Veganuary is here and Napolina, Princes Fruit, Princes Plant Based and Trex have got you covered, with eight tasty, vegan treats to help get you through the month and beyond.
Serves 6, 1 hour 30 minutes prep
Ingredients:
1 tbsp Napolina Extra Virgin Olive Oil
Napolina lasagne sheets
2 tbsp Napolina Tomato Puree
1 can Napolina Chopped Tomatoes
1 large onion, finely chopped
1 large carrot, grated
2 sticks of celery, finely chopped
4 cloves garlic, finely chopped
1 tbsp oregano
½ tsp nutmeg
½ tsp cinnamon
½ tsp chilli flakes
3 tsp sea salt flakes
2 tsp cracked black pepper
150ml red wine
2 cans Napolina Lentils
50g plant based butter
500ml oat milk
½ tsp sea salt flakes
½ tsp black pepper
1 tsp english mustard
150g grated plant based cheddar cheese, plus more for topping
100g grated plant based parmesan cheese
Method:
In a frying pan on a medium heat, add the extra virgin olive oil, onions, garlic, carrot, celery, oregano, chilli flakes, cinnamon, nutmeg, sea salt and cracked black pepper and cook for 5 mins until the onions have turned slightly translucent.
Next deglaze your frying pan by adding the red wine then add the tomato puree, chopped tomatoes and lentils. Mix together well then leave to simmer for 30 mins.
In a separate saucepan on a medium heat, add the plant based butter until it has melted then add the plain flour and mix together until fully incorporated then add the oat milk.
Add the plant based cheddar, plant based parmesan cheese, 1 tsp cracked black pepper, 1 tsp sea salt and mustard and mix together well until the cheese has melted and the bechamel sauce is thick and creamy then set aside.
Next it is time to start layering the lasagne, begin by spreading a third of the lentil ragu out in a baking dish then place enough lasagne sheets on top to fill your baking dish then add a third of the bechamel sauce on top and top with another layer of lasagne sheets and repeat two more times so you have three layers.
Top with more plant based cheddar cheese and bake in the oven at 190°C for 45 mins until golden brown.
Remove from the oven and leave to rest for 10 mins then serve immediately with an Italian side salad.
Recipe by Napolina
Serves 5, 40 minutes bake time
Ingredients:
100g Trex
100g Light soft brown sugar
200g Pitted dates
200ml Almond milk
1 tsp Vanilla essence
200 g Self-raising flour
1 tsp Baking soda
100g Chopped walnuts
Method:
Preheat oven to 180C/ 350F/ gas mark 4.
Prepare a grease lined tray.
Cook the dates in water for around 5 minutes, until soft.
Beat the Trex, sugar, flour, baking soda and vanilla. Add the almond milk, dates and chopped walnuts. Once mixed fully, pour in to a greased tin.
Bake at 180C for 40-45 minutes.
Meanwhile, create the sauce by simmering the Trex, brown sugar, almond milk and vanilla essence for 5 minutes.
Serve the pudding warm with the sauce poured over, and a dollop of vegan vanilla ice cream.
Recipe by Trex
Serves 5, 40 minutes bake time
Ingredients:
140g Trex
5 tbsp Golden syrup
650g Dark chocolate
200g Apricots
150g Brazil nuts
125g Raisins
300g Malted biscuits
Method:
Grease an 18-20cm square brownie tin with grease proof paper.
In a large pan, melt the Trex, chocolate and golden syrup over a gentle heat until smooth. Remove from the heat and leave to cool.
Crush the biscuits by placing them in a food bag and bashing them with a rolling pin. Take the biscuits, apricots, nuts and raising and add to the chocolate mixture until all fully covered.
Pour the mixture in to the lined tin and leave to chill for 2-3 hours before cutting in to pieces and serving.
Recipe by Trex
Serves 30, 15 minutes bake time
Ingredients:
260g Self raising flour
1 tsp Baking powder
1⁄2 tsp Salt
100g Trex
150g Sugar
3 tbsp Honey
120g Tahini
30g Toasted sesame seeds
Method:
Preheat oven to 350F/ 170C/ Gas Mark 4.
