Abel And Cole Vegan Recipe Box: Fresh Meals Delivered Daily

Exploring vegan cooking has never been easier or more exciting than with the Abel and Cole Vegan Recipe Box. This thoughtfully curated meal kit delivers fresh, organic, and seasonal ingredients straight to your door, paired with easy-to-follow recipes designed to inspire even the most novice home cooks.

Whether you’re a committed vegan or simply looking to incorporate more plant-based meals into your routine, Abel and Cole’s boxes make it simple to enjoy delicious, nutritious dishes without hours of prep or a trip to multiple stores.

From vibrant vegetable medleys to hearty grain bowls, each recipe is crafted to highlight the natural flavors of plant-based ingredients. The convenience of having all the essentials measured and ready to go means less food waste and more time enjoying the cooking process and your meal.

In this post, we’ll dive into a sample recipe from the latest vegan box, exploring why it’s a must-try, the ingredients and equipment you’ll need, detailed instructions, and some handy tips and variations to make it your own.

Why You’ll Love This Recipe

The Abel and Cole Vegan Recipe Box stands out because it combines convenience with creativity. Each meal is designed to be wholesome and packed with flavor, using seasonal produce that supports sustainable farming practices.

This particular recipe offers a perfect balance of protein, fiber, and vibrant vegetables, making it both satisfying and energizing.

One of the best things about this recipe is how it encourages you to appreciate the textures and tastes of fresh ingredients. It’s simple enough for a weeknight dinner yet impressive enough to serve guests.

Plus, the recipe box saves you time planning and shopping, delivering everything you need in just the right quantities to avoid waste.

Ingredients

• 200g quinoa (rinsed)
• 1 medium butternut squash, peeled and diced
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can chickpeas (400g), drained and rinsed
• 100g kale, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Juice of 1 lemon
• Salt and black pepper, to taste
• Fresh coriander, to garnish

Equipment

• Large baking tray
• Medium saucepan with lid
• Frying pan or skillet
• Mixing bowl
• Chopping board
• Sharp knife
• Spoon for stirring
• Citrus juicer (optional)

Instructions

1. Preheat your oven to 200°C (180°C fan) / 400°F. Line a baking tray with parchment paper.
2. Prepare the vegetables: Toss the diced butternut squash and sliced red onion with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on the baking tray.
3. Roast the vegetables in the oven for 25-30 minutes, turning halfway through, until tender and caramelized.
4. Cook the quinoa: While the vegetables roast, place the rinsed quinoa in a saucepan with 400ml water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer with the lid on for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
5. Sauté the chickpeas and kale: Heat the remaining tablespoon of olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add chickpeas and kale, sautéing until kale is wilted and chickpeas are slightly crispy, about 5-7 minutes.
6. Combine all components: In a large mixing bowl, combine the roasted butternut squash and onions, sautéed chickpeas and kale, red bell pepper, and cooked quinoa. Drizzle with lemon juice and adjust seasoning with salt and pepper.
7. Serve garnished with fresh coriander leaves for a burst of freshness.

Tips & Variations

Pro tip: To save even more time, cook the quinoa in vegetable broth instead of water for extra flavor.

For a nutty crunch, sprinkle toasted pumpkin seeds or walnuts over the dish just before serving.

If you prefer a creamier texture, add a dollop of hummus or a drizzle of tahini on top.

To make this recipe gluten-free, ensure your spices and broth are certified gluten-free.

Swap butternut squash for sweet potato or carrots depending on the season and your preference.

Nutrition Facts

Serving Suggestions

This vibrant vegan quinoa bowl pairs beautifully with a crisp, green side salad or a simple cucumber and tomato salad dressed with olive oil and lemon. For a heartier meal, serve alongside warm flatbread or crusty sourdough bread.

If you want to elevate your dinner, try pairing this dish with a glass of chilled white wine or a fruity, non-alcoholic spritzer. For brunch ideas, this recipe also makes a fantastic filling in a wrap or pita with some avocado slices and a drizzle of hot sauce.

Curious about other delicious recipes? Check out our Breakfast Wellington Recipe for a savory start to your day, or try the Blue Spirulina Smoothie Recipe for a refreshing boost.

For a comforting meal, the Bread And Gravy Recipe is always a crowd-pleaser.

Conclusion

The Abel and Cole Vegan Recipe Box is a fantastic gateway into plant-based cooking that makes life easier and meals more exciting. With carefully sourced ingredients and straightforward recipes like this quinoa bowl with roasted butternut squash and chickpeas, you get to enjoy the best of vegan cuisine without any hassle or guesswork.

It’s a wonderful way to discover new flavors, reduce food waste, and support ethical food practices all at once.

Whether you’re cooking for one or feeding a family, this recipe box offers flexibility and inspiration, helping you create meals that nourish your body and delight your taste buds. Give it a try and experience how delicious and accessible vegan cooking can be!

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