Our most loved vegan recipes

Sweet Potato and Chickpea Curry

Serves 4 

Ingredients

1 tbsp olive oil 

2 x red onions - roughly chopped 

2 x cloves of garlic - crushed or finely chopped 

1 x fresh chilli (or chilli flakes) 

1 x 2cm chunk of ginger 

1 ½ x tbsps Rogan Josh paste 

2 x sweet potatoes - peeled and chopped 

1 x 400g can of chickpeas - drained and rinsed 

1 x 400g can of tinned tomatoes 

1 x 400ml can of light coconut milk 

200g rice 

Juice of 1 lime to serve 

1 x handful of fresh coriander 

Method

Heat the olive oil in a large pan over a medium heat.

Add the chopped onion, cook for a few minutes until soft and add the Rogan Josh paste. 

Once the onions soften, add the garlic, chilli and ginger and cook for a few minutes. 

Add the chopped sweet potato and to the pan, drain and rinse the chickpeas and add them also. 

Next, add the chopped tomatoes and stir, then add 200ml of water. 

Bring to the boil, then reduce the heat to a simmer for 10-15 minutes (or until the potatoes are soft) 

In a separate pan, cook the rice according to packet instructions 

After 10-15 minutes, add the coconut milk to the pan with the rest of your ingredients and stir over a medium heat for 5 minutes. 

Once cooked, serve up the rice and curry into a big bowl. Garnish with fresh, chopped coriander and a dash of fresh lime juice. 

Courgetti with Vegan Pesto 

Serves 2

Ingredients 

200g butter beans - rinsed and drained

1x large garlic clove 

5-6 x sun-dried tomatoes 

35g fresh basil, reserve a few leaves to garnish 

2x tbsp lemon juice 

Pinch chilli flakes 

For the courgetti:

3 x courgettes - peeled into courgetti strips (using a spiraliser or by hand)

1 x large ripe avocado

½ red chilli

1x tbsp extra virgin olive oil 

Method

For the pesto:

Blend all of the ingredients with 9 tablespoons of water in a food processor until a rough paste forms, season to taste. Add extra water to loosen the mixture if necessary.

Next, peel the courgette and collect in a bowl. If you don't have a spiraliser, use a potato peeler along the length of the courgette for thin ribbons. 

Stir the pesto into the courgetti until evenly coated. 

Top with diced avocado, fresh basil leaves, chopped chilli and a drizzle of extra virgin olive oil. 

Vegan Chocolate Chip Cookies

Makes 20 cookies

Ingredients

200g dairy-free margarine 

125g soft light brown sugar 

100g caster sugar 

1 tsp vanilla extract 

250g plain flour 

½ tsp baking powder 

½ tsp bicarbonate of soda 

200g vegan dark chocolate chips 

1 tbsp soya milk 

pinch of salt 

Method

Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. 

Add the dairy-free margarine, caster sugar, light brown sugar and vanilla extract into a large bowl.

Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat until thoroughly combined and almost smooth. 

Next, add the chocolate chips and soya milk and stir through until the chocolate chips are evenly spaced.

Divide the cookie dough into 20 even balls and place them onto the lined baking trays, leaving space between each one as they spread during baking. 

Bake for 10 minutes until golden brown. 

Remove from the oven and leave to cool on a baking tray. 

Quick Snack Ideas

Nuts - a handful a day makes a great snack, why not try your hand at home-roasting with a bit of paprika and salt!  

Almond butter on apple or banana slices or rice cakes 

Kale chips - all you need is kale, olive oil and salt! 

Eating vegan is by no means impossible and there are plenty of fantastic recipes in cookbooks and online. If you're just starting, try to think about your usual favourite dishes and identify what areas need to be swapped for vegan-friendly alternatives.