Try these Vegan Recipes

Breakfast

Breakfast banger burrito with black beans, avo, and salsa (Serves 6)

Ingredients:

1 packet Wood Smoked Breakfast Sausages (6 x 50g), sliced lengthways (We used Fry’s)

15ml oil ½ onion, finely chopped

½ tin chopped tomatoes

1 tin black beans, drained and rinsed

Salt and pepper, to taste

2 avocados, peeled and sliced

4 wholegrain wraps

Salsa of chopped spring onion, tomato, yellow pepper and coriander

Method:

Fry the halved breakfast bangers in a little oil.

Remove and place on absorbent paper. In the same pan, fry the onion until soft, add the tomato and black beans, season with salt and pepper, and heat through.

Place the wraps on the counter.

Share the bean mix between the 4 wraps, placing it down the centre.

Slice the avocado and place it next to the row of bean mix.

Place 2 ½ slices of the bangers in each wrap. Roll up, cut, and serve with salsa on the side.

Lunch

Roasted cauliflower salad with chickpeas, red pepper and rocket

(Serves 4)

Ingredients:

5 cups (680g) cauliflower florets (about 5cm) wide

2 medium cloves garlic, unpeeled

3 tablespoons olive oil, divided

1/4 teaspoon plus 1/8 teaspoon kosher salt, divided

2 teaspoons red wine vinegar

1/4 teaspoon dried oregano

1/8 teaspoon freshly ground black pepper

2 cups baby rocket

1 medium red bell pepper, diced

3/4 cup cooked no-salt added chickpeas, drained and rinsed if canned

Method:

Position a rack in the middle of the oven and preheat to 190 degrees.

On a large, rimmed baking sheet, combine the cauliflower and the garlic cloves; drizzle with 1 tablespoon of the oil, sprinkle with 1/8 teaspoon of the salt and toss to coat.

Roast, tossing once or twice, for about 30 minutes, or until the cauliflower is tender and golden brown in spots. Let the cauliflower and the garlic cool to room temperature. If not using right away, refrigerate until needed.

Squeeze the garlic out of its paper into a medium bowl; discard any tough stem ends. Sprinkle the garlic with the remaining 1/4 teaspoon of salt, then mash with a fork until a fairly smooth paste is formed. Add the remaining 2 tablespoons of oil to the bowl, along with the vinegar, oregano and black pepper and whisk to combine. In a large bowl, toss together the roasted cauliflower, rocket, bell pepper and chickpeas. Drizzle with the dressing, toss to coat and serve.