Choosing to cut out meat — and even all animal-derived products such as honey, eggs and dairy — is a decision more and more people are making. Contrary to popular belief, embracing this lifestyle doesn’t mean surviving on plain green salad and flavourless tofu… And we’re here to prove it with these vegan recipes that are, as a bonus, light and perfect for tackling cellulite!
Tian of vegetables, the ultimate vegan recipe
Serves 4
Ingredients
- 3 courgettes
- 1 small aubergine, a detox and fat-burning vegetable
- 1 small onion
- 2 tomatoes
- 2 tbsp olive oil
- Seasoning of your choice (salt, pepper, spices…)
Method
- Preheat the oven to 170°C.
- Wash the courgettes and slice them thinly without peeling. Do the same with the aubergine and tomatoes.
- Peel the onion and slice it thinly as well.
- In an ovenproof dish, arrange the vegetable slices alternating courgette, aubergine, tomato, onion and so on. The slices should be packed tightly together.
- Drizzle the olive oil over the tian, add the spices, cover the dish with aluminium foil and bake for approximately 50 minutes.
Light tabbouleh
Serves 3
Ingredients
- 130g wholegrain semolina
- 3 tomatoes
- ½ shallot
- 1 lemon, the ultimate anti-cellulite citrus fruit
- ½ onion
- A few sprigs of parsley
- 2 tbsp olive oil
- Spices of your choice
Method
- Cook the semolina according to the packet instructions, then leave it to cool in a salad bowl, stirring regularly with a fork.
- Once the semolina is completely cool, wash and dice the tomatoes. Add them to the semolina.
- Peel and finely chop the onion and shallot. Add them to the semolina.
- Using scissors, finely snip the parsley and add it to the bowl.
- Squeeze the lemon and pour the juice into the bowl, add the olive oil and spices, then gently mix everything together with a fork without crushing the semolina.
- Cover the bowl and refrigerate for several hours. Serve well chilled!
Wheat salad with vegetables and grilled tofu
Serves 4
Ingredients
- 400g firm tofu
- 200g wheat
- 2 tomatoes
- 1 courgette
- 1 small pepper, a wonderfully fat-burning vegetable
- A few sprigs of parsley
- 2 tbsp olive oil
- Paprika
- Salt, pepper
Method
- Cook the wheat according to the packet instructions, then leave it to cool in a salad bowl.
- Cut the tofu into small cubes and place in a bowl. Add one tablespoon of olive oil and a pinch of paprika, then mix well.
- In a hot frying pan, cook the tofu until lightly golden.
- Meanwhile, wash and dice the tomatoes, courgette and pepper.
- Finely snip the parsley.
- Toss the vegetables and parsley through the cooled wheat, add one tablespoon of olive oil. Season with salt and pepper.
- Divide the mixture between plates and top each one with the grilled tofu.
And that’s it!
See, cooking vegan and anti-cellulite can produce truly delicious results!
If you’re looking to tackle cellulite, there’s a winning trio you simply can’t do without: a healthy diet, regular exercise and cupping massage with your CelluBlue Cups. But for even greater results, the 14-day anti-cellulite programme is a powerful ally — and completely vegan! Thanks to the 13 potent anti-cellulite actives found in the capsules and the draining supplement, you’ll enjoy smoother-looking skin, reduced water retention and support for fat breakdown — all in just 14 days! Find out more right here.