Weekly Vegan Recipes - Week I
One week into January and I am so excited to share a whole lot of recipes in honour of Veganuary on my Instagram Stories. A few of my friends and family have decided to join the movement this uear, and I couldn't be more proud and excited to help them navigate those first few weeks of going plant based.
I thought it would be helpful to share simple dinner recipes with you guys throughout the week, as well as what I eat in a day. From a simple breakfast smoothie to eating on the go, to more intricate recipes.
I have saved all of the recipes below into my Instagram highlights (those bubbles under my bio, if they don't appear, update your app!), they will stay there until tomorrow, before I refresh for this week's new recipes. This week we have a few fun things on the horizon, like falafels and courgette fritters! I also made bread tonight!! Go check out my Story to see the result :)
But for now, let's go with last week's recipes! I was so surprised by the response and beyond happy to see photos of you making these at home! If you cook any of thesr make sure to tag (@taniajoyfjane) me, I'd love to see!
Roasted Cauliflower & Broccoli + Quinoa + Garlic Cashew Cream
- 1 cauliflower
- 1 broccoli
- 4/5 cloves of garlic
- 1 tsp of turmeric
- 1 tsp of paprika
- 1 tsp of cumin
- Olive oil
- 1 cup of quinoa
- veggie stock
- 1 cup of cashews
- 1 unwaxed lemon
- Salt & pepper
This recipe is the basis of a lot of our weekly dinners. I often make a big batch of roasted veggies with whatever I have on hand ; peppers, cauli, broccoli, red onion, parsnips, carrots.. anything goes! but the cauli goes really well with spices like turmeric and cumin.
My base is always a grain, whatever you have to hand : polenta, rice, couscous, quinoa. Then your roasted veggies, normally I have it with a raw green (eg. kale or spinach) salad or just lettuce for added crunch and freshness, and a variation of sauces. This garlic cashew one is one of my favourites!
I'll share a tahini sauce next week for options!
- Start by soaking your cup of cashews in boiling water, set aside (note : you'll need a high speed blender to make this cashew sauce)
- Chop up your cauliflower and broccoli, in medium-sized chunks / florets
- Place in a baking tray, with half a lemon cut up in slices + 2 or 3 cloves of garlic chopped up roughly, sprinkle the spices, salt and pepper, and a drizzle of olive oil.
- Mix it all together with your hands so the cauli and broc are all coated in olive oil/spices/garlic
- Place in the oven at 180°C for 30 to 40 minutes or until it gets all golden and crispy and the veggies are cooked through.
- While the veggies cook, make your quinoa! Wash 1 cup of quinoa thoroughly - washing it really well is the secret of it not tasting bitter!
- add to a pan with 2 cups of water and 1 veggie stock cube (or 1 cup of veggie stock + 1 cup of water if you have stock already made) bring to the boil and simmer for 10 minutes.
- After 10min, take off the heat and cover until the remaining water is fully absorbed.
- While the quinoa cooks, make your cashew cream. Rinse off the cashews out of the soaking water. Place in your blender, with the juice of half a lemon, 1 cup of water, salt and pepper to taste, and blend on high until smooth and creamy!
- Now time to plate up!
Red Lentil Dahl + Brown Rice
This is seriously one of our favorite recipes, we make it almost weekly! and if I had it my way I would probably have it every other day...! I made a big batch of it and have it for lunch the next day.. Like most stews and curries, Dahl is even better the next day.
Here's the recipe from one of my previous posts. This time we had it with some brown rice, some garlicky lemon yoghurt sauce (unsweetened soy yoghurt, with 2 dollops of the cashew cream from the day before, and a squeeze of lime), some chilli jam (we didn't have chutney on hand, which I would highly recommend!! My favourite is mango chutney) and some leftover corn tortillas instead of naan bread - worked perfectly.
Creamy Butternut Squash and Mushroom Pasta
- pasta of choice (preferably wholemeal!)
- Half a butternut squash
- Fresh thyme
- 3 garlic cloves
- 1 medium shallot
- 1 carton of Oatly 'single cream'
- 250g chestnut mushrooms
- 1 tbsp of wholegrain mustart
- 2 tbsp of lemon juice
If you can't find the Oatly single cream, Alpro makes a soy single cream equivalent which also works like a dream! It's normally in the 'Free From' section of the supermarket, not in the fridge like the Oatly cream!
- Cut up your squash into small cubes, roughly cut up 2 garlic cloves, place on a baking tray, with a few pinches of fresh (or dried) thyme, a drizzle of olive oil. Mix everything up and place in a 180°C oven for 20-30 minutes or until the squash is golden and is starting to crisp up and caramelise.
- While the squash cooks, prep your mushrooms! Cut them up into medium pieces.
- Start by sautéing your shallot and 1 clove of garlic until soft, then add in your mushrooms. Cook on medium heat until the mushrooms brown up.
- Deglaze the mushrooms with a splash of white wine if you have any (totally optional - you can use water to deglaze and get all those great flavours!)
- Once the white wine has absorbed, add in your Oatly cream and let it bubble away on a low heat. At this point add in your lemon juice and mustard.
- While the mushrooms and cream bubble up slowly, cook your pasta of choice
- Once everything is ready and cooked (the mushrooms and cream only need to thicken a bit - if it's not thick enough add in a little bit of cornflour in a little water to the pan) combine everything!
- I recommend a drizzle of truffle oil once plated (if you happen to have any!) and some grated Violife vegan 'Parmesan' which will change your life!
- PS this was our favourite dish of the week...
Winter Porridge with Apple Compote + Almond Butter
Cold and dark winter days mean I often crave something warm in the morning. This is what I make on those grey rainy days. I make the porridge with rolled oats and not instant oats (I find instant oats have too much of a baby food consistency, I prefer a bit of texture) the apple compote is simply a few apples cut up into medium chunks, into a pan with a splash of water, a pinch of cinnamon, cover and cook on medium heat until the apples soften. When they're nice and soft you should be able to just mash them with a fork. I like mine with no sugar to cut through the porridge, but feel free to add some while you're cooking your apples, especially if they're sour ones.
I love to eat this with a big dollop of almond butter, it goes so well with the compote and gives you some delicious fats to keep you fuller for longer.