Veganuary

07 January 2021 Hints & Tips

Have a go at these 5 easy to follow recipes to take part in Veganuary

 

Falafel Burgers

Ingredients

400g can chickpeas, rinsed and drained

1 small red onion, roughly chopped

1 garlic clove, chopped

handful of flat-leaf parsley or curly parsley

1 tsp ground cumin 

1 tsp ground coriander

½ tsp harissa paste or chilli powder

2 tbsp plain flour 

2 tbsp sunflower oil 

toasted pitta bread, to serve

200g tub tomato salsa, to serve

green salad, to serve

Method

STEP 1

Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

STEP 2

Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

https://www.bbcgoodfood.com/recipes/falafel-burgers-0

 

 

Beetroot, hummus & crispy chickpea sub sandwich

Ingredients 

300g pack cooked beetroot in water, drained, half sliced

400g can chickpeas, drained

3 tbsp vegan pesto

olive oil

splash of vinegar (white wine vinegar if you have it)

2 large ciabatta rolls, sliced in half

2 large handfuls mixed rocket, watercress & spinach salad

Method 

STEP 1

Blitz the whole beetroot, ¾ of the chickpeas, 2 tbsp pesto and 1 tbsp oil in a food processor with some seasoning until you have a thick, smooth hummus. Heat the ciabatta following the pack instructions.

 

STEP 2

Fry the remaining chickpeas in a little oil until crisp, then set aside. Toss the salad leaves with the remaining pesto and a splash of vinegar. Slice the rolls, then assemble the sandwiches with the hummus, beetroot slices, salad leaves and fried chickpeas.

https://www.bbcgoodfood.com/recipes/beetroot-hummus-crispy-chickpea-sub-sandwich

 

Satay sweet potato curry

 

 

Ingredients 

1 tbsp coconut oil

1 onion, chopped

2 garlic cloves, grated

thumb-sized piece ginger, grated

3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)

1 tbsp smooth peanut butter

500g sweet potato, peeled and cut into chunks

400ml can coconut milk

200g bag spinach

1 lime, juiced

cooked rice, to serve (optional)

dry roasted peanuts, to serve (optional)

Method

STEP 1

Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

STEP 2

Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.

STEP 3

Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

STEP 4

Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

 

https://www.bbcgoodfood.com/recipes/satay-sweet-potato-curry

 

 

Singapore noodles with tofu 

 

 

 

Ingredients

100g fine rice noodle

140g firm tofu

2 tbsp sunflower oil

3 spring onions, shredded

1 small chunk fresh root ginger, finely chopped

1 red pepper, thinly sliced

100g mangetout

100g beansprouts

1 tsp tikka masala paste

2 tsp reduced-salt soy sauce

1 tbsp sweet chilli sauce

roughly chopped coriander and lime wedges, to serve

Method

STEP 1

Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.

 

STEP 2

Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.

 

STEP 3

Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

https://www.bbcgoodfood.com/recipes/singapore-noodles-tofu

 

  

Crunchy baked tomato & onion gratin

Ingredients

3 onions , thinly sliced

3 garlic cloves , thinly sliced

4 tbsp olive oil

1.2kg mixed tomato , from really big to cherry

8 thyme or oregano sprigs, or a mixture, stripped, plus a few more

1 tbsp golden caster sugar

50-85g fresh white breadcrumbs - if you've got a crust, use this so the crumbs are nice and golden

Method

 

STEP 1

Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.

 

STEP 2

Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

https://www.bbcgoodfood.com/recipes/crunchy-baked-tomato-onion-gratin