5 Must Try Plant-Based Recipes for Veganuary
January 9, 2018
Are you one of the 52,000 Britons joining the Veganuary trend this month? With veganism associated with tonnes of health benefits including lower cholesterol, increased energy levels and a boosted immune system, it’s worth taking up the challenge. But if you’re new to veganism, 31 days with no meat, fish, egg or other animal products can be pretty daunting. That’s why we’ve put together a handful of our favourite plant-based snacks and meals, for times when our delicious Roots range might not be an easy option.
- 200ml rapeseed oil
- 290ml water
- 4 tsp black onion seeds
- 4 tsp poppy seeds
- 2 tsp fine sea salt
- 2 tsp caster sugar
- 600g plain flour
- 2 tsp baking powder
Feel like a snack? Well, these tried and tested poppy seed crisps are a quick and easy treat that doesn’t compromise on flavour.
To get started, simply mix the oil and water together, adding the other ingredients to a separate bowl and mix.
When it becomes a dough, knead on a floured surface until smooth. Next, roll out the dough till its 3mm, and cut into 4cm rounds.
Roll out each round until they are 1mm thick. Line 2 large baking trays with parchment, heating the oven to 200C/gas mark 6. Bake for 8-10 minutes until they are golden brown. Remember to keep an eye on them as they can burn pretty quickly.
- 2 Small Aubergines
- vegetable oil for roasting and frying
- 50g brown miso
- 100g giant couscous
- 1 red chilli
- ½ small pack of coriander, leaves chopped
This tasty aubergine dish is perfect for the cold January evenings and can be whipped up in less than an hour.
Heat the oven, and cut the flesh of the aubergine in multiple diagonal directions, brushing it with 1 tablespoon of vegetable oil.
Then mix the miso with water to create a thick paste, and spread evenly over the aubergines. Roast the aubergine in the centre of the oven, covered in foil for 30 mins. Later, remove the foil and bake for additional 15-20 mins.
Next step is to cook the couscous, by lightly toasting it for 2 mins until golden brown. Then over a pan of boiling water, cooking for 8 – 10 mins until tender.
Serve the aubergines with couscous, and sprinkle with coriander and your chilli. Enjoy!
- 3 tbsp olive oil
- knob of butter
- 1 large cauliflower or 2 small cauliflowers, outer leaves removed, cut into 4 x 1cm thick slices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 6 shallots, finely sliced
- 30g (1oz) pine nuts, toasted
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1/2 lemon, zested and juiced
- handful chopped flat-leaf parsley
- steamed green beans, to serve
- steamed broccoli, to serve
These steaks pack a peppery punch for a perfect winter warmer.
Firstly preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp olive oil and half the butter in a large frying pan.
Add 2 cauliflower slices and pan-fry for 2 minutes on each side. Mix together the ground spices. Dust the cauliflower slices on both sides with half the spice mix, season with salt and fry for another 1-2 minutes on each side until golden. Set aside on a nonstick baking sheet.
Clean the pan with kitchen paper and repeat with the remaining cauliflower slices.
Roast the cauliflower for 10-15 minutes, until tender.
Meanwhile, add the remaining oil and the shallots to the pan and fry over a medium heat for 2-3 minutes. Add the pine nuts and fry for another 3-4 minutes, then add the garlic and cumin seeds and fry for another minute. Add the lemon zest and juice, then season.
Top the cauliflower with the shallots, pine nuts and chopped parsley, and serve immediately with the steamed green beans and broccoli.
Gluten free, dairy free and of course vegan, Jamie Oliver’s chilli is the perfect recipe to start off your Veganuary.
- 2 medium sweet potatoes
- olive oil
- 2 teaspoons ground cinnamon
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 large onion
- 1 bunch of fresh coriander
- 1 fresh red chilli
- 2 red peppers
- 1 yellow pepper
- 1 x 400 g tin of cannellini beans
- 1 x 400 g tin of tomatoes
Preheat the oven to 180ºC/350ºF/gas 4 before peeling and chopping and the sweet potato into chunks. Then place in a roasting tray and toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika. Make sure everything is spread out in an even layer and leave to roast for approximately 35-40 minutes.
Whilst your potato is roasting, peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks.
Roughly chop the chilli, then deseed and chop the peppers. Then heat 1 tablespoon of oil in a large pan, add the onion, coriander stalks, chilli and peppers along with the remaining spices. Cook over a low heat for 15 minutes, stirring regularly.
Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes. Now, stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some torilla chips and guacamole on the side, if you like.
- 1 pound (454g) gluten-free elbow macaroni
- 5 tablespoons extra-virgin olive oil
- Celtic sea salt
- 4 cups (220g) diced shiitake or cremini mushrooms
- 1 tablespoon wheat-free tamari
- 1 tablespoon finely chopped fresh thyme
- 1 cup (150g) diced yellow onion
- 1 tablespoon minced garlic (about 3 cloves)
- 1/4 cup (60ml) vegetable broth
- 2 tablespoons fresh lemon juice
- 1 cup (140g) raw unsalted cashews, soaked
- 1 cup (140g) steamed cauliflower florets
- 1/2 cup (44g) nutritional yeast, plus more to taste
- 1 tablespoon white miso paste
- 1/8 teaspoon ground turmeric
- Freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
- 2 tablespoons finely chopped chives, plus more to taste
- 2 tablespoons finely chopped green onion, plus more to taste
Bring a large pot of water to a boil with 1 tablespoon of the olive oil and a pinch of salt. Cook the pasta according to the instructions on the package until al dente, and drain thoroughly.
While the pasta is cooking, in a large skillet over medium heat, warm 3 tablespoons of the olive oil and sauté the mushrooms with the soy sauce and thyme for about 5 minutes, until the mushrooms are tender. Transfer to a large bowl.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the onion and garlic for about 5 minutes, until soft and translucent. Allow to cool slightly.
To make the sauce, throw the onion mixture, 1 1/2 teaspoons of salt, the broth, lemon juice, cashews, cauliflower, nutritional yeast, miso paste, turmeric, and cayenne pepper into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
Transfer the pasta to a large pot, and stir in the remaining 1 tablespoon of olive oil. Stir the sauce into the pasta along with the mushrooms and gently warm over low heat. Stir in the parsley, chives, and green onions. Add salt and pepper to taste.