Flavourful vegan Bolognese is a smart choice for brain health

From ajc.com/food-and-dining

Brain health is a hot topic in my kitchen, as I explore ingredients that might offer health benefits beyond basic nutrition. I made this Vegan Lentil Bolognese recipe with a trio of superfoods that are good for your brain as well as your body.

Lentils are high in folate, a key nutrient in the production of neurotransmitters that may support mood and mental clarity. Cremini mushrooms deliver umami and may help cognitive function. Walnuts round out the trio, supplying omega-3 fatty acids, which are essential fats that help combat stress and inflammation.  

This combination of toothsome lentils, meaty mushrooms and fat-rich walnuts mimics the texture and flavour of ground meat found in a traditional Bolognese recipe.

Does this speedy, plant-based Bolognese made with a jar of marinara taste like the traditional Italian sauce containing ground beef, pork and lamb that is slow-cooked for 5 or more hours? No, it does not. Is this plant-based version hearty and delicious with deep, bold flavour, and packed with good and good for your brain nutrients? Yes, it is, and that’s something to think about.

Vegan Lentil Bolognese

       Vegan Lentil Bolognese served on top of rigatoni is a smart, healthy meal. (Virginia Willis for The Atlanta Journal-Constitution)

There are several colours of lentils, including red, green, brown and black. I prefer red lentils in this dish as they readily blend into the tomato sauce, but you may use any colour in this protein-rich, tangy dish. Make certain to cook them until tender, but not overly soft.

No salt is added because jarred marinara sauce typically has a high sodium content; adjust as needed to taste.

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 carrot, ¼-inch dice
• 1 stalk celery, ¼-inch dice
• 1 clove garlic, very finely chopped
• 8 ounces sliced cremini mushrooms, chopped
• 1 (24-ounce) jar prepared marinara sauce
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 cup dry lentils, preferably red
• 1/4 cup finely chopped walnuts
• ¼ teaspoon freshly ground black pepper
• 1 pound pasta, such as rigatoni
• 
  
• 1. Make the sauce: In a large shallow skillet over medium heat, heat the oil. Add the onion, carrot and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chopped mushrooms and cook, stirring occasionally, until the mushrooms are dry, 3 to 5 minutes.
• 2. Add the marinara. Add the water to the emptied jar and recap with the lid. Shake to clean the jar. Add the marinara water to the skillet. Add the tomato paste, Italian seasoning, lentils and walnuts. Season with pepper. Stir to combine. Reduce the heat to a simmer and cook, stirring occasionally, until the lentils are tender and the mixture has thickened, 15 to 20 minutes.
• 3. Cook the pasta: while the sauce simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook until tender, about 10 minutes or according to package instructions. Drain the pasta and keep warm.
• 4. Once the lentils are tender, taste and adjust the sauce for seasoning with pepper. Spoon the cooked pasta into warmed bowls, top with the sauce and serve immediately.

Serves 4.

Per serving: 521 calories (percent of calories from fat, 39), 18 grams protein, 62 grams carbohydrates, 11 grams total sugars, 10 grams fibre, 23 grams total fat (3 grams saturated), no cholesterol, 601 milligrams sodium.

https://www.ajc.com/food-and-dining/2026/02/flavorful-vegan-bolognese-is-a-smart-choice-for-brain-health/

Mark Moriarty’s step-by-step guide to flavour-filled, exciting vegan cooking

From irishtimes.com 

By Mark Moriarty

Vegan food has come a very long way in Ireland and aren’t we lucky that it has?

If you had asked me 20 years ago where vegan food sat in Ireland, I’d probably have pointed you towards a worthy lentil stew and left it at that. Back then it lived on the fringes. It was a mix of the admirable, the earnest and, if we’re honest, rarely reached centre stage. Fast-forward to now and it’s impossible to ignore how much has changed. Vegan food has grown up alongside us, moving from niche cafes to supermarket aisles, restaurant tasting menus and home kitchens all over the country. It’s no longer about compromise; it’s about choice, curiosity and confidence.

For my own part, I’ll admit something that probably won’t surprise anyone: I’ve rarely, if ever, cooked completely vegan. Not through any resistance, but because my cooking instinctively leans on butter, cream and cheese for comfort and depth. Take those away and you’re suddenly exposed. There’s nowhere to hide. Every ingredient has to pull its weight, and every decision matters. I’ve always found that a challenge, and it explains why I laughed out loud/cried when I realised at the last minute that a recent private dinner I was hosting included two vegans. Five courses. No dairy safety net. No quiet grating of Parmesan at the last minute. Instead, I had to rethink everything from the ground up. What gives richness without cream? What creates savouriness without cheese? How do you build excitement across five plates when restraint is the rule?

