5 vegan recipes using meat or dairy alternatives
Thanks to these vegan replacements, there’s no reason to miss out on your favourite meals this Veganuary.
Image: The Tofoo Co
Are you thinking of going vegan in 2021, but are worried about giving up the meals you love the most? Thankfully, meat and dairy replacements mean you can still enjoy your favourite recipes on a plant-based diet. We’ve picked 5 recipes using these replacements to inspire your new vegan diet.
Read more: How to stay vegan after Veganuary
Vegan spicy jackfruit curry
Celebrated for its meaty texture, jackfruit is a firm favourite meat replacement amongst vegans. Crack open a tin of Cooks&Co’s Young Green Jackfruit, and let this plant-based curry simmer away.
- Serves 2-3
- 1/2 tsp chilli flakes
- 1 tin of Cooks&Co Young Green Jackfruit
- 4 cloves garlic
- 1/2 tsp ground ginger
- 1 large white onion, finely chopped
- 1 x 400g tinned tomatoes
- 4 tbsp tomato puree
- 120ml Vegetable stock
- 200g red or green lentils
- 1 tbsp Lemon juice
- 1/2 tsp Salt
- 1 tbsp nutritional yeast (optional)
- 1/2 tbsp Turmeric
- 1/2 tbsp Cumin
- 1 tbsp coconut oil
- Heat the coconut oil in a pan over a medium – high heat and add the onions.
- Cook for a few mins until they start to brown and add the spices.
- Add the tomatoes, veg stock, lentils and jackfruit. Bring the heat down to low-medium and stir in the tomato puree, lemon juice and nutritional yeast.
- Allow to simmer for 20-25 mins until the lentils are cooked. Serve up with some rice and enjoy!
Gosh! vegan enchiladas
Image: Created by Ellie King in collaboration with Gosh! Food
There’s no need to miss out on Mexican night because you’re meat-free. A plant-based twist on a firm family favourite, this veggie enchilada recipe is made with Gosh! sweetcorn and quinoa bites, and is a real crowd-pleaser.
- Makes 6
- 1 red onion, diced
- 1 clove garlic, crushed
- 1 red pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne
- 2x 400g cans of kidney beans in chilli sauce
- 6 wraps of your choice
- 80g vegan or ordinary cheddar cheese, grated
- 2 packets of Gosh! sweetcorn and quinoa Bites
- 200ml vegan or ordinary crème fraiche
- Rapeseed or sunflower oil
- To serve: Fresh coriander, guacamole, salad leaves
- Preheat your oven to 180°C fan
- Heat a glug of oil over a medium heat in a large pan and add the chopped onion. Cook for 5 minutes, then add the garlic and sauté for a further 2 minutes
- Stir in the chopped red pepper and cook for another 5 minutes, before adding in the spices
- Mix in the spices, ensuring the veg is well covered and cook for a further 5 minutes, until you begin to smell the aromas from the spices. Pour in your tins of kidney beans and stir everything together. Season and leave to simmer for about 10-15 minutes
- Once the pepper is tender, take your bean mixture off the heat and allow to cool slightly
- Lightly grease a large baking pan, big enough to hold the 6 enchiladas. Distribute the mixture evenly across the 6 wraps and sprinkle over a little cheese (saving some for the top)
- Place 2 or 3 Gosh! sweetcorn and quinoa bites on top of the bean mixture and roll them up tightly before adding them to the tray
- Cover the top with the crème fraiche and sprinkle over the remaining cheese
- Bake in the oven for about 20 minutes, until the cheese has melted, and the wraps are golden and crispy
- Serve with plenty of guacamole, coriander, and salad leaves, then dig in!
Vegan black bean burger
With eggs off the cards, vegan bean burgers can quickly end up a crumbling mess. Thankfully, OGGS® Egg Alternative Aquafaba is the ideal plant-based binding ingredient. Topped with smoky chipotle mayo and creamy avocado, this black bean burger will keep you coming back time and again.
- Serves 4
For the burger:
- 1 large sweet potato (roughly 350g), peeled and cut into 1cm chunks
- 2 tbsp vegetable oil
- 2x 400g tins black beans, drained and rinsed • 1 medium red onion, finely chopped
- 3 large garlic cloves, finely crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chipotle paste
- 30g coriander, finely chopped
- 60g vegan breadcrumbs
- 2 tbsp OGGS® aquafaba
For the slaw:
- ½ small red cabbage, thinly sliced
- 2 medium carrots, coarsely grated
- 1 medium red onion, thinly sliced
- 4 radishes, thinly sliced
- Handful roughly chopped coriander
- Zest and juice of 1 lime
- Pinch of caster sugar
For the chipotle mayo:
- 4 tbsp OGGS mayonnaise
- 1 tsp chipotle paste
- Zest ½ lime
- 4 vegan burger buns, sliced in half
- 1 baby gem lettuce, leaves separated
- 1 large tomato, thinly sliced
- 1 ripe avocado, mashed with the juice ½ lime
- Preheat the oven to 220°C, fan 200°C, gas 7.
- On a large roasting tray, toss the sweet potato in 1 tbsp oil and roast for 30- 35 minutes, tossing occasionally, until caramelised and tender.
