My Best Vegan Recipes

I've been asked for these so often I figured the best way to pass them along is just to dump the whole lot online. Most of them are also Slimming World friendly. Enjoy!

Vegetable Tagine

2 tsp each ground cinnamon and cumin

1 tsp each dried red chilli flakes, ground coriander, smoked paprika, ginger and turmeric

1 large onion, finely sliced

4 garlic cloves, finely chopped

1 tin chopped tomatoes

½ tsp sweetener

350 ml vegetable stock

200g each butternut squash, carrots and maris piper potatoes, peeled and chopped into bite-size pieces

1 tin chickpeas, drained and rinsed

Handful of dried apricots, cut into halves (leave out for syn free)

Couscous

Fry the spices with the onion and garlic. Add the tomatoes, sweetener, stock, vegetables and chickpeas and simmer for 30 minutes. Add the apricots and serve with couscous.


Veggie Burritos

3 sweet potatoes

1 onion

200ml vegetable stock

1 chilli, chopped

Tin of mixed beans (drained)

1 tbsp tomato puree

Fajita seasoning or other Mexican spices, to taste

Peel and chop the onion and peel the sweet potatoes and chop into small chunks. Fry in frylight for a few minutes with a little water if it starts to stick, then add the chopped chilli, spices, tomato puree, and stock. Cover and simmer for 10 minutes, stirring occasionally. Add the beans and simmer for a further 5 minutes until the sauce is thick.

Serve in a warmed wrap with homemade salsa, salad, sliced peppers and guacamole


Veggie Sausage Casserole

12 vegan sausages

6 potatoes, washed and cut into wedges

2 large onions cut into thick pieces

2 tins tomatoes

A good squeeze of tomato puree

1 red and one yellow pepper, deseeded and chopped

1 tin cannellini beans, drained

Mushrooms

Sweetener

Smoked paprika

Grill the sausages to brown them slightly. Put all the ingredients in the slow cooker and mix well. Cook on high for about 4 hours, or low all day.


Spiced Traybake

1 tsp ground cinnamon

2 tsps ground cumin

2 tbsps red wine vinegar

Butternut squash, peeled and cut into large chunks

Potato wedges

2 courgettes, thickly sliced

3 small red onions cut into wedges

Peppers cut into large chunks

In a large bowl combine the squash, potatoes, vinegar and spices. Spray a roasting tray with frylight, and bake for 20 minutes, turning occasionally. Add the other vegetables and bake for a further 15-20 minutes.

A traybake works well with many other vegetables, including parsnips, carrots, cauliflower. Another variation is to use Quorn fillets (not Vegan, but there are Vegan Quorn chunks) and rather than the seasoning and vinegar, use mixed herbs and the juice and zest of a lemon.


Curry Loaf

5 syns in entire loaf (for mango chutney)

1 tin Mazadar Chickpea Dahl or similar

1 packet vegetable rice

2 large tbsps mango chutney (or preferred egg alternative)

Curry powder

Cook the rice as directed on the packet, then stir in the dahl and chutney and add curry powder to taste. Press into a loaf tin and bake for 20-30 minutes until firm.


Spaghetti Sauce

1 red onion, chopped

2 cloves garlic, chopped

Half a jar of sliced black olives in brine (drained) – approx. 50g

Half a jar of capers in brine (drained) – approx. 30g

1 pack passata (500g)

Basil or mixed herbs to taste (plus salt and pepper)

Fry the onion and garlic for two minutes, then add the other ingredients and simmer for five minutes. Serve over pasta with a side salad. This is also nice with a handful of sweetcorn thrown in.


Chilli

1 large onion, chopped

2 garlic cloves, chopped

2 red chillies, deseeded and chopped

2 tsp ground cumin

½ tsp ground cinnamon

1 tsp smoked paprika

1 large sweet potato, peeled and cut into chunks

1 courgette, cut into chunks

1 can chopped tomatoes

200ml vegetable stock

1 can mixed beans, drained

1 can kidney beans, drained

Chopped peppers

Fry the onion, garlic, chillies and spices together for 2 minutes, then add the sweet potato, courgette, chopped tomatoes and stock and simmer for 15 minutes. Add the rest of the ingredients (and a little more stock if needed) and simmer for a further 5 minutes until thick.

For an easier and quicker version, fry the garlic, chillies and spices as before, but then just add 2 tins of mixed beans, a tin of chopped tomatoes and some vegetable stock.


