeast 1 tsp caster sugar 250g (2 cups) plain gluten-free flour 1 tsp xanthan gum 1 tsp baking powder ½…

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Chickpea Crackers with a Pea Houmous Dip

Makes 24 crackers (approx) Ingredients For the crackers 180g (2 cups) chickpea/gram flour 2 tbsp extra virgin olive oil, plus more for brushing 1 tsp baking powder 1 tsp sea salt 80ml (1/3 cup) + 1-2 tbsp warm water, plus more if needed Za’atar spice (see recipe below) Sea salt and pepper for garnishing For…

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Spiced Parsnip Parathas

These parathas go really well with this Keralan Squash and Cauliflower Curry. Makes 6 Ingredients For the filling: 1 large parsnip, peeled and cubed 1 tsp sea salt 2 tsp coconut oil 2 cloves garlic, peeled and crushed ½ onion, peeled and finely chopped ½ tsp turmeric 1 tsp fennel seeds 1 tsp nigella seeds 1…

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