Celebrating the Best in Home Cooked Vegan Food
We love vegan food here at Watson and Wolfe and you guys are constantly inspiring us to make great food at home. So we’ve decided to create this brand new feature, and include our top 10 vegan recipes found throughout the month on Instagram.
If you like the look of anything you see, please click on the photo and head to the source for the full recipe. And while you are there, why not give them a follow to show your support for all things food!
Ensure you are also following us for regular updates @watsonandwolfe.
This vegan tuna stuffed avocado recipe using chickpeas is quick, easy and delicious!
- 1 15 Ounce can chickpeas (rinsed and drained)
- 1/4 Cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
- 3 Tbsp vegan mayo (sub tahini for a more earthy, nutty flavour)
- 1/2 Tsp Dijon or spicy mustard (if using tahini instead of mayo, use half as much mustard)
- 1 Tbsp maple syrup (or sub agave)
- ¼ Cup chopped red onion
- 2 Tbsp fresh dill (finely chopped) (optional but recommended)
- 1 Healthy pinch each salt and pepper (to taste)
- 1 Ripe avocado
Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
Scoop a healthy amount of filling onto an avocado cut in half. *Sunflower-chickpea mixture will keep covered in the fridge for up to a few days.
Recipe from @minimalistbaker
This looks mouth wateringly tasty.
- 2 tbsp olive oil
- 3 garlic cloves crushed
- 1 small red onion diced
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1 red chilli deseeded and diced
- 2 large carrots grated
- 680 g passata good quality
- 2 tbsp tomato puree
- 2 (400g) cans black beans drained and rinsed
- 1 (400g) can kidney beans drained and rinsed
- 1 tbsp cacao powder (optional)
- 200 ml veg stock good quality
Start by grating the carrot, dicing the red onion and fresh chilli. Heat a large pan on a medium heat adding the olive oil and garlic until sizzling. Add the onion and all the spices along with a pinch of salt and pepper and stir. Now add the carrots and chopped chilli and cook down for 2-3 minutes until soft. Add the passata, tomato puree, beans, cacao powder and stock and stir.
Bring to a boil and then reduce to a low/medium heat to cook for 15 minutes. (making sure to stir every 5 minutes). Serving suggestion: with baked sweet potatoes, vegan sour cream or yogurt & fresh herbs.
Recipe from @vegandemocracy
This pasta is perfect for this time of year and would be great for a picnic!
- Oz chickpea pasta (500 g)
- Pinch sea salt
- 2 tbsp olive oil
- 1 cup green beans chopped
- 1 cup fresh green peas, or frozen (steamed)
- 1/3 cup parsley, chopped
- 1/3 cup dill, chopped
- 4 green onion, sliced
- 1/4 tsp sea salt
- 1/8 tsp pepper
- 1/3 cup lemon juice
- 1/3 cup + 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp agave
- 1 clove garlic, finely chopped
- Pinch sea salt
In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes for chickpea pasta). Pasta will continue to cook as it cools. Strain pasta and rinse with warm water. Place back in pot, drizzle with olive oil and a pinch more sea salt, stir gently. Cover with a tea towel and let cool.
In a large mixing bowl add chopped green beans, peas, parsley, dill, and green onion. Add cooked pasta.
Prepare vinaigrette in a small bowl by whisking together lemon juice, olive oil, Dijon mustard, agave, and chopped garlic. Pour vinaigrette over pasta salad and mix gently to combine. Add sea salt and pepper to taste.
Recipe from @twospoons.ca
This dish looks ready to dive in right away.
Chop up cauliflower into small to medium sized pieces (bite size but not too tiny either). wash and pat dry and set aside.
In a bowl put together dry spices:
- 1 tsp of cumin
- 1 tsp of onion powder
- 1/2 tsp of salt
- 1 tsp of garlic powder
- Toss florets inside and toss within the bowl to coat
- Add 1 cup of coconut milk and set aside to set for 10 – 15 minutes
- Afterwards, turn your oven to bake and bake on 375 for 10 minutes and then broil for 2 minutes on low
Meanwhile. Dice up 1 onion and throw into a deep pan coated with olive oil or avocado oil. Cook on medium – low.
Let it caramelize (until the onions are a soft brown) and throw in: 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 tsp of coriander paste, 1 tsp of ginger and garlic paste, juice of half a lemon, 1/2 tsp of salt. Keep cooking until fragrant.
Add 1.5 cans of coconut milk (full fat) and bring pan to a boil. add 1 can of tomato paste. Keep stirring and reduce heat to medium. Keep stirring until thickened. Add more salt, pepper or lemon juice if needed. Stir in your cooked cauliflower and gently coat them with the sauce, turning your spoon in the batter to allow the florets to absorb and coated.
Add some coriander leaves and chilies and naan and you’ve got an amazing meal!
Recipe from @sculptedkitchen
It’s definitely starting to feel like summer with this dish!
1c almond flour
1/4c coconut flour
2tbsp melted vegan butter.
Mix everything together and press into a baking dish.
1/2c mixed berries
2tbsp coconut sugar
1.5tbsp arrowroot starch
Mix everything and add on top of your crust.
1/2c rolled oats
1/2c almond flour
2tbsp coconut sugar
1tbsp almond butter
Sprinkle on top of the berries and crust and bake at 350 degrees for 30-35 mins.
Recipe by @cookingbykylie
If you enjoyed reading this blog, signup to our newsletter to be notified on all our new blog articles and keep up to date with our news and products. Plus, we will send you a discount voucher for 10% off your first order.