3 easy and delicious plant-based dishes to try this Veganuary

If you are starting the year with a new diet or healthy eating pledge, you may be considering joining “Veganuary”. It aims to promote vegan foods, which research suggests could be less harmful to the planet.

According to the Guardian, researchers found that avoiding meat and dairy products could be the best way to reduce your environmental impact on the planet. The study, released in 2018, found meat and dairy farms are responsible for 60% of agriculture’s greenhouse gas emissions.

So, if you want to eat more healthily, do your bit for the planet, or try something a bit different, read on to discover three delicious plant based meals to try this January.

1. Vegan chilli

Ingredients

3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1–2 tsp chilli powder (depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato purée
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans, drained
Lime wedges, guacamole, rice and coriander to serve

Step 1

First, heat the oven to 200C/180C fan/gas mark 6. Put the sweet potato in a roasting tin and drizzle over 1.5 tbsp of oil. Add 1 tsp of smoked paprika and 1 tsp ground cumin, then mix well so that all the chunks are coated in spices.

Season with salt and pepper, then roast for 25 mins until cooked.

Step 2

Heat the remaining oil in a large saucepan over a medium heat, then add the onion, carrot and celery. Cook for 8–10 minutes until soft, then add the garlic and cook for a minute more. Add the remaining dried spices and tomato purée, mix, and cook for 1 minute more.

Step 3

Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins.

Then add the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander.

2. Vegan sausage rolls

Ingredients

250g chestnut mushrooms
3 tbsp olive oil
2 leeks, finely chopped
2 large garlic cloves, crushed
1 tbsp finely chopped sage leaves
1 tbsp brown rice miso
2 tsp Dijon mustard
30g chestnuts, very finely chopped
70g fresh white breadcrumbs
1 x 320g sheet ready-rolled puff pastry (check the label to ensure it’s not the all-butter version)
Plain flour for dusting
Dairy-free milk (such as soya or oat milk) to glaze

Step 1

Finely chop the mushrooms, then put half the olive oil in a large frying pan. Add the leeks and a pinch of salt and fry gently until softened and golden brown. Remove the leeks from the pan and put into a bowl to cool a little.

Step 2

Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.

Step 3

Heat the oven to 200C/180C fan/gas mark 6. Put the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season and mix everything until you have a slightly stiff mixture.

Step 4

Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm.

Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork.

Cut into 10 pieces. Lay on a parchment-lined baking sheet and brush each piece with the plant-based milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.

3. Easy vegan wellington

Ingredients

90g dried porcini mushrooms
2 tbsp olive oil
1 large onion, finely chopped
250g chestnut mushrooms, finely chopped
2 garlic cloves, crushed
500g sweet potatoes (about 2 large), peeled and cut into 2cm chunks
1 tbsp finely chopped rosemary
1 tbsp finely chopped sage, plus 4 whole leaves
100g soft white breadcrumbs
2 tbsp pomegranate molasses (see tip below)
40g chopped walnuts or pecans
40g dried cranberries
Grating of nutmeg
2 x 320g sheets dairy-free puff pastry
Plain flour, to dust
3 tbsp plant-based milk
1 tbsp English mustard or Dijon mustard with a pinch of turmeric

Step 1

First, place the dried mushrooms in a heatproof bowl and pour 500ml boiling water over them. Ensure they’re well covered and leave to soak.

Step 2

Heat the olive oil in a wide frying pan over a medium heat, then fry the onion and chestnut mushrooms until the onion is soft and the mushrooms look wilted and reduced.

Step 3

Add the garlic and sweet potatoes, then the rehydrated mushrooms and their soaking liquid. As the last bit of liquid in the bowl may contain grit from the mushrooms, don’t add this to the mixture. Cover and cook for 15 mins until the sweet potatoes are just softened, and most of the liquid has evaporated. Add a splash more water if the liquid evaporates too quickly.

Step 4

Remove the lid and stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and add the nutmeg. The mixture should be stiff enough to resemble stuffing, but not dry.

All of the breadcrumbs should be coated and have absorbed some of the liquid. Remove from the heat and leave to cool in the pan.

Step 5

Unroll one of the puff pastry sheets onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the plant-based milk and mustard together with a pinch of salt and set aside.

Step 6

Spoon the cooled filling down the middle of the pastry sheet in a neat line, leaving a 5cm border around the edges. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet.

Press the pastry around the filling to remove any air pockets. Crimp to seal the sides with a fork or your fingers, and trim off any excess pastry with a sharp knife. Cut a small steam hole in the top, then brush the top with the mustard-milk mix. Chill on the sheet or tray for 30 mins.

Step 8

Heat the oven to 200C/180C fan/gas mark 6. Remove the wellington from the fridge and brush with more of the mustard-milk mix, then bake for 35-40 mins until golden, puffed up and crisp – cover with foil if it’s browning too quickly. Arrange the whole sage leaves on top of the wellington and stick them down with the mustard-milk mix, then return to the oven for 10 mins more.

Step 9

Leave to rest on a board or platter for 10 mins before cutting into chunky slices to serve.

Get in touch

We hope you enjoy these recipes both in Veganuary and in the future. If, on the other hand, you would like to discuss your finances, overall wealth, investments or your pension, please email hello@ardentuk.com or call 01904 655 330.

As award-winning specialists in financial planning, we’ll create a financial strategy that helps you meet your long-term goals. Working together with you, we’ll provide options that could help you look forward to a brighter future and give you peace of mind that you’re financially secure.