3 vegan recipes to elevate your plant-based menu
3 vegan recipes to elevate your plant-based menu
Made with Niulife’s Cocominos Original Sauce, these three vegan recipes are packed with colour and flavour to brighten up any dinner table!
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ pumpkin, cubed
- 2 tbsp olive oil
- ½ tsp paprika powder
- Salt & pepper
- 120g uncooked rice noodles
- Dressing
- Juice 1 lemon
- 2 tbsp Niulife Cocominos
- 2 tbsp sesame oil
- 1 tbsp minced ginger
- ¼ cup balsamic vinegar
-
- 1 tbsp sesame seeds
- 1 cup red cabbage, shredded
- 2 cups mixed lettuce
- 1 avocado, sliced
- 1 cucumber, sliced thinly
1 carrot, sliced thinly
¼ cup walnuts
⅓ cup sunflower seeds
Pomegranate seeds (optional) - Fresh coriander leaves
- Flax crackers
- 1 tbsp nigella seeds
Method
- Preheat oven to 180°C.
- Place the pumpkin into a bowl with olive oil, paprika, salt and pepper. Mix to coat and then empty onto a baking tray. Bake for 30-40 mins until pumpkin is tender.
- Bring a large pot of water to boil. Once the water is boiling, add the rice noodles and turn off the heat so they are just sitting in the pan, not boiling. Close and let sit for 15 mins.
- Mix the dressing ingredients together in a small bowl.
- Dress the salad in the dressing just prior to serving.
- When you’re ready to serve, divide the rice noodles and add into the bowls, add in the pumpkin, top with sesame seeds, dressed salad and avocado. Arrange cucumber and carrot slices and the flax crackers along the edge of the bowl. Add a generous sprinkle of nigella seeds to the noodles.
- Finish with a sprinkle of walnuts, sunflower seeds, the sprig of coriander and top with optional pomegranate seeds.
- Top with extra dressing if desired and serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
