VegBox Recipes

Pulses

Pulses Now we know that pulses aren't exactly a seasonal vegetable (they are a "leguminous crop"). However, if you're a vegetarian or vegan, they're a pretty important part of the diet, and for good reason, so it seemed only right to give them their share of the spotlight.

More Pulses Information

Pulses include dried varieties of peas (including chickpeas), beans (e.g., kidney beans, azuki beans, butter beans) and lentils.

One of the key things they all have in common (and the reason they're so popular with vegetarians and vegans) is their high protein content (20-25% protein by weight is one figure we've come across). They're also high in fibre, and quite a good source of iron (especially soya beans).

When it comes specifically to lentils and dietary fibre, opt for green if you can, as they contain around 30% dietary fibre, as compared to 11% for red lentils. 100g lentils also provides around 60% of your Iron RDA.

To increase the nutritional value of your pulses even further, you could try sprouting them.

Wind ...
Some people experience a fair amount of, er, flatulence, after consuming pulses. This is what The Vegetarian Society has to say about using pulses that require soaking:

"Soaking times vary from 4-12 hours, it is usually most convenient to soak pulses overnight. Always discard the soaking water, rinse and cook in fresh water without any salt, which toughens the skins and makes for longer cooking. Changing the water will help to reduce the flatulence some people suffer when eating pulses, also reputed to help is the addition of a pinch of aniseeds, caraway, dill or fennel seeds."

Suggested Pulses Recipes

Chickpea "Chole" with Ginger and Tomatoes

This goes wonderfully with Spinach Aloo and Cinnamon and Pea Basmati Rice.

Chilli Non Carne

Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.

Lemon Lentils

Lentils don't have to be boring... Adding lemon and optional spices to this dish perks it up and gives you a cold evening boost.

Lentil Bake (With Optional Apple)

Lentil bake doesn't have to be dull! In fact, if made well, it's absolutely delicious. And it's a great way of using up any spare veg box items - or even some from the fruit bag. See the Variations for using apples, mushrooms, and carrots.

Lentil Dahl

This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.

Lentil Soup

Lentil soup is an old favourite of mine. It's thick and warming and there are so many ways to vary the ingredients, you never need to get bored of it.

Lentil Spag Bol

Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.

Red Lentil, Tomato and Walnut Pate

This recipe has been most generously provided for us by the quite wonderful Anna at Wholefood Harmony.

We are particularly passionate about the seasonal wholefood cooking workshops Anna runs. Each session introduces participants to a new exciting and balanced menu for "delighting your appetite and uplifting your energy".

On Anna's workshops, you get to cook and enjoy a delicious, nourishing, three course organic vegan, wholefoods meal comprising ten different dishes.

Can you imagine?!

There are workshops coming up on May 20th, 23rd and 26th. We hope you take a moment to check her out. And if you go along, do let us know.

Seasonal Veggie Casserole with Mushrooms, Nuts, Rice and Chickpeas

This recipe is SO delicious, AND its vegan. Double bubble!

Spiced Lentils for serving with Flatbreads

This recipe was created by AmandaJ, a keen cook and member of the online eco community over on our sister site, Ooffoo.

Amanda writes:

"This hot and spicy lentil dish is really versatile. Personally I serve it with flat bread if I'm having it for lunch, and when serving as an evening meal, I add a bowl of rice and a bowl of vegetables fried with ginger.

Nom, nom, nom!

It could also be used:

- as an accompaniment to curry, for dunking poppadoms;
- as a sauce with chicken or if like me you're vegetarian, alongside quorn fillets;
- or, as a dipping sauce for crisps at a party.


It's so simple to cook and takes 30 minutes (maximum)!"

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although were struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although were struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Kale with Chickpeas

This recipe has come in from Jason H, who says:

"If you don't like the texture of chick peas then you could use mixed beans instead, in which case cook them for longer."

Thanks for the submission, Jason - it's a perfect recipe for the Winter months.

Got one? Send us your recipe!

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