Table of contents for January 2022 in PlantBased

Happy New Year! Welcoming a new year brings with it all sorts of promise; even if you don’t enjoy the idea of making resolutions, there’s no doubt that January 1st gives us all a feeling of a fresh start, and we can look ahead to the rest of the year and hope for good things. Of course, in the vegan world, January means Veganuary! I’m always so excited at this time of year; not only are we blessed with lots of new product launches, but we get to welcome a whole new bunch of people who are realising that the future is plant-based. If you’re a Veganuary 2022 participant and you’re picking up PlantBased for the first time, welcome! I hope you find plenty of inspiration and guidance in these…

Vegan Fiesta Basingstoke 2nd January – Festival Place Shopping Centre – Free Taking place on the first Sunday of each month, the January event is a Veganuary special. With food, drinks, skincare and entertainment. sparkleveganevents.com Leeds Kirkgate Vegan Market 15th January – Kirkgate Market – Free Taking over the Market Kitchen in the city centre, the market will bring together artisan bakers, craft brewers, environmental charities and street food vendors. veganmarkets.co.uk Fermentation Masterclass 22nd January – Hackney - £85 A workshop with naturopath and author Åsa Simonsson; you’ll learn all you need to start making your own fermented vegetables, fruits, drinks and nut cheese. eventbrite.co.uk…

Love Plants Chick’n Arrabiata Plant-Based Ready Meal Enjoy plant-based THIS Isn’t Chicken pieces in a medium spiced tomato sauce with penne pasta, brought to you by The Vegan Kind! A tasty and convenient way to get one of your 5-a-day. Available online for delivery right to your door. £3.79, thevegankind.com/supermarket Water in a Box Filled with 100 per cent British spring water; quench your thirst without clogging our oceans with this sustainable and responsible boxed water brand. Each carton is widely recyclable, has a low carbon footprint, is lightweight and has a resealable bio-based cap. £0.79-£0.99, select retailers waterinabox.co.uk for 12-pack, from £8.99) Blend My Day Beautyfuel Overnight Oat Bowl This all-in-one overnight oat bowl will nourish your skin from the inside out thanks to camu camu, the world’s most…

 @nourishingamy–follow on Instagram Amy is the recipe developer and food creator behind Nourishing Amy, sharing beautiful images and plenty of vegan food inspiration. Follow Amy for easy and fun recipes!  @veganbunnychef– follow on Instagram If you’re looking to add some colour to your feed, Elle’s Vegan Bunny Chef is the account to follow. Her recipes are full of wholefood ingredients with fun twists that will make eating a delight!  @makeitdairyfree– follow on Instagram, TikTok and YouTube Larisha and Andrew are the married couple behind Make It Dairy Free, sharing recipes and ideas for meals and snacks, as well as vegan hauls from their favourite shops.  @theurbancanteen– follow on Instagram, TikTok and YouTube Professional chef Paul shares his simple, inexpensive and easy creations, perfect for anyone who is looking to maintain…

Serves: 6 This recipe is flavour packed. Made with a simple vegan taco meat, topped with crunchy veg, and drizzled with vegan cashew queso cheese sauce (find recipe on page 25). It’s simple yet colourful and so gourmet. The perfect dinner for an evening fiesta. For the vegan taco meat: • 2 tbsp coconut oil• 340g (12oz) plant-based ground or lentils (green or black), or extra-firm tofu (cut into small chunks)• 1 tsp onion powder• 1 tsp garlic powder• ½ tsp cumin• 1 tbsp chilli powder• ¼ tsp chilli flakes• 1 tbsp nutritional yeast• 2 tbsp tomato paste• 2 tbsp soy sauce• 2 tsp maple syrup• Pinch sea salt Toppings: • 8 corn tortillas• 240ml (8 fl oz) Vegan Queso (see recipe on page 25)• 25g (0.8 oz) pickled onions…

Serves: 6 These burgers use Flora Plant B+tter, a delicious, dairy-free alternative to dairy butter. It has the same creamy, rich flavour but is made from natural ingredients and has 50 per cent lower climate footprint than dairy butter. For the sauce: • 2 tbsp Flora Plant B+tter salted• 1 small onion, finely chopped• ½ tsp salt• 2 cloves garlic, finely chopped• 2 tbsp tomato purée• 1 tsp smoked paprika• Small cup of whiskey• 400ml (13.5 fl oz) tomato sauce• 20g (0.7 oz) black treacle• 2 tbsp maple syrup• 2 tbsp apple cider vinegar• 1 tbsp mustard• 1 medium onion• 3 cloves garlic, finely chopped• 400g (14.1 oz) mushrooms, sliced• 250ml (8.4 fl oz) vegetable stock• 2 tbsp finely chopped fresh thyme• 6 whole-wheat hamburger buns• Handful of rocket 1…

• 140g (4.9 oz) peanut butter• 2 cloves of garlic, minced• ½ tbsp grated fresh ginger• 2 tbsp soy sauce• 2 tbsp lime juice• ½ tbsp maple syrup• ¼-½ tsp red pepper flakes (optional)• 2-4 tbsp filtered water 1 Put all the ingredients except the water into a bowl and mix until well combined. 2 Add 2 tablespoons of the filtered water and stir gently until incorporated, then continue adding water 1 teaspoon at a time until the dressing reaches your preferred consistency. 3 Leave to stand for 5 minutes to allow flavours to combine before serving. 4 Refrigerate leftovers in a sealed container for up to 10 days.…

Serves: 2 or makes 1 mini loaf This cake tastes like baklava – but without all the effort of the delicate layering and buttering of a baklava. For the almond tahini loaf: • Baking spray or vegan butter, for coating• 150g (5.3 oz) plus 2 tbsp all-purpose (plain) flour• 1 tsp baking soda• ½ tsp baking powder• ¼ tsp salt• 2 tbsp plus 2 tsp tahini, stirred• 2 tbsp plus 2 tsp vegetable oil or coconut oil• 240ml (8 fl oz) unsweetened plain full-fat almond or coconut milk• 125g (4.4 oz) raw cane sugar• ½ tsp almond extract For the rose glaze: • 125g (4.4 oz) raw cane sugar• 1 tsp rose essence or rose water• ¼ tsp fresh lemon or orange juice (optional, but helps prevent crystallization of glaze)•…

