Posts tagged "vegan dinner party"

Gluten Free Edamame Pasta Recipe

Caprese Edamame Spaghetti

July 29th, 2019 Posted by Recipes 0 thoughts on “Caprese Edamame Spaghetti”

This simple gluten free pasta dish is perfect for summer weather. It is vegetarian, however, with one simple swap it becomes vegan.  The fresh flavours pair well with our high protein, high fibre, edamame bean pasta.

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Caprese Edamame Spaghetti
Vegetarian, Organic, Gluten free, Wheat free, Egg free, High Fibre.
Gluten Free Edamame Pasta Recipe
Course Lunch, Main Dish
Cuisine Italian
Servings
People
Ingredients
  • 150 g Liberto Edamame spaghetti
  • 5 Tbsp French dressing
  • 100 g Mozzarella We used mini mozzarella
  • 1 Handful Fresh Basil
  • 125 g Cherry tomatoes Halved
Course Lunch, Main Dish
Cuisine Italian
Servings
People
Ingredients
  • 150 g Liberto Edamame spaghetti
  • 5 Tbsp French dressing
  • 100 g Mozzarella We used mini mozzarella
  • 1 Handful Fresh Basil
  • 125 g Cherry tomatoes Halved
Gluten Free Edamame Pasta Recipe
Instructions
  1. Cook the pasta for 3 mins in boiling water, drain.
  2. Toss in the french dressing.
  3. Stir in the basil, tomatoes and mozzarella. Serve warm or cold.
    Gluten Free Edamame Pasta Recipe
  4. To make this vegan simply replace the mozzarella with basil tofu chunks or vegan cheese.
    Gluten Free Edamame Vegan Pasta Recipe
Recipe Notes

Liberto Edamame Spaghetti is naturally high in plant protein and fibre. It is made using only 100% organic edamame beans.

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Vegan Recipe Black Bean Buddha Bowl

Black Bean Buddha Bowl

July 23rd, 2019 Posted by Recipes 0 thoughts on “Black Bean Buddha Bowl”

This simple vegan recipe contains a massive 5 portions of vegetables! A versatile plant based meal, easily adapted with any leftovers you have. Alternatively, why not share it as a side salad with grilled meat or fish if you are not vegan.

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Black Bean Buddha Bowl
Organic, Vegan, Gluten free, Wheat free, Dairy free, Egg free, High Fibre.
Vegan Recipe Black Bean Buddha Bowl
Course Lunch, Main Dish
Prep Time 15 minutes
Cook Time 3 minutes
Servings
large bowl
Ingredients
  • 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained
  • 0.25 Large Avocado Ripe
  • 0.5 Medium Lime Halved
  • 1 Large Carrot Grated
  • 1 Medium Courgette Spiralized
  • 1 Tbsp Salsa We like hot salsa!
  • 2 Large Cauliflower Florets Sliced finely
  • 0.5 Cobb Corn Kernels sliced off
  • 1 Tsp Black sesame seeds
  • 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing
Course Lunch, Main Dish
Prep Time 15 minutes
Cook Time 3 minutes
Servings
large bowl
Ingredients
  • 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained
  • 0.25 Large Avocado Ripe
  • 0.5 Medium Lime Halved
  • 1 Large Carrot Grated
  • 1 Medium Courgette Spiralized
  • 1 Tbsp Salsa We like hot salsa!
  • 2 Large Cauliflower Florets Sliced finely
  • 0.5 Cobb Corn Kernels sliced off
  • 1 Tsp Black sesame seeds
  • 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing
Vegan Recipe Black Bean Buddha Bowl
Instructions
  1. Toss the slightly cooled bean pasta in your chosen dressing.
  2. Construct your Buddha bowl, as neatly, or messily, as you like!
    Vegan Recipe Black Bean Buddha Bowl
Recipe Notes

Liberto Black Bean Spaghetti is a soya bean pasta and it is naturally high in plant protein and fibre.

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Black Forest Protein Cheesecake

March 15th, 2019 Posted by Recipes 0 thoughts on “Black Forest Protein Cheesecake”

Boost your dessert with plant protein. So rich and velvety, you might not believe it’s vegan (it is we promise!)