The answer, it turns out, was vegetables, treated with the same respect I’d usually reserve for a prime cut of meat. I found myself gravitating towards cabbage and cauliflower, two ingredients that have been quietly waiting in the wings for their moment. Cooked properly, they’re packed with flavour. Add spice for warmth and complexity, acid to lift and sharpen, and texture to keep things interesting, and suddenly you’re not missing anything at all.

In these two recipes, that’s exactly what I’ll be doing: showcasing cabbage and cauliflower in all their glory. I’d still love a bit of dairy in there, of course – old habits die hard – but I can promise you the dishes are delicious all the same.

The cauliflower relies on the slow caramelisation on the pan, in much the same way as a piece of meat would. Malaysian spices are sweet with heat at the same time while the crunch of the cashew adds texture. Creamy coconut ties everything together while adding that creamy element.

The cabbage is another vegetable that benefits from time on the pan – the residual heat will also cook it the whole way through. Natural ingredients such as garlic and lemon are then manipulated with low heat and salt to create sweet garlic purée and preserved lemon peel, the two coming together to provide a punchy dressing that’s great to have in the fridge at all times.

Mark Moriarty’s vegan recipe for cauliflower roasted in Malaysian spices

Serves:2   Cooking Time: 20 mins   Prep Time: 20 mins

Mark Moriarty's cauliflower roasted in Malaysian spices with coconut, crispy chilli and garlic, cashew and lime. Photograph: Harry Weir

Ingredients

• 2 tbsp vegetable oil
• 1 small cauliflower
• 1 tbsp ground coriander
• ½ tbsp ground cumin
• 1 tsp fennel seeds
• 1 tsp ground cinnamon
• 1 tsp turmeric
• ½ tsp ground cloves
• Sea salt
• 200ml coconut cream
• 2 tsp cornflour, mixed with 30ml water
• Juice and zest of 1 lime
• 2 tbsp Vegetable oil
• 4 garlic cloves, thinly sliced
• 2 tsp chilli flakes
• 2 tbsp cashew nuts, toasted and roughly chopped
• 2 spring onions, thinly sliced
• Coriander leaves, for garnish
• Mint leaves, for garnish

1. Preheat the oven to 180 degrees.
2. Place an ovenproof frying pan on a medium heat and add the oil. Trim the outer leaves off the cauliflower, then cut the cauliflower head into quarters and place in the pan, flat side down. Fry for three to four minutes until golden brown, then turn them on to the other flat side and fry for three to four minutes.
3. Mix the spices together in a small bowl, then sprinkle them over the cauliflower quarters and season with salt. Place the pan in the oven to finish roasting for 10 minutes at 180 degrees.
4. While the cauliflower is roasting, heat a small saucepan and add the coconut cream. Stir in the cornflour and bring to a simmer to thicken, while stirring regularly, then take off the heat and allow to cool. Finish by stirring in some lime juice and lime zest.
5. Heat a frying pan and add some oil. Add the thinly sliced garlic and cook over a low heat until the garlic is golden brown and crispy, then stir in the chilli flakes and remove from the heat.
6. Remove the roasted cauliflower from the oven. Spoon some of the lime coconut cream on a serving plate, and add a wedge of roasted cauliflower. Spoon over some of the crispy garlic and chilli and finish with some toasted cashew nuts. Garnish with some sliced spring onions, coriander leaves and mint leaves.

Mark Moriarty’s vegan recipe for roasted cabbage with confit garlic and preserved lemon dressing

Serves:2   Cooking Time:  20 mins   Prep Time:  20 mins

Mark Moriarty's recipe for roasted cabbage with confit garlic and preserved lemon dressing. Photograph: Harry Weir

Ingredients

• 1 whole garlic bulb
• Sea salt
• 1tbs olive oil
• 1 savoy cabbage
• 2tbs vegetable oil
• 2tbs preserved lemon zest, diced
• 1tbs wholegrain mustard
• 3tbs olive oil
• Juice of half a lemon
• Handful fresh parsley, chopped
• 1tbs sesame seeds, toasted
• 2tbs pumpkin seeds, toasted
• Black pepper and sea salt

