6 Easy Recipes for Veganuary

Is your New Year’s resolution to incorporate a more plant-based approach to your diet? Whether you’re a veggie or not, these recipes are simple to make and packed with flavour, making them the perfect dishes to try on the road!

 

BBQ Ratatouille Kebabs  

 

Ingredients

 

• 2 Zucchini
• Assortment of Bell peppers (4)
• Mushrooms (8)
• Red Onion (2)
• Aubergine
• Salt
• Pepper
• 2 Tablespoons of Thyme
• 4 Tablespoons of Olive Oil

 

Method 

 

1. Cut all vegetables into half-an-inch thick slices.
2. Assemble the assortment of vegetables onto metal skewers.
3. Drizzle each skewer with a tablespoon of olive oil.
4. Cook over the grill for 15 minutes (or until the vegetables are slightly charred and tender), making sure to rotate the skewers occasionally.
5. Season the vegetable skewers with salt, pepper, and thyme.

 

Stuffed Avocado 

 

Ingredients 

 

• 2 Avocados
• 30g Peanuts
• Can of Chickpeas
• Spring onion
• Handful of Kale
• A Teaspoon of Garlic powder
• Olive oil
• Salt and pepper

 

Method 

 

1. Slice avocados in half and remove the seeds.
2. Scoop the insides of the avocados and mash in a bowl until you achieve a smith consistency.
3. Drain the can of chickpeas and rinse with cold water.
4. Place chickpeas in a pan, fill the pan with just enough water so the chickpeas are covered.
5. Cook chickpeas on medium heat for 5 minutes.
6. Drain the chickpeas and add to the avocado bowl.
7. Chop spring onions, then add the spring onions, kale, and peanuts into the chickpea and avocado mixture.
8. Drizzle the mix in olive oil, season with garlic powder, salt, and pepper and mix well to combine the ingredients.
9. Separate the mixture into the avocado halves.

 

Vegan Mashed Potatoes 

 

Ingredients 

 

• 2 large potatoes
• 1 cup Non-dairy milk
• Vegan Butter
• Salt
• Pepper
• 2 Tablespoons of Thyme
• (Optional) Your choice of plant-based cheese

 

Method 

 

1. Soak potatoes in a bowl of water for 5 minutes to soften the skin.
2. Peel the potatoes.
3. Chop potatoes into small chunks.
4. Bring a pot of water to boil.
5. Put potatoes in a pot and cook on low heat for 15-20 minutes.
6. Test potatoes with a fork; if soft and tender, drain the water in the pot.
7. Add the non-dairy milk and butter while mashing the potatoes with a potato masher.
8. Mash until potatoes are smooth and creamy.
9. Season mash with salt, pepper, and thyme.
10. (Optional) Add your choice of vegan plant-based cheese.

 

Lemon and Herb Pasta 

 

Ingredients

 

• 500g Spaghetti
• 1 cup Lemon juice
• 4 Tablespoons of Vegan Butter
• 4 tablespoons of Parsley
• Salt
• Pepper

 

Method 

 

1. Bring a pot of water to boil.
2. Add salt and pasta to the pot
3. Cook for the time recommended on the spaghetti packaging, making sure to stir regularly
4. Once the pasta is cooked, drain the water.
5. Over low heat, add the vegan butter until it is combined with the spaghetti
6. Then add 1 cup of lemon juice, and season the mixture with parsley, salt, and pepper.

 

Sangria Style Mulled Wine 

 

Ingredients

 

• 1 Bottle of Mulled Wine
• 2 Oranges
• 1 Lemon
• 1 Lime
• 2 Cups of Orange juice
• 4 tablespoons of sugar
• 3 tablespoons of cinnamon powder
• 1 tablespoon of ginger powder

 

Method 

 

1. Cut the fruits into slices or small chunks, ensuring to keep the skin on.
2. Add the oranges, lemon, lime, and sugar into a pot.
3. Add orange juice and mulled wine, then combine the mixture.
4. Add cinnamon powder and ginger powder and mix.
5. Over low heat, simmer the mixture for 30-45 minutes.

 

Vegan S’mores 

 

Ingredients 

 

• 4 Graham Crackers or Vegan Cookies
• 4 Vegan Marshmallows
• 1 Bar of Vegan Chocolate or Vegan Chocolate Spread

 

Method 

 

1. Place marshmallows on sticks and roast them over a campfire or outdoor grill until they are slightly browned and roasted.
2. Get two cookies or break a graham cracker in half, place a square of chocolate or add chocolate spread to one of the biscuits.
3. Add roasted marshmallows between the chocolate and two biscuits.
4. Repeat to ensemble other s’mores.