Vegan Breakfast Ideas

Vegan Pancakes:

Start your day off right with some potassium-packed pancakes. All you’ll need is:

• 1 large, ripe banana 
• 2 tbsp golden caster sugar 
• Pinch of salt
• 2 tbsp vegetable oil
• 120g self-raising flour
• 1/2 tsp baking powder
• 150ml milk of choice
• Syrup, sliced bananas and berries to serve

Start by mashing the banana in a bowl with a fork, then mix in all the remaining ingredients. The batter should be a thick, droppable consistency. Heat some oil in a frying pan and once hot, pour in roughly 2 tbsp of batter. Fry on each side for 2-3 minutes until golden. Then serve with a drizzle of syrup and some sliced bananas and berries. 

(Recipe via BBC Good Food)

Tofu Scramble: 

If you’re craving some scrambled eggs, why not give scrambled tofu a go instead? 

• 1 x 450g block of tofu 
• 1 tbsp oil 
• 2 tbsp nutritional yeast
• 1/2 tsp salt 
• 1/4 tsp turmeric 
• 1/4 tsp garlic powder 
• 2 tbsp milk of choice

Begin by crumbling your tofu with either a potato masher or your hands. Then add it to a pan with some oil and allow to fry until most of the water has evaporated. Next add your nutritional yeast, salt, turmeric and garlic powder, and allow to cook for 5 minutes. Finally, pour in the non-dairy milk, stir well and serve immediately. You can serve your scrambled tofu with a slice of toast, avocado, hot sauce and a sprinkling of fresh parsley.

(Recipe via Nora Cooks)

Vegan Lunch Ideas

Vegan Sandwich Fillings:

If you’re looking for something quick and easy to give your lunchtime a boost, we have quite a few sandwich or wrap filling ideas:

• Vietnamese Style Grilled Sandwich
• Lettuce Summer Rolls  
• Kohlrabi Slaw, Dill And Tofu Wraps
• Mushroom Tortilla Wraps

Buddha Bowl:

Buddha bowls are perfect for a quick lunch, and can be on the table in less than 30 minutes. You can add whichever vegetables you’d like to your Buddha bowl along with whichever dressing you’d like – or try this great recipe for a Miso-Roasted Broccoli & Tofu Buddha Bowl w/ Sesame Dressing. 

Vegan Dinner Recipes

Vegan Lasagne:

This zero-waste take on the classic lasagne recipe uses up both the stem and the leaves of a bunch of kale.

Kale Filling: 

• 250g kale leaves
• 3 garlic cloves
• 250g vegan ricotta-style cheese 
• 2 tbsp oil 
• 8 tbsp water 
• Salt & pepper

Kale Stem Bechamel:

• 120g kale stems 
• 20g vegan butter
• 4 tbsp plain flour 
• 1L milk of choice 
• 4 tbsp vegan parmesan (or nutritional yeast)
• Salt & pepper

Pasta Layers:

• 400g lasagne sheets 
• Vegan parmesan (grated)

To make the filling, start by blanching the kale leaves and garlic cloves for 3 minutes, then drain it all and add it into a food processor. Add the oil and water and pulse until combined. Then stir in the vegan ricotta and season to taste. Next, onto the kale stem bechamel. Add the butter to a saucepan and allow it to melt. Then mix in the flour until you have a paste. Add in the finely chopped kale stems and leave to cook for a minute, then pour in the milk. Bring to a boil and then blend into a smooth sauce, then stir in the grated vegan parmesan. Preheat your oven to 180C and begin to construct your lasagne – your layers should continue in the following order: kale filling, lasagne sheet, bechamel sauce, lasagne sheet. Cover with grated vegan parmesan and cook for 40-45 minutes. 

(Recipe via Oddbox)

Vegan Curry:

Vegan curries are ideal to serve up when you’re looking for something nutritious and filling. Here’s just a few to choose from:

• Aubergine & Potato Curry 
• Swede Coconut Curry 
• Thai Noodle Curry 
• Aubergine Katsu Curry

Vegan Dessert Recipes

Vegan Brownie:

Just because you’re trying out a new vegan diet, it doesn’t mean that you can’t still enjoy the sweet treats you love the most! These vegan brownies are super easy to make, and best served warm with a dollop of vegan ice cream.

