savoury vegan

Roasted cannellini beans are a crispy, fiber-rich snack made in just around half an hour.

Roasted Cannellini Beans - Crispy Oven-Baked White Beans

cannellini beans

olive oil

paprika powder

garlic powder

onion powder

cornstarch (cornflour in the UK)

salt & pepper

Prepare the beans. Drain and rinse 2 cans of cannellini beans thoroughly. Spread them on a large baking sheet lined with paper towels and gently pat dry. Let them sit for about 10 minutes to ensure they are completely dry.

Season the Beans. In a large bowl, carefully toss the beans with olive oil, cornstarch and all the seasoning until evenly coated.

Spread the Beans. Spread the beans in an even layer on a lined baking sheet.

Roast &amp; Stir. Roast in the preheated oven (180°C / 356°F) for 25 to 35 minutes until crispy. Stir halfway through to ensure even baking.

Serve &amp; enjoy! Take care when removing them from the oven as they&#39;ll be scorching hot.

Packed with fresh veggies, this soup is an easy way to lock in more nutrients while enjoying a comforting meal. 

Creamy Broccoli Zucchini Soup - Quick One-Pot

onion

garlic (chopped)

celery (chopped)

zucchini (chopped)

broccoli (chopped)

vegetable broth

Italian seasoning

lemon juice (fresh)

salt and pepper (to taste)

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and celery. Sauté until onions are fragrant &amp; translucent, about 5 minutes.

Add Vegetables: Stir in zucchini, broccoli and vegetable broth. Bring to a boil.

Simmer: Reduce the heat and let simmer for 10-15 minutes until the vegetables are tender. Add more water/broth if needed.

Season &amp; Blend: Add seasoning &amp; lemon juice and stir. Then transfer to a food processor or blender (or use an immersion blender). Reserve some broccoli for serving (optional), then blend until smooth.

Check: Test to check if you are happy with the consistency. Add more broth to thin it out or transfer it back to the pan and let simmer for longer for a thicker soup.

Serve: Serve warm with toppings of your choice such as bread croutons, toasted pumpkin seeds, zucchini noodles, fresh herbs, or swirls of cream.

A powerhouse of essential vitamins and that irresistible umami flavor, this creamy nutritional yeast dressing is made in minutes and tastes SO GOOD.

The BEST Creamy Nutritional Yeast Salad Dressing

yeast flakes

garlic (minced)

extra virgin olive oil

tbsp apple cider vinegar

soy sauce

brown sugar

salt and pepper

water

Add all the ingredients to a blender or food processor.

Blend on a low setting until smooth and creamy.

Option 1 - Blender

Add all the ingredients to a medium bowl or a large jar.

Whisk vigorously until all the ingredients are combined and the dressing has a smooth consistency.

Option 2 - Whisk

If it&#39;s your first time making mochi, don&#39;t panic. It looks a little complicated at first, but it&#39;s actually a really simple recipe!

Easy Potato Mochi - Tasty Sweet or Savory Snack

potatoes (about 2 large potatoes)

2.5 tbsp potato starch

butter

salt

tbsp oil (for frying)

nori sheet (for wrapping)

mirin

Prepare the Potatoes. First, peel and dice the potatoes into 1-inch cubes (approximately).

Boil the Potatoes. Place potatoes in a large pan with water. Boil until soft, about 15 minutes.

Drain. Drain the potatoes well, removing any leftover water. 

Mash. Use a fork or a potato masher to mash the potatoes until completely soft and no lumps remain.

Add &amp; Measure. Add potato starch, vegan butter &amp; salt to the mashed potatoes. Mix well with a fork until combined. Then scoop out ¼ cup.

Shape It. Use your hands to shape ¼ cup of the mixture into a smooth disc. If the mixture can&#39;t be formed into a disc, add more potato starch &amp; mix well. Repeat until you&#39;ve used up all the dough.

Heat Oil. Heat oil in a frying pan. Add mochi, spacing them out equally. Depending on your pan size, you might need to fry them in several batches.

