Start your New Year on a more conscious and healthy note with these flavourful and nutritious plant-based recipes.

Miso glazed tofu


2 Tbsp cornflour
½ tsp garlic powder
1 packet firm tofu, cut into cubes
Vegetable oil, for drizzling
4 Tbsp soy sauce
2 Tbsp miso paste
3 Tbsp maple syrup
1 Tbsp sesame oil
1 tsp minced garlic
1 tsp minced fresh ginger
¼ cup water


Combine 2 Tbsp cornflour and garlic powder together in a small bowl. Add the tofu and stir to coat.

Drizzle with a small amount of vegetable oil and air-fry at 200°C for 15 minutes, or until nicely golden and crisp.

Mix all the remaining ingredients together in a small pan and heat on stove top on medium. Stir until the mixture thickens slightly and the cornflour has cooked out.

Add the prepared tofu to the pan and toss in the hot miso glaze.

Serve over coconut rice (or plain rice if you prefer) and crisp vegetables.

Mediterranean Buddha bowl with quinoa


For the hummus

1 can of chickpeas
4 Tbsp tahini sesame paste
3 garlic cloves
½ tsp cumin
½ tsp salt
Juice of 1 lemon
¾ cup water

The Buddha bowl

½ cup quinoa
2 handfuls mixed lettuce
1 cup cherry tomatoes
4 mini cucumbers diced
1 yellow bell pepper
½ can chickpeas
10 kalamata olives
vegan feta (optional)
½ red onion (diced, chopped?)
Sesame seeds and fresh herbs to garnish


Add the quinoa in a fine-meshed sieve and rinse under cold running water. Then drain and transfer to a pot. Add ¾ cup of water, bring to boil and cook for 15 minutes. Meanwhile make the hummus and chop the vegetables.

To make the hummus, blend all the ingredients until creamy. If you prefer, buy ready-made hummus at any good supermarket or deli.

Assemble the Buddha bowl by adding the quinoa in a corner of each bowl. Then arrange the lettuce, tomatoes, cucumbers, peppers and chickpeas next to each other in a rondel. Now spoon the hummus in the middle and drizzle with olive oil. Top with olives, vegan feta and red onions. Finally, garnish with sesame seeds and fresh herbs.

Pumpkin lettuce burgers with quinoa and chickpeas


1 cup pumpkin purée
¼ cup dry quinoa
1 onion diced
2 garlic cloves
1 cup rolled oats
1 can chickpeas
½ cup walnuts
½ bunch parsley
1 tsp tomato paste
1 tsp dried herbs
1 tsp cumin
½ tsp salt
½ tsp cayenne pepper
½ tsp pumpkin spice
1tsp canola oil

For the toppings

Butter lettuce leaves
6-8 Tbsp dairy-free Greek yoghurt
200g mushrooms
1 Tbsp soy sauce
1 red onion
½ pomegranate


First prepare the pumpkin purée. Cook your quinoa according to the directions of the package in vegetable broth and allow to cool.

Prep your aromatics, oats and chickpeas by sauteing the onion and garlic and set aside. Place the oats in a food processor and grind coarsely, then set aside. Now add the chickpeas, walnuts and parsley in a food processor and pulse until roughly mashed.

Transfer the chickpea mix to a large bowl and add your pumpkin puree, tomato paste, herbs, spices and ground oats and stir to combine. Divide the mixture into 6 equal parts and form into patties.

Heat oil in a large pan and cook the patties for about 5-6 minutes on each side until the crust is golden.

Assemble burger to your liking.

Coconut ice cream


1 tin coconut cream
1 tin coconut milk
180g castor sugar
2 tsp cornflour
Maldon salt – to taste
vanilla essence (optional)
cardamom (optional)


Combine all the ingredients in a saucepan. Whisk well to dissolve the cornflour.

Heat over a medium plate until the mixture thickens, stirring continually. If you wish, add flavourings like vanilla or cardamom.

Transfer to a bowl to cool and cover with cling film (directly on top of the ice cream base).

Churn in an ice cream machine according to manufacturer settings.

Transfer to a freezer-safe container and enjoy!

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