• 250g dark chocolate (melted)
• 100ml vegetable oil 
• 200ml milk of choice
• 1 tsp vanilla extract 
• 175g self-raising flour 
• 50g cocoa powder 
• 150g light brown sugar 
• 1/2 tsp salt 
• 200g dark chocolate (chopped)

Preheat your oven to 180C and line a 9x9” square tin with parchment paper. Add the oil, milk and vanilla to your melted chocolate, then whisk until smooth. In a separate bowl, mix together your dry ingredients, then pour into the melted chocolate mixture. Using a spatula, lightly mix until it is all well combined. Finally, pour in your chopped chocolate chunks and mix again. Pour into the tin and bake for 20-25 mins – once baked, leave to cool for 10 minutes and then cut into squares.

(Recipe via Jane’s Patisserie)

Vegan Cheesecake:

This is a real showstopper of a cheesecake, which also happens to be totally vegan.

Crust:

• 30g desiccated coconut 
• 200g digestive biscuits 
• 100g vegan butter (melted) 

Cheesecake: 

• 550g vegan cream cheese 
• 200ml coconut milk (full fat) 
• 100g icing sugar 
• 50g desiccated coconut 
• 2 tbsp lemon juice 
• 1 tbsp maple syrup 
• 8g agar agar 
• 2 passion fruits

Gel:

• 3 passion fruits 
• 4 clementines (juiced)
• 1/4 tsp turmeric 
• 1 tsp sugar 
• 6g agar agar

Start by lining an 8” baking tin with parchment paper, and blitz all of the crust ingredients together in a food processor. Press the crust mixture into the bottom of the tin and leave to chill in the fridge for an hour. Next, make the cheesecake by bringing the coconut milk to a boil and then whisking in the agar agar. Take it off the heat and put it to the side. Now mix together the cream cheese, sugar, coconut, maple syrup, passion fruit pulp and lemon juice. Slowly pour in the warm coconut milk and whisk until smooth. Pour on top of your biscuit base and return it to the fridge for at least 4 hours. Finally, prepare the passion fruit gel by adding the passion fruit, clementine juice, turmeric, sugar and a dash of water to a saucepan. Once simmering, whisk in the agar agar and leave to cool for 5 minutes before pouring over your cheesecake. Leave to set for a further 2 hours, then serve and enjoy!

(Recipe via Oddbox)

Vegan Snacks

Banana Bread: 

Use up those leftover, ripe bananas to make this super easy banana bread. We love ours  toasted with peanut butter on top.

• 3 large, very ripe bananas (mashed)
• 75ml oil 
• 100g brown sugar 
• 225g plain flour 
• 3 tsp baking powder 
• 3 tsp cinnamon 
• 50g dried fruit or nuts (optional)

Preheat your oven to 200C/180C fan/gas mark 6 and mix together the mashed bananas, oil and sugar. Next, mix in the flour, baking powder, cinnamon and dried fruit or nuts (if using). Bake in an oiled loaf tin for 20 minutes, then check and cover with foil if the cake is browning too fast. Bake for a further 20 minutes, or until a knife comes out clean.

(Recipe via BBC Good Food)

Vegan Sausage Rolls:

These vegan sausage rolls are the perfect afternoon pick me up.

• 1 aubergine (cut into small chunks) 
• 1 shallot (cut into large chunks)
• 1 tsp oregano 
• 1 tbsp miso paste 
• 1/2 can cannellini beans (drained) 
• 1 ready rolled puff pastry sheet 
• 1 tbsp milk of choice
• 1 tbsp sesame seeds

Preheat your oven to 180C/160C fan/gas mark 4 and add your shallots, oregano, some oil and a sprinkling of salt and pepper to a baking tray. Roast the shallot for 20-25 minutes, then add to a food processor along with the aubergine, miso paste and cannellini beans. Blend until it becomes a chunky puree. Add to a piping bag and allow to cool. Roll out the puff pastry and pipe out 3 lines of the aubergine mixture. Fold over lengthways and use a fork to seal the edges. Cut the rolls into 5-6 cm pieces and place on lined baking trays. Brush with non-dairy milk and sprinkle with sesame seeds. Bake for 35 minutes, or until puffed up and golden brown. Enjoy warm or cold. 

(Recipe via Oddbox)