Fry the mochi. Fry mochi on each side until golden brown and crispy.

Mochi

Mix. Add soy sauce, sugar, and mirin to a small pan.

Dissolve. Heat until the sugar is dissolved. Then dip each mochi into the sauce on both sides.

Wrap. To finish it off, wrap a small strip of nori around the bottom of each mochi.

Serve &amp; Enjoy. I like serving it with miso-glazed tofu for extra protein or some pan-fried broccoli.

Sauce

This 30-minute delicious vegan butter bean curry is the perfect feel-food treat on a busy weeknight.

Easy Butter Bean (Lima Beans) Curry with Spinach

thumb ginger (minced)

tomatoes

butter beans

lime (juice only)

salt & pepper (to taste)

water or vegetable stock

spinach (tightly packed & chopped)

cilantro (coriander) (tightly packed & chopped)

soy cream (or coconut milk)

curry powder

turmeric

tsp cumin

cardamom pods

Heat oil in a large pan on medium-high heat. Add red onion and gently sautee for 3 minutes until translucent. Add fresh ginger and garlic. Gently saute until fragrant (a couple of minutes).

Add all your spices and toast for 1-2 minutes while stirring consistently. Remove cardamom pods.

Add tomatoes, beans, lime juice, salt, pepper, and water (or stock). 

Stir, bring to a gentle simmer, and let simmer gently on low heat for 10 minutes. Stir regularly to avoid any veggies sticking to the bottom of the pan. 

Add spinach and stir in the cream. Let simmer gently for 1-2 minutes until spinach is wilted.

To serve, sprinkle with freshly chopped cilantro/coriander leaves.

My savoury polenta muffins are super easy and packed with flavour for a perfect breakfast, snack, or appetizer. 

The BEST Polenta Breakfast Muffins

polenta / cornmeal

flour

tsp baking powder

chives

dry oregano

olive oil (or other vegetable oil)

tbsp seeds

Add all your dry ingredients to a bowl. Mix well.

In a large cup/mug, mix together your wet ingredients.

Pour

Pour the wet ingredients over your dry ingredients and stir until combined. Do not overmix.

Slowly pour the muffin mixture into a lined muffin tin.

Top off

Bake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1678487337/a3cas9njvqywp775q1td.mp4

My savoury polenta breakfast muffins are super easy and packed with flavour for a perfect breakfast, snack, or appetizer. This tender, healthy, vegan recipe can also be made gluten-free. Studded with all these crowd-pleasing Italian flavours: garlic, oregano, chives.

This silky-smooth leek soup without potatoes is made in under 30 minutes using just 6 simple ingredients (plus seasoning)

Creamy Leek Soup Without Potatoes - 30 Minutes

garlic (sliced)

cauliflower

leeks (weighing about 11 oz

vegetable stock (hot)

white rice

black pepper

dry thyme

roasted seeds (sunflower, hemp, pumpkin)

soy cream

Prepare your veggies - slice the garlic, cut the cauliflower into florets, and slice &amp; wash the leeks. Make sure to remove any dirt left between the leek layers.

Heat up oil in a large pot on medium heat. Add leeks and garlic and saute until soft, about 10 mins.

Add cauliflower, vegetable stock, rice &amp; seasoning and turn up the heat. Bring to a boil &amp; then let simmer until cauliflower is tender &amp; the rice is cooked - approx. 10 to 15 minutes.

Blend the soup either in a benchtop blender or using an immersion blender. The longer you blend, the creamier &amp; silkier the soup will be.

Serve immediately with a swirl of soy cream &amp; crunchy roasted seeds.

Completely homemade pad pak thai made in less than 15 minutes. An easy way to use up leftover veggies!

Pad Pak Thai (Stir-Fried Veggies)

soy sauce (or coconut aminos)

tbsp sesame oil

rice vinegar

lemon juice

maple syrup

ginger powder

red chili flakes (to taste)

carrot (thinly sliced)

red bell pepper (chopped)

mangetout

In a small bowl, mix all your sauce ingredients using a whisk or a fork. Set aside for later.

