Over the years, the popularity of veganism has grown significantly around the world. In 2022, Veganuary inspired over 620,000 people to try out a plant-based lifestyle in their 2022 campaign – with participants from over 220 countries.
If you’re veg-curious and would like to take a leap and ditch all animal products for the whole of January, here are some recipes that can get you started.
Mexican Style Vegan Breakfast Burrito
Ingredients
- 4 Vegan chorizo sausages
- 4 Large tortilla wraps
- 200 g Mushrooms
- 1 Tin of baked beans
- Hot salsa
- Fresh parsley
For the guacamole:
- 2 Avocados
- 1 Lime
- 0.50 tsp Salt
- 0.50 tsp Pepper
For the scrambled tofu:
- 1 Pack of firm tofu
- 1 tsp Kala Namak
- 0.25 tsp Salt
- 0.25 tsp Turmeric
- 0.25 tsp Smoked paprika
- 0.50 tsp Cracked black pepper
- 1 tsp Onion powder
For the Hash browns:
- 2 Large potatoes
- 50 g Gram flour (chickpea flour)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 1 tsp Pepper
Method
STEP 1
Grate the potatoes into a large bowl then squeeze out and drain as much liquid as possible. Then add all the other ingredients before mixing well. If you can’t form loose balls with the mixture, add a little more gram flour. If it’s dry, add a little water.
STEP 2
Divide the mixture into 4 even-sized balls then flatten slightly. Fry them in a large pan with a good drizzle of vegetable oil for around 5 minutes on each side. Once crisp, yet soft in the middle, remove and leave on a tray in a warm oven.
STEP 3
Bake the sausages as per the instructions, then slice up the mushrooms and fry in the same pan with a little extra oil for around 6-8 minutes. Add to the tray in the warm oven.
STEP 4
Drain the water from a pack of tofu then crumble it roughly into a bowl. Add the tofu to the now empty pan and stir fry for a couple of minutes. Add the remaining ingredients then fry for another 5 minutes on medium heat.
STEP 5
Half the avocados, remove the stone and then scoop out the flesh into a bowl with the rest of the ingredients. Mash together well.
STEP 6
Heat up the baked beans and then gather up all of the ingredients to make the burritos.
STEP 7
Spread some guacamole in a tortilla, and add the sausage, mushrooms, beans, hash browns, scrambled tofu, a spoonful of salsa and a little parsley or spinach. Wrap up the burrito, cut it in half then serve up.
Vegan Katsu Curry with Crispy Aubergine
Ingredients
- 2 aubergines
- 60 g flour
- 150 ml oat milk
- 120 g panko breadcrumbs
- a generous pinch of salt
For the sauce:
- 2 onions
- 2 carrots
- 5 cm fresh ginger
- 2 garlic cloves
- 2 Tbsp sesame oil
- 3 Tbsp mild curry paste
- 3 Tbsp soy sauce
- 300 ml vegetable stock
- 250 ml coconut milk
Method
STEP 1
To make the flatbread pizza dough, in a large bowl, mix together the yoghurt, flour, baking powder, and salt until a dough forms.
STEP 2
Transfer the dough to a lightly floured surface and roll it into a pizza shape. Put on a lightly greased, non-stick baking tray and cook at 200 degrees C for 10 minutes. Remove from oven and put to one side.
STEP 3
Now spread BBQ sauce over the pizza base and top with all the toppings other than the cheese sauce (this goes on later )
STEP 4
Cook for another 10 minutes on the same temperature, and then drizzle the cheese sauce (below) over the top, slice and enjoy.
For the cashew cheese sauce:
STEP 1
Place the cashews in a bowl and cover with water by about 2cm. Cover with a cloth and let it sit at room temperature for at least 2 hours. When the nuts are soaked, drain and rinse.
STEP 2
Put everything in a food processor or blender. Pulse to roughly break down the cashews.
STEP 3
Scrape down the sides, add 60ml water and blend again for about 2 minutes, until smooth and thick. It should have the consistency of hummus; add an extra splash of water if needed. Taste and add more lemon if needed.
This will last in a jar with a lid for up to 2 weeks in the fridge
Ingredients
- 150 g Violife Cocospread
- 160 g dark chocolate chips
- 135 g brown sugar
- 150 g coconut yoghurt
- 100 g all-purpose flour
- 0.25 tsp sea salt
- 1 tsp vanilla extract
- 0.25 tsp baking powder
- 1 Tbsp plant-based butter
- Vegan ice cream to serve
- Caramel sauce or butterscotch to drizzle
- Vegan biscuits to decorate
Method
STEP 1
Melt 80g of the dark chocolate chips in a glass bowl.
STEP 2
Add the Violife Cocospread, sugar and yoghurt and mix to combine using a spatula.
STEP 3
Add the flour, salt, vanilla extract, and baking powder along with the remaining 80g of chocolate teardrops. Gently fold in until all ingredients are combined.
STEP 4
Pour the mixture into a greased 20cm skillet pan and place in a preheated fan oven at 175°C for 20-25 minutes. It will still be a little soft in the middle and that’s perfect for the gooey texture!
STEP 5
Decorate with the biscuits, drizzle with caramel or butterscotch syrup and a dollop of vanilla ice cream. Enjoy warm and gooey!
Want some more recipes? Have a look at Escapade’s blog posts on National Doughnut Week and Cookies, Cakes and Festive Bakes!
Sources
https://www.veganfoodandliving.com/vegan-recipes/mexican-vegan-breakfast-burrito/
https://www.veganfoodandliving.com/vegan-recipes/vegan-katsu-curry-with-crispy-aubergine/
https://www.veganfoodandliving.com/vegan-recipes/vegan-skillet-brownie-recipe/
