Breakfast is my favourite, but dinner’s pretty good too. It’s nice and hot and it’s your last meal for the day. Which makes it all the more special and exciting.
Carrying on from 3 Vegan Breakfasts and 3 Vegan Lunches, we now have 3 full days of meals that you can try! How exciting! I hope you try all of these recipes out because they are just the right meal to have before you drift of for another night.
– Pesto Pasta –
basil pesto (see recipe here)
- Turn stove onto medium – high heat.
- Fill a stove pot with desired amount of water (enough to cover pasta).
- Add pasta to water.
- When pasta is soft, drain the water out.
- Add desired amount of pesto sauce.
- Serve and enjoy!
– Mash Potato + Cooked Vegetables –
6-8 medium potatoes
1.5 tsp sea salt
1/2 tsp ground black pepper
5-6 roasted garlic cloves
3 – 4 tbsp vegan butter, melted (I like to use Nuttelex)
1/4 cup fresh chives for topping
(makes 4 servings)
vegetable of your choice
- Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
- While the potatoes are cooking, chop up your chives and measure your butter.
- Transfer potatoes to a large mixing bowl and mash your potatoes using either a potato masher or a hand mixer until fluffy.
- Add in butter, garlic, salt, black pepper and stir to combine. Taste and adjust seasonings as needed.
- Lastly top with chives, stir and serve.
- Put water in stove pot.
- Place vegetables in pot.
- Stir occasionally.
- Drain when soft and tender.
– Mediterranean Baked Sweet Potatoes –
4 medium sweet potatoes* (~140 g each)
one 425g (15-ounce) can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Pinch of sea salt or lemon juice (optional)
- Preheat oven to 204°C (400°F) and line a large baking sheet with foil.
- Rinse and scrub potatoes and cut in half length wise. This will speed cooking time.
- Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
- Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
- While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
- Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
- Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
- For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
I hope you enjoy these recipes as much as I do!