Blue Zones-style vegetarian recipes – page 23

• High-protein kale and potato pan-fry with tempeh and mustard – 541 kcal
• Vegan edamame salad with peanut – 380 kcal
• Vegan chestnut and mushroom pan-fry with beluga lentils and thyme – 327 kcal
• Vegan lupin strips with parsley root – 480 kcal
• Colourful quinoa bowl with roasted chickpeas – 510 kcal
• Vegan gingerbread overnight oats with mandarins and hazelnuts – 471 kcal
• Green asparagus and pea salad with mint dressing – 160 kcal
• Warm millet breakfast bowl with cinnamon and pear – 380 kcal
• Vegan maple syrup and buckwheat dessert with pear – 380 kcal
• Refreshing beetroot and apple salad – 290 kcal
• Vegan bean brownies – 160 kcal
• Vegan creamy kidney bean brownies – 240 kcal
• Vegan matcha no-bake fudge – 294 kcal
• Warm lentil stew with carrots and potatoes – 380 kcal
• Mediterranean air fryer beetroot wedges with beans and feta – 517 kcal
• Fresh quinoa burrito with black beans – 550 kcal
• Low-carb red cabbage with orange, cinnamon and walnuts – 198 kcal
• Chickpea and spinach pan – 340 kcal
• Vegan vegetable strudel – 438 kcal
• Vegan chickpea cookie dough – 340 kcal
• Courgette oat porridge – 360 kcal
• Colourful summer rolls with peanut and lime dip – 340 kcal
• Italian minestrone with finely diced vegetables – 290 kcal
• Vegan sweet potato kumpir – 450 kcal

Related ideas

• Blue Zones-style breakfast: porridge, overnight oats and savoury plates