Leigh

Fudgy vegan chocolate cake

Posted on by Leigh

Fudgy vegan chocolate cake

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting: 15 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 489kcal

Ingredients

  • 250 g all-purpose flour
  • 75 g cocoa powder
  • 200 g granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 240 ml unsweetened almond milk (or any other plant-based milk)
  • 120 ml vegetable oil (such as canola or sunflower)
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar

For the Chocolate Ganache

  • 150 g vegan dark chocolate
  • 120 ml full-fat coconut milk

Instructions

  • Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans or line them with parchment paper.
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
  • Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and well combined.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
  • While the cakes are cooling, prepare the chocolate ganache. In a saucepan, heat the coconut milk over low heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
  • Allow the ganache to cool slightly to thicken.
  • Once the cakes are completely cool, spread a layer of ganache on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake with the remaining ganache.
  • Decorate the cake with vegan chocolate chips, cocoa powder, or your favorite vegan chocolate decorations.
  • Slice and enjoy your delicious fudgy vegan chocolate cake!
    This cake is rich, moist, and chocolatey, making it perfect for any occasion, whether you're vegan or not.
Nutrition Facts
Fudgy vegan chocolate cake
Serving Size
 
1 Serving
Amount per Serving
Calories
489
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
7
g
Sodium
 
387
mg
17
%
Potassium
 
212
mg
6
%
Carbohydrates
 
64
g
21
%
Fiber
 
6
g
25
%
Sugar
 
32
g
36
%
Protein
 
7
g
14
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan double chocolate chip cookies

Posted on by Leigh

Vegan double chocolate chip cookies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 194kcal

Ingredients

  • 240 g vegan butter or margarine
  • 200 g granulated
  • 100 g brown sugar
  • 2 tsp vanilla extract
  • 240 g all-purpose flour
  • 60 g cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 150 g vegan chocolate chips

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar until well combined and creamy.
  • Add the vanilla extract and mix it into the butter-sugar mixture.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
  • Fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper or lightly grease it.
  • Scoop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie.
  • Bake in the preheated oven for about 12 minutes or until the edges are set but the centers are still slightly soft. Keep in mind that baking times may vary, so keep an eye on them to prevent overbaking.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy your delicious vegan double chocolate chip cookies!
    These measurements should give you approximately 24 cookies, but you can adjust the size of the cookies to your preference. Enjoy your vegan treat!
Nutrition Facts
Vegan double chocolate chip cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
194
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
163
mg
7
%
Potassium
 
57
mg
2
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
2
g
4
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan enchiladas

Posted on by Leigh

Vegan enchiladas

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 580kcal

Ingredients

Enchilada Sauce

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 500 ml vegetable broth
  • salt to taste
  • pepper to taste

Filling

  • 300 g black beans cooked and drained
  • 200 g corn kernels (fresh, frozen, or canned)
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp vegetable oil for sautéing
  • salt to taste
  • pepper to taste

Enchiladas

  • 8 small corn tortillas
  • 200 g vegan cheese shredded
  • fresh cilantro for garnish (optional)
  • Jalapeños sliced, for garnish (optional)

Instructions

Prepare the Enchilada Sauce:

  • In a medium saucepan, heat the vegetable oil over medium heat.
  • Add the flour and whisk continuously for about 1-2 minutes until it turns golden brown.
  • Stir in the chili powder, ground cumin, paprika, garlic powder, and onion powder. Cook for an additional minute, continuing to whisk.
  • Gradually add the vegetable broth while whisking to prevent lumps from forming.
  • Simmer the sauce for about 10-15 minutes, or until it thickens. Season with salt and pepper to taste. Set aside.

Prepare the Filling:

  • In a large skillet, heat the vegetable oil over medium heat.
  • Add the chopped onion and garlic, sauté for 2-3 minutes until they become translucent.
  • Add the diced red bell pepper, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until the pepper softens.
  • Stir in the cooked black beans and corn kernels. Cook for an additional 2-3 minutes, then remove from heat.

Assemble the Enchiladas:

  • Preheat your oven to 180°C (350°F).
  • Warm the corn tortillas briefly in a microwave or skillet to make them pliable.
  • Spoon a portion of the bean and corn mixture onto each tortilla, then roll them up tightly.
  • Place the rolled enchiladas seam side down in a baking dish.
  • Pour the enchilada sauce evenly over the rolled tortillas.
  • Sprinkle the vegan cheese over the top.

