10 HEALTHY PLANT-BASED RECIPES ALLERGEN-FREE, DIET-FRIENDLY WE'RE ALL ABOUT HEALTHY AND NUTRITIOUS FOOD At Foodaciously, we help you eat healthy and nutritious yet incredibly satisfying food.
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our favourite recipes and if you like them, you can discover hundreds more for free on our Recipe Search Engine . ALMOND BUTTER BROWN RICE BARS Large Ripe Banana, 1 Puffed Brown Rice, 100 g / 3.5 oz 12 bars Almond Butter, 130 g / 4.6 oz Raisins, 100 g / 3.5 oz 30 mins Hazelnuts, 50 g / 1.8 oz
155 Kcal
INSTRUCTIONS
1. Blend the bananas in a food processor into a smooth mash.
2. Then, add them to a bowl with all the remaining ingredients and work them with your hands into a dense and sticky dough. 3. When pressed into a compact ball, the rice bar mixture should hold together. 4. Transfer the mix into a 20 cm (8 inches) square baking tin lined with baking paper. 5. Flatten and compact the mixture with the back of a spoon, pressing it down as hard as you can. 6. Keep the tin in the fridge for at least 20 minutes to allow the puffed rice mix to set and harden. 7. Finally, remove the rice slab from the tin and use a knife to slice it into 12 single-serving bars. 8. Store the rice bars in the fridge in an airtight container for up to 5 days or freeze them for two months.
Roast the hazelnuts
in a skillet or oven before adding them to the bar mix for a crunchier finish. FIBRE-BLAST RASPBERRY SMOOTHIE Raspberries, 100 g / 3.5 oz Medium Banana, 1/2 1 glass
Beetroot (Raw or Cooked), 1/2
Almond Butter, 1/2 tbsp 5 mins
Chia Seeds, 1 tsp
Rolled Oats, 30 g / 1 oz 290 Kcal Almond Milk, 125 ml / 4.5 fl oz
INSTRUCTIONS
1. Add all the ingredients to a blender or food processor and
blitz into a creamy smoothie. 2. The smoothie will be quite thick, but you can add more milk to get a runnier consistency if preferred. 3. Also, keep in mind that the chia seeds will absorb water and swell, thickening the smoothie even more. 4. Pour the smoothie into a glass and enjoy. 5. You can store the smoothie in a sealed jar in the fridge for 3 days.
Swap almond milk
with soy milk or hemp milk for a boost of plant- based proteins. Recipe Search Finding your ideal recipe has never been easier!
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No Ads, No Allergens, Diets, Discover Awesome Paywalls. Ever! Nutrition. And More! Recipes Quickly! POACHED PLUMS TURMERIC OATMEAL Water, 60 ml / 2 fl oz Soy Yoghurt, 100 g / 3.5 oz Cinnamon, 1/2 tsp Pumpkin Seeds, 1/2 tbsp 1 bowl
Large Ripe Plums, 2
Soy Milk, 190 ml / 6.7 fl oz 15 mins
Oats, 30 g / 1 oz Turmeric, 1/2 tsp 370 Kcal Almond Butter, 1/2 tbsp
INSTRUCTIONS
1. Pour water into a pot, stir in the cinnamon, and add the plums, halved and pitted. 2. Bring the water to a boil and simmer the plums for 10 minutes covered until they have softened and released their purple juices. 3. Meanwhile, bring milk and oats to a boil in a clean pot and simmer for 5 minutes over low heat while stirring. 4. Once the porridge is thick and creamy, stir in the turmeric and almond butter and turn off the heat. 5. Serve the golden oatmeal in a bowl, topped with yoghurt, poached plums, and pumpkin seeds. 6. Finally, drizzle all with the syrupy plum juices and enjoy.
Add a pinch of cracked black pepper to the oatmeal to boost the beneficial effects of turmeric. OVEN-BAKED THYME BEET CHIPS Raw Beetroots, 470 g / 1 lbs Lemon Juice, 2 tbsp 2 servings
Ground Dried Thyme, 2 tsp
1 hour
100 Kcal
INSTRUCTIONS
1. Peel the beetroots and slice them into thin chips (1-2 mm thick) with a mandoline slicer or a sharp knife. 2. In a bowl, combine lemon juice with thyme and salt and pepper to taste. Toss the beets in the seasoning, rubbing them thoroughly until coated. 3. Line a baking tray with parchment paper and arrange the chips flat, keeping them close to one another. 4. Bake them for 30 minutes at 120°C (250°F) in fan mode. 5. Then, flip the chips upside down, return them to the oven, and bake for a further 20-30 minutes or until dry and crispy. 6. Once ready, transfer the chips to a wire rack and let them cool down completely to crisp up even more.
