New Recipes

Vegan Eats

We are so excited to share weekly recipes with our Plant-Powered Shift community. Visit this page each week for a new and delicious recipe that you can easily make at home. Let’s eat! 

Greek Chickenpeas on Toast

What you need….
  • 2 tsp. olive oil
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • ½ tsp. smoked paprika
  • ½ tsp. sweet paprika
  • ½ tsp. brown sugar
  • 1 can (14oz./400g) chopped tomatoes
  • 1 can (14oz./400g) chickpeas, drained
  • 4 slices bread, toasted
  • handful parsley, to garnish
  • ⅓ cup (60g) olives, halved, to garnish

Serves: 4 –  Prep: 5 mins –  Cook: 20 mins

Nutrition per serving: 253 kcal – 8g Fats – 33g Carbs – 11g Protein

  1. Heat the olive oil over medium-high heat on a medium pan.
  2. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes. 
  3. Add all the spices to the pan and mix well.
  4. Next, add in the chopped tomatoes and 2 tbsp. of water.
  5. Simmer on low-medium heat until the sauce has reduced, around 10 minutes.
  6. Mix in the drained chickpeas, season with salt, sugar, and black pepper, and cook for another 5 minutes until warmed through.
  7. Serve on the toasted bread with parsley and black olives.


Banana & Strawberry Pancakes

What You Need:
2 ripe bananas, mashe
1 cup (110g) spelt flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. lemon juice
¾ cup (180ml) almond milk
¾ cup (150g) strawberries, sliced
1 tbsp. coconut oil
4 tbsp. coconut yogurt
4 tbsp. maple syrup

Serves: 4 – Prep: 15 mins – Cook: 15 mins

Nutrition per serving: 282 kcal – 53g Fats – 7g Carbs – 5g Protein


  1. Mash the banana with a fork and combine them with flour, baking powder, baking soda, and lemon juice.
  2. Next, slowly add in almond milk until you get a thick batter.
  3. Finally, fold in the sliced strawberries, leaving some for garnish.
  4. Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn.
  5. Spoon a little less than ¼ cup of the batter per pancake (this will make around 8 pancakes).
  6. Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.
  7. Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.
  8. Nutrition information is per 2 pancakes

Cinnamon Chickpea Chili

What you need….
  • 1 tbsp grapeseed oil
  • 1 yellow onion
  • 1 bell pepper
  • 4 cloves garlic
  • Salt and pepper
  • 1 28 oz can of plum tomatoes
  • 1 15 oz can chickpeas rinsed
  • 1 15 oz can black beans rinsed
  • 1 15 oz can pinto beans rinsed
  • 2 cups of water
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp maple syrup
  • 1/4 tsp cayenne pepper
  • 2 tsp cinnamon
  • 1 bunch of kale
  • fresh chopped cilantro
  • toppings: dairy-free sour cream and cheddar cheese
  1. Heat oil over a medium high heat in a large saucepan. Add onion, pepper, and garlic and cook for about five minutes, stirring occasionally, until the veggies begin to soften.
  2. Add the cumin, turmeric and cinnamon stir for 30 seconds.
  3. Add tomatoes, water, chickpeas, black bean, pinto beans chili powder, cayenne pepper, and maple syrup. Bring up to a boil and then reduce to a simmer for 15 minutes.
  4. Stir in the kale and simmer 15 minutes until the tomatoes have broken down and the kale is tender.
  5. Finish with fresh chopped cilantro and serve with a dollop of dairy free cheddar cheese and sour cream.

Prep: 15 mins – Cook: 15 minsTotal Time: 45 mins