Although many assume vegans have to be artful in the kitchen to survive, this isn’t the case. Despite personally enjoying creating something wonderful and tasty from scratch, it is whole-heartedly possible to live a vegan life style through the consumption of Oreos, chips, Pot Noodles and the very British, trusty beans on toast combo. If like me, however, you’re looking for some new inspiration to go along with your compassionate lifestyle, or are hosting a Come Dine With Me competition with your flat mates, these five tasty recipes have you covered! Now, pass me the Wok!
1) Thai Red Curry by “Isa Does It” Cookbook. The best thing about this one, is that it makes a MASSIVE amount, which, if you’re a self-catered-tight-budget student, is a wonderful opportunity for batch cooking. Make this, pop it into some freezable containers. Should make a week’s worth of evening meals. More or less depending on your hunger! (Side note, if you’re out of sweet potatoes, or your budget doesn’t stretch, a butternut squash and normal potatoes work fine too)
Ingredients: 1 can of Coconut milk/reduced fat, 1 can of chopped tin tomatoes, 4 big sweet potatoes (peeled and chopped into ¼ chunks), 2 cans of kidney beans, 2tbsp of hot chilli powder, 2 heaped/3tbs of red curry paste (check the label, as some seem ok but then sneak fish into the recipe), 1 red bell pepper, 1 large white onion, salt, 4 vegetable stock cubes, 1 large cup of red lentils, some oil (frylight/olive oil, whichever)
Method: 1) Peel and chop the potatoes, dice the onion and cut the pepper into whatever size slices you wish. 2) Fry the onion and the pepper in a pan with the oil on a reasonable heat. 3) Once the onion and pepper are half cooked add the lentils, chilli powder, salt, pepper, 4 stock cubes and 2 cups of water. Leave to simmer on a low heat until the lentils and potatoes are soft. 4) Once the lentils and potatoes are soft, add the drained kidney beans, can of tomatoes, curry paste, and coconut milk, and leave to heat through. Once hot, serve! (Goes best with rice, or wholemeal pitta bread).
2) Woodland Risotto – Makes enough for 4. The secret to mastering risotto is patience. This one needs a watchful eye, so pop some tunes on and don’t leave the pan! If you want to fancy it up, shiitake mushrooms, spinach, and kavalo nero (black kale) go very well with this recipe, and emmer wheat aka Farro instead of aborio rice is a much quicker grain as you don’t need to add the stock in increments- all in one go!
Ingredients: Vegetable stock cubes x5, salt & pepper to taste, risotto rice (about one small bag, or measure l small cup per person) (aborio rice), mixed herbs (smart price will do!), asparagus, 2 large leeks, red pepper, mushrooms, 1 large onion.
Method: 1) Mix the stock cubes with water in a separate small pan of boiling water, and allow to simmer to keep the water warm. 2) Chop the leeks, pepper and mushrooms into sizeable pieces, keeping the leeks about 1” in width, and sweat them lightly with some oil in a different pan. Keep the asparagus for half way through the stock, to keep it nice and crunch.) 3) Once the vegetables have sweated through add the rice to the pan, a tbsp of mixed herbs, and some salt and pepper. 4) Now comes the time consuming part. Add about 5tbsp of the stock at a time to the rice and vegetables, and stir. If you are able to see some water at the bottom of the pan whilst stirring, then there’s enough water. Don’t drown the rice, but don’t allow it to burn either. Once the stock water has been absorbed, keep adding in increments until the water has gone and the rice, slowly growing in size. 5) Add the spinach if you have chosen to use some. Wait 5 minutes. Serve!
3) DIY Wagamama Udon Ramen Bowl
Ingredients: Udon Noodles, 2 tsp Miso paste (check it doesn’t contain fish paste!), 2 tbsp soy sauce, chilli flakes, stock cubes x3, bean sprouts, mushrooms, pepper, onion, 2 tbsp red curry paste. For Tofu (Tofu block, paprika, sugar, white flour, or pre packaged tofu pieces) To save time chopping to supermarkets usually sell pre-packaged stirfry vegetables. NOTE: If you are not including tofu, skip to number 5 and see your dinner ready much quicker.
Method: 1) Open the tofu and cut into 1” size cubes. The best way to make tofu crispier, is to keep it as dry as possible. In order to do this, get a plate or a heavy pan and use it to press against the tofu upon a kitchen towel, until as much of the liquid is pressed out. 2) Place oil in a pan, and put it on a high heat. 3) Meanwhile, make a small bowl of white flour and sugar (even ratios) with about 1 tbsp paprika. For each cube of tofu, press each side into the flour mixture, and place into the pan to fry. Try not to touch it too much with cooking utensils, as whilst it’s cooking it will be vulnerable to crumbling! 4) If using non-prepared vegetables, chop these into suitable pieces. 5) Once the tofu seems to be going golden, add the vegetables, the curry paste, udon noodles, miso paste the stock cubes and fill the pan with water. Allow to simmer until the vegetables appear cooked, and the noodles soft. EAT!
4) Mean Bean Chilli inspired by www.cakeandallie.com/2011/01/bean-and-corn-vegetarian-chili/
Ingredients: 1 tin Tinned tomatoes, 3 Garlic gloves, 3 tbsp of hot chilli powder, add to taste depending on your spice threshold. 2 cups of sweetcorn, salt and pepper to taste, kidney beans, black beans, pinto beans, 2tbsp sugar, 1 large onion, 1 large red pepper, 2 tbsp oil, 2tsp cumin, 2tbsp cilantro, 2 cups soya mince.
Method: 1) Chop the pepper and onions, and add to a pan with oil on a medium heat. Add the cumin, chilli powder and 1/2tbsp salt. Cook until softened- about 5 minutes. Add the garlic cloves and stir. 2) add the tomatoes, beans, pepper, sugar and bring to a boil then simmer for 15 minutes. 3) Add the sweetcorn and cilantro. Then add salt and pepper to taste. Simmer for 5 minutes.
5) Bagel Burger ExtraVeganza Okay, I must admit this one isn’t exactly a recipe. BUT, it is a tasty combination that all humans should know about…I present to you, the Bagel Burger! A much more savvy student-appropriate recipe. Bang it all together, and shove it in your mouth. Ta-da!
Ingredients: Avocado, hummus, pepper, green olives, jalepeños (I love spicy food!), salad leaves, tomatoes, cucumber and a toasted wholemeal bagel.
Method: Well… I assume most know how to assemble a bagel (slice in half, toast, add toppings), but you may not know how to open an avocado… To check an avocado is ripe, pull the stalk/pit out the end, if it’s yellow you’re good to go, if it’s brown it’s probably too mushy and would work better in a smoothie or as quacamole. Slice down the middle of the avocado, all around the centre, so that the only thing holding the avocado together is the stone. Then gently turn both halves in opposite directions so that you’re left with a perfectly split avocado. Carve the avo’ out, and add it to your hummus- spreaded bagel, then top with all the other veggies until it seems unable to fit into your mouth! Messy but delicious!
Check out my Instagram for more vegan dishes that I’ve made myself at home! @India_vegan_peanut