VREG Blog

From quick dinner recipes to simple vegan breakfast ideas, these 28 easy vegan recipes for beginners will have you enjoying a plant-based diet, no matter how much time you have! Want to eat less meat but find plant-based cooking daunting? I get it. These nourishing recipes are all delicious and healthy, use a handful of simple ingredients and come together quickly. From easy vegan dinner recipes to breakfast recipes that are perfect for weekly meal prep, there’s something here for everyone. And the best part? These recipes are quick, allowing you to focus less on your vegan diet and more on your loved ones! Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: 1 Easy Eggplant Stir Fry with Garlic Sauce This delicious eggplant stir fry is such an easy plant-based meal. Made with a savoury garlic-soy sauce and cooked until succulent, it’s great served with rice or noodles as a main course. Check out this recipe 2 Easy Beet & Black Bean Burgers (Vegan) Taking less than 30 minutes, these vegan burgers are made with simple ingredients – black beans, beets and sweetcorn. Perfect when you want a good veggie burger, but a healthier one! Naturally gluten free too. Check out this recipe 3 Easy Fresh Vegan Spring Rolls These fresh vegan spring rolls with peanut sauce are the most delicious easy meal I know – no cooking required. Stuff your rice paper wraps with crunchy vegetables such as bell peppers, cucumber and carrot, add some smoked tofu and dip in savoury sauce! Check out this recipe 4 Quick & Easy Spinach Pasta Sauce This creamy vegan spinach pasta sauce is one the whole family can enjoy. It’s quick to make, has a great savory flavor, is packed with nutrients and is a great midweek meal. Oil-free and nut-free. Check out this recipe 5 Easy Chickpea Spinach Curry with Coconut Milk This one-pot chickpea spinach curry takes 25 minutes and is perfect as a quick weeknight dinner or big batch meal served with brown rice. Easy vegan meals don’t get much simpler than this. Naturally vegan and gluten-free. Check out this recipe 6 White Bean & Artichoke Vegan Sandwich (gluten-free) This delicious white bean & artichoke sandwich is perfect if you’re looking for healthy lunch ideas for work. It’s quick to make and protein-packed! Check out this recipe 7 Easy Carrot Lentil Soup (30 Minutes) This quick carrot lentil soup recipe is perfect for weekday dinners. Naturally vegan, it contains just 10 simple ingredients and comes together in less than 30 minutes. The perfect creamy soup for colder days! Check out this recipe 8 Healthy Crispy Tofu Ever wondered how to make perfect crispy tofu? This simple method is less hassle than frying and will give you crispy tofu every time. Great added to rice bowls, stir fries and noodles. Check out this recipe 9 Easy Chickpea Pizza Crust (Gluten-Free) Made with just 5 ingredients, this Chickpea Flour Pizza Crust is ideal for pizzas or flatbreads. Ready in minutes, it’s a great quick meal and will satisfy those comfort food cravings! Gluten-free. Check out this recipe 10 Easy Pasta Al Pesto (Linguine with Pesto) This easy pasta al pesto is the perfect weeknight meal. All you need are a few simple ingredients including basil and olive oil, and 15 minutes. You can even add cherry tomatoes for extra colour and flavour! Check out this recipe 11 Easy Roasted Cherry Tomato Soup A simple summer recipe for easy dinners, this roasted cherry tomato soup will tickle your tastebuds. It’s flavour-packed and comes together in 30 minutes, with cherry tomatoes, onion, fresh herbs and vegetable broth. Check out this recipe 12 Beet Pasta Sauce Of all the creamy pastas, this 20-minute savoury beet pasta sauce might be my favourite. Made with cooked beets, coconut milk, cashews and lemon zest, it can be served with pasta for a delicious weeknight meal. Check out this recipe 13 Easy Vegetable Stew with Lentils (Vegan) This one-pot easy vegetable stew is healthy, hearty and takes less than 30 minutes to make. Great as a quick weeknight dinner on chillier days. Check out this recipe 14 Creamy Pasta with Mushrooms & Broccoli (Vegan) Coming together in under 30 minutes, this creamy pasta with mushrooms and broccoli is the perfect weeknight dinner. Can be gluten free if you use gf pasta! Check out this recipe 15 Easy Maple Roasted Carrots Simple yet satisfying, these maple roasted carrots are the delicious side dish everyone loves because they’re so easy and taste delicious. The perfect pop of colour for your dinner table. Check out this recipe 16 Cookie Dough Overnight Oats 7 ingredients and 5 minutes are all it takes to make these easy cookie dough overnight oats. Perfect as a healthy breakfast or on-the-go snack! Check out this recipe 17 Best Easy Matcha Smoothie (5 Minutes) With banana, kale, vanilla and the addition of matcha, this easy matcha smoothie is perfect for a quick breakfast or snack. It’ll wake you up and keep you full! Check out this recipe 18 The Best Tiramisu Overnight Oats (Healthy) These

