Argentinian lentil empanadas - Real Plant Food
I’m always looking for interesting flavour combinations that adds a bit of variety. These empanadas combines paprika, cumin, green olives and raisins. It is this combination of flavours that make them Argentinian. Of course, normally they would be made with beef, but the lentils used in this vegan version works perfectly and adds a great earthy flavour. The dough is crispy when baked, without going overboard on fat. I just love little hand pies - everything tastes better in a crust.
Spanish chickpea bowl with Romesco sauce
This plant based bowl features some classic Spanish flavours. Crispy roast chickpeas with smoked paprika and romesco sauce is combined sweet potato, asparagus and roast lemon slices. This is one of those dishes where the sum is greater than the parts.
Buttermilk and Oat Rusks
These wholegrain vegan buttermilk rusks are packed with oats and currants, and make a delicious breakfast or snack. These rusks are absolutely addictive.
Bobotie - Vegan version the South African classic - Real Plant Food
Bobotie is a South African classic, and this plant based version is a guilt free version on the dish. A savoury, fruity, spicy lentil base is topped with a golden chickpea flour crust.