Makes: 8-12 A delicious twist on the classic millionaire bites, these are just as rich and indulgent but with the added crunch and taste of salted pretzels and sweet pecans. They are made with a no-bake biscuit base, a salted 4-ingredient no-date caramel and a thick layer of dark chocolate. These bites are naturally vegan and gluten-free and only take 20 minutes to make. For the biscuit base: • 120g (4.2 oz) oats or oat flour (gluten-free if needed)• 60g (2oz) ground almonds• 60g (2oz) pecans• A pinch of salt• 50g (1.7 oz) runny almond butter• 2 tbsp maple syrup• 3 tbsp coconut oil, melted For the caramel layer: • 90g (3oz) runny almond butter• 3 tbsp coconut oil, melted• 3 tbsp maple syrup• A pinch of salt• 10g (0.3…

Serves: 4-6 The traditional Danish name of this soup is Rødgrød med fløde, which translates to ‘red porridge with cream,’ but it is more like a thick soup than porridge. • 1 kg (3 oz) ripe red berries (such as strawberries, raspberries, redcurrants, lingonberries)• 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)• 25 fresh medjool dates, stoned• 350ml (12 fl oz) cream of your choice, for serving 1 Place the berries, vanilla and 250ml (8.5 fl oz) water in a saucepan. Bring slowly to simmer on a low heat. Mash the pitted dates with a fork on a plate until smooth and add to the pan. Simmer for about 10 minutes – the berries and dates should almost have dissolved. Remove from the heat and mix the soup…

Serves: 5 A rich, creamy and hearty soup that gives a warm satisfying feeling. • 2 tbsp olive oil or vegan butter• 1 medium onion peeled and diced• 2 garlic cloves peeled and crushed• 2 large leeks sliced (up until the dark green leafy part)• ½ tsp pink salt• 4 large potatoes peeled and diced• 1.2L (2.1 pints) water mixed with vegetable stock• ½ tsp ground pepper• Optional: chives chopped (to garnish) 1 Heat the oil in a large pot in medium-high heat. Add the onion and fry for 2 minutes, add the garlic and continue to cook until the onions look translucent. Add the leeks and salt and cook for a further 7-10 minutes until slightly browned. 2 Add the potatoes and vegetable stock and bring to the boil.…

Serves: 4 This soup is the perfect nourishing bowl for chilly evenings. The idea of adding apple to a soup might sound a bit strange but it actually works so well paired with the hearty flavour of the celeriac. • 1 tbsp coconut oil• 3 shallots (peeled and chopped)• 2 tbsp grated ginger• 2 garlic cloves (minced)• 1 celeriac root (peeled and chopped into pieces)• 1 apple (e.g. Jazz Apples, core removed and chopped into pieces)• 1 tsp cumin powder• 400ml (13.5 fl oz) vegetable stock• Salt and pepper to taste To serve: • Extra virgin olive oil• Savoury granola 1 Add the coconut oil to a large pan and once hot, add in the chopped shallots, ginger and garlic. 2 Cook on a medium heat until the onion starts…

Makes: 14 These irresistible cookie bites are naturally gluten-free, oil-free, refined sugar-free and made with only 6 wholesome ingredients. They are perfect for a healthy and delicious snack ready to enjoy at any time of the day! • 150g (5.3 oz) shredded coconut• 1½ ripe banana (160g/5.6 oz without the skin)• 30g (1oz) coconut sugar• 1 tsp vanilla extract• ⅛ tsp salt• 60g (2oz) white rice flour• 30g (1oz) dark chocolate chips 1 Preheat the oven to 180°C/350°F/Gas 4 and line a baking sheet with parchment paper. 2 Process the shredded coconut in a food processor into a coarse, chunky flour. Set aside.  3 Add banana, coconut sugar, vanilla and salt into food processor and mix to purée. 4 Add in the processed shredded coconut and rice flour and pulse…

Serves: 4-5 Nutritional yeast adds a savoury, cheesy flavour to crispy kale and is a wonderfully tasty and nourishing addition to your cupboard. • 1 large bag of curly kale• 3 tbsp extra-virgin olive oil• 2 large handfuls of nutritional yeast• Rock salt• Black pepper• Dried chilli flakes, to taste, or another seasoning of your choice (try garlic granules, paprika, curry powder, mixed herbs, grated lemon zest) 1 Preheat your oven to 170°C/340°F/Gas 3. Wash the kale then dry it thoroughly with a clean tea towel or kitchen roll. Tear off all the hard stalks until you have only leaves and soft stalks left. Lay these in a large ovenproof dish. Drizzle with the olive oil and rub in the kale with your hands until every piece is covered. 2…

Serves: 4 Make these up ready to grab from the freezer when you are in need of a little boost! • 160ml (5.4 fl oz) plant milk• 200g (7oz) berries• 2 tbsp sweetener For the toppings: • Extra (whole) berries, into the mixture, optional You will also need: • Ice pop moulds 1 Mix all the ingredients together in a blender until smooth. 2 Fill into the moulds and add some extra berries if you want to. 3 Freeze for at least 6 hours. • Recipe by Hanna and Manel from @addictedtohumus, addictedtohumus.com…

Serves: 2 Healthy breakfasts need not be boring! Try out these fun breakfast tacos that kids will love getting involved in. • 1 bell pepper, any colour• ½ sweet onion• 2 tbsp water, plus more as needed• 1 (400g/14oz) block firm tofu, well pressed• ½ tsp kala namak salt• 60ml (2 fl oz) non-dairy milk• ½ tsp red pepper flakes• ½ tsp ground cumin• ⅛ tsp freshly ground black pepper• 4 small tortillas• Salsa, for topping• Optional toppings: shredded vegan cheese, hot sauce, sliced avocado 1 Prep and cook the veggies. Dice the bell pepper and onion. In a large skillet, heat the water over medium-high heat until it bubbles. Add the bell pepper and onion. Cook for 4 to 5 minutes, or until the vegetables are mostly soft, adding…

