Some of our favourite vegan recipes - Britt's Superfoods

Some of our favourite vegan recipes

 You may already be a dedicated vegan or just have a favourite vegan meal, or maybe you are looking to try something new. This 'Veganuary' we thought we would share some of our favourite vegan recipes and maybe inspire you to give something different a try.

Green Gazpacho
A light, refreshing summer dish, elegant enough for a dinner party and fresh enough to consume all day.

You will need:

  • 100g spinach
  • 2 garlic cloves
  • 1 large, deseeded cucumber
  • 1/2 green chilli
  • 1 avocado
  • 4 spring onions
  • 200g vegan yoghurt 
  • 2 tablespoons wine vinegar,
  • 2 Britt's Superfoods wheatgrass sachets
  • A handful of basil, mint and parsley.

To enjoy this elegant refreshing dish, simply blitz all of the ingredients together in a blender, adding water to achieve the right consistency. Then pass through a sieve or muslin and chill for a couple of hours. Garnish with edible flowers, flower ice cubes or simply enjoy plain.

Pea Fritters

 These pea fritters go down a treat and are full of fibre so keep you full for longer.

You will need:

  • 2 cups of peas
  • 1.5 cups of chickpea flour(ground and sifted chickpeas)
  • 3 cloves of garlic
  • 1 teaspoon of bicarbonate of soda
  • 1 Britt's Superfoods wheatgrass juice sachet
  • Grated vegan cheese for the topping
  • whichever herbs you like, we used mint and lemon

Simply cook the peas and mash, add all the other ingredients, and bind them together. Form into small patties and place on baking paper in the oven. Place a little grated cheese on the top of each one and cook for about 5 mins. Turn them over place a little cheese on the top and cook for a further 5 mins(180 degrees).
we had ours with some organic beetroot juice, how will you enjoy yours? be quick they won't last for long.

Immunity-Boosting Breakfast Bars
These no-cook, no-fuss bars are brimming with nutrients and vitamins, are vegan-friendly and packed full of goodness.

You will need:

  • 300g pitted dates
  • 175g rolled oats
  • 50g coconut oil
  • 25g peanut butter
  • 35g almond flour
  • 1 sachet Britt's Superfoods Apple, ginger and turmeric juice
  • 35g nuts
  • 20g seeds
  • 20g blueberries
  • 20g dried fruit and we used some stem ginger and cinnamon for flavouring.

Vegan-friendly mango ice cream
This is fabulous, quick and vegan friendly.

You simply need:

Simply chop the mangoes and mix all ingredients in a blender, if you have one addition to an ice cream maker, if not pour into a container and freeze, remembering to stir every hour or so. 

Beetroot Falafel

The antioxidant properties of beetroot, along with the simplicity of this recipe plus the fact that it's vegan - make this a go-to recipe in the summer when beetroot is plentiful.

You will need:

  • 2 beetroot
  • 1 Britts Superfoods Beetroot and Maqui juice
  • 2 garlic cloves
  • 250g cooked chickpeas
  •  Fresh coriander
  • Tbsp ground coriander
  • Tbsp ground cumin

Roast the beetroot to bring out the full flavour and when cool blend all ingredients together. It doesn't need to be too smooth! Form into small patties and bake in the oven until firm -about 10 mins.


Detox Kale & Sprout Salad
 Packed with nutrients and flavour, this easy to prepare dish is one we are sure you will enjoy.

You will need:

  • 1/2 lemon ( squeezed)
  • 2 tablespoons dijon mustard
  • 2 shallots( minced)
  • 2 garlic cloves( minced)
  • 2 handfuls of kale
  • Big handful of Brussels sprouts
  • Handful of almonds
  • 2 tablespoons grated vegan cheese
  • 1/2 cup olive oil
  • 1 sachet Britt's Superfoods organic wheatgrass juice

Start by mixing shallots, garlic, lemon juice, olive oil, mustard and wheatgrass juice and allow to infuse.
Remove kale from stalks and chop finely, also chop Brussels sprouts finely. Add a tiny bit of olive oil to the pan and toast almonds, watching carefully (takes about a minute). Remove from pan and add salt to the nuts.
Then simply combine all ingredients to enjoy. 

Kale and seed crackers 
When you fancy a crunch but you want something healthy, try these vegan, paleo, gluten-free crackers!

They're easy to make yet delicious and you'll wonder why you never tried them before.

You will need:

  • 1 sachet Britt’s Superfoods Organic Kale Juice
  • • Big handful of finely chopped kale
  • • 64g pumpkin seeds
  • • 32g chia seeds
  • • 64g sunflower seeds
  • • 1tbs flaxseeds
  • • 1tbs poppy seeds
  • • 1tsp sea salt
  • • 2tsp garlic salt
  • • 1tsp dried basil
  • • 6 oz water

You simply mix all the ingredients together and leave them to stand for about 15 minutes. This is important as the seeds need to soak up the water.

Then transfer to a lined baking sheet and place another sheet of lined paper on top and roll the mixture until cracker thickness.

Cook at 180 degrees for about 25 minutes until the edges start to brown and then remove from oven and carefully cut into slices and turn before returning to the oven for five minutes to firm up.

    Cucumber and wheatgrass rolls
    These simple yet delicious rolls can be used as a snack or an appetizer. Vegan, vegetarian and gluten-free they are full of vitamins, protein and antioxidants, this truly is a healthy bite!

    You will need:

    1 cucumber
    1 avocado
    1 sprig basil
    2 tablespoons nutritional yeast
    1 Britt's superfoods wheatgrass sachet
    1 Lime
    Paprika for finishing.

    Simply slice the cucumber with a vegetable peeler into long strips. Pat dry and mash the avocado, mix this with lime juice, chopped basil, nutritional yeast and seasoning to taste.

    They simply spread the avocado mix onto the cucumber and roll it up. Sprinkle with paprika and you have a tasty healthy treat.

    We hope you like the recipes, let us know if you have a favourite.

    To order your organic vegan-friendly superfood juices, visit our shop here today.

    Back to blog