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A simple summer recipe, this roasted cherry tomato soup is packed with flavour and comes together in 30 minutes with just 7 ingredients and fresh herbs! Naturally vegan and dairy free. Got too many tomatoes this time of year? This roasted cherry tomato soup is for you. I couldn’t believe how easy this soup was when I made it: a handful of simple ingredients and less than 30 minutes will give you THE most savory and delicious soup. Truly the best tomato soup I’ve tried and perfect for lunch or dinner. And who says it has to be complicated? Just roast cherry tomatoes, onion and garlic in a little olive oil then blend with vegetable broth and basil, and you’ve got one delicious summer meal. Perfect served with crusty bread, a delicious high protein sandwich or your favourite side dish ! And if you’re tempted not to the roast the vegetables and just blend them straight away – don’t! Roasting the tomatoes, onion and garlic brings out their natural flavor and will give you a really creamy roasted tomato soup. Trust me, it’s worth a little time in the oven to level up the flavor in this recipe! What to serve with tomato soup This vegan tomato soup is delicious on its own as a light lunch, but you can also serve it with any of the following: Fresh crusty bread (sourdough is my favourite) Grilled cheese sandwiches Croutons A high protein sandwich to make it extra filling A caprese salad a vegan cheese board Vegan parmesan cheese Main ingredients Cherry tomatoes – I use cherry tomatoes or grape tomatoes instead of regular tomatoes as they have natural sweetness. Ideally, buy when they’re in season (tomato season is roughly July to late September) as they’ll taste much better! Use the most flavorful fresh tomatoes you can get as these are the star ingredient that will form the base of the soup. I love getting them from my local farmers market. Onion and garlic – Add rich flavor to this cherry tomato soup recipe. Roasting them makes SUCH a difference – the garlic caramelizes and the onion has a slightly sweet flavor. Basil – Really enhances the flavor of this homemade tomato soup recipe. Use fresh basil ideally for maximum flavour (there’s something about basil and tomatoes that taste so good together). If using dried, use 1 tablespoon only. Vegetable broth – You can use ready made broth or vegetable stock cubes (I dissolve one stock cube in 2 cups boiled water). If using a low sodium variety, you’ll likely want to add a little more salt. Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: How to make homemade tomato soup Preheat the oven to 350℉/175℃. Slice onion roughly into 8 pieces (by slicing in half and then quartering each half) and add onion, 2lb cherry tomatoes and 4 cloves of garlic to a large sheet pan (divide between 2 pans if you need more space). Drizzle with 1 tablespoon olive oil. Roast in hot oven for 20 minutes until tomatoes have burst and onion is soft. Allow to cool slightly for a few minutes. Squeeze garlic cloves out of their skins, and add to high-powered blender along with roasted tomatoes and onions, 2½ cups vegetable broth/stock, ½ cup fresh basil leaves, 1 teaspoon sea salt and ¼ teaspoon black pepper (you can also use an immersion or stick blender). Blend hot soup until smooth, adjust seasoning and reheat if desired. Serve in bowls and optionally decorate with basil leaves, a swirl of coconut yogurt, red pepper flakes and/or homemade croutons. Check out my step-by-step guide on how to make this homemade tomato soup . Expert Tips Make it high protein – Blend a can of rinsed white beans (I like cannellini) into the soup to add protein and make it creamier. Be sure to add a little extra salt if you do this as the beans will soak up a lot of flavour. Don’t scrimp on roasting! Don’t be tempted to skip roasting your