Get started with a plant-based diet.

Welcome to Ella Mill’s Plant-Based Challenge, which is kicking-off on World Food Day on October 16. For the next five weeks, we’ll serve up practical tips and tricks to help you put more healthy and tasty plant-based food in your diet.

Tasty tips & tricks for easy plant-based meals.

Ready to discover how fast and easy it can be to create delicious plant-based meals? As a member of Team Century, Ella wants to inspire you to experiment with plant-based cooking to have an impact not just on your wellbeing, but also toward a sustainable future.

We have a food culture of all or nothing/on or off a bandwagon, but we know that diets don’t work, so lose the binary thinking – instead, what one new healthy recipe could you try this week?

Batch cooking makes healthy living much easier. Either freeze the leftovers, or just use throughout the week, e.g., a lentil Bolognese with spaghetti one night, in a jacket potato another and mixed with quick steamed veggies a third time. 

There is a common concern that getting enough protein will be difficult on a plant-rich diet, but this isn’t the case. Easy sources include beans, legumes, hummus, nuts, nut butters, seeds, tofu, edamame, peas and quinoa.

Ultra-processed vegan food is on the rise, it has its place but it won’t provide the same health benefits, so prioritise bean burgers versus meat alternatives.

Think about increasing your intake of colourful fruits and vegetables, as these increase your vitamins, minerals and phytonutrients, which benefit your overall health and wellbeing.


Blueberry breakfast bowl

This satisfying smoothie bowl packs in plenty of nutritious ingredients that will keep you going through until lunch, such as chia seeds, porridge oats and peanut butter. Full of fibre and antioxidants, it has the makings of the perfect summer breakfast. 
  1. Ella Mills Blueberry breakfast bowl.

    What you'll need.

    Ingredients (Serves 1)

    • 1 banana, frozen
    • 1½ tablespoons chia seeds
    • 1½ tablespoons porridge oats
    • 50g blueberries
    • 150ml oat or almond milk
    • 1 tablespoon almond butter or peanut butter
    • 1 tablespoon pumpkin seeds
    • 1 tablespoon sunflower seeds
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  1. Ella Mills Blueberry breakfast bowl the step one.

    Blitz in the blender.

    Place the banana, chia seeds, porridge oats, ¾ of the blueberries and oat milk in a high speed blender and blitz.

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  1. Ella Mills Blueberry breakfast bowl the step two.

    Grab a bowl and garnish.

    Pour into a bowl and top with the peanut butter, the remaining blueberries and sprinkle with pumpkin and sunflower seeds.

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Creamy kale and tofu salad.

Looking for a tasty dish, guaranteed to power you through a busy day? This quick and easy salad is big on flavour and combines protein, healthy fats and fibre to leave you feeling sufficiently satisfied and full of energy.
  1. Creamy kale and tofu salad from Hyundai's Plant-based challenge.

    What you'll need.

    Ingredients (Serves 2)

    • 200g medium-firm tofu
    • drizzle olive oil
    • pinch of sea salt & black pepper, to taste
    • 2 tablespoons tamari
    • 1 tablespoon maple syrup
    • 4 large handfuls curly kale, stalks removed & torn into bite-sized pieces
    • 1 tablespoon olive oil
    • ½ lemon, juiced
    • 1 teaspoon Dijon mustard
    • 1 avocado, cut into bite-sized pieces
    • 2 tablespoons sunflower seeds
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  1. Hyundai's Plant-based challenge recipe step 1

    Tear and squeeze the tofu.

    Using clean hands, tear the tofu into bite-sized pieces. On a clean surface, sandwich the tofu between 2 sheets of kitchen roll. Press down to release as much water as possible. Repeat the process again with more clean, dry kitchen roll. If you have the time, repeat the process again – the more water you release from the tofu, the better it will taste as it will turn perfectly golden and crispy when cooked.

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  1. Hyundai's Plant-based challenge recipe step 2

    Into the frying pan.

    In a heavy-bottomed frying pan, heat a generous drizzle of olive oil over medium-high heat. Add the dried tofu and season with salt and pepper. Cook for 12-15 minutes, stirring every 2 minutes or so, until golden and crispy all over. Then add the tamari and maple syrup and cook for 1 minute, until the tofu has absorbed some of the flavour. Remove from the heat.

