A Week Of Vegan & Nut Free Dinners
Hello! I hope you’ve all been keeping so well. In a recent YouTube video, I shared a week of vegan & nut-free dinner ideas! I loved making this video and thought it’d be great to share all of these recipes in a blog post so that you can continue to come back to them.
Below, you’ll find 7 delicious dinner recipes that are vegan and nut-free. I hope you enjoy!
Amanda x
Chickpea & Greens Salad
(serves 1)
You will need:
- 1 x 400g can of chickpeas, drained and rinsed
- 2 tbsp olive oil
- 2 tsp lemon, herb and garlic seasoning
- juice of 1/2 lemon
- pinch of salt
- pinch of pepper
- 1 handful baby spinach
- 1 handful rocket
- 8-10 fresh basil leaves
- 1/2 an avocado
- 1 tbsp hemp seeds
Method:
1. Preheat the oven to 180°c fan-forced and line a baking tray.
2. Toss the chickpeas, 1 tbsp of olive oil and lemon, herb and garlic seasoning in a small bowl. Place onto a baking tray and bake in the oven for 15 minutes.
3. In a small bowl or glass, combine 1 tbsp of olive oil, lemon juice, salt and pepper.
4. Rinse the spinach, rocket and basil. Drain the water well, before transferring the greens to a mixing bowl. Dice the avocado and add to the bowl before also adding the olive oil and lemon mixture.
5. Add the roasted chickpeas and hemp seeds. Toss the salad together well. Transfer to a bowl and enjoy!
Creamy Pasta Sauce
(serves 3-4)
You will need:
- 1/8 kent pumpkin
- 1/4 head cauliflower
- 1 tbsp tomato paste
- 1/2 cup nutritional yeast
- 1 tbsp garlic powder
- 1 cup liquid vegetable stock
- 2 tsp lemon juice
- 1/4 tsp salt
Method:
1. 3/4 fill a large saucepan with water and place over the stove to boil.
2. Chop cauliflower into florets. Chop pumpkin into cubes, removing the skin.
3. Place cauliflower and pumpkin into boiling water and boil until soft.
4. Drain cauliflower and pumpkin, setting aside to cool.
5. Once cauliflower and pumpkin are cool, place into a high-powered blender with the rest of the ingredients. Blend until smooth.
6. Serve warm with pasta. Enjoy!
Cauliflower Bao + Sesame Hoisin Sauce
You will need:
For the cauliflower:
- 1/2 head cauliflower
- 2 tbsp sesame oil
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
For the sesame hoisin sauce:
- 1/4 cup tahini
- 1 + 1/2 tbsp hoisin sauce
- 1 tbsp maple syrup
- 1/4 cup water
Also:
- 7 bao buns (cooked as per packet instructions)
- sesame seeds, toasted
- cos lettuce, chopped finely
- spring onion, chopped finely
Method:
Cauliflower:
1. Preheat the oven to 180°c fan-forced and line a baking tray with baking paper.
2. Chop cauliflower into florets. Place into a bowl with sesame oil, hoisin sauce and soy sauce. Mix well, place onto baking tray and bake in the oven for 30 minutes. Remove from the oven and serve warm.
Sesame hoisin sauce:
1. In a medium-sized bowl, mix tahini, hoisin sauce, maple syrup and water until smooth.
2. Serve with bao.
Enjoy warm steamed bao buns with crispy cauliflower, sesame hoisin sauce, sesame seeds, cos lettuce and spring onion.
I hope you enjoy these recipes! If you make any, feel free to tag me on Instagram @amandaducks :)
Have a beautiful day,
Amanda x
BBQ Jackfruit Tacos
(makes 3 tacos)
You will need:
- 3 mini tortillas (corn or wheat)
- 1 x 400g can young jackfruit
- 1/4 cup bbq sauce
- 2.5 tbsp olive oil
- 1/2 tbsp garlic powder
- pinch of salt
- 1/8 head of purple cabbage
- 2 tbsp corn kernels
- 3 tbsp natural coconut yoghurt
- fresh coriander (to serve)
Method:
1. Drain and rinse the jackfruit. Use your hands to shred the jackfruit finely.
2. Place the jackfruit in a bowl with bbq suace, 2 tbsp olive oil, garlic powder and salt. Mix well and transfer to a frying pan. Heat over medium-high heat for 5-10 minutes or until lightly cooked. Remove from heat.
