Get ready to dribble! It’s never been easier to veganise your favourite take-away. Create your favourite döner kebab with
Oumph!’s award-winning new plant-based Oumph! Kebab Döner Style. It’s easy and quick to cook — an awesome meal any
time of day or night. Oumph! Kebab Döner Style is made from peas. It’s 100 per cent plant-based and free from gluten. Find it in the freezer section in Tesco, Sainsbury’s Iceland and in Asda from January.
This recipe is from our podcast on the Vegans living life on the veg episode, our guest Andrew Dargue from Vanilla Black gave us his roasted cabbage recipe and this simple process and will completely transform a cabbage from a side dish to front and centre. For other cabbage recipes click here.
This warm fig and hazelnut salad is rich with flavour and texture, from the sweet and tangy chutney dressing to the salty crunch of toasted hazelnuts. The grilled figs and the lightly toasted nuts bring a warmth to this light lunch. Figs are a great source of fibre which is essential for good gut health. Rocket is a bitter leaf known to stimulate stomach acid and pancreatic enzymes, both of which are essential for proper absorption of vitamins and minerals. The roasted hazelnut topping offers a great source of manganese which is essential for good brain health.
Who doesn’t love a burrito? Wrap it up and take it with you for a picnic or an on-the-go lunch. Legumes are a super source of iron, here, we have used lupin bean tempeh to show you can still get a good source if you’re dodging soya. Peppers, peas and parsley are high in vitamin C with two tablespoons of parsley offering a whopping 10mg!
There’s no better way, in our mind, to get all the nutrients you need than from a big bowl of goodness. Just pile up all your favourite iron-rich foods and dive in! Beans, broccoli and seeds are the source here, but keeping it balanced with healthy fats, carbohydrates, and protein.