Makes: 1.5L (3 pints) We prefer to keep our granola simple – a few basic ingredients, some dried fruit and a natural sweetener. We usually add more spices during the winter and fewer in the summer. Use this recipe as a base, and then add your own favourite fruit, seeds and spices. For the basic ingredients: • 175g (6oz) rolled oats• 175g (6oz) rolled rye or rolled spelt• 150g (5oz) nuts (such as almonds, hazelnuts or walnuts) roughly chopped• 40g (1.5 oz) coconut flakes• 100g (3.5 oz) seeds (such as sunflower and pumpkin)• 1 tsp ground spices (such as cardamom, nutmeg, clove or cinnamon) Liquids for roasting: • 4 tbsp liquid sweetener (such as apple syrup, agave nectar or maple syrup)• 4 tbsp coconut oil, melted (or water) Dried superfood:…

Serves: 2 This is a great healthy breakfast that you need to make the night before you eat it. We made ours with a little agave and sugar-free yoghurt. • 500g frozen bramble berries• 85g sugar or 1-2 tbsp agave• 45g (1.5 oz) organic oats• 300g non-dairy yoghurt• 125g fresh blueberries 1 To make your fruit compote, add your frozen fruit and sugar (or agave) to a small pan. Gently simmer until the sugar has dissolved and the fruit has softened. 2 When the compote has thickened slightly, remove from the heat and allow to cool. Taste and adjust and add sugar as necessary. Any leftover compote can be stored in the fridge. 3 Layer your raw oats, yoghurt and fruit compote in a glass allowing the oats to soak…

Serves: 4 Aubergines love oil. They come alive with flavour and texture when they can drink as much as you will give them and they exchange their astringency for sweet, fleshy velvet. Make sure the aubergine is fried until soft and translucent in this dish, which will take some time, but is still an easy half-hour cook. Paired with the silky aubergine, ribbons of sweet shallot weave heady magic into this timeless combination of ingredients. • 125ml (4 fl oz) vegetable oil• 1 tsp fenugreek seeds• 1 clove garlic, crushed• 6 round shallots halved, and finely sliced• 2 large aubergines/eggplants, cut into 1.5 cm/5/8-in pieces• ½ tsp ground turmeric• ¼ tsp chilli powder• 1 tsp ground coriander• 1 tsp salt• Small handful coriander/cilantro, stalks and leaves roughly chopped 1 Heat…

Serves: 3-4 A vibrant, flavour-packed and gut-healthy sandwich that is naturally vegan and gluten-free and high in fibre. Layer up griddled aubergine, courgette and tofu with a delicious homemade kale and almond pesto and serve with fresh tomatoes and salad. For the kale almond pesto: • 50g (1.7 oz) almonds• 2 tbsp lemon juice• 2 tbsp olive oil• 1 garlic clove, crushed• 20g (0.6 oz) fresh basil• 20g (0.6 oz) kale, de-stemmed• 2 tbsp nutritional yeast• 1-2 tbsp water• Salt and pepper For the vegetables and tofu: • 300g (10.5 oz) tofu, in thin strips• 1 courgette, thinly sliced• 1 aubergine, in rounds• 3 tbsp olive oil For the sandwich: • 6-8 slices bread• Fresh salad leaves• 1 large tomato, sliced• Fresh basil• Sesame seeds 1 Make the kale almond pesto:…

MOMA Raspberry, Chia & Pumpkin Seed Jumbo Oat Porridge Sachets Featuring their signature blend of wholegrain British jumbo oats and containing absolutely no added sugar, these sachets are a deliciously healthy way to kick start your day. Just add your choice of milk and microwave for two minutes, to create the perfect warming winter brekkie. £2.75 (8x35g sachets), Sainsbury’s, Tesco, Waitrose, Morrisons & Ocado PB Question of the Month We asked our followers on Instagram: DID YOU BEGIN YOUR VEGAN JOURNEY WITH VEGANUARY? YES 36% NO 64% Veganuary is a great starting point for people who want to try veganism, not least because there’s a ready-made community of thousands of others who are doing the same thing! Head to page 20 for 28 pages of inspiration and advice.…

Regularly used in cooking as a thickening agent, arrowroot is a starchy powder that is extracted from the root of various plants, notably one called maranta arundinacea. It’s most commonly used as a thickener in soups, pies and desserts, but can also be used as a flour for a gluten-free option. Arrowroot is a source of carbohydrates, vitamin B9, calcium and potassium. It’s also a rich source of vitamin B9 (folate), which is essential for development during pregnancy. 1 Naked Biotics Health Gut Shot A daily liquid shot of live, blended bacteria, containing 12 strains and multiple classes of bacteria. Available in two options: Maintain and Restore. £19.95 (2 week supply), nakedbiotics.co.uk 2 BeYou Bloatex Formulated to support digestive health, these daily vitamins are packed with tummy-loving ingredients to support…

DR.VEGAN Take a free, online Diet Profile with DR.VEGAN; it will help you understand your diet and discover your nutritional needs, and order the right supplements for you. You’ll receive a free pill tin with your first order, which can be refilled with capsules; perfect for DR.VEGAN’s subscription service, meaning you’ll never run out of your daily nutrients. Try the vegan Omega 3 option – sourced from algae to improve and maintain a healthy brain, heart and eyes. Omega 3 is an essential fatty acid that can be difficult to obtain on a plant-based diet, making it an essential supplement. Find out more: drvegan.com The Plant Pioneers range at Sainsbury’s (sainsburys.co.uk) has some new fishy additions. The supermarket has added a new ‘tuna’ option to its shelves, made from soya…

