With both Veganuary and the cooler temperatures and darker evenings of January on the horizon, Discover Great Veg has shared five comforting and veg-packed vegan recipes.
Super simple to make, tasty and of course nutritious, these feel-good dishes are certain to help during what can feel like the longest month of the year.
Full of naturally vegan ingredients, including our favourite green veg spinach, cavolo nero and kale, each recipe makes a delicious evening meal, or super satisfying weekday lunch. Choose from spicy Moroccan Roasted and Vegetables with Bulgar Wheat, warming Tofu, Spinach and Bean Soup, Crispy Tofu & Cavolo Nero Noodles, flavour-packed Saag Channa Masala and super-satisfying Cajun Kale Jambalaya.
MOROCAN ROASTED VEGETABLES WITH BULGAR WHEAT
Prep: 10 minutes | Cook: 25-30 minutes | Serves 4
2 tbsp toasted sesame oil
1 tbsp balsamic vinegar
1 tbsp tahini 20g
1 tbsp harissa paste 20g
1 carrot, cut into small chunks 100g
1 red onion, cut into wedges 150g
600g butternut squash, peeled and cut into small chunks
200g pack Cavolo Nero
50g pine nuts, toasted
150g bulgur wheat
Natural yoghurt to serve
Juice half lemon
Preheat the oven to 200oC, gas mark 6.
Mix together the oil, vinegar, tahini, harissa and 2 tbsp water and season.
Mix the vegetables together on a large baking tray with the pine nuts, toss in the dressing and bake for 25-30 minutes, stirring halfway, until tender.
While the vegetables are cooking, cook the bulgur wheat according to pack instructions, drain and set aside.
Toss the grains into the vegetables. Serve with a dollop of natural yogurt.
Cooks tip
Try couscous or cooked pearl barley instead of the bulgur wheat.
TOFU, SPINACH & BEAN SOUP
Prep: 5 minutes | Cook: 10 minutes | Serves 2
1 corn on the cob 150g
1 tbsp olive oil
1 leek, sliced 200g
500ml vegetable stock
280g pack extra firm tofu, diced
400g haricot beans, drained and rinsed
½ x 250g bag Spinach
1 tbsp red pesto 20g
Juice half lemon
Cut the kernels of corn off the core with a sharp knife.
Heat the oil in a large saucepan and fry the corn and leeks for 3-4 minutes until softened. Stir in the stock, tofu and beans and simmer, covered, for 5 minutes, add the Spinach until wilted.
Add a spoonful of pesto and a drizzle of lemon juice to serve.
Cooks tip
Try using smoked tofu and vegan pesto as an option.
CRISPY TOFU & CAVOLO NERO NOODLES
Prep: 10 minutes | Cook: 25 minutes | Serves 4
2 tbsp vegetable oil
300g block firm tofu, cut into medium sized cubes
1 red onion, cut into half moons
200g baby corn
200g sugar snap peas
4 cloves garlic, sliced
1 thumb ginger, grated
200g bag of cavolo nero, hard stalks removed and roughly chopped
For the sauce
4 tbsp Sriracha
3 tbsp reduced salt soy sauce
Juice of 1 lime
2 tbsp toasted sesame oil
3 tbsp maple syrup
4 portions of rice noodles
Heat 1 tbsp oil in a frying pan over medium heat. Add the tofu to the pan, fry on each side for few minutes, turning carefully until crispy. Set aside.
In the meantime, add the onion and remaining oil to a separate frying pan.
Cook the onion for 7-8 minutes then add the corn, sugar snap peas, garlic and ginger.
Fry for 3-4 minutes, then add the cavolo nero. Fry for a further 2 minutes.
Cook the rice noodles as per instructions on the pack.
Now add all the sauce ingredients to the pan along with the noodles and tofu.
Mix to combine, then serve in bowls.
Cooks tip
This delicious and healthy meal is great served with flatbreads or rice.
CAJUN KALE JAMBALAYA
Prep: 15 minutes | Cook: 25 minutes | Serves 4
250g bag kale
1 tbsp oil
2 leeks, sliced
1 tbsp Cajun seasoning
1 tsp smoked paprika
2 corn on the cob
250g long grain rice
2 x 400g cans chopped tomatoes
400ml vegetable stock
Cook the kale in boiling water for 3-4 minutes, drain well.
Meanwhile, heat the oil in a large frying pan and fry the leeks for 4-5 minutes, add the spices and cook for 1 minute.
Cut the kernels off the corn cob using a sharp knife and add the pan with the rice, chopped tomatoes and stock, cover and simmer gently for 20 minutes until tender, stirring occasionally until the rice is tender and liquid has been absorbed. Season to taste and stir in the kale to serve.
Cooks tip
Try wholegrain rice and cook for slightly longer until tender. Great with added cooked king prawns.
SAAG CHANNA MASALA
Prep: 5 minutes | Cook: 20 minutes | Serves 4
2 tbsp vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp chilli flakes
1 tsp ground coriander
1 tsp turmeric
2 leeks, washed and sliced
1 thumb size knob ginger- grated
3 cloves garlic, sliced
6 tomatoes chopped
1 400ml tin chickpeas, drained.
100ml coconut cream
200g spinach, chopped up roughly
Add the oil to a large frying pan and heat to a medium heat. Add in the cumin and mustard seeds. When they start to pop, add in the chilli flakes, coriander, and turmeric.
Stir for a few seconds, then add in the leeks. Fry for approx 6-7minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes and 200ml water.
Cook for a further 5-6 minutes then add the chickpeas, coconut cream. Cover and simmer for 5 minutes, adding the spinach for the final 2 minutes.
Season to taste.
Cooks tip
This delicious and healthy meal is great served with flatbreads or rice.
