14 Day Vegan Plan: Lose weight and improve your health in just 14 days (2016)

Chapter 6. Dinner Recipes

Chickpea and spinach curry

Ingredients: (Serves 6)

2 cloves of chopped garlic

100 grams of spinach leaves

1 chopped onion

6 tomatoes

Half a teaspoon of oil

1 and a quarter inches of ginger that's been grated

1 teaspoon of ground cumin

1 teaspoon of turmeric

2 teaspoons of ground coriander

1 chopped head of broccoli

1 teaspoon of yeast extract

A pinch of chili flakes

4 tablespoons of red lentils

400 grams of chick peas

6 tablespoons of coconut cream

1 halved lemon

1 tablespoon of chopped cashew nuts

1 tablespoon of toasted sesame seeds

Method:

Place the garlic, onion, tomatoes and ginger into a blender, and blitz until you get a puree. Now fry all of the spices in a large pan for 2-3 seconds, and then add the yeast extract and puree. Cook until the ingredients are bubbling, and then add the coconut cream and lentils. Cook until tender, and add the broccoli, and cook for another 4 minutes. Now add the spinach and chickpeas, and stir. Squeeze in the lemon juice, and add the cashew nuts and sesame seeds, and stir again. Serve.

Lentil Lasagna

Ingredients: (Serves 4)

1 chopped celery stick

1 tablespoon of olive oil

1 chopped carrot

1 chopped onion

1 crushed clove of garlic

1 tablespoon of cornflour

800 grams of lentils

2 chopped cauliflower

1 teaspoon of mushroom ketchup

1 teaspoon of dried oregano

2 tablespoons of soy milk

1 teaspoon of powdered vegetable stock

9 egg-free dried lasagna sheets

A pinch of nutmeg

Method:

Place the oil, carrot, onion and celery in a pan and cook for about 15 minutes until the veg has gone soft. Now add the garlic and cook for 2 minutes, before stirring in the cornflour and lentils. Add 2 cups of water, the mushroom ketchup, tomatoes, stock and oregano and simmer for 15 minutes.

While the above ingredients are cooking, take another pan and cook the cauliflower for about 10 minutes so it's tender. Drain away the water, and add the soy milk and puree in a blender. Now add the nutmeg, stir and place the lentil mix in a baking dish (20 x 30 cm) and cover with 1 layer or lasagna. Add some more lentil mix, some puree, then some lasagna and continue until there are 3 layers of lentil mix, lasagna sheets and puree.

Cook in the oven, covered loosely for about 45 minutes, and serve.

Loaded bell peppers

Ingredients: (Serves 2)

A quarter of a cup of diced onion

2 diced sun-dried tomatoes

1 cup of water

1 cup of diced canned tomatoes

2 seeded bell peppers

1 vegetable stock cube

Three-quarters of a cup of brown rice

Half a cup of red wine

2 halved garlic cloves

1 cup of veggie crumbles

Method:

Add the sun-dried tomatoes, garlic and onion to a pan and cook on a medium to high heat until the tomatoes are soft. Then add the boullion cube and canned tomatoes and simmer for 15 minutes.

Add the tomatoes, wine and rice and simmer until the rice is cooked.

Add the veggie crumbles and stir, remove from the heat and take out the garlic. Add the mixture to the peppers and cooked them in the pan, and cover with the sauce. Cook until the peppers are tender. Serve.

Quick veg pasta

Ingredients: (Serves 5)

14 ounces of uncooked pasta

Vegetables of your choice

3 teaspoons of mixed herbs

Salt and pepper to season

3 tablespoons of olive oil

Method:

Preheat the oven to 400C. Chop and combine your chosen vegetables, add the olive oil and stir. Now sprinkle on the herbs and season. Place the vegetables in a dish and cook for approximately 30 minutes, or until the vegetables are soft.

Boil the pasta in a pan until it's done, drain and place in a bowl. When the vegetables are done, add them to the bowl, mix and serve.