Vegans

3 vegan recipes to elevate your plant-based menu




3 Vegan Recipes To Elevate Your Plant Based Menu

Image: Niulife


Niulife’s Coconut Aminos Original Sauce is its famous not-soy sauce. It’s a deliciously original alternative to soy sauce that’s known for flavour. Handmade from fermented coconut blossom nectar and spices and barrel-aged to perfection, use it as a direct substitute for soy sauce in stir-fries, salads and soups.

Lemon Ginger Nourish Bowl

Serves: 2

GF, VG

Ingredients

Method

  • ½ pumpkin, cubed
  • 2 tbsp olive oil
  • ½ tsp paprika powder
  • Salt & pepper
  • 120g uncooked rice noodles
  • Dressing
  • Juice 1 lemon
  • 2 tbsp Niulife Cocominos
  • 2 tbsp sesame oil
  • 1 tbsp minced ginger
  • ¼ cup balsamic vinegar

  • 1 tbsp sesame seeds
  • 1 cup red cabbage, shredded
  • 2 cups mixed lettuce
  • 1 avocado, sliced
  • 1 cucumber, sliced thinly

    1 carrot, sliced thinly

    ¼ cup walnuts

    ⅓ cup sunflower seeds

    Pomegranate seeds (optional)
  • Fresh coriander leaves
  • Flax crackers
  • 1 tbsp nigella seeds
  1. Preheat oven to 180°C.
  2. Place the pumpkin into a bowl with olive oil, paprika, salt and pepper. Mix to coat and then empty onto a baking tray. Bake for 30-40 mins until pumpkin is tender.
  3. Bring a large pot of water to boil. Once the water is boiling, add the rice noodles and turn off the heat so they are just sitting in the pan, not boiling. Close and let sit for 15 mins.
  4. Mix the dressing ingredients together in a small bowl.
  5. Dress the salad in the dressing just prior to serving.
  6. When you’re ready to serve, divide the rice noodles and add into the bowls, add in the pumpkin, top with sesame seeds, dressed salad and avocado. Arrange cucumber and carrot slices and the flax crackers along the edge of the bowl. Add a generous sprinkle of nigella seeds to the noodles.
  7. Finish with a sprinkle of walnuts, sunflower seeds, the sprig of coriander and top with optional pomegranate seeds.
  8. Top with extra dressing if desired and serve immediately.

Smoky Braised Eggplant Tacos

Smoky Braised Eggplant Tacos

Recipe / Niulife

Serves: 3-6

GF, VG

Ingredients

Method

  • 1 tbsp Niulife Extra Virgin Coconut Oil
  • 600g sliced eggplant (½-cm thick strips, approx. 15 slices)
  • Braised Eggplant Sauce
  • 4 tbsp Niulife BBQ Cocomino Sauce
  • 1 tbsp Niulife Coconut Balsamic Vinegar
  • 2 tbsp Niulife Original Cocomino Sauce
  • 1 tbsp agave
  • 1 tsp minced garlic
  • ½ tsp minced ginger
  • 1 tsp chilli flakes
  • ½ tsp salt
  • 4 tbsp water
  • Taco Fillings
  • 4-6 corn tortillas
  • 2 cups shredded lettuce
  • ¼ cup sliced red onions
  • ½ cup sliced red cabbage
  • ¼ cup julienned red capsicum strips
  • Green chilli (optional)
  1. Heat a large frying pan to medium-high and add ½ tbsp of coconut oil. Cook eggplant slices, in two batches, for 5-8 mins or until golden brown on each side. Transfer first batch onto a plate and add the remaining ½ tbsp coconut oil and cook the second batch. Transfer to a plate.
  2. To create the sauce, combine all sauce ingredients and mix well.
  3. Transfer all the eggplant strips to the same frying pan. Add the sauce. Reduce the heat to medium and cover the pan. Let the eggplant braise for 15 mins or until tender and liquid is lightly reduced. Once done, turn off the heat and let the eggplant sit in the pan with the lid on for a further 5 mins.
  4. When ready to serve, enjoy the braised eggplant on grilled corn tortillas with shredded lettuce, red onions, red cabbage, julienned red capsicum and green chilli (optional).

Spiced Quinoa with Roast Veggies & Maple Walnuts

Spiced Quinoa with Roast Veggies & Maple Walnuts

Recipe / Niulife

GF, VG

Ingredients

Method

  • Roast Pumpkin Stir-Fry
  • ½ large pumpkin, cut into medium-sized cubes
  • 3 tbsp olive oil
  • Salt & pepper
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • Large handful spinach or beetroot leaves
  • 2 tbsp Niulife Original Cocominos
  • ⅓ cup feta, for serving
  • Handful fresh coriander leaves
  • Quinoa
  • 1 cup dry quinoa
  • 1½ cups water
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp black pepper
  • ½ tsp salt
  • Maple Walnuts
  • ⅓ cup walnuts
  • 1 tbsp maple syrup

    Pinch salt
  1. Preheat oven to 180°C.
  2. Place pumpkin cubes into a bowl with olive oil, salt and pepper. Mix to coat, then empty onto a baking tray. Bake for 30-40 mins until pumpkin is tender.
  3. Meanwhile, empty the quinoa into a small saucepan. Wash properly under cold water to ensure that any saponins have been removed (this step is vital otherwise your quinoa will be bitter).
  4. Combine quinoa with 1½ cups water and place over medium heat. Add the cumin, coriander, salt and pepper to the pot and bring to the boil.
  5. Once boiling, reduce the heat to very low and place on a lid. Cook for 15 mins or until all the water has been absorbed, then turn off the heat. Rest until serving.
  6. To make the maple walnuts, simply combine the walnuts and maple syrup with a pinch of salt and place on a lined roasting tray and pop into the oven for 5 mins.
  7. When the pumpkin has been cooking for 30 mins, place the remainder of the veggies (except spinach) into the roasting tray and roast for 10 mins. Empty the vegetables into a bowl with the spinach and add the cocominos. Mix to combine and coat.
  8. To serve, portion the quinoa between plates, top with vegetables, maple walnuts, feta, coriander and extra cocominos.

For more information visit niulife.com.au

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