Easy Vegan Recipes

by Daniel King

Here are our three favourite vegan recipes for Veganuary. We're always on the go so they need to fit around our busy work schedule. The three below are quick and easy to make while also being great for entertaining guests or a cosy night in.

Please note, we're a bit of a throw it in and hope it works kind of people, if you're looking for exact measurements and steps, this blog post might not be for you!  

Fajitas (with homemade wraps)

Ingredients List

Filling

- 1 Tin - Black Beans
- 1 Chopped onion (white or red)
- 1 or 2 Cloves of Garlic (your choice)
- 1 Red Pepper (chopped into strips)
1 Yellow Pepper (chopped into strips)
- Spices (cumin, cayenne pepper to taste - your choice)

Wraps

- 350g Plain Flour
- 150g Water
- 4 tbsp of Olive Oil (we use Rapeseed as we can get it closed loop! Check our Yarre Valley Oils here)

Method

Filling

1. Add chopped onion and garlic to a heated pan (medium heat) with a drizzle of oil

2. Fry until soft - then add the the spices 

3. Add the whole tin of black beans and keep on a low heat

4. When the wraps are nearly done add the peppers (if you prefer to have soft peppers add with the black beans)

Wraps (without a tortilla press!)

1. Pop a frying pan on a medium heat

2. Add all the ingredients to a bowl

3. Knead into a dough and leave to stand for ten minutes (we usually bypass the standing but if you do it with enough time leave it for ten minutes!)

4. Cut into eight equal pieces and roll out into a wrap shape - it needs to be fairly thin but not thin enough to rip (a couple of mm thick)

5. Add to the pan, flip after a minute or so - then add to a plate

6. Keep stacking the wraps up so they stay warm and soft 

Tortilla Wraps

Katsu Curry

Ingredients List

Curry Sauce

- 1 Onion
- 1 tsp Tumeric and 2 tbsp Curry Powder (we use medium)
- 3 tbsp Plain Flour
- 200ml Coconut Milk
- 150ml - 200ml vegetable stock

On the side

Pan fried breadcrumb sweet potato/aubergine or if you're feeling lazy pop some Green Cuisine Vegan "chicken" substitutes in the oven. Top tip: use aquafaba (chickpea juice) instead of egg to get your breadcrumb to stick! 

Cut up vegetables (peppers, kale, carrot, broccoli whatever you like) and stir fry for the side.

Plain rice of choice.

Curry Sauce Method

1. Add chopped onion and garlic to a heated pan (medium heat) with a drizzle of oil

2. Fry until soft - then add the the spices, fry for one more minute

3. Add the flour and stir for another 30 seconds

4. Add the stock, but slowly - you want to make a thick sauce first, then keep adding slowly

5. Add in the coconut milk and move to a lower heat

6. Dish up once the 'on the side' components are cooked, for smoother sauce whizz with a hand blender before serving

Vegan Katsu Curry
(Hands up who loves our biodegradable chopsticks!)


Lentil and Bean Chilli

Ingredients List

- Half a Tin of Black Beans
- 1 Tin of Kidney Beans
- 1 Tin of Chopped Tomatoes
- 1 Cup Dried Lentils
- 1 Onion 
- 1 Clove of Garlic
- Vegetables - we throw everything in so veggies of your choice!
- Spices (to taste - cumin, paprika, cayenne pepper, chilli powder)
- 1 Cup(ish) of Rice (your choice)

Method

1. Soak lentils a couple of hours before cooking in a mug
2. Pan fry onion and garlic until soft (low heat)
3. Add spices and stir
4. Add the veggies and the beans
5. Pop the tinned tomatoes and the lentils in and pop a lid on (low heat) for 15 minutes - make sure you keep stirring! 
6. Boil the rice

Serve up together with avo on the side if it's to your fancy. We're allergic to avocados which is why you won't see it on our plate!

Bean Chilli