Annabel Langbein Vegan Recipes for Delicious Plant-Based Meals

If you’re on the lookout for vibrant, hearty, and delicious plant-based meals, look no further than Annabel Langbein’s vegan recipes. Annabel, a celebrated New Zealand cook and author, is renowned for her fresh, seasonal approach and fuss-free style.

Her vegan recipes are thoughtfully designed to bring out the best in vegetables, legumes, and whole foods—making healthy eating both approachable and irresistible. Whether you’re a seasoned vegan or just looking to add more plant-based dishes to your repertoire, Annabel’s recipes offer something for every palate and occasion.

Today, I’m sharing a handpicked collection of my favorite Annabel Langbein vegan recipes. From a crowd-pleasing Roast Vegetable Salad with Tahini Dressing to a comforting Spiced Lentil & Tomato Soup and her famous Vegan Seed Crackers, you’ll find dishes that are perfect for family dinners, meal prep, or entertaining.

Each recipe is easy to follow, uses pantry-friendly ingredients, and bursts with flavor. Let’s dive into these nourishing creations!

Why You’ll Love This Recipe

• Simple and approachable: Annabel Langbein’s recipes are known for their no-fuss approach, making them perfect for busy weeknights or relaxed weekends.
• Packed with flavor: Every dish is layered with herbs, spices, and zesty dressings that elevate humble ingredients into something special.
• Nutrient-dense: These vegan meals are loaded with vitamins, minerals, and plant-based protein from legumes, seeds, and seasonal vegetables.
• Customizable: Swap in your favorite veggies or pantry staples—these recipes are flexible and forgiving.
• Make-ahead friendly: Many dishes can be prepped in advance, making them ideal for meal planning or entertaining friends.

Annabel Langbein Vegan Recipes List

• Roast Vegetable Salad with Tahini Dressing
• Spiced Lentil & Tomato Soup
• Vegan Seed Crackers

Roast Vegetable Salad with Tahini Dressing

Ingredients

Equipment

• Baking tray
• Mixing bowls
• Whisk
• Sharp knife
• Chopping board
• Measuring cups & spoons

Instructions

1. Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper for easy cleanup.
2. Prepare the vegetables: Place kumara, carrots, red onions, and broccoli in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Roast the veggies: Spread the vegetables out on the prepared tray. Roast for 25-30 minutes, tossing halfway through, until golden and tender. Add the chickpeas for the last 10 minutes to warm and slightly crisp them.
4. Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth. Adjust thickness with more water if necessary. Season to taste.
5. Assemble the salad: Transfer roasted vegetables and chickpeas to a serving platter. Drizzle with tahini dressing, sprinkle with parsley and pumpkin seeds.
6. Serve warm or at room temperature. Enjoy as a main dish or hearty side.

Tips & Variations

• Swap the veggies: Try pumpkin, cauliflower, or beetroot instead of (or in addition to) kumara and carrots.
• Add whole grains: Serve over cooked quinoa, brown rice, or farro for extra heartiness.
• Extra crunch: Top with toasted nuts or seeds.

“For extra flavor, sprinkle the roasted veggies with smoked paprika or dried herbs before baking.”

Nutrition Facts

Serving Suggestions

• Pair with a bowl of Half Runner Beans for extra protein.
• Serve alongside crusty bread, like this Green Chile Cheese Bread (just swap the cheese for a vegan alternative).
• Enjoy with a glass of Green Goodness Juice for a light, energizing meal.

Spiced Lentil & Tomato Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 cup dried red lentils, rinsed
• 1 can (400g) chopped tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1/2 lemon
• Fresh parsley, to serve

Equipment

• Large soup pot
• Wooden spoon
• Ladle
• Sharp knife
• Chopping board

Instructions

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook, stirring, for 5 minutes until softened.
2. Add garlic and spices: Stir in garlic, cumin, coriander, and smoked paprika. Cook for another minute until fragrant.
3. Add lentils, tomatoes, broth, and bay leaf: Stir in lentils, canned tomatoes, and vegetable broth. Add the bay leaf.
4. Simmer: Bring to a boil, then reduce heat and simmer gently for 25-30 minutes, stirring occasionally, until lentils are soft.
5. Finish and season: Remove bay leaf. Stir in lemon juice, season with salt and pepper to taste. Adjust consistency with a splash more broth if needed.
6. Serve hot, garnished with chopped parsley and a drizzle of olive oil if desired.

Tips & Variations

• Bulk it up: Add chopped spinach, kale, or silverbeet in the last 5 minutes for added greens.
• Use different lentils: Brown or green lentils work too, but may take a little longer to cook.
• Spice it up: Add a pinch of chili flakes or cayenne for extra warmth.

“For a creamy texture, blend half the soup with a stick blender, then return to the pot.”

Nutrition Facts

Serving Suggestions

• Enjoy with homemade sourdough bread or pita chips.
• Top with a dollop of dairy-free yogurt and a sprinkle of dukkah.
• Pair with a crisp green salad or roasted veggie platter.

Vegan Seed Crackers

Ingredients

• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sesame seeds
• 1/2 cup flaxseeds
• 1/2 cup chia seeds
• 1 cup water
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried herbs (thyme, rosemary, or mixed)

Equipment

• Baking tray
• Parchment paper
• Mixing bowl
• Spatula
• Measuring cups & spoons

Instructions

1. Preheat oven to 160°C (320°F). Line a baking tray with parchment paper.
2. Mix the seeds and seasonings: In a large bowl, combine all the seeds, water, salt, garlic powder, and dried herbs. Stir well and let sit for 10-15 minutes until the mixture gels.
3. Spread on tray: Pour the mixture onto the prepared tray. Use a spatula to spread evenly to about 5mm thickness.
4. Bake: Bake for 30 minutes, then remove from oven and score into cracker shapes. Return to oven and bake another 25-30 minutes until very crisp and golden.
5. Cool and break apart: Let cool completely, then break into pieces. Store in an airtight container for up to two weeks.

Tips & Variations

• Flavor ideas: Add nutritional yeast for a cheesy flavor, or sprinkle with smoked paprika or chili flakes before baking.
• Mix and match seeds: Use whatever seeds you have on hand—poppy, hemp, or hemp hearts work well too.
• Make it sweet: Add a tablespoon of maple syrup and a handful of currants for a sweet, snackable version.

“Be sure to spread the mixture as thinly and evenly as possible for the crispiest crackers.”

Nutrition Facts

Serving Suggestions

• Serve with hummus, vegan cheese, or your favorite dip.
• Pair with a vegan cheese board and olives for a party snack.
• Crush over salads or soups for extra crunch.

Tips & Variations for All Recipes

• Batch cook: Double the recipes for meal prep or freezer-friendly options.
• Seasonal swaps: Use whatever vegetables are in season for maximum flavor and value.
• Make it your own: Don’t be afraid to add your favorite spices, fresh herbs, or toppings to suit your taste.

“Annabel’s vegan recipes are designed to be flexible—let your creativity lead the way in the kitchen!”

Conclusion

Annabel Langbein’s vegan recipes prove that plant-based cooking can be both simple and sensational. With her signature focus on fresh ingredients and bold flavors, these dishes are guaranteed to please vegans and omnivores alike.

Whether you’re preparing a nourishing weeknight dinner or planning a vibrant spread for friends, these recipes will become staples in your kitchen.

Don’t forget to explore other delicious recipes like Lavender Frappe, Kool Aid Cake, and Kosher Vegetarian Recipes for more plant-based inspiration. Cooking vegan with Annabel Langbein is about discovering new favorites, enjoying wholesome food, and making every meal a celebration.

Happy cooking!

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