Bake and Serve:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes, or until the enchiladas are heated through, and the cheese is melted.
  • Garnish with fresh cilantro and sliced jalapeños if desired.
  • Serve the vegan enchiladas hot and enjoy!
    These vegan enchiladas make a delicious and satisfying meal. Adjust the spice levels to your preference by adding more or less chili powder and jalapeños. Enjoy!
Nutrition Facts
Vegan enchiladas
Serving Size
 
1 Serving
Amount per Serving
Calories
580
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
4
g
Sodium
 
1170
mg
51
%
Potassium
 
614
mg
18
%
Carbohydrates
 
72
g
24
%
Fiber
 
15
g
63
%
Sugar
 
6
g
7
%
Protein
 
14
g
28
%
Vitamin A
 
2239
IU
45
%
Vitamin C
 
41
mg
50
%
Calcium
 
129
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cucumber salad

Posted on by Leigh

Cucumber salad

Print Pin Rate
Prep Time: 10 minutes
Refrigerate: 30 minutes
Servings: 4 people
Calories: 203kcal

Ingredients

  • 2 cucumbers
  • 1 red onion
  • 200 g cherry tomatoes
  • 150 g feta cheese
  • 30 g fresh dill
  • 30 ml olive oil extra virgin
  • 30 ml white wine vinegar
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash the cucumbers, cherry tomatoes, and fresh dill thoroughly.
  • Peel the cucumbers if desired (you can leave some strips of skin for added texture). Slice the cucumbers thinly. You can use a mandoline slicer or a sharp knife.
  • Slice the red onion thinly. You can soak the onion slices in cold water for a few minutes if you find the taste too strong.
  • Cut the cherry tomatoes in half or quarters, depending on their size.
  • Crumble the feta cheese into small pieces.
  • Chop the fresh dill finely.
  • In a large salad bowl, combine the sliced cucumbers, red onion, cherry tomatoes, and crumbled feta cheese.
  • In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, fresh dill, salt, and pepper. Adjust the seasoning to taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad to combine all the ingredients and coat them evenly with the dressing.
  • Taste and adjust the seasoning with more salt and pepper if needed.
  • Refrigerate the cucumber salad for about 30 minutes before serving to allow the flavors to meld together.
  • Serve chilled as a refreshing side dish.
    Enjoy your delicious cucumber salad in metric measurements!
Nutrition Facts
Cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
203
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
33
mg
11
%
Sodium
 
442
mg
19
%
Potassium
 
435
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
1090
IU
22
%
Vitamin C
 
25
mg
30
%
Calcium
 
234
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan fudge

Posted on by Leigh

Vegan fudge

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Refrigerate: 3 hours
Servings: 10 brownies
Calories: 446kcal

Ingredients

  • 400 g dairy-free chocolate chips
  • 400 g canned coconut milk
  • 100 g creamy peanut butter or almond butter
  • 100 g maple syrup
  • 1 tsp vanilla extract
  • 100 g chopped nuts (optional)
  • a pinch of salt

Instructions

  • Prepare a square or rectangular baking dish (about 20×20 cm or 8×8 inches) by lining it with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium-sized saucepan, combine the coconut milk, dairy-free chocolate, peanut butter, and maple syrup (or agave nectar) over low heat.
  • Stir continuously until the chocolate and other ingredients are completely melted and the mixture is smooth. Be patient, and don't rush this step to prevent burning.
  • Once the mixture is smooth, remove it from the heat and stir in the vanilla extract and a pinch of salt if desired. If you're adding chopped nuts, fold them into the mixture at this point.
  • Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
  • Place the dish in the refrigerator and let it chill for at least 2-3 hours, or until the fudge is set.
  • Once the fudge has set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or rectangles.
  • Enjoy your vegan fudge! Store any leftovers in an airtight container in the refrigerator.
    Feel free to customize this recipe by adding other ingredients like dried fruits, shredded coconut, or your favorite vegan mix-ins. Enjoy your homemade vegan fudge!
Nutrition Facts
Vegan fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
446
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Sodium
 
50
mg
2
%
Potassium
 
229
mg
7
%
Carbohydrates
 
37
g
12
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
7
g
14
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
84
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan lentil curry

Posted on by Leigh

Vegan lentil curry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 754kcal

Ingredients

Lentil Curry

  • 250 g dried green or brown lentils
  • 1 onion finely chopped
  • 2 garlic cloves
  • 1 thumb-sized piece of ginger
  • 1 red bell pepper diced
  • 1 can diced tomatoes
  • 400 ml coconut milk
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (adjust to taste)
  • fresh coriander for garnish
  • salt to taste
  • pepper to taste

Rice

  • 250 g long-grain rice
  • 500 ml water
  • a pinch of salt

Instructions

Cook the Rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a medium-sized saucepan, combine the rinsed rice, water, and a pinch of salt.
  • Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.

