Veganuary: Three hearty Vegan recipes

26/01/2019

A selection of meals to keep you warm and filled until the end of January.

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By Imogen Willis

Veganuary is the ultimate New Year’s resolution, which involves giving up all animal-related products for the month of January. Yet waving goodbye to meat and dairy-heavy meals doesn’t mean your diet has to be limited, instead it’s a good opportunity to try out new ingredients, or vegan adaptations of your favourite dishes. As we are now nearing the end of January, it is easy to feel stumped for inspiration, cooking the same dishes on repeat. At moments likes this I would suggest turning to online resources that will motivate you to try new recipes. One example, the registered charity Veganuary, launched in the UK in 2014, has brought public attention to this January eating-trend. Fore-fronting campaigns to encourage veganism that have entered parliament, they bust myths, offer recipes, and have a guide to eating out on their website. Other resources such as Bosh!, Minimalist Baker, The Vegan Society and many more can offer delicious, and affordable dishes to try. To get you started, here are two of my own recipes, and one from Minimalist Baker that are both simple and warming. Each makes two to three servings, so are perfect for mid-week meals, and will hopefully tide you over until the beginning of February:


1. Peanut Noodle Stir-Fry

This dish is perfect if you are craving a satay, or Chinese dish. If you don't have any of these vegetables you can sub in alternatives, this is just an example of what I used.

Ingredients Method 

For the sauce:

2 or 3 tbsp Peanut butter (Runny)


3 tbsp Sesame Oil/ Vegetable oil


1 tbsp Soy Sauce


1 Lime juiced/ ½ tbsp Rice Wine Vinegar


½ tbsp Hoisin sauce (optional)


Veggies and Noodles:

1 Aubergine


Punnet of Mushrooms


1 Courgette


Half a broccoli/ a pack of tenderstem broccoli


Whole Wheat noodles (1 nest per person)


  1. Preheat the oven to 180 degrees Centigrade. Chop up the veg and heat 1 ½ tbsp of sesame oil in a wok if you have one, or a frying pan.


  2. Place the aubergine on a baking tray drizzled in oil, and bake for about 10 minutes, frequently checking, until they are slightly browned at the edges.


  3. Fry the rest of the vegetables in the frying pan, then add the baked aubergine.


  4. Whilst the veg is frying, in a separate bowl add together the ingredients for the sauce (if you want to make it thinner add more oil). When both vegetables and sauce are done mix together and set aside.


  5. Put the noodles on to boil (check pack for instructions, but this should take about 5 minutes). When they are done, drain them and evenly distribute between bowls.


  6. Cover noodles in a large spoonful of your vegetable and peanut sauce, and enjoy.

2. Chickpea and Spinach Curry

A delicious choice for a cold January evening. If you don’t have coconut milk don’t worry! This can be substituted with dairy-free plain yoghurt.

Ingredients Method

1 tbsp oil


1 Onion

2 cloves garlic


1 Pepper


Quorn chicken (optional)


1-2 tsp of Chilli flakes


2 tsp Cumin


1 tbsp Curry paste


1 tin Chickpeas


1 tin chopped tomatoes


1 tin Coconut Milk


Half a bunch Coriander (to season)


1 bag Spinach


Rice (100g per person)


  1. Preheat oil in a frying pan. Meanwhile chop onions, and garlic and add to the pan.

    When they are slightly softened, add the chopped pepper, and Quorn chicken (optional).

    Fry on a medium heat for 5 or so minutes, until the Quorn is defrosted, and the peppers softened.


  2. Add the chilli flakes, cumin and curry paste, coating all the ingredients.

    Then add the chickpeas and chopped tomatoes, stir until mixed.  


  3. Following this, add the coconut milk and spinach, then leave to bubble on a low heat, until reduced to a thicker consistency.


  4. Whilst the curry is cooking, weigh the rice and add to a pan of boiling water. Cook for 11 minutes, then drain and leave to one side.


  5. Whilst the rice is cooking, add the spinach to the curry, and stir in until wilted.


  6. Serve the curry on the rice, and season with coriander.

3. Roasted Vegetables with vegan gravy

Minimalist Baker’s recipe for roasted vegetables is delicious accompanied with homemade gravy, and perfect for those wanting a more balanced, dinner-time version of the chips-centred version of this dish. Trying the recipe, I found that the Yukon potato could be substituted for a normal or sweet potato instead. For the gravy 2 tbsp of Bisto powder (surprisingly vegan!) and hot water is perfect (check method on the container). Below are the ingredients and method from their website for the veg recipe:


IngredientsMethod 

1 large parsnip, peeled and chopped


1 large Yukon potato, chopped

1 small bundle carrots, tops removed, peeled and chopped

2 small beets, tops removed, peeled and chopped

5 cloves garlic, skin removed

1 medium red or yellow onion, sliced in wedges lengthwise

2 Tbsp fresh herbs (we used rosemary and thyme // or sub dried)

2 Tbsp oil

1/4 tsp each sea salt and black pepper

1 Tbsp maple syrup or organic brown sugar (optional)

  1. Preheat oven to 375 degrees F (190 C) and line 1 large or 2 medium baking sheets with parchment paper (use more baking sheets as needed if increasing batch size).


  2. Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and maple syrup (optional) and toss to combine. All of the vegetables should be well coated in oil. See notes for oil-free option.


  3. Roast until golden brown and tender—about 30-40 minutes—tossing/flipping at the halfway point to ensure even baking.


  4. Remove from oven and enjoy. We served ours with a side of our Easy Vegan Gravy and some more herbs for garnish (optional). Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.



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