Ravneet Gill's Plant-Based Recipes

Ravneet Gill’s Plant-Based Recipes

Celebrate World Vegan Day on November 1st

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

Ravneet Gill's Plant-Based Recipes

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

100ml Water

2tbsp Lemon juice

1 tsp Chaat masala

1/4 tsp White pepper

1 tsp Salt

Pancake Method:

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

Chutney Method:

Blitz everything together

To serve:

Serve with the chutney, a dollop of plant-based yoghurt and chopped tomatoes.

Ravneet Gill’s Rice Pudding & Roasted Peaches with Plenish Almond Milk

Ravneet Gill's Plant-Based Recipes

Ingredients (4 people)

Rice Pudding:

20g Plant based spread

140g Pudding rice

1 Vanilla pod

2 tbsp panela or coconut sugar

800ml Plenish Almond Milk

Pinch of Maldon salt


2 Large peaches

10g Honey

To serve:

Roasted pistachios

Roasted almonds

Rice Pudding Method:

Preheat the oven to 110 degrees fan/ 130 oven

In a cast iron pot or heavy-based saucepan, heat the plant-based spread until it’s bubbling

Stir in the pudding rice and toast for a few minutes

Add in the vanilla pod, sugar and salt and stir

Pour in the Plenish almond milk and stir well

Bring this to a gentle simmer and stir frequently

When the rice is evenly floating through the milk put a lid on and place it into the oven

Bake this for 15 minutes or until the rice is cooked

Remove from the oven, stir well

Roasted Peaches Method:

Preheat the oven to 170 degrees fan/190 oven

Cut the peaches in half and place cut-side down into a baking dish

Drizzle the honey all over the peaches

Bake for 15-20 minutes until the peaches have caramelised

Remove from the oven and allow to rest for 15 minutes before removing the skins

To Serve:

Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach

Poppy Watt

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