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Lunch

Vegan lentil cottage pie

Easy Vegan Spaghetti Bolognese

Peanut butter chocolate banana bars

Green Pesto

Lentil curry

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Welcome!

Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

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Recent Posts

  • Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)
  • Home-made Vegan Berry Yoghurt with Buttery Almond Crumble
  • Easy ‘cheat’ vegan yule log
  • Vegan Rum, Hazelnut & Marzipan Mince Pies
  • No-bake Chocolate Orange Dominosteine

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  • Gluten-Free
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TOP RECIPES

Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)

Home-made Vegan Berry Yoghurt with Buttery Almond Crumble

Easy ‘cheat’ vegan yule log

Vegan Rum, Hazelnut & Marzipan Mince Pies

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TAKE AN INSTA-PEEK

One of my most popular recipes this month are thes One of my most popular recipes this month are these beautiful sourdough scones. You guys seem to be loving them! They are a great way of using up your sourdough discard and you can serve them warm or cold, and they taste great with a generous dollop of jam! 
#sourdough #sourdoughrecipe #sourdoughdiscard #veganbaking
AD Valentines day is approaching... They say all AD  Valentines day is approaching... They say all you need is love... I say all you need is CHEESE! Vegan of course 😜  Today I am working with my FAVOURITE cheese brand @greenvie_dairyfree to bring you another epic recipe 🤩 Take your brekkie up to the next level with these easy cheesy vegan beans 🤓  * 1 small onion, finely chopped
* olive oil
* 1 tbsp tomato puree
* 400g passata 
* 1 tbsp balsamic vinegar
* 2 tbsp smoked sweet paprika
* 1 tsp sugar
* 1/2 tsp garlic granules
* 1 tsp mixed herbs
* 3 tbsp vegan parmesan cheese (alternatively use 2 tbsp nutritional yeast flakes)
* 400g can haricot or cannelloni beans
* salt and pepper  Heat a little oil in a saucepan. Add the onion and fry over low heat until soft. Add the tomato puree, passata, vinegar, paprika, sugar, garlic and mixed herbs to the pan together with salt and pepper and cook for 10 minutes.  Stir in the beans and vegan parmesan cheese and cook for a further 10 minutes or until the sauce has thickened. Enjoy warm ✨  #vegancheese #greenvie2021 #veganbreakfast
Pesto pasta! 🍝 yet another #veganuary favourite Pesto pasta! 🍝 yet another #veganuary favourite 🤩 Recipe for this beauty is on my blog, just search ‘pesto pasta’ in the search bar ☺️ link in bio ✨
Roasted tomato tagliatelle with garlicky panko cru Roasted tomato tagliatelle with garlicky panko crumb 🍝 #veganuary does not have to be boring! 🤩 Double tap if you like pasta! #pastalover #pastarecipe
Looking for #veganuary recipe inspo? Check out my Looking for #veganuary recipe inspo? Check out my blog for lots of delicious, nutritious recipes including these gorgeous stuffed bell peppers - Tender pepper, fluffy and flavoursome cauliflower rice filling and perfectly seasoned rich tomato sauce. Need I say more?
Easy Vegan Butternut Squash Mac n’ Cheeze 🧀 D Easy Vegan Butternut Squash Mac n’ Cheeze 🧀 Double tap if you want the recipe! 🤓
#macaronicheese #macandcheese #vegancheese #veganmacandcheese
AD Overnight Bounty Oats 🥥 1 cup porridge oat AD  Overnight Bounty Oats 🥥  1 cup porridge oats
3/4 cup coconut milk
1-2 coconut @biomel.life probiotic drinks depending on desired consistency
1/3 cup desiccated coconut  Place all ingredients into a large glass or container and mix until combined.  Cover the glass container with a lid and place in the fridge for at least 2 hours, ideally overnight.  Uncover and enjoy from the glass container the next day. Top with grated chocolate and more desiccated coconut if desired.
AD This week I’ve had the pleasure of working w AD  This week I’ve had the pleasure of working with one of my favourite hummus brands @chicpfood ✨ Their hummus is made from wonky veggies to try and reduce waste and their objective is to change people’s attitudes to food prep, consumption & waste.  Naturally I had to make some yummy flatbreads to dip into their delicious hummus. They came out amazing! 🤩  Turmeric, ginger and garlic vegan flatbreads 🫓 
Makes 4 small or 2 large flatbreads (which lasted about 0.5 seconds in my house - in other words - double the recipe 😂)  Ingredients 
* 130g plain flour
* 1 teaspoon baking powder
* 1/2 teaspoon sea salt
* 1 tsp turmeric
* 1 tsp ginger
* 1 tsp basil
* 1 garlic clove, minced
* 1 tablespoons olive oil
* 1/2 teaspoon golden syrup
* 90ml cold water
* Vegetable oil for cooking  Instructions  * In a large bowl, combine the flour, baking powder, salt, turmeric, ginger and basil. Once combined, add the garlic, olive oil, golden syrup and most of the water (save a little to add later if necessary).
* Mix using a silicone spatula to form a dough. If the dough seems a little dry, add the remaining water. Knead for 4-6 minutes then transfer onto a floured work surface, cover with a clean tea towel and leave for 5 minutes.
* Divide the dough into four (or 2 if making larger ones) pieces. Dust each piece in a little flour and roll into a disc. 
* Add two tablespoons of oil to a pan over medium heat. When the oil looks shimmery, add a flatbread and cook until golden on one side, flip and cook until golden on the second side (1 to 2 minutes on each side).
* Once cooked, transfer to a plate and cover with a clean tea towel to keep warm. Continue with the remaining flatbreads and if the pan looks a little dry, add a bit more oil before continuing.  #poweredbyplants #flatbreads #bread #veganuary #hummus

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Welcome to Let's Eat Smart! Here you’ll find easy vegan recipes that don't sacrifice flavour. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs. Read More →

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