Best vegan recipes for beginners

I woke up this morning and thought, “why not start this list off with an absolute banger!” Not many others will tell you to make this as one of the first recipes on their list, but this recipe is simple, delicious and refreshing. The sweet crunch from the red peppers along with the buttery interior of the kidney beans, all being suspended in a fluffy cocoon of couscous, What could go wrong?

-Method-

Step 1: Take 350g of couscous and pour it into a heat proof bowl (Preferably glass) Step 2: Throw in 1 tea spoon of salt and cumin, as well as a handful of fresh coriander and basil. Step 3: Next dice up some red or yellow pepper, about 1/3 of the pepper is enough. Step 4: Throw in your diced red pepper and mix it all in. Get ready to fill up your kettle as we will be cooking the couscous next! Step 5: Once you’ve mixed everything together and got the kettle boiled, fill your bowl with hot water up to an inch above the couscous. Step 6: Get your cling film and wrap up your couscous. Leave to sit for 10 minutes ( If you’ve run out of clingy, just use a lid) Step 7: After you’ve wrapped your couscous up, chop up the vegetables you’ve got as well as your onion and tomatoes. (I love the crunchy textures of broccoli & baby corn so I chose those.) Step 8: Next you want to start up a medium flame on an oiled up pan. Once hot, throw in your onion, tomato, more basil, coriander, half teaspoon of cumin, salt. Step 9: After cooking through for 5 minutes throw in your kidney beans in (The star of the show) and mix in well, before adding in any last seasonings you may deem appropriate. Leave to cook for 5 minutes on medium/high flame. Step 10: Crack open the pan and mix in with your Couscous!

Click here to check out the full recipe page for Mediterranean style couscous with follow along videos!

30 minutes cooking time

Must have Ingredients:

• 350g of couscous (serves 4)
• 1 can of kidney beans (240g)
• crunchy vegetables of your choice ( I used broccoli & baby corn)
• Basil or spinach
  
  
• 1 onion
• ½ Red pepper
• 10 cherry tomatoes
• – Optional –
• Fresh coriander
• Smoked Paprika

Dhal, also known as, Red Lentil Curry is an age old dish, originating from the Indian subcontinent. It is probably fair to say that it could be the poster boy for healthy, cheap and simple vegan dishes. The flavourful kick from the turmeric and coriander, will put a pep in your step so tune the spice down if you don’t like too much heat!

-Method-

Step 1: Once you’ve got your lentils, onion, garlic cloves, ginger & rice all on the ready, we can begin the cooking process by washing our 400g of rice under some cold water, using our fingers for 1 minute. Step 2: Add the washed rice into the pot along with:

– 1 tablespoon of salt

– Half a green onion/ spring onion

– 1 teaspoon of harissa paste (*optional* adds a subtle kick to the rice)

Step 3: Once you’ve added all the ingredients pour in enough water to cover the rice by 1 inch and stir the pot every now and again on high heat for 5 minutes. Step 4: When your timer rings pop a lid on and leave the rice to cook for 17 minutes on LOW HEAT. Step 5: Now that the rice is cooking, grab your cup of lentils and throw it in a pan. Step 6: Add your 4 cups of water, 1 tablespoon of turmeric, 1 teaspoon of salt and some ground cumin. Leave to simmer on low-medium heat for 17-20 minutes.

Click here to check out the full recipe page for Red Lentil Curry with follow along videos!

25 minutes cooking time

Must have Ingredients:

1 cup of Red Split Lentils

4 cups of water

• 400g of rice (Basmati or jasmine for optimal fluffiness)
• Turmeric
• Other seasonings (I use paprika, coriander, curry powder & cumin. Feel free to choose your own)
• 3 garlic gloves
• 1 onion
• Chopped tomatoes (8-10 small)
• 2 green chillies
• 1 spring onion

As you can see in the image above, getting kidney bean stew right results in a creamy, velvety dish packed full of nutritional goodness. And in my follow along video, I show you just how to nail it!

-Method-

Step 1: Have all your ingredients at hand and ready, then beginning chopping your potatoes, as these will take the longest to cook. Step 2: Throw your chopped potatoes into boiling water for 10-15 minutes to soften, (try to ensure your potatoes don’t become too soft though as we don’t want them to mush too much in the stew so keep the fire low and check frequently.) Step 3: Now grab your carrots and skin them before chopping, once done throw them in with your potatoes to cook. ( We throw them in now instead of with the potatoes, as carrots cut thins take much less time to cook) Step 4: Next Chop up your spring onion, garlic, tomatoes and ginger and get ready to begin frying! Step 5: Grab a large pan and pour some oil to begin the cooking process. Step 6: Throw your chopped onions and garlic into the frying oil on a medium heat till lightly golden. Then add in the tomatoes as a counter balance to the explosive flavours of the onion and garlic, as you add in your tomatoes, add in some coconut cream or milk to smoothen the curry and give it that velvety rather than watery texture. Step 7: Add in salt, black pepper and curry powder. (You may season to taste, I use about a teaspoon and a ½) Step 8: Now you want to pour in one of your kidney bean cans, water and all, however your second can should be drained of its water, before emptied for its beans. to ensure the stew doesn’t become too watery. (Note: If you have dry kidney beans just add in 150ml of water to the mix) Step 9: Mix in your beans with the rest of the pan, then add salt, a dash of curry powder Step 10: Continue to mix well and taste for any last adjustments. Close the lid and leave to simmer on low ~ 10-15 minutes Step 11: Throw in your chopped carrots, potatoes and spinach, then mix well. After you’ve left your pan to simmer for 10-15 minutes on low heat, give it a stir and a taste, tweak it how you see fit and maybe dash some more mixed herbs on top, if you’re a mixed herbs fiend like me :)

