Need some ideas for ‘Veganuary’? Here are some of our favourite vegan recipes that will provide you will a well-balanced and satisfying meal to enjoy!
As with any recipe, feel free to swap out the veggies if there is something you are not too keen on, and experiment with flavours to find a combination that you love.
Tofu bibimbap
Bibimbap is a Korean rice dish – usually a bowl of rice served with vegetables, marinated meats and kimchi. Here is our vegan take on it!
Ingredients: (serves 2)
- 250g firm tofu, pressed and cubed
- 300g shiitake mushrooms, sliced
- 50g edamame beans, cooked
- 1 carrot, shredded
- 2 large handfuls of spinach leaves
- 1 spring onion, finely sliced
- 3 tbsp soya sauce (tamari for a GF option)
- 2 tbsp Gochujang (Korean chilli paste)
- 1 tbsp rice wine vinegar
- 1 tbsp sesame seeds
- Cooked brown rice, to serve
- Kimchi to serve (optional)
Method:
- Mix 2 tbsp of soya sauce and 1 tbsp of Gochujang together in a bowl. Add the cubed tofu and mix until tofu pieces are coated well. If you can, leave to marinate for at least 30 minutes.
- Meanwhile, heat the oven to 200°c and line a tray with baking paper
- Place the marinated tofu cubes on the baking tray and cook for 20 minutes, turning halfway, until crispy and golden.
- In a non-stick pan over a medium heat, cook the mushrooms for 2 minutes until brown, then add in the spinach and edamame beans and mix until just wilted and heated through.
- In a bowl, mix the remaining Gochujang, soya sauce, rice wine vinegar and spring onions.
- To assemble, place the cooked rice in a bowl, add the cooked tofu pieces, cooked vegetables and edamame beans, top with shredded carrot, then finish with the dressing and sesame seeds. If you like, add a serving of kimchi on top. Enjoy!
Thai red lentil and aubergine curry
A warm and comforting curry with Thai flavours is guaranteed to hit the spot! A great one to freeze too.
Ingredients: (serves 2)
- 1 tbsp olive oil
- 1 white onion, chopped
- 4 cloves of garlic, minced or grated
- 1 tsp fresh ginger, minced or grated
- 3 tbsp Thai red curry paste
- 120g dry red lentils
- 1 large aubergine, diced into 1 inch cubes
- 1 red pepper, cut into small strips
- 4 large handfuls of washed baby spinach leaves
- 1 400ml can full fat coconut milk
- 400ml vegetable stock
- 1 lime, cut in half
- Optional brown rice to serve
Method:
- In a large pot, heat up the oil over medium heat. Then add the onion, cook for 2-4 minutes before adding garlic, ginger, curry paste and 1 tbsp of the coconut milk. Stir for 1 minute, before adding in the aubergine cubes.
- Continue mixing for 2-3 minutes until aubergine is colouring, then add in the dried lentils.
- Add in the vegetable stock and coconut milk, mix and simmer on medium heat for 15-20 minutes, until lentils and aubergine are tender. Stir a few times to prevent any sticking.
- Add in the peppers and cook for another 5 minutes
- Once cooked and thickened to a consistency you like, stir in the baby spinach leaves and mix for 2-4 minutes until wilted.
- Serve in bowls with brown rice if you like, and plenty of fresh lime juice
Miso soy chickpea and kale stir fry with cauliflower rice
This is an easy and quick meal that’s perfect for a weekday evening. Ideal to make extra so you can have leftovers for lunch too!
Ingredients: (serves 2)
For the sauce:
- 40g white miso paste
- Juice of 1 lime
- 1 tbsp sesame oil
- 2 tbsp light soya sauce
- 1 clove finely minced garlic
- 1 tsp rice wine vinegar
- 50ml warm water
- 2 finely sliced spring onions
For the stir fry
- 1 tsp olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, grated or minced
- 1 x 400g tin of chickpeas, drained
- 2 handfuls of kale leaves, washed and chopped
- 1 pack of ready prepared cauliflower rice (or see tip below for prepping this yourself)
Method:
- Combine all sauce ingredients into a bowl and mix until you get a thick but pourable consistency. Set aside.
