Seven recipes to try for World Vegan Day

Seven recipes to try for World Vegan Day


Posted 1st November by Peter Byrne

To celebrate World Vegan Day (1st November), we're sharing some unmissable recipes that you simply have to try

Vegan Curry

You will need:

2tsp fennel seeds
2tsp coriander seeds
1 tsp chilli flakes
1 cauliflower
2 large potatoes peeled
Large piece of ginger peeled
6 cloves of garlic
5 large aubergines
3 onions
6 large buffalo tomatoes
Pomegranate seeds
200ml Vegan friendly vegetable stock
1 tin of chickpeas

For the spice blend:

1.5 tsp cardamom pods
3 tsp turmeric
4 dried birds eye chillies
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns 

Directions

1. Grind the fennel seeds coriander seeds, chilli flakes and salt and pepper together.

2. Cut the cauliflower up into small florets and place on a baking tray rub with half of the ground spices and olive oil then wrap in foil. Place in the oven at 180 degrees C for 40 minutes removing the foil for the last 20 minutes.

3. Dice the potatoes into 2cm/2cm dice and par boil them until slightly soft.

4. Chop the ginger and garlic up as small as possible put to one side half of this and mix the other half into the ground spices.

5. In each aubergines make deep incisions along the length of the aubergines so it almost fans out. Fill the gaps with the ginger and spice mix and drizzle oil over the top. Place in the same oven as the cauliflower for half an hour.

6. Grind all the ingredients for the spice blend.

7. Chop the onions and tomatoes.

8. In a large pan place the dry spice blend and place on the heat, roast the spice blend for a couple of minutes and then add some oil and the onions. Cook them until they soften and start to colour.

9. Reduce the heat and add the tomatoes and the remaining ginger and garlic.

10. When the tomatoes have softened add the vegetable stock and let simmer for 40 minutes.

11. In a bowl tip the whole tin of chickpeas including the water, using a stick blender blend the chickpeas into a paste and ad to the curry.

12. Take the aubergine and cut into bite size pieces and stir into the curry along with the cauliflower and potatoes.

13. Serve in a large bowel with pomegranate seeds sprinkled on top.

Recipe courtesy of Seasonal Spuds

Vegan Sausage Bake

Serves: 2-3 

You will need:

2 medium potatoes, scrubbed and cut into wedges
1 red onion, cut into wedges
½ butternut squash, peeled and cut into chunky slices
3 cloves garlic, left whole and unpeeled
1 pack of 6 vegan sausages
8 fresh sage leaves
1tbs olive oil
½ tbs agave syrup
½ tbs balsamic vinegar
2 tbs pine nuts
Black pepper
Salad or green vegetables to serve

Bacofoil® The Non-Stick Kitchen Foil 

Directions

1. Preheat the oven to 180ºC fan/200ºC/Gas 6. Line a large shallow baking tray with Bacofoil® The Non-Stick Foil (this ensures the sausages don’t stick).

2. Cut the potatoes into wedges then place in a large bowl of cold water and leave for 10 minutes. Lift out and dry with kitchen paper. 

3. While the potatoes are soaking, cut the onion, peel and cut the squash. Smash the garlic once with the side of a broad knife and leave the skin on. Place the potatoes, onion and squash onto the tray lined with Bacofoil® The Non-Stick Kitchen Foil and season with black pepper. Roast in the oven for 20 minutes.

4. Meanwhile, make the dressing - whisk together the oil, agave and vinegar in a small bowl and set aside. 

5. Take the tray out of the oven and turn the vegetables. Nestle in the garlic, sausages and sage leaves. Return to the oven for 10-15 minutes, or the recommended cooking time minus 10 minutes. Our sausages took 25 minutes but if yours take longer, add them a bit earlier.

6. When the sausages have 10 minutes left to cook, drizzle the dressing over everything in the tray and sprinkle over the pine nuts. Return to the oven for the final 10 minutes until everything is cooked and golden. Discard the garlic the take the whole tray to the table. Serve with some crispy salad.

Recipe courtesy of Bacofoil

Chocolate Vegan Pudding

You will need:

33g Organic Chia Seeds
1 ripe medium banana
1 tsp cinnamon
1 tbsp BBF Organic Agave
236ml almond milk 

For the peanut butter layer:

32g PBfit Peanut Butter Powder
1 Tbsp almond milk

For the chocolate layer:

1 Tbsp cocoa powder
1 Tbsp Organic Agave

Directions

1. Mash the banana in a bowl and all the ingredients in a jar and shake. Refrigerate the chia pudding for 2-3 hours or make this a day before and leave it overnight.

2. Split the batter in three, and in separate bowls. Mix in the cocoa powder and agave in one of the bowls to make the chocolate layer, and the PBfit and almond milk to another for the peanut butter layer. 