Research by Wildgoose Events (wearewildgoose.com) has found that Greenwich ranked as the best borough for vegan-friendly pubs in the capital, with one in three offering vegan options on the menu. The analysis looked at TripAdvisor reviews, the percentage of ‘excellent’ rating, and the special dietary items on offer at 935 food-serving pubs, across all 14 inner London boroughs. The top-rated vegan-friendly pub in Greenwich is The Prince of Greenwich Pub, with 77 per cent ‘excellent’ ratings. Wandsworth, Hammersmith and Fulham, Hackney, and Kensington and Chelsea made up the remainder of the top five, with Southwark and City of London coming bottom. Jonny Edser, Director at Wildgoose Events, said: “Once again, we’re seeing just how much people love London’s pub. The research shows us that in some boroughs, almost half of…

Elephant Box Clip and Seal Lunch Box No.4 This box is 100 per cent leakproof with an adjustable divider, made from premium stainless steel. Hygienic, toxic-free and ultra-durable, perfect for taking food with you! £31, elephantbox.co.uk Solasta Skin REVITALIZE ME Bath Salts Restore and balance your body and mind; surrender to the uplifting and energising citrus scenes and dried flowers, as these natural sources of minerals and antioxidants recharge and detox your body. £35, solastaskin.com Skagen Aaren Ocean watches This collection from Skagen has been made using upcycled ocean-bound plastic waste, repurposed into durable plastic and used to manufacture eco-friendly watches. Available in five colour options, including Ocean Blue and Storm Grey. £159, skagen.com Microplane® Bowl Grater This grater fits onto a mixing bowl, and has been created extra coarse,…

Natural Flava Craig & Shaun McAnuff Brothers Craig and Shaun are the team behind Original Flava, an online platform celebrating delicious and authentic Caribbean cuisine. Natural Flava is their brand new book, featuring quick and easy plant-based Caribbean recipes, with everything from Jerk Cauliflower Wings to Plantain Cookies. Released on 6th January, published by Bloomsbury. Vegan Roasting Pan Katy Beskow Katy Beskow returns with another collection of recipes perfect for everyone, from vegan beginners to kitchen pros. All cooked in a roasting tin, baking sheet or muffin tin, the ideas are oven-to-table recipes, with light meals, supper, sides, snacks and sweet bakes. Out now, published by Quadrille. My Vegan Year Niki Webster This bright and fun recipe book from Niki Webster, the brains behind Rebel Recipes, is a guide to going…

Makes: 6 This vegan crunchwrap supreme is fully loaded! Made with homemade vegan queso, vegan ‘ground meat’, crunchy tortilla, lettuce, salsa, tomatoes and avocado. All packaged together in a tortilla wrap and pan-fried into a crispy and neat hand-held tortilla pocket. • 240ml (8 fl oz) homemade vegan queso (see recipe to the right)• 1 tbsp coconut oil• 340g (12oz) plant-based ground• 4 tsp taco seasoning• 6 large 10-inch tortillas• 6 small 5-inch tortillas (or two more 10-inch tortillas cut into quarters).• 25g-50g tortilla chips• 130g (4.5 oz) salsa• 100g (3.5 oz) chopped tomatoes• 75g (2.6 oz) iceberg lettuce grated• 5g cilantro (coriander) leaves chopped• 2 avocados mashed• Olive oil for drizzling 1 If using the homemade Vegan Queso, make this now. (Alternatively you can use store-bought). 2 Melt the…

Serves: 2 A decadent, nutritious and super simple meal to enjoy. • 2 or more baking potatoes depending on how many you want• 1 tbsp olive oil, to brush• 1 tbsp course sea salt, to sprinkle For the filling: • 1 tbsp olive oil• 1 small onion, chopped• 1 garlic clove, minced• 75g (2.6 oz) chestnut mushrooms, sliced• 90g-120g (3-4 oz) spinach• 1 tsp chilli flakes• Himalayan salt, to taste• 1 tsp black pepper, to taste• 2 tbsp plant-based cream, optional 1 Heat oven to 200°C/400°F/Gas 6. Prick the potatoes with a fork, brush olive oil over each potato and transfer to a baking tray. Sprinkle sea salt over the potatoes and place in the oven to bake for 35-40 minutes until the skin is crispy and the flesh is…

Serves: 4 as a side Think you have to miss out on good cauliflower cheese if you’re following a plant-based diet? Think again! This one is also gluten-free so even more people can enjoy it. For the vegan cheese: • 600ml (1 pint) vegan milk• 4 tbsp FREEE Organic Cornflour• 150g (5.3 oz) vegan cheese• Salt and pepper For the cauliflower cheese: • 1 cauliflower• 1 tsp wholegrain mustard 1 Measure the milk into a saucepan then remove five tablespoons into a bowl. 2 Heat the pan of milk until it is almost boiling, then remove from the heat. 3 Add the cornflour to the cold milk stirring to make a smooth paste. Pour half of the hot milk onto the paste stirring as you do this, then tip the…

Serves: 4 Try these delicious crepes using Crackd The No-Egg Egg, perfect for anyone trying Veganuary this year! • 60ml (2 fl oz) Crackd The No-Egg Egg• 400ml (13.5 fl oz) vegan milk• 180g (6.3 oz) plain flour• Salt and pepper to taste (for savoury)• 10g caster sugar (for sweet) 1 Place the vegan milk into a jug, add the flour and whisk in. 2 Add the Crackd and mix well until smooth. 3 Add the salt and pepper or sugar depending if you are making sweet or savoury crepes and whisk again. 4 Place enough vegetable oil or vegan butter into a non-stick frying pan and put on a medium heat until it sizzles. 5 Pour enough mix into the pan to barely cover the surface when the pan…

Serves: 4-6 A quick and easy light lunch option, this noodle dish is packed with plant power. • 380g (13.4 oz) Fry’s Chicken Style Strips• 200g (7oz) rice noodles• 5 tbsp sweet chilli sauce• 3 tbsp rice wine vinegar• 175g (6.1 oz) edamame beans, shelled• 150g (5.2 oz) bean sprouts• 3 spring onions, finely sliced• 2 tbsp vegetable oil• 2 carrots, peeled and grated• 250g (8.8 oz) red cabbage, shredded• 200ml (6.7 fl oz) vegetable stock• 10g fresh coriander• 2 limes, cut into wedges 1 Cook the rice noodles according to the package instructions, drain and set aside. 2 In a large bowl, mix together the sweet chilli sauce, rice wine vinegar, edamame beans, bean sprouts and spring onions until combined. Set aside. 3 Heat a large sauté pan or…

