Robyn Cunty

This recipe features crispy coconut-coated cauliflower served with a zesty and spicy chili-mango sauce. The combination of crunchy cauliflower and flavorful sauce makes for a delightful vegan dish that is perfect as an appetizer or main course.

Ingredients: 1 medium cauliflower, cut into florets. 1 cup coconut milk. 1 cup shredded coconut. 1 cup breadcrumbs use gluten-free breadcrumbs for GF option. 1 tablespoon cornstarch. Salt and pepper to taste. Oil for frying. 1 ripe mango, peeled and diced. 2 red chilies, chopped. 2 tablespoons maple syrup. 2 tablespoons lime juice. 1 tablespoon soy sauce. 1 teaspoon grated ginger. 1 clove garlic, minced.

Instructions: Preheat oven to 400F 200C. In a bowl, mix coconut milk with cornstarch until smooth. Season with salt and pepper. Dip cauliflower florets into the coconut milk mixture, then coat with shredded coconut and breadcrumbs. Place coated cauliflower on a baking sheet lined with parchment paper. Drizzle with oil. Bake for 25-30 minutes until crispy and golden brown. While cauliflower is baking, prepare the sauce. In a blender, combine diced mango, chopped chilies, maple syrup, lime juice, soy sauce, grated ginger, and minced garlic. Blend until smooth. Transfer the sauce to a small saucepan and simmer over low heat for 5-10 minutes until slightly thickened. Once cauliflower is crispy, remove from oven and serve with the spicy chili-mango sauce. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

You can make these vegetarian sweet potato and black bean tacos that are full of flavor and make a tasty and filling meal.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 can black beans, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. Optional toppings: avocado, salsa, cilantro, lime wedges.

Instructions: Set a pan on medium heat and add the olive oil. Put in the diced sweet potatoes and cook for 8 to 10 minutes, stirring every now and then, until they are soft. Dice the onion and mince the garlic and add them to the pan. Add the onions and cook for two to three more minutes, until they become clear. Add the cumin, chili powder, salt, and pepper, along with the black beans. Add two to three more minutes of cooking time until everything is hot. You can warm up the corn tortillas in a separate pan or the microwave. Spread the sweet potato and black bean mix out on each tortilla. Add whatever you like on top, like avocado, salsa, cilantro, and lime wedges. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 15 minutes

These flavorful veggie burgers combine the goodness of white beans and spinach, packed with protein and nutrients. Topped with a creamy Greek yogurt avocado crema, they make for a satisfying and wholesome meal.

Ingredients: 1 can 15 oz white beans, drained and rinsed. 2 cups spinach, chopped. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 avocado. 1/2 cup vegan Greek yogurt. 1 tablespoon lime juice. 1 tablespoon chopped cilantro. 4 whole grain burger buns.

Instructions: In a food processor, pulse white beans until mashed but still slightly chunky. Transfer mashed beans to a mixing bowl, and add chopped spinach, breadcrumbs, onion, garlic, flax egg, cumin, paprika, salt, and pepper. Mix until well combined. Form mixture into 4 patties, and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes. While the patties chill, prepare the avocado crema. In a blender, combine avocado, vegan Greek yogurt, lime juice, and cilantro. Blend until smooth. Season with salt and pepper to taste. Preheat grill or skillet over medium heat. Cook veggie burgers for 4-5 minutes on each side, until golden brown and heated through. Toast burger buns if desired. Serve veggie burgers on buns with a generous dollop of avocado crema. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes