Our Top 5 Vegan Recipes this Veganuary!
Whether you're taking part in Veganuary, or you just fancy trying a few new vegan recipes, we've sourced our 5 must try dishes to get 2022 started! With easy lunch and dinner recipes to delicious sweet treats, why not try something new this Veganuary!
Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
Heat some oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.
- 300g self-raising flour
- 1 tsp baking powder
- 1 tbsp sugar (any kind)
- 1 tbsp vanilla extract
- 400ml plant-based milk (such as oat, almond or soya)
- 1 tbsp vegetable oil for cooking
To serve (optional)
- banana slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt
Black Beans and Avocado on Toast
Mix the tomatoes, ¼ onion, lime juice and 1 tbsp oil and set aside. Fry the remaining onion in 2 tbsp oil until it starts to soften. Add the garlic, fry for 1 min, then add the cumin and chipotle and stir until fragrant. Tip in the beans and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander.
Toast the bread and drizzle with the remaining 1 tbsp oil. Put a slice on each plate and pile some beans on top. Arrange some slices of avocado on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve.
- 270g cherry tomatoes, quartered
- 1 red or white onion, finely chopped
- ½ lime, juiced
- 4 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 2 tsp chipotle paste or 1 tsp chilli flakes
- 2 x 400g cans black beans, drained
- small bunch coriander, chopped
- 4 slices bread
- 1 avocado, finely sliced
Squash and Lentil Soup
Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
- 1 tbsp olive oil
- 1 butternut squash, peeled, deseeded and diced
- 200g carrot, diced
- 1 tbsp curry powder containing turmeric
- 100g red lentil
- 700ml low-sodium vegetable stock
- 1 can reduced-fat coconut milk
- coriander and naan bread, to serve
Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.
Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.
In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.
Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.
- 250g chickpeas from a can
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- small pack flat-leaf parsley, chopped
- 2 rounded tbsp plain flour
- 2 tbsp vegetable oil
- 100g hummus
- 4 burger buns, cut in half
- watercress, to serve
Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.
- 140g dairy-free spread
- 140g soft light brown sugar
- 2 tbsp golden syrup
- 175g rolled oats
- 75g chopped nuts of your choice
- 75g dried fruit (such as raisins, dried cranberries, chopped apricots)