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Black Forest Protein Cheesecake
Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!
Course Dessert
Servings
cheesecake
Ingredients
  • 2 medium Gluten Free Digestive Biscuits crushed
  • 2 tsp Dairy Free Spread melted
  • 3 tsp Maple Syrup
  • 2 tbsp Almond Milk Cheese we used Nush
  • 1 tbsp Coconut cream
  • 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 0.5 tbsp Cocoa
  • 2 tbsp Cherry compote we used Bon Maman
  • Cherries to decorate
Course Dessert
Servings
cheesecake
Ingredients
  • 2 medium Gluten Free Digestive Biscuits crushed
  • 2 tsp Dairy Free Spread melted
  • 3 tsp Maple Syrup
  • 2 tbsp Almond Milk Cheese we used Nush
  • 1 tbsp Coconut cream
  • 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 0.5 tbsp Cocoa
  • 2 tbsp Cherry compote we used Bon Maman
  • Cherries to decorate
Instructions
For the base
  1. Combine the crushed biscuits, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.
For the topping
  1. Combine the coconut cream, almond milk cheese, cocoa, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
  2. To serve top with a layer of cherry compote and a fresh cherry.
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Lemon Protein Cheesecake

March 13th, 2019 Posted by Recipes 0 thoughts on “Lemon Protein Cheesecake”

Protein powders aren’t just for shakes you know! Try our lemon, coconut & raspberry vegan protein cheesecake.

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Lemon Protein Cheesecake
Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!
Course Dessert
Servings
cheesecake
Ingredients
  • 2 medium Gluten Free Digestive Biscuits crushed
  • 2 tsp Dairy Free Spread melted
  • 1 tsp Almond Butter
  • 3 tsp Maple Syrup
  • 2 tbsp Almond Milk Cheese we used Nush
  • 1 tbsp Coconut cream
  • 1 tbsp Liberto Organic Coconut & Lemon Protein Shake
  • 2 tsp Lemon Juice freshly squeezed
  • Raspberries to decorate
  • Lemon Zest to decorate
Course Dessert
Servings
cheesecake
Ingredients
  • 2 medium Gluten Free Digestive Biscuits crushed
  • 2 tsp Dairy Free Spread melted
  • 1 tsp Almond Butter
  • 3 tsp Maple Syrup
  • 2 tbsp Almond Milk Cheese we used Nush
  • 1 tbsp Coconut cream
  • 1 tbsp Liberto Organic Coconut & Lemon Protein Shake
  • 2 tsp Lemon Juice freshly squeezed
  • Raspberries to decorate
  • Lemon Zest to decorate
Instructions
For the base
  1. Combine the crushed biscuits, almond butter, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.
For the topping
  1. Combine the coconut cream, almond milk cheese, lemon juice, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
  2. To serve top with raspberries and lemon zest.
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Vegan Bolognese

December 26th, 2018 Posted by Recipes 0 thoughts on “Vegan Bolognese”

This Vegan bolognese works perfectly with our Edamame Spaghetti. Delicious for Vegans and non-vegans alike, a dish the whole family will enjoy.

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Vegan Bolognese
Gluten free, wheat free, dairy free, vegetarian, vegan. Each serving is high in plant based protein, fibre and low in saturated fat and salt. One serving contains two of your five a day!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Instructions
  1. In a thick based casserole pan, fry the onion in the olive oil for 5 minutes on a medium heat.
  2. Add the carrots, celery and cook until softened. Add the mushrooms and rosemary for a further 3-4 minutes.
  3. Add the red wine and increase the heat until it has cooked away.
  4. Add the tinned tomatoes, green lentils (including water) and another can full of water.
  5. Simmer for 35 minutes.
  6. Cook the Edamame Spaghetti for 3 minutes in boiling water, drain well.
  7. Serve.
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Creamy Vegan Avocado & Courgette Edamame Fettuccini

August 28th, 2017 Posted by Recipes 0 thoughts on “Creamy Vegan Avocado & Courgette Edamame Fettuccini”

So creamy you won’t believe it’s vegan!
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Vegan Pâté 4 Ways

April 9th, 2017 Posted by Recipes 0 thoughts on “Vegan Pâté 4 Ways”

Get some inspiration and try our delicious Vegan Pâté.

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Vegan Avo Boats

April 9th, 2017 Posted by Recipes 0 thoughts on “Vegan Avo Boats”

A simple Vegan starter or lunch that is sure to impress!
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