3 refreshing vegan plant-based recipes to get you started | Food-wine News

Veganism isn’t just a trend — it’s a lifestyle choice that prioritises animal welfare. November 1, World Vegan Day, is observed to honour this conscious way of living.

It’s the perfect time to embrace plant-based eating and bid farewell to animal products. To mark this occasion, we’ve handpicked some vegan recipes that’ll kickstart your journey towards a healthier, more sustainable future.

But before we dive into the deliciousness, let’s explore the health benefits of a vegan diet. According to Bharathi Kumar, a dietician at Fortis Hospital, Nagarbhavi, Bangalore, it can lower the risk of chronic diseases, aid in weight management, increase nutrient intake, help manage diabetes, reduce cholesterol levels, and boost digestion thanks to its high fibre content.

Now, let’s tantalise your taste buds with these three delectable vegan recipes:

Banoffee Cake

If you thought ‘banoffee’ meant banana + toffee (not coffee), you’re right! This vegan twist on the classic Banoffee cake features a soft banana sponge with layers of homemade toffee-style sauce and vanilla buttercream.


Festive offer

*360 ml dairy-free milk + 2 tsp apple cider vinegar
*3 large ripe bananas, mashed
*360 g self-rising flour
*1 tsp baking powder
*1/4 tsp bicarbonate soda
*1 teaspoon ground cinnamon
*100 g light olive oil
*150 g light brown sugar
*100 g dairy free yoghurt

For the toffee sauce:
*150 g nut butter (peanut or almond)
*60 g maple syrup
*2 tbsp coconut oil, melted

For frosting:
*227 g dairy-free butter, softened to room temperature
*420 g powdered sugar
*3 tbsp dairy-free milk
*1/2 tsp vanilla bean extract


1. Preheat oven to 175 degrees Celsius.
2. Line 3 tins (6 inches each).
3. Mash banana and then add in the remaining wet ingredients.
4. Sift in the dry ingredients.
5. Mix until just combined.
6. Pour into the tins and bake for 25-35 minutes (or until golden and cooked through — insert a knife or toothpick into the centre to test!)
7. Make the toffee sauce by combining the ingredients.
8. With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light in colour.
9. With the mixer on low, add the powdered sugar bit by bit, scraping down the sides of the bowl after each addition.
10. Add vanilla extract and milk.
11. Layer the cakes with the toffee sauce and frosting.

Jamaican Jerk Lentils

Experience all the bold flavours of the Caribbean with a vegan spin. These jerk-style lentils deliver the same spicy kick as jerk-spiced chicken but in a meat-free version.


*1 red onion, diced
*4 garlic cloves, minced
*Thumb grated ginger, roughy chopped
*3 spring onions, chopped
*1/2 red pepper, diced
*1 tbsp coconut oil
*2-4 tbsp homemade jerk paste
*1 cup brown lentils, washed
*1 can plum tomatoes
*2 cups veggie stock
*1/2 tsp browning (charred brown sugar)
*1 tbsp brown sugar
*Few sprigs fresh thyme


1. Heat a pan on medium heat, add the coconut oil then the veg and cook down for 5 mins until soft.
2. Add the jerk sauce and mix well.
3. Wash the lentils then add them into the pan with plum tomatoes, and veg stock then bring to a boil.
4. Add the browning, sugar, and thyme then lower to a simmer and cover. Cook for 30-35mins until lentils are cooked and soft.
5. Serve up with some rice and plantain. Enjoy!

Vegan Pad Thai

Say goodbye to takeout with this quick and easy vegan Pad Thai. It’s loaded with crispy tofu, fresh vegetables, and tons of flavor. You’ll never look at restaurant Pad Thai the same way again!


*150-200 g rice noodles, prepared according to package directions.
*200 g firm tofu, dried in a towel and torn into coarse pieces
*2 tbsp cornstarch
*2 tablespoons peanut oil
*3 cloves of garlic, chopped
*100 g bean sprouts
*1 carrot, in sticks
*2 spring onions, in sticks
*50 g roasted peanuts, coarsely chopped

For sauce:
*2 tbsp soy sauce
*1 tbsp tamarind paste
*1 tbsp brown sugar (or palm sugar)
*1 tsp chili flakes (or more to taste)

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For toppings:
*Lime wedges to serve
*Fresh cilantro to garnish


*Tear tofu into bite-sized pieces with your fingers and mix with cornstarch.
*Heat 5 tbsp peanut oil in a wok. Add tofu and deep fry for 5-7 min until golden brown and crispy.
*Set aside and leave about 2 tbsp oil in the wok.
*Add garlic and 1/2 tsp Kala Namak to the pan and fry for 1 min.
*Add beansprouts, carrot sticks and green onions and fry for 2-3 min.
*Add rice noodles to the pan and mix well.
*In a bowl, mix all the ingredients for the sauce and add to the noodles.
*Add back tofu to the pan and fry everything for another 2-3 min.
*Sprinkle chopped peanuts, squeeze lime juice, and garnish with fresh cilantro.

So, which recipe will you whip up first?

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