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Delicious Vegan Recipes to Get You Through the Week

Since November is officially World Vegan Month, what better time to explore the flourishing (and not to mention delicious) world of vegan food?

You might be a self-confessed carnivore who can’t picture life without the customary weekend bacon butty. With the scrumptious recipes we’ve got in store though, we reckon you’ll definitely be tempted to give dairy-free, meat-free eating a proper go. And if you’re vegetarian and considering the switch to full-time vegan, these dishes will give you all the inspiration you need. 

Read on for some of our favourite plant-based meals – little on stress and big on flavour, they’re guaranteed to leave your tastebuds tickled and have friends and family clamouring for your recipes.

BREAKFAST

No eggs and no milk might seem limiting when it comes to breakfast but thanks to smart substitute ingredients and a little bit of creativity you can continue enjoying classic dishes. From sweet pancakes and waffles to savoury scrambles and even a full English style fry-up, there’s no shortage of yummy options. And when you’re in a rush but don’t want to sacrifice a nutritious start to the day, simply blend together fresh fruit, dairy-free yoghurt and oats for a delicious smoothie.  

SCRAMBLED TOFU

Ingredients

(serves 4-6)

  • 800g of extra firm tofu 
  • 2 tbsp oil 
  • 1 chopped onion 
  • 1 chopped green pepper 
  • 1 chopped red pepper 
  • 1/2 tsp of ground coriander 
  • 1/2 tsp of ground cumin 
  • 1 1/2 tsp of ground turmeric 
  • 425g of kidney beans 
  • 1/4 cup chopped coriander  
  • Kosher salt, freshly ground black pepper 

Method

Step 1

Place tofu on a plate lined with several layers of paper towels to absorb liquid. Using a fork or potato masher, smash tofu. 

Step 2

Heat oil in a large pan over a medium-high heat. Add onion and peppers; cook until softened. Stir in ground coriander, cumin, turmeric and tofu. Add beans and fresh coriander. Season with salt and pepper and cook through until mixed together and fully heated. 

Step 3

Serve scrambled with tortilla wraps; if you like, you can add vegan cheese and hot pepper sauce as a garnish.

STRAWBERRY PANCAKES

Ingredients

(makes 8 small pancakes):

  • 1 1/4 cup whole wheat flour 
  • 1/2 cup shredded, unsweetened coconut 
  • 1 tsp baking powder 
  • 1/4 tsp baking soda 
  • 1/4 tsp nutmeg 
  • 1/4 tsp allspice 
  • 1/4 tsp cinnamon 
  • Pinch of kosher salt 
  • 3/4 cup coconut milk  
  • 1/2 tsp vanilla extract 
  • 1 tbsp maple syrup 
  • 3/4 cup warm water 
  • Oil for pan 
  • Punnet of strawberries  
  • Optional: strawberry and banana soft serve (3 strawberries + 1 frozen banana, blended together in food processor)

Method

Step 1

Combine dry ingredients (flour, coconut, baking soda, baking powder, spices, and salt). In a separate bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla extract, maple syrup) before adding to the dry ingredients. Whisk well until no clumps remain. 

Step 2

Preheat the pan over a medium heat and add some oil. Pour 1/4 cup of batter, per pancake, onto the pan and smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Repeat until batter is finished.  

Step 3

Slice a handful of strawberries and layer between the pancakes. Make up the strawberry and banana soft serve if using and scoop on top of pancake stack. Drizzle with maple syrup and enjoy! 

MEXICAN BEANS & AVOCADO ON TOAST

Ingredients

(makes 4):

  • 270g cherry tomatoes, quartered 
  • 1 red or white onion, finely chopped 
  • Juice from 1/2 lime 
  • 4 tbsp olive oil  
  • 2 garlic cloves, crushed 
  • 1 tsp ground cumin  
  • 2 tsp chipotle paste or 1 tsp chilli flakes 
  • 2 x 400g cans pinto beans, drained 
  • Coriander, chopped 
  • 4 slices bread 
  • 1 avocado, finely sliced 

Method

Step 1

Mix the tomatoes, quarter onion, lime juice and 1 tbsp oil and set aside. Fry the remaining onion in 2 tbsp of oil until it starts to soften. Add the garlic, fry for 1 min, then add the cumin and chipotle and stir until fragrant. Tip in the beans and a splash of water, stir and cook gently until heated through. Stir in most of the tomato mixture and cook for 1 min, season well and add most of the coriander.

Step 2

Toast the bread and drizzle with the remaining 1 tbsp of oil. Put a slice on each plate and pile some beans on top. Arrange avocado slices on top, then sprinkle with the remaining tomato mixture and coriander leaves to serve. 

LUNCH

We think vegan cooking really comes into its own for lunch with a growing list of possibilities. Salads and wraps are great for warmer months while soups and hearty one-pot stews make an ideal choice for chilly days. We’ve picked recipes that are quick and easy to prepare, so you can enjoy a low effort lunch that’s filling and healthy. These dishes are also perfect for making up ahead of time if you’re looking for interesting, wholesome packed lunch options.   

