Food / 2 January, 2025 / My Baba
Ready to embrace Veganuary but not sure where to start? Don’t worry—we’ve got you covered! Whether you’re new to plant-based eating or just looking to spice up your routine, these 5 Veganuary recipes are jam-packed with tasty ingredients to prove that vegan food is anything but boring.
- Prep time: 1 hr
- Cook time:
- Serves: 4
This Aubergine Katsu Curry proves that meat-free cooking doesn’t mean taste-free. Meera Sodha’s vegan recipe uses essentials from your store cupboard and naturally sweet vegetables to make the sauce. The aubergines bring the meal together – they’re covered in panko breadcrumbs for a crunch.
Ingredients
- 100g radishes, topped, tailed and finely sliced
- 1½ tsp salt
- 3 tbsp mirin
- 3 tbsp white wine vinegar
- 3 tbsp rapeseed oil
- 1 onion, chopped
- 2 medium carrots, peeled and cut into 1cm dice
- 1 sweet potato, peeled and cut into 1cm dice
- 4 garlic cloves, sliced
- 1½ cm ginger, peeled and grated
- 2 tbsp curry powder
- 10 tbsp plain flour
- 500ml vegan veg stock
- 2 tbsp light soy sauce
- 2 tbsp tomato ketchup
- 2 aubergines, cut lengthways into ½cm-thick slices
- 200g panko breadcrumbs
Method
Preheat oven to 200°C/180°C fan/gas 6. Put the radishes into a heatproof bowl, add 100ml just-boiled water, stir in ½tsp of the salt and add the mirin and vinegar, and set aside.
To make the katsu sauce, heat the oil in a frying pan, then fry the onion, carrots and sweet potato for 10 mins. Add the garlic and ginger, fry for 2 mins, cover then leave to steam for 5 mins.
Add the curry powder, stir for 2 mins, then stir in 2tbsp flour. Add the stock slowly and bring to the boil. Add ½tsp salt, the soy sauce and ketchup, take off the heat and use a stick blender to blend until smooth.
Line an oven tray with baking paper. Put 8tbsp flour on a lipped plate, then slowly mix with about 180ml water and ½tsp salt to make a thin paste. Put the panko on another plate. Cover both sides of each aubergine slice in the flour paste, shaking off any excess, then press into the panko. Lay the coated slices on the prepared tray and drizzle both sides with oil. Bake for 15 mins on each side, turn the heat up to 240°C/220°C fan/gas 9 and cook for 10 mins more, until crisp.
Just before serving, gently reheat the sauce for 5 mins (add water and salt if need be). Put 3 or 4 aubergine slices on each plate, douse in the sauce, and top with drained pickled radish. Serve with rice and salad leaves.
- Prep time: 10 mins
- Cook time: 20 mins
- Serves: 3
The slightly peppery, fruity taste of ground turmeric takes centre stage in these vegan Brothy Coconut and Turmeric Noodles, offset by creamy coconut milk and fresh red chilli. “The flavours improve overnight for a great lunch the next day too,” says recipe writer and author of The Modern Spice Rack Esther Clark. Swap the tofu for shredded leftover roast chicken or cooked prawns if you like.
Ingredients
- 1½ tbsp sesame oil
- 4 salad onions, sliced
- 200g chestnut mushrooms, chopped
- 5 cm piece of ginger, grated
- 1 garlic clove, crushed or grated
- 2 tsp ground turmeric
- 1 tsp tomato purée
- 1 (400ml) tin reduced-fat coconut milk
- 400ml hot vegetable stock
- 1 tbsp miso paste
- 1 red chilli, halved
- 1 (280g) block extra-firm tofu, sliced lengthways into 6 pieces (approx.)
- 200g rice noodles
- 1 (175g) pack baby corn and mange tout
- 1 tsp black sesame seeds (optional)
- 3 drizzles chilli oil (optional)
- ½ lime, cut into wedges (optional)
Method
In a medium saucepan, heat 1 tbsp sesame oil over a medium-high heat and fry the salad onions and mushrooms for 4 mins or until golden. Add the ginger, garlic, turmeric and tomato purée and cook for 2 mins.
Stir in the coconut milk, hot stock, miso paste and chilli. Bring to a simmer, then cook gently over a low heat for 10 mins, uncovered.
Meanwhile, heat the remaining ½ tbsp oil in a frying pan. Add the tofu and fry over a medium-high heat for 2-3 mins on each side or until golden and lightly crisp.
Cook the noodles as per the pack instructions, adding the baby corn and mangetout for the last 3 mins of cooking time. Drain.
Divide the noodles and veg between bowls. Ladle over the broth and top with the tofu. Serve scattered with the sesame seeds, with a drizzle of chilli oil and lime wedges for squeezing over, if liked. Leftovers will keep well chilled in an airtight container for up to 2 days.
- Prep time: 5 mins
- Cook time: 15 mins
- Serves: 4
This hearty one-pot stew is a favourite. The aubergine soaks up the wonderful flavours of oregano and cinnamon. Serve straight to the table in its cooking pot for a simple, rustic meal even meat-eaters will love.
Ingredients
- 2 tsp olive oil
- 1 aubergine, cut into even bite-size cubes
- 1 tsp dried oregano
- 1 tsp dried mixed herbs
- ½ tsp ground cinnamon
- 1 red onion, finely diced
- 1 red pepper, sliced
- 400g chopped tomatoes
- 1 tbsp tomato ketchup
- 2 tbsp pitted olives
- 400g butter beans, drained and rinsed
- 1 handful flat-leaf parsley, roughly chopped
Method
Heat the olive oil in a large saucepan over a high heat, then add the aubergine, oregano, mixed herbs and cinnamon. Stir frequently and cook for 3 mins.
Add the onion and red pepper, and cook for 2 mins until the onion begins to soften.
Pour in the tomatoes, 150ml water and ketchup, followed by the olives and butter beans. Reduce the heat to medium, partially cover with a lid and simmer for 10 mins, stirring occasionally.
Scatter with the parsley, season and serve.
- Prep time: 8 mins
- Cook time:
- Serves: 2
Take smashed avocado to the next level by adding a spoonful of silky tahini. Perfect for brunch or a light bite, you can add a pinch of chilli flakes to spice things up a bit or serve with a freshly poached egg on the side for extra protein. If your tahini is too thick to drizzle, mix in a splash of water to loosen it.
Ingredients
- 2 slices sourdough bread
- 1 ripe avocado, flesh scooped out
- 1 handful cherry tomatoes, halved
- 2 tsp tahini
- 2 tsp lemon juice
Method
Start toasting the bread.
While it toasts, use a fork to mash the avocado and lemon juice in a bowl with a pinch of salt and pepper.
Spread the avocado mixture evenly over the toast, top with the tomatoes, season and drizzle with the tahini.
- Prep time: 5 mins
- Cook time: 45 mins
- Serves: 4
This vegan, no-stir Baked Dal with Squash and Sweet Potato, from food writer and stylist Sarah Cook, is a one-tin wonder made from just five ingredients. “The oven does all the work for you in this easy-peasy, budget-friendly dal,” says Sarah. “A source of fibre, it’s also fragrant with curry paste and fresh coriander.”
Ingredients
- 2 (350g) packs butternut squash & sweet potato
- 50g curry paste
- 300g red split lentils
- 50g coriander, leaves picked and chopped (a few kept whole), stalks finely chopped
- 4 plain rotis
Method
Preheat the oven to 200°C/180°C fan/gas 6. Put the diced squash and sweet potato in a large roasting tin with 1 tbsp of the curry paste and some seasoning. Toss to coat, then add the lentils and coriander stalks.
In a large jug, dissolve the remaining curry paste in 1.3 L just-boiled water, then pour over the veg in the tin. Bake in the oven for 45 mins until the lentils are soft and creamy and the veg is tender, adding a splash more water if needed.
Stir through the chopped coriander leaves, then taste and adjust the seasoning if needed. Serve in bowls with the remaining coriander leaves scattered over the top, and warm rotis on the side. Leftovers will keep chilled in an airtight container for 3 days; store in a microwaveable container for easy reheating.
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