Eating clean while following a vegan lifestyle in the UK can be both nourishing and delicious. Clean eating emphasizes whole, unprocessed foods that fuel your body naturally, and combining this with vegan principles means you’ll enjoy meals free from animal products and artificial additives.
Whether you’re a seasoned vegan or just starting out, these recipes will inspire you to embrace vibrant flavours and wholesome ingredients easily found in UK supermarkets and markets.
In this post, I’ll share some delightful clean eating vegan recipes that are perfect for anyone looking to boost their health, reduce waste, and enjoy the best of plant-based cooking. From fresh salads to hearty mains and snacks, these recipes celebrate seasonal produce, simple preparation, and maximum taste.
Ready to transform your meals? Let’s dive in!
Why You’ll Love These Recipes
These clean eating vegan recipes from the UK are packed with nutrition, flavour, and simplicity. You’ll love how easy they are to prepare, using natural ingredients without any complicated substitutes or processed foods.
Each dish focuses on seasonal vegetables, legumes, nuts, and grains that are readily available in the UK, supporting local farmers and reducing your carbon footprint. Not only are these recipes great for your health, but they’re affordable and perfect for busy lifestyles.
Plus, by eating clean and vegan, you’re doing your bit for animal welfare and the environment, making every meal a conscious choice. If you want to explore more wholesome recipes, check out Thelma Sanders Squash Recipe or try a snack like Pecan Crackers Recipe for a nutritious bite.
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 large carrot, grated
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 avocado, sliced
- 100g baby spinach or kale
- 1 can chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Equipment
- Medium saucepan with lid
- Large mixing bowl
- Cutting board and sharp knife
- Grater
- Wooden spoon or spatula
- Measuring cups and spoons
- Citrus juicer (optional)
Instructions
- Cook the quinoa: Add the rinsed quinoa and water (or vegetable broth) to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Prepare the vegetables: While the quinoa is cooking, grate the carrot, dice the red pepper and cucumber, mince the garlic, and slice the avocado.
- Mix the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper.
- Combine the salad: In a large mixing bowl, fluff the quinoa with a fork. Add the grated carrot, diced red pepper, cucumber, chickpeas, and baby spinach or kale. Toss everything together gently.
- Dress the salad: Pour the lemon and olive oil dressing over the salad and mix well to coat all ingredients evenly.
- Serve: Garnish with fresh chopped parsley and arrange sliced avocado on top. Serve immediately or chill for 30 minutes for a refreshing cold salad.
Tips & Variations
For a heartier meal, add roasted sweet potato cubes or steamed broccoli. Swap quinoa for brown rice or bulgur for a different texture.
Use tahini instead of olive oil for a creamy dressing twist.
Feel free to swap chickpeas with black beans or lentils based on what you have. Adding a handful of toasted nuts like almonds or walnuts can add a lovely crunch and extra nutrients.
If you’d like to try more clean eating recipes with a vegan twist, check out our Daniel Fast Recipes With Brown Rice or explore simple snacks like Pecan Crackers Recipe.
Nutrition Facts
Nutrient | Amount per serving |
---|---|
Calories | 350 kcal |
Protein | 12g |
Carbohydrates | 45g |
Fat | 12g |
Fiber | 8g |
Vitamin C | 60% DV |
Iron | 15% DV |
Serving Suggestions
This vibrant quinoa salad makes an excellent light lunch or side dish for dinner. Pair it with warm flatbreads or a bowl of homemade soup for a satisfying meal.
For an on-the-go option, pack it in a lunchbox with some fresh fruit. It also pairs beautifully with dishes like Thelma Sanders Squash Recipe for a nourishing and colourful spread.
Try adding a dollop of hummus or a drizzle of your favourite hot sauce to elevate the flavours even more.
Clean Eating Vegan Recipes UK: More Delicious Ideas
Roasted Root Vegetable Buddha Bowl
- Ingredients: sweet potatoes, parsnips, beets, chickpeas, kale, tahini, lemon juice, garlic, olive oil, smoked paprika.
- Instructions: Roast diced root vegetables with olive oil and smoked paprika at 200°C for 30-35 minutes. Sauté kale until wilted. Mix tahini, lemon juice, and garlic for dressing. Assemble bowl with veggies, chickpeas, kale, and drizzle dressing.
