This is a simple vegan recipe, using minimal salt and oil but plenty of wholefoods packed with nutrients. The recipe by @vegansofldn uses a mixture of different easily-prepared foods, which when combined make a wholesome feast.


Serves 2

  • 2 sweet potatoes
  • 1 lemon
  • 1 head of broccoli
  • Handful of green beans
  • Handful of baby corn
  • 400g tin of red kidney beans
  • 2 red onions
  • 5 garlic cloves
  • 400g tin of chopped tomatoes
  • 2 tbsp olive oil
  • 170g baby spinach
  • 3 peppers
  • ½ aubergine
  • 150g quinoa
  • Handful of beansprouts
  • Pinch of salt (for boiling water)
  • Balsamic vinegar
  • 3 radishes
  • Pomegranate seeds
  • Tahini (optional)
  • Chilli flakes (optional)
  • Fresh herbs (optional)


Scrub and wash sweet potatoes and place directly on the oven shelf in a pre-heated. No oil or salt needed, these can be added after if preferred.

Dice peppers, onion and aubergine into large chunks and finely slice garlic. Place all into a roasting dish with seasoning and herbs of your choice. Cook for 25-30 minutes at 160°C.

Chop and boil or spinach, broccoli, green beans and corn for 5 minutes or until tender. Once drained, sprinkle with seeds, a drop or two of freshly squeezed lemon juice and balsamic vinegar. Chop spinach and wilt in a little butter for 5-10 minutes.

Add quinoa to boiling, lightly salted water. Let simmer for 25 minutes. Remove and drain.

Cook beansprouts in boiled water for 2 minutes. Remove and drain.

Once everything has been cooked, add food to a bowl and garnish with radish slices, pomegranate seeds and tahini.


Chop garlic and onion; lightly sauté them in oil on a medium heat until translucent, add

chopped tomatoes, red kidney beans, herbs of your preference along with a pinch of dried chilli flakes. Let it simmer for 25-30 minutes until liquid has reduced slightly.

Choose one of our range cookers so you have plenty of shelf space for dishes, and for pans on the five-burner hob.

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