A new government pilot scheme has started, with users wearing wrist devices that will award points for increasing healthy behaviours such as increased step count and eating more fruit veg. Points unlock rewards including gym classes and discounts for shops and cinemas. The HeadUp pilot will run for 6 months from January. Chickpea Omelette Serves: 1 This omelette is made with chickpea (gram) flour; it’s a brilliant egg substitute for vegans as it is rich in protein, fibre and iron. The omelette is filled with tomatoes and spinach, but you could add chopped red onions, mushrooms, red peppers or peas. • 60g (2.1 oz) chickpea (gram) flour• ¼ tsp salt• ⅛ tsp baking powder• A pinch of turmeric, paprika and nutritional yeast flakes• 125ml (4.2 fl oz) plant milk alternative…

Serves: 4 This recipe was inspired by Mexican tortilla soup and it has a great spicy vibe. Any sort of chilli paste is fine – we like to use chipotle for its smoky flavour and it works so well with the lime zest and juice to bring this soup to life. And if you fancy, you can replace half the vegetable stock with a can of coconut milk. • 2 tbsp coconut or olive oil• 1 large onion, finely chopped• 500g (17.6 oz) squash or pumpkin, peeled and diced• 250g (8.8 oz) cauliflower florets, roughly chopped • 3 garlic cloves, finely chopped• 1-3 tsp chilli paste, to taste• Zest and juice of 1 lime• 800ml (1.7 pints) vegetable stock• Sea salt and black pepper To garnish: • 1 tsp oil•…

Serves: 4-6 Make the most of nature’s bounty with this warming soup, laced with the sharp, citrussy flavour of galangal and mellow taste of coconut cream. • 1 tbsp sunflower oil• 1 onion, chopped• 4 tsp Thai red curry paste• 1 tsp galangal paste• 2 garlic cloves, finely chopped• 1 butternut squash, about 1 kg (2lb), peeled, deseeded and cut into 2 cm (¾ inch) chunks• 250ml (8 fl oz) carton coconut cream• 750ml (1.3 pint) vegetable stock• 1 tbsp soy sauce• Small bunch of coriander• Salt and pepper 1 Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry until softened. Stir in the curry paste, galangal and garlic and cook for 1 minute, then mix in the squash. 2…

Serves: 6 We love this soup so much we sometimes have to make it twice a week! Hearty, warming and perfect for those icy winter days. • 1 tbsp olive oil• 2 medium onions (chopped)• 3 cloves garlic crushed• 2 sticks of celery chopped• 1 large carrot chopped• 1 sprig of fresh thyme picked• ½ tsp chopped oregano• 1.8L (3.1 pints) hot vegetable stock• 2 tins butter beans, drained• 1 tin cannellini beans• 150g (5.2 oz) kale, washed and chopped• Sea salt and black pepper to taste 1 Add the olive oil to a large hot pan. Add the onions, garlic, celery, and carrot and sauté for five minutes. 2 Add the thyme and oregano and sauté for a further 30 seconds. 3 Add the veg stock and the beans,…

This super easy, healthy avocado hummus recipe with only 6 simple ingredients is a delicious snack that can be made in minutes! • 1 can (400g/14oz) chickpeas, drained (reserve the liquid)• 1 large or 2 small ripe avocado• 2 cloves garlic• 2 tbsp lime juice (from 1 lime)• 2 tbsp tahini• 2 tbsp extra virgin olive oil• ¼ tsp sea salt• Freshly cracked pepper, to taste• 3-6 tbsp reserved chickpea liquid• Extra olive oil, for drizzling• Crushed red pepper, for sprinkling (optional) 1 In a food processor, blend together all ingredients except for reserved liquid. 2 While blending, add reserved chickpea liquid 1 tablespoon at a time until you reach your desired consistency and smoothness. 3 Spread hummus into a serving bowl and drizzle with olive oil and sprinkle with…

Serves: 4-5 as a snack Nut butters are expensive in the shops and it is really easy to make your own. What’s more, you can tweak the results to your own tastes. Try throwing some chia seeds in there for extra nourishment and goodness. • 400g (14.1 oz) almonds• 75ml (2.5 fl oz) organic extra-virgin olive oil• ½ tsp ground rock salt• 2-4 large tbsp coconut butter• 1 tbsp coconut nectar or coconut sugar• 1 large tbsp raw cacao powder (optional) 1 Spread the almonds out in a large baking tray, drizzle with the olive oil and sprinkle with the salt. Roast them in a fan oven preheated to 180°C/350°F/Gas 4, opening the oven frequently to give them a really good shake and check they aren’t burning. Roasting the almonds…

Serves: 4 Super crispy baked polenta fries – healthy, delicious, vegan, and easy. Only for real fries and polenta fans! For the polenta: • 480ml (16 fl oz) vegetable broth• 240ml (8 fl oz) water• 270g (9.5 oz) polenta• ½ tsp thyme• ½ tsp sage• ½ tsp oregano• 2 tbsp dairy-free butter or olive oil For the fries: • 2 tbsp olive oil• Sea salt 1 In a large pot, bring vegetable broth and water to a boil. Add polenta, herbs, and dairy-free butter, reduce heat to low, and simmer for 5-10 minutes, stirring occasionally. Season with salt and pepper. 2 Lay a baking sheet with parchment paper (or grease with oil) and spread the warm polenta evenly over it. Let it cool for at least one hour in the…