SWEET POTATO & BLACK BEAN BURRITO

Ingredients

(makes 5):

  • 1 onion, diced 
  • 3 large sweet potatoes, peeled and diced 
  • 1 cup black beans (rinse and drain if using canned) 
  • 1 cup salsa (store bought if you’re short on time or you can make your own) 
  • 2 cups fresh spinach 
  • Wraps  

Method

Step 1

Rinse, peel and dice all veggies.

Step 2

Add 1/3 cup of water to a large saucepan or skillet and add the onion and sweet potatoes. Cover and let cook over a medium-high heat for 5-7 minutes. 

Step 3

Remove the lid from the pan, reduce the heat to medium and add the black beans and salsa. Add a splash of water as well, if necessary. Stir, cover, and let cook for 10-15 minutes, or until the sweet potatoes are tender. Remove from heat and set aside. 

Step 4

Once the mixture is cooled, place on the wraps and add a handful of fresh spinach. These burritos can be wrapped in parchment paper and stored in the fridge for up to 6 days (minus the fresh spinach).  

“CHEESY” JALAPENO BROCCOLI SOUP

Ingredients

(5 servings):

  • 2 tbsp olive oil 
  • 1 large onion, diced 
  • 4–6 fat garlic cloves, rough chopped 
  • 1–2 poblano peppers, diced  
  • 1 jalapeno, diced fine (use only 1/2 if you’re going for a less spicy flavour) 
  • 7 cups broccoli, cut into bite-sized florets  
  • 4 cups veggie broth  
  • 1 cup water 
  • 1 tsp salt 
  • 1 tsp ground coriander   
  • 1 tsp oregano 
  • 1/2 tsp pepper 
  • 3/4 cup cashews (soaked or simmered)  
  • 2–3 tbsp nutritional yeast or vegan cheese 

Method

Step 1

Heat oil in a large pot over medium heat; add onion, garlic, poblano and jalapeno peppers. Stir until onions are golden brown. 

Step 2

Add broccoli, broth water, ground coriander, oregano, salt and pepper. Cover and bring to a boil then turn down heat and simmer until the broccoli is tender.  

Step 3

Remove from heat and blend with cashews and nutritional yeast or vegan cheese. If you’re blender is small, do this in batches until the entire mixture is silky smooth. 

Step 4

Pour back into the pot and heat. Garnish with fresh coriander and a wedge of lime to serve. 

PISTACHIO & OAT SQUARES

Ingredients

 (makes 12 squares): 

  • 1 cup shelled pistachios 
  • 1 cup rolled oats 
  • 1/2 tsp sea salt 
  • 1/4 cup maple syrup 
  • 2 tbsp olive oil 
  • 1/3 cup unsweetened coconut flakes 
  • handful of chopped pistachios for the topping 
  • melted chocolate for drizzling on top 

Method

Step 1

Preheat the oven to 180°C and line an 8-inch square tray with parchment paper. In a food processor, process the pistachios, oats, and salt for about 30 seconds. Drizzle in the maple syrup and olive oil while the motor is still running until all the ingredients start coming together into a crumbly, almost-wet dough. 

Step 2

Press the dough evenly into the tray and top with coconut flakes and the remaining chopped pistachios. Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked through. You want the squares to still be a little soft – don’t overbake these.

Step 3

Allow to cool then finish with a little drizzle of melted vegan chocolate over the top. Cut into squares (and try not to eat the entire bake right away). If you can resist, these can be stored in a sealed container for up to a week. 

DINNER

Vegan dishes have come along way in the past few years, thanks to a growing awareness of the impact of our meat-dependent eating habits, and improved availability and accessibility to key plant-based ingredients. So, no need to feel like you’re missing out on juicy burgers or your favourite pasta dish anymore. After a long day, these recipes bring both taste and comfort with rich, bold flavours. They’ll also keep well if you decide to make a little extra for lunch the following day. 

ALFREDO TAGLIATELLE

Ingredients

(serves 2):

  • 1–2 tbsp olive oil 
  • 1/2 an onion 
  • 4 fat garlic cloves 
  • 1/2 cup cashews  
  • 1 cup veggie broth  
  • 2 tbsp nutritional yeast or vegan cheese  
  • 1/2 tsp white miso paste 
  • 1/2 tsp salt   
  • 1/8 tsp nutmeg 
  • 1 cup peas (fresh or frozen) 
  • 200g mushrooms, sautéed 
  • 150g vegan/ egg-free tagliatelle 
  • To garnish: pepper, chili flakes, lemon zest & parsley. 

Method

Step 1

Cook pasta according to instructions on packet; add peas to pasta water during the last minute of cooking. 

Step 2

To make the sauce:  heat oil over medium-low heat and sauté onion and garlic until tender and golden. Place it in a blender along with the cashews, veggie broth, nutritional yeast or vegan cheese, miso, salt and nutmeg. Blend until creamy and smooth. 

Step 3

Sauté the mushrooms in olive oil in a pan over medium heat. Cook until golden and tender, seasoning with salt.

Step 4

Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like). 

Step 5

Divide among two bowls and garnish with lemon zest, pepper, chili flakes and chopped parsley. 