3. Layer to your liking in a mason jar. Top with any ingredients you like - for instance nuts, dried fruit, or granola.

Recipe courtesy of PBfit Peanut Butter Powder

Vegan Chocolate Peanut Butter Dough Balls

You will need:

1 medium sweet potato, peeled and cooked
128 gluten-free oats
32g cup coconut oil
43g PBfit Peanut Butter Powder
1 tbsp cocoa powder
2tbsp chia seeds + 3 tbsp water
1 tbsp vanilla extract
1 tsp baking soda
43g coconut palm sugar
32g almond milk
1/4 tsp salt

For the Dark chocolate:

113g vegan dark chocolate chips
1 tbsp coconut oil, liquid
1/2 tsp vanilla extract 

Directions

1. Preheat oven to 170°C. Line a baking tray with parchment paper and set aside.

2. Peel your sweet potato and bake it or microwave it until it's thoroughly cooked. Mash it all up and set aside.

3. Next grind up your oats until they are more like a flour or meal texture. Pour into a large bowl.

4. Then make your chia egg. Combine 1 tbsp chia with 3 tbsp water. Let it sit for 20 minutes or more until a gel is formed.

5. Combine everything but your chia egg into a large bowl or blender. Mix it up really well until a thick cookie dough like batter is formed. Add in your chia egg and mix again.

6. Roll batter into balls and place on baking sheet with parchment paper. Balls should be about the size of golf balls.

7. Bake for 18-20 minutes - remove and let cool. 

Recipe courtesy of PBfit Peanut Butter Powder

Ultimate Vegan Greek Salad

Serves: 1

You will need:

100g tomatoes
100g cucumber
100g watermelon
50g red onion
20g kalamata olives
80g cooked puy lentils
1 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper
Juice of ½ lemon
Small bunch of parsley
Small bunch of mint 

Directions

1. Mix together olive oil, ACV, lemon juice, salt, and pepper and leave to one side.

2. Chop the tomatoes and cucumber, cube the watermelon, and slice the red onion. Finely chop the herbs.

3. Mix in a bowl with the olives and lentils.

4. Drizzle the marinade over the top. 

Recipe courtesy of The Real Greek, in collaboration with the award-winning plant-based influencer, Plantbased Pixie

Full English Vegan Fry Up

Serves: 4

You will need:

200g mixed small peppers
3 tbsp olive oil for drizzling
Tomato and tamarind ketchup
1 banana shallot, finely chopped
40g fresh ginger, peeled and finely grated
2 tbsp tamarind paste (available form large supermarkets)
400g tin chopped tomatoes
1 tsp of palm sugar
Avocado and black bean mash
1 large ripe avocado, mashed
200g black beans, crushed slightly
Squeeze of lemon
½ clove garlic, crushed
1 tsp cumin, ground
200g wild mushrooms, brushed clean and roughly chopped
200g spinach, washed and roughly chopped 

Directions

1. Preheat the oven to 200oC/Gas mark 6. Place the peppers on a roasting tray and drizzle over a little of the olive oil. Roast for 20 minutes or until the skins begin to blister and turn brown. Remove from the oven.

2. To make the ketchup. Drizzle a little more of the olive oil in a pan, add the chopped shallot and sweat until soft. Add the grated ginger and tamarind paste to the pan and cook gently for 2 minutes before adding the chopped tomatoes and palm sugar. Simmer for 20 minutes until the sauce is thick. Season to taste with salt and pepper.

3. While the ketchup cooks make the avocado mash. Simply mix the mashed avocado with the black beans, lemon, garlic and cumin to form a rough paste.

4. Place the mushrooms in another pan with a drizzle of olive oil. Cook over a moderate heat for 5 minutes or until the mushrooms are soft. Move the mushrooms to one side of the pan, add the spinach and cook until it wilts.

5. Serve the mushrooms, spinach, avocado and black bean mash with the tomato and tamarind ketchup. This would be lovely served with fresh toast.

Cooks tip: Palm sugar adds caramel flavour as well as sweetness to a dish. It is great for balancing the acidity of dishes containing tamarind, lemon or lime.

Variation: This dish would be great topped with a poached egg for vegetarians and a rasher or two of bacon for meat eaters.

Recipe courtesy of www.loveyourgut.com

Vegan Bean & Carrot Burger

Serves: 4

You will need:

2 x 400g canned mixed beans
1 x 300g canned carrots
3 tbsp rapeseed oil
1 red onion, finely chopped
2 sticks celery, finely sliced
2 fat cloves garlic, peeled and crushed
2 tsp Cajun seasoning
Pinch salt
2 tbsp plain flour 

Directions

1. Heat 1 tbsp of the oil in a small frying pan, add the onion, celery and garlic and cook over a medium heat for 5 mins or until soft.

2. Place beans, carrots, onion mixture and seasoning in a food processor and pulse for 30 seconds or until just combined (the mixture should still be quite chunky)

3. Turn the mixture onto a lightly floured surface and shape into 4 burgers. Place on a plate and chilli for at least 30 mins.

4. Heat the remaining oil in a non-stick pan, cook the burgers for 4-5mins each side.

5. Serve in a wholemeal bun with sweetcorn and red pepper salsa made by simply mixing together the pepper, sweetcorn, spring onions, coriander and lime.

Recipe courtesy of Love Canned Food

 






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