6 of our favourite recipes for Meat Free Monday (and they’re vegan too!)


Buddha bowl

BuddaBowlIngredients1 sweet potato1 beetroot1 broccoli1 butternut squash2 handfuls of baby spinach½ an avocado1 carrotA drizzle of olive and sesame oil1 tbsp of maple syrupA sprinkle of sesame and chia seedsA sprinkle of paprikaA big dollop of hummusMethodPreheat oven at 200cPeel and chop the sweet potato, beetroot and butternut squash into small pieces.Drizzle the sweet potato with a little maple syrup before adding olive oil, along with the sweet potato and beetroot.Pop into the oven on a baking tray, and bake at 200c for 20 mins.Whilst that’s baking, slice and pan fry 3 heads of broccoli in a little sesame oil and smoked paprika. Once cooked, sprinkle with sesame seeds.To prepare your bowl, line with baby spinach, add the butternut squash, beetroot and broccoli along with 1/2 sliced avocado, some spiralised carrot and a big spoonful of hummus.Sprinkle the avocado with chia seeds and voila!Don’t forget to make it presentable for the ‘gram before devouring.

Quinoa and bulgar wheat pudding


‘Sweet enough for pudding – healthy enough for breakfast’

Ingredients50g bulgar wheat and quinoa mix (alternatively you can just use quinoa or medium grain rice)400ml tin of coconut milk1 tsp vanilla essence1 tsp cinnamon1 tbsp maple syrupHandful of sultanasMethodRinse the quinoa and bulgar wheat REALLY well (otherwise it can be quite bitter!)Mix in the quinoa and bulgar wheat with the rest of the ingredients in a pan (bar the sultanas)Bring to the boil, cover and simmer for 20 minsRemove from the heat and stir in the sultanasLet sit for 10 mins until most of the liquid has been absorbedServe!

Breakfast smoothie

BreakfastSmoothieIngredients2 frozen small bananas (use spotty or brown ones – far sweeter!)250ml of plant based milk2 medjool dates1 tsp cinnamon1 heaped tbsp oats (I used gluten free)1 tbsp peanut butter (optional)MethodChuck all your ingredients into a food processor or blender and whizz until smooth.Top with a sprinkle of cinnamon and serve!For the kiddies, pop them into a reusable pouch – fun and environmentally friendly :)You can get 15% off @nomnomkids pouches with code BTF15.

Peanut Butter Energy Balls

PeanutButterBallI took inspiration for these little balls of goodness from the incredible Paula’s Kitchen. As Paula’s contain honey (and I can’t be without them!!) I’ve put my own vegan spin on them.Ingredients280g peanut butter (use 100% peanut butter)250g gluten free oats30g chia seeds100g desiccated coconut4 tbsp maple syrupMethodAdd all ingredients to a bowl and mix (You may need more or less peanut butter to get a good mix, depending on how oily yoursis!)Roll into equal balls (this makes about 30 balls) and pop in the fridge – done!

Vegan Slow Cooker Curry

SlowCookerCurryIngredients300g red lentils, rinsed well350g butternut squash, peeled and chopped evenly50g sweet potato, peeled and chopped evenly1 onion, diced2 tsp garlic purée1 tbsp tomato purée1 1-2 tsp curry powder1 tsp coriander (ground)1 tsp garam masala1 tsp cinnamon1 tsp ground cumin400ml can coconut milk (I used full fat)400g can of diced tomatoes, including juices400g can of chickpeas, rinsed and drained3 portions of frozen spinach600ml vegetable stockMethodChuck it all in the slow cooker and cook on low for 8 hours!

Roasted Sweet Potato and Butternut Squash Soup

ButternutSquashSoupIngredients500g chopped and peeled sweet potato500g butternut squash, peeled, deseeded and diced (OR just buy 3 X 350g bags of prepared butternut squash and sweet potato!)1 tbsp maple syrup1 tbsp olive oil, plus a bit more1/2 red onion, chopped3 garlic cloves, crushed, or 1 heaped tsp garlic puree1l vegetable stock (low salt)1 tsp cinnamon1 tsp grated nutmeg300ml coconut milk from a Tin (keep a little cream from the top to swirl in the soup at the end)MethodPreheat oven to 220C.Put the sweet potato and butternut squash evenly on a baking tray and add the maple syrup and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to brown at the edges. Stir occasionally.While the SP and BNS are roasting, in a large pan, fry the onions in 1 tbsp olive oil until soft. Add the garlic, stock, and spices. Bring to the boil, and simmer for 5 mins.When ready add the sweet potatoes and butternut squash to the pan. Blend everything until smooth using a stick blender. Stir in the coconut milk and bring back to a gentle simmer.Serve with a swirl of coconut cream. Delicious!

 If you try any of them out, please use the hashtag #gefskitchen so we can see your creations!

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