1. Start by making the confit garlic. Preheat the oven to 160 degrees. Place the full bulb of garlic on a piece of tinfoil. Season with salt and a drizzle of olive oil, then wrap the garlic in the tin foil, place on an oven tray and roast for two hours at 160 degrees. Remove and allow to cool.
2. Remove the outer loose leaves of the cabbage, then cut the savoy head into quarters. Place a non-stick frying pan on a medium heat and add some vegetable oil. Place the cabbage quarters in the pan flat side down and cook for four minutes until browned. Then turn them on to the other flat side and cook for four minutes or until browned on that side. Then remove the pan from the heat and cover with a lid. Leave for 15 minutes with the lid on, while off the heat, so the cabbage continues cooking and softens.
3. To make the dressing, squeeze some browned garlic pulp from six/garlic cloves into a small bowl. Add the diced, preserved lemon zest, mustard, olive oil and lemon juice, and stir to combine.
4. To serve, place the cabbage pieces on serving plates and spoon over some of the confit garlic and preserved lemon dressing. Add some chopped parsley and season with salt and pepper. Then, garnish with some toasted sesame and pumpkin seeds.

https://www.irishtimes.com/food/2026/02/21/mark-moriartys-step-by-step-guide-to-flavour-filled-exciting-vegan-cooking/

Three Vegan Comfort Meals To Beat The Blues

From plantbasednews.org

Because food is the ultimate therapy 

The blues rarely show up as one big dramatic moment. It creeps in quietly through financial stress, loneliness, grief, or the simple weight of getting through the day. In a recent video, Merle O’Neal turns to vegan comfort meals as a form of care during a period of burnout. The result is three simple, protein-forward meals that feel cosy without being complicated, and grounding without requiring much energy.

Merle O’Neal, known for her YouTube channel, recently shared a video where she walks viewers through three easy-to-make comfort foods that helped lift her mood during a difficult stretch during the holiday season. Her video shows how cooking small, nourishing meals can be an act of self-kindness when motivation is low.

O’Neal is a long-time vegan content creator whose channel blends high-protein plant-based recipes with candid conversations about mental health, money stress, and real-life burnout. She often emphasizes accessibility, both in cost and skill level, and makes a point of reminding viewers that caring for yourself does not need to be perfect to be meaningful. This video is no exception, centering vegan comfort food that feels doable on even the hardest days.

A yogurt bowl that feels like dessert for breakfast

This low effort breakfast yogurt bowl feels like dessert and delivers 20 grams of protein - Media Credit: YouTube / Merle O'Neal

O’Neal starts with what she calls an “elevated” yogurt bowl, easing viewers in with something intentionally low-effort. “This one’s really easy, quick, simple,” she says, noting that the vegan yogurt she uses provides “a minimum of 20 grams of protein.”

What sets the bowl apart is not the yogurt itself, but the warm, maple-toasted nuts prepared on the stovetop. O’Neal breaks walnuts by hand and cooks them slowly over medium-low heat with maple syrup until they begin forming sticky clusters. “You’ll notice if you’re doing it right that the nuts will start to cluster around the spatula,” she explains. “That’s how you know you’re basically done.”

She insists there is one crucial step. “When this happens, it’s really important that you eat it off the spatula,” she jokes, adding, “If you skip this step, it’s over.”

The bowl comes together with yogurt, berries, and a small handful of the toasted nuts. O’Neal opts for organic berries when possible, explaining, “With berries, I like to spring for organic ones”.

She frames the finished dish as a form of comfort disguised as nourishment. “If you’re thinking, Merle, that looks like a dessert. Exactly,” she says. “If you can have dessert for breakfast, why not?”

Ricotta crustinis for a fast, savoury lunch

YouTube / Merle O'NealThe crustinis are topped with high-protein tofu ricotta, sun-dried tomatoes, and fresh basil

For lunch, O’Neal turns to vegan ricotta crustinis, describing them as “a little bit bougie” while still being quick and flexible. She notes that store-bought vegan ricotta works, but prefers making her own tofu ricotta for both flavour control and protein.

“Tofu ricotta is probably the easiest vegan cheese to whip up,” she says, walking through a blend of tofu, nutritional yeast, garlic, white miso, lemon juice, olive oil, and seasonings. She cautions viewers to go light on salt, explaining, “The miso is going to bring a lot of sodium to it already.”

The ricotta is spread onto toasted slices of ciabatta baguette, then topped with sun-dried tomatoes and fresh basil. O’Neal emphasizes how fast the dish comes together. “This came together in five minutes,” she says. “If you already have the ricotta made, this comes together in one minute, maybe even 45 seconds.”