veggies – it adds so much flavour and makes them sweeter too. You won’t regret it. How to make tomato soup less acidic If your tomato soup tastes too acidic, try adding a pinch (¼ teaspoon) of baking soda. Stir it into the soup and allow it to froth. When the baking soda has finished reacting, taste the soup and add another ¼ teaspoon if it still isn’t to your liking. This works because baking soda is alkaline and so adding it to your soup will neutralize the acidity of the tomatoes. Simple! Storage Store this cherry tomato soup in an airtight container in the fridge for up to 5 days. It can also be frozen up to one month in freezer-safe containers. FAQs What other herbs can I add to tomato soup? I personally think this roast cherry tomato soup is perfect as it is, but if you want to add more flavor try adding a pinch of any of the following herbs: rosemary, oregano, thyme, marjoram or Italian seasoning. How can I

This vegan strawberries and cream recipe is a dairy-free take on the traditional British summer dessert, which uses whipped coconut cream instead of dairy cream! One for the whole family. If you’re not British, allow me to introduce you to one of our food traditions: strawberries and cream. The snack of choice at the Wimbledon tennis tournament each year, strawberries and cream has become a British staple over time. I’d go so far as to say that it’s now one of our most-loved sweet treats. A simple recipe that’s utterly delicious, it’s the perfect summer dessert. And the best part? It needs just a few ingredients: ripe strawberries and whipped cream. That said, I have played with the original recipe here because it isn’t usually dairy-free! For a vegan version of this easy strawberry dessert, I’ve just omitted the dairy cream and replaced it with whipped coconut cream . Yes, it does have a slightly different taste to dairy – you can’t avoid that if you’re using coconut. But in my opinion it still tastes delicious! Using whipped coconut cream has the added benefit of being a little lighter than dairy cream too, so the taste isn’t quite as rich. Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: What is the tradition of strawberries and cream? Supposedly, strawberries and cream goes back to the 1500s when Cardinal Wolsey served it to King Henry VIII as a banqueting dessert made from simple ingredients. It was offered as a snack at the first ever Wimbledon tennis tournament in 1877, and is still served to tennis fans to this day! Ingredients Whipped coconut cream – To make this easy recipe, use a really good quality can of full-fat coconut milk. You want a really smooth, creamy milk that will separate into cream and water when refrigerated. I really like Whole Foods 365 or Aroy D brands. Strawberries – To get the most out of this delicious dessert use the freshest berries you can find (ideally in strawberry season). Small, juicy strawberries from local farms have the best natural flavor. If you can pick your own, even better! How to make strawberries and cream 1. Follow detailed instructions to make coconut whipped cream. 2. Slice strawberries in half. Divide pieces of strawberry between four bowls. 3. Spoon coconut cream on top, and add a bit of sugar or maple syrup (I like coconut sugar or brown sugar) if desired. 4. Optionally sprinkle over fresh mint leaves for added flavour and colour. See my step-by-step for how to make vegan strawberries and cream . Extra tips for best results Enhance the flavour – Sprinkle over a little sugar if the taste of your strawberries and cream isn’t as strong as you’d like. Don’t scrimp on coconut milk – For the vegan whipped cream, it’s important to buy the best coconut milk you can get from grocery stores. Some brands have a strange lumpy texture or a strong coconut flavor – you want one that is creamy and thick so it will whip easily! Storage Coconut whipped cream can be stored in an airtight container in the fridge for up to 5 days. I recommend preparing the strawberries only when you’re ready to eat them as chopped strawberries taste better fresh. FAQs Do vegan strawberries and cream taste exactly like the dairy version? No, not exactly. If you are at all sensitive to the taste of coconut milk, you will notice some difference in taste between this and dairy heavy cream. However, coconut whipped cream is the most similar substitute to dairy cream in terms of texture. Can I substitute other berries