10 easy vegan recipes

Sugar-free tahini caramel choc cups

Curb those mid-arvo or late-night sugar cravings with these rich, bite-sized delights. Fuelled by good fats (coconut butter and raw cashews) and healthy sweeteners (dried dates and vanilla bean), these treats can be made up in big batches and frozen, so they’re able to be enjoyed any time a craving strikes.

Avocado toast with grapefruit

You’ve tried avo toast with tomato and you’ve tried it with cheese, but have you ever tried accompanying the creamy brunch favourite with juicy grapefruit? Prepare to be amazed by this American twist on the classic breakfast order.

Vegan rendang curry with jackfruit and spelt flatbread

With a blend of Indonesian rendang flavours and clever use of tender jackfruit, this vegan take on the curry classic is one that will be on high rotation.

Caesar salad with herb-roasted chickpeas

Crunchy little chickpeas make an excellent, nutritious alternative to croutons, while chopped kale and tomatoes give this vibrant salad a nutritious edge. Top it off with a creamy, nutty dressing for a zing of flavour.

Zucchini and tofu noodles with coriander pesto

When wholesome zucchini and tofu noodles meets coriander pesto, it’s a magical culinary moment. A tasty way to eat your greens.

Lentil almond meatballs with spaghetti and Napoli sauce

Fill up with this comforting bowl of Italian goodness. Low in fat and calories, this healthy, nutrient-loaded and meat-free alternative to meatballs doesn’t skimp on any flavour.

Vegan brownie and strawberry frozen cheesecake

Just try and stop at one slice! This sweet and creamy no-bake cheesecake contains no dairy or refined sugar, instead gaining its great taste from nuts, cocoa, fresh dates and strawberries.

Mango, lime and coconut swirl popsicles

These fruity, summer-ready popsicles take the nasties out of regular dessert treats (think processed sugars and artificial colourings) and replaces them with nutrition-rich coconut yoghurt, lime, fresh mangoes and agave syrup. They’re healthy, flavoursome and are only four ingredients away — winner.

Brown rice and roast pumpkin salad

Bold flavours of roast pumpkin, maple syrup and soy sauce complement brown rice and leafy greens to give your view of salads a pleasant refresher. Pack it up and take it to work for a healthy lunchtime meal or enjoy it throughout summer as a dinnertime side.

Roasted Brussels sprouts, cranberry and almond salad

If you don’t like Brussels sprouts, you’ve never had them like this before. The divisive greens get a moreish makeover when roasted in the oven and tossed in a zesty lemon mustard dressing along with crunchy almonds, dried cranberries, garlic and mint.