Dinners · Picnics & Parties · Sweet Treats

Seven Delicious Vegan Recipes Inspired by Rainbow Colours

Welcome to Our Eat the Rainbow Series!

Red Orange Yellow Green Blue Indigo Violet

Eat the Rainbow Vegan Recipes

The seven colours of the rainbow and the inspiration for our latest series.
Vegan food comes in so many beautiful and vibrant colours, and in this roundup post I shall walk you through these seven delicious recipes so you can eat a rainbow of food at home.

Red : Vegan Roasted Red Pepper and Sundried Tomato Dip with Dough Balls

Vegan Roasted Red Pepper and Sundried Tomato Dip with Homemade Dough Balls

This dish is vibrant, fresh and is perfect for sharing. The dip is stuffed full of roasted red pepper, sundried tomatoes and brought to life with a little garlic, lemon and parsley. And what is a dip without something to dunk? These dough balls are so simple to make and are perfect for a crowd to dive into.

Serve it up:
– At a summer picnic with friends.
– As a barbecue starter whilst the coals are heating up.
– At a drinks evening with friends as an upgrade to the usual crisp bowl.

Want to get dunking yourself? Check out the recipe HERE!

Orange: Vegan Butternut Squash and Pepper Salad

Vegan Butternut Squash and Pepper Salad

I absolutely love butternut squash, it is such a versatile vegetable. I eat it in curries, in toasted wraps, in quesadillas, as a pasta sauce and in colourful salads like this one. Take roasted butternut squash and orange peppers, serve on a heap of salad leaves and top with baby new potatoes, green beans, nuts and seeds and crispy sage and samphire.

Serve it up:
– As a side dish at a dinner party to impress your guests.
– As a weekday lunch to brighten your work day.
– At a barbecue to accompany your vegan burgers.

Want to whip this salad up yourself? Check out the recipe HERE!

Yellow: Vegan Passion Fruit and Chocolate Cake

Vegan Passion Fruit And Chocolate Cake

Everyone needs a go-to chocolate celebration cake recipe. Preferably one that you can whip up quickly, tastes delicious and has a firm enough structure to support lots of candles – this cake ticks all three boxes. It is a rich chocolate sponge topped with a vanilla vegan buttercream and delicious passion fruit. It is an absolute winning combination and has gone down a treat at every birthday I have baked this for.

Serve it up:
– With loads of candles for a winning birthday cake.
– With a pot of tea for friends to make for an indulgent afternoon catch up.
– When you need to prove that a cake without egg or dairy is INCREDIBLY delicious.

Want to get baking? Check out the recipe HERE!

Green: Vegan Herby Broad Bean and Pea Ravioli served with Spring Vegetables, Pesto and Pine Nuts

Vegan Herby Broad Bean and Pea Ravioli served with Spring Vegetables, Pesto and Pine Nuts

I absolutely love pasta of all shapes and sizes, from orzo to rigatoni to tagliatelle. But don’t you think there is something extra special about filled pasta? Perhaps it is the extra time it takes to make the little pasta parcels or perhaps it is because it feels like each ravioli or tortellini is a delicious filling present covered with pasta wrapping paper. Who knows, I just know I love the stuff!

Vegan fresh pasta is really simple to make – no funny ingredients just flour, water and oil. This recipe is a delightfully fresh broad bean and pea ravioli filling served up with griddled spring veg and fresh basil.

Serve it up:
– At a springtime dinner party as a starter or main to impress your friends.
– After a long day to cheer you up with its pasta goodness.
– Right in the middle of British asparagus season (April to June) to celebrate this wonderful veg!

Want to join the ravioli party? Check it out HERE!

Blue: Vegan Mini Blueberry Pavlovas

Vegan Mini Blueberry Pavlovas

Isn’t aquafaba wonderful? Add a whisk to the water from a tin of chickpeas with a dash of sugar and a little patience and we have glossy stiff peaks we can bake into gorgeous vegan meringues. Never tried it? You have to give this recipe a go, you won’t regret it!

Serve it up:
– As a beautiful addition to any picnic spread – bite size and perfect finger food!
– As a showstopping dessert to follow a summer barbecue.
– As a birthday gift for a vegan friend.

Want to transform your chickpea water into mini pavlovas too? Check it out HERE!

Indigo: Blackberry Yoghurt Granola Pot

Blackberry and Blueberry Vegan Yoghurt Granola Pot Served in a Wine Glass with Pistachios

Yoghurt and homemade granola is such a beautiful combination. Here I have made some delicious oaty granola with pistachio nuts, macademia nuts and pumpkin seeds spiced with a little ginger and mixed spice. It is perfect with some plain yoghurt and fresh blackberries.

Serve it up:
– As a delicious weekend breakfast when you have friends over to stay.
– For friends as a beautiful summer pudding.
– When you have just been blackberry picking and have a big haul!

Want to join the homemade granola team? Check out the recipe HERE!

Violet: Red Cabbage and Cashew Nut Stir Fry

Vegan Stir Fry

I absolutely love a stir fry – they are so versatile, delicious and perfect for using up spare veggies. This stir fry combines crisp vegetables with lime, ginger, chilli and soy and serves them up on a bed of rice.

Serve it up:
– As the most perfect speedy weeknight dinner when you want to spend more time in front of Netflix than over a hot stove.
– When you want to practice your chopstick skills.
– As a delicious and filling lunch.

Want to add this stir fry to your weeknight dinner repertoire? Check it out HERE!


I hope you have enjoyed our Eat the Rainbow series. For more exciting recipes, keep up to date on:


Eat the Rainbow Vegan Recipes

10 thoughts on “Seven Delicious Vegan Recipes Inspired by Rainbow Colours

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