3 Delicious Vegan Recipes for Veganuary
With environmental, ethical and health concerns growing, many of us are making the decision to eat much less meat, if any at all. Taking a break after the excesses of Christmas, Veganuary is the perfect health kick start to the year and, who knows, with these delicious recipes you may never go back to meat!
ASPARAGUS AND SMOKY BEANS ON TOAST
A simple vegan brunch option packed full of goodness and flavour.
Serves: 4, Preparation time: 10 minutes, Cooking time: 25-30 minutes
- 2tbsp olive oil
- 2 echalions, finely chopped
- 3 garlic cloves, crushed
- 1 red bell pepper, cut into small chunks
- 1 ½tsp smoked sweet paprika
- 2tsp fresh thyme leaves
- ½ tsp chilli flakes
- Salt and pepper
- 2 cans of cannellini beans, rinsed and
- 2 cups of water
- 300g British asparagus, chopped into
- 4 slices of sourdough
What to do:
Heat a large, heavy based saucepan over a medium heat. Add the olive oil and shallots and cook until they have softened, about 4 minutes. Crush the garlic and add to the pan along with the pepper, paprika, thyme and chilli flakes. Allow the heat to release the aromas and continue stirring for 2-3 minutes.
Add the beans along with 2 cups of water. Turn up the heat and bring the mixture to a simmer. Leave to simmer for 10 minutes to allow the beans to soften and the liquid to reduce. Once the liquid has reduced, check the seasoning and add salt and pepper if necessary.
Finally, add the chopped asparagus and allow to heat through for 5 minutes until cooked but still tender. While the asparagus is cooking, pop 4 slices of sourdough in the toaster or under the grill.
To serve divide the toast onto 4 plates and spoon over the beans and asparagus and top with a drizzle of olive oil.
CHANTENAY CARROT THAI STYLE SATAY STIRFRY
Serves: 2, Preparation time: 5 minutes, Cooking time: 12 minutes
- 3 tbsp peanut butter
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 300g straight to wok noodles
- 1 tbsp oil
- 1 thumb-sized piece ginger, peeled and
- 3 garlic cloves
- 150g – 200g Chantenay carrots, sliced
300g green stir-fry vegetables
- 1 small handful basil leaves
- 25g roasted peanuts, roughly chopped
What to do:
Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth sauce
Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly Heat the oil in a large frying pan, then stir-fry the ginger, garlic and Chantenay carrots for 2 mins
Add the rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked. Add the noodles and stir-fry for another minute or so.
Pour in the peanut sauce and stir into the ingredients. Divide between bowls and sprinkle over the basil leaves and peanuts to serve.
FROZEN YOGHURT AND ZESPRI GREEN KIWIFRUIT BITES
Fancy a satisfying snack between meals? This one is full of protein and vitamins. The yoghurt provides the protein to tide you over until lunch and the vitamin C in the kiwifruit will help fill you with vitality.
Recipe rich in fibre with high vitamin C content. Good source of potassium and natural source of folate.
Serves: 4 people, Prep time: 15 minutes + freezing
- 1 cup coconut yoghurt
- 1 tablespoon coconut oil
- ½ cup diced Zespri Green kiwifruit
- 1 tablespoon vanilla
- 1 pinch cinnamon
- ½ cup goji berries
Prepare silicone muffin or bonbon moulds. Put the yoghurt in a bowl. Add the vanilla and cinnamon and stir well. Put a little into the base of each mould, add the finely diced Zespri kiwifruit on top. Cover with more yoghurt, another spoonful of diced kiwifruit, and then more yoghurt. Decorate the top with the goji berries and put in the freezer. Wait for it to harden (at least two hours) Remove 5 minutes before eating.