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Plant-based doesn’t have to mean complicated (Picture: Reema Patel)
For us omnivores, the idea of going fully vegan isn’t only daunting because we’re worried we’ll miss things like meat and dairy, it’s because we’ll be thrown completely out of our comfort zone when it comes to cooking.
What do you make when you’re short on time and can’t just crack open a tin of tuna, mix it with rice and call it a day?
Or what about when you have to cater for a few people and don’t want to buy in fancy ingredients?
And what about for people who hate cooking? It can’t be another night of demolishing a box of Linda McCartney sausage rolls, surely…
Thankfully, dietician and nutritionist for Dietician Fit & Co, Reema Patel, has shared three extremely easy plant-based meals for people who don’t necessarily like to spend hours in the kitchen.
Three easy and simple plant-based recipes
Waffles with blueberries and peanut butter
Sweet breakfast, anyone? (Picture: Reema Patel)
- 2 vegan waffles, toasted (you can get these from Ocado)
- 15g all Natural Peanut Butter
- 40g blueberries
- 3g hemp Seeds
- 20ml maple Syrup
- Onto each waffle, evenly spread on the peanut butter
- Top with blueberries, hemp seeds, and maple syrup and serve
Warm lentil and sweet potato salad
As hearty as it gets (Picture: Reema Patel)
- 1 medium sweet potato, peeled and cut into small cubes
- 150ml vegetable broth
- 80g red onion, chopped
- 3 garlic cloves, minced
- 2g sea Salt
- 60g baby Spinach
- 400g lentils, cooked and rinsed
- 30ml balsamic Vinegar
- 15g parsley, chopped (optional)
- Place sweet potato in a steamer over boiling water, cover, and cook for 8 to 10 minutes or until tender
- Meanwhile, add half of the broth to a large pan with the onions and garlic
- Cook over medium heat until the onions have softened, about 3 to 5 minutes
- Add the salt and stir to combine
- Wilt in the spinach and add the pre-cooked lentils, balsamic vinegar, and the remaining broth
- Continue to cook over medium heat for about five minutes more until most of the liquid has been absorbed
- Remove the pan from the heat and stir in the steamed sweet potato and parsley
- Divide into bowls and enjoy
Portobello and red pepper naan pizza
Ideal for sharing (Picture: Reema Patel)
- 1 piece vegan naan (you can get this from Sainsbury’s)
- 5ml extra virgin olive oil
- 85g portobello mushroom caps, chopped
- ¼ medium red bell pepper, diced
- 15g tomato Sauce
- 60g vegan cheese, shredded (optional)
- Preheat the oven to 220ºC and line a baking sheet with parchment paper
- Once preheated, put the naan on the baking sheet and bake for five minutes
- Meanwhile, heat the oil in a pan over medium-high heat
- Cook the mushrooms and bell peppers until soft, about five minutes
- Spread the tomato sauce evenly over the naan
- Top with half the cheese shreds, the cooked mushrooms and bell peppers, and then the remaining cheese shreds.
- Return to the oven and bake for six to eight more minutes, or until the cheese is melted and the crust is crispy
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