Discover 7 Fusion recipes, from quick favourites to slower weekend cooking.
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◷ 40 minmedium
A vibrant and refreshing spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa and a zesty lemon herb dressing. Grilled tempeh adds a smoky, protein-rich element, making this dish perfect for a healthy lunch or light dinner. This vegan recipe highlights a grilling cooking method and celebrates the freshness of spring produce.
Oct 17
◷ 30 mineasy
A vibrant stir-fry featuring crisp spring vegetables and marinated tempeh, tossed in a zesty lemon-ginger sauce. Perfect for a light vegan meal packed with protein and seasonal freshness.
Oct 17
◷ 35 mineasy
A vibrant, smoky salad featuring seasonal autumn vegetables grilled to perfection, combined with protein-rich chickpeas, tossed in a creamy maple tahini dressing. This vegan dish highlights the sweet and earthy flavors of fall produce, perfect for a light yet satisfying meal.
Oct 17
◷ 35 mineasy
A vibrant and fresh recipe featuring seasonal spring vegetables marinated with lemon and herbs, paired with grilled tofu skewers. Perfect for a light, vegan-friendly meal that highlights the flavors of the season through grilling, adding a smoky depth without overpowering the natural freshness of the produce.
Oct 15
◷ 50 minmedium
A vibrant Buddha bowl featuring roasted seasonal root vegetables, quinoa, and spiced chickpeas, drizzled with a tangy maple-tahini dressing. This vegan recipe highlights autumnal flavors and combines roasting and assembling techniques for a nutritious, colorful meal.
Oct 15
◷ 65 minmedium
A hearty and wholesome bowl featuring seasonal roasted autumn root vegetables paired with marinated tempeh, tossed in a creamy maple-tahini dressing. This vegan and gluten-free dish combines roasting for depth of flavor with fresh toppings for texture.
Oct 15
◷ 70 minmedium
A vibrant autumn-inspired dish featuring char-grilled seasonal vegetables and protein-rich lentils tossed in a smoky maple glaze. This recipe highlights roasting and grilling techniques to enhance natural flavors while keeping it vegan and nutritious.
Oct 14Advert
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, vegetable broth or water, asparagus tips, trimmed and cut, radishes, thinly sliced, fresh peas, shelled (or frozen peas, thawed). Equipment: medium pot, large bowl, small bowl, whisk, grill or grill pan, tongs.
Kitchen tip: Rinsing quinoa well before cooking removes natural bitterness and results in a better flavor.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: tempeh, pressed and cubed, soy sauce or tamari, fresh lemon juice, maple syrup, fresh ginger, grated. Equipment: large non-stick pan or wok, mixing bowl, knife, cutting board, measuring spoons, spatula.
Kitchen tip: Pressing tempeh removes excess moisture and improves texture and flavor absorption.
Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cut into 2 cm cubes, red onion, cut into wedges, red bell pepper, sliced, olive oil, smoked paprika. Equipment: grill pan or outdoor grill, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: For best results, use a hot grill to get good char marks and smoky flavor.
Preparation takes 20 minutes. Cooking takes 15 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: firm or extra-firm tofu (14 oz), asparagus, trimmed and halved, red bell pepper, cut into 2.5 cm (1 inch) squares, zucchini, sliced into 1 cm (0.4 inch) thick rounds, fresh lemon juice (about 1 lemon). Equipment: grill or grill pan, mixing bowl, whisk, knife, cutting board, skewers (wooden or metal).
Kitchen tip: Press tofu well to ensure it absorbs the marinade and grills evenly without falling apart.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and diced, carrots, peeled and diced, parsnips, peeled and diced, olive oil (for vegetables), ground cinnamon. Equipment: oven, baking tray, parchment paper, mixing bowls, medium saucepan, fork, knife, cutting board.
Kitchen tip: Make sure to dry the chickpeas very well before roasting to ensure crispiness.
Preparation takes 25 minutes. Cooking takes 40 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: carrots, parsnips, sweet potatoes, olive oil (for vegetables), salt and pepper. Equipment: oven, baking sheet, parchment paper, steamer or steaming basket, mixing bowls, non-stick frying pan, whisk, cutting board, knife.
Kitchen tip: Steam tempeh before marinating to improve texture and reduce bitterness.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: green or brown lentils, butternut squash, peeled and cubed, Brussels sprouts, halved, carrots, peeled and sliced into sticks, red onion, cut into wedges. Equipment: medium saucepan, baking sheet, parchment paper or silicone baking mat, grill or grill pan, large mixing bowl, whisk.
Kitchen tip: Choose lentils that hold their shape well when cooked, such as green or brown varieties, to avoid a mushy texture.