This trio of plant-based recipes are perfect for the colder winter months and those who set themselves the challenge of taking part in Veganuary. That’s because they’re not only delicious but also hearty and filling. Enjoy…
Who doesn’t love a good, rich Bolognese? This is a plant-based version, made from lentils instead of mince. Sprinkle with vegan cheese and serve with crusty bread and pasta. If you can’t find black lentils then it’s fine to substitute with either green or red lentils.
Ingredients
2 tablespoons olive oil
1 large onion, diced
1 ½ cup carrots, small diced
1 ½ cups celery (diced)
4–6 cloves garlic, roughly chopped
1 ½ teaspoon salt
½ teaspoon pepper
¼ teaspoon chili flakes - optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
⅓ cup tomato paste
Generous splash red wine
1 1/4 cup black caviar lentils
3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes)
3 ½ cups veggie stock or broth
¾ cup hemp seeds,
2 teaspoons balsamic vinegar
To cook
- Sauté the onion in olive oil and add carrots, garlic and celery. Stir for five mins before adding the herbs and seasoning.
- Add tomato paste and a splash of red wine then add the tomatoes.
- Add the lentils, hemp seeds and broth.
- Bring to the boil. Turn down the heat, cover and simmer for around 30 minutes.
- Remove the lid and cook off some of the liquid.
- Add the balsamic vinegar.
Sunblush tomato and olive vegan paella
This is a great, filling dish if you have friends coming round and don’t want to spend a lot of time feeding them, because they can just help themselves once you’ve placed the pot on the table.
Ingredients
2 tbsp. olive oil
2 onions
1 red pepper
1 yellow pepper
1 zucchini, halved and cut into half moons
2 cloves garlic
1 tbsp. sundried tomato purée
1 and half cups paella rice
850ml vegetable stock
1 cup chargrilled artichokes
2/3 cup mixed pitted olives
2/3 cup SunBlush tomatoes
flat-leaf parsley, chopped
1 lemon, cut into wedges
Tabasco sauce
To cook
- Turn the oven to 200C/180C fan/gas 6. Heat the olive oil in a shallow casserole over a medium heat and cook the onions, peppers and zucchini until they start to soften (around 10 mins). Add garlic and cook for one minute before adding tomato purée and rice.
- Pour in stock, artichokes, olives and Sunblush tomatoes. Season and mix. Cook in the oven for 45 mins.
- Scatter over the parsley and serve with lemon wedges and Tabasco.
Apple-Pear Crisp with Peanut Butter
Ingredients
1/2 cup oats
3 small apples
2 medium pears
1 tbsp. water
2 tsp. brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 cup dried cranberries
1 cup chunky, sweetened peanut butter
3 tbsp. whole-wheat flour
1/4 cup fat-free whipped cream
To cook
- Preheat the oven to 375 degrees F. Spread the oats on a jelly-roll pan. Toast until golden brown, stirring once.
- Add the apples, pears, water, sugar, cinnamon and ginger to a 4-quart saucepan. Cook on medium heat for up to 12 minutes
- Remove from heat and stir in cranberries. Fill 6 shallow baking dishes.
- Mix the oats, peanut butter and flour in a medium-sized bowl. Rub between fingers to form small clumps. Sprinkle over the fruit mixture. Bake for 15 to 20 minutes. Add 1 tablespoon of whipped cream.
If the recipes above haven’t persuaded you to try more vegan dishes maybe this will:
@TheVeganSociety: “Some research has linked vegan diets with lower blood pressure and cholesterol, and lower rates of heart disease, type 2 diabetes and some types of cancer.”