Prepare the Lentil Curry:

  • Heat the vegetable oil in a large pan or pot over medium heat.
  • Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
  • Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes.
  • Add the diced red bell pepper and cook for an additional 3-4 minutes until it begins to soften.
  • Sprinkle the curry powder, ground turmeric, ground cumin, ground coriander, and chili powder over the vegetables. Stir well to coat the vegetables in the spices, and cook for another 1-2 minutes until fragrant.
  • Add the dried lentils, diced tomatoes (with their juices), and coconut milk to the pot. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and the curry has thickened. You may need to add a bit of water if the curry gets too thick.
  • Season the lentil curry with salt and pepper to taste.

Serve:

  • Serve the vegan lentil curry over the cooked rice.
  • Garnish with fresh cilantro leaves.
    Enjoy your delicious vegan lentil curry on rice!
Nutrition Facts
Vegan lentil curry
Serving Size
 
1 Serving
Amount per Serving
Calories
754
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Sodium
 
46
mg
2
%
Potassium
 
1268
mg
36
%
Carbohydrates
 
102
g
34
%
Fiber
 
24
g
100
%
Sugar
 
6
g
7
%
Protein
 
25
g
50
%
Vitamin A
 
1188
IU
24
%
Vitamin C
 
55
mg
67
%
Calcium
 
141
mg
14
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Crispy mustard chicken and mash

Posted on by Leigh

Crispy mustard chicken and mash

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 46 minutes
Total Time: 1 hour 1 minute
Servings: 4 people
Calories: 820kcal

Ingredients

For the Crispy Mustard Chicken

  • 4 chicken fillets
  • 2 tbsp Dijon mustard
  • 2 tbsp wholegrain mustard
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp paprika
  • salt to taste
  • ground pepper to taste
  • cooking oil for frying

For the Mashed Potatoes

  • 4 large potatoes peeled and diced
  • 1/2 cup milk
  • 50 g butter
  • salt to taste
  • ground pepper to taste

Instructions

For the Crispy Mustard Chicken

  • Preheat your oven to 180°C (350°F).
  • In a bowl, mix together the Dijon mustard and wholegrain mustard.
  • In a separate bowl, combine the breadcrumbs, grated Parmesan cheese, paprika, salt, and black pepper.
  • Dip each chicken breast into the mustard mixture, making sure to coat both sides evenly.
  • Press the chicken into the breadcrumb mixture, ensuring it's well coated with the breadcrumb mixture on both sides.
  • Heat some cooking oil in a large ovenproof skillet or frying pan over medium-high heat. Once hot, add the chicken breasts and cook for about 2-3 minutes on each side until they are golden brown.
  • Transfer the skillet to the preheated oven and bake for an additional 20 minutes or until the chicken is cooked through and has reached an internal temperature of 75°C (165°F).

For the Mashed Potatoes

  • While the chicken is baking, place the diced potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, which should take about 15-20 minutes.
  • Drain the potatoes and return them to the pot.
  • Add the milk and butter to the potatoes. Use a potato masher or a hand mixer to mash the potatoes until they are smooth and creamy. Season with salt and white pepper to taste.
  • Serve the crispy mustard chicken alongside a generous portion of mashed potatoes. You can also add some steamed vegetables or a side salad for a complete meal. Enjoy!
Nutrition Facts
Crispy mustard chicken and mash
Serving Size
 
1 Serving
Amount per Serving
Calories
820
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
12
g
Cholesterol
 
153
mg
51
%
Sodium
 
809
mg
35
%
Potassium
 
1951
mg
56
%
Carbohydrates
 
90
g
30
%
Fiber
 
10
g
42
%
Sugar
 
6
g
7
%
Protein
 
35
g
70
%
Vitamin A
 
835
IU
17
%
Vitamin C
 
73
mg
88
%
Calcium
 
276
mg
28
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan mushroom ragu

Posted on by Leigh

Vegan mushroom ragu

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 418kcal

Ingredients

  • 300 g mushrooms sliced
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1 carrot finely diced
  • 1 celery stalk finely chopped
  • 400 g canned crushed tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • 200 ml vegetable broth
  • 200 ml red wine (make sure it's vegan)
  • 2 bay leaves
  • 250 g tagliatelle pasta
  • salt to taste
  • pepper to taste

Garnish

  • Fresh basil leaves
  • Vegan Parmesan cheese (optional)

