Strong Roots unveils five tasty plant-based ready meals for Veganuary

Strong Roots, the pioneers of plant-based frozen food, have done it again! Setting out the next step in their mission to make tasty, plant-based food for busy people, they are launching five bold, veggie-packed meals. 

Absolutely delicious and designed for those living very busy lives, each features only the best quality ingredients that are all sustainably sourced.

With their belief that food can be better and that vegetables are the best way forward, Strong Roots' goal is to make eating them as easy and delicious as possible, while also reducing people’s carbon footprint. Making the perfect solution for a quick and healthy midweek meal, each takes just eight minutes to cook from frozen, so just pop in the freezer and you’ll always have a super convenient and super tasty, plant-based meal on hand.

Here’s a rundown on each of the new Good Made Easy Meals:

Thai Green Veg Curry

Combining crispy, crunchy veg with aromatics of lemongrass, Thai basil and kaffir lime leaf, this meal has all the greens, along with some tasty Thai flavours with a mildly spicy bite. Just 329 calories and a punchy 9.5g of protein per serving, this meal is also low sugar, low salt and low in saturated fat, with a climate footprint of just 1.5kg CO2e/kg.

Veggie Masala

This plant-based cauliflower and chickpea curry is full of goodness. Rich in flavour, it’s packed full of veggies and has up 12g of protein per serving, all with just 326 calories. What’s more it’s high in fibre, low in saturated fat and low in sugar. Climate footprint of 2.2kg CO2e/kg.

Creamy Mac

The Big Daddy of comfort food just got a plant-based glow up. A food favourite with a vegan twist, this meal features a great tasting vegan cheese sauce and has a great texture. It comes in at just 448 calories, is low sugar, with a climate footprint of 2kg CO2e/kg.

White Bean & Lentil Tomato Stew

This white bean and lentil tomato stew comes with a protein punch that’s sure to sate your winter comfort food cravings. It’s vibrant with veggie colours and rich in wholesome flavour. Packed full with protein, at 19g per serving, it has just 280 calories, contains 3 of your 5 a day and, once more, is low in saturated fat and sugar, with a climate footprint of 1.6kg CO2e/kg.

Mediterranean Orzo Bake

Featuring grilled Mediterranean vegetables, premium Orzo pasta (which is rarely seen in the frozen aisle) and rich tomato sauce - this meal is pure comfort. Once heated it releases a bloom of spices that deliver big fresh flavour, and it also delivers on low calories (329), protein (12g) as well as being low in saturated fat and sugar. Climate footprint on this dish is calculated at 1kg CO2e/kg – the lowest in the range.

Sam Dennigan, Founder of Strong Roots says “We believe in going back to our roots to secure our food future by making easy and delicious veg-forward frozen food that is good for you and good for the planet. 

"With the time pressures of modern life it can be hard to make good choices all the time but that’s where we come in. Our five new plant-based meals deliver exciting flavour profiles and provide healthy and convenient plant-based options, all made with sustainable, quality ingredients. It’s ‘Good Made Easy’.”

On a mission to fix the freezer aisle, Strong Roots prides itself on providing a gateway to easier plant-based consumption, revolutionising the food industry in a sustainable and responsible way. A certified B Corp, its range of delicious plant-based options, are all sustainably farmed, shipped and sold, better for people and the planet. The brand also proudly displays its climate footprint on front of pack, showing all emissions generated from soil to shelf, ensuring it is fully accountable as a business and to its consumers.

In the UK the RRP. is a (in our opinion!) very reasonable £3.50.

In the UK all meals are available now from Ocado, Booths, Amazon and selected independent retailers.

Thai Green Veg Curry and Veggie Masala launch into Sainsbury’s during Veganuary.

In Ireland the RRP is €3.99

In Ireland meals are available in Dunnes, Tesco, SuperValu, Centra & Spar stores nationwide.

Find out more: https://strongroots.com

Nutritionist Dr Naomi Beinart writes on ’Seven things to consider if you’re going to embrace Veganuary'

That's food and Drink would like to thank Dr Beinart for writing this feature for us as part of our series of Veganuary features.

1. Don’t neglect your thyroid health

Your thyroid is a small gland at the front of your neck. It uses iodine to make thyroid hormones, but if you are deficient in iodine then your body can’t make enough thyroid hormones. 

When this happens, your thyroid starts to work overtime to make these vital hormones and can result in overgrowth of the thyroid gland, called goiter. Luckily, if caught soon enough this can be reversed by improving iodine intake. 

Thyroid hormones are vital for so many of our body’s natural processes including bone health, metabolism, reproductive health, and brain health. As a nutritionist I have seen numerous women over the years who struggle with low energy, weight gain, dry skin and feeling cold all the time. While there is a lot to consider when someone presents with these symptoms, iodine status is the number one place we start and is often found to play a role in some of these issues. 

The primary sources of iodine are white fish and dairy making it challenging for vegans.  Seaweed is the only natural and plant-based source that provides adequate amounts of iodine for optimal function. Try Doctor Seaweed’s Pure Organic Seaweed.  Each 500mg capsule contains similar levels of iodine as one portion of haddock.

