Our Favourite Plant-Powered Recipes

Hello #LoyalRoyals

Not so long ago, vegetarians had to fill up on roast potatoes and vegetable sides while friends and family feasted on mains and all the veggies. How things have changed! Vegetarian main dishes are getting their turn in the spotlight. Our need for planet-saving, penny-wise, plant-based dinners is urging us all to get creative in the kitchen.

Yay! Plant-power is here to stay. 💚

Browse some of our favourite plant-powered recipes: wholesome, substantial and packed with flavour. We know one or two will inspire you to get out the chopping board, sharp knife and peeler 😉

With a deep appreciation of all the passionate farmers in the world, growing vegetables for us.
HRH Kathleen

Giant Mushroom Burger

This is one of our most popular recipes of the year! Our bunless Giant Mushroom Veggie Burger, served with Pesto Princess Thai Pesto! Trust us, it’s as epic as it looks. Head this way for the recipe.

Quick Two-Bean Chilli

We’ve taken the classic Chilli con Carne and turned it into a feast with all the trimmings that everyone will love. The best bit about this recipe? Cook up a big batch of these spicy beans and use them again tomorrow in the form of our Plant-Powered Bowls. Two recipes in one! Click here for both recipes.

Plant-Powered Pasta Bake

If you, like me, are constantly on the search for great vegan (and super easy) recipes, then this one’s a keeper 😉 Use our Pesto Princess Fresh Tomato Soup as a base (and rest easy knowing it’s 100% plant-based, with no preservatives, thickeners or colourants), and you’ll be serving up this piping hot dish of comfort in under an hour. Here is the recipe.

Lentil & Chickpea Curry

Want to cook a healthy, plant-based supper tonight in record speed with just one pan? Enter our hearty Lentil & Chickpea Curry. By using Pesto Princess Red Lentil Soup as the base, this one-pan wonder gets a head-start. We bulked up with sweet potato and chickpeas, but any veggies or pulses you have on hand will work. Recipe this way.

Black Bean & Pesto Quesadillas

For a few years running, cauliflower took the top spot for ‘ingredient of the year’. Mash, pizzas, rice, couscous… you name it, we were using cauliflower to make it. But, more recently, it’s the understated tin of black beans that’s having a turn in the spotlight. When seasoned to perfection, even a meat-lover will devour these black bean quesadillas with gusto. Give them a try 🙂

Autumn Salad with Roast Veggies & Couscous

If you’re looking for a substantial salad that can hold its own as the hero of a feast, stand-alone weeknight dinner or hearty side to your next braai, then this flavour-packed Autumn Salad with Roast Veggies & Couscous is it! Save some of the roasted veggies, and you can make this delicious wrap tomorrow with virtually no time spent in the kitchen at all. Find both recipes here.

Chickpea, Cauliflower & Harissa Salad

Fewer ingredients, more plant-based meals, maximum flavour… this has been my intention this year when it comes to my weekly meal planning. And the salad I make over and over again? This Chickpea, Cauliflower & Harissa Salad.