If you’ve been inspired by ‘Veganuary’ and are looking for more plant-based recipe inspiration, then look no further. Here are some of the LP team’s favourite vegan recipes…
Nicola’s Chickpea Curry (serves 4):
Quick to prepare, great for batch cooking and nice and warming for the winter months.
- 1 onion (chopped)
- 3 garlic cloves (chopped)
- Thumb size piece of ginger (finally chopped/grated)
- 1/2 tbsp oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- pinch of chilli flakes
- 4 spoonfuls of dried red lentils
- 1 tin light coconut milk
- 400g tin of chickpeas (drained)
- Tin of chopped tomatoes
- Bag of baby spinach leaves
- Heat oil in a pan
- Add chopped onion, garlic, ginger and spices and cook until soft
- Add tinned tomatoes, coconut milk and lentils
- Cook until lentils are soft
- Add chickpeas and stir through spinach
- Could finish with fresh coriander and squeeze of lemon/lime
Lydia’s Spicy Vegetable and Mixed Bean Casserole with Cauliflower Rice (serves 4):
A good mid-week meal that can be batch prepped with leftovers for lunch.
- 2 diced onions
- spray olive oil
- 1 diced large courgette
- 1 diced green pepper
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin mixed beans, drained
- 2 tsp cumin
- 1 tsp cinnamon
- 2 tsp harissa paste
- 1/2 bunch chopped fresh coriander
For the cauliflower rice:
- 1 large cauliflower
- spray olive oil
- 1 tsp group cumin
- 1 tsp ground coriander
- Fry the onion, courgette and pepper in the oil until soft.
- Add the tomatoes, beans, spices and harissa. Leave to simmer for 30 minutes.
- Break the cauliflower into florets and pulse in a food processor until resembling grains. Heat another spray of olive oil in a separate pan and add the spices for a few seconds, then add the cauliflower and stir to coat. Fry gently for 2 minutes until golden.
- Serve the casserole on a bed of the cauliflower and sprinkle over the coriander.
[LP Recipe]- 182 book 3, 190
Louise’s Tofu, Butterbean & Kale Soup (serves 4):
A delicious, comforting soup which also works well with smoked tofu. Taken from Louise’s third book The Six Week Programme.
- 400g firm tofu, cubed
- 1 ½ tablespoons rapeseed oil
- 1 onion, finely sliced
- 1 leek, sliced
- 2 garlic cloves, crushed
- 1 teaspoon smoked sweet paprika
- 75g curly kale, coarse stems discarded, torn into bite-sized pieces
- 400g can chopped tomatoes
- 200ml good vegetable stock
- ½ teaspoon of sea salt
- ¼ teaspoon black pepper
- 400g can butterbeans, drained and rinsed
- Blot the tofu dry with kitchen paper
- Heat 1 tablespoon of the rapeseed oil in a large non-stick saucepan over medium heat
- Add the tofu and brown on all sides, turning carefully
- Remove from the pan and set aside
- Heat the remaining oil in the saucepan and gently sauté the onion, leek and garlic for 5 minutes
- Stir in the smoked paprika and kale, adding a splash of water to help steam-fry the kale
- Cook for 2-3 minutes then stir in the tomatoes, stock, salt and pepper
- Simmer for about 5 minutes until the kale is cooked to your liking
- Carefully stir in the butterbeans and tofu, trying not to break up the tofu, and season to taste.
If you love this recipe, you’ll love the others in my books, available on Amazon and in all good bookshops!
Louise Parker: The 6 Week Programme by Louise Parker is published by Mitchell Beazley, £20 (www.octopusbooks.co.uk).
Enjoy! And let us know what you think!