Twenty years ago, you could count the number of celebrity vegans (hello Joaquin and Moby) on the fingers of one hand. Fast-forward to 2017 and veganism is enjoying a moment, with the tally of high-profile names scoffing seitan and jumping on jackfruit tacos now too vast to go into. Joining the vegan veterans, though, are the likes of actors Rooney Mara and Peter Dinklage, camera-shy singer Sia and even MIC ’s Tiffany Watson. Our vegetarian Labour leader, Jeremy Corbyn, reckons he’s eating "more and more vegan food" while most weekends, a magazine supplement documents yet another carnivorous food writer bravely trying a vegan diet.
The number of vegans in Britain has actually risen by an astonishing 360% over the last decade and by The Vegan Society’s reckoning, 15-34-year-olds account for some 42% of converts. Animal welfare may still (rightly) be high on the agenda of reasons people choose to eat this way but it’s no longer the only motivation. Health and environmental concerns are right up there, too.
November 1st is World Vegan Day, kicking off a whole month of awareness. To celebrate, we’re sharing some vegan versions of our favourite everyday dishes. They’re easy to make, taste good and are pretty nutritious too. For me the real key to vegan recipe success is not trying too hard to replicate meaty or dairy ingredients. Keep it simple, be creative and let the flavours sing for themselves.
Vegan porridge is easy to make, dairy-free and a seasonal staple right now. But for me, a vegan bircher muesli tastes maybe better and is the perfect nutritious format for a take-to-work breakfast. The basic recipe of oats, apple juice, apples, lemon juice and zest is just your starting point. After that you can mix it up however you like. Fresh fruit, compotes, seeds, nut mixes – they’re all good in here. But this really simple cinnamon-spiced mix works best for me.
Vegan Bircher Muesli
Serves 2
Ingredients
50g oats
8 tbsp cloudy apple juice
2 apples
Juice of half a lemon
Zest of one lemon
1 tsp soya yoghurt
1 tbsp raisins (optional)
1 tbsp toasted almonds
1/2 tsp cinnamon (optional)
Instructions
Put the oats in a bowl and add the apple juice. Leave to soak for 10 to 15 minutes. Coarsely grate the apples into the bowl and add the lemon juice and zest and yoghurt. Stir in the raisins (if using), almonds and cinnamon. It’s now ready to serve on its own or with any adds you like.
Photo: Maryann Ellis
This time of year finds me most interested in eating a decent vegan take on a hearty Bolognese ragù. Sounds a safe bet but this super-rich sauce says winter comfort food like nothing else. Quality tinned tomatoes (use Cirio if you can), lentils, wine, fresh vegetables, herbs and a little chilli come together for a long, slow simmer on the stove. It tastes even better the next day and freezes well, too.
Rich Lentil and Vegetable Ragù
Serves 4-6
Ingredients
3 tbsp olive oil
1 large red onion, chopped
1 leek, chopped
3 fat cloves of garlic, crushed
1/2 tsp chilli flakes
1/2 courgette, roughly chopped
1 stick celery, roughly chopped
3-4 chestnut mushrooms, finely chopped
1/2 tsp dried oregano
1 handful of fresh basil and one of fresh parsley, both finely chopped
125g puy lentils, rinsed and drained
1 glass red wine
700ml vegetable stock
2 x 400g tins peeled plum tomatoes
1 bay leaf
1/2 tsp sugar
Maldon sea salt and freshly ground black pepper
To serve
Vegan pasta of your choice
Extra virgin olive oil
Basil leaves
A few black olives, stoned and chopped
Instructions
Heat the oil in a large pan over a medium heat. Add onion, leek and garlic and cook for 5 mins or so until soft and golden. Add the chilli flakes, courgette, celery and mushrooms and cook for another few minutes. Throw in the herbs. Add the lentils and cook for a minute before adding the wine. After 30 seconds, add 500ml of the stock, tomatoes, bay leaf and sugar. Bring to the boil then reduce heat to a gentle simmer. Cook for 40-50 minutes, stirring occasionally and adding a little more stock or water if sauce looks a little dry. Season to taste and add an extra drizzle of olive oil. Stir in the basil leaves and olives. Serve with any vegan pasta, cooked to packet instructions and dish up with a simple rocket and avocado salad tossed in lemon and olive oil.
Photo: Maryann Ellis
I really love butternut squash but it pops up as the go-to vegan curry ingredient way too often. So why not try this gloriously easy-to-make, delicious dhal instead? Punchy lemon, ginger and coconut flavours combine beautifully, while the squash adds taste and texture to the flatbreads. You can make the dhal and roast the squash a few hours (or even a day) ahead.
Lemon, Ginger and Coconut Dhal with Spiced Squash Flatbreads
Serves 4
Ingredients
For the squash
1/2 butternut squash
1 tsp vegetable oil
1/2 tsp chilli flakes
1/2 tsp fennel seeds (crushed)
For the dhal
2 tbsp coconut oil or vegetable oil
1 onion
2-3 cloves garlic
1 tbsp curry paste (I totally recommend Mr Huda’s Universal Curry Paste, which is available from Amazon; Patak’s Madras is also good)
4cm piece fresh ginger, peeled and chopped finely
200g red lentils, rinsed and drained
1 litre light vegetable stock or water, plus extra if needed
Zest and juice of one lemon
1/2 tsp turmeric
1/2 can coconut milk
Handful of fresh coriander, finely chopped
Maldon salt and freshly ground black pepper
For the flatbreads
175g plain flour
75g buckwheat flour
1/2 tsp Maldon salt
2 tbsp olive or rapeseed oil
Instructions
First prepare the squash. Peel and chop into cubes. Put on a baking tray, drizzle with oil and season with chilli flakes, fennel seeds and salt and black pepper. Cook in the oven for 25 to 35 minutes at gas mark 4/180 degrees electric/160 degrees fan. Check and baste after 10 minutes. When cooked, set aside to cool.
