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7 Vegan recipes to get you through the week

Posted on: Mar 24, 2017

Monday – Slow Cooker Spicy Sweet Potato & Bean Soup

  • 1 medium sweet potato
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, diced
  • 4 medium carrots, peeled and sliced into 1/2″ pieces
  • 1 can of beans of your choice
  • 1 cup vegetable juice, optional tomato juice
  • 2 1/2 cups vegetable broth
  • 1 cup coconut milk
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1 teaspoon freshly grated ginger


  • Preheat oven to 200°C. Wrap sweet potato in foil, place on an oven safe pan and bake until tender, approximately 1 hour. Allow to cool slightly before peeling.
  • In a medium skillet, add oil and sauté onion over medium-low heat until tender, approximately 5 minutes. Add onion, sweet potato, and all other ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours, or high 3-4 hours.
  • Stove-top version: Follow the instructions above except add ingredients to a heavy pot, bring to a boil over medium-high heat, reduce heat to a simmer and cook until carrots are tender, approximately two hours. Add additional broth or water for a thinner soup consistency.

Tuesday – Chai Chia Pudding by

  • 3 tbsp Creative Nature Chia Seeds
  • 1 tbsp Creative Nature Goji Berries
  • 1 cup cooled Chai tea
  • For the Whipped coconut cream
  • 1 tin of coconut milk chilled in fridge overnight
  • 1/2 cup coconut sugar
  • Scraped seeds from vanilla pod


  • Mix all ingredients together in a jar and leave for at least 30 mins to get all plump and juicy.
  • Meanwhile make your whipped coconut cream. To do this scrape out the solid part from your tin of chilled coconut milk and whisk up with coconut sugar and vanilla until light and fluffy.
  • Mix your chai chia pudding with pomegranate seeds, then layer on Sharon fruit, granola and whipped coconut cream. Garnish with more goji berries, clementine and granola.

Wednesday – Zoodles with Hemp Seed Pesto
Ingredients: Serves [2]

  • 1 Courgette
  • 1tbsp Creative Nature Shelled Hempseeds
  • 1 Clove of Garlic
  • 1tbsp Olive oil
  • Handful of basil


  • Use a spiralizer to create the courgette noodles.(Pre packed can be used).
  • In a bowl pour boiling water over the zoodles & peas and leave them to cook for 2 minutes. (For raw version, skip this step).
  • Combine rest of the ingredients in the blender to make the pesto. Add more oil if necessary.
  • Drain the hot water from the zoodles and mix in the pesto. Serve and enjoy!


Thursday – Raw Cacoa & Avocado Mousse
Ingredients: Serves [2]

  • 1 Large Avocado
  • 2tbsp Creative Nature Cacao Powder
  • Maple Syrup (to taste)


  • In a blender or food processor, blend avocado until smooth.
  • Add the Cacao Powder & maple syrup and blend until smooth.
  • Chill for about 2 hours in the fridge or half an hour in the freezer.

Friday – Mashed Chickpea Salad

  • 1 can chickpeas (or beans of your choice), drained and rinsed
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 1/4 – 1/3 cup scallions, sliced
  • 1/4 cup or so hummus or tahini (any vegan mayo works too)*
  • 1 – 2 tablespoons mustard (stoneground or dijon)
  • sea salt & cracked pepper, to taste
  • dash of garlic powder
  • juice of 1 lemon, optional
  • small handful pumpkin seeds, optional
  • paprika/smoked paprika, garnish


  • Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork or potato masher. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning.
  • Store leftovers in an air-tight container in the fridge for up to a week.
  • Top Tip : Pop the Chickpea salad mix between a couple of slices of bread with some avocado and you have yourself a salad sandwich for eating on the go.

Saturday – Recipe for Chocolate ‘Cake’ Oats by @vegan_danni

  • 2 cups of non-dairy milk
  • 2 heaped tbsp. of Creative Nature Superfoods cocoa powder
  • 1/2 tsp of cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp of black strap molasses
  • 1 cup of oats
  • 1 heaped tbsp. of coconut or cane sugar
  • Frozen berries (for topping)


  • In a bowl mix 2 cups of non-dairy milk, 2 heaped tbsp. of Creative Nature Superfoods cocoa powder, 1/2 tsp of cinnamon, 1/2 tsp vanilla extract and 1/2 tsp of black strap molasses.
  • Bring this to the boil and then after its heated stir in 1 cup of oats to the mixture.
  • Mix in 1 heaped tbsp. of coconut or cane sugar and let oats cook to desired texture!
  • Top with frozen berries to complete & any seeds.

Sunday – Sweet Potato, Chickpea, and Quinoa Veggie Burger With Roasted Peppers

  • 1 small sweet potato, baked
  • 42 grams dry quinoa
  • 42 grams dry barley
  • 400 gram can chickpeas, rinsed and drained
  • 2 tablespoons parsley
  • 1 teaspoon cayenne pepper (optional)
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons whole wheat flour
  • 2 tablespoons olive oil
  • 1 1/2 fresh red peppers


  • Preheat oven to gas mark 6. Bake the sweet potato for 45-60 minutes or until soft.
  • While the sweet potato is baking, cook the quinoa and barley in separate pots until soft, about 30-60 minutes (barley takes a little longer).
  • Remove the stem and seeds from the red peppers. Cut the whole pepper in quarters and the half a pepper in half, and roast all six pieces in the oven for about 15-20 minutes.
  • Once the sweet potato is baked and cooled, combine garbanzo beans, sweet potato, parsley, cayenne pepper, cumin, salt and pepper, flour, and one tablespoon oil in a food processor.
  • Allow the grains to cool, and then in a separate bowl, mix the bean mixture with the quinoa and barley.
  • Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaped spoonful’s of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch diameter patties. Brown both sides of each burger. Serve on a bun with one piece of the roasted pepper, sliced into thirds.
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