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Quick quinoa and black bean vegan chilli

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Quick quinoa and black bean vegan chilli

Try our quick and easy vegan chilli. This quinoa and black bean chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy
Print Recipe
Total Time 50 mins
Servings 4
Calories 343 kcal

Ingredients
  

  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 red chilli chopped
  • olive oil spray
  • 2 tsp ground cumin
  • 1 tsp hot smoked paprika
  • 1/2 tsp chilli powder (optional)
  • 200 g quinoa rinsed and drained
  • 600 ml vegetable stock
  • 400 g tin chopped tomatoes
  • 400 g tin black beans rinsed and drained
  • 1 small avocado sliced
  • coriander leaves to serve

Instructions
 

  • Fry the onion, garlic and red chilli in a spray of olive oil until soft, then add the spices, including chilli powder if you like it spicy. Tip in the quinoa, stock, tomatoes and black beans, and season well. Cover and simmer for 30 minutes until the quinoa is tender and the sauce has thickened. Top with a few avocado slices and coriander leaves to serve.

Spicy lentil burgers

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Spicy lentil burgers

Check out this quick and easy vegan burger recipe with spicy lentils. Ready in just 30 minutes, these punchy patties make a super simple summer recipe for four
Print Recipe
Total Time 30 mins
Servings 4
Calories 496 kcal

Ingredients
  

  • 2 tsp vegetable oil plus a little extra for frying
  • 2 red onions 1½, finely chopped; ½, thinly sliced
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tbsp hot curry powder
  • 2 400 g tins brown lentils drained, rinsed, then drained again
  • 4 tbsp plain flour
  • 1 tbsp white wine vinegar
  • 4 seeded burger buns halved and toasted
  • 4 tsp mango chutney
  • 4 lettuce leaves
  • 4 tomato slices
  • coriander leaves (optional)

Instructions
 

  • Heat the vegetable oil in a frying pan and gently cook the finely chopped red onions with a pinch of salt for 5 minutes or until really soft. Add the garlic and ginger pastes and curry powder, and continue to cook gently for 2 minutes. Tip out into a bowl.
  • Put the lentils into a food processor and pulse until roughly blended but not too smooth. Tip out into the onion bowl, add some seasoning and mix well. Add the flour and stir well to combine. Using slightly wet hands, form the mix into 4 equal-sized patties. Put into the fridge to chill for 30 minutes.
  • Meanwhile, put the sliced red onion into a bowl and pour over enough boiling water to cover. Leave for 5 minutes then drain well and add the vinegar and some seasoning.
  • Heat a little oil in a frying pan and cook the lentil burgers for 4 minutes on each side or until caramelised. Put onto the bases of each bun, top with some mango chutney, lettuce leaves, a tomato slice, a pile of the pickled onions, a few coriander leaves and the bun top.

No-bake vegan flapjacks

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No-bake vegan flapjacks

These dairy-free breakfast bars use dates and nut butter to hold together. Experiment with different seeds and nuts in your next batch of flapjacks, and use agave for a vegan version.
Print Recipe
Calories 145 kcal

Ingredients
  

  • 160 g soft dates chopped
  • 60 g smooth peanut or almond butter
  • 40 g agave syrup (use honey for a non-vegan version)
  • 4 tbsp sunflower seeds
  • 4 tbsp chia seeds
  • 100 g porridge oats
  • 50 g roasted peanuts or almonds roughly chopped

Instructions
 

  • Blitz the dates in a food processor until finely chopped and they’ve come together into a ball/paste. Add 1 tbsp boiling water if they aren’t sticking. Heat the nut butter and honey very gently in a pan until it becomes a smooth, pourable mix.
  • Stir all the remaining ingredients and the dates in a large bowl, then pour over the nut butter and honey mix. Mix really well (kneading with your hands to break up the dates) until everything is evenly distributed.
  • Line a 20cm square tin or container with baking parchment, and tip the mix in. Press the mixture into the sides and pack down with the back of a spoon. Cover and chill for 20 minutes, before cutting into bars. Keep the bars in the fridge or in an airtight container for 3 days, or freeze and thaw overnight at room temperature if you want to keep them longer.

Notes

Adapted from olivemagazine.com