Three vegan recipes to try this Veganuary

With Veganuary in full swing, you might be on the lookout for some fresh inspiration (or another recipe to add to your growing list of things to try). We have selected three of our favourite meals to help see you through, whether it’s an indulgent and creamy treat, a quick and easy weekday meal or something to satiate your takeaway cravings. Bon appetit!

Vegan sausage and mushroom pasta (serves two)

What you’ll need:

• 200g of your favourite pasta (preferably something with a bit of shape to hold the sauce)
• 3 or 4 vegan sausages (Taste & Glory sausages work well)
• ½ tsp roughly chopped or ground fennel seeds (optional but adds a bit of Italian flavour to the dish)
• Freshly ground black pepper
• 2 cloves garlic, minced
• 150g mushrooms, sliced
• ½ cup dry white wine
• ½ cup vegan cream
• ¼ tsp red pepper flakes
• ½ tsp salt
• ½ cup grated vegan cheese (such as Violife)
• Vegan parmesan to serve

Cook the pasta according to the instructions on the packet. Reserve some of the water it’s cooked in before draining.

While the pasta cooks, heat a splash of oil in a large sauté pan over a medium-high heat. Crumble or slice the sausages into the pan and cook until browned. Sprinkle with the fennel and some freshly ground pepper. Add the garlic and mushrooms and cook for a further five minutes, stirring frequently.

Add the white wine and cook until reduced for another five minutes. Stir in the cream and a splash of the pasta water (add more as needed).

Mix in the red pepper flakes, salt and vegan cheese, and cook till thickened.

Add the pasta and toss to combine. Serve with extra ground black pepper and vegan parmesan

Vegan curry with chickpeas and mango (serves four)

Your ingredients

• 1 cucumber
• 2 onions, diced
• 800g tinned chickpeas, drained and rinsed
• 3 tbsp mild curry paste
• 400g tinned chopped tomatoes
• 100ml coconut milk
• 1 fresh mango

Halve the cucumber lengthwise and use a teaspoon to scrape out the seeds before roughly dicing.

Heat a splash of oil in a deep sauté pan on a medium-high heat. Add the onions and fry them until softened. Squeeze in the curry paste and stir for another two minutes. Pour in the chickpeas, tinned tomatoes, cucumber and coconut milk. Bring to a boil and simmer for about ten minutes.

Meanwhile, peel and dice the mango. Mix this into the dish for the final three minutes. Serve with your choice of poppadoms, chapatis or naan.

Vegan nasi with satay sauce (serves four)

For the satay sauce you’ll need:

• 1 clove garlic, minced
• 150g peanut butter
• 150ml coconut milk
• 125ml water
• 2 tbsp ketjap (or dark soy sauce)
• 1 tsp sambal (or chilli flakes)

Heat a splash of oil in a saucepan over a medium-high heat. Add the minced garlic and stir till fragrant (30-60 seconds). Mix in the rest of the ingredients and heat through. If the sauce splits, pour in a splash of water and reheat it on low.

For the nasi you’ll need:

• 600g of cooked basmati rice (preferably cooked the night before and left in the fridge)
• 1 block firm tofu
• 4 spring onions, sliced, whites and greens kept separate
• 2 tbsp sesame oil
• ¼ tsp turmeric
• ½ tsp kala namak (or himalayan salt)
• 100g frozen peas, defrosted
• 1 tbsp ketjap (or dark soy sauce)

Heat the sesame oil in a wok or large sauté pan over a medium-high heat. Crumble in the tofu and stir with the turmeric and kala namak. Fry for a few minutes until the tofu starts to turn slightly golden. Remove from the pan and set aside.

Reduce the heat and fry the whites of the spring onions until soft. Turn the heat up high and add in the cold rice, stirring continuously to heat through. Add the ketjap, the tofu and the peas and fry for several more minutes until combined and heated thoroughly.

Serve with the satay sauce and sprinkle with the spring onion greens.

Sally Wijers