Veganuary is more than halfway through the month, but The Plantbase Store is committed to its loyal customers offering easy-to-make menus that are equally delicious. On this 21st day, let's join The Plantbase store to make delicious dishes below

Breakfast: Chickpea Flour Pancake

Ingredients:

• 80 g chickpea flour
• ¼ tsp sea salt
• 1 ½ tsp baking powder
• 1-2 tbsp coconut sugar
• ¼ cup
• 1 tbsp water

Instructions:

1. Add all the ingredients in a mixing bowl then slowly add water to achieve a thick pancake batter.
2. Scoop the batter into a heated medium pan. Each pancake is need to cook for a few minutes until starting they look dry around the edges and are starting to bubble, flip and cook other side for another minute.
3. Add your favourite toppings and enjoy.

Lunch: Vegan Italian Pasta Salad

Ingredients

• 450g fusilli pasta
• 1/2 red onion, chopped
• 1/2 cup black olive slices
• 1 cucumber, chopped
• 1 pint grape tomatoes, halved
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 2 tsp maple syrup
• 2 tsp Italian seasoning
• 2 tsp nutritional yeast flakes
• 2 tbsp fresh basil leaves, chopped
• 2 tbsp parsley, chopped, extra for garnish
• 1/2 tsp salt
• 1/2 cup vegan cheese cubes, optional

Instructions:

1. Cook pasta according to package direction by using a large pot with a pinch of salt. When pasta is cooked, drain and rinse with cold water
2. Put all dressing ingredients in a jar and start shaking until all of them combined well together.
3. Add onion, olive, cucumber, tomato, and salad dressing, mozzarella cubes to the pasta and toss to coat.
4. Scoop pasta into small dish and enjoy

Dinner: Black Bean and Sweet Potato Chili

Ingredients:

• 1 tbsp + 2 tsp extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 4 tsp ground cumin
• ½ tsp ground chipotle chili
• ¼ tsp salt
• 2 ½ cups water
• 2 x 425g cans black beans, rinsed
• 1 x 400g can diced tomatoes
• 4 tsp lime juice
• ½ cup chopped fresh cilantro

Instructions:

1. Cook sweet potato and onion in a heated Dutch oven with vegetable oil for about 4 minutes. Then add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water to a Dutch oven to have a simmer mixture. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.