- Meanwhile, heat the remaining 1 tbsp of oil in a large frying pan over a medium-high heat and fry the beans, onion, garlic, paprika, cumin and ground coriander for 10 minutes, stirring occasionally, until the mix is dry and the onion is soft.
- Tip the sweet potato, bean mix, chipotle paste, coriander, breadcrumbs, and OGGS® aquafaba into a large food processor and blend until it forms a rough paste. Season to taste with sea salt and black pepper then shape into 4 even sized patties. Place on a baking tray lined with parchment and bake for 15 mins until piping hot and a skin has formed.
- Meanwhile, mix all the ingredients for the slaw together, season and set aside.
- Mix together the ingredients for the chipotle mayo.
- Toast the burger buns and fill with the mayo, lettuce, burgers, tomato and avocado. Serve alongside the crunchy slaw.
Read more: 5 plant-based recipes for Veganuary
Image: Vegan Recipe Club
To make a plant-based lasagne, simply swap your beef or pork for some deliciously seasoned Linda McCartney Vegetarian Mince vegetarian mince, and layer it up with this rich and creamy vegan béchamel sauce.
- Serves 4-6
- 500g Linda McCartney Vegetarian Mince
- 2-3 large carrots, very finely diced
- 3 sticks celery, very finely diced
- 2 onions, very finely diced
- 4 cloves garlic, crushed
- 400g/6 cups button mushrooms, halved
- 2 tbsp sage, finely chopped
- 3 tbsp fresh oregano, chopped
- 4 bay leaves
- 60ml/¼ cup red wine vinegar
- 125ml/½ cup vegan red wine
- 3 tbsp tomato purée
- 3 x 400g tins of plum tomatoes
- 1 tbsp brown sugar, vegan syrup (eg agave, or xylitol if following low-sugar diet)
- 375ml/1½ cups of strong vegan stock
- Salt and pepper, to taste
- Lasagne sheets (egg-free)
- A couple of handfuls of your favourite vegan melting cheese, grated
- 4 tbsp vegan margarine
- 4 tbsp plain flour
- Pinch of freshly ground nutmeg
- 700ml/3 cups (approx) soya milk
- 2 tbsp nutritional yeast
- 2 tsp Dijon mustard
- Handful of vegan parmesan, grated (eg Violife Prosociano)
For the lasagne:
- Heat the oil in a large pan and fry the onion until lightly golden.
- Add the celery and carrot and fry for a further 5 minutes until slightly softened.
- Add the garlic and mushrooms and fry for another 2 minutes.
- Add the soya mince, sugar or syrup, dried oregano, bay leaves, sage, red wine, plum tomatoes, vinegar, stock. Bring to the boil and then simmer until the liquid has nearly all absorbed (around 30 minutes).
- If you can, cover the pan and then leave for a couple of hours to absorb the flavours (not essential).
For the béchamel:
- Using a large saucepan, melt the margarine on a low heat.
- Take the saucepan off the heat and stir in the flour until you have a paste.
- Return the pan to the heat, turn up to medium and very gradually add the soya milk, whisking continuously to avoid lumps.
- Once the sauce has thickened, add the Dijon, nutmeg, salt, nutritional yeast and grated parmesan.
For the assembly:
- Cover the bottom of a lasagne dish with one layer of mince mix. Follow this with a layer of pasta (dip each sheet of pasta in water first), a layer of béchamel sauce then another layer of pasta. Repeat this process until all the ingredients have been used up.
- Grate over your favourite melting vegan cheese and bake for 30-35 minutes or until golden brown and completely cooked through.
Tofu fish and Chips
Image: The Tofoo Co
Dipped in a creamy, seaweed-infused batter, these slabs of Naked Tofoo are fried until golden and crispy, and served with the traditional trimmings of peas and home-made chunky chips.
- Serves 4
- 280g Naked Tofoo
- 3 tbsp olive oil
- 300g peas
- 3 tbsp vegan crème fraiche
- 800g potatoes such as King Edward
- 1 tbsp plain seasoned flour
- 100g self-rising flour
- 1 tsp dried seaweed, crumbled (optional)
- 100ml vegan ale
- Oil for deep frying
- Preheat the oven to 200°C/180Fan Gas 6. Drain the Tofoo and pat dry.
- Peel the potatoes and cut into chips, bring a large pan of lightly salted water to the boil and cook the cut potato for 5 minutes, drain well then toss with the olive oil. Spread out onto a non stick baking tray and cook in the oven for 30 minutes, turning half way through cooking time.
- While the chips are cooking, Cook the peas in a pan of boiling water for 5 minutes, drain and tip into a food processor with the crème fraiche, blitz until well combined .Heat gently.
- Cut the Tofoo into 4 slabs and dust in the seasoned flour. Blitz the self-rising flour with the seaweed and add the ale, blitz again until you have a smooth creamy batter.
- Heat about 8cm oil in a pan to 180°C. Take a piece of tofu and dip in the batter to coat evenly, carefully lower into the hot fat and cook for 2 to 3 minutes, until golden and crispy. Repeat with the other 3 pieces.
- Serve cooked Tofish with chips and a spoonful of peas, and garnish with lemon wedges.