A Feast on the Planet collection
Quick EAT-Lancet Recipes
The EAT-Lancet planetary health diet is built around vegetables, fruit, whole grains, legumes and nuts, with modest amounts of fish, dairy and meat. It is designed to be good for both your health and the planet. The recipes in this collection follow those principles and are all ready in 35 minutes or less, so eating sustainably fits into even your busiest days.
Seitan and Edamame Bao Bun with Hoisin
Seitan gets crisp at the edges before being coated in a miso-peanut hoisin glaze. Serve the warm filling with cool carrot and cucumber inside freshly steamed bao buns.
Vegan Roasted Red Pepper Fusilli with Silken Tofu
Legume fusilli coated in a creamy sauce of roasted red peppers, tomatoes, carrots and silken tofu. A toasted sunflower and nutritional yeast topping adds crunch and savory depth.
Whole Spelt Piadina with Mozzarella and White Beans
Thin whole spelt flatbreads get toasted in a skillet, then folded around tomato-coated white beans and melting mozzarella. Cook and fill each one in the same pan to skip a second round of heating.
Creamy One-Pot Tofu Pasta with Hidden Vegetables
Carrots and zucchini blend into a smooth tomato sauce with silken tofu, while finely grated firm tofu gives the pasta a little bite. The pasta cooks right in the sauce, so there is only one pot to wash.
Grated Tofu, White Bean and Emmental Quesadillas
Grated firm tofu keeps these quesadillas filling without piling on the beans. Give it a few minutes in the frying pan so the tortillas stay crisp, then fold it with white beans, sweetcorn and melting Emmental.
Quick High-Protein Chickpea and Feta Salad
Crisp cucumber and tomatoes keep this generous chickpea-and-feta salad fresh. Super easy and quick to make.
High Protein Quick Creamy Red Lentil Penne with Spinach
Frozen spinach cooks straight from the bag while the red lentil penne boils. Oat cream and nutritional yeast make a savoury, creamy sauce.
Sardine Salad Toast with Tomato and Skyr
Creamy mashed sardines with skyr and Dijon are folded with juicy diced tomato, then piled onto crisp whole wheat toast. Removing most of the tomato seeds keeps the topping fresh without making the bread soggy.
Red Lentil Pasta with Cottage Cheese Basil Pesto
A creamy basil pesto built from cottage cheese and cashews coats red lentil fusilli without Parmesan. Lemon and raw garlic keep the rich sauce bright and sharp.
Black Bean and Pepper Fajitas
Smoky peppers, lime-warmed black beans, avocado, and a small spoonful of sour cream make a fast fajita filling with plenty of contrast. A handful of raw pepper folded in at the end keeps the texture crisp.
Peanut Udon with Crispy Tofu and Edamame
Thick udon and edamame are coated in a glossy peanut-lime sauce, with raw carrot ribbons for a clean crunch. The cornstarch-coated tofu is browned separately and added at the end to keep its crisp edges.
Roasted Tomato and Feta Lentil Pasta
Red lentil fusilli is tossed with blistered cherry tomatoes, soft roasted feta, garlic, and oregano. The tomato juices and a little pasta water make a glossy coating without a separate sauce.