Celebrate World Vegan Day on November 1st with Ravneet Gill’s Plant-Based Recipes – Plenish, the award-winning, organic plant-based drinks brand are working with Ravneet Gill, Le Cordon Bleu chef, author, and presenter, to make plant-based eating simple and delicious. Using organic and seasonal ingredients, these two new vegan mouth-watering recipes are filled with flavour and natural goodness.
With 1 in 3 Britons drinking plant-based milk (Mintel 2021), their popularity has grown exponentially. Plenish and Raveneet want to show just how easy it is to incorporate their great taste and natural and quality milk into delicious vegan cooking.
Ravneet, Brand Ambassador for Plenish says,“Plenish milk is guaranteed goodness, when creating the breakfast rice pudding and chickpea pancake recipes, I found myself returning back to them again and again. Not only does the milk work well in my fridge as my go-to but also a great ingredient in recipe development. What I love the most is that there are only 3 ingredients in the milk, no oils, no gums, and no flavourings, meaning you know exactly what you are using.”
As Ravneet demonstrates with her recipes, Plenish’s extensive range of alternative milk beautifully complements both savoury and sweet dishes and is the ideal way to create nourishing yet healthy plant-based meals.
As the UK’s first carbon-negative drinks brand to be certified by the UN Climate Neutral Now initiative, Plenish’s mission is to inspire consumers to make a positive change for themselves as well as a healthier world.
Ravneet Gill’s Chilla Spiced Chickpea Pancakes with Plenish Coconut Milk
Ingredients (4 people)
150 Besan, chickpea flour
200ml Plenish Coconut Milk
2btsp Neutral oil
1 Red onion, chopped
100g Tomato, chopped
10g Coriander, chopped
1/4 tsp Ajwain
1/2 tsp Turmeric
1/4 tsp Red chilli powder
1/2 tsp Salt
1 tsp White pepper
Coriander, mint, and peanut chutney:
10g Roasted peanuts
100g Fresh coriander
12g Fresh mint
2 Garlic cloves
1 Green chilli
3 tbsp Plant-based yoghurt
2tbsp Lemon juice
1 tsp Chaat masala
1/4 tsp White pepper
1 tsp Salt
In a bowl combine all the dry ingredients
In a separate bowl combine the Plenish coconut milk and the oil
In another bowl mix the chopped coriander, tomato, and red onion
Add the wet mix to the dry mix bowl and stir with a whisk
Add in the chopped fresh ingredients and mix well
Leave to sit for 30mins – 1 hour at room temperature
Heat a small 6-inch frying pan with a little oil. Heat on medium
Add a ladle of the mixture to the pan, and cook gently until bubbles appear on top
Flip the pancake and cook gently
Blitz everything together
Serve with the chutney, a dollop of plant-based yoghurt and chopped tomatoes.