Enjoy them on the
same day while still crunchy with a dip like hummus or guacamole. GOJI BERRY & PISTACHIO CHICKPEA SALAD Fresh Cauliflower, 320 g / 11 oz Cumin, 1 tsp Canned Chickpeas, 260 g / 9.2 oz Paprika, 1 tsp 2 bowls
Curly Kale, 120 g / 4.2 oz Allspice, 1/2 tsp
Goji Berries, 30 g / 1 oz Cinnamon, 1 tsp 30 mins
Pistachios, 40 g / 1.4 oz Fresh Coriander, 2 tbsp 460 Kcal Extra Virgin Olive Oil, 1 tbsp Lemon (zested and juiced), 1
INSTRUCTIONS
1. Add the cauliflower florets to a food processor and blitz
them in short pulses into small grains. 2. Heat a drizzle of olive oil in a skillet, add the cauliflower "rice", and cook it uncovered for 5-8 minutes. 3. For the dressing, mix lemon zest, half of the lemon juice, spices, salt and pepper in a bowl. 4. Remove the tough stems from the kale and shred the leaves. Drizzle with the remaining lemon juice and massage the leaves with your hands to soften them. 5. Divide the cauliflower rice, drained chickpeas, and kale among bowls. Top them with goji berries, pistachios, and fresh coriander and pour in the dressing.
Cook the cauli-rice until
it's just slightly soft but still chewy to the bite, or it'll turn mushy. ROASTED AUBERGINES HARISSA PASTA Aubergines, 120 g / 4 oz Extra Virgin Olive Oil, 1 tbsp 2 bowls
Cherry Tomatoes, 120 g / 4 oz
Wholemeal Pasta, 150 g / 4.3 oz 35 mins
Lemon, 1/4 Fresh Chopped Parsley, 2 tbsp 490 Kcal Harissa Paste, 2 tbsp Canned Chickpeas, 200 g / 7 oz
INSTRUCTIONS
1. Add diced aubergines to a roasting tin and season with oil
and salt. 2. Roast them for 15 minutes at 190 °C (375 °F). 3. Then, add halved tomatoes and cook for 10 more minutes. 4. Cook the pasta in a pot of salted boiling water and drain it, saving some of the cooking water for the sauce. 5. Combine harissa sauce, parsley, 3 spoonfuls of the cooking water, lemon zest and juice in a serving bowl. 6. Add the pasta, roasted vegetables, and drained chickpeas and toss well.
Top the pasta with
toasted pine nuts or almonds for a crunchy finish and a good dose of healthy fats. CHIA SLAW PEA HUMMUS WRAP Frozen Peas, 180 g / 6.3 oz Red Cabbage, 100 g / 3.5 oz Lemon Juice, 1 tbsp Carrots, 100 g / 3.5 oz 2 wraps
Garlic, 1 Chia Seeds, 2 tsp
Extra Virgin Olive Oil, 1/2 tbsp Soy Yoghurt, 50 g / 1.8 oz 15 mins
1. Defrost the peas in a bowl of hot water for 10 minutes and
drain them. 2. Blitz them with lemon juice, garlic, oil, and tahini in a blender. 3. In a bowl, mix shredded cabbage and carrots with chia seeds, yoghurt, vinegar, and mustard. 4. To make one wrap, spread half of the pea hummus in the centre and top it with half of the chia coleslaw. 5. Roll the tortilla over the filling into a tight wrap and repeat for the other wrap.
Boost the green pea
hummus with 1-2 tbsp of nutritional yeast flakes for a good source of vitamin B12. OYSTER MUSHROOM CASHEW SOUP King Oyster Mushrooms, 150 g / 5.3 oz Garlic, 1 Shiitake Mushrooms, 50 g / 1.8 oz Shallot, 1/2 2 bowls
Extra Virgin Olive Oil, 1 tbsp Leeks, 85 g / 3 oz
Cashew Nuts, 40 g / 1.4 oz Juiced Lime, 1/4 30 mins
Canned White Beans, 250 g / 8.8 oz Fresh Thyme, 1/2 tbsp
Black pepper, to taste 340 Kcal
INSTRUCTIONS
1. Soak the cashew nuts in a bowl of hot water.
2. Meanwhile, slice the mushrooms and season with thyme, salt, half of the oil, and crushed garlic. 3. Then, roast them for 15 minutes at 190°C (375°F). 4. Sizzle sliced leeks with chopped shallots and the remaining oil in a saucepan. Cover with water and cook until soft. Then, blitz all in a blender to make a smooth leek purée. 5. Add drained white beans, drained cashews, and roasted mushrooms (saving some for garnishing) to a pot. 6. Cover with water, bring to a boil and simmer the soup for 10 minutes. 7. Blend the soup until smooth and creamy and then stir in the lime juice. 8. Serve and top the soup with a dollop of leek purée, the saved roasted mushrooms, and cracked black pepper.
