Getting creative in the kitchen is half the fun of cooking or baking, but with great recipes come great challenges.
In recent years we’ve seen a shift in the health and wellness industry, with an array of new food styles and recipes come to the forefront of cooking.
We’ve seen it all: low-carb, high-fat, sugar-free, gluten-free, 5:2 and now veganism is in the spotlight.
Don’t get us wrong, we know veganism has been around for as long as we can remember, but what we’re seeing now is a significant increase in veganism across the nation.
Whilst we don’t advocate using veganism as just a weight loss method, we can’t shy away from how good for you this lifestyle is, so naturally we looked at some recipes that are free of dairy and animal produce but still full of flavour. And you can rest assured that you’re doing your bit for animal welfare too.
These days, you’d be hard-pressed to find a recipe that couldn’t be turned vegan and still taste amazing. Restaurants and supermarkets alike are catering for vegans and thanks to the food industry listening to your needs, vegan food has never been easier to access.
We’ve got a selection of delicious recipes to tantalise your taste buds, from breakfast to dinner and dessert. You should be able to find all the ingredients in your local supermarket but if not, any health food store should have what you need.
Chocolate and Quinoa Breakfasts Bars
The first meal of the day presents you with endless possibilities of delicious and mouth-watering recipes. What we’ve got here is a bit of a game changer in the breakfast world – sweet and savoury chocolate quinoa bars.
You can substitute quinoa for oats to make it more ‘breakfast-like’ but the advantage of quinoa is that it packs a protein punch – an important macronutrient and one that vegans have a hard time getting enough of.
Protein keeps you fuller for longer and provides a slow release of energy throughout the day; so this delightful recipe should provide you with the jump-start you need, keeping you full until lunchtime.
- 100g quinoa
- 2 tablespoons cacao powder (cacao is an unrefined form of cocoa)
- 2 tablespoons maple syrup
- Coconut oil for greasing the tin
- Nuts (optional)
- Rinse the quinoa in a colander.
- Transfer to a pan of boiled water and simmer until cooked – this takes approximately 12 minutes, similar to rice or pasta.
- When the water is absorbed, allow the quinoa to cool and dry out slightly in the pan.
- Next, add some moisture with a dash of almond milk.
- Stir in cacao powder and two tablespoons of maple syrup and mix until evenly coated. If you want to add nuts, now is the time to stir them in.
- Transfer to your greased loaf tin and cook on 180C for 40 minutes.
- Cool before cutting to serving size.
For a light and refreshing lunch, our take on spaghetti and pesto is the perfect go-to dish – leaving plenty of room for dessert later in the day (see our dessert recipe below).
- 1 large courgette
- 1 large avocado
- 50g peas
- Juice of ½ lemon
- 1 teaspoon cayenne pepper
- A large handful of cashew nuts
- Coconut oil to fry (optional)
- Cut and scoop the avocado flesh, removing the stone and add to the blender with all other ingredients except the coconut oil and courgette.
- Blitz until a thick, creamy consistency has been reached.
- Put to one side.
Courgetti (spaghetti-shaped courgette)
- Take your peeler and create long, lean strips of courgette – similar to spaghetti or noodles. If you’ve got a spiralizer, this will be much easier and the shape will be taken care of for you.
- Next, lightly fry the strips in a large pan or wok until cooked. For added flavour, fry your courgette in coconut oil – otherwise, the courgette can be dry fried
- When cooked, mix together with the creamy avocado sauce and serve.
Sweet Potato and Chickpea Stew
As the nights draw in and the temperature drops, nothing hits the spot quite like a large, steaming bowl of stew. This recipe ticks all the boxes for a wonderful winter warmer.
- 2 cans of tinned chopped tomatoes
- 1 can of coconut milk
- 2 large sweet potatoes
- 1 medium bag of spinach
- 1 can of chickpeas
- 4 tablespoons of tomato puree
- 4 tablespoons of apple cider vinegar
- 4 tablespoons of both turmeric and cumin
- 2 tablespoons of cayenne pepper
- 4 cloves of garlic
- Fresh coriander
- Salt and pepper, to season
- Rice, to serve
- Chop the sweet potatoes into chunks and parboil.
- Next, put the tomato puree, vinegar, garlic and spices into a deep pot with some salt and pepper for seasoning. Heat until the flavours sizzle together.
- When that’s ready, add the coconut milk, chopped tomatoes and sweet potatoes and bring to a boil.
- While this is simmering away, cook your rice.
- Serve with a sprinkling of coriander.
Oh, how we love a delicious and decadent dessert… nothing is going to stop us satisfying our sweet tooth craving. If you’re starting to panic about how you’re supposed to get your baked cheesecake fix whilst being vegan, fear not: we’ve got the goods – the beautiful baked goods.
- 150g oats
- 6 Medjool dates
- 1 tablespoon of coconut oil
- 1 teaspoon of desiccated coconut
- 200g cashews
- Tablespoon chia seeds
- 1 frozen banana
- 1 cup of frozen berries
- Dash of maple syrup
- Splash of almond milk
- 3 tablespoons maple syrup
- 4 tablespoons cacao
- Splash of almond milk
- 1 tablespoon of coconut oil
- Fresh strawberries
- Sprinkle of desiccated coconut
- Put your oats into a food processor and blend to a flour consistency. Then add your dates, desiccated coconut and oil, and blend again until a sticky consistency has been reached.
- When you’re satisfied, transfer it into a serving dish of your choice and press down firmly to form a sturdy base. We’d recommend either lining your dish with parchment paper or greasing the base and sides with coconut oil.
- Pop in the oven at 180C for 20 minutes – be sure to check it regularly so it doesn’t burn; you just want to warm up the mixture so it’s warm and chewy.
- Remove from the oven and allow to cool slightly on the side, still in its dish.
- Combine all of the filling ingredients in your blender until you’ve created a thick and creamy consistency.
- Spread evenly over the base and pop in the fridge to firm the mixture.
- Blitz the ingredients into a gooey consistency then drizzle over the top of the cheesecake.
- To finish, sprinkle fresh strawberries and desiccated coconut to taste.
- Finally, divide into slices – yours will be the largest, obviously – and enjoy.
Vegan recipes are easy to make and delicious, so why not introduce them as a regular meal on your dinner table. With our tasty recipes, you’ll be a dinner party hit in no time.
We regularly posts top tips and recipes on our blog, so keep your eyes open for a host of culinary creations that you can try out in your own kitchen.