for strawberries? You definitely can, it just won’t be traditional strawberries and cream anymore. But most fresh berries and other fresh fruit taste really good with whipped coconut cream, so go ahead! Can I use oat milk or soy milk instead of coconut milk? I’m afraid not. You have to use full fat coconut milk for the vegan whipped cream as it has a higher fat content. Other dairy-free milks don’t whip properly. More vegan desserts for summer Best Easy Strawberry Crumble 5 Ingredient No-Churn Vegan Ice Cream Easy 2-Ingredient Cherry Compote Avocado Chocolate Mousse (Easy + Vegan) Print Best Vegan Strawberries and Cream This vegan strawberries and cream recipe is a dairy-free take on the traditional British summer dessert, which uses whipped coconut cream instead of dairy cream! Course Dessert Cuisine british, gluten-free, healthy, vegan, vegetarian Diet Diabetic, Gluten Free, Vegan, Vegetarian Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 4 people Calories 142 kcal Author Elizabeth Emery Ingredients 1 serving coconut whipped cream 1 lb fresh strawberries Optional 1 tablespoon sugar/sweetener of choice (for sweetness) Fresh mint leaves (to decorate) Instructions Follow instructions to make coconut whipped cream. Slice strawberries in half and divide between four bowls. Spoon coconut cream on top, and add a little sugar/sweetener for sweetness if desired. Optionally sprinkle over fresh mint leaves for added flavour and colour. Notes Coconut cream – Use the best quality coconut milk you can find. You want a

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Coconut whipped cream: it’s the best dairy free whipped cream alternative, and so simple to make! Naturally vegan. Coconut whipped cream is a really well-kept secret. When I turned vegan, for the longest time I didn’t know how to replace traditional whipped cream in desserts and assumed my days of eating it were over. At best, I thought I could substitute soy versions (this was back in 2012 when the few dairy-free whipping cream options out there were hideous). Thankfully, I then discovered what happens when you chill and whip coconut milk, and haven’t looked back since! Coconut milk is fantastic for adding creaminess to any dish, whether that’s ice cream or chocolate mousse , but when you whip it? That’s something else. As a whipped cream alternative, it’s the perfect replacement for regular heavy whipping cream, whether that’s as a decadent topping for drinks (like my rose hot chocolate or iced pumpkin spice latte ), to sandwich between cake layers, heap over pancakes or fresh strawberries , or serve with pecan pie . Nothing else comes close to replicating the texture of whipped dairy cream, and it’s so easy to make with just one ingredient. You have to try it! What is coconut whipped cream? Coconut whipped cream is a dairy-free alternative to regular whipped cream, made from full fat canned coconut milk. You simply whip the hardened, creamy part of a can of chilled coconut milk in the same way you would regular dairy cream and voila! You have your own non dairy whipped cream. Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: What is coconut whipped cream made of? Full fat coconut milk – Always buy full fat canned coconut milk, and buy the best you can afford as not all brands of coconut milk are created equal (some are lumpy or have a weird coconut flavor). Brand recommendations: Personally I’ve had success with Whole Foods 365 or Aroy-D . Powdered sugar (optional) – I recommend powdered sugar as a sweetener as it mixes easily into whipped coconut cream and doesn’t affect the texture (unlike liquid sweeteners such as maple syrup). How to make perfect coconut whipped cream 1. Chill a large mixing bowl (or bowl of a stand mixer if you have one) in the fridge for 10 minutes. 2. Remove your can of full-fat coconut milk from the fridge after chilling for 1-2 days. 3. Milk will have separated into two parts: hardened coconut cream and liquid. Scrape the hardened cream from the top of the can into your chilled mixing bowl, and set liquid aside. 4. Using an electric mixer (hand or stand mixer), beat cream on high speed for about 2 minutes until it’s fluffy with soft peaks (for best results avoid over-beating as it can cause the cream to get too warm and separate.) 