Serves: 2-3 A thick and creamy strawberry vanilla milkshake made with only 4 ingredients. This shake is vegan, gluten-free, packed with fresh fruits and makes a delicious change to your morning smoothie or dessert shake. • 300g (10.5 oz) frozen strawberries• 1 ripe banana• 300ml (10.1 fl oz) oat milk• 100g (3.5 oz) plant-based yoghurt To serve: • Extra yoghurt, fresh strawberries, cacao nibs, pistachios, coconut 1 Add all the ingredients into a blender and blend until smooth. 2 Serve straight away with some extra yoghurt, fresh strawberries, cacao nibs, pistachios, and coconut, if desired. • Recipe by Amy Lanza, Nourishing Amy with Califia Farms UK, nourishingamy.com…

Serves: 4 This is a Bengali-style pulao rice that’s aromatic because of the spices used and wholesome because of the veggies and basmati rice. This dish is served in Bengal on almost all happy occasions. • 1½ tsp salt• 1 tsp garam masala• 1 tsp freshly ground black pepper• 1 tbsp vegetable oil or vegan ghee• 1 cinnamon stick• 4 cloves• 2 bay leaves• 1 cardamom pod• 2 tbsp cashews• 2 green chile peppers, halved• 30g (1oz) peeled and chopped carrots• 45g (1.5 oz) green peas• 75g (2.6 oz) chopped green beans• 2 tbsp raisins• 245g (8.6 oz) basmati rice, cooked 1 Mix the salt, garam masala, and black pepper in a small bowl and set aside. 2 Heat the oil in a medium kadhai over medium heat. Sauté the…

Serves: 4 Barley is great in a salad like this or you can use farro – a super-healthy grain that has a similar nutty taste to barley and is quicker to cook. Whichever grain you use, this is a big earthy salad with plenty of flavour and texture. • 100g (3.5 oz) barley, well rinsed (or farro)• 1 tbsp olive oil• 1 garlic clove, grated or crushed• 150g (5.3 oz) salad leaves• 200g (7oz) green beans, topped, tailed and blanched• 2 large cooked beetroots, peeled and diced• Small bunch of dills, leaves only• Small bunch of parsley, leaves only• Small bunch of mint, leaves only• 50g (1.7 oz) walnut pieces, lightly toasted• Sea salt and black pepper For the dressing: • 50ml (1.6 fl oz) vegan alternative to buttermilk (see…

How long have you been vegan, and what made you make the change? I became full vegetarian 15 years ago and began cooking 100 per cent vegan about 4-5 years ago. Most of our cooking at home is actually vegan by default. What would you cook a die-hard omnivore to sway them to a plant-based diet? Probably my whole roasted turmeric fennel seed cauliflower with scallion tahini, dates and fresh coriander. Hearty, healthy and very satisfying, plus it’s gorgeous to look at! Where’s the best place in the world for vegan food? India! Maharashtra specifically – tons of options, so many creative uses of vegetables, legumes and grains; the dishes are endless! Where is your favourite vegan restaurant? I actually love restaurants that aren’t necessarily ‘vegan’, but have endless vegan…

This new cookbook has recipes to suit every occasion, by a vegan chef with years of experience in vegan cooking and baking. Erasmia has written this book in a way to make it easy enough for anyone to use without compromising on flavour. A great introduction to vegan cooking and baking and suitable for all levels. Pick up a copy at the Hungry Cat Cafe in Harleston. £18.95 (paperback) or £9.99 (Kindle), amazon.co.uk January picks A healthy start to the year…

Veganuary (veganuary.com) has released a fully updated edition of its best-selling book, How to Go Vegan. Originally published in 2017, the book hit the bestseller list, and has now been increased to nearly double the size for a new generation of budding vegans. It features new sections on raising vegan children, dealing with allergies on a vegan diet and how veganism fits with religion and faith. It also includes some brand new recipes featuring ingredients such as jackfruit, aquafaba, and nutritional yeast. Praise for the new book came from Veganuary ambassadors, including author and poet Benjamin Zephaniah: “For those of you who are thinking about going vegan, or those who are hesitating, this book is for you. Think of it as first aid. It contains facts, wisdom, truth and it’s…

Head to plantbasedmag.com for recipe ideas using all of these ingredients, and loads more! 1 Lentils If you’re looking to recreate some of your favourite dishes that use minced meat, look no further than the humble lentil. Rich in fibre, folate and potassium, they are a heart-healthy food, and they are also a source of protein, iron and B vitamins. Lentils have traditionally been a staple in Asian and North African cuisines. When you’re cooking with lentils in place of meat, use green or brown varieties; red lentils tend to have a distinctive flavour that can affect the overall taste of a dish. Lentils can be bought pre-cooked in tins or packets, but bear in mind that if you’re buying them dried, it’s important to make sure they are thoroughly…

It’s easy to start a vegan diet, but how do you stay motivated to keep it? Well, lucky for you these 5 tips will help motivate you to stay the course. Personally, I found these tips incredibly helpful in maintaining a vegan diet. Arming yourself with knowledge, both inside and outside of the kitchen, is a recipe for success! (Pun intended) I’m sure you will find them just as helpful as I did. have tried before. A vegetable curry or simple dahl are delicious freezer-friendly meals that you can enjoy through the work week (find some recipe ideas at twospoons.ca. Making vegetarian sushi for dinner is a lot of fun for date nights! You’ll soon see that there is no compromise on taste when it comes to eating vegan. In…

Makes: 240ml (8 fl oz) This vegan queso dip is smooth and creamy, fiery and cheesy. It makes for a great cheesy dip with tortilla chips and fresh veg. Or lather into tacos and burritos. • 140g (5oz) raw cashews• 180ml (6 fl oz) hot water, splashes more if needed• 2 tbsp nutritional yeast• 1 clove garlic• 1 tsp chilli powder• ½ tsp onion powder• ½ tsp cumin• ½ tsp sea salt• 2 tsp hot sauce 1 Toss everything into a high-speed blender, and blend until smooth and creamy. (Add up to 60ml (2 fl oz) more hot water, in splashes, if needed to thin for blending.) • Recipe by Two Spoons, Hannah Sunderani, founder of the popular blog, twospoons.ca, and The Two Spoons App…

