Multi-Choice Vegan Delights
Ingredients
Blend
- 50g cashews (soaked)
- 250g potatoes (cooked)
- 1 carrot (cooked)
- 1 clove garlic
- 4 tbsp nutritional yeast
- 1/2 tsp onion powder
- 1 tbsp tahini
- Juice of 1/2 lemon
- 200 ml cashew milk
- 1/2 tsp turmeric
- 1 tbsp mustard
- Salt/pepper to taste
Cooked Lentil Bars
- 150g dry red lentils
- 3 cups water
- 30g agave syrup
- 1/2 tbsp cinnamon
- 30g almond butter
- 1 tsp vanilla
- Pinch of salt
- 50g oats
- 20g pumpkin seeds
- 20g walnuts
Chocolate Tofu Mousse
- 400g silken tofu
- 4 medjool dates (softened)
- 2-3 tbsp cocoa powder
Spinach & Artichoke Bake
- 400g silken tofu
- 3 tbsp nutritional yeast
- 2 tbsp tahini
- 2 cloves garlic
- 1 tbsp mustard
- Juice of 1 lemon
- 1 tsp salt
- 1 tsp pepper
- 100g thawed spinach
- 1 can artichokes
Hearty Pasta Salad
- 150g whole wheat pasta
- 1 red bell pepper
- 2 tomatoes
- 1 red onion
- 1 can black beans
- 100g sweet corn
- Parsley
- Salt/pepper to taste
- Dressing: 20g tahini, 1/4 tsp cumin, juice of 1 lemon, sriracha
Banana Almond Muffins
- 2 ripe bananas
- 30g almond butter
- 100 ml soy milk
- 90g whole wheat flour
- 10g baking powder
- 1 tsp cinnamon
Preparation
Blend all ingredients for each respective dish until smooth.
Follow the specified cooking or baking instructions for each dish.
For the lentil bars, cook lentils, mix with other ingredients, bake, add almond butter and nuts, and bake again.
Chill the chocolate tofu mousse in the fridge for a few hours before serving.
For the spinach and artichoke bake, blend tofu and other ingredients, bake at 200C for 30 min.
Mix ingredients for the hearty pasta salad, prepare dressing, and combine.
Mash bananas, mix with other muffin ingredients, and bake at 160C for 20 min.