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