She highlights the versatility of the ricotta, calling it “super umami, flavourful, fantastic, high protein,” and adds, “You can put it on anything. I don’t care what you do with it. It’s your life.”

A noodle soup built for hard days

The final dish is a deeply comforting noodle soup, which O’Neal frames as emotional support as much as a meal. “Sometimes you just need hope in the form of a noodle soup,” she says.

She begins by slowly cooking sliced garlic and shallots, acknowledging the emotional release that comes with it. “It’s good to cry,” she says as her eyes water. “Cooking for myself is one of my favourite forms of self-love, and it is a true act of love.”

The soup builds flavour through a mix of mushrooms, including shiitake, cremini, and brown beech. O’Neal explains the purpose of each, noting that shiitakes are “very deeply umami flavoured,” while creminis provide a mild, accessible base. She encourages flexibility, adding, “You can do any mushrooms. You can do one kind of mushroom, the most inexpensive one you can find.”

She allows the mushrooms to cook long enough to release their moisture, then adds soy sauce, rice wine vinegar, tofu, water, spinach, and noodles. The soup simmers until the tofu absorbs the broth. “I like to let the tofu simmer in there for at least 20 minutes because I want it to take on some of the flavour of the broth,” she says.

When tasting the finished soup, O’Neal is clear about its purpose. “Noodle soup, man. It can fix anything. Sadness, anxiety, heartbreak, you name it,” she says. “Honestly, sometimes that’s enough.”

Throughout the video, O’Neal returns to the idea that vegan comfort meals do not need to be elaborate to be meaningful. These meals are simple, flexible, and grounded in care, offering a reminder that small rituals can help create stability when everything else feels heavy.

Find more of Merle O’Neal’s vegan recipes on her YouTube channel.

https://plantbasednews.org/lifestyle/food/vegan-meals-to-beat-the-blues/

Yorkshire vegan cooks BOSH! - 30 plants a week boosts health

From yorkpress.co.uk

Yorkshire vegan cookery experts behind BOSH! reveal how eating 30 plants a week can boost health 

YORKSHIRE cooks Ian Theasby and Henry Firth – the duo behind vegan cooking phenomenon BOSH! – are back with another collection of plant-based dishes that won't make you miss meat

Turning 40 can be a shock to the system. For childhood friends and business partners Ian Theasby and Henry Firth, the big 4-0 triggered a whole "new philosophy".

"We both looked at ourselves in the mirror and recognised the fact that yes, we had been eating lots of plant-based food, but maybe we hadn't really been doing it as well as we probably could have. We were maybe eating a little bit too much sugar. We were both drinking alcohol. We both weren't prioritising sleep and rest," says Sheffield-born Theasby.

The duo, who launched their hugely successful plant-based food company, BOSH!, almost a decade ago (six cookbooks and counting, one million Instagram followers), also became fathers around the same time.

                                                 Ian Theasby (left) and Henry Firth, authors of BOSH! More Plants

"When a child comes into the equation, you are reminded that you want to be there for as long as possible for them, and the best way to do that is to give yourself a fighting chance at real longevity."

And so, their new philosophy emerged: more plants – tonnes more of them. Hence the title of their new recipe collection, BOSH! More Plants.

"We think eating more plants is the best way for people to maximise and optimise their health. This book is essentially showing people that if you eat plants, and a good variety of them, you can turbo-charge your health and your energy and everything else that comes with it."

It's working for them so far. Theasby says he's feeling "very, very good", that they've both "lost a lot of weight, in a good way, it's positive weight loss" and their families "are constantly commenting on how they think we look good".

Their energy levels are also "enough to keep two toddlers at bay".

Alongside all the plants, they've slashed sugar and gone teetotal, and Theasby really doesn't miss the booze.

"It was time. Both of us recognised we were enjoying the feeling of waking up fresh more than the feeling of having a couple of drinks in the evening," he says. "Not being hungover is a cheat code to productivity. You wake up fresher every single morning, which means you're probably getting exercise done in the morning, which means you feel more energised throughout the day, so you're more productive."

As a result, they're feeling fitter than ever before too. "Henry's doing triathlons; I'm running ultra marathons," says Theasby, "We're not out to win these things, but to compete in them is very satisfying and keeps you on your toes, health-wise."

They both also wear Whoop trackers ("We're not sponsored by them!") which monitor health and pace of ageing. So Theasby is 41, but Whoop reckons his health is 8.1 years younger than that, and for Firth, his biological age is five years younger than what his birth certificate states. "That's because of prioritising sleep, prioritising the correct food, prioritising exercise and not drinking booze," says Theasby.

