Recipes for World Vegan Day

Nutritious Delicious


Ultra Creamy Hummus


400g can chickpeas in (unsalted) water, drained

3 tbsp lemon juice

1 tsp ground cumin

3 tbsp tahini (sesame seed paste)

100g pot Nutritious Delicious Natural

½ tsp salt

2 tbsp olive oil

2 garlic cloves, crushed

½ tsp Dukkha or red chilli flakes


  1. Rinse the chickpeas and put them in a blender or food processor with the lemon juice, garlic, cumin, tahini, Nutritious Delicious, salt and half the oil. Whizz to a creamy puree. Add more lemon juice or seasoning to taste.
  2. Spoon the dip into a serving dish and drizzle with the remaining oil and Dukkha. Serve with fingers of baked seeded flatbreads or toasted baguette.


Keep the drained liquid (aquafaba) from the canned chickpeas. It’s a great substitute for egg whites in many vegan dishes.

Dukkha is a tasty Egyptian mix of nuts, herbs and spices. Available in major supermarkets.


Crispy Crumbed Tofu Tacos


250g extra firm tofu

Finely grated zest and juice of 1 lime

Small bunch fresh coriander, parsley or mint, chopped

1 tbsp soft brown sugar

1 x 100g pot Nutritious Delicious Natural

150g mixed green cabbage and carrot, finely shredded

2 spring onions, finely chopped

8 dill pickle spears plus 1 tbsp of pickling liquid

3 tbsp aquafaba (see tips below)

75g dried breadcrumbs, preferably Panko

1 tbsp smoked ground paprika

1 tbsp chia seeds

4-6 tbsp vegetable oil

8 small flour tortillas

Smoked Chipotle Mayonnaise (see vegan recipe here https://www.nutritiousdeliciousuk.co.uk/recettes/smoked-chipotle-mayonaise/)


  1. Drain and dry the tofu. Cut into large bite-sized chunks and put in a bowl with the lime zest and juice, herbs, sugar and the Nutritious Delicious.
  2. When ready to serve, put the cabbage, carrot, spring onion, pickling liquid and some seasoning in a bowl. Drain the tofu from the marinade, stirring the marinade into the cabbage and carrot slaw mix as a dressing.
  3. Toss the drained tofu pieces in the aquafaba until well coated.
  4. On a plate mix together the breadcrumbs, paprika, chia seeds and seasoning. Press the tofu pieces, a few at a time into the breadcrumb mixture to coat.
  5. Heat the vegetable oil in a non-stick frying pan over medium heat. Fry the crumbed tofu in batches for 1-2 minutes on each side until golden and crispy. Drain on kitchen paper and keep warm.
  6. Divide the cabbage slaw, dill pickles and crispy tofu between the tortillas and top with a generous spoonful of Smoked Chipotle Mayonnaise.


Aquafaba is the magic liquid drained from canned chickpeas (buy chickpeas in plain water NOT salted water). It is a good substitute for egg white in many dishes.

The tofu can be fried ahead, even the day before, and simply reheated in a hot oven for 2-3 minutes.


Chocolate Fudge Brownies With Whipped Peanut Frosting

2 tbsp ground flaxseed

1 x 100g pot Nutritious Delicious Natural

125g self-raising flour

75g ground almonds

50g cocoa powder

¼ tsp baking powder

½ tsp salt

130g dairy-free chocolate, roughly chopped

80g dairy-free spread

1 tsp vanilla extract

200g golden caster sugar

50g light soft brown sugar

Whipped Peanut Frosting (see recipe here https://www.nutritiousdeliciousuk.co.uk/recettes/whipped-peanut-frosting/)


  1. Heat the oven to 180C, 160C fan, gas 4. Grease and line a 20cm square tin with baking paper.
  2. In a small bowl mix together the flaxseed with the Nutritious Delicious and set aside for 10 minutes until spongy.
  3. Put the flour, almonds, cocoa, baking powder and salt into a medium bowl and stir together well.
  4. In a medium pan, over a low heat, melt together the chocolate, dairy-free spread, vanilla and 60ml of water. Off the heat, add all the sugar and stir until smooth and shiny.
  5. Spoon into the dry ingredients with the flaxseed mixture and stir well until thoroughly combined. The mixture will get quite thick.
  6. Spoon into the prepared tin, level off and bake for about 30-35 minutes or until just firm to the touch on top.
  7. Cool the brownies in the tin then cut into squares. Serve with a pot of chilled Whipped Peanut Frosting.


There are many vegan chocolates to choose from, we used a 50g block of Willie’s Cacao Luscious Orange mixed with an 80g bar of Moo Free rice milk bar. Both available from major supermarkets.

Ground flaxseed is also available from major supermarkets.



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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