Vegan
Broad bean recipes for tasty, filling weeknight meals – our chefs pick the ingredients and deliver them to your door.
- Eggplant Stew with Roasted Potatoes
- Coconut Tofu Satay Soup with Udon Noodles
- Teriyaki Tofu with Jasmine Rice, Marinated Vegetables and Sesame
- Spicy Wok with Vegan Mince, Noodles and Broccoli
- Smoked Tofu with Jasmine Rice, Pak Choi, and Chili in Asian Style
- Tofu in Caramelized Ginger-Orange Sauce with Broccoli and Rice
- Donburi - Japanese Rice Bowl with Tofu and Vegetables
- Indian Tofu Korma with Coconut Milk and Rice
- Coconut Cream Soup from Roasted Carrots with Hummus and Organic Rye Bread
- Tandoori Tofu in Coconut Sauce with Jasmine Rice and Fresh Cilantro
- Pasta with Roasted Broccoli and Hummus
- Thai Wok with Tofu, Vegetables, and Rice Noodles
- Spicy Lentil Soup & Roasted Garlic Bread
- Vegan Korean Pancakes with Cabbage, Marinated Cucumber, and Gochujang Dip
- Velvet Orchard Mocktail
- Sun & Salt
- Chilli Bolognese Sauce with Lentils and Pasta
- Coconut Tofu Soup with Ginger Flavor
- Creamy Pasta with Hummus, Sautéed Vegetables, Cumin, and Lemon
- Vegetarian Chili “con Carne” with Bean Salsa and Jasmine Rice
- Red Curry Soup with Rice Noodles, Tofu and Veggies
- Coconut Sweet Potato Curry with Lentils and Jasmine Rice
- Pasta with Peanut Sauce, Broccoli, Bell Pepper, and Herbs
- Oriental Cauliflower Curry with Chickpeas and Basmati Rice
- Pad Krapow with Tofu, Basil and Rice
- Tofu in Sweet Chlli Sauce with Rice
- Chickpea Curry with Carrots, Spinach, Peanut Butter and Rice
- Tofu with Pak Choi In Asian Style With Jasmine Rice
- Hoisin Udon Noodles with Mung Bean Sprouts and Vegan Mince
- oconut Curry with Red Lentils, Tofu, Spinach and Basmati Rice
- Stir-Fried Noodles with Plant-Based Mince and Lime-Marinated Carrots
- Indian Lentil Dhal with Coconut Milk, Curry Spices, and Basmati Rice
- Vegan Tomato Soup with Sausages, Herbs, and Rye Bread
Everyday vegan cooking is built around protein: lentils, chickpeas, tofu, tempeh, broad bean protein and soy mince. Dried lentils cook in 15–25 minutes depending on the variety – red lentils break down into the sauce, while black lentils keep their shape.
Tofu gets a great texture when you press it dry, cube it and toss it in cornflour before baking in a 200 °C oven for about 20 minutes. Tomato paste, soy sauce, smoked paprika and nutritional yeast add umami, so plant-based meals never taste flat.
Popular everyday vegan dishes include lentil bolognese, chickpea curry, tofu stir-fry and roasted vegetables with tahini sauce. Oat or coconut cream replaces dairy cream without any change to cooking times.
Pay attention to vitamin B12, iron and omega-3 fats on a vegan diet: fortified plant drinks, pulses paired with vitamin C-rich vegetables, and rapeseed oil or flaxseed help keep things balanced.
In Ruokaboksi's vegan recipes the plant proteins and spices come pre-measured, so trying out vegan everyday cooking doesn't require a new shopping list for every meal.
4.1