- Heat the oil in a large pan over medium heat. Once hot, add in the onion and stir fry for 2-3 minutes. Then add the garlic and stir for another 2-3 minutes until lightly browned. Increase the heat and add in the kale leaves, mixing frequently and cook for 4-5 minutes until wilted. Add in the chickpeas and cauliflower rice, then mix until chickpeas are heated through for (around 2-4 minutes).
- Serve in a bowl with the sauce drizzled on top!
Tip for homemade cauliflower rice:
- Chop up a cauliflower head into small florets and pass through a food processor until rice like consistency
- If you have no food processor, you can grate cauliflower by hand – this is a longer and messier process, but will provide similar results
Portobello mushroom and black bean fajita bowls
Feel free to adjust the spice level in this one. Using portobello mushrooms gives the meal a nice texture and the beans provide a good source of protein.
Ingredients: (serves 2)
- 1 tbsp olive oil
- 1 large white onion, diced
- 1 x 400g tin black beans, drained
- 2 large portobello mushrooms, thinly sliced
- 1 red/yellow pepper, thinly sliced
- 2 medium tomatoes, diced
- 1 small 200g tin sweetcorn, drained
- For seasoning: 1 tbsp smoked sweet paprika, 1 tsp cumin powder, ½ tsp hot chilli powder, ½ tsp ground coriander, 1 tsp garlic granules/powder
- 60g grated vegan cheese or 20g nutritional yeast flakes (optional)
- 50g guacamole
- 1 lime, cut into quarters
- Handful of chopped coriander
- Cooked brown rice, to serve
Method
- Heat oil in a pan over medium heat. Add the onion once hot, stir for 3-4 minutes then add the seasoning spices, sliced mushrooms, tomatoes and peppers. Mix and cook for 5 minutes.
- Add the black beans and sweetcorn, then mix together for 2-3 minutes until heated through. Season with salt and pepper to taste.
- Prepare the bowls with the brown rice at the bottom. Top with the mushroom and bean mixture, then add the grated vegan cheese/nutritional yeast, guacamole, chopped coriander and a good squeeze of lime to finish.
Satay tofu with cucumber quinoa salad
This marinade on the tofu is delicious and combined with the salad, it’s a fresh, tasty and quick meal and doubles up well too.
Ingredients: (serves 2)
- 300g firm tofu, sliced into cubes
- 3 tbsp 100% peanut butter (crunchy or smooth)
- 2 tbsp soya sauce
- 50ml coconut milk
- Juice of half a lime
- Hot water
- ½ a stick of cucumber, diced into cubes
- 30g roasted peanuts, crushed
- 1 tsp chilli flakes (optional)
- 1 small red onion, finely diced
- 1 fresh lime, quartered
- 2 portions of cooked quinoa
- Handful of chopped coriander
Method:
- Heat the oven to 200°c and line a tray with baking paper
- For the tofu marinade, mix the peanut butter, soya sauce, coconut milk, lime juice and some hot water, until it is a smooth and thick consistency.
- Add in the tofu cubes, give it a mix and then place the tofu chunks on the baking paper. Cook for 15-20 minutes until golden brown.
- With the remainder of the marinade, add to a saucepan and gently heat on the stove until warmed through.
- In a large bowl, mix the cooked quinoa, diced cucumber, red onion, ½ the coriander leaves and roasted peanuts. Season with salt and pepper and keep aside. This can be served hot or cold, depending on your preference.
- Once the tofu is cooked, add the quinoa salad on the plate, top with the tofu pieces and drizzle with the warm satay sauce. Top with the crushed peanuts, remaining coriander, chilli flakes and lime quarters.
By Reema Patel, Registered Dietitian, MSc