5. (If cream still feels hard and you’re finding lumps – or if it’s thicker than you’d like – add a small amount of the leftover coconut liquid (½ tablespoon at a time) and beat until it becomes soft.) 6. Check taste and if desired, add 1-2 tablespoons powdered sugar (if you want to add a few drops of vanilla extract, now is the time to do that too). 7. Use cream immediately or store in fridge (will soften if unrefrigerated). Check out my step-by-step for homemade coconut whipped cream . Expert tips Buy the best coconut milk you can afford – Don’t scrimp! Not all brands are created equal (it can take a bit of trial and error to find a good one) and it’s really important to get a creamy one with great taste and texture. *See note above for brands I like.* ALWAYS buy full fat – Light coconut milk just won’t whip properly as it doesn’t have enough fat. Chill coconut milk 1-2 days – You must do this so the milk has time to separate into two parts: a firm, creamy layer and liquid. I’ve sometimes had success just chilling coconut milk overnight, but play it safe – the longer you chill it the better! Don’t let coconut milk get warm – This is rule number 1. As soon as it gets warm, the milk will separate and curdle. If this happens, it’s difficult to fix but I’ve occasionally had success by immediately refrigerating it and then beating in a little more powdered sugar. Do not over-whip! For the same reason. It will get too warm and then separate. Chill your mixing bowl – Before using, place your mixing bowl in the fridge for a few minutes. This will help the coconut milk avoid overheating while whipping. Do not use liquid sweetener – This can make the cream runny. It’s best to stick with powdered sugar if you want to add sweetener. Storage Coconut whipped cream can be stored in the fridge in an airtight container for up to 5 days. It will harden, but should return to normal consistency if left at room temperature for a few minutes. Ways to enjoy coconut whipped cream Enjoy this non-dairy whipped cream as

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Perfect on pancakes, waffles, oatmeal or to top ice cream, this 2-ingredient cherry compote comes together in minutes and is great way to use those delicious summer fruits! I’ve been obsessed with cherries since I was a child. Those little red orbs seemed to be available so fleetingly (in North America and the UK, cherry season runs roughly from June until the end of August) that they always felt like a treat whenever we got our hands on them. To be honest, they don’t usually make it further than out of the paper bag and straight into my mouth, but on those rare occasions when I have more than I can use, simple cherry compote is what I make. And here’s why: it’s so versatile and can be used as the perfect topping for any number of breakfasts and sweet desserts, such as pancakes , waffles , oatmeal and ice cream . You can even use it as a filling for black forest cake ! Plus, it uses 2 simple ingredients, takes less than 20 minutes to make and can be stored in the fridge or freezer for later, so you can be reminded of those sweet summer cherries long after they’re gone! Give it a try. (Psst: If you’re looking for another simple summer dessert, I recommend my vegan strawberries and cream .) What is cherry compote made of? Cherries – Fresh fruit works best and any variety will do, such as regular, Rainier or tart cherries. I haven’t tried this recipe with sour cherries, but I believe you can use them – just be sure to add more sugar as they aren’t as sweet! Frozen cherries can also be used. Sugar – You only need a little sugar as cherries are naturally sweet! I use brown sugar or coconut sugar as I love the taste, but any can be used. You could also use liquid sweeteners such as maple syrup. Almond extract and kirsch (both optional) – Not essential, but I recommend adding them for a great boost of flavour. If you can’t find kirsch, other fruit liqueurs or brandy will work. In a pinch, you can even use whisky (although it does give a slightly smoky/peaty flavour). Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: How do you eat compote? You can eat this fresh cherry sauce on its own with a spoon (I may or may not have eaten it out of the jar), or as a topping on any of the following: Pancakes Waffles Oatmeal or baked oatmeal Plain yogurt Chocolate or vanilla ice cream French toast Compote can also be used as a filling for baked goods, such as pies or cakes, or to top cheesecake. In addition, compote can be used as a sauce for savory dishes, such as a roast dinner. How to make Using a sharp knife, cut 1lb cherries in half and remove cherry pits (you can use a tool to do this, or your hands) and stems. Add cherries to a medium saucepan with 2 tablespoon sugar, cover and bring to a boil on medium-high heat. Reduce heat until cherries are gently but enthusiastically bubbling, and cook them in their own juices for 12-14 minutes – stirring occasionally – until broken down. Remove from heat. If using, stir in ½ teaspoon almond extract and/or 1 teaspoon kirsch. Allow compote to cool to room temperature before pouring into a glass jar with a lid. Store in the fridge until needed (compote will thicken slightly as it cools). Check out my breakdown of how to make cherry compote . Expert tips For thicker compote – Sometimes I like my compote thicker and jam-like, such as when I’m using it in a cake (my black forest cake , for example). Just add 1 tablespoon of cornstarch to the cherry mixture and it will thicken the compote as it cooks. Boost the flavour with almond extract and kirsch – Both do a great job of enhancing the natural flavour of the cherries, and I particularly recommend using kirsch if you’re intending to use the compote as a filling for black forest cake, which is traditionally kirsch-infused . Storage Store homemade cherry compote in an airtight container (ideally a clean glass jar) in the fridge for up to one week. It can be frozen in a sealed container or bag for up to 3 months. FAQs Can I use frozen cherries to make compote? You can use frozen cherries to make homemade compote! This is a great solution during times of the year when cherries aren’t in season. Do note, your compote may end up slightly more watery if you use frozen cherries. Do you eat compote hot or cold? You can eat fruit compote either hot or cold! That’s what makes it such a great topping for breakfasts and desserts. Eat this compote with… 3-Ingredient Vegan Banana Oat Pancakes 5 Ingredient No-Churn Vegan Ice Cream 3 Ingredient Oatmeal Waffles (vegan) 6-Ingredient Vegan Baked Oatmeal Print Easy 2-Ingredient Cherry Compote Perfect on pancakes, waffles, oatmeal or to top ice cream, this 2-ingredient

Taking less than 30 minutes, these easy beet & black bean burgers are made with simple ingredients. Perfect when you want a tasty burger, but a healthier one! Naturally gluten free too. I love burgers. I don’t make them often at home, but when I’m in a restaurant or getting takeout they’re usually my go-to order. There’s nothing better than a delicious burger stuffed with all the fixings and served with crispy french fries. That said, I often get frustrated that a lot of restaurant burgers and vegan burger brands from the grocery store are made from processed ingredients like soy and vital wheat gluten. Delicious as these are, I love a whole foods recipe so I thought I’d set about making my own smoky black bean beet burgers from natural, wholesome ingredients. I think they’re the best vegan burgers and a real crowd favorite! Try serving these delicious patties in buns with lettuce and tomato, plus any of the following burger toppings: homemade vegan mozzarella , sauerkraut and alfalfa sprouts . Add a portion of fries or poutine and you’re good to go! Why these are my favorite veggie burgers So satisfying without the junk – You still get that gratifying hearty bite from these burger patties, but without needing to rely on super processed ingredients to get it! Easy recipe – Just mash beans and mix everything in a bowl, shape into burgers and cook. No food processor needed! Gluten free – It’s not easy to find a gluten free vegan burger recipe that holds together well and this one does. Hooray! Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: Main ingredients Ground flaxseed – Acts as a binding agent for the burgers. Make sure to leave flaxseed and water to thicken for 5-10 minutes, so it goes gloopy and becomes a ‘flax egg’ (which will help the burgers stick together). If you don’t have ground flaxseed, ground chia seeds also work. (Minimalist Baker has a great video on how to make a flax egg if you’re looking for a more in-depth tutorial.) Black beans – Provide protein and a great base for these beetroot burgers. Completely mash them or leave a few whole for more texture. Onion – As these patties are only fried for a short amount of time, chop the onion as finely as possible to avoid getting