Skip the blending for a
chunky mushroom stew instead. MOCHI FLOUR CHOCOLATE BROWNIES Glutinous Rice "Mochi " Flour, 400 g / 14 oz Coconut Milk Drink, 520 ml / 13 fl oz 16 brownies
Dark Chocolate (50%-70%), 300 g / 10.6 oz
40 mins
200 KCal
INSTRUCTIONS
1. Chop the dark chocolate, add it to a bowl, and melt it in the
microwave or bain-marie. Then, let it cool down slightly. 2. Mix sifted glutinous rice flour with coconut milk drink in a bowl. 3. Incorporate melted dark chocolate, folding it in with a spoon or spatula. 4. Grease a 20cm (8 inches) square tin, line it with baking paper, and spoon the mochi brownie dough into the tin, levelling it with a spatula. 5. Bake the brownie slab for 30 minutes at 180°C (355°F). 6. Once ready, let the bake cool down slightly before slicing it into squares. 7. Enjoy the brownies warm, as they'll be soft and extra gooey. You can quickly re-warm them the next day too.
Use dark chocolate 50%
for sweeter brownies or 70% for slightly bitter but more chocolaty brownies. WHOLEMEAL DATE & APPLE PIE Wholemeal Flour, 475 g / 1 lb Pitted Dates, 80 g / 2.8 oz Vegetable Oil, 120 ml / 4 oz Ground Cinnamon, 1 tsp 12 slices
Maple Syrup, 60 ml / 2 fl oz Corn Starch, 2 tbsp
Cold Water, 190 ml / 6.7 fl oz Baking Powder, 2 tsp 1h 20 mins
Granny Smith Apples, 1 kg / 2.2 lbs Zested Lemon, 1
300 Kcal
INSTRUCTIONS
1. Slice the apples into thin wedges, place them in a bowl with boiling water, and soak for 10 minutes. 2. Then, drain them, arrange them flat on a tray lined with kitchen paper, and pat them dry. 3. Blitz the dates with 50ml (1.7 fl oz) of water into a paste. Combine them with apples, cinnamon, and starch. 4. In a bowl, combine flour with baking powder, lemon zest, and a pinch of salt. Incorporate the maple syrup, oil, and remaining cold water and knead all into a dough. 5. Take two-thirds of the dough, roll it out to a 3mm thick disc, and ease it into a 26 cm (10 inches) pie dish. 6. Fill the pie base with the prepared date and apple mix. 7. Roll out the remaining one-third of the dough, cut it into strips, and lay them over the filling into a lattice pattern. Then, seal the edges and crimp them into a fluted shape. 8. Bake the pie for 30-40 min at 190°C (375°F) static until golden and crusty.
Keep the dough chilled.
It will be easier to handle and it will hold its shape better when baking. CORNMEAL & WALNUT BANANA BREAD Wholemeal Flour, 170 g / 6 oz Lemon Juice, 1 tbsp Cornmeal, 80 g / 2.8 oz Oat Milk, 80 ml / 2.8 fl oz 16 slices
Baking Powder, 3 tsp Raisins, 50 g / 1.8 oz
Baking Soda, 1 tsp Walnuts, 50 g / 1.8 oz 1 hour
Ground Cinnamon, 2 tsp
Ripe Bananas, 400 g / 14 oz 150 Kcal Vegetable Oil, 60 ml / 2 fl oz Maple Syrup, 50 ml / 1.8 fl oz
cinnamon, and a pinch of salt in a bowl. 2. Next, add mashed bananas, lemon juice, oil, maple syrup, and oat milk. Whisk all into a smooth cake batter. 3. Then, incorporate the raisins and chopped roasted walnuts. 4. Pour the cake batter into a greased loaf tin and optionally garnish with banana slices. 5. Bake the banana bread at 185°C (365°F) for 50 minutes. 6. Let it cool down on a rack before slicing it and enjoy.
Before baking, run a
greased knife lengthwise in the middle of the batter to help the cake rise evenly. We hope you liked these recipes!
