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Plant-Based Recipes

Plant-Based Recipes

Looking to incorporate more plant-based meals into your diet? Try our delicious recipes, packed full of flavour and goodness.

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Delicious recipes

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    • Lentil Bolognaise with Zucchini Noodles

      Who knew that adding soft, flavoursome lentils and swapping out regular pasta for a wholesome zucchini alternative could make this Italian family favourite taste so scrumptious? If you’re looking to tickle a vegetarian’s tastebuds then look no further.

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    • Lentil And Pea Curry with Wild Rice

      A simple, comforting vegetarian curry with mild spicing. If you would like a hotter dish, add more cayenne pepper, or use a stronger curry power, or add some chopped fresh chillies. And if you’re in a hurry, you can use tinned, drained lentils instead of cooking them from scratch. Serve with delicious, nutritious wild rice which (like lentils) is one of the ingredients in our list of KNORR Future 50 Foods!

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    • Easy Chickpea and Lentil Curry

      A KNORR Vegetable Stock pot gives superb depth of flavour to this quick, easy vegan curry, made with peppers, onions, tinned chickpeas and lentils. Serve piping hot with a shower of fresh coriander and a few lemon wedges. You can ring the changes to the curry by adding cooked pumpkin or butternut – or any other veggies of your choice. If you serve this with wild rice, you’ll have used two ingredients from our list of Knorr Future 50 Foods!

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    • One Pan Pumpkin Leaf Sishebo

      Bring goodness and local flavour to this shishebo recipe with pumpkin leaves (mekopu). As one of our Future 50 Foods, pumpkin leaves (mekopu) are grown locally and filled with incredible nutritional value. Enjoy them in a tasty meal that’s better for you and better for the world.

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    • Crispy Peri-Peri Bambara Groundnuts

      Discover a new world of flavour with this peri peri Bambara groundnuts (nduhu) recipe. Because they are locally cultivated and filled with healthy goodness, we’ve identified Bambara groundnuts (nduhu) as one of our divine Future 50 Foods. Explore the taste they have to offer in this simple recipe!

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    • Tumeric, Lentil and Spinach Soup

      The vivid yellow colour of this tasty lentil, spinach and coconut soup comes from turmeric, which is said to have many health benefits. Use fresh garlic and ginger for extra zing, and two KNORR Vegetable Stock posts for excellent depth of flavour. Both lentils and spinach are ingredients on our list of Future 50 Foods, as are the walnuts used to garnish this delicious vegetarian dinner.

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