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  1. Hyundai's Plant-based challenge recipe step 3

    Prepare the kale salad.

    Place the kale into a large bowl. Pour over the olive oil, lemon juice and Dijon mustard and sprinkle with salt. Using clean hands, massage for 2-3 minutes until softened and darkened in colour.

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  1. Hyundai's Plant-based challenge recipe step 4

    Layer it into bowls.

    Place a bed of kale into each serving bowl, top with avocado, tofu and sunflower seeds; drizzle any extra cooking glaze from the pan on top.

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Apple & almond butter toast

This quick and easy toast is a satisfying snack. Slicing the apples as thin as you can makes them taste extra sweet and juicy. If you don't have almond butter you can use another nut butter or tahini.
  1. Apple & almond butter toast from Hyundai's Plant-based challenge

    What you'll need.

    Ingredients (Serves 1)

    • 1 slice of bread, we love sourdough - you can use your favourite
    • 1 apple
    • 2 teaspoons of almond butter
    • Pinch of ground cinnamon
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  1. Hyundai's Plant-based challenge recipe checkmark.

    Toast and spread.

    Place bread in toaster. When it is done spread with almond butter, top with the apple slices and finish with a dusting of cinnamon and drizzle of maple syrup.

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One-pan quinoa, chickpeas and peas

This quick, easy mid-week dinner is vibrant, hearty and nourishing, it’s a great speedy option to whip up after a long day. Consider the recipe a base and feel free to swap the chickpeas for lentils, and the broccoli and peas for green beans or edamame. Any leftovers will make a fantastic salad the following day.
  1. One-pan quinoa, chickpeas and peas Hyundai plant-based challenge

    What you'll need.

    Ingredients (Serves 4)

    • drizzle olive oil
    • 2 cloves garlic, minced
    • 1 medium white onion, peeled & finely chopped
    • small thumb-sized piece ginger, peeled & finely chopped
    • pinch sea salt & black pepper
    • 1 teaspoon ground cumin 
    • 1 teaspoon ground coriander 
    • ½ teaspoon ground turmeric 
    • 200g quinoa
    • 1 x 400g tin chickpeas, drained
    • 200ml light coconut milk 
    • 500ml vegetable stock
    • 200g tenderstem broccoli
    • 150g frozen peas
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  1. Hyundai's Plant-based challenge recipe step 1

    Start by softening.

    Place a heavy-bottomed casserole dish over medium–high heat and add a drizzle of olive oil. Add the garlic, onion, ginger and a sprinkle of salt and pepper; cook for 4–5 minutes until softened. Add the ground cumin, coriander and turmeric; cook for 1 minute to bloom the spices.

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  1. Hyundai's Plant-based challenge recipe step 2

    Begin adding ingredients.

    Add the quinoa and stir to coat. Then add the drained chickpeas, coconut milk, vegetable stock and stir to combine.

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  1. Hyundai's Plant-based challenge recipe step 3

    Simmer and cover.

    Bring to a gentle simmer and cover. Cook for 15 minutes, stirring once or twice, until almost cooked – it will finish cooking once you add the greens.

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  1. Hyundai's Plant-based challenge recipe step 4

    Add the broccoli and peas.

    After 15 minutes, remove the lid and top the quinoa and chickpeas with the tenderstem broccoli and frozen peas. Lower the heat slightly, cover again and bake for a further 5 minutes. Resist the temptation to remove the lid during this time, so that the vegetables can cook in the steam.

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  1. Hyundai's Plant-based challenge recipe step 5

    Serve in bowls.

    Once the quinoa is cooked and the vegetables are vibrant green and tender, serve in bowls, drizzled with a little olive oil.

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Ella Mills leaning on a kitchen counter with a Hyundai plant-based Challenge meal.

Enjoy your week 1 and share it with us!

How did your recipes turn out? Share your plant-based meal pics in your istagram story with #hyundaiplantbased.

Don't stop here, keep going.

Did you like the recipes? Hungry for more? Check out Week 2 and stay tuned for more in the upcoming weeks.