Creamy Avocado and Pea Pasta
- Ingredients: whole wheat or gluten-free pasta, ripe avocado, frozen peas, garlic, lemon juice, fresh basil, nutritional yeast.
- Instructions: Cook pasta according to package. Blend avocado, peas, garlic, lemon juice, and nutritional yeast until creamy. Toss pasta with sauce and fresh basil. Serve warm or chilled.
Spiced Lentil and Tomato Stew
- Ingredients: red lentils, canned tomatoes, onion, garlic, ginger, cumin, coriander, vegetable broth, fresh coriander.
- Instructions: Sauté onion, garlic, and ginger. Add spices and cook until fragrant. Stir in lentils and tomatoes with broth, simmer 25 minutes until lentils are soft. Garnish with coriander and serve with crusty bread.
- Ingredients: whole wheat or gluten-free pasta, ripe avocado, frozen peas, garlic, lemon juice, fresh basil, nutritional yeast.
- Instructions: Cook pasta according to package. Blend avocado, peas, garlic, lemon juice, and nutritional yeast until creamy. Toss pasta with sauce and fresh basil. Serve warm or chilled.
Spiced Lentil and Tomato Stew
- Ingredients: red lentils, canned tomatoes, onion, garlic, ginger, cumin, coriander, vegetable broth, fresh coriander.
- Instructions: Sauté onion, garlic, and ginger. Add spices and cook until fragrant. Stir in lentils and tomatoes with broth, simmer 25 minutes until lentils are soft. Garnish with coriander and serve with crusty bread.
For more wholesome meal ideas, explore Daniel Fast Recipes With Brown Rice or try incorporating snacks like Pecan Crackers Recipe into your day.
Conclusion
Embracing clean eating with a vegan approach in the UK is both rewarding and enjoyable. These recipes highlight the best of seasonal produce, simple cooking techniques, and balanced nutrition.
By choosing whole foods and plant-based ingredients, you’re not only nourishing your body but also contributing to a more sustainable planet.
Whether you’re making the quinoa salad shared here or exploring other recipes, these meals will keep you energized and satisfied. Clean eating doesn’t have to be complicated — with fresh ingredients and a bit of creativity, you can enjoy vibrant, wholesome dishes every day.
Don’t forget to check out other great recipes like Thelma Sanders Squash Recipe for more inspiration on your clean eating journey.
📖 Recipe Card: Clean Eating Vegan Chickpea & Veggie Stir-Fry
Description: A vibrant and nutritious vegan stir-fry packed with fresh vegetables and protein-rich chickpeas. Perfect for a wholesome, clean eating meal that’s quick to prepare.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 courgette, sliced
- 150g broccoli florets
- 1 can (400g) chickpeas, drained and rinsed
- 2 tbsp tamari or soy sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Freshly ground black pepper, to taste
- Handful fresh parsley, chopped
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until soft.
- Add bell pepper, courgette, and broccoli; cook for 5-7 minutes.
- Stir in chickpeas, cumin, paprika, and tamari; cook for another 5 minutes.
- Season with black pepper and mix well.
- Remove from heat and garnish with fresh parsley before serving.
Nutrition: Calories: 280 kcal | Protein: 12 g | Fat: 7 g | Carbs: 38 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Clean Eating Vegan Chickpea & Veggie Stir-Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A vibrant and nutritious vegan stir-fry packed with fresh vegetables and protein-rich chickpeas. Perfect for a wholesome, clean eating meal that\u2019s quick to prepare.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tbsp olive oil”, “1 medium onion, sliced”, “2 garlic cloves, minced”, “1 red bell pepper, sliced”, “1 courgette, sliced”, “150g broccoli florets”, “1 can (400g) chickpeas, drained and rinsed”, “2 tbsp tamari or soy sauce”, “1 tsp ground cumin”, “1 tsp smoked paprika”, “Freshly ground black pepper, to taste”, “Handful fresh parsley, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, courgette, and broccoli; cook for 5-7 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in chickpeas, cumin, paprika, and tamari; cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with black pepper and mix well.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “12 g”, “fatContent”: “7 g”, “carbohydrateContent”: “38 g”}}