large uncooked chunks of it in them. Fresh beets or beetroot – Provides a hearty flavour and deep colour which goes really well with black beans. You don’t need to cook it – just grate raw beets into the mixture! Sweetcorn – Frozen sweetcorn is fine, and is the easiest option. It provides some light sweetness and colour to balance the burgers out. Flour – Regular all purpose flour works well, but many gluten free flours also work. I personally use brown rice flour, but all purpose gluten free would also be great, as well as oat flour. I don’t recommend using coconut or almond flour as they will give the burgers a strange taste/texture. Thyme – I love the taste of fresh thyme in these burgers, but it’s not essential. Sub dried thyme, or use another herb (like oregano) if preferred. Spices – Smoked paprika (for smoky flavor) and coriander are delicious in this recipe, but feel free to use your own favourite spices. Chili powder, onion powder and garlic powder also work beautifully. How to make In a small bowl, mix ground flaxseed with 2 tablespoons of water until well combined and thick. Set aside for 10 minutes. Meanwhile, in a large mixing bowl mash black beans with a potato masher until broken down. Add flaxseed, onion, garlic, raw beetroot, sweetcorn, coriander, thyme, paprika, flour and soy sauce to bowl, and mix well to combine. (If mixture feels too wet, add a little more flour.) Season with salt and pepper if needed. Divide burger mixture into 4 balls, and shape into patties about ¾-inch thick with your hands. Heat 2 tablespoons oil (I use avocado oil or olive oil) in a large skillet or frying pan on medium heat. Add burgers and pan fry for 4-5 minutes on each side until golden brown. (If pan is small, cook burgers in two batches.) Serve immediately on your favorite buns with vegan mayo, red onion, lettuce leaves and tomato slices. Enjoy! Check out my step-by-step instructions on how to make these black bean burgers . What to serve these burgers with Red Cabbage Sauerkraut (Fermented Red Cabbage) Easy Vegan Poutine with Cheese Curds (Nut-Free) How to Grow Alfalfa Sprouts Easy Vegan Mozzarella Cheese (Stretchy) Expert Tips These homemade black bean burgers with beet are pretty easy to make and you can’t go very wrong, but here are my top tips: Dice onion finely – Because we don’t fry it separately before cooking the burgers, unless you love the taste of raw onion I recommend dicing it finely so it cooks more quickly in the burgers. Add more flour – If your mixture feels too wet, add a little bit more flour to ensure you get

The Archives is pleased to announce that the entirety of the architectural drawings of the partnerships of Desmond Muirhead, Clive Justice and Harry Webb described as AM1194 Clive L. Justice and Harry J. Webb collections are now available to researchers. UBC Headlands redevelopment, 1979. Reference Code: AM1194-S7-F1118 : 1993-060.4851 For many years, the majority of the landscape architecture drawings of this collection awaited processing. The textual portion of the job files and other business and personal records of Clive Justice and Harry Webb and their business partners have been available to researchers for more than a decade, along with ca. 20% of the job drawings. Now, all the job drawings created and collected by Justice and Webb have been fully described and are searchable in our AtoM database. The collection focuses on the work of prolific landscape architects Desmond Muirhead, Clive Justice and Harry Webb and the various firms they headed. The drawings document the work of a continuum of evolving landscape architecture partnerships and practices: Brauton, May and Muirhead; Muirhead and Fisher; G.D. Muirhead/Desmond Muirhead and Associates; Muirhead and Justice; Justice and Webb; Justice, Webb and Vincent; Harry Webb and Associates; and Justice & Vincent Landscape Architects. The core of the design work, especially before 1970, is the wide range of residential work done for single family and multi-unit residential buildings across Greater Vancouver, most particularly in West Vancouver, the University Endowment lands and the Point Grey and Kerrisdale neighbourhoods of Vancouver. A prominent feature of the fonds is the high percentage of projects that have perspective renderings of the designs. From 1954 onwards, these were almost exclusively the work of Harry J. Webb, a graduate of the Vancouver School of Art. Webb’s