10 Easy Vegan Recipes To Try This Week (2024)

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Step 1

To make the red pepper dip, drain and rinse the roast peppers. Add all the ingredients into a food processor or blender and blitz to a chunky paste.

Step 2

To make the fritters, add the flour, salt, pepper, garlic powder and nutritional yeast to a large bowl and stir to combine.

Step 3

Add a little oil to the base of a non-stick frying pan and add a heaped tablespoon of the batter to the pan. Flatten a little so you get a pancake.

Step 4

Cook on a medium heat for 2 minutes until you can flip easily. Then flip and cook on the other side. Repeat the process with the rest of the batter.

Step 5

Serve the fritters with the pepper dip on top.

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Step 1

Cook the pasta as per pack instructions. Drain and set aside.

Step 2

To make the pesto, add all the ingredients to a food processor and blitz to a paste. Transfer to a jar.

Step 3

To cook the veg, add the oil and courgettes to a frying pan and fry until soft. Season.

Step 4

To serve, toss 3-4 tbsp of the pesto into the cooked pasta. Add the courgettes. Top with toasted walnuts, a sprinkle of sea salt and a drizzle of olive oil.

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Step 1

Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.

Step 2

To make the risotto, add the oil to a large pan (with a lid) on a low-to-medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.

Step 3

Add 1 cup of stock at a time until all the liquid is absorbed. Halfway through, add in the fresh tomatoes and sun-blush tomatoes.

Step 4

When the stock is absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt and nutritional yeast. Stir to combine.

Step 5

Finally fold half the roast cherry tomatoes through the rice.

Step 6

To make the pesto, add all the ingredients to a food processor and blitz to combine.

Step 7

To serve, top the risotto with the remaining roast tomatoes, the pesto, toasted pine nuts, a handful of fresh thyme and a drizzle of extra virgin olive oil.

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Step 1

To make the flatbreads, add the flour and salt to a large bowl. Mix well.

Step 2

Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute or so. Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. Now add in the grated beetroot, kneading to incorporate.

Step 3

Transfer back to the bowl and cover with a damp cloth for about an hour. The dough should have doubled in size. Transfer back onto the floured chopping board and knead again to knock back.

Step 4

To griddle the veg, add the courgettes and aubergine to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.

Step 5

To make the coconut mint dip, add all the ingredients to a jar and mix to combine – add a little water to loosen if desired.

Step 6

To cook the flatbreads, heat a large griddle pan or frying pan to medium. Divide the dough into four then roll out the first flatbread. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook on the other side. Repeat for all four flatbreads, keeping them warm on a plate covered with a clean cloth.

Step 7

To serve, top the flatbreads with the griddled veg and dip.

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Step 1

Prepare the noodles, if using, according to the packet instructions, then place in a sieve and rinse with cold water. Put the dried shiitake in a bowl, pour over 500ml of boiling water and set aside for 20 minutes.

Step 2

Heat the sesame oil in a wok, or large sauté pan, then add the ginger, garlic, chillies and spring onions, and cook for a minute or so, stirring to make sure the garlic doesn’t burn.

Step 3

Splash in a little water and let it bubble for a couple of minutes, then add the miso and tamari and 500ml more boiling water. Let this broth bubble away until the mushrooms are ready, then add them too, with their soaking water (except the dregs, as they may contain grit). Return to a nice simmer for 5 minutes.

Step 4

Add the corn and bok choi, and simmer for 5 minutes. Stir in the beansprouts and carrots.

Step 5

Divide the noodles between four bowls, then spoon the broth on top. Sprinkle with chopped coriander and a squeeze of lime juice, then serve with lime wedges.

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Step 1

Preheat the oven to 200°C/Gas Mark 6.

Step 2

Put the chickpeas into a bowl and mash for 1-2 minutes with a potato masher or the back of a fork, until they are all crushed.

Step 3

Place the spinach in a separate bowl. Pour over enough boiling water to cover and leave to wilt for 1 minute. Place the spinach in a sieve and drain the excess water, then finely chop.

