Vegan recipe collection Archives

Home
Recipes
Vegan recipe collection

Italian recipes

Fresh tomato gnudi

10 minutes

Air-fryer recipes

Air-fryer falafel

13 minutes

Toast recipes

Tomatoes on toast with lentils

Burger recipes

Marinated mushroom burger

25 minutes

Mediterranean

Rooz il faifal (rice with vermicelli noodles)

30 minutes

Aliums

Kale and leek bake

20 minutes

Cheese recipes

Chipotle cashew cheese

5 minutes

Doughnut recipes

Warm Spanish doughnuts

Tahini recipes

Vegan white bean dip

20 minutes

Cake recipes

Vegan jam and coconut sponge pudding

Nightshade recipes

Spicy potato and pea wraps

Cabbage recipes

Blood orange, red cabbage and lentil salad

2 of 22

Blood orange, red cabbage and lentil salad

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 blood orange, peeled and thinly sliced
1 red cabbage, finely shredded
1 carrot, peeled and grated
1 x 400g can of green or brown lentils, drained and rinsed
seeds of 1 pomegranate (about 200g)
2 T shelled pistachios, roughly chopped
4 T extra virgin olive oil squeeze of juice from an unwaxed lemon
small handful of flat-leaf parsley, finely chopped
a pinch of sea salt and black pepper

Method

1. In a large bowl, combine the orange slices, cabbage, carrot, lentils, pomegranate seeds and pistachios.

2. In a jug, whisk together the olive oil, lemon juice and chopped parsley, then season to taste with salt and pepper.

3. Stir the dressing through the salad until evenly distributed.

Cook's note: Buy pomegranate seeds instead of a whole pomegranate, and shelled pistachios, to save time (and reduce mess in the kitchen).

This is an extract from Easy Speedy Vegan by Katy Beskow. It’s published by Quadrille an imprint of Hardie Grant Publishing. Photography by Luke Albert

Find more vegan recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Fresh tomato gnudi

Air-fryer falafel

Tomatoes on toast with lentils

Marinated mushroom burger

Rooz il faifal (rice with vermicelli noodles)

Kale and leek bake

Chipotle cashew cheese

Warm Spanish doughnuts

Vegan white bean dip

Vegan jam and coconut sponge pudding

Spicy potato and pea wraps

Blood orange, red cabbage and lentil salad

Blood orange, red cabbage and lentil salad

Ingredients

Method