Veganuary Recipes We Love!

Whether you’re kicking off the new year with a pledge to go plant-based, or are already a fully-fledged vegan, here we have some fantastic vegan-friendly recipes from the Easy Peasy Baking Campaign and a plant-based hot chocolate alternative from Cocoa Canopy!

Veganuary Recipes – Vegan Banana Bread

Made in just 6 easy steps, this classic bake, made with light brown soft sugar makes for a sumptuous bake with a tasty caramel flavour. 

Makes one 1kg loaf

Ingredients

1. 4 x ripe bananas
2. 75g vegetable oil
3. 1 tsp vanilla extract
4. 225g self-raising flour
5. 2 tsp baking powder
6. 100g light brown soft sugar

Equipment

1. Mixing bowl
2. Fork
3. Wooden spoon
4. Loaf tin lined with baking paper
5. Knife
6. Measuring jug

Tip: Some retailers known for selling everything for £1 sell both baking cases for loaf tins and large round cake tins.

Method

1. Preheat the oven to 160°C.
2. Mash 3 of the bananas into the measuring jug with the vegetable oil and vanilla.
3. In the mixing bowl, combine the dry ingredients.
4. Add the wet mix to the dry mix and combine.
5. Pour into the lined loaf tin and top with the 4^th banana, halved lengthways.
6. Bake for 40-45 minutes until golden on top and springy to touch in the centre.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-baking/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

Veganuary Recipes – Vegan Cinnamon Tear & Share Loaf  

This recipe is the ideal bake for those that are new to the vegan scene. Made with just 7 ingredients and 5 pieces of kitchen equipment! 

Serves 6

Ingredients

1. 200ml water
2. 60g vegan spread (I used Vitalite) + extra for greasing
3. 1 tsp fast action yeast
4. 300g strong white bread flour
5. 90g light brown sugar
6. 1 tsp ground cinnamon
7. 200g icing sugar

Baker’s Equipment

1. Measuring jug
2. Dessert spoon
3. Large mixing bowl
4. Rolling pin
5. Loaf tin

Method

1. Put 30g of the vegan spread in the jug and melt in the microwave. Top up with 165ml of warm water from the tap and stir in the yeast with the spoon.

• Combine the flour and 30g of light brown sugar in the large mixing bowl and pour in the yeast/water/butter mixture. Bring together to form a dough with your hands.

• Tip the dough out onto a lightly floured surface and knead for 5 minutes, return to the mixing bowl, cover with a tea towel and leave to prove for 20 minutes. After 10 minutes, preheat the oven to 185°C (fan) and grease the loaf tin with vegan spread.

• After the dough has proved for 20 minutes, tip it onto a lightly floured surface and roll it out into a 30cm x 30cm square. Spread the remaining 30g of vegan spread evenly over the dough with the back of the spoon, then sprinkle with the cinnamon and remaining 60g light brown sugar. Roll the dough into a sausage shape.

• Divide the dough into 6 equal pieces (5cm each) and place into the greased loaf tin, spirals facing up. Bake for 20-25 minutes, turning the tin in the oven after 10 minutes.

• Rinse the jug, measure 35ml cold tap water and mix in the icing sugar to make a glaze. Once the loaf has finished baking, allow it to cool slightly before removing from the tin and drizzling with the glaze. Tear apart and enjoy!

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-baking/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

Veganuary Recipes – Vegan Tomato and Pesto Croissants

Presenting a classic marriage of flavours from the pesto and fresh tomato, all wrapped up in crisp, flaky pastry and made from strong white bread flour for a healthy dose of fibre – a super simple bake made with just 8 ingredients! 

Makes 6 croissants

Ingredients

1. 110ml warm water
2. 1 packet (7g) dried yeast
3. 200g strong bread flour
4. ½ tbsp sugar
5. ¼ tsp salt
6. 150g vegan spread (soft enough to spread)
7. 6 tsp vegan pesto
8. 1 tomato (sliced)

Equipment

1. Measuring jug
2. Mixing bowl
3. Rolling pin
4. Baking tray lined with baking paper
5. Measuring spoons

Method

1. Preheat the oven to 200°C.
2. In the measuring jug, combine the warm water and yeast.
3. In the mixing bowl, combine the flour, sugar and salt then add the yeast and water mix. Bring together with your hands to form a dough, then on a lightly floured surface, knead for a few minutes before returning to the mixing bowl. Cover with a damp tea towel and leave to prove for 10 minutes.
4. After 10 minutes, lightly flour your surface again. Once the dough has proved, turn it out and roll it out into a 40cm x 30cm rectangle, then spread 100g of the vegan spread on top in an even layer before rolling it up like a swiss roll.
5. Dust your surface with a little more flour. Cut the dough roll in half to make two smaller swiss roll shapes, spread a little more vegan spread on the top of one and place the other on top. Flatten both halves together with the palm of your hand and dust with a little more flour on each side before using the rolling pin to roll into a 40cm x 30cm rectangle.
6. Slice the dough into 3 even rectangles, then each rectangle into 2 triangles. Place a tsp of pesto at the wide end of each triangle and roll toward the thin end to create the croissant shape.
7. Place the croissants onto a baking tray, melt the remaining vegan spread and use your finger to spread a little across each croissant, before placing a slice of tomato on top of each one. Bake for 15 minutes until golden. Allow them to cool on the tray before serving.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-baking/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

Veganuary Recipes – Cocoa Canopy’s Ultimate Vegan Hot Chocolate

Made with Cocoa Canopy’s Ecuador Dark or Rich Dark chocolate beads, this hot chocolate is indulgent, rich and smooth and will definitely keep you warm this January!

Ingredients:

• 4-5 tsp Cocoa Canopy Rich Dark or Ecuador Dark drinking chocolate beads
• 150ml plant-based milk

Method:

1. Scoop 4-5 teaspoons of Cocoa Canopy chocolate beads into your mug and add a little boiling water. Stir thoroughly to melt and create a thick chocolate paste.
2. Top up with 150-175ml of warm plant-based milk or water.
3. Stir or whisk until fully melted and enjoy!