TO A great way to get your kids (or yourself) to eat more plant-based dishes, these tasty rolls are perfect for lunch boxes, picnics, topping salads, or just as a snack.
If you can’t find vegan feta cheese, use any vegan cheese.
Walnut, rosemary and feta cheese rolls
These are a lovely change from the usual meat-filled buns and vegetarian sausages.
(Lizzie Mayson/PA)
It serves: 4-6
Ingredients:
125 g walnuts
1 tablespoon olive oil
1 small leek, cleaned and finely cut
½ red bell pepper, seeded and finely chopped
1 clove garlic, peeled and chopped or grated
1 sprig finely chopped fresh rosemary (or ½ teaspoon dried rosemary)
1 tablespoon tomato puree
100g vegan feta cheese, broken into small pieces
Salt and pepper to taste
1 sheet of vegan puff pastry already rolled
1 tablespoon vegetable milk
2 tablespoons sesame seeds (optional)
Method:
1. Heat the oven to 200°C fan/425°F/gas Mark 7.
2. Toast the walnuts by frying them in a dry skillet over medium-high heat, turning, until golden brown, about five minutes. When they are cool enough to handle, break them into small pieces.
3. Heat the olive oil in a frying pan and sauté the leek, red pepper and garlic until tender, about five minutes.
4. Add the walnuts and stir in the rosemary, tomato puree and feta cheese. Season to taste. Let it cool completely, as it will be easier to shape the rolls and they will hold better.
5. Cut the dough sheet into three large rectangles and mold the sausage-shaped filling in the center of each. Press down on the filling while lifting the sides of the dough to bring them together. Press the edges of the dough together, then turn each roll over and cut in half or into smaller pieces if you prefer, pushing the spilled filling in.
6. Brush each piece with a little non-dairy milk and sprinkle sesame seeds on top (if using).
7. Line a baking sheet with baking paper and place the rolls on top, seam side down. Cook for 20-25 minutes, until golden brown.
8. Remove from the oven and let cool before eating.
vegan ramen
You won’t miss the meat in this hearty dish.
(Lizzie Mayson/PA)
If you like big flavors in a hearty dish, this ramen will be ideal for you.
This recipe is for a nutritious, nutrient-packed meal, and is easily adaptable, so you can use any vegetables you have in your refrigerator.
It serves: 4
Ingredients:
1 large onion, peeled and diced
2 tablespoons sunflower oil
2 cloves garlic, peeled and minced or grated
4 cm piece of fresh ginger, peeled and grated
25 g dried shiitake mushrooms
1 liter of vegetable broth
2 tablespoons miso paste
3 tablespoons soy sauce
200 g ramen or rice noodles
250g smoked, marinated or flavored tofu, cut into cubes
1 head pak choi, quartered
2 carrots, cut into julienne strips (like matchsticks)
2 tablespoons sesame oil
Ingredients (choose any/all):
50 g bean sprouts, washed
1 sheet of nori, crumbled
A handful of chopped fresh cilantro
2 scallions, finely chopped
1 teaspoon chili flakes
Method:
1. To make the broth, sauté the onion in the oil until softened, then add the garlic and ginger and cook for another two or three minutes, stirring to prevent it from sticking.
2. Add the mushrooms, broth, miso and soy sauce and bring to a boil. Reduce the heat to a simmer and cook, covered, for 15 minutes, to allow the flavors to come through.
3. Strain the liquid into a clean saucepan, keeping the mushrooms, but discarding the onion, garlic and ginger pulp. Cut the mushrooms into slices and set aside.
4. Cook noodles according to package directions and add to broth.
5. Add the mushrooms, tofu, pak choi and carrots, then return to a boil and simmer for another two to three minutes. Add sesame oil.
6. Serve topped with bean sprouts, nori, fresh cilantro, scallions, and/or chili flakes.
Peanut Butter Breakfast Ice Cream
Up your breakfast game in January
(Lizzie Mayson/PA)
For stress-free mornings, homemade granola is a great idea.
This granola will keep for two to three weeks in an airtight container and you can refreeze the banana ice cream, so prepare the components ahead of time. Of course, it’s okay to use store-bought granola too.
It serves: 4
Ingredients:
for the granola:
65 g oats
55g mixed nut pieces
½ teaspoon ground cinnamon
¼ teaspoon salt
85 g peanut butter
1 tablespoon black molasses
1 tablespoon agave syrup
1½ tablespoons coconut oil (or vegetable oil)
1 teaspoon vanilla extract
For the banana ice cream:
2 bananas, peeled, chopped and frozen overnight
50 g blueberries, plus another 100 g to cover the ice creams, washed
¼ teaspoon vanilla extract
A little almond or coconut milk
Serve (optimal):
Chopped toasted hazelnuts
A splash of agave syrup
Method:
1. First make the granola. Heat the oven to 160C fan/350F/gas Mark 4.
2. In a bowl, mix the oats, walnuts, cinnamon and salt.
3. In a saucepan, combine the peanut butter, blackstrap molasses, agave syrup, coconut oil, and vanilla extract. Heat it on the counter to ensure the ingredients soften and mix thoroughly.
4. Pour the peanut butter mixture into the oat mixture and stir until completely combined.
5. Line a baking sheet with baking paper and spread the mixture on it. Bake for 18-20 minutes, stirring halfway through.
6. Remove from the oven and set aside to allow it to brown while it cools completely.
7. Now, blend the frozen bananas with 50g of blueberries and vanilla extract until smooth, adding enough milk to help it break down and form a smooth, smooth mixture.
8. Prepare your sundae by layering granola and banana ice cream. Top with the remaining cranberries and hazelnuts, plus a drizzle of agave syrup if you want a little more sweetness.
‘The Official Veganuary Cookbook’ by Veganuary (Harper Collins, £22).
