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)
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