Are you taking part in Veganuary? Or just love yourself some hearty vegan recipes that are quick and easy to make? Here are 5 of our must-try recipes just for you! Perfect for a quick midweek meal or weekend experiment to test the waters. 


Quick Vegan Creamy Pasta

Prep Time: 5 mins

Serves: 2-3 people

Ingredients

200g cups shell pasta

1 small onion, chopped

1 broccoli, chopped


For the Sauce

150g cooked white beans

100ml veg broth

2 tbsp olive oil

50g cup nutritional yeast

2-3 garlic cloves, as preferred

1 teaspoon onion powder

Salt and pepper to taste

Method

For the sauce, blend together the specific sauce ingredients listed above. Blitz until it forms a smooth consistency.

Grab a pot and put water on to boil. Once the water is bubbling, add your pasta. Drain once cooked and set to once side.

Sauté the onion until soft and clear, stirring in the broccoli stems towards the end. Add some water to the pan and turn off the heat. Allow the broccoli to steam for 2-3 minutes, or until they’re tender. Add your pasta and sauce, mix it all together, and serve!

Lentil Curry



Prep Time: 5 mins

Serves: 4

Ingredients

2 onions, cut into wedges

800ml vegetable stock

700g frozen vegetables

100g red lentils

200g basmati rice

1 tsp turmeric

4 tbsp curry paste

Method

Heat 1-2 tablespoons of sunflower oil into a large pan. Add the onions and cook until they’re soft. Add the curry paste and stir to combine, as well the stock, added a little at a time. Make sure nothing sticks to the bottom of the pan.

Stir in the vegetables and let simmer for 4-5 minutes. Next, add the lentils and let simmer for another 15-20 minutes, or until they’re cooked.

Cook your rice while you’re waiting. Then serve, preferably with a side of poppadoms!

Vegan-friendly Lasagna



Prep Time: 5 mins

Serves: 4

Ingredients

A hearty glug of sunflower oil
1 onion, chopped
2-3 cloves of garlic to your preference
2 carrots
1 courgette
200g mushrooms, chopped
1 teaspoon of Italian herb seasoning
1/2 packet of spinach
A jar of tomato pasta sauce
Vegan white lasagna sauce
9 (approx) lasagna sheets
Salt and pepper to taste

Method

Add your hearty glug of sunflower oil to a large pan, along with the chopped onions and garlic. Then, add your carrots, courgette, mushrooms and seasonings, allowing them to cook for 5-7 minutes. Add in the jar of tomato pasta sauce and mix that together with the vegetables. Remove from heat once done.

Mix together your white sauce and spinach. Then, in a rectangular baking dish, layer your vegetables, pasta, and white sauce in that order until you’ve run out of ingredients.

Cover with tin foil and bake it in the oven for 40 minutes. Remove the tin foil 10 minutes before the timer goes off and then serve once cooled.

Vegan Chilli Recipe

Prep Time: 15 mins

Serves: 4

Ingredients

3 tbsp olive oil
2 tsp smoked paprika
2 tsp ground cumin
1-2 tsp chilli powder
1 tsp dried Italian herbs
2 sweet potatoes, peeled and cubed
1 onion, chopped
3 carrots, chopped
2-3 celery sticks, chopped
1 pepper, chopped
2 garlic cloves, chopped
1 tbsp tomato puree
1 can chopped tomatoes
1 can mixed beans

Method

Heat the oven to 200C/180C fan/gas 6. Add your sweet potato cubes to a roasting tin and drizzle with your oil and 1 tsp each of all the herbs listed above. Mix it together so each chunk Is coated and roast those for 25 minutes.

Heat a large pan over medium heat and cook the rest of the chopped vegetables until soft. Add the garlic and cook for 1 minute or until fragrant. Include the rest of the dried spices and the tomato puree, mixing it all together.

Add the chopped tomatoes and about 200ml of water. Allow the mix to simmer for 20 minutes. Then add the beans, allowing them to cook for another 10. Then add the sweet potatoes, mix it all together and serve with rice.

Vegan Chocolate Brownies

Prep Time: 15 mins
Baking Time: 45 mins
Makes: 12 slices

Ingredients

200g dark chocolate

1 tsp coffee granules
80g vegan friendly margarine
125g self raising flour
50g coca powder
Half a tsp baking powder
250g golden caster sugar
1 tsp vanilla extract
2 tbsp ground flaxseed
70g ground almonds

Method

Heat the oven to 170C/150C Fan/ Gas 3. Line a 20cm square tin with baking paper. Combine the flaxseed with 6-7tbsp water and set to one side for 5 mins.

In the microwave, melt the chocolate (cut into small pieces), coffee granules, and the margarine.

Pour the rest of the dry ingredients to a bowl and mix until smooth. Then add the chocolate and flaxseed, as well as the vanilla extract. Spoon this mix into the tin.

Allow to bake for 30-45 minutes or until a fork comes out clean when poked in the middle. Allow to cool once baked and then cut into squares. Keep refrigerated.