Serves: 4 Coating your tofu in cornflour before you fry it is a great kitchen hack to attain an optimal level of tofu crispiness. Pile up your golden blocks like you’re playing a delicious game of Jenga, and pour over your sticky sriracha and soy glaze. Ready in 30 minutes. A firm favourite of our recipe testers. • 300g (10.5 oz) basmati rice• 2 × 280g (10oz) firm tofu (we like the tofoo co. Naked tofu)• 200g (7oz) tenderstem broccoli• 1 lime• 2 spring onions (optional)• 5 tbsp cornflour• 3-4 tbsp sriracha• 1½ tbsp maple syrup• 6 tbsp soy sauce (if you’re cooking gluten free, substitute the soy sauce for tamari)• 1 tbsp sesame seeds• A handful of fresh coriander• Salt and black pepper• Vegetable or sesame oil 1 Cook…

Serves: 4 Create your favourite fakeaway with Oumph!’s award-winning new plant-based döner kebab. It’s easy and quick to cook – an awesome meal any time of day or night! Oumph! Kebab Döner Style is made from peas. It’s 100 per cent plant-based and free from gluten. Find it in the freezer section in Tesco, Sainsbury’s, Iceland and in Asda from January. • 1 pack Oumph! Kebab Döner Style (280g)• 3 tbsp water• 4 large tortillas• 6-7 chillies (medium or hot), cut into chunks• 20g tenderstem broccoli• 3 tomatoes• 1 onion• 2 lemons, cut in half• Cooking oil, for frying• Fajita spice, to taste For the tomato sauce: • 1 tin crushed tomatoes• 1 clove of garlic, crushed• 1 tsp chilli flakes• Salt, pepper and lemon, to taste 1 To make…

Makes: 6 A great way to use up any leftover smoothie you may have. The flavours of the smoothie come right through and it bakes beautifully. • 265g (9.3 oz) self-raising flour• 1 tsp baking powder• 200g (7oz) soft light brown sugar (plus a wee bit extra for dusting)• 250ml (8.4 fl oz) pure fruit smoothie• 120ml (4 fl oz) vegetable oil• 1 banana, cut on the diagonal into 5mm slices• 2 strawberries, each cut into three slices You will also need: • 6-cup muffin pan• 6 tulip muffin wraps 1 Heat the oven to 200°C (180°C fan)/400°F/Gas 6 and pop the muffin wraps in the muffin pan. Weigh out the flour, baking powder and sugar into a bowl and give it a quick whisk to combine. 2 Measure the…

Makes: 10 large cookies Made with ground ginger and stem ginger, these soft and chewy cookies have a fabulous flavour. Very quick to make, and perfect for snacks, lunchboxes and treats. • 200g (7oz) plain flour• 2 tsp baking powder• 2 heaped tsp ground ginger• 1 tsp cinnamon• ½ tsp salt• 100g (3.5 oz) vegan butter or margarine, softened• 75g (2.6 oz) stem ginger (about 4 or 5 balls), finely chopped• 100g (3.5 oz) brown sugar• 1 tbsp oat milk or other non-dairy milk• 4 tbsp agave syrup 1 Preheat the oven to 180°C/350°F/Gas 4 and grease or line a baking sheet with parchment paper. 2 In a large bowl, mix the flour, baking powder, ginger, cinnamon, and salt. 3 Add the vegan butter and rub it into the mixture…

With over 40 episodes to date, the Vegan Life Magazine Podcast is an invaluable resource of vegan knowledge. Each week, host Jake Yapp chats to a panel of special guests, answering questions from listeners who want to know everything from how to make the best cheese sauce to what to pack in their kids’ lunchboxes. Check out some of the top advice we’ve heard in the episodes. Beth (@vecreationrecipes) on the best vegan chocolate to bake with “If you want to bake with a milk chocolate, and find you need large volumes, try mixing a dark and your favourite white together, because it’s a lot cheaper and then you can titrate it and make it super milky, or a little darker. It’s how I make all my milk chocolate.” Episode:…

Serves: 6 This is a supremely smooth and silky soup, topped with deliciously crisp fried sage leaves. The garlic cloves, when roasted in their skins, deliver a sweet but rounded depth. A perfect soup for a cold blustery day. • 3 medium or 2 large parsnips, peeled andcut into 2cm chunks• 1 large onion, peeled and cut into2cm chunks• 6 very large, whole unpeeled cloves orgarlic (40g in total)• 2 tbsp extra virgin olive oil• Salt and freshly ground pepper• 1 x 400g (14.1 oz) tin of haricot beans(see note)• 1L (1.7 pints) vegetable stock• 1 tbsp chopped sage To serve: • 2 tbsp extra virgin olive oil• A handful of sage leaves 1 Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Place the parsnip and onion chunks in a roasting…

Serves: 2 This is a quick and very tasty soup, perfect for a cold winter day. • 1 tbsp groundnut oil• ½ onion, chopped• 1 tsp grated fresh root ginger• 1 tsp grated fresh turmeric or ground turmeric• ⅛ tsp ground black pepper, plus extra to season• 250g (8.8 oz) carrots, roughly chopped• 400ml (13.5 fl oz) hot vegetable stock• 40g (1.4 oz) cashew nuts, roughly chopped• ½ tsp mild chilli powder• Sea salt flakes 1 Heat the oil in a saucepan over a low–medium heat, add the onion and sauté for about 10 minutes until soft. Add the ginger, turmeric and black pepper and stir through before adding the carrots. 2 Continue to stir the carrots for another couple of minutes, then add the stock. Bring to the boil,…

Makes: 10 This energy-boosting snack is made with blitzed and whole South African raisins mixed with ground and chopped almonds, almond or peanut butter and maple syrup – then rolled in toasted mixed seeds. They’re perfect for an on-the-go pick-me-up. • 150g (5.3 oz) South African raisins• 50g (1.7 oz) ground almonds• 50g (1.7 oz) whole almonds• 4 tbsp crunchy or smooth almond or peanut butter• 2 tbsp maple syrup• 30g (1oz) mixed seeds (e.g. linseed, sesame, pumpkin, sunflower, chia) 1 Put 100g (3.5 oz) of the raisins into a blender or mini processor and blitz until very finely chopped. Tip these into a bowl and add the remaining raisins and ground almonds. 2 Blitz the whole almonds in the blender or food processor until finely chopped. Add to the…