Eating more plant-based food might be a no-brainer to some too, but fitting 30 plants a week into your diet – which is what the BOSH! lads and many other nutritionists, food writers and medical experts are now recommending – can be daunting. "Thirty plants a week does seem like a lot. However, there are ways and means of hacking the system and getting more plants on your plate," says Theasby, who recommends chucking a handful of mixed seeds and nuts on your granola in the morning, which, alongside some chopped fruit, sultanas and oats, could get you up to 10 on day one. "You just have to approach it as if it's not a chore."

If you're thinking Theasby is too much a paragon of the perfect diet, he's still a (dark) chocolate fiend. "Every night, once I've eaten my dinner and I'm sitting down to watch some football or whatever, the chocolate comes out," he says. "I'll have two or three squares of some nice dark chocolate, delicious, with some nuts and raisins. And then, if you put your chocolate and your raisin and your nut in your mouth at the same time, it's like having a Dairy Milk Fruit & Nut!"

---

RECIPE: BOSH!'s coconut, basil and broccoli noodle broth

A nourishing bowl that'll keep you going "A fragrant, feel-good noodle soup with a creamy coconut and basil broth, zingy aromatics, and just-charred long-stem broccoli, then finished with a punchy peanut rayu for extra heat and crunch," say plant-based food writers Ian Theasby and Henry Firth. "It's comforting, nourishing, and full of vibrant, slurp-able goodness."

Per portion: 7 plant points/37g protein/1,310 kcal

Ingredients:

(Serves 2)

4 banana shallots

4 garlic cloves

5cm piece of fresh ginger

400g can coconut milk

70g basil (or Thai basil)

2tbsp neutral oil of your choice

750ml vegetable stock

150g long-stem broccoli

200g dried ramen noodles, preferably wholewheat sesame seeds, to serve

For the spicy peanut rayu:

1 lime

100g roasted unsalted peanuts

2tbsp crispy chilli oil

1tbsp light soy sauce

Generous pinch of sugar

Sea salt

Method:

1. Before you start: you will need a high-speed blender, a large saucepan, a medium frying pan (or wok), and a medium saucepan.

2. Prep ingredients. Peel and finely chop the shallots. Peel and grate the garlic and ginger. Blend the coconut milk with the basil until smooth and set aside.

3. Make broth. Heat half the oil in a large saucepan over a medium-high heat. Add the shallots and ginger and cook for six to seven minutes, until golden. Add the garlic and cook for another minute. Remove half of the shallot mixture to a small bowl and set aside. Pour the stock into the pan and bring to a simmer. Turn the heat to low and keep the broth on a gentle simmer, topping up with a splash of water, if needed, while you continue with the rest of the recipe.

4. Make peanut rayu. Juice half the lime and cut the other half into wedges. Roughly chop the peanuts. Add the crispy chilli oil, soy sauce, and peanuts to the reserved fried shallot mixture. Taste and adjust the seasoning with sugar, salt, and the lime juice. Set aside.

5. Cook broccoli. Heat the remaining one tablespoon of oil in a medium frying pan over a high heat. Add the broccoli with a pinch of salt and stir-fry for two to three minutes, until tender and slightly charred in places. Keep warm.

6. Cook noodles. Meanwhile, cook the noodles following the instructions on the packet, then drain.

7. Assemble and serve. Divide the coconut basil mixture between your serving bowls, then pour in the hot broth. Add the cooked noodles and top with the charred broccoli. Drizzle generously with the peanut rayu and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.

BOSH! More Plants: 30-Minute Plant-Based Meals by Henry Firth and Ian Theasby is published in hardback by DK, priced £22. Photography by Haarala Hamilton. Available now

https://www.yorkpress.co.uk/news/25867346.yorkshire-vegan-cooks-bosh---30-plants-week-boosts-health/

10 High-Protein Recipes For Winter

From plantbasednews.org

From bowls to bakes, there's something for everyone looking to up their protein and stay cosy this winter 

Winter meals tend to be warm, filling, and steady. Protein plays a big role in that, especially in plant-based cooking. These high-protein recipes for winter bring together vegan dishes designed to feel substantial without relying on long ingredient lists or complicated methods.

The recipes span soups, bakes, curries, and bowls, using ingredients like tofu, beans, lentils, and legumes to anchor each meal. Some dishes cook quickly, while others spend more time in the oven or on the stove. What they share is a focus on plant protein paired with winter-friendly flavours and textures.