3. Finely chop purple cabbage, set aside.
4. Place corn kernels into a frying pan with 1/2 tbsp olive oil, fry over medium heat until lightly golden. Remove from heat.
5. Keep frying pan over medium heat and place tortillas in the pan. Heat on both sides until lightly golden.
6. Serve tortillas hot with purple cabbage, bbq jackfruit, charred corn, natural coconut yoghurt and coriander on top.
7. Enjoy!
Creamy Vegetable Bake
(serves 3-4)
You will need:
- 1 medium-sized sweet potato
- 2 small white potatoes
- 1/2 head broccoli
- 1/2 head cauliflower
- 1 tsp olive oil
- 1 medium-sized leek
- 2 tsp lemon, herb and garlic seasoning
- 1/4 cup vegan butter
- 1 cup soy milk
- 1 cup liquid vegetable stock
- 2 tbsp corn starch
- 1/3 cup nutritional yeast
- pinch of salt
Method:
1. Preheat the oven to 180°c fan-forced and prepare a large baking tray.
2. Chop sweet potato and potato into small pieces, before tossing in 1 tsp of olive oil and placing in the baking tray. Place baking tray in oven and bake for 15 minutes.
3. Chop leek finely. Chop broccoli and cauliflower into florets. Rinse well, before adding to the large baking tray with potato and sweet potato. Toss through the lemon, herb and garlic seasoning and place back into the oven for a further 15 minutes.
4. In a large saucepan over medium-high heat, melt vegan butter before adding soy milk, liquid vegetable stock, corn starch, nutritional yeast and salt. Whisk well for 10 minutes on low-medium heat.
5. Pour the creamy mixture over the vegetables before placing the baking tray back in the oven for a further 15 minutes or until golden.
6. Serve hot.
Gnocchi with Tomato Sauce
You will need:
For the gnocchi (serves 2):
- 6 white potatoes, peeled and chopped
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 cup plain flour
For the tomato sauce (serves 1):
- 1 tbsp olive oil
- 1 x 400g can crushed tomatoes
- 1 spring onion, chopped finely
- 2 cloves garlic, crushed
- 6 fresh basil leaves, chopped finely
- pinch of salt
- pinch of black pepper
- 1 tbsp nutritional yeast
Method:
To make the gnocchi:
1. Boil a saucepan of water before adding the chopped potatoes. Boil until potatoes are soft.
2. Drain potatoes, place in a large bowl and allow to cool. Mash the potatoes before adding oil, salt and flour. Continue to mix with your hands until well-combined. Sprinkle some flour on a clean surface, place the dough onto the surface and knead until dough is not sticky.
3. Boil a large saucepan of water. Roll dough into small balls and place in the boiling water. Once gnocchi floats to the top, remove from the water and set aside.
To make the sauce:
1. Place oil in a large frying pan over medium heat. Add spring onion, garlic and basil and fry for 60 seconds before adding approx. 15 pieces of gnocchi.
2. Fry for 2 minutes before adding crushed tomatoes, salt, pepper and nutritional yeast.
3. Heat for 5 minutes, remove from the heat and serve warm.
Crispy Sesame Tempeh + Veggies
(serves 2)
You will need:
For the tempeh:
- 2 tbsp corn flour
- 1 tbsp sesame
- pinch of salt
- 150g soy tempeh
- 1 tbsp olive oil
For the vegetables:
- 2 spring onions, chopped finely
- 3 tbsp sesame oil
- 2 tbsp tamari
- 2 tbsp hoisin sauce
- 1/2 head broccoli
- 1/2 head cauliflower
- 1 bunch pak choy
Also:
- 1 cup rice
- 2 cups water
- 2 tbsp tahini
- sesame seeds (to serve)
Method:
1. Cook rice as per packet instructions.
2. In a medium-sized bowl, mix spring onions, sesame oil, tamari and hoisin well. Chop broccoli, cauliflower and pak choy and toss in sauce mixture well.
3. Place vegetables and sauce in a large frying pan over medium heat. Fry until crispy.
4. Cut tempeh into cubes.
5. On a small plate, mix corn flour, sesame seeds and salt lightly. On another small plate, pour on the olive oil.
6. Dip each cube of tempeh in the olive oil before dipping and coating in the corn flour mixture. Place into a lightly greased frying pan and cook until crispy.
7. Serve veggies and tempeh with rice. Top with tahini and sesame seeds and enjoy!
