Vegan Eats 

we are so excited to share weekly recipes with our Plant-Powered Shift community. Visit this page each week for a new and delicious recipe that you can easily make at home. Let's eat! 

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GREEK CHICKPEAS ON TOAST

What you need...

  • 2 tsp. olive oil

  • 2 shallots, diced

  • 2 cloves garlic, minced

  • ½ tsp. smoked paprika

  • ½ tsp. sweet paprika

  • ½ tsp. brown sugar

  • 1 can (14oz./400g) chopped tomatoes

  • 1 can (14oz./400g) chickpeas, drained

  • 4 slices bread, toasted

  • handful parsley, to garnish

  • ⅓ cup (60g) olives, halved, to garnish

Serves: 4 -  Prep: 5 mins -  Cook: 20 mins

Nutrition per serving: 253 kcal - 8g Fats - 33g Carbs - 11g Protein

  1. Heat the olive oil over medium-high heat on a medium pan.

  2. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes. 

  3. Add all the spices to the pan and mix well.

  4. Next, add in the chopped tomatoes and 2 tbsp. of water.

  5. Simmer on low-medium heat until the sauce has reduced, around 10 minutes.

  6. Mix in the drained chickpeas, season with salt, sugar, and black pepper, and cook for another 5 minutes until warmed through.

  7. Serve on the toasted bread with parsley and black olives.

Enjoy! 

BANANA & STRAWBERRY

PANCAKES

What you need...

  • 2 ripe bananas, mashed

  • 1 cup (110g) spelt flour

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • 1 tsp. lemon juice

  • ¾ cup (180ml) almond milk

  • ¾ cup (150g) strawberries, sliced

  • 1 tbsp. coconut oil

  • 4 tbsp. coconut yogurt

  • 4 tbsp. maple syrup

Serves: 4 - Prep: 15 mins - Cook: 15 mins

Nutrition per serving: 282 kcal - 53g Fats - 7g Carbs - 5g Protein

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  1. Mash the banana with a fork and combine them with flour, baking powder, baking soda, and lemon juice.

  2. Next, slowly add in almond milk until you get a thick batter.

  3. Finally, fold in the sliced strawberries, leaving some for garnish.

  4. Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn.

  5. Spoon a little less than ¼ cup of the batter per pancake (this will make around 8 pancakes).

  6. Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.

  7. Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.

  8. Nutrition information is per 2 pancakes.

Enjoy! 

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