This list emphasizes variety. You’ll find creamy meals alongside spiced, tomato-based, and roasted dishes. If you’re looking to rotate through warming dinners that centre on plant protein during colder months, these high-protein recipes for winter give you solid options to work with.

Creamy polenta with mushrooms, kale, and chickpeas

Joel FuhrmanMushrooms and chickpeas make for a meaty and filling topping for polenta

This creamy polenta with mushrooms, kale, and chickpeas by Joel Fuhrman layers a soft cornmeal base with a savoury vegetable topping. Mushrooms, onion, and garlic cook down with balsamic vinegar, while chickpeas and kale add substance to the dish.

Find the recipe here.

Beyond steak loaded smashed potatoes

Christina KynigiosMake this delish air fryer recipe when you want high-protein comfort food

For a comforting evening meal, make this Beyond steak loaded smashed potatoes by Christina Kynigos. Crispy potatoes form the base, topped with pan-fried plant-based steak, melted vegan cheese, and gravy. Cranberry sauce adds sweetness, while rosemary sharpens the finish with an herbal edge.

Find the recipe here.

Sticky gochujang tofu bowl

Viva's Vegan Recipe ClubThis bowl uses gut-friendly fermented ingredients like gochujang and kimchi

Protein, flavour, and fibre come together in this sticky gochujang tofu bowl by Viva’s Vegan Recipe Club. The crispy tofu is coated in a sweet-spicy sauce made with gochujang, soy, and lime, and sticky rice, broccoli, edamame, and kimchi round out the bowl with contrasting textures and veggie flavour.

Find the recipe here.

Rustic red sauce tofu with warm spices

Natlicious FoodWarm tomato mixes with turmeric, curry powder, and garlic to make this gluten-free dish

If you’re looking for a gluten-free and high-protein dish, then try Natlicious Food’s rustic red sauce tofu with warm spices. Baked tofu cooks in a slow-simmered tomato sauce flavoured with garlic, curry spices, and chili flakes, creating a rich, savoury dish with a firm bite.

Find the recipe here.

Vegan lasagne soup

Bailey Ruskus and Steve RuskusThis vegan soup twist on the classic lasagne is just as comforting as the original

Everyone likes a hearty soup, and this lasagne soup by Bailey Ruskus is no exception. Roasted peppers, mushrooms, and cashews blend into a creamy broth with cannellini beans and broken lasagne sheets. Kale and basil finish the pot, delivering layered texture and familiar Italian flavours.

Find the recipe here.

Tandoori tofu traybake with cucumber raita

Amy LanzaThis dish uses fermented coconut yogurt, which is good for your gut microbiome

This traybake by Nourishing Amy is a quick, one-pan, high-protein meal with the flavours of tandoori and a cooling raita to go with it. Spiced tofu roasts alongside sweet potatoes and peppers, then gets paired with a minty cucumber coconut yogurt sauce for balance.

Find the recipe here.

Creamy bean bake

Romy LondonThis nutritious bean bake is perfect for winter

Next up, try this Romy London creamy bean bake. Butter beans cook in a tomato and balsamic base, then bake under a blended bean and cashew sauce enriched with nutritional yeast. The dish emerges bubbling and golden, finished with fresh basil for a clean, aromatic note.

Find the recipe here.

Vegan coconut dhal with toasted naan fingers

Samantha Jones PhotographyThis dhal is made in just 15 minutes

Try this vegan coconut dhal with toasted naan fingers for a quick meal. It comes from Rose Wyles. Red split lentils simmer in coconut milk and curry paste until thick and spoonable, then pair with crisp naan strips. Coriander and black pepper sharpen the mild, creamy base.

Find the recipe here.

Creamy roasted tomato tofu curry

Haarala HamiltonTomato and coconut milk pair well with curry spices

Here is another creamy curry to try. This roasted tomato tofu curry by Calum Harris is a wholesome vegan recipe. Oven-roasted tomatoes and aromatics blend into a spiced coconut sauce, finished with crispy baked tofu. Lime juice and coriander lift the dish at the end.

Find the recipe here.

Vegan mac and beans

Romy LondonPotato and cannellini beans make this vegan mac even more creamy and filling

Finally, make Romy London’s vegan mac and beans. Cannellini beans and potato blend into a smooth sauce flavoured with miso and nutritional yeast, coating tender macaroni. Baking adds a crisp topping, while pan-fried beans provide contrast against the creamy interior.

Find the recipe here.

https://plantbasednews.org/veganrecipes/dinner/high-protein-recipes-for-winter/