Place the sesame seeds in a small bowl and set aside.
Whisk flour, baking soda and salt in a bowl and put aside
In a separate bowl, mix Trex, sugar and honey until light and fluffy before slowly beating in the tahini. Add the dry ingredients to this bowl, beating continuously.
Roll the mixture in to balls – roughly 1 tbsp dough each. Dip the top of the balls in to the pre- prepared bowl of sesame seeds. Place sesame side up in to the baking tray and flatten. Bake cookies until golden brown for 15 minutes.
Recipe by Trex
Serves 2
Ingredients:
360g cooked baby potatoes cut in half
4g cumin seeds
1g garam masala
2g curry powder
4g brown sugar
30g rapeseed oil
1 can Princes Plant-Based Chunky Vegetable Curry
1 naan bread cut into 4 inch pieces
salt and cracked black pepper to taste.
Method:
Boil potatoes, cool and cut into halves.
Spread the oil onto the naan bread and sprinkle with salt & pepper. Place naan bread onto a non-stick baking tray and into a preheated oven at 160c fan for 10 – 15 minutes until crispy.
Toss the potatoes in the cumin seeds, curry powder, garam masala, salt and brown sugar.
Heat the oil in a non-stick frying pan and fry the potatoes until piping hot and browned in colour.
While the potatoes are frying, heat up the Princes Plant-Based Chunky Vegetable Curry.
To serve, pile the potatoes into a serving dish, top with the vegetable curry and finish with the crispy naan breads.
Recipe by Princes Plant Based
Serves 3
Ingredients:
225g thinly sliced red cabbage
180g grated carrot
120g red onion
9g chopped coriander
3g salt
Juice and zest of 3 small limes
6g white sugar
3 x Tortilla wrap
1 can Princes Plant-based Mexican Mixed Bean Chilli
1 pouch microwave rice
225g guacamole
Method:
Mix the cabbage, carrot, onion, coriander, salt, lime juice, lime zest, & white sugar – leave to one side.
In a saucepan, heat up the Princes Plant Based Mexican Mixed Bean Chilli, while you heat the rice in a microwave.
Pour the rice into the chilli and stir it in well.
Take a tortilla wrap, spread the guacamole onto it, followed by the chilli & rice mix.
Top the chilli & rice with some of the slaw (drain any excess liquid from it). Wrap in the tortilla wrap and serve.
Recipe by Princes Plant Based
Ingredients:
405g oat milk
4g salt
1g nutritional yeast
30g cornflour
20g water
1 x can Princes Plant Based Lentil & Mushroom Bolognese
3 x lasagne sheets
25g vegan grated cheese (optional)
Method:
In a saucepan, add the oat milk, salt, white pepper and yeast and bring to a simmer.
Mix the cornflour with water then stir into the saucepan to thicken the sauce. Simmer for two minutes and then leave to cool.
In an ovenproof baking dish alternate layers of 1/3 Princes Plant Based Lentil & Mushroom Bolognese with the dried lasagne sheets. Finish with the bechemel sauce on top.
Place into a preheated oven at 180c fan for 30 minutes, until piping hot and pasta is cooked.
Recipe by Princes Plant Based
Serves 4, 10 minutes prep
Ingredients:
1 x 432g can Princes Mango Slices with Juice, drained
2 x 220g cans Princes Peach Chunks with Juice, drained
400g soya-based yogurt
1 x 227g can Princes Pineapple Chunks with Juice, drained
1 x 298g can Princes Mandarin Segments with Juice, drained
50g granola
Method:
Put the mango slices and half of one can of the peach chunks into a blender with the yogurt and blend until smooth. Alternatively, use a hand-held stick blender.
Share the smoothie between four wide bowls.
Arrange the remaining fruit neatly over the surface, sprinkling the granola in between. Serve immediately or cover and chill to serve within 1 hour.
Recipe by Princes Fruit
That's Food and Drink would like to thank Napolina, Princes, Trex and Adam for helping put this feature together.
Please check out our other Veganuary features to source suitable vegan-friendly drinks to accompany these fine recipes.
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