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Your 9 Favourite Meat-Free Recipes From 2018

Your 9 Favourite Meat-Free Recipes From 2018

Your 9 Favourite Meat-Free Recipes From 2018

Thank you for making 2018, The Flexitarian’s best year so far. There is now a third of the UK population actively trying to reduce its meat consumption and the plant-based revolution shows no signs of slowing down. 2018 has seen more and more restaurants offering meat-free options and a record number of vegan lines being launched in supermarkets. I try very hard to keep up with all of them in the Veggie News section.

It’s easy to feel overwhelmed sometimes by all the doom and gloom in the world and the prospect of a dystopian future for future generations is all too real. Yet I am an optimist at heart. I have no doubt that politicians and big companies won’t change if we don’t. They will keep on dragging their feet about climate change, pollution, animal welfare, waste etc.. unless, as individuals, we consume differently, demand better and vote for the people willing to make a difference.

One powerful choice available to all of us is the food we put on our plates. For the lucky ones amongst us, this is a decision we take 3 times a day, 7 times a week. That’s 21 meals where we get to voice our hunger for a more sustainable and less cruel world. How powerful is that!

From my kitchen to yours, here are your 9 favourite meat-free recipes from 2018. Here’s to a happy and healthy 2019 with less meat and more plants.

One-Pot Mexican Rice Casserole [vegan] © The Flexitarian - Annabelle Randles

Full of Mediterranean flavours, this vegan One Pot Spanish Quorn Chicken & Rice makes the perfect midweek fuss free family dinner or casual entertaining.

 

Vegan Pate [vegan] by The Flexitarian

I have never been a fan of meat pâtés as I find them too greasy. This low fat alternative is made from lentils and mushrooms. I added liquid smoke (which you can find in supermarkets) to add some extra flavour and umami depth. This tasty vegan pâté is really delicious on bread or crackers. Serve it with cornichons, gherkins and / or pickled onions.

 

Cranberry Baked Oatmeal Cups [vegan] by The Flexitarian

These vegan Cranberry Baked Oatmeal Cups make the perfect grab & go breakfast or snack. Why not sneak a few in the kids’ lunchbox?

The mashed banana give them a soft texture which is perfect with a hot or cold drink.

Packed with pumpkin and sunflower seeds, these are not too sweet and make a nice change from porridge or bars.

Warming Spinach Dahl [vegan] by The Flexitarian

This is a simple yet nutritious meal bursting with plant based goodness. A one-pot comforting meal enhanced by the warming heat of spices and ginger.

Moroccan Chickpea Salad with Carrots [vegan] [gluten free] © The Flexitarian - Annabelle Randles

Bursting with flavours, this Moroccan Chickpea Salad with carrot and quinoa can be eaten on its own or as a side dish.

Chickpeas, carrot, quinoa, raisins and almonds are tossed in a fragrant citrus dressing made from extra virgin olive oil, lemon and a blend of spices. Raisins, maple syrup and cinnamon add a touch of sweetness. I used quinoa instead of couscous to boost the protein content of this dish.

Peanut Butter Sweet Potato Curry [vegan] by The Flexitarian - Annabelle Randles ©

Packed with flavours this vegan Peanut Butter Sweet Potato Curry is an easy and straightforward recipe bursting with plant-based goodness.

Ready in 35mins it makes the perfect family meal. The peanut butter blends perfectly with the curry spices and the coconut milk to create a creamy satay-like sauce.

Crunchy Asian Salad with Oumph! Chunks [vegan] [gluten free] by The Flexitarian

This Crunchy Asian Salad with Oumph! Chunks is a no fuss Summer recipe that you can serve for lunch or dinner. Great for sharing, it is also a perfect side dish for a barbecue.

This dish is bursting with flavours thanks to a tasty dressing made with lime juice, ginger, tamari and sesame oil. The quantities below will serve 4 as a main dish.

Anti-Inflammatory Smoothie Bowl [vegan] by The Flexitarian

Bursting with flavours and goodness, this Anti-Inflammatory Smoothie Bowl is really invigorating. It makes the perfect breakfast or midday pick-me-up.

You can use fresh or frozen fruits for it and I recommend you load it up with as many toppings as you can. I listed a few ideas in the ingredients.

Maple Spice Almond & Sunflower Seed Butter [vegan] by The Flexitarian
This Almond & Sunflower Seed Butter is absolutely delicious in porridge, cereals, toast, waffles, pancakes etc…. Sweetened with maple syrup, it is spiced with cinnamon, ginger and turmeric. Perfect as a spread for breakfast or snack.

 

Hungry for more? These are your top 5 all-time favourite recipes, filled with plant-based goodness. Enjoy!

Sweet Potato, Spinach & Butter Bean Stew [vegan] [gluten free]
Dreamy Chocolate Mousse [vegan] [gluten free]
Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free]
The Most Delicious Apple Cake [vegan]
Chocolate Courgette Cake [vegan]

 

 

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