Going vegan, even for one day of the week can help prevent climate change and environmental destruction as well as prove to you that meat-free dishes can be delicious and nutritious too!
Your options for tasty vegan dishes were limited in the not so distant past but now a vegan revival together with innovative new cooking ideas has transformed the industry.
Here are 3 easy to cook, tasty vegan dishes that you can prepare at home. But be warned. They are so good that you might turn into a full-blown vegan!
Mushroom and Tomato Pasta
This delicious meal is easy to make and will tickle the taste buds of everyone in the house.
Serves 3-5 Prep time 10 mins Cook Time 15 mins Total 25 minutes
- 400g Wholemeal Spaghetti
- 150g of Mushrooms
- 1 680ml Jar Passata
- 1 Red Onion
- 1 Courgette
- 2 Cloves Garlic
- 1 Tbsp Maple Syrup
- 1/ tsp salt
- 1 tbsp Oil
- 1 400g tin of green lentils
- 4 cherry tomatoes
- ½ bunch of Basil
- 1.5 tbsp Tamari
- Boil some water in a medium-sized pot then add the spaghetti with some salt and oil.
- Add some oil to a pan on medium to high heat.
- Finely chop the onion, cloves of garlic and add to the pan then mix.
- Roughly chop the mushrooms and add to the pan.
- Finely chop the courgette and leave to one side.
- Pour the tamari onto the pan and then add the courgette with a pinch of salt.
- Chop the basil and tomatoes and leave to one side.
- Pour in the Passata and maple syrup to the pan and stir.
- Add in the drained lentils with 1 tsp of salt. Mix well and simmer for 5 minutes.
- Finally, add the basil and tomatoes on top of the sauce and serve with spaghetti.
Spicy Udon Noodles
This recipe is ideal for a quick delicious dinner when you are short on time.
Serves 6 Prep time 3 mins Cook Time 8 mins Total 11 minutes
- ¼ Block extra firm tofu cut into bite sizes
- 1 serving of udon noodles
- ¼ small onion thinly sliced
- 1 tsp sesame oil
- 1 scallion stalk chopped
- ½ cup chopped mushrooms
- 1 tbsp gochujang
- 1 tbsp soy sauce
- ½ tbsp mirin (optional)
- Place udon noodles in a pot of boiling water and cook until tender.
- Heat a pan on a high heat.
- Add a small amount of oil to the pan.
- Add the tofu to the pan turning occasionally.
- Mix gochujang, soy sauce and mirin together in a bowl.
- Remove the cooked tofu from the pan.
- Saute the mushrooms and onions in the pan.
- Drain the noodles and add to the pan together with the tofu.
- Add the sauce and mix all together.
- Sprinkle chopped scallion stalks and sesame seeds to the dish and serve.
Hemp and Beet Burger
Sometimes all you want is a nice burger bun and with this one, you have a recipe for life.
Serves 6 Prep time 10 mins Cook Time 20 mins Total 30 minutes
- 100g shelled hemp seeds
- 200g shelled sunflower seeds
- 2 beetroots
- 1 tsp sea salt
- Pinch of black pepper
- 1/2 tsp ground cumin
- 1 tsp dried parsley
- 1 tbsp ground coriander
- 2 tbsp coconut cream
- 2 tsp onion powder
- 4 tbsp oatmeal
- 3 tbsp hemp seeds (set aside)
- 3 tbsp sunflower seeds (set aside)
- Add hemp seeds and sunflower seeds to a blender.
- Grate the beetroot and add to the blender.
- Add in the salt, cumin, pepper, parsley, coriander, and onion powder.
- Blend briefly until it resembles a rustic blend not a puree.
- Transfer to a large mixing bowl and add the coconut cream, oatmeal and the 3 tablespoons of hulled hemp seed and sunflower seeds and mix everything together.
- Shape into burgers with your hands.
- Grill both sides on medium heat for approx 10 minutes on each side.
- Serve on a burger bun with a relish of your choice.