BUTTERNUT SQUASH AND POTATO DAAL

Ingredients

(makes 4 servings):

  • 1 cup red lentils 
  • 2 tbsp olive oil 
  • 1 onion, diced 
  • 1 tbsp grated (or minced) fresh ginger 
  • 4 cloves garlic, minced 
  • 1 tsp cumin seeds (or ground cumin) 
  • 1 tbsp garam masala  
  • 3/4 tsp salt 
  • 1 tsp honey 
  • 1 medium butternut squash, diced into cubes 
  • 1 medium potato, diced into cubes 
  • 3 cups water 
  • 2 medium tomatoes, diced  
  • Handful fresh coriander leaves  

Method

Step 1

Rinse lentils and soak in a bowl of water. 

Step 2

In a large heavy bottom pot or Dutch oven, heat oil over medium high heat. 

Step 3

Sauté onion for 2-3 minutes, stirring, then add ginger. Sauté two more minutes, then add garlic and turn heat to medium. Add spices and salt. Stir for another minute letting spices toast, then add honey, butternut squash and potato. 

Step 4

Strain lentils and add to the pot, along with water and tomatoes. Give a stir, bring to boil and then cover. Turn heat down and let gently simmer for about 15 minutes. Check the consistency, if it’s watery, continue to simmer. 

Step 5

Spoon into a large bowl and top with coriander. Serve with toasted naan bread or fluffy white rice. 

ZA’ATAR CHICKPEA BURGERS WITH APRICOT & TOMATO CHUTNEY

Ingredients

(serves 6):

For the chutney: 

  • 2 cups chopped, seeded heirloom tomatoes 
  • 1 cup onion, chopped 
  • 1 red or orange pepper, diced 
  • 1 cup dried unsweetened apricots, chopped 
  • 1 cup apple cider vinegar 
  • 1/3 cup coconut sugar (or vegan brown sugar) 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1 tsp smoked paprika 
  • 1/2 tsp ground ginger 
  • 1/2 tsp ground allspice 
  • A few dashes of cayenne pepper 
  • 2 tbsp fresh lemon juice 
  • Salt to taste 

For the burgers:  

  • 1 1/2 cups cooked chickpeas  
  • 1 1/2 cups artichoke hearts (canned or fresh) 
  • 1 cup cooked brown rice 
  • 1/4 cup chickpea flour 
  • 1 tbsp Za’atar spice blend 
  • 1 tsp smoked paprika 
  • 1/2 tsp garlic powder 
  • Salt and pepper to taste 
  • Oil for frying 
  • Optional (for dressing): tofu feta, tahini, cucumber (sliced) and shredded iceberg lettuce

 

Method

Step 1

FOR THE CHUTNEY:

Combine the tomatoes, onion, pepper, apricots, apple cider vinegar, coconut sugar, cumin, coriander, smoked paprika, ginger, allspice and cayenne in a medium pot. Bring to a boil and then reduce to a simmer. Let it simmer for 30 minutes, stirring a few times, or until thick and chunky. Add the lemon juice and salt and remove from the heat. Let cool completely before transferring to an airtight container and storing in the refrigerator. Let it chill for 1 hour before using to allow the flavours to marry. You can make this a week in advance and it should keep for 7 to 10 days. 

Step 2

Heat a large frying pan over medium heat. Add the chickpeas and cook for a couple of minutes. Add a little water (1-2 tbsp) and cook, stirring occasionally, for 5 to 7 minutes or until the chickpeas have softened. Remove from the heat. Use a fork to gently mash the chickpeas; you want to keep them a little chunky. 

Step 3

Place the artichoke hearts in a food processor and pulse until the artichokes are broken down into little pieces (but not mushy). 

Step 4

Combine the chickpeas, artichokes, rice, and chickpea flour in a large bowl. Use your hands to mash and squeeze the mixture until it is fully combined and will hold together when you squeeze it. If it doesn’t hold together, add more chickpea flour until it holds. Add the spices and mix until combined. 

Step 5

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Divide the mixture into 6 portions and shape each into a patty.  

Step 6

Heat a large frying pan over medium heat. Add oil until the bottom of the pan is thinly coated. Once the oil begins to shimmer, place 2 to 4 patties in the pan (or as many as can fit without them getting squished). Let them cook (flipping once halfway through) until both sides are golden. Remove from the pan and transfer to the baking sheet. Once all of the patties have been cooked, pop them in the oven and let them cook for 10 minutes. Remove from the oven once firm. 

Step 7

Spread 2-3 spoons of chutney on your choice of flatbread or bun. Top with a patty.  

Step 8

Optional:  crumble tofu feta and top with freshly cut cucumbers, crunchy iceberg lettuce and tahini.  

WRITTEN BY

Aasiyah Dana

Aasiyah Dana
I often say that I knew I wanted to be a writer even before I was born! It’s been my passion for as long as I can remember and there are still days when I can’t quite believe how lucky I am to do what I love for a living. A creative writer and copywriter, I specialise in fashion, beauty and lifestyle and have a wealth of experience in digital content creation.

DISCLAIMER: We always aim to credit the original source of every image we include in our content. If you think a credit may be incorrect, please get in touch at marketing@cohorted.co.uk.

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