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Save this sweet potato & lentil cottage pie for something nourishing and comforting ✨🌱 - 3 sweet potatoes, peeled & cut into bite-sized pieces - 3 carrots, peeled & chopped - 1 tablespoon nutritional yeast(+ extra for sprinkling) - dash of almond milk - 1 onion, peeled & diced - 3 cloves garlic, peeled & chopped - 200g chestnut mushrooms, sliced - 1 heaped teaspoon ground cumin - 1 heaped teaspoon paprika - 1 x 400g tin cooked green lentils - 2 tablespoons tomato purée - ¼ litre vegetable stock, boiling - 2 x 400g tins chopped tomatoes - Salt and pepper Here’s what to do: https://www.deliciouslyella.com/recipes/sweet-potato-and-lentil-cottage-pie
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Eat the rainbow even when you’re short of time! This high protein sweet potato tray bake is a no-fuss midweek meal that’s packed with nutritious veggies and plant-based protein, finished with a drizzle of our go-to tahini mustard dressing - 1 sweet potato - 1 teaspoon ground cumin - ½ teaspoon ground cinnamon - ½ teaspoon smoked paprika - 2 large handfuls of kales - 2 x 400g tins black beansdrained & rinsed - 100g frozen edamame beans - drizzle of olive oil - pinch of sea salt & black pepper For the dressing �- 2 tablespoons tahini - 1/2 lemon - 1 teaspoon Dijon mustard - 1 teaspoon maple syrup - 2 tablespoons boiling water - sprinkle of sesame seeds https://www.deliciouslyella.com/recipes/high-protein-sweet-potato-traybake
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Get to know plant-based superstar @ella.mills__ of @deliciouslyella and her favorite cozy, plant-based pasta recipe “This super creamy pasta is the perfect comfort food as the weather gets a little colder. The roasted squash and garlic are blended with silken tofu, paprika and turmeric to create a silky smooth, nutritious, flavor-packed sauce that’s tossed through spaghetti with some crispy breadcrumbs to finish.” —Ella Mills For the full recipe and an interview with Ella, head to our blog > link in bio
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Wanting something that’s healthy, autumnal, seasonal and delicious? This warm roasted squash salad from @deliciouslyella ticks all the boxes. Not only will your taste buds love this dish, but your gut microbes will thank you too. Ingredients: 1 butternut squash (about 800g), cut into 2cm wedges 2 red onions, cut lengthways into eighths 4 garlic cloves, skin on 4 tablespoons olive oil 150g quinoa, rinsed in cold water 300ml vegetable stock 1 savoy cabbage (about 300g), thinly sliced 2 handfuls of flaked almonds (about 50g), toasted 2 handfuls of pine nuts (about 50g) 1 lemon, juiced 1 tablespoon maple syrup Pinch of ground cinnamon Pinch of allspice 30g parsley, roughly chopped Sea salt & black pepper Method: Preheat oven to 200°C. Toss together the squash, red onion, garlic cloves, 1 tablespoon of olive oil, a pinch of salt, some black pepper and spread out on a large baking tray. Cook for 40-45 minutes, until tender and golden. Tip the quinoa and vegetable stock into a small saucepan and add a small pinch of salt. Bring to the boil, then cover with a lid and simmer for 10-15 minutes, until all the stock has been absorbed. Remove from the heat and leave to stand until everything is ready. Remove the baking tray from the oven and take out the garlic cloves. Stir in the cabbage and scatter over the flaked almonds and pine nuts. Return to the oven 10-15 minutes, until the nuts are golden and the cabbage is a little charred at the edges. To make the dressing, squeeze the cooked garlic cloves into a small bowl and whisk together with the remaining olive oil, lemon juice, maple, cinnamon, allspice, a pinch of salt and some black pepper. Once everything is ready, fluff the quinoa through with a fork and scoop into a large serving dish. Add the cooked veg, most of the parsley and the dressing and toss everything together. Taste to check for seasoning and adjust as needed. Scatter over the toasted nuts and remaining parsley. 🔗 Click t
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Thick, rich and creamy. The ritual of making this hot chocolate is almost (not quite!) as satisfying as drinking it. The pinch of sea salt is the secret to really maxing out that chocolate flavour. - 250g oat milk (or any plant-based milk) - 40g 70% cocoa dark chocolate, roughly chopped. I’m using our salted Swiss dark chocolate - 1 tablespoon coconut (or brown) sugar - 1 teaspoon vanilla extract - Pinch flaky sea salt 1. Put the milk into a saucepan over a medium heat until it simmers, turn the heat down to low and whisk in the chocolate, sugar, vanilla and salt (to taste). 2. Continue to whisk occasionally for around 3 minutes until the chocolate has melted and the hot chocolate is thick, rich and creamy.
