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This January we've decided to share some warming recipes including those using leftovers to help through the month! We've also included some vegan recipes for you to try, plus some other recipes as well that you could replace the meat with plant-based alternatives. These easy recipes are perfect if you'd like to try something new, use up those leftovers or save on the pennies this January!
Delicious vegan dishes
Tesco have some fantasti vegan recipes for everyone to try, we have listed a few to get your taste buds going. Don't forget to check out our Veganuary the Exeter Way blog for extra recipes and restaurant takeaway dishes!
Vegan Mushroom Stroganoff Recipe
Ingredients:
- 2 tbsp olive oil, plus 2 tsp
- 250g pack Tesco Finest forestière mushrooms, or chestnut mushrooms, quartered
- 125g pack Tesco Finest shiitake mushrooms, stems roughly chopped, caps thickly sliced
- 10g fresh thyme, leaves picked
- 1 onion, sliced into half-moons
- 4 garlic cloves, roughly chopped
- 1 vegetable stock pot, made up to 400ml
- 230ml unsweetened oat milk alternative, or any plant-based milk alternative
- 1 tbsp plain flour
- 120g Oatly creamy oat fraîche
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
To serve:
- 300g brown rice
- 360g pack curly kale, thick stalks discarded
Method:
1. Heat 1 tbsp oil in a large, heavy-based frying pan over a medium-high heat. Add the mushrooms in an even layer and cook, stirring occasionally, for 8-10 mins until lightly browned. Add half the thyme leaves, season and cook for 30 secs. Transfer the mushrooms to a bowl; cover to keep warm and set aside.
2. Return the pan to the hob, reduce the heat to low and add 1 tbsp oil. Add the onion and garlic and cook for 8-10 mins until softened. If the onions start to stick and catch, add 1-2 tbsp stock or water. Add the stock, increase the heat to medium and simmer for 10 mins. Put the milk alternative and flour in a bowl and mix until smooth, then add to the pan. Simmer for a further 10 mins, stirring occasionally. Reduce the heat to low and stir in the oat fraîche, soy and mustard. Stir in three-quarters of the mushrooms. Remove from the heat and set aside (the sauce will thicken slightly as it cools)
3. Meanwhile, cook the rice to pack instructions and preheat the oven to gas 7, 220°C, fan 200°C. Arrange the kale on 2 baking trays. Drizzle 1 tsp oil over each tray and toss to mix. Roast for 10 mins, then toss and roast for 5-10 mins more until crispy at the edges.
4. Drain the rice and divide between 4 bowls. Spoon over the sauce and top with the remaining mushrooms and thyme. Serve with the kale.
Image from Tesco.com
Vegan Potato, Rosemary and Onion Pie Recipe
Ingredients:
- 6 tbsp olive oil
- 1 large onion, thinly sliced
- 1kg white potatoes, scrubbed and thinly sliced
- 5 tbsp fresh rosemary leaves, chopped
- ½ tsp chilli flakes
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 300ml (1/2pt) vegetable stock
- 1 x 375g pack ready rolled vegan puff pastry
- 2 tbsp soya milk
Method:
1. Heat half the oil in a large heavy-based frying pan and cook the onion over a medium-high heat for 5 minutes until softened and starting to turn golden. Remove from the pan using a slotted spoon and set aside. Add the sliced potatoes, rosemary leaves and spices to the pan with the remaining olive oil and cook over a medium heat for 5-8 minutes until lightly golden, tossing occasionally with two spoons. Remove from the heat and arrange in layers with the onions in a large 2 ltr (31/3pt) pie dish. Pour over the vegetable stock and season generously with salt and freshly ground black pepper.
2. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry and cut a thin strip of pastry to place around the edge of the pie dish, pressing down with a little water to seal, then lightly brush the top of the pastry strip with more water and put the remaining pastry over and seal again, using a fork to press the two pieces of pastry together. Trim the excess and make an incision in the centre of the pie for the steam to escape and lightly brush all over with the soya milk.
3. Bake for 25-30 minutes until the top is golden and the potatoes inside are tender. Serve with plenty of fresh green vegetables, if you like.
Image from Tesco.com
Scrumptious meat dishes
Sainsbury's Chicken Meatballs with Cauliflower Mash
Ingredients:
- 1 large onion
- 2 garlic cloves
- 460g chicken breasts, roughly chopped
- 1 tsp dried mixed herbs
- 200g mushrooms, roughly chopped
- 1 large egg, lightly beaten
- 2 large cauliflowers, roughly cut into florets
- 100g baby leaf spinach
- 1 can olive oil spray
- 1 tbsp smoked paprika
- 150ml chicken stock, made with half a stock cube
- 200ml half-fat sour cream
- 1 tbsp fresh parsley, chopped to serve
- 25g flaked almonds, toasted
Method:
1. Roughly chop half the onion, setting the other aside for the sauce. Bash both garlic cloves and add one to a food processor along with the chopped onion, chicken, dried herbs and mushrooms. Pulse until well combined.
2. Preheat the oven to 180°C/gas mark 4. Tip the chicken mixture into a bowl along with the egg and mix well. Using slightly damp hands, shape into 12 meatballs, then put in the fridge to chill.
3. Bring a large pan of water to the boil and add the cauliflower. Boil for 10-12 minutes until tender, then drain well and mash with seasoning. Stir through the spinach and set aside to keep warm.
4. Lightly spritz a non-stick frying pan with the olive oil and brown the meatballs all over for 2-3 minutes (you may have to do this in batches). Place the browned meatballs on to a lined baking tray and bake in the oven for 12-15 minutes until cooked through.