Instructions

  • Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 2-3 minutes.
  • Add the sliced mushrooms, carrots, and celery to the pan. Cook, stirring occasionally, until the vegetables have softened and the mushrooms have released their liquid, about 5-7 minutes.
  • Pour in the red wine and vegetable broth. Stir well and bring the mixture to a simmer.
  • Add the crushed tomatoes, dried thyme, dried oregano, dried basil, bay leaves, salt, and pepper. Stir to combine.
  • Reduce the heat to low, cover the pan, and let the ragu simmer for about 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors meld together.
  • While the ragu is simmering, cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
  • Once the ragu has thickened and the vegetables are tender, taste and adjust the seasoning as needed. Remove and discard the bay leaves.
  • Serve the mushroom ragu over the cooked tagliatelle pasta. Garnish with fresh basil leaves and vegan Parmesan cheese, if desired.
    Enjoy your vegan mushroom ragu on tagliatelle!
Nutrition Facts
Vegan mushroom ragu
Serving Size
 
1 Serving
Amount per Serving
Calories
418
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
53
mg
18
%
Sodium
 
363
mg
16
%
Potassium
 
855
mg
24
%
Carbohydrates
 
61
g
20
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
13
g
26
%
Vitamin A
 
2928
IU
59
%
Vitamin C
 
14
mg
17
%
Calcium
 
88
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cod with crispy green beans

Posted on by Leigh

Cod with crispy green beans

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 631kcal

Ingredients

For the Cod

  • 4 cod fillets
  • 100 g all-purpose flour
  • 2 eggs beaten
  • 150 g breadcrumbs
  • salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil

For the Crispy Green Beans

  • 250 g fresh green beans trimmed
  • 50 g breadcrumbs
  • 30 g grated Parmesan cheese
  • 2 garlic cloves
  • 1 tbsp olive oil
  • salt to taste
  • ground pepper to taste

Instructions

  • Preheat your oven to 200°C (392°F).

Prepare the Cod

  • Season the cod fillets with salt and pepper.
  • Dredge each fillet in flour, ensuring it's coated evenly.
  • Dip the floured fillets into the beaten eggs.
  • Coat them with breadcrumbs, pressing gently to adhere the breadcrumbs to the fish.
  • Heat the olive oil in an ovenproof skillet or pan over medium-high heat. Once hot, add the cod fillets and cook for about 2-3 minutes on each side until they turn golden brown.
  • Transfer the skillet to the preheated oven and bake the cod for about 12 minutes or until it's cooked through and flakes easily with a fork.
  • While the cod is baking, prepare the Crispy Green Beans
  • In a bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, olive oil, salt, and pepper.
  • Toss the trimmed green beans in this breadcrumb mixture, ensuring they are well coated.
  • Arrange the coated green beans on a baking sheet lined with parchment paper.
  • Place the green beans in the oven alongside the cod during the last 5-7 minutes of baking. Roast them until they become crispy and golden.
  • Once the cod and green beans are done, remove them from the oven.
  • Serve the crispy cod fillets with the roasted green beans as a side. You can also garnish with lemon wedges and fresh herbs for added flavor.
    Enjoy your delicious cod with crispy green beans!
Nutrition Facts
Cod with crispy green beans
Serving Size
 
1 Serving
Amount per Serving
Calories
631
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
174
mg
58
%
Sodium
 
641
mg
28
%
Potassium
 
1133
mg
32
%
Carbohydrates
 
61
g
20
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
51
g
102
%
Vitamin A
 
695
IU
14
%
Vitamin C
 
10
mg
12
%
Calcium
 
232
mg
23
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan pasta salad

Posted on by Leigh

Vegan pasta salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 405kcal

Ingredients

Salad

  • 250 g pasta vegan pasta of your choice
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh parsley chopped

Dressing

  • 60 ml olive oil
  • 45 ml balsamic vinegar
  • 1 garlic cloves
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Cook the pasta: Boil the pasta according to the package instructions until it's al dente. Drain and rinse it under cold water to stop the cooking process. Set it aside to cool.
  • Prepare the vegetables: While the pasta is cooking, prepare the vegetables. Wash, chop, and slice the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives (if using), basil, and parsley. Place them all in a large mixing bowl.
  • Make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and season with salt and pepper. Whisk together until well combined.
  • Assemble the salad: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, then gently toss everything together until the salad is well coated with the dressing.
  • Chill and serve: Cover the bowl and refrigerate the vegan pasta salad for at least an hour to allow the flavors to meld. Before serving, you can garnish it with extra fresh herbs if desired. Enjoy!
Nutrition Facts
Vegan pasta salad
Serving Size
 
1 Serving
Amount per Serving
Calories
405
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
169
mg
7
%
Potassium
 
413
mg
12
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
1360
IU
27
%
Vitamin C
 
58
mg
70
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.