Vegan recipes are far from boring (Image: Nicola Roy)
If your New Year’s resolution is to eat more plants, whipping up a vegan meal every now and again is a great place to start. A few years ago, it seemed like everybody was doing it – and while the diet’s popularity has waned a bit, there are still many fantastic reasons for eating your greens.
Ditching meat and dairy completely from your diet definitely isn’t for everyone, but you don’t have to be fully committed in order to enjoy a plant-based meal. There are still so many recipes I make on repeat despite no longer being vegan, because they’re delicious, healthy and simple too. I’ve narrowed it down to five, and I highly encourage any sceptics to give them a try.
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Chickpea burgers are full of fibre and protein (Image: Nicola Roy)
Crispy chickpea burger
Chickpea burgers used to get a bad rep amongst veggies as it was often the only option on a restaurant menu, but this BBC Food recipe is far from boring.
Ingredients – for the burgers (makes four)
400g tin chickpeas, drained160g tin sweetcorn, drainedTsp onion powderTsp smoked paprikaTbsp lemon juiceTwo tbsp gram flourTwo tbsp rapeseed oil
To serve
Four burger bunsOne head little gem lettuce, leaves separatedTwo large tomatoes, slicedSea salt and freshly ground black pepperVegan cheese slices, optional
Method
Tip the chickpeas into a bowl and crush to a thick paste with a potato masher. Stir in the sweetcorn, onion powder, smoked paprika, lemon juice and plenty of salt and black pepper.
Add the gram flour and mix well until everything starts to stick together. Divide the mixture into four, then form each quarter into a burger shape.
Brush the burgers with oil and place in a medium-hot frying pan with some oil. Cook for around five to 10 minutes until nice and crispy.
Cut the buns in half and warm these in the toaster or frying pan too, then serve the patties in the buns with lettuce, tomato ane cheese.
This tasty gnocchi comes together so quickly and tastes delicious (Image: Nicola Roy)
Gochujang gnocchi
I’ve made this spicy, creamy gnocchi dish for so many people and have never heard a bad word about it. You can buy gochujang from the world foods aisle in the supermarket, and this Korean chilli paste can be added to so many dishes.
Ingredients (serves two)
One tbsp olive oilOne punnet of cherry tomatoesTwo spring onions, thinly sliced with whites and greens dividedThree cloves garlic, thinly slicedOne tbsp gochuiang pasteOne tbsp soy sauceThree tbsp plant-based cream cheeseTwo tbsp maple syrup or brown sugarOne package of gnocchiSalt to tasteTenderstem broccoli (optional)Chilli oilSesame seeds
Method
Fill a large saucepan with water and a generous pinch of salt, and bring to the boil and a generous amount of salt to a boil. To a large frying pan over medium low heat, add oil and warm it through. Add the cherry tomatoes, stir to coat in oil then occasionally stir for about five minutes until the tomatoes begin to blister.
Add the white part of the spring onion and garlic to the skillet and sauté for around three minutes until softened and fragrant.
Push the mixture away from the centre of the pan, then add in the gochujang and saute for a minute, then add in the soy sauce and stir it in with the rest of the mixture in the pan while turning the heat down to low.
Meanwhile, cook your gnocchi according to the package instructions, keeping a cup of the pasta water before you drain. Boil or stir-fry the broccoli, if using.
Stir in the cream cheese and maple syrup to the gochujang pan, then add in the gnocchi and 3/4 cup of the reserved cooking water. Mix to combine, adding an extra splash of pasta water if it’s too thick.
Divide the gnocchi into bowls then serve topped with some chili oil, the rest of the spring onions and sesame seeds, with the broccoli on the side.
This red lentil curry is amazing for meal prep (Image: Nicola Roy)
Red lentil and almond butter curry
This Rainbow Plant Life recipe was first made for me by my cousin years ago, and it remains one of my favourites. It’s one of those dishes that tastes better after being in the fridge for a day or two, so perfect for making ahead of time. Don’t be put off by the ingredients list – much of it is pantry staples.
Ingredients (serves four)
1 tablespoon refined or virgin coconut oil, or a neutral-flavored oilFour cloves garlic, mincedTwo inch piece of fresh ginger, peeled and minced or gratedOne tsp ground turmericOne jalapeno pepper, dicedOne tsp ground cuminHalf tsp ground corianderOne tsp chilli powderTwo tsp curry powderOne tsp teaspoon garam masalaSea salt and black pepper to taste180g red lentils480ml vegetable stock400g tinned tomatoes400ml coconut milkThree tbsp almond butterHalf a small lemon, juicesSprinkle of freshly chopped corianderBasmati rice or naan to serve
Method
Wash the lentils in cold water until the water runs clear.
Heat a large saucepan over medium-high heat and add the coconut oil. Once shimmering, add the garlic, ginger, fresh turmeric and jalapeno pepper and cook for two minutes, stirring frequently.
Add the cumin, coriander, chili powder, curry powder, turmeric garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant.
Pour in the vegetable broth, and use a spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the tinned tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened.
Remove the lid and stir in the coconut milk and almond butter, along with salt and pepper to taste. Cook on a low heat uncovered for around 10 minutes until thick and creamy.
Finally, stir in the lemon juice and coriander, and turn off the heat. If you want your lentils to even creamier, use an immersion blender to lightly purée the curry. Serve with rice or naan.
This broccoli pasta has so few ingredients but is bursting with flavour (Image: Nicola Roy)
Broccoli pesto pasta with whipped lemon tofu
Not only is this Christina Sots recipe such a crowd-pleaser, it’s also zero waste, because you use all of the broccoli – including the stalk. If you can’t be bothered to make the pesto, you can use a shop-bought one.
Ingredients (serves two)
One head of broccoliFive garlic cloves30g pine nuts20g basil280g firm tofuTwo lemonsThree tbsp olive oilTwo tsp white miso pasteThree tbsp nutritional yeastQuarter tsp garlic powder200g spaghetti
Method
Using a food processor, a knife or a pestle and mortar, pulse the basil and pine nuts with a pinch of salt until just combined, maknig sure to leave some pine nuts whole.
Grate the whole broccoli, including the stem. Cook it in a large pan with about three tbsp of olive oil and a pinch of salt, on medium high, for about eight minutes until it’s starting to char.
Add the pesto to the pan and cook for another few minutes.
Meanwhile, cook your pasta as per package instructions. Drain and keep a cup of pasta water. Stir the pasta gently through the broccoli pesto in the pan, then add a splash of pasta water and plenty of olive oil.
To make the whipped lemon tofu, add the tofu, juice of two lemons, three tbsp of olive oil, miso paste, nutritional yeast, garlic powder and one tbsp of water to a blender. Blend until smooth and season to taste with salt and pepper, adding more water to loosen it up if needed.
To serve, spoon a generous amount of the whipped tofu onto the bottom of a plate, then layer over the pasta and finish with some lemon zest and a drizzle of olive oil.
This peanut noodle dish is probably my most-made recipe (Image: Nicola Roy)
Peanut and smoked tofu noodles
Finally, a recipe I’ve tweaked over the years which is now so good that I make it weekly. You can use pretty much any veggies you have in the fridge too, making it excellent for using up any last bits you have lying around.
Ingredients (serves two/three)
Block of firm tofu torn into chunksOne nest of noodles per personTsp cornflourTsp Chinese five spiceTsp sesame oilTenderstem broccoliOne red and yellow pepperSpring onions, sesame seeds and coriander to garnish
For the peanut sauce
Two tbsp peanut butterTwo tbsp soy sauceOne tbsp honeyOne tsp garlic pureeOne tsp ginger pureeOne tsp rice wine vinegarOne tsp chilli crispOne tsp miso pastePinch of MSG
Method
Place the tofu chunks in a tupperware box with the cornflour, five spice and sesame oil. Give the box a shake to combine everything, then tip the tofu into the air fryer basket, cooking for 15 minutes at 180C.
Meanwhile, combine all of the sauce ingredients in a small bowl. Don’t worry if it looks a bit thick – you can use some of the noodle water to thin it out.
In a pan over medium-high heat, fry the peppers and broccoli in some sesame oil. Once they’ve been cooking for a few minutes, add a splash of soy sauce and some water if needed. You want that charred effect, so don’t panic if they look slightly burnt. Meanwhile, put your noodles on to boil according to the packet instructions, and save a cup of the water before you drain them.
Once the veggies have been cooking for about 10 minutes, add the crispy tofu, the noodles and the sauce, as well as the noodle water. Toss everything together over a very low heat until silky and smooth. Transfer into bowls, top with spring onion, sesame seeds and coriander if you like, and enjoy.