Meanwhile, sift the flours together into a large bowl and sprinkle in the salt. Mix the oil into 75ml of warm water. Add oil/water mixture slowly to flour, stirring at the same time with your hands until the mixture begins to come together into a moist ball. Add a little more water if too dry. Turn out onto a floured board and knead with your hands for 10 minutes until dough is soft and smooth. Cover with clingfilm and leave to rest for half an hour.
To make the dhal (while the flatbreads are resting), heat the oil over a medium to low heat and add the onion. Cook until onion is soft and golden. Add the garlic, cook for another minute or two and then add curry paste and ginger. Stir well and cook for another minute or two before adding lentils. Cook for another minute and then add vegetable stock, lemon zest and juice and turmeric. Bring to the boil and then reduce heat and simmer for 10 to 15 minutes before adding the coconut milk. Cook for another 20 minutes, adding more water if dhal is too thick. Add coriander and seasoning to taste.
When you are ready to cook the flatbreads, turn dough back out onto board and break into 6 pieces. Roll each into a ball and then flatten onto a floured board and roll into a circle around 2cm thick. Heat a heavy-based frying pan and when it’s hot, throw in the flatbread. Let it cook on one side for a minute or two until golden underneath and bubbling a little on top. Repeat same with another flatbread, cooking on one side only. When all the flatbreads have been cooked this way, spread the butternut squash mix over the cooked side of one flatbread and top with another, leaving uncooked sides facing out. Return to pan and cook both uncooked sides. Slice each flatbread sandwich into strips and serve with dhal, pickles and soya yoghurt.
Photo: Maryann Ellis
This burger steers well clear of vegan cheese and too many confusing toppings in favour of a Thai-style spicy peanut sauce that allows the flavours to shine. Cucumber and extra peanut topping add freshness and crunch.
Spicy Peanut and Bean Burger
Serves 4
Ingredients
For the burger
1 tbsp rapeseed oil
4 spring onions, finely chopped
3 cloves garlic, crushed
2 x 400g tins cannellini beans, rinsed and drained
3 tbsp salted peanuts, chopped
1 tsp chilli flakes
Handful of coriander, finely chopped
Zest of one lime
Juice of half a lime
Maldon salt and freshly ground black pepper
For the sauce
1 small red chilli, deseeded and finely chopped
2 cloves garlic, crushed
1 tbsp muscavado sugar
Juice of half a lime
2 tbsp rice vinegar
Handful of coriander, finely chopped
4 tbsp crunchy peanut butter
3 tbsp coconut milk
To serve
Vegan buns or wraps, cucumber slices and extra chopped peanuts
Instructions
To make the burgers, heat the oil over a low heat in a small frying pan. Cook the onions and garlic gently for 5 to 10 minutes. Put into a clean bowl and leave to cool a little. Meanwhile, tip the beans into a large bowl and mash with a potato masher or fork. Add the peanuts, chilli flakes, coriander and zest and juice of the lime. Stir in the onion and garlic mix and divide mixture into four. Shape into patties, put on a clean, lightly floured plate and chill in the fridge for at least half an hour. While they are chilling, make the sauce by placing all the ingredients, except for the peanut butter and coconut milk, in a saucepan. Stir gently until they are all combined. Add the peanut butter and coconut milk and simmer gently for 5-10 minutes. Serve with the burgers.
Photo: Maryann Ellis
These are a biscuity version of those ubiquitous energy balls. With or without chocolate? Your call.
Chocolate Fruit and Nut Cookies
Makes 10-12
Ingredients
1/2 cup white flour
1/4 cup buckwheat flour
1/2 tsp baking powder
2 cups rolled oats
3/4 cup muscavado light sugar
1/3 cup salted peanuts, roughly chopped
1/3 cup macadamias, lightly toasted in frying pan
1/3 cup raisins
1/2 cup dried sour cherries
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1 tsp chopped stem ginger (optional)
3/4 cup rapeseed or coconut oil
50g dark chocolate (optional)
Instructions
Heat the oven to gas mark 5/190 electric/170 fan. Grease and line a couple of baking trays with baking parchment.
Combine the flours, oats and baking powder with the sugar in a bowl. Stir in the nuts and dried fruits and spices and the stem ginger (if using). Add the oil and a tablespoon or two of water and stir with a wooden spoon into a dough. Scoop up a dessert spoon of dough, shape into a ball and flatten into a rough circle onto the baking tray. Bake for around 10-12 minutes or until a good golden colour around the edges. Cool on a rack.
If decorating, break the chocolate into pieces in a heatproof bowl over a pan of simmering water (be careful not to let the bowl touch the water). When it’s melted and shiny, turn off heat and hold a biscuit over the bowl. Scoop a dessert-spoonful of the melted chocolate and drizzle quickly back and forth along the biscuit. Allow to set on a wire rack.
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