Quick & Easy Vegan Dishes | Deliciously Ella

Deliciously Ella quick & easy vegan dishes
Cucumber & cashew noodle salad, from Deliciously Ella Quick & Easy: Plant-Based Deliciousness.

Vegan cooking doesn’t have to be difficult or time-consuming, as Ella Mills demonstrates in her new book, Deliciously Ella Quick & Easy: Plant-Based Deliciousness, published by Hachette. Many of her quick & easy vegan dishes can be prepared in 10 or 20 minutes, making them perfect for mid-week meals.

Quick pasta dishes, simple noodle dishes, hearty veg-laden bowls and Asian-inspired plates are among the recipes that can be prepared quickly and easily. The Cucumber and Cashew Noodle Salad here is from a section titled “10-15 Minutes”.

Vibrant and green, with a delicious fresh taste thanks to the mint and lime, it makes a great lunchbox option as well as a quick meal for friends and family. For lunch, keep the dressing in a separate little pot and stir it in when you’re ready to eat.

Easy plant-based recipes

I’ve long been a fan of Ella’s recipes, having enjoyed her five previous Deliciously Ella books which encourage plant-based eating with appealing, fuss-free recipes.

This latest book expands on her views about prioritising self-care, as she shares insights gleaned from her popular podcast and her experiences as a new mum and businesswoman (she and her husband, Matt Mills, have a deli in central London and produce plant-based food products sold in over 6,000 stores across the UK). Her thoughts add a more personal angle and a wider holistic dimension to the book.

Sections include Breakfast dishes, Dips and Dressings, Sweets, Big Batch Cooking, and a Weekend section featuring recipes that require a little more time to make. Notes on the recipes indicate whether they freeze well or are good for lunchboxes.

Buy your copy of  Deliciously Ella Quick & Easy: Plant-Based Deliciousness  from Book Depository now (free delivery worldwide).

Buy your copy of  Deliciously Ella Quick & Easy: Plant-Based Deliciousness from Australian-owned Booktopia.

quick & easy vegan dishes from Deliciously Ella Quick & Easy: Plant-Based Deliciousness

Recipe For Cucumber & Cashew Noodle Salad

Serves 4

4 portions of noodles (Ella uses brown rice noodles but you can use whatever you like best; about 80g per person)
100g frozen edamame beans
1 cucumber, chopped into bite-size pieces
1 avocado, peeled, stoned and chopped into bite-sized pieces
handful of mint leaves, chopped (about 10g)
1 tablespoon sesame seeds, toasted
1 tablespoon black sesame seeds (if you don’t have both black and white sesame seeds, you can double the quantity of one of them)
100g cashews, toasted


juice of 1 lime
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons wine vinegar
1 tablespoon brown rice miso paste

Place a large saucepan of salted water over a medium heat and bring to the boil. Once boiling, cook the noodles following the instructions on the packet – adding the edamame beans for the last 3 minutes. Once cooked, drain and rinse with cold water to prevent any further cooking.

Whisk all the ingredients for the dressing together in a small bowl with a pinch of salt.

Place the cooked noodles and edamame beans in a large mixing bowl and add the remaining salad ingredients. Pour over the dressing and stir through before serving. I like to keep back a few cashews, mint leaves and sesame seeds to sprinkle on top.

Recipe and image from Deliciously Ella Quick & Easy by Ella Mills. Photography by Nassima Rothacker. Published by Hachette Australia and reproduced with the publisher’s permission.

This story originally appeared in PS News.

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