5 Of The Best Recipes For World Vegan Month
November is world vegan month, so here are some of the best recipes to try out.
Whether you’re vegan, vegetarian, plant-based or just trying to eat less meat, there’s no time like world vegan month to try out some new recipes. It’s no secret that students don’t always have the best cooking skills, but if you’re willing to learn here are some super easy meal ideas to try out this month.
1. Vegan breakfast muffins
Breakfast is the most important meal of the day, so try out these vegan breakfast muffins to help fuel your morning.
Ingredients:
150g muesli
50g soft brown sugar
160g plain flour
1 x tsp baking powder
250ml soy milk
1 apple
2 x tbsp grapeseed oil
3 x tbsp nut butter
2 x tbsp demerara sugar
50g pecans
Method:
Step 1
Heat the oven to 200C/180C(fan)/gas 6 and line a muffin tin with muffin cases.
Step 2
Mix 100g muesli with the brown sugar, flour and baking powder in a bowl. Combine the milk, with the peeled and grated apple, oil and 2 tbsp nut butter in a jug and stir in the dry mix. Divide between the cases. Mix the remaining muesli and nut butter with the demerara sugar and the pecans and spoon over the muffins.
Step 3
Bake for 25-30 minutes or until the muffins are golden.
2. Vegan katsu curry
If you’re looking for a tasty and delicious dinner (and Wagamama’s isn’t an option) why not try and make your own katsu curry?
Ingredients:
2 tbsp rapeseed oil or vegetable oil
200g cooked rice
1/4 cucumber, peeled into ribbons
1 carrot, peeled into ribbons
Mint or corriander leaves
Lime wedges
For the sauce:
1 tbsp rapeseed or vegetable oil
1 onion, chopped
1 large carrot, chopped
1 large garlic clove, crushed
2cm piece of ginger, peeled or grated
1/2 tbsp curry powder
1/4 tsp ground tumeric
200ml coconut milk
2 tsp maple syrup
1 tbsp cornflour
280-300g block firm tofu
200g dried breadcrumbs
Method:
Step 1
To make the curry sauce heat the oil in a pan and cook the onion and carrot for about 8 minutes. Add the garlic and ginger and stir in the curry powder and tumeric. Next, add coconut milk, maple syrup and 100ml water. Cover and simmer over a low eat for 20 minutes.
Step 2
For the curry slice the tofu and cut it into triangles. Mix the cornflour with 3 tsbp of water and some seasoning and dip the tofu into the floux mix, then cover in breadcrumbs.
Step 3
When the carrot in the curry sauce has gone soft, use a tapletop blender to blitz it and add maple syrup, lime juice and salt.
Step 4
Cook the tofu for 4-5 minutes on each side. Once cooked serve with rice and top with the curry sauce and tofu.
3. Vegan banana bread
Remember at the start of lockdown when everyone was making banana bread? Well, if you still can’t get enough of banana bread, it’s super easy to veganise.
Ingredients:
3 large black bananaas
75ml of vegetable or sunflower oil
100g brown sugar
225g plain flour
3 tsp baking powder
3 tsp cinnamon
Method:
Step 1
Heat oven to 200C/180C fan/gas 6. Mash together the bananas with a forkand mix in the oil and brown sugar.
Step 2
Mix the flour, baking powder and cinnamon and combine well.
Step 3
Bake for 20 minutes. Check it and cover with foil and then bake for another 20 minutes.
4. Vegan chilli
Ingredients:
3 tbsp olive oil
2 sweet potatoes
2 tsp smoked paprika
2 tsp cumin
1 onion
2 carrots
2 celery sticks
2 crushed garlic cloves
1-3 tsp chilli powder
1 tsp oregano
1 tbsp tomato puree
1 red pepper
2 x 400g cans of chopped tomatoes
400g can of black beans
400g kidney beans
lime wedges, guacamole, rice and coriander
Method:
Step 1
Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tray and drizzle oil, paprika and cumin on top. Season with salt and pepper and roast for 25 minutes until cooked.
Step 2
In another pan cook the onion, carrot and celery and cook for 8-10 minutes and crush in the garlic, remaining spices and tomato puree.
Step 3
Add the pepper, chopped tomatoes and water. Bring to a boil and simmer for 20 minutes. Tip in the beans and cook for 10 minutes and add the sweet potato. Serve with lime wedges, guacamole, rice and corriander.
5. Vegan meatballs
Ingredients:
30g dried porcini mushrooms
3 tbsp olive oil
1 onion
2 garlic cloves
1 tsp smoked paprika
400g of black beans
500g of rolled oats
2 tbsp brown rice miso
50g fresh breadcrumbs
Spaghetti
For the sauce:
2 tbsp olive oil
1 onion
1 large garlic clove
Chilli flakes
2 x 400g cans of chopped tomatoes
1 tbsp soft brown sugar
1/2 small bunch of basil
Method:
Step 1
Soak the mushrooms in boiling water and leave for 20 minutes.
Step 2
Cook the onion for 10 minutes and add garlic and paprika. Add the black beans and oats and blitz until it’s all chunky. Strain and chop the mushrooms and keep these on the side. Season and roll the mixture into 12 balls and chill in the fridge.
Step 3
For the sauce, cook onion on a low heat for 10 minutes and add the garlic and chilli powder and stir through the tomatoes and sugar and simmer for 20 minutes. Add the meatballs into a pan with the oil in and cook for 5 minutes. Transfer onto a baking tray and cook through for 12 minutes.
Step 4
Add the cooked meatballs to the pan of sauce and serve with spaghetti.
So, if you’re thinking of cooking a vegan meal this week hopefully you have everything you need to feel inspired and give it a go.
