Botanical
Vegan Lentil Roasted Pepper Salad
Green lentils and roasted peppers make a substantial salad with smoky-sweet vegetables and a lemon-mustard dressing. Rocket and parsley give freshness against the earthy…
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206 recipes found
Botanical
Botanical
Vegan Asian Sesame Noodle Salad
Sesame noodle salad combines cool noodles with crisp vegetables, cooked edamame and a ginger-sesame dressing. The strands should separate easily and carry a light,…
Botanical
Vegan Tabbouleh with Pomegranate
This tabbouleh is herb-led, with finely chopped parsley and mint around a modest amount of bulgur. Tomato, cucumber and pomegranate bring juiciness and small…
Botanical
Vegan Beetroot Orange Walnut Salad
Beetroot, orange and walnut salad balances earthy roasted beetroot with juicy citrus and crisp toasted nuts. Rocket adds a peppery note, while mustard dressing…
Botanical
Vegan Thai Green Papaya Salad
Shredded green papaya, beans, tomatoes, peanuts and a lime-chilli dressing create a crisp vegan Thai salad with sweet, sour, salty and spicy balance.
Botanical
Vegan Greek Village Salad
This vegan village-style salad brings together ripe tomatoes, cucumber, green pepper, onion and olives with oregano dressing. Optional vegan feta adds a salty accent.…
Botanical
Aloo Tama Recipe: Nepali Potato, Bamboo Shoot & Black-Eyed Pea Curry
Aloo tama with black-eyed peas combines potato, fully cooked fermented bamboo shoots and tender beans in a tangy Nepali-style broth. Fermented bamboo gives the…
Botanical
Vegan Carrot Chickpea Tahini Salad
Carrot-chickpea tahini salad combines crisp grated carrot with soft cooked chickpeas and a creamy lemon-sesame dressing. Mint and parsley brighten the mixture, while toasted…
Botanical
Chickpea Spinach Stuffed Peppers
Chickpea-spinach stuffed peppers combine a soft pepper shell with a tomato-seasoned rice and chickpea filling. The rice absorbs flavour while the chickpeas retain a…
Botanical
Vegan Mushroom Wellington
Vegan mushroom Wellington encloses a savoury mushroom-lentil filling in crisp puff pastry. The filling needs enough structure to slice without being a dry paste.…
Botanical
Stuffed Aubergine with Lentils
Lentil-stuffed aubergines combine a soft roasted shell with a tomato, cumin and paprika filling. Green lentils retain some bite against the tender aubergine. Lemon…
Botanical
Vegetable Spring Rolls
Vegetable spring rolls enclose a finely cut, relatively dry vegetable filling in crisp wrappers. The filling is cooked before rolling, so the frying stage…
Botanical
Shanghai Vegetable Fried Rice
Vegetable fried rice uses separate cooked grains with small pieces of carrot, mushroom and peas. Spring onion whites flavour the pan, while the greens…
Botanical
Chinese Aubergine in Garlic Sauce
Aubergine in garlic sauce should have a soft, almost creamy centre beneath a glossy savoury-sour coating. Garlic and ginger provide the main aroma, while…
Botanical
Sichuan Dry Fried Green Beans
These Sichuan-style green beans have blistered surfaces and tender centres, with garlic, chilli and a little tingling pepper. The cooking method concentrates bean flavour…
Botanical
Vegan Mapo Tofu
This vegan mapo-style tofu uses finely chopped mushrooms for savoury depth in a chilli-bean sauce. Sichuan pepper supplies a tingling finish, while tofu contributes…
Botanical
Louvi Black Eyed Bean Bowl
This louvi bowl combines cooked black-eyed beans with courgette and leafy greens, finished with olive oil and lemon. The beans should remain tender and…
Botanical
Pourgouri Bulgur Pilaf
Pourgouri is a tomato-flavoured bulgur pilaf with a tender, separate grain texture. Onion and tomato paste give the base depth, while the bulgur absorbs…