Heat oil in a large frying pan on high heat. Once hot, add the veggies and turn down to medium heat.

Gently fry for approx. 10 minutes until tender but not soft. Cooking times vary depending on which veggies you’re using and how thinly you cut them.

Add the sauce, stir well to heat it through &amp; turn off the heat.

Sprinkle with optional toppings (sesame seeds, chili flakes). Serve it with a side of rice (or noodles) &amp; enjoy!

Easy vegan full English breakfast with tomatoes, tofu, sausages, chickpea &amp; veggies.

The BEST Full English Vegan Breakfast (Healthy Vegetarian Fry Up)

chickpeas

veggie sausages

cherry tomatoes (or 3 large tomatoes)

kale

beans

Chickpeas seasoning: salt, black pepper, paprika, garlic powder (1/2 tsp each)

block tofu (I used firm silken tofu)

turmeric powder

½ tsp black pepper

yeast (optional)

½ tsp sea salt (or

Preheat oven to 180°C / 356°F (fan oven).

In the meantime, drain the chickpeas and place them in a large bowl. Drizzle chickpeas with oil &amp; seasoning (salt, pepper, paprika, garlic).

Place sausages, chickpeas and cherry tomatoes on a baking tray. Season tomatoes with salt, black pepper and a tiny drizzle of olive oil (optional). Place in the oven for 15 minutes*.

In the meantime, place kale in a small pan with slightly salted boiling water. Boil for 2 to 3 minutes. Drain the water and cover kale with a lid to keep warm.

In a separate pan warm up your baked beans in tomato sauce. You could also warm them up in the microwave (see instructions on your beans tin).

ENGLISH VEGAN BREAKFAST

Cut tofu into cubes or crumble it up in your hands. 

Add tofu to a hot (preferably non-stick) pan. You can use 1 tsp of oil, but it&#39;s not necessary.

Stir the tofu and add all the seasoning (garlic powder, black pepper, turmeric, paprika, sea salt, nutritional yeast).

Keep frying gently until all the small pools of liquid are gone. There should be no visible liquid in the end.

Once the tofu is slightly crispy on the outside, remove from heat.

TOFU SCRAMBLE

Whether you&#039;re prepping for a big gathering, making a meal for your family, or simply enjoying a solo dinner, these crispy tater tots tick all the boxes.

Crispy Smashed Tater Tots - Potato Appetizer

oz tater tots (frozen)

tsp black pepper

coriander

salt flakes (for garnish)

Preheat the Oven. Set your oven to 425°F (220°C).

Prepare the Tater Tots. Spread the frozen tater tots on a lined baking sheet. Bake for 10 minutes and move to step 3 in the meantime.

Mix the Seasoning. In a small bowl, add all your seasoning &amp; mix well. Add olive oil if desired.

Smash &amp; Season. After baking them for 10 minutes, remove the tots from the oven. Use a potato smasher or small glass/mug to gently press each tot until slightly flattened. Add seasoning mix and toss until combined.

Bake Again. Place them back in the oven and bake for an additional 10-15 minutes, until golden brown and extra crispy.

Garnish and Serve. Once done, remove from the oven and sprinkle with salt flakes and fresh coriander or parsley. Serve immediately.

what kind of dipping sauce could be served with these?

Top 10 savoury vegan recipes from across the web

The most viewed savoury vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 10 savoury vegan recipes from across the web

The most viewed savoury vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Cannellini Beans - Crispy O...

Creamy Broccoli Zucchini Soup - Qui...

The BEST Creamy Nutritional Yeast S...

Easy Potato Mochi - Tasty Sweet or ...

Easy Butter Bean (Lima Beans) Curry...

The BEST Polenta Breakfast Muffins

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Pad Pak Thai (Stir-Fried Veggies)

The BEST Full English Vegan Breakfa...

Crispy Smashed Tater Tots - Potato ...

The most viewed savoury vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine