Veganuary is upon us again, and we wanted to share some of our favourite online recipes to make mealtime easier for you.
Eating vegan doesn’t have to be challenging; swapping out the meat and dairy for alternatives or trying new recipes that don’t require animal products can help to expand your pallet and discover new favourite dishes!
What is Veganuary?
Each January, there is a challenge set by veganuary.com to go vegan for the month. In 2022, 620,000 people took part across the world!1 The aim of veganuary is to encourage businesses and individuals to go vegan long-term, starting with the month of January.
Trying it out for a month can introduce new foods to your pallet and challenge you to try new recipes. Diversity is key to optimum gut health, so we will always encourage you to expand your horizons!
Here, we have compiled some amazing vegan recipes that are affordable, easy to make and absolutely scrumptious.
Vegan Banana Fritters
Non-traditionally, let’s start with dessert. BBC Goodfood shared an easy 5 ingredient recipe for crispy banana fritters.2 For this recipe, you can swap out bananas for plantain if that’s more up your street.
- 10 bananas
- 100g plain flour
- 50g rice flour
- ¼ tsp baking powder
- 2 tbsp white sesame seeds
- 200ml of ice-cold water
- ¼ tbsp salt
Firstly, you want to fill a pan with 5cm of oil at 170 degrees Celsius. It’s helpful for this recipe if you have a temperature prong, but don’t worry if you don’t. You can test the temperature of the oil by dropping a bit of batter in and seeing if it turns crispy right away.
To make the batter, mix the ingredients and add your cold water and salt. Then, coat the bananas in your batter mixture. Once the oil is ready, drop your banana in for roughly 3 minutes or until crispy, and voila!
Vegan Kale Pesto Pasta
Another elite recipe from BBC Good Food is this kale pesto pasta.3 Many people don’t consider pesto when they think of non-vegan foods, but it is usually made with parmesan cheese. This kale version means you can keep your favourite easy dinner!
- 150g kale
- small bunch of basil
- 1 small garlic clove
- 3 tbsp pumpkin seeds
- 5 tbsp extra virgin olive oil
- 3 tbsp nutritional yeast
- 1 lemon, zested and juiced
- 350g wholemeal spaghetti
To make your kale pesto, start by bringing a saucepan of water to the boil. Cook 150g of kale for 30 seconds, drain the water and transfer the kale to a bowl of ice-cold water for 5 minutes. Drain the cold water away and dry your kale. We recommend using kitchen roll for this step!
Add the rest of the ingredients to a food processor with the kale, and add a splash or two of water if you want a thinner consistency. Season to your taste, cook your spaghetti and pop it together; enjoy!
Vegan Hassleback Potatoes
This next one involves Britain’s favourite vegetable; the potato. Always vegan and always delicious, here is a recipe for garlic Hasselback potatoes.
- 1 Potato
- 1 clove of garlic (per potato)
- Vegetable oil
Get your potato and after washing it, pop a skewer or 2 spoons (handle side in) through the middle of the potato. Using a sharp knife, cut into your potato as far down as the skewer. It should be cut in the shape of a semi-circle!
Once the potato is cut, pop it onto a baking tray and cover it in vegetable oil. Make sure to really rub the oil in for maximum flavour. Add your crushed garlic and whatever seasoning you prefer, and pop into the oven for 50 minutes or until crispy. It’s really that simple!
What one will you try?
If any of these recipes tickle your pickle, send us a photo of your attempt at firstname.lastname@example.org, and we’ll post it to our Instagram @thegutcoofficial.