We’re celebrating World Vegan Day by sharing some of our favourite sustainable recipes! Whether you’re a long-time vegan or simply looking to incorporate more plant-based meals into your diet, we’ve got you covered with options for your breakfast, lunch, and dinner. Let’s dive in and discover how we can make a positive impact on the planet while enjoying a delicious vegan feast.
Start Your Morning with Vegan Matcha Pancakes
Enjoy delicious fluffy, vegan matcha pancakes with your favourite toppings such as fresh fruit, maple syrup or vegan yoghurt! A great way to start your day…
- 200g all-purpose flour
- 10g matcha powder
- 20g sugar
- 8g baking powder
- A pinch of salt
- 240ml almond milk
- 30ml coconut oil
- 5ml vanilla extract
To begin, in a large mixing bowl, combine the all-purpose flour, matcha powder, sugar, baking powder, and a pinch of salt.
Pour the almond milk, coconut oil, and vanilla essence into the dry ingredients, stirring until just combined. Avoid overmixing; a few lumps may remain!
Heat a nonstick pan over medium heat and lightly grease with your preferred oil or vegan butter. Pour around 1/4 cup of batter into the pan for each pancake. Cook until bubbles appear on the surface, then flip and cook until golden brown on both sides. Repeat with the rest of the batter.
It’s Lunch Time! Let’s Make Some Vegan Burritos
Pack some vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch. Makes 4…
- 4 large or 8 small tortilla wraps
- 2 large handfuls of spinach leaves, shredded
- 1 avocado, thinly sliced (optional)
- hot sauce, to serve
- For the chipotle black beans…
- 1 tbsp oil
- 1 garlic clove, crushed
- 1 tbsp chipotle paste
- 400g canned chopped tomatoes
- 400g black beans, drained
- 1 bunch coriander, chopped
- For the lime and red onion rice…
- 250g wholegrain rice, cooked and drained
- 1 lime, juiced
- 1/2 red onion, finely chopped
- 50g hazelnuts, roughly chopped
Begin by making the beans. Heat the oil in a hot pan and cook the garlic for a minute before adding the chipotle paste. Stir in the tomatoes and bring to a boil. Season with salt. Simmer until thickened, then add the beans and simmer quickly (removing any excess water), before stirring in the coriander.
If using cold cooked rice, warm it thoroughly before adding in the lime juice, red onion, and almonds and seasoning well.
Lay out the tortilla wraps and top with spinach, avocado slices, and rice, followed by the bean mixture. Add a dash of hot sauce to taste. Roll the bottom up and then tuck in the sides to prevent the filling from falling out during rolling. Wrap tightly in foil and cut in half if desired.
For Dinner, Try a Vegan Lentil & Sweet Potato Cottage Pie
Serve this easy-to-make hearty meat-free cottage pie for dinner, makes 6…
- For the filling:
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 200ml red wine (check the label to make sure this is vegan!)
- 1/2 bunch of thyme
- 2 tbsp tomato puree
- 2 tbsp soy sauce
- 2 tsp caster sugar
- 2 tsp red wine vinegar
- 2 x 400g cans cooked green lentils, drained
- 400g canned chopped tomatoes
- For the mash topping:
- 1kg sweet potatoes, peeled and roughly chopped into 3cm pieces
- 30 g vegan margarine
- 2 tsp mustard powder
- 2 tbsp plant-based milk
- 2 tsp pumpkin seeds
In a large saucepan, combine the onions, carrots, celery, and olive oil. Cook for 8-10 minutes over medium heat until softened, then add the garlic and cook for another minute. Pour in the wine to deglaze the pan (scraping off any parts stuck on the bottom) and boil for 2 minutes, or until the wine has mostly evaporated.
Stir in the thyme, tomato purée, soy sauce, caster sugar, and vinegar. Cook for 10-12 minutes, or until the lentils, tomatoes, and 100ml water are reduced and thick enough to coat the back of a spoon.
In the meantime, prepare the mash topping. Bring a large saucepan of water to a boil, then add the sweet potatoes and cook for 10-15 minutes, or until tender. Drain, then add the dairy-free margarine, mustard powder, and milk and mash until smooth, seasoning with salt and pepper to taste.
Preheat the oven to 200 degrees Celsius/180 degrees Celsius fan/gas 6. Season the filling and place it in a casserole dish about 25cm x 20cm x 7cm. Top with the mash, starting with spoonfuls on the outside corners and work your way inwards to prevent the contents from spilling out. Sprinkle with pumpkin seeds and bake for 30-35 minutes or until golden and bubbly.
We Can’t Forget Dessert! Try These Vegan Brownies…
Try these chocolate brownies; perfect for vegans and people following a dairy-free diet. Plus, they taste utterly divine! Makes 12…
- 2 tbsp ground flaxseed
- 200g vegan dark chocolate, roughly chopped
- 1/2 tsp coffee granules
- 80g vegan margarine, plus extra for greasing
- 125g self-raising flour
- 70g almonds
- 50g cocoa powder
- 1/2 tsp baking powder
- 250g golden caster sugar
- 1 1/2 tsp vanilla extract
Preheat the oven to 170°C/150°C fan/gas 3½. Grease and line a 20cm square baking pan with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
Melt 120g chocolate, coffee, and margarine with 60ml water in a saucepan over low heat. Allow to cool slightly. Meanwhile, put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps.
Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
Bake for 35-45 mins. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
That’s a wrap!
There you have it: a day filled with our favourite vegan treats for you to enjoy! A quick tip from us: make sure you’re never caught unprepared when cooking by subscribing to our convenient, eco-friendly kitchen roll subscription service.