Veganuary

In order to continue celebrating the vegan lifestyle, we have collated a starter, main course and dessert that are fully vegan and itching to be cooked. Let us know what you think of our recipe choices.

400g block firm tofu

3 tbsp cornflower

1/2 tsp smoked paprika

1/2 tsp fine sea salt

1/2 tsp ground black pepper

2 tbsp vegetable oil

Drain the tofu, wrap in 4-5 sheets of kitchen towels, put on a plate and put something heavy over the top, like a wooden chopping board. Leave for 20 mins to drain the excess moisture from the tofu.

Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.

Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.

Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

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 kidney beans, drained

lime wedges, guacamole, rice and coriander to serve as required

Heat the oven to 200C/180C FAN/ Gas 6. Put the sweet potato in a roasting tin and drizzle over ½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.

Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in 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. Will keep, in an airtight container in the freezer, for up to three months.

2 tbsp ground flaxseed

200g vegan dark chocolate 

1/2 tsp coffee granules 

80g vegan margarine, plus extra for greasing

125g self-raising flower

70g ground almonds

50g cocoa powder

1/4 tsp baking powder

250g golden caster sugar

1½ tsp vanilla extract

Heat the oven to 170C/150C fan. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.

Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.