Author: Sharon

Ingredients:

🧅 Onion
🥬 Cabbage
🥕 Carrot
🥒 Courgette
🍄 Mushrooms
🫘 Chickpea flour
🧀 Nutritional yeast
🧄 Garlic powder
🖤 Black pepper
🧂 Salt
🥄 Baking soda
🥣 Water

Sauce:

🥣 Greek-style soy yogurt
🧄 Garlic powder
🧂 Salt
🍎 Apple cider vinegar
🌿 Fresh parsley

To Serve:

🍅 Cherry tomatoes
🌿 Fresh parsley

Method:

Dice the onion and cook it in a non-stick pan with a splash of water until softened.

2️⃣ Thinly slice the cabbage, dice the mushrooms, and grate the courgette and carrot. Add everything to the pan and cook until the vegetables have softened.

3️⃣ In a bowl, combine the chickpea flour, nutritional yeast, black pepper, garlic powder, salt, and baking soda. Gradually whisk in water until you have a smooth batter.

4️⃣ Fold the cooked vegetables into the batter and mix well.

5️⃣ Divide the mixture into two omelettes and cook in a non-stick pan until golden, carefully flipping to cook both sides.

6️⃣ In a small bowl, mix together the Greek-style soy yogurt, garlic powder, salt, apple cider vinegar, and chopped fresh parsley.

7️⃣ Drizzle the sauce over the omelettes, sprinkle with extra fresh parsley, and serve with cherry tomatoes on the vine.

Soft, fluffy, packed with veggies, and loaded with plant protein 🌱✨

A hearty, satisfying breakfast that proves you don’t need eggs to make an incredible omelette 💚

Ingredients:

🍌 3 ripe bananas
🌾 Self-raising flour
🥄 Baking powder
🧂 Pinch of salt
🤎 Cinnamon
🥥 Coconut sugar (or any sugar of your choice)
🥣 Greek-style soy yogurt
🍁 Maple syrup

Method:

1️⃣ Mash the bananas and mix with the self-raising flour, baking powder, and a pinch of salt until a soft dough forms.
2️⃣ Roll the dough out into a large rectangle.
3️⃣ Sprinkle generously with cinnamon, then sprinkle over the coconut sugar.
4️⃣ Slice a banana into thin rounds and arrange them over the dough.
5️⃣ Roll the dough up tightly, then slice it into 3 large cinnamon rolls.
6️⃣ Bake until golden and cooked through.
7️⃣ Mix the Greek-style soy yogurt with the maple syrup and drizzle generously over the warm cinnamon rolls.

Soft, fluffy, naturally sweet, and packed with banana flavour 🍌🤎

Everything you love about cinnamon rolls with a healthy banana bread twist that tastes like dessert but is made with simple wholesome ingredients ✨

Ingredients

• 1 tsp olive oil or 2 tbsp vegetable broth (for water sautéing)
• 1 large yellow onion, finely diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 can (28 oz) crushed or pureed tomatoes
• 6 cups low-sodium vegetable broth
• 3/4 cup dry brown or green lentils, rinsed
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup broken vermicelli noodles or rice (optional)
• Juice of 1 lemon

Instructions

• Heat the oil or vegetable broth in a large pot over medium heat. Add the onion and celery, cooking for 5 minutes until soft.
• Stir in the garlic, ginger, cumin, turmeric, and cinnamon. Cook for 1 minute until fragrant.
• Pour in the crushed tomatoes, vegetable broth, and rinsed lentils. Add half of the cilantro and parsley.
• Bring the soup to a boil, then lower the heat, cover partially, and simmer for 25 minutes until the lentils begin to soften.
• Add the drained chickpeas and vermicelli noodles (if using). Simmer for another 8 to 10 minutes until the pasta and lentils are fully tender.
• Remove from heat, stir in the fresh lemon juice, and garnish with the remaining cilantro and parsley.