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!
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This would be great for breakfast OR lunch!
This vegan tuna stuffed avocado recipe using chickpeas is quick, easy and delicious!
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.
This looks mouth wateringly tasty.
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.
This pasta is perfect for this time of year and would be great for a picnic!
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.
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:
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!
It’s definitely starting to feel like summer with this dish!
Mix everything together and press into a baking dish.
Sprinkle on top of the berries and crust and bake at 350 degrees for 30-35 mins.
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