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Vegan Hot Cross Buns
This Easter favourite can be made vegan with a few easy swaps, and they're such a treat!
Makes about 15.
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Super Green Thai Curry
Go green or go home with this plant-packed Thai curry. Made with Alpro Coconut Unsweetened drink.
Makes 2. -
Ackee and Tofuish with Fried Dumplings and Plantain
This is a vegan take on Jamaica's national dish. Full of colour and bursting with flavour, the dish includes peppers and spring onions, with chickpeas and tofu which are full of protein, and of course the fruit ackee. Deliciously served up with plantain (a big savoury banana) and fried or boiled dumplings.
This recipe serves 4.
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Peking Jackfruit Pancakes
I remember visiting a restaurant in Shanghai famed for its melt-in-your-mouth Peking duck and watching my parents deftly use chopsticks to pile shredded meat and crisp skin into the cradle of a paper-thin pancake. Duck pancakes have become a Chinese-restaurant classic and it is not difficult to see why. Dressed with fruity hoisin sauce and paired with fresh slivers of spring onion for crunch, they are fun to assemble and eat. Young green jackfruit stands in for duck here – it can be shredded in much the same way and soaks up flavours beautifully. If you don’t have time to make your own pancakes, feel free to use a dozen shop-bought wheat spring-roll wrappers.
Makes 12 (enough for 4–6 as a starter)
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Sweet potato and onion pakoras
These pakoras are melt-in-your-mouth gorgeous and very versatile. You can substitute any of the vegetables here for whatever you have on hand, such as spiralised courgettes (zucchini) or shredded cabbage. Serving these golden fritters with a mint chutney, or some Mint and cucumber raita, injects a hint of freshness. If you do not have a spiraliser, just use a julienne peeler to shred the vegetables, or cut them into thin strips.
Makes 12 (enough for 4 as a side)
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Roasted Cauliflower Steak by Aubaine
This delicious cauliflower steak is our new Veganuary menu favourite, and now you can make it at home! Delicately spiced and bursting with colour, this plant-based dish is perfect for those on a New Year health kick or looking for a #meatfreemonday alternative.
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High-Protein Vegan Lasagne by The Meatless Farm Co
Created by @FEEDMEGLOW (www.instagram.com/feedmeglow)
Makes 3-4 portions
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Vegan Jackfruit (Fish-Free) Fish Fingers by Clearspring
Kids love these! Big kids love them too. The taste of the seaweed with the texture of the jackfruit makes this the perfect substitution for fish fingers. Plus it's a very easy recipe. Serve them with mashed potato and baked beans or steamed mangetout with capers and sliced avocado.
Makes 10
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Sweet & Sour Sticky Tofu by Mindful Chef
A Mindful version of the Chinese sweet and sour classic cooked with yellow pepper and onion alongside deliciously crispy kale, brown rice and crunchy cashew nuts. (Serves 2)
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Thai Chickpea Burgers with Pak Choi by Mindful Chef
These fragrant chickpea burgers are flavoured with red Thai curry paste, a delicious blend of fresh lemongrass, galangal, kaffir lime peel and chilli, alongside stir-fried pak choi and a homemade sweet chilli sauce. (Serves 2)
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Herby Falafel Shakshuka & Turmeric Drizzle by Mindful Chef
Baked chickpea and coriander falafels nestled into a rich harissa spiced tomato sauce with a scattering of flaked almonds and a turmeric drizzle. (Serves 2)
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PLANT-BASED CHICKPEA FRITTATA by PLENISH
Say hello to your new go-to healthy breakfast, brunch or dinner. Our vegan chickpea frittata is simple to make and loaded with protein, iron, fibre and B vitamins. Add veggies of your choice for an array of colour and extra wholesome goodness!
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CASHEW MISO PORRIDGE WITH DAIRY-FREE YOGHURT by PLENISH
In a breakfast rut? Try out our miso maple porridge for a creamy and nourishing bowl, rich in B vitamins and iron. The perfect weekday breakfast or weekend brunch for a chilly morning featuring a splash of our dairy-free cashew m*lk to give you that oh so creamy and nutritious boost!
Serves 1
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ALMOND BANANA BREAD by PLENISH
Put a spin on this classic using our plant-based almond m*lk for a gluten free, dairy free twist. Simple and easy to whip up, our vegan banana bread is perfectly moist, extra nutty and ideal for breakfast or as an afternoon snack.
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Spiced butternut squash and sweet potato soup
Roast the butternut squash and sweet potato for maximum flavour in this delicious spiced soup recipe. Make a big batch and it’ll feed you lunch for a few days.