2. Make sure you are eating a good diet

Eat lots of brightly coloured fruits and vegetables which are high in antioxidants, which help to to protect against free radicals and keep us healthy. We tend to eat less fruit and veg in Winter, but there are so many tasty Winter vegetables and brightly coloured root vegetables (e.g. butternut squash, sweet potato and carrots) contain carotenoids which reduce inflammation and boost immune function by increasing disease-fighting cells in the body. 

So, if you enjoy being outside on these cold, sunny, Winter days, don’t forget your root veg soup.. One of the main challenges with a vegan diet is getting enough good quality protein. Vegans can get protein from plant based sources like peanut butter, seeds, grains, and legumes, and alternative products like tofu and soymilk also provide protein. 

Include healthy starches like  potatoes, rice, and pasta (choose wholegrain where possible) and have some fortified dairy alternatives, such as soya drinks and yogurts (choose lower-fat and lower-sugar options).

3. B12 is one of the most important vitamins for Vegans

Ensuring you have enough B12 you can make a big difference to how you feel, your energy levels and your overall well-being. So how can you make sure you have enough B12? This is far easier for people who eat animal products, such as meat, fish and dairy. However, even if you are eating the right foods, Vitamins B12 is notoriously hard to absorb. 

Also, B12 can be difficult to find if you are vegetarian or vegan. Some vegan foods and drinks are fortified with B12, and you can find some in vegan foods like nori and nutritional yeast. However, research shows that our B12 needs cannot be met from vegetarian / vegan sources alone (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5188422/) So, what can you do to make sure you are getting enough B12? Since your body can’t make B12, I always recommend a good quality B12 spray.  BetterYou B12 Spray - uses the most bio-available form of B12 (methylcobalamin) which is a naturally active form found within human metabolism. It is really easy to use and can be applied directly onto the inner cheek of the mouth. 

4. Ensure your immunity isn’t compromised 

If you’re someone who works long hours, with busy personal and family schedules, travel and frequent commuting, you will find that you are more susceptible to any viruses that are going around. Taking care of your immune system by ensuring that you aren’t lacking any vital vitamins and minerals, is essential. 

Public Health England recommends that we all supplement with Vitamin D to support and strengthen our immune defences and to support energy levels and mood throughout the Winter. Plus, Vitamin D is essential for healthy bones, muscles and teeth. Mushrooms are one of the best sources of Vitamin D, together with some fortified foods. But it's best to ensure you have adequate Vitamin D levels by taking a good quality daily supplement, especially throughout the Winter months.  I like BetterYou Vitamin D Oral Spray

5. Don’t let your energy levels fall

Due to the absence of red meat in a plant-based diet, vegans (and vegetarians) are typically deficient in vitamin B12 and iron. This can lead to fatigue, headaches, dizziness and if left untreated, anemia. As well as eating a healthy diet, as outlined below make sure you are eating lots of energy dense foods that are rich in iron - nuts and nut butters are especially good for this. As well as diet, make sure you are adapting lifestyle changes to make sure you are staying healthy and well. 

Fresh air is always the best thing when you're feeling a little lethargic or mentally low. Getting outside and going for a walk in green space will allow you to clear your mind and get a bit of exercise whilst you're at it. Dr Naomi recommends, if you live in a city, try to head to a park or a larger green space so you can really immerse yourself in nature and enjoy the sunny weather, and perhaps listen to a motivational or inspirational podcast whilst you're out and about. 

Most likely you will come home feeling more positive and upbeat.  Also if you are just starting a vegan diet, try a  relaxing exercise like a yoga class, which is gentle but can leave you feeling really energized, upbeat and centered. Swimming is also a great relaxing exercise that is low impact and you can take as gently as you like - swim in the morning to feel energised for the rest of the day

Readers might like to check out the following links for further help and inspiration:-

https://doctorseaweed.com/collections/supplements/products/pure-organic-seaweed-30-day

https://betteryou.com/collections/all/products/boost-b12-oral-spray

https://shorturl.at/KY135 (Link for Vitamin D 3000 IU Oral Spray)

Now Vegan kids and adults don't have to miss out, because Swizzels has vegan-friendly sweets!

Now nobody has to either go without or, perhaps even worse, compromise their principles, because Swizzels has asked That's Food and Drink to reminds our readers that they have a range of vegan-friendly confectionery available not only for Veganuary but for the rest of the year, too.

And British sweet manufacturer Swizzels has already seen a significant surge in demand for its popular vegan range for Veganuary 2024.

So big is the demand that Swizzels has had to increase production to cope during Veganuary 2024, set to be the biggest yet.

Refreshers, Love Hearts and Drumsticks are just some of the vegan sweets flying off the production lines at Swizzels.

Other popular sweets from the range include Scrumptious Sweets, Curious Choos and Luscious Lollies (also known as Variety Bags).

Now in its fifth year, Swizzels’ vegan campaign “All These, All Vegan, All Year” celebrates all things vegan and encourages sweet lovers to opt for a vegan treat all year round, not just during Veganuary.

The vegan range is available to buy now from all major retailers and convenience stores, starting at just 15p.

