07 January 2021 Hints & Tips

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


Falafel Burgers


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



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.


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.



Beetroot, hummus & crispy chickpea sub sandwich


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



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.



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.


Satay sweet potato curry




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)



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.


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.


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


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.



Singapore noodles with tofu 





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



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.



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.



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.



Crunchy baked tomato & onion gratin


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




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.



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.