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Home cooked: three easy recipes from our favourite vegan chef

Spending more time in the kitchen, but running out of ideas? You’re not alone. That’s why we decided to ask chef Jason Tjon Affo to share his top vegan recipes for breakfast, lunch and dinner. Just add the right table setting and it’ll feel like you’re dining out three times in one day (although that washing up won't take care of itself...)

@theindigokitchen

Ingredients (makes 10 pancakes)

– 250g plain flour
– 1 ½ tsp baking powder
– 1 tbsp cinnamon 
– 1 tsp turmeric 
– ½ tsp cardamom
– ½ tsp ground cloves
– 2 tbsp coconut sugar 
– ¼ tsp salt 
– 340ml plant-based milk
– 1 tsp vinegar
– 1 tbsp vanilla 
– 2 tbsp broken flaxseeds
– 200g Fuji apples (1 ½ apples)


Warm Cinnamon Apples
– 250g applesclos (2 apples)
– 1 tsp cinnamon 
– 2 tbsp coconut sugar

@theindigokitchen

Directions for making pancakes

1. Mix the flour, baking powder, salt, cinnamon, turmeric, cardamom, cloves and coconut sugar in a large bowl. 

2. Add the plant-based milk, vinegar, flaxseed and apple to another bowl and stir well. Let it sit for five mins.

3. Warm a pan over medium heat. Add a few drops of oil, then add batter to create a few pancakes at a time. Once the top starts to bubble (after about three minutes), carefully flip them over and leave for another two mins.

4. Optional, but delicious: top the pancakes with warm cinnamon apples, nuts, fruits and seeds.

Directions for making baked apple

1. Warm a pan over medium heat and add the apples, cinnamon and sugar. Cook these while stirring for six minutes. Serve these on top of the pancakes.

Click here to watch Jason make this recipe on IGTV.

@theindigokitchen

Ingredients (serves 4)

– 1 can chickpeas (400g)
– 3 tbsp olive oil 
– 1 tsp cumin seeds
– 3 tbsp tomato puree
– 1 tsp smoked paprika 
– 250g pasta
– ½ red onion, cut in half circles  
– 1 bell pepper, cut in strips
– 1 garlic clove, minced
– 1 chilli pepper, chopped
– 2 tbsp jalapeños, chopped
– ½ cucumber, cut in semi-circles 
– 15g basil, chopped
– Juice of half a lemon
– 3 tbsp sun dried tomatoes, chopped
– ¼ tsp salt
– 100g vegan feta cheese
– 75g rocket 

@theindigokitchen

Directions

1. Add the bell pepper, onion and garlic to a large mixing bowl. Heat a pan over medium heat.

2. Add one tbsp of olive oil, cumin seeds, tomato puree, smoked paprika and chickpeas and cook for six mins. Transfer the warm chickpeas to the bowl.

 

3. In the meantime, bring a large pan of water to the boil. Cook the pasta, then wash it with some cold water to stop it from cooking further and drizzle with one tbsp of olive oil.

4. Add the pasta and remaining ingredients to the bowl, mix well.

Click here to watch Jason make this recipe on IGTV.

@theindigokitchen

Ingredients (serves 4)

– 1 red onion, chopped
– 5 garlic cloves, minced
– 1 chilli pepper, chopped
– 1 tsp cumin powder
– 1 tsp turmeric
– 1 tsp ginger powder, or fresh ginger
– 7 tbsp peanut butter
– 1 tbsp tomato puree
– 1 stock cube
– 300g frozen spinach
– 1 lime leaf
– 1 bay leaf
– 500ml water
– 1 can coconut milk
– 1 block of tofu
– 15g coriander
– Serve with rice, sambal and pickles (optional)

@theindigokitchen

Directions

1. Preheat the oven to 200C°. Cut the tofu in 1cm thick 4 x 4cm squares and bake them for 25 minutes on parchment paper. 

2. Warm a pan over a medium heat, add one tablespoon of oil and sauté the onion, garlic and chilli pepper for about three minutes. Then add the cumin powder, turmeric, ginger powder, peanut butter and tomato puree.

3. Cook for one minute before adding the vegetable stock cube, spinach, lime leaf, bay leaf and water. Bring to a boil, turn down to a low heat and simmer for 20 mins.

4. Add the coconut milk, tofu, and salt and pepper to taste. Serve with rice, and your favourite side, like sambal, pickles or herbs. Top with coriander.

Click here to watch Jason make this recipe on IGTV.

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