You can learn more here https://swizzels.com.

Higgidy has the perfect range of products for your foray into Veganuary

Higgidy, the veg led everyday food brand and official sponsor of Veganuary, has the perfect range of products to help you enjoy your mission to go meat-free in 2024.

Over 75% of Higgidy’s tasty pies, quiches, rolls and muffins are veggie or vegan friendly and their plant based, planet-friendly range focuses on delicious and innovative flavours, top quality ingredients and real veg (there are no fake meat substitutes anywhere in sight).

Higgidy’s vegan range includes new Sweet Potato Katsu Curry Little Lattices - butternut squash puff pastry packed with sweet potato and cauliflower, and bite-sized Spinach and Red Pepper Mini Vegan Muffins - with pine nuts and basil, made using oat milk, basil oil and butternut squash puree to create a deliciously moist muffin texture.

Higgidy’s tasty vegan range also includes a first to market Spinach & Roasted Tomato Sharing Quiche, made using oat and coconut milk, a Porcini Mushroom & Spinach Little Quiche, Vegetable Samosa Vegan Rolls, Porcini Mushroom & Spinach Rolls and Mini No-Pork Pies which are packed with veggie and red lentils.

Stockists and RRP’s are as follows:

Sweet Potato Katsu Curry Little Lattices – 160g, RRP £3.85, available at Waitrose, Ocado and Tesco

Spinach and Red Pepper Mini Vegan Muffins – 160g, RRP £3.85, available from Ocado, Tesco, Waitrose and Abel & Cole

Spinach & Roasted Tomato Vegan Quiche -380g, RRP £4.85, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Porcini Mushroom & Spinach Little Quiche – 155g, RRP £3.20, available from Sainsburys, Ocado, Waitrose, Tesco and Abel & Cole

Vegetable Samosa Vegan Rolls – 160g, RRP £3.30, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Porcini Mushroom & Spinach Rolls – 160g, RRP £3.30, available from Sainsburys, Ocado, Waitrose, Tesco, Booths and Abel & Cole

Mini No-Pork Pies – 176g, RRP 176g, available from Waitrose, Ocado and Tesco

To learn more please visit https://www.higgidy.co.uk.

If you want sweetness in Veganuary, you need Sweet Freedom

Why? Because Sweet Freedom specialises in producing 100% ethical, sustainable, plant based products, and the sweetness from all of their products comes from fruit.

What's more, their products are free from the main major allergens and are free from any refined sugar or artificial sweeteners.

Over the years they have won many accolades including highly prestigious Great Taste Awards.

Their products are becoming increasingly popular amongst the home-professional baking community, for using in replacement of cocoa/sugar.

Reasons to choose Sweet Freedom:

No refined sugar or artificial sweeteners

All natural ingredients – the sweetness comes from fruit (specifically apple and carob, but also grape in their Fruit Syrup)

Made without allergens

No palm oil

Only uses Fairtrade cocoa

Vegan friendly

Low calorie indulgence – only 13 calories per teaspoon

Available on the Sweet Freedom website, Amazon, Ocado and major supermarkets/health shops

And you can celebrate and enjoy Veganuary with Sweet Freedom’s versatile, award-winning syrups and spreads!

Because Sweet Freedom, the brand known for their award-winning vegan syrups and spreads, is set to add some sweetness to Veganuary with their versatile range of plant-based delights. Their exceptional lineup of products stands out for being entirely plant-based and all natural. From delicious, indulgent syrups to heavenly spreads, each item is carefully crafted to provide a totally guilt-free treat for every palate.

Sweet Freedom maintain a no nasties policy, ensuring each bottle and jar contains only natural ingredients. Their entire product range is sweetened only with fruit.

It's superbly versatile, from drizzling over porridge, pancakes, to using in home baking and more besides.

There are simply loads of delicious recipes on the Sweet Freedom website, but read on for a few, here:

Honeee pancakes

Makes up to 10 pancakes, serves 2-3

Ingredients

    • 120g wholewheat flour

    • 240g unsweetened dairy free milk of your choice⁠

    • 1 tbsp baking powder

    • 1 tbsp Sweet Freedom VEGAN HONEEE⁠

    • oil for cooking

Toppings: your favourite fresh fruit, vegan butter⁠ and Sweet Freedom VEGAN HONEEE⁠.

To make:

    1. Add the flour and baking powder to a large bowl and whisk to combine.⁠

    2. Add the milk and VEGAN HONEEE, mix until just combined, please don’t overmix.⁠

    3. Heat a pan with splash / spray of oil over medium heat, once hot, ladle your batter to make pancakes approx. 4 inches round.⁠

Sweet potato pie porridge

Serves 2

Ingredients:

    • 90g rolled oats⁠

    • 420ml water⁠

    • 3 tbsp sweet potato purée*⁠

    • 30g Sweet Freedom FRUIT SYRUP⁠

    • 50ml dairy free milk⁠

    • Sweet Freedom CINNAMON SYRUP

To make:

    1. Bring water to a boil in a small saucepan.⁠

    2. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water.⁠

    3. Once your oats are just about done cooking, stir in sweet potato purée, FRUIT