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Who says cosy comfort food can’t have a healthy twist? A home-made almond butter curry paste stirred through cumin and cinnamon onion and garlic, then simmered with tofu, chickpeas, ground almonds and coconut milk. It’s packed with plant protein, ready in 45 minutes and such a good batch cooker! Our tofu & chickpea korma curry: * 1 tablespoon coconut oil * 1 onion * 3 cloves garlic * Cumin seeds * Cinnamon * Ground almonds * Coconut milk * Firm tofu * Chickpeas Plus the homemade ginger and almond butter curry paste! All the details are here: https://www.deliciouslyella.com/recipes/tofu-chickpea-korma-curry
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Chickpea, avocado & tomato toastie 🌱 You need to make this 10-minute recipe, it’s unbelievably good! This is our take on the ‘tunacado’ craze, replacing tuna with crushed chickpeas mixed with red onion, Dijon mustard, lemon juice and garlic. It’s a brilliantly tasty, tangy way to get that tuna-type texture and goes perfectly with creamy avo, tomatoes and pesto. 1 x 400g tin chickpeas, drained ½ red onion, diced handful parsley (about 10g), roughly chopped 1 tsp Dijon mustard 1 lemon, juiced ½ clove garlic 1 large avocado, sliced 2 big tomatoes, sliced 2 tablespoons plant-based pesto 4 slices of bread, toasted Salt and black pepper 1. Add the chickpeas, red onion, parsley, Dijon, half the lemon juice and garlic to a food processor or mini chopper. Blitz briefly until the chickpeas have mostly broken down but aren’t completely smooth. Season to taste with salt and pepper. 2. Slice the avocado and squeeze the remaining lemon juice over all over it. 3. Take 2 slices of toast and spread some pesto on each slice. Layer on some of the chickpea mixture, slices of tomato and avocado, a pinch of sea salt flakes and black pepper, and finish with the other slice of bread. Repeat with the remaining mixture, so that you end up with four sandwiches. 4. Warm a large frying pan over medium heat. Add 2 sandwiches (drizzle the outside of each with a little olive oil, if you like) and press down using a toastie press or a wide spatula. Cook for 2–3 minutes until golden. Carefully flip over and cook for another 2 minutes, until crisp and golden. Repeat with the remaining sandwiches.
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A little trick to make a simple meal a little healthier! Mash a tin of white beans into your tomato sauce 👌 It’s a quick way of adding an extra boost of fibre and plant-protein. It works in this ready, a quick balsamic pasta with spinach and basil, but also with a jar of tomato sauce. For the easy balsamic tomato pasta you’ll need a tin of white beans, a jar of passata, maple, balsamic, fresh basil, spinach, chilli and garlic ✨ Find all the details here: https://www.deliciouslyella.com/recipes/easy-balsamic-tomato-pasta
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Batch cooking is the secret to keeping healthy habits up when life gets busy, it means you can cook once and eat twice 🌱 This super simple quinoa chillis is a winning combo: delicious, faff-free, and loaded with plant protein fibre 🌱 You’ll need: - 1 small red onion - 3 cloves garlic - 2 teaspoons paprika - 1 teaspoon ground cumin - 1 tablespoon tomato purée - 200g quinoa - 1 x 400g tin chopped tomatoes - 1 x 400g tin chickpeas(or butter beans) - 1 x 400g tin red kidney beans - 2 tablespoons almond butter - 1 tablespoon brown rice miso paste - 1 tablespoon maple syrup - 1 lime - 1 handful of coriander Full details here https://www.deliciouslyella.com/recipes/super-simple-quinoa-chilli
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If you make one thing, make this. It’s 10/10! Super creamy ‘ricotta’ stuffed pasta shells, baked in a rich tomato sauce. Packed with plants, full of fibre, and just so delicious. It’s healthy made delicious! Anyone putting this on their menu this week? https://www.deliciouslyella.com/recipes/spinach-and-ricotta-stuffed-pasta-bake