Step 4

Add the spinach to the chickpeas. Add the chickpea flour, 1 tsp of olive oil and 1 tbsp of water, season generously and mix well. Form the chickpea mixture into 12 balls, place them on a baking tray, and bake in the oven for 15-20 minutes, turning them halfway through.

Step 5

Meanwhile, make the kale salad. Finely slice the kale (removing any tough stalks). Cut the pomegranate in half and remove the seeds. Peel and de-stone the avocado and cut it into small pieces. Roughly chop the walnuts. Put the kale into a bowl and mix in the apple cider vinegar and ½ tablespoon of oil. Add the pomegranate seeds, avocado and walnuts and season with salt and pepper.

Step 6

Dissolve the creamed coconut in the boiling water and mix with the harissa paste.

Step 7

Serve the falafels on plates and drizzle over the coconut harissa sauce. Serve alongside the zingy kale salad.

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Step 1

Put the rice noodle nests in a large bowl and cover with boiling water from a kettle. Leave to stand.

Step 2

Put all the base ingredients in a blender and whizz until you have a lovely yellow, creamy base and set aside.

Step 3

Heat a little olive oil in a large frying pan and fry the sliced onion and mushrooms for about 5 minutes until nice and soft.

Step 4

Add the base cream to the pan and gently bring to a simmer.

Step 5

Drain the noodles and add them to the pan with a handful of kale and give it a good mix until it’s nice and hot.

Step 6

Season with salt and pepper to taste and serve immediately with some fresh spring onion and coriander.

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Step 1

Finely chop ginger and garlic, mix all dressing ingredients together and fry in a wok for two minutes. Leave a tbsp of dressing in the wok and set aside the rest.

Step 2

Add the ‘chicken’ to the wok and fry for 5 minutes.

Step 3

While the 'chicken' is cooking, shred the carrot and cucumber with a peeler.

Step 4

Add the quinoa to a pan, cover with 1¾ cup of water, bring to the boil and simmer for 20 minutes until cooked.

Step 5

Set aside the 'chicken' and add sliced pineapple to the wok with a tbsp of sugar on a high heat and cook until caramelised.

Step 6

Add the quinoa to the bowl, top with the pineapple, edamame beans, sliced avocado and ‘chicken’ and sprinkle with sliced spring onions, chilli flakes, sesame seeds and the remaining dressing.

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Step 1

Warm the vinegar with the sugar and salt and stir until dissolved. Bring up to the boil then pour over the onions and radishes. Leave to steep and cool for at least 15 minutes.

Step 2

To make the filling, heat the oil in a pan, add the shallot and cook gently for five minutes until completely softened. Stir in the garlic and cook for another minute, then add the Jersey Royal potatoes, tomatoes, and chipotle paste with 100ml water. Bring to the boil, cover and simmer gently for 15 minutes until the potatoes are tender. Stir in the beans and cook uncovered for another five minutes. Cool slightly.

Step 3

To serve, spoon the potato mixture into the lettuce leaves, top with avocado slices, a few pickles and a lemon wedge for squeezing over. Garnish with edible flowers and extra lemon wedges.

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Step 1

Chop the tofu into cubes. Coat in cornflour.

Step 2

Add some vegetable oil to a wok. Fry the tofu until browned and remove from the wok.

Step 3

Get the rice on (follow the instructions on the packet).

Step 4

Clean the wok and place over a medium heat. Add a splash of oil. Add 4 tablespoons of butter, along with the chopped onion, finely chopped garlic and a large piece of fresh ginger.

Step 5

Fry until everything is soft. At this point, add 2 tablespoons of crushed black peppercorns and 2 tablespoons of white sugar. Stir them in. Once the sugar has dissolved, add 5 tablespoons each of light and dark soy sauce.

Step 6

Stir it all together, and then add a chopped red chilli and 3 chopped spring onions. Stir, and then re-add your tofu. Stir it in, add another tablespoon of butter, allowing it to melt, then remove the tofu from the heat.

Step 7

Serve the tofu on top of a mound of steaming rice, garnish with another chopped spring onion and enjoy!