Finished!

Click here to check out the full recipe page for Kidney Bean Stew with follow a long videos!

35 minutes cooking time

Must have Ingredients:

• 800g kidney beans (2 cans) Serves 5
• 3 -6 potatoes / sweet potatoes (either or both)
• 15 cherry tomatoes (around 200g of tomatoes)
• 3 spring onions
• 3 garlic cloves
• Small sized ginger
• 2 carrots
• Coconut Cream or milk (For a more creamy, less watery stew)
• Essential seasonings
• Black pepper or table pepper (2 teaspoons)
• All purpose seasonings ( 2 teaspoons)
• Salt (2 ½ teaspoons)
• Curry Powder (2 teaspoons)
• -Optional-
• Spinach
• 3 mint leaves

When in need of a quick and tasty meal to whip up, I say look no further than the almighty falafel wrap. If you can get your hands on some shop bought falafels, tortillas and greens that’s all you’ll need to begin making these bad boys.

-Method-

Step 1: Open your packs of falafels and put them in the oven. ( Gas mark 6, 20-25 minutes) Step 2: Grab your greenery and vegetables, then chop and place them in a colander to be washed off. Step 3: Once washed, leave your veg to be used in the wraps later. Step 4: Once 20 minutes have passed you can take out your falafels and put them aside. Step 5: Place your tortilla wrap on a flat surface, and lightly spread your condiments across the bread ensuring every bite will be packed with consistent flavours. ( I personally think Vegan Mayo & Sweet Thai Chilli sauce are an undefeatable duo. But if you think otherwise let me know in the comments!) Step 6: Next lay your salad down atop your condiments and then place 3-4 falafels on top, depending on how large your bread is. Here I usually decide whether I want to add more sauces or more salad into my wraps before sealing them. Step 7: To finish, you can just wrap it up and enjoy, but if you’re like me, you can put them back in the oven for about 5 minutes on low to enjoy these wraps at there optimal temperature.

15-20 minutes cooking time

Must have Ingredients:

• Falafels ( 1 wrap = 3-4 falafels)
• Tortilla Wraps, flatbread, naan etc (Ideally whole-wheat or gluten-free) At least 2
• Fresh green veg (e.g. lettuce, spinach, kale, rocket etc.)
• Two sauces that compliment each other
• – Optional-
• (Homemade drizzle Hummus, lemon, olive oil, spices of your choice)
• crunchy veg (e.g, red peppers) for a more diverse range of textures and flavours.

Out of all the dishes I’ve made since becoming vegan, there’s something about this recipe for me that makes it the best. By the end of this recipe you’ll see why Tofu + Turmeric is an incredible combo.

-Method-

Step 1: To begin, simply wash 400g of rice and boil alongside salt and spring onion, on high heat for 5 minutes, then turn down to lowest heat and close the lid for 20 minutes. Step 2: Next grab your block of tofu, tear it into small pieces and throw turmeric over it. Step 3: Grab your ginger, garlic and spring onion and dice them finely for use later. Step 4: Now set a medium flame to heat up a pan with oil. (Get ready to throw your turmeric torn tofu in.) Step 5: Whilst your tofu fries and singes, lightly add mixed herbs and more turmeric. Step 6: Take out your tofu and set it aside, get ready to fry your green onion, garlic and ginger. Step 6: Next, get your veggies ready and them chop them up for immediate use. Step 7: Throw your green onion, garlic and ginger into the pan and mix well. Step 8: Once sautéed nicely, throw in your veg as well as light seasoning. Step 9: When your veg is cooked to your liking throw in the rice you made earlier and mix in carefully, (Try not to make as much of a mess as me!) Step 10: Lastly, you want to throw in your ‘egg’ and mix it well!

15-20 minutes cooking time

Must have Ingredients:

• 400g rice (Basmati or Jasmine preferably)
• 400g tofu (one block)
• Ginger
• 3-4 cloves of garlic
• 3-4 spring onions
• Red Pepper
• Turmeric
• Salt
• garlic granules/ powder
• Any Veg of your choice
• – Other seasonings I used –
• Smoked Paprika, mixed herbs