Vegan recipes that you’ll love
As more and more people are opting for a vegan lifestyle we offer some delicious recipes for you to try…
Veganism was once associated with small groups of people who had adopted the lifestyle perhaps due to ethical or religious reasons. However in recent years it has grown in popularity as consumers are seeking a cleaner diet and are going vegan as a way to achieve that.
This growth (there are around 150,000 full time vegans in the UK) has also meant that eateries and food suppliers are developing more vegan friendly options, making the diet much easier to follow.
But what does being a vegan actually mean? The Vegan Society offers their definition as: “Veganism is a way of living which seeks to exclude as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing and any other purpose”.
250g pouch of Merchant Gourmet Ready to Eat Quinoa
400ml almond milk
2 tablespoons ground almonds
2 tablespoons goji berries
2 tablespoons agave syrup
1 teaspoon cinnamon
½ teaspoon vanilla extract
2 tablespoons pistachios, to serve
Just place all the ingredients (except the pistachios ) in a saucepan and stir to combine. Place over a medium heat and bring to the boil for approximately 8/10 minutes. Divide the porridge between 4 bowls and serve sprinkled with the chopped pistachios.
Vegan – Ducken
1 large butternut squash
1 onion, diced
100g cooked green lentils
100g pecans, toasted and roughly chopped
2 cloves garlic, crushed
Few sprigs of thyme, leaves only
1 tsp paprika
Juice of 1 lemon
100g wild mushrooms
200ml vegetable stock
Light brown sugar (or honey for a non-vegan alternative)
Salt & pepper
Preheat the oven to 200C.
Cut the squash lengthways, scoop out the seeds and keep for toasting with the chilli later. Score the inside of the squash with a sharp knife, leaving 1cm between the knife and the skin – be careful not to poke through.
Place the squash in the oven for 10 minutes, or until flesh has softened. Scoop out the flesh, leaving 1cm deep of flesh intact.
Reserve the scooped flesh.
Cut the aubergine lengthways, leaving 1cm between the knife and skin, reserve flesh. Repeat step with the courgette.
Sauté onions and garlic until soft, add paprika, thyme leaves, wild mushrooms, lentils and your veg innards. Add vegetable stock and simmer down for 15 minutes until mixture is soft. Season, add lemon juice.
Pulse mixture in blender – you want a thick consistency with a little texture still. Add a little more stock if needed. Now get ready to build.
Coat the inside of your squash halves with a sprinkle of brown sugar (or melted honey), line with vegetable puree, pop in your aubergine (you may need to trim sides down a little for it to fit), repeat with courgette.
Press puree into the middle of the courgette and run pecans down the centre. Repeat with the second half of your squash, but without the pecans.
Cut 3 x 18 inch lengths of kitchen string. Slip string under one half of the squash, then top with second squash half, so that cut sides face each other, and press down to seal.
Tightly tie string around squash to secure. Sprinkle with a little more sugar (or brush top with melted honey) and season. Wrap squash in foil and place in the centre of a baking tray for 45 minutes.
Cut squash into slices and serve with trimmings!
1-2 tbsp rapeseed oil
½ tsp mustard seeds
1 tsp cumin seeds
1 large onion, diced
4 garlic cloves, crushed
4 plum tomatoes
800g/2 tins of chickpeas, drained and rinsed
1 tsp salt, or to taste
1 heaped tsp coriander seeds, crushed
1 green chilli, chopped
1 tsp red chilli powder
1 tsp turmeric
200g kale, chopped
Heat the oil in a lidded pan over a medium heat and when it’s hot add the mustard seeds and then the cumin seeds.
Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds
stop sizzling, then add the diced onions.
Fry the onions for 15 minutes until they start to brown, then add the garlic. Fry together for 4 minutes before adding the tomatoes, stir and leave to cook for a few minutes.
Add the crushed coriander, green chilli, chilli powder, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick masala sauce (about 10 minutes).
Turn the heat up to thicken the sauce a little if required. Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 5 minutes.
Add the chopped kale, a handful at a time, stirring inbetween. Leave this to cook for 5 minutes until kale is soft and tender. Serve with poori and some fresh plain yoghurt.
2 tbsp olive oil
1 white onion, finely diced
1 carrot, grated
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 tin chickpeas (400g), rinsed and drained
50g sunflower seeds
200g natural coyo
1/2 tsp chilli flakes
1 tbsp chopped fresh basil
1 stalk of fresh chive, chopped
A pinch black pepper
Preheat oven to 200C degrees.
Heat 1 tbsp olive oil in a small frying pan. Add onion, grated carrot, garlic, cumin and coriander and sauté, stirring occasionally, for 5 minutes until soft.
In a food processor, blend the sautéed veggie mix with the chickpeas until smooth. In a large mixing bowl, combine the chickpea mixture with the breadcrumbs, sunflower seeds, salt and pepper; stir until fully mixed.
Lightly grease a baking sheet. Form chickpea mixture into four burgers and lightly brush with the remaining olive oil. Bake for 20 minutes, turning halfway through baking.
Whilst baking, make the coyo dip. Simply mix the coyo with the chilli flakes, fresh basil, chives and black pepper.
Serve burger patties in a bun with salad, cucumber and coyo dip.
CO YO Banana and Walnut pots
1 tsp coconut oil
50g chopped walnuts
2 tbsp coconut sugar
2 small bananas, sliced
250ml vanilla CO YO
In a small frying pan, melt the coconut oil then toss in the chopped nuts, stir and shake well so the nuts are all coated then sprinkle over the sugar. Continue to cook for a few seconds until the sugar melts and caramelises. Carefully tip out onto a plate and allow to cool.
Layer the caramelised walnuts, sliced banana and vanilla CO YO in two jars, glasses or bowls. Eat immediately or chill overnight.