Mushroom Bhaji

1 medium onion, finely chopped

3 cloves garlic, chopped

½ tsp turmeric

½ tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

¾ tsp salt

1 tsp tomato puree

8oz small mushrooms


Fry the onion until lightly browned. Lower the heat and add the garlic, turmeric, chilli powder, coriander and cumin. Stir and fry the spices adding approximately 1 tbsp water to prevent the spices from sticking to the bottom of the pan. As soon as this water evaporates, add a little more. Continue until you have fried the spices for approximately 5 minutes. Add the salt and tomato puree, mix well and add the mushrooms. Stir until the ingredients are thoroughly mixed. Sprinkle in approximately 2 tbsp water and cover the pan. Simmer for 10 minutes. The finished dish should have a small amount of sauce but should not be runny. If necessary, take the lid off and cook quickly until the sauce is thick.


Chickpea curry

1 red onion

1 clove of garlic

½ thumb-sized piece of ginger

1 red chili

1 tbsp curry powder

1 tsp cumin powder

1 tsp ground coriander

1 tsp ground paprika

1 400g tin chopped tomatoes

1 400g tin reduced fat coconut milk

1 400g tin of chickpeas (drained and rinsed)

1 tsp salt

½ tsp ground black pepper

small bunch of coriander

zest of ½ lime

juice of ½ lime


Thinly slice the onion and garlic and fry gently in frylight. Grate the ginger into the pan, thinly slice the chilli and add to the pan. Add the spices and cook for 30 seconds. Add the chopped tomatoes, coconut milk and chickpeas, salt and pepper. Chop the coriander and add to the pan along with the lime zest and juice. Simmer for 15-20 minutes until thickened.




Tatws Pum Munud

This is my adaptation of a traditional Welsh dish; the name means “five-minute potatoes” because it is so quick to prepare.

6 potatoes, thinly sliced

2 small leeks, thinly sliced

4 beetroot, peeled and thinly sliced

2 onions, thinly sliced

1 tin mixed beans

Vegetable stock

Layer the dry ingredients in slow cooker and add just enough vegetable stock to almost cover. Season well and cook on high for 3-4 hours or low all day. 

Another version uses sliced potatoes, onions and Vivera bacon pieces layered in stock. This is closer to the original meat version of this dish.


Lentil cottage pie

1 large onion, peeled and chopped

1 carrot, peeled and chopped

1 courgette, chopped

Mushrooms, chopped

Sweetcorn or peas

1 tin green lentils, drained, or equivalent amount of washed and parboiled dried green lentils

1 tin chopped tomatoes

Vegetable stock

Marmite

Mixed herbs

Beef gravy granules (Bisto regular are vegan; check if using another brand)

6 potatoes, peeled and chopped

Handful of frozen cauliflower florets

Fry the onion, carrot, courgette and mushrooms for a few minutes, then add the tomatoes, lentils, sweetcorn/peas and a little vegetable stock and simmer for 10-15 minutes. Stir in two teaspoons of marmite, some mixed herbs, and season well. If it’s a little thin add a couple of teaspoons of gravy granules (while it’s still simmering) and stir well until it is thick enough to hold the potato topping. Turn into an ovenproof dish.

Meanwhile boil the potatoes for 15 minutes, and then throw in a handful of frozen cauliflower florets and boil for another five minutes. Drain and mash well, adding a little water if necessary. The cauliflower should mean you don’t need any butter or milk and makes a nice light mash. Use this to top the pie, spreading it round well, and bake at 180 for 15-20 minutes.


Paprika Potatoes

2 large onions, cut into thin wedges

2 large sweet potatoes, peeled and cut into large chunks

2 large potatoes, peeled and cut into large chunks

2 red peppers, deseeded and cut into chunks

3 tbsp paprika

300ml vegetable stock

4 tbsps natural soya or oat yogurt

Salt and freshly ground black pepper

Handful of roughly chopped fresh flat-leaf parsley (optional)


Spray a large frying pan with low calorie cooking spray. Add the onions, pepper and potatoes and cook for 5-6 minutes, stirring occasionally, and adding water as required to stop it sticking. Sprinkle over the paprika and cook for 1 minute. Add the stock to the pan and bring to the boil, then cover with a tight-fitting lid and simmer for 15 minutes. Allow to cool slightly.

Stir the yogurt gently into the mixture (if required – it makes it creamier but it’s still nice without it) and heat gently for 2 minutes. Season to taste, garnish with parsley, if using, and serve with rice and vegetables of your choice.


Easy Vegan American Pancakes

300g self-raising flour

1 tsp baking powder

1 tbsp sugar

1 tbsp vanilla extract

400ml plant-based milk

Whisk together flour, baking powder, sugar, vanilla extract and a pinch of salt. Slowly pour in the milk until you get a smooth, thick batter.

Heat a little of the oil in a non-stick frying pan over a medium-low heat and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Serve with fruit, syrup, etc. of your choice.