Five Quick & Easy Vegan Meals | sheerluxe.com
Whether you’re simply looking to reduce your meat intake or are a committed vegan or vegetarian, try giving these foolproof 30 minute plant-based meals from food contributor Chloe Scott-Moncrieff a go...
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1. Express Burrito Bowls

INGREDIENTS

  • Avocado, de-stoned, flesh chopped

  • Pre-cooked rice (Uncle Ben’s Mexican style rice will work)

  • 100g of chopped tomatoes

  • 100g of alfalfa sprouts

  • 1 large handful fresh coriander

  • 1 handful walnuts, chopped & toasted in a pan

  • 1 tbsp of finely chopped onion

METHOD

  1. Follow heating instructions on the back of the rice packet - it’s usually  2 minutes in the microwave.  
  2. In the bowls, divide the rice, chopped tomatoes, avocado, sprouts and onion.  Season with salt and pepper. Pour a glug of olive oil over and a squeeze of lemon. 
  3. Toast the walnuts in a pan - season them with spices such as a pinch of cumin, coriander seeds, cinnamon, turmeric. 
  4. Sprinkle the chopped walnuts and piles of coriander over the bowl. Serve.

2. Carrot And Tofu Burgers

INGREDIENTS

  • 2 carrots, grated

  • 2 apples, grated

  • 1 onion, grated

  • 1 tsp of cumin seeds

  • 100g of smoked tofu, finely chopped

  • 1-2 tbsp of spelt flour or conventional flour

  • Breadcrumbs 

METHOD

  1. Finely grate all the vegetables. Season and add any spices you wish. Cumin is a great partner with carrot, as is coriander. 
  2. Mix everything together except the breadcrumbs. Add 1 tsp of water if you need to. Shape into patties. 
  3. Place a pile of breadcrumbs on a plate. Roll each carrot patty in the breadcrumbs. 
  4. Bake in the oven or fry.
  5.  Serve with salad leaves and a dollop of hummus.

3. Roasted Brussels Sprouts With Chilli And Sesame Seeds

INGREDIENTS

  • 200g of brussels sprouts

  • 1 red chilli, finely sliced

  • 2 garlic cloves, finely chopped

  • 1 tsp of cumin seeds

  • 2 tbsp of sesame seeds, toasted

  • The zest of 1 lemon, finely grated

METHOD

  1. Preheat the oven to 200°C. Halve the sprouts and parboil on the hob for a few minutes. Drain. Dry. 
  2. Scatter them in a tray with chilli, finely chopped garlic and cumin seeds. Stir with 3 tbsp of olive oil. Season with salt and pepper. 
  3. Cook them in the oven for 15 minutes until golden. Sprinkle over the lemon zest and toasted sesame seeds to finish.​

4. Red Lentil Ragu

INGREDIENTS

  • 2 carrots

  • 2 onions

  • 2 celery sticks

  • 2 tbsp of tomato puree

  • 200g of red lentils

  • 1 tsp of dried oregano

  • 1 slosh of wine (make sure it’s vegan)

  • 250g of pasta

  • Vegan cheese (Follow Your Heart or Waitrose own vegan cheese is good)

Optional: Basil leaves and quality olive oil

METHOD

  1. Finely chop all the vegetables and place in a large pot with the lentils and sauté in a little olive oil for a minute or so. 
  2. ​Pour in the wine and cook off for 30 seconds to one minute. 
  3. Pour in approximately 400-500ml of vegetable stock. Simmer gently for twenty minutes. Add the herbs. Taste and season with salt and pepper. 
  4. Meanwhile, simmer the pasta in water with a slosh of olive oil. Drain. Serve the pasta with the ragu. 
  5. ​Shred the basil leaves over and slosh over a little olive oil.

5. Chickpeas With Preserved Lemon

INGREDIENTS

  • 1 onion, finely chopped

  • 2 tins of chickpeas, drained

  • 1 preserved lemon (from a jar), finely chopped

  • 1 tsp of cumin

  • 2 tbsp of black olives

  • 1 handful of mint leaves

  • 100-150ml of vegetable stock

METHOD

  1. In a frying pan, sauté the onion and cumin in a splash of olive oil on a low heat. 
  2. After a few minutes, throw in the drained chickpeas, preserved lemon, black olives. 
  3. Pour in the veg stock.  Simmer for a few more minutes. Season with salt and pepper.
  4. Serve the olives and chickpeas with fresh mint leaves and cooked brown or wild rice or couscous if you wish.

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