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Anyone need something warming, cosy, healthy and comforting? Put this at the top of your list! Here’s how to make our take on the trending tortelloni soup * 2 tablespoons olive oil, plus extra to serve * 1 large onion, thinly sliced * 2 carrots (about 150g), cut into 1cm half moons * 2 sticks celery, finely chopped * 4 garlic cloves, crushed or finely chopped * 2 bay leaves * A small handful of thyme, leaves stripped from the stalks * 1 tablespoon tomato paste * 1 tablespoon miso paste * 1 x 400g tin chopped tomatoes * 1 x 400g tin chickpeas, drained * 1 x 400ml tin coconut milk * 400ml vegetable stock * 1 x packet tortelloni (we’re using our sun-dried tomato & basil Plants one) * A big handful of basil (about 15g), roughly chopped * A pinch of chilli flakes (optional) 1. Warm the olive oil in a large deep saucepan or casserole dish set over a medium heat. Add the onion, carrot, celery, garlic, a pinch of salt and cook for 5 minutes, until slightly softened. 2. Stir in the bay leaves, thyme, tomato paste and miso, and cook for 2-3 minutes, until fragrant. 3. Next, pour in the tinned tomatoes, chickpeas, coconut milk and stock. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are tender. 4. Add the tortellini and cook for 3-4 minutes/according to packet instructions. 5. Divide between bowls and scatter over the basil, chilli flakes (if using) and a drizzle of olive oil.
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20 minutes. Packed with plant protein. Full of greens. Save this tofu grain bowl with miso tamari sauce for a quick, healthy meal that’ll keep you going in the busiest time of the year 🌱 Tofu grain bowl with miso tamari sauce - 150g firm tofu - A handful of kale - 150g broccoli - 100g frozen peas - 300g any whole grain - 2 tablespoons brown rice miso paste - 2 tablespoons tamari - 2 tablespoons maple syrup - 1 lime - 2 tablespoons water https://www.deliciouslyella.com/recipes/tofu-grain-bowl-with-miso-tamari-sauce
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Lemongrass and ginger miso noodles 🌱 Everything you need when you’ve feeling coldy and run down! - 2 portions of udon noodles - 1 teaspoon olive oil - ½ pack chestnut mushrooms - x 5cm piece ginger - 1 clove garlic, grated - 1 lemongrass stalk - 1 litre vegetable stock - 1 pak choi - 1 pack mangetout/sugar snap peas - 1 tablespoon brown rice miso paste - 2 limes - 4 spring onion - pinch of sea salt & black pepper https://www.deliciouslyella.com/recipes/lemongrass-and-ginger-miso-noodle-soup
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Hearty, flavourful and easy to make. This rich gnocchi bake from @deliciouslyella is packed with goodness and easy on the washing-up. A perfect weeknight dish to satisfy everyone and any leftovers can be reheated for a quick lunch the next day. Ingredients 1 tablespoon olive oil (+ extra to drizzle) 1 onion, finely chopped 3 cloves garlic, grated 2 x 400g / 14 oz tins cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon maple syrup 1 vegetable stock cube ½ small bunch of basil, (about 10g / 0.4 oz) shredded (+ leaves to garnish) 1 handful of spinach, (about 30g / 1 oz) roughly chopped 1 x 400g / 14 oz tin green lentils, drained & rinsed 1 pack gnocchi (400g / 14 oz) pinch of dried red chilli flakes (optional) pinch of sea salt & black pepper Method Preheat the oven to 200°C fan / 425°F. To make the tomato sauce, put the oil in a large deep casserole dish over medium heat. Add the onion and fry for 8 minutes until softened. Add the garlic and fry for 30 seconds until fragrant. Pour in the tinned cherry tomatoes, 150ml / 5 fl oz of hot water (or add ½ a tin of hot water), the balsamic vinegar, maple syrup, then crumble in the stock cube and stir. Bring to the boil and then stir through the basil and spinach until wilted. Mix in the lentils and gnocchi. Drizzle over some more olive oil, season with flaky sea salt and pepper and bake for 25 minutes. Serve topped with a sprinkling of chilli flakes, if you like, and some basil leaves. Click the link in Symprove’s bio to dig in. #guthealth #guthealthrecipes #plantbased
