VEGANUARY 2018 RECIPE INSPIRATION

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VEGANUARY 2018:
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RECIPE INSPIRATION

VEGANUARY 2018: RECIPE INSPIRATION

 

What is Veganuary? Fast competing with the popular New Year detox Dry January, the latest health trend challenges you to go vegan for a month (or longer) by practicing a plant-based diet. 

 

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Changing your shopping habits can be daunting, and costly, particularly due to the huge range of vegan food brands available on the shelves – but there is a simpler way. Weve rounded up a few of our favourite plant-based recipes from around the world so you can create a tasty meal thats better for the planet, and your purse. 

GREEK POTATO STEW

a bowl of vegan greek potato stew

This hearty recipe is super easy to make and sure to warm your cockles on chilly January nights. This one-pot dish is made with just 5 ingredients and takes less than an hour to go from bowl to soul! Enjoy on its own, or serve with a warm crusty loaf of bread to mop up the sauce. 

Ingredients

  • 1 tbsp olive oil
  • 3 large beef tomatoes, chopped
  • 3 lbs yellow potatoes, cut in thick slices
  • 4 garlic cloves
  • 1 large red onion, diced
  • 1 tbsp tomato paste
  • 5 cups water
  • Salt and pepper to taste
  • Sprinkle of parsley 

 

Method

  1. Pour in the olive oil and sauté the red onion and garlic in a large pot, for 3 – 4 minutes or until soft.
  2. Add seasoning, chopped tomatoes and tomato paste dissolved in water and cook on a low heat for 10 minutes – adding parsley to taste.
  3. Throw in the thick slices of potato and remaining water, bring to a boil and leave to simmer for a further 40 minutes.
  4. Leave to cool for 15-20 minutes before serving.

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THAI PINEAPPLE FRIED RICE

vegan thai pineapple fried rice served on a pineapple

This colourful plate is full of exotic flavours and whole ingredients, including a medley of fruit and vegetables – perfect as a side dish or the main event. The best thing about this dish? You’ll have most of the ingredients already stored in your cupboard.

Ingredients

  • 2 tbsp coconut oil
  • 4 cups cooked rice (refrigerated)
  • 3tbsp soy sauce
  • 2 tsp curry powder
  • 2 shallots, diced
  • 2 cloves garlic
  • 1 chilli, diced (or chilli flakes)
  • 1/2 cup vegetable stock
  • 1 carrot, grated
  • ¼ cup raisins
  • 2 spring onions
  • ½ cup cashewS
  • 1 can of pineapple
  • Squeeze of lime juice to taste

 

Method 

  1. Boil the rice and set aside to cool.
  2. Mix the soy and curry powder together in a cup.
  3. Drizzle the oil in a frying pan and add shallots, garlic, chilli and simmer until fragrant – next adding the stock.
  4. Add the carrot and stir-fry.
  5. Now add the rice, pineapple chunks, spring onion, raisins and cashews and stir the soy sauce mixture into the ingredients – leave to cook for 5 -8 minutes before serving.
  6. Add a squeeze of lime and salt and pepper to taste before serving – if you’re throwing a dinner party, serve in half a carved-out pineapple!

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TURKISH TOFU BOREK

turkish tofu and spinach borek served on a white plate

This traditional dish of buttery filo pastry, yoghurt, eggs, oil and cheese has been veganised into a delicious spinach and tofu alternative. Perfect as a midday snack, side dish or starter, this crumbly recipe is easy to make for family and friends.

Ingredients

  • 6 sheets of filo pastry, halved and left out of the fridgde
  • 100g spinach
  • 400g tofu, crumbled
  • 20g fresh mint, chopped
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 50g dairy-free margarine, melted
  • ground black pepper to taste

 

Method

  1. Preheat oven to 200C.
  2. Mix the tofu, mint, garlic and yeast together in a bowl.
  3. Grease a large dish with the margarine, add a sheet of filo, cover with a layer of margarine and repeat 3 times.
  4. Cover filo pastry with half of the spinach and half of the tofu mix.
  5. Add another 3 layers of filo and margarine, followed by the other half of the spinach and tofu mix and top with more margarine.
  6. Bake in the oven for 45 minutes or until golden brown and crispy.

 

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MEXICAN SWEET POTATO, BEAN & CHICKPEA CHILLI

 vegan mexican sweet potato bean & chickpea chilli served on a bowl

If you want all the heat without the meat, this Mexican chilli is a definite crowd-pleaser. This warming recipe takes roughly 45 minutes to complete, with simple whole ingredients you’ll easily find in the store. Serve with crunchy pitta bread or a side of steaming rice.

Ingredients

  • 3 tbsp olive oil
  • 600g sweet potato, peeled and diced
  • 1 large red pepper
  • 2x 400g cans of tinned tomatoes
  • 2x 400g cans black beans, rinsed and drained
  • 400g can chickpeas, drained
  • 1 large onion
  • 4 garlic cloves
  • 250ml water
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp chilli powder
  • 1 tbsp cider vinegar
  • Juice of 2 limes
  • Pinch of coriander
  • Salt and pepper to taste

 

Method

  1. Heat olive oil in a saucepan and fry onion, garlic, and spices until fragrant.
  2. Add diced sweet potato, pepper, tomatoes and water and bring to the boil, cover and simmer for 10 minutes.
  3. Add black beans, chickpeas, cider vinegar and heat for 20 minutes until vegetables are soft.
  4. Add lime juice, salt and pepper and pinch of coriander to taste.

For more tasty tacos, tamales and tostadas, take a look at our quintessential Mexican food guide.

ITALIAN CARBONARA

italian vegetable penne pasta carbonara.

You don’t have to sacrifice your favourite dishes to make them dairy and meat-free. Take the classic Carbonara, this staple dish can be transformed into a creamy, low-carb version of its former self easily - and you don't have to travel to Rome to taste it, unless you want to, of course!

Sauce Ingredients

  • ½ cup soaked raw cashews
  • ½ cup of silvered almonds  
  • ½ tbsp white miso paste
  • ½ cup cold water
  • 1 tsp wholegrain mustard
  • 2 garlic cloves
  • Pinch of nutmeg
  • Squeeze of lemon
  • Salt and pepper to taste 

Other Ingredients

  • 1 tbsp coconut oil
  • Gluten-free fettucini – or courgetti
  • Choice of veggies
  • Vegan bacon (optional)

 

Method

  1. Throw the cashews, almonds, miso, mustard, garlic, nutmeg, garlic, water and lemon into a blender and whizz until smooth and creamy.
  2. Sauté your chosen veggies (baby spinach and broccoli work well in this dish) and the vegan bacon in a saucepan with coconut oil, before adding the sauce.
  3. Cook the fettucini, or spiralised courgettes if you want to up the veg-factor, drain, and add to the simmering sauce and veggies
  4. Pour into a bowl and devour – bellissimo.

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