5. Meanwhile, make the sauce. Finely slice the other half of the onion and cook for 3-4 minutes until just tender in the same pan used for the meatballs. Finely chop the remaining garlic clove and add to the pan, cooking for another minute.
6. Sprinkle over the smoked paprika and stir until well combined. Pour in the stock and bring to the boil, then simmer. Stir in the sour cream.
7. Serve the meatballs on a bed of mash, then spoon on the sauce and sprinkle with parsley and almonds.
Image taken from Sainsburys.co.uk
BBC Good Food Beef & Vegetable Casserole
Ingredients:
- 2 celery sticks, thickly sliced
- 1 onion, chopped
- 2 really big carrots, halved lengthways then very chunkily sliced
- 5 bay leaves
- 2 thyme sprigs, 1 whole and 1 leaves picked
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 2 beef stock cubes, crumbled
- 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks
Method:
1. Heat oven to 160C/140C fan/gas 3 and put the kettle on.
2. Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
3. Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
4. Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
5. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
6. Garnish with the picked leaves of the remaining thyme sprig.
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Image taken from BBC Good Food
Don't forget your leftovers!
One Green Planet has a variety of delicious vegan recipes to use for your leftovers - we've shared a few of our favourites for you to try!
Simple Vegan Mashed Potato Waffles
Ingredients:
- 4 potatoes
- 1/4 cup vegan butter
- 1/4 cup soy milk
- Salt and pepper, to taste
- 2 onions, caramelized
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon white truffle oil
- 1 cup all-purpose flour
- 4 tablespoons vegan cream cheese
To serve:
- Salsa
- Vegan cream cheese
- Extra caramelized onion
Method:
- Peel and dice potatoes, then place in a deep pot with water and bring to a boil. Boil for 20 minutes or until potatoes are very tender. Drain and immediately place potato cubes into a large bowl. Or just use your leftover potatoes just peel them.
- Mash till almost smooth with a potato masher and then add the vegan butter and soy milk. Mix it in with a wooden spoon. At this stage, taste and season to your preference.
- Add thyme, smoked paprika, white truffle oil, and caramelized onions into the mixture and stir well with a spoon to incorporate. Add vegan cream cheese and mix well. Finally, add in flour and give it a thorough mixing - you may need more flour or slightly less — what you're looking for is something significantly firmer than the initial mashed potatoes, but don't over do it with the flour.
- Heat waffle iron and spray well with non-stick cooking spray. Place 1 heaped tablespoon of potato mixture into each waffle cavity and cook according to your waffle makers instructions.
- Once cooked, use a small palette knife to help nudge your "waffle" off the waffle maker and onto your plate.
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Image taken from One Green Planet
Vegan Sweet Potato and Cranberry Pancakes (Gluten free)
Ingredients:
- 2 tablespoons ground flax seed
- 1/4 cup plus, 2 tablespoons filtered water
- 2 cups gluten free all purpose flour
- 3/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut sugar
- 1 1/4 cups thin coconut milk at room temperature
- 3/4 cup sweet potato puree (or sweet potato mash)
- 3 tablespoons melted virgin coconut oil
- 1/2 cup dried cranberries
Maple pecan syrup drizzle ingredients:
- 2 tablespoons maple syrup
- 1/4 cup pecan butter
- 1-2 tablespoons filtered water, as needed
Method:
- In a small bowl, whisk together the flax seed and water, and set in the fridge for 15 minutes until the mixture is gel-like.
- Meanwhile, whisk together the flour, salt, baking powder, baking soda, and coconut sugar in a large bowl.
- Whisk in the coconut milk, sweet potato and oil until combined, then the flax eggs until combined.
- Stir in the cranberries.
- To cook pancakes, preheat oven to 200°F. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom.
- Once hot, add the batter in 1/4 cup amounts. Let the pancakes cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side.
- When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
Maple Pecan Drizzle:
- Whisk together all ingredients until smooth (if it is too thick to drizzle, whisk in a little more filtered water), then drizzle over the pancakes before serving.
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Image taken from One Green Planet
Meat recipes for leftovers
BBC Good Food Leftover Recipes has mouth-watering recipes suitable for most diets – for vegans, vegetarians, meat eaters and those with dairy and gluten intolerances! We have included a few recipes for you to try out - even though some of these contain meat, you can simply replace them with the plant-based alternatives if you wish to do so!
Honey-Mustard Chicken Pasta
Ingredients:
- 300g farfalle or other pasta shape
- 3 tbsp reduced-fat mayonnaise (use full-fat if you prefer)
- 1 heaped tsp wholegrain mustard
- 1 tsp clear honey
- 300g cooked chicken, torn into rough pieces
- 4 spring onions, thinly sliced (or use ½ red onion, thinly sliced)
- Small bunch basil, leaves roughly torn
- 4 tomatoes, quartered, then each chunk halved
Method:
1. Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.
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Image taken from BBC Good Food
Marmalade & Whisky Bread & Butter Pudding
Ingredients:
- 8 slices day-old crusty white bread, crusts removed
- 50g very soft butter
- 4 tbsp Seville orange marmalade, plus 4 tsp
- 300ml full-fat milk
- 248ml pot double cream
- 3 large eggs
- Seeds 1 vanilla pod
- 4 tbsp golden caster sugar
- 1 tbsp whisky
- Icing sugar, for dusting
Method:
1. Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
2. Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
3. Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins - 1 hour or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
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Image taken from BBC Good Food
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