3 easy and delicious vegan recipes!

Being vegan can sometimes seem overwhelming especially when deciding what to eat, but with these 3 easy recipes everyday meals really couldn't get any tastier.

I have picked 3 of my personal favourite recipes that taste fantastic and really are quick and easy.

BREAKFAST

3 INGREDIENT PANCAKES

This easy 3 ingredient pancake recipe is delicious, comforting and filling perfect for those long days.

INGREDIENTS:

3 cups of rolled oats or oat flour

2 cups of almond milk (or any dairy free milk alternatives)

2 medium spotty bananas

For some extra flavour you can try adding some of these ingredients

2 tablespoons of sugar

1/2 teaspoon of cinnamon

1 teaspoon of vanilla extract

1/2 cup of plain chocolate chips, blueberries or crushed nuts

TASTY TOPPINGS

Fresh berries

Seeds or nuts

Maple or golden syrup

INSTRUCTIONS

1) place oats inside a blender and process until a flour is reached.

2) Add in the remaining ingredients and blend until a smooth batter is formed.

3) Heat a non-stick frying pan on a medium heat, use a ladle to pour equal amounts of batter into the pan.

4) Let the pancakes cook until bubbles start to appear around the edges, then flip and leave to cook until the pancakes are golden brown.

5) When the pancakes are golden brown pile on a plate and add syrup and toppings of your choice.

LUNCH

FALAFEL BURGERS

Falafels are a delicious statement in any vegan diet, so much lunch exciting with these easy falafel burgers.

Ingredients 400g can chickpea, rinsed and drained

1 small red onion, roughly chopped

1 garlic clove, chopped

handful of flat-leaf parsley or curly parsley

1 tsp ground cumin

1 tsp ground coriander

1⁄2 tsp harissa paste or chilli powder

2 tbsp plain flour

2 tbsp sunflower oil

toasted pitta bread, to serve

200g tub tomato salsa, to serve

green salad, to serve

INSTRUCTIONS

1) Drain a 400g can chickpeas and pat dry with kitchen paper.

2) Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chilli powder, 2 tbsp plain flour and a little salt.

3) Blend until fairly smooth, then shape into four patties with your hands.

4) Heat 2 tbsp sunflower oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.

5) Serve with toasted pitta bread, 200g tub tomato salsa and a green salad.

DINNER

COURGETTE AND LEMON LINGUINE

INGREDIENTS

400g linguine

3 courgettes, coarsely grated

3 tbsp olive oil, plus extra to drizzle

1 garlic clove, finely chopped

zest 1 unwaxed lemon

large pinch crushed chillies

handful basil leaves, torn

INSTRUCTIONS

1) Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.

2) Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil. Season generously, then use tongs to toss everything together. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.

Recipe Tip

SERVE IT COLD

This also makes a great pasta salad to serve with grilled tofu or other meat substitute Just swap the linguine for a pasta shape like penne or fusilli, drain well, then mix with the other ingredients and cool before serving – the pasta will absorb the flavours while it cools.