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Exactly ten years ago I sat down to write my first cookbook, a book that changed my life entirely. I wanted to instigate change with that book, to open up a new conversation on food. I felt I’d discovered something that everyone needed to know: that vegetables tasted nice and eating a (predominantly) whole-food diet could fundamentally shift how we feel every day. A decade ago that was revolutionary, and the book went on to become the fastest-selling debut cookbook ever. I’ve published five books between the original and Healthy Made Simple, but not until now have I felt the same sense of passion, of mission, of excitement. If the first book represents all my original learnings, this book represents everything I’ve learnt since. When I wrote my first book I had time on my hands, now I don’t. The premise of Deliciously Ella resonated deeply but it wasn’t always practical enough. That need for practicality, speed and simplicity built over the last decade in my own life, peaking when my first daughter, Skye, was born in 2019. At that point I found myself in a rut, I lost motivation and found my healthy habits slipping very quickly. I had just a few minutes to spare (if that!) and I had to learn to use that time very wisely, which prompted a whole new way of looking at health and wellness. It’s taken me almost four years to re-establish those healthy habits, to master clever cooking, getting the right balance between flavour and ease. My focus now is minimal ingredients, maximum flavour. Healthy Made Simple is the summary of everything I’ve been cooking at home. It’s all the goodness, none of the fuss. I learnt to make life easier for myself today, and my future self tomorrow and I can’t wait to do that for you. Each recipe has five simple promises: 1. It’ll take 30 minutes or less. 2. It’ll contain fewer than 10 ingredients 3. It’ll have no more than 5 steps.�4. It’ll be healthy and packed with goodness. 5. It’ll be deliciou
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Use the code: FIRSTYEAR25 on deliciouslyella.com 💫 and get 25% off a yearly membership. Discover thousands of quick, healthy recipes, hundreds of wellness and exercise classes, plus 15% off DE products. For just 0.36p a week/£18.74 a year with a weeks free trial 🌱
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New To Ocado: Plants by Deliciously Ella 🌱The full Plants range has landed on @OcadoUK, making it even easier to get natural, 100% plant-based products delivered to your door 💫 To try the new range, search ‘Deliciously Ella’ on ocado.com
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Pear, walnut and oat crumble with dark chocolate 💫 - 8 small ripe pears - 1 teaspoon vanilla bean paste - 1 tablespoon coconut sugar - 1 lemon, zested & juiced - 150g spelt flour - 150g jumbo porridge oats - 1 tablespoon coconut sugar - 50g walnuts - 30g 70% cocoa dark chocolate - 4 tablespoons olive oil - 2–3 tablespoons water - pinch of flaky sea salt Here’s what to do: https://www.deliciouslyella.com/recipes/pear-walnut-and-oat-crumble/
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A one tray wonder to see you through the craziness of the next few weeks! You’ll need: - 3 medium sweet potato - 2 tablespoons olive oil - 1 teaspoon cumin seeds - 1 x 400g tin lentils - 1 pack tenderstem broccoli - pinch of sea salt & black pepper - 1 shallot - small handful of sage leaves - large handful of parsley - 1 tablespoon red wine vinegar - 3 tablespoons olive oil - pinch of dried red chilli flakes - pinch of sea salt & black pepper Here’s what to do: https://www.deliciouslyella.com/recipes/warm-sweet-potato-and-tenderstem-salad-with-sage-salsa-verde/
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There’s a reason I’ve made this three years in a row for Christmas! It’s truly the best ever veggie centrepiece that veggies and carnivores both love 🌱 Prep the filling two days before and you’ve got a faff-free Christmas sorted 💫 The recipe is too long for IG, so head to our website: https://www.deliciouslyella.com/recipes/mushroom-and-glazed-carrot-wellington/
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