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Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

Delicious Rice Salad For Vegan

Chock-full of fresh veggies, this sauce is a real winner.

How to Make Vegetarian Spaghetti Sauce at Home
How to Make Vegetarian Spaghetti Sauce at Home


  1. 4 cups (328 g) eggplant, peeled and cut into 1 inch (2.5 cm) cubes
  2. 1 cup (160 g) chopped onion
  3. 2 cups (300 g) chopped red bell pepper
  4. 4 teaspoons (12 g) minced garlic
  5. 1 can (28 ounces, or 785 g) crushed tomatoes, undrained
  6. 1 can (28 ounces, or 785 g) diced tomatoes, undrained
  7. 1 can (6 ounces, or 170 g) tomato paste
  8. 2 tablespoons (30 g) brown sugar
  9. 2 tablespoons (12 g) Italian seasoning
  10. ¼ teaspoon red pepper flakes

Yield: 6 servings



  • In a slow cooker, combine all of the ingredients. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.


Garnish this flavorful sauce with fresh oregano sprigs and Parmesan cheese. You can store extra sauce in the fridge for up to 3 days or freeze for later.

How to Make Vegetarian Spaghetti Sauce at Home

SERVES 6

 READY IN 50 MINS


Green Minestrone with Rocket Pesto
Green Minestrone with Rocket Pesto



  • 135ml olive oil
  • 1 large trimmed leek, sliced
  • 1 large celery stick, diced
  • 1 garlic clove, finely chopped
  • 1.25 litres vegetable stock
  • 1 bay leaf
  • 1 sprig of thyme
  • pinch of crushed dried chillies
  • 450g cooked haricot beans
  • 1 small courgette, diced
  • 125g trimmed green beans,
  • cut into 1in pieces
  • 1 tbsp chopped basil leaves
  • 115g frozen peas, thawed
  • 85g shredded Savoy cabbage
  • ½ tsp chopped oregano
  • 20g baby rocket
  • 60g pine nuts, toasted
  • 125g grated vegetarian
  • Parmesan-style cheese
  • 1 tsp grated lemon zest




  1. In a medium stock pot, heat one tbsp of oil over a medium-low heat. Add the leek and cook for 2-3 minutes until it begins to soften. Add the celery and garlic and cook for an additional 2-3 minutes.
  2. Add the stock, bay leaf, thyme, crushed dried chillies, and haricot beans. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes, or until the haricot beans are warmed through. 
  3. Add the courgette, green beans, basil, peas, Savoy cabbage, and oregano. Simmer for an additional 15  minutes, or until the vegetables are tender and cooked through. Season with salt and pepper to taste.
  4. To make the pesto, in a food processor combine the rocket, pine nuts, vegetarian Parmesanstyle cheese and lemon zest. With the processor running, slowly drizzle in the remaining 120ml of oil until fully combined. Remove the bay leaf. Divide the soup among six bowls and top each with 1⁄2 tbsp of pesto. Serve immediately.

Per serving: 390 cals, 20g fat, 15g protein

Green Minestrone with Rocket Pesto


It’s a beautiful summer presentation salad and SO delicious.

Panzanella Salad


The clean, fresh look of this salad with its two-tone colour scheme makes you feel healthy just looking at it! The beans can be cooked and combined in advance but the dressing is best made just before eating as avocados oxidise when exposed to air and this can cause discoloration. For a more substantial meal, serve with toasted pitta pockets.

Green and White Bean Salad with Avocado Dressing


This colourful salad can be enjoyed at any time of year and is substantial enough to be a meal in itself. Pearl barley is used in this recipe but pot barley also works well. If you have vegetable stock use that, but water and bouillon powder can also be used. Using fresh corn sliced off the cob is delicious but canned or frozen corn tastes great.

Bright Barley Salad


This recipe uses frozen broad beans and artichokes marinated in oil to make it quick and easy. However, if you have fresh broad beans and artichokes, these can also be used. Peeled broad beans are a real treat but this step is not essential, especially if the broad beans are quite small. For a more substantial meal, add a can of cannellini beans or some crumbled feta.

Lemony Broad Bean and Artichoke Salad


Almond mayonnaise is easy to make and provides a creamy accompaniment to the crunchy celeriac but you can use other nut or seed butters or tahini, if you prefer. For a more colourful dish, include some grated carrots along with the grated celeriac.

Celeriac and Pumpkin Seed Salad with Almond Mayonnaise