Jump to Recipe Print Recipe

It’s that time of year for some of us so here are some lovely dishes to try this new year

It’s that time of year when you need to find tasty Veganuary and veggie dishes.

So, I’ve put a few favourites into one place to get you started.

3 tasty Veganuary and veggie dishes

1. Falafel burgers in pita bread

Falafel burgers in pita pockets are the perfect veggie midweek meal.

  • SERVES: 4
  • PREP: 10 mins
  • COOK: 5 mins
  • DIFFICULTY: easy

A healthy burger that’s filling too.

Ingredients

  • 400g can chickpeas, rinsed and drained
  • 1 small red onion, roughly chopped
  • 1 garlic clove, chopped
  • a handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp harissa paste or chilli powder
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • toasted pitta bread, to serve
  • Lettuce, to serve
  • Cucumber, chopped, to serve
  • Carrot, grated, to serve

Method

  1. Drain the chickpeas and pat dry with kitchen paper.
  2. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt.
  3. Blend until fairly smooth, then shape into four patties with your hands.
  4. Now, heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden.
  5. Serve with the toasted pitta bread, cucumber, lettuce, grated carrot and spice yoghurt (recipe above).

Recipe inspired by: BBC Good Food

2. Chana masala with spinach

Try this lovely chickpea curry, chana masala, as one of your meat-free meals.

  • SERVES: 4
  • PREP TIME: 15 mins
  • COOK TIME:  45 – 60 mins
  • DIFFICULTY: easy

Ingredients

  • 3 tbsp of vegetable oil
  • a medium onion, finely chopped
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • 4 fat garlic cloves, finely chopped
  • 25g of root ginger, peeled and finely chopped
  • 1 tsp of garam masala
  • ¼ tsp of ground turmeric pinch of cayenne pepper, or chilli flakes
  • 2 x 400g cans of chickpeas, drained and rinsed
  • 1 medium tomato, skinned and chopped
  • 1 tbsp of tomato purée
  • 500ml of just-boiled water
  • 200g baby spinach
  • 1 tsp of cornflour
  • 2 tbsp of extra virgin olive oil and finely chopped coriander leaves, to serve (optional)
  • Salt & black pepper

Method

  1. Heat a large pan (with sides) to toast the cumin and coriander seeds in (don’t add oil, just dry fry) over medium heat for a minute or until you can smell the spices.
  2. Then grind in a mortar and pestle.
  3. Next, add vegetable oil to the pan over medium-low heat and fry the onion for 15 mins until soft.
  4. Once done, add the ground spices to the onion with the garlic and ginger and fry for a few more minutes.
  5. Add the chickpeas, tomato, tomato purée, hot water,1.5 teaspoons of salt and a generous grind of black pepper.
  6. Cover and cook over medium heat for 45-60 mins, or until the chickpeas are soft (you may need to add another cup of hot water if the chickpeas look a bit dry).
  7. Season, if necessary, then stir through the cornflour and add the spinach.
  8. Cook for a few more minutes for the sauce to thicken and the spinach to cook.
  9. Then take off the heat and finish with the extra virgin olive oil.
  10. Serve it with flatbreads, rice, or a freshly chopped salad.

Recipe inspired by: Ripe Figs 

3. Spicy vegan lentil soup… with bacon

Oh, yes, there is ‘bacon’ in the title.

However, it’s very much a vegan recipe.

But for those households that have a mixture of vegans/veggies and meat eaters, this is easily adaptable.

Just add some cooked bacon at the end. Simples.

Oh, and you may notice my note about vegan cheese… you can decide.

Print Pin

Spicy vegan lentil soup… with bacon

Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Cost £

Ingredients

For the non-vegan members

  • 6 rashers streaky bacon

Vegan + non-vegan

  • 1/4 cup olive oil
  • 1 onion chopped
  • 3 carrots chopped
  • 3 sticks celery chopped
  • 4 cloves garlic chopped/pressed
  • 2 tsp cumin
  • 3 tsp curry powder
  • 1 tsp chilli flakes but add as much or as little as you like
  • 2 tsp smoked paprika
  • 400 g tinned tomatoes
  • 500 g lentils follow the instructions on the back to prepare but go for easy
  • 800 g cannellini beans 2 tins
  • 1 ltr chicken stock
  • 2 handfuls greens or kale
  • 2 tbsp lemon juice
  • 1 cup vegan mozzarella to sprinkle on top at the end
  • salt and pepper to season
  • 1 cup grated mozzarella

Instructions

  • Finely chop the celery, carrots, onion and garlic and add to a fairly deep frying pan, on a medium heat with heated oil.
  • Add the chilli, smoke paprika, cumin and curry powder and cook for 10-15mins or until the vegetables soften.
  • In the meantime (for the meatlovers), in another frying pan with oil, add your bacon to a medium heat and gently cook until the back is oozing its delicious flavours and goes a little crispy. Set to the side.
  • Then once the vegetables are softened, add the lentils and 1 litre water or vegetable stock and bring to the boil, then simmer until soft.
  • Lastly, pour in the cannellini beans (drain first). Pour half the soup into another bowl and add the bacon and the juices
  • Bring both pans back to the boil and simmer for another 10 minutes. You may need to add a little water if the soup is a bit thick.
  • Season to taste then serve in bowls with some chopped parsley on top.
  • Perfect hearty soup for both the meat lover in the family and the vegan or vegetarian.

Notes

Be warned: 
Vegan mozzarella doesn’t melt! So if like me, you went full immersion (but still added the bacon), I wouldn’t advise it. Real mozzarella will melt and give a lovely creamy addition to the final presentation and taste.

If you’re looking for more meat-free recipes.

Then check out my Meat-free Monday page.