Serves: 4-5 as a snack This is SO easy to do and ready in under 10 minutes! Have a play with your favourite flavours and enjoy. • Edamame, fresh or frozen• Seasoning of your choice (try garlic salt, fresh chillies, lime juice, sesame seeds, fresh ginger, paprika) 1 We would recommend steaming them, if possible, for 3 minutes. After this time, just test one to ensure they are cooked through. 2 Serve the edamame with toppings of your choice. We love garlic salt, fresh chilli, a dash of lime juice and sesame seeds. But ginger is great too, or a sprinkle of paprika.…

A year’s supply of goodies Giveaway worth £600! 12 lucky winners can start Veganuary the right way, with a year’s supply of Sweet Freedom goodies – each bundle is worth £50. Choose from their Great Taste Award-winning Syrups and Choc Shot ranges, perfect for drizzling over ice cream, pancakes, waffles, overnight oats, or stirring into coffee. Try making hot chocolate or milkshakes, or adding to your brilliant bakes. All of Sweet Freedom’s products are vegan, plant-based, with no refined sugar, no palm oil, GMO free, and sweetened only with fruit. Everyday indulgence with halo intact! Discover more at sweetfreedom.co.uk For your chance to win, enter at plantbasedmag.com/win-sweet-freedom Closing date: 19th January 2022. Terms and conditions apply, UK entry only, twelve winners.…

Makes: 10 These granola bars are an easy and delicious snack that are way healthier than most of what you can find at the grocery store! Best of all, you can customize them to suit your taste buds. You’re going to love these gluten-free, paleo, and vegan granola bars! • 210g (7.4 oz) sprouted nuts and seeds (we used a combo of chopped sprouted almonds, sprouted sunflower seeds and sprouted pumpkin seeds)• 50g (1.7 oz) flaked coconut, chopped• ¼ tsp kosher salt• ½ tsp cinnamon• 120g (4.2 oz) creamy almond butter• 60ml (2 fl oz) maple syrup• 2 tbsp coconut oil• 1 tsp vanilla extract• 60g (2oz) dark chocolate, chopped 1 Line an 8×8 inch square pan with parchment paper and lightly grease with coconut oil. Set aside. 2 In…

Serves: 4 Granola may taste like dessert, but it’s actually good for you. It has a lot of fibre from the oats and can help keep you full all morning! For the granola: • 60ml (2 fl oz) coconut oil• 60ml (2 fl oz) maple syrup• ¼ tsp vanilla extract• ¼ tsp salt• ¼ tsp ground cinnamon• 120g (4.2 oz) old-fashioned oats• 65g (2.2 oz) pecans• 80g (2.8 oz) raisins For the parfait: • 2 bananas• 190g (6.7 oz) blueberries• 490g (17.2 oz) vegan vanilla yoghurt, divided 1 Turn on the oven and prep your baking sheet. Preheat the oven to 150°C/300°F/Gas 2. Line a large rimmed baking sheet with parchment paper. 2 Make the granola mixture. In a large mixing bowl, combine the coconut oil, maple syrup, vanilla, salt,…

Serves: 2-3 Start off your day on the bright side with this sunny yellow porridge, topped with colourful mango and pomegranate seeds or you can opt for the Spiced Plum Compote below. • 100g (3.5 oz) rolled oats• 700ml (1.2 pints) almond, soya or light coconut milk• 2 tsp ground turmeric (optional)• 2 tbsp demerara sugar• 1 tsp vanilla bean paste• Pinch of salt To serve: • Slices of mango• Pomegranate seeds• Toasted coconut flakes 1 Preheat the slow cooker if necessary. Put all the ingredients into the slow cooker, cover with the lid and cook on low for 4-6 hours. If your slow cooker has the function to switch over automatically to ‘keep warm’ once the slow cooking time is up, leave to cook overnight. Alternatively, set a separate…

Serves: 4 Swap beef for beets in this classic French dish. • 2 tbsp extra virgin olive oil• 1 brown onion, chopped• 4 garlic cloves, finely chopped• 8 small beetroots (red beets), peeled and quartered (we used Chioggia beets)• 6 carrots, sliced in large pieces• 3 bay leaves• 2 sprigs of thyme• Sea salt and freshly ground pepper• 2 tbsp tomato purée (paste)• 250ml (8.5 fl oz) vegan red wine• 500ml (17 fl oz) vegetable stock• 400g (14 oz) puy lentils• A pinch of sea salt• 2 tbsp extra virgin olive oil• 2-3 portobello mushrooms, sliced• 10 crimini mushrooms• 10 pearl onions, peeled• 2 tsp arrowroot, dissolved in 2 tbsp water• A few springs of thyme, leaves picked, to garnish 1 Heat the olive oil in a thick-bottomed saucepan or…

Serves: 4 This vegan-friendly Indian-style rice dish is bursting with flavours – so good that everyone will enjoy it, vegan, vegetarian or otherwise! • 500g (17.6 oz) sweet potatoes, peeled and cut into small chunks• 1 large red onion, sliced into thin wedges• 2 tbsp olive or vegetable oil• 150g (5.3 oz) basmati rice• 1 tsp cumin seeds• 30g (1oz) pine nuts• Generous pinch garlic salt (or regular salt)• Freshly ground black pepper• 80g (2.8 oz) South African raisins• 400g (14.1 oz) can green lentils in water, rinsed and drained• 2 tsp medium curry powder• 50g (1.7 oz) young spinach leaves To garnish: • 4 tbsp dairy-free yoghurt• Fresh coriander sprigs• Thinly sliced red chilli 1 Preheat the oven to 200°C (180°C fan)/400°F/Gas 6. 2 Put the sweet potatoes and…