Our Top 5 Vegan Recipes this Veganuary!
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!
Vegan Pancakes
STEP 1
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.
STEP 2
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.
STEP 3
Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.
Ingredients:
- 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
STEP 1
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.
STEP 2
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.
Ingredients:
- 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
STEP 1
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.
STEP 2
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.
Ingredients:
- 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
Falafel Burgers
STEP 1
Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.
STEP 2
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.
STEP 3
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.
STEP 4
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.
Ingredients:
- 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
Vegan Flapjacks
Method
STEP 1
Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
STEP 2
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.
STEP 3
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.
Ingredients:
- 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)