distinctive, highly-detailed rendering style helps bring a visual cohesiveness to the works. Much of the residential design work articulates what seems to be a conventional idea of the good life in the middle decades of the 20th century: a backyard pool, space for entertaining friends, privacy and family-friendly design. Sketch of pool area, garden for Mr. & Mrs. A.M. Shoults, 1977. Reference Code: AM1194-S7-F1066 : 1993-060.4651 A number of design features recur again and again the firm’s work, including a pool in the backyard wherever the space and site topography allowed. Pool and cabana for Mr. & Mrs. J. McMahon, 1955? Reference Code:  AM1194-S7-F0770 : 1993-060.3781 Round lawns are a common feature of their residential design. Island & pools for Dr. & Mrs. R.H. Gourlay. Reference Code: AM1194-S7-F0260 : 1993-060.3894 Many of the designs demonstrate Japanese gardening inspirations, including backdrops of bamboo, Japanese maples and rhododendron hedges. Garden for Mlles. Beamont & Martin, 1969. Reference Code: AM1194-S7-: 1993-060.3627 This aesthetic often crossed over into non-residential work, as evidenced by the firm’s design for the world’s grooviest computer lab. Computer court for Nissan Motor Co., 1972. Reference Code: AM1194-S7-: 1993-060.4013 Structures for outdoor living, such as terraces, gazebos, decks and spaces for entertaining were obviously highly prized by the firm’s clients. Sketch of pool area garden for Mr. & Mrs. George E. Clark, 1969. Reference Code: AM1194-S7-F0255 : 1993-060.0447 In the 1960s and 1970s, as Greater Vancouver neighbourhoods densified through replacement of single-family houses with multi-unit residences, the company designed landscaping for a large number of apartment, condominium and townhouse developments. The earliest of these designs were in the Kerrisdale neighbourhood, then later in Kitsilano, West and North Vancouver and Burnaby. Gardens for the Fontainbleau Apartments (north side of building), between 1964 and 1966. Reference Code: AM1195-S7-F0538 : 1993-060.2774 In the 1970s and 1980s, site and landscape development for large multi-unit residential complexes, such as the Sahale townhouse development in West Vancouver and Champlain Heights in south-east Vancouver, appear within the company records. Landscape elevations Units 1, 2, 3 & 4 Sahale South Phase 1, 1983. Reference Code: AM1194-S7-F0302 : 1993-060.1042 Landscape development for schools in cities and towns across the province were prominent in the firm’s work from the mid 1950s to the 1970s as the population grew rapidly, placing significant demands on school boards for new or expanded schools. Proposed landscape development for North Burnaby Senior High School expansion, 1959. Reference Code: AM1194-S7-F0397 : 1993-060.1857 Connaught Park Elementary School courtyard, 1963. Reference Code: AM1194-S7-F0475 : 1993-060.2513 From the late 1950s through the 1970s, some of the more significant projects include public parks and other community facilities. Sketch of proposed civic centre area for Richmond, B.C. 1953? Reference Code: AM1194-S7-F0385 : 1993-060.1794 Sketch of Centennial Park, Prince Rupert, 1971: AM1194-S7. Reference Code: 1993-060.3755 Pemberton Terrace Park climb & slide station details, 1970. Reference Code: AM1194-S7-F0762-: 1993-060.3754 The largest projects documented in the collection were for large public gardens, such as the University of British Columbia Botanical Gardens and Park and Tilford Gardens in North Vancouver. Park and Tilford Gardens, Rose Garden, 1969. Reference Code: AM1194-F1308: 1993-060.5553 University of British Columbia Botanical gardens, Phase 3 Alpine Rock Garden, General Plan – East, 1973. Reference Code: AM1194-S7-F0209 : 1993-060.0538 University of British Columbia Botanical gardens, Phase 3 Alpine Rock Garden, General Plan – West, 1973. Reference Code: AM1194-S7-F0209 : 1993-060.0539 From the late 1960s onwards, projects for commercial and industrial clients became increasingly important to the firm, as projects for single-family homes declined. G.F. Strong Rehabilitation Centre, Children’s play court, 1971? Reference Code: AM1194-S7-F0270 : 1993-060.0712 Departure Bay Ferry Terminal landscaping, 1975. Reference Code: AM1194-S7: 1993-060.5657 Insurance Corporation of British Columbia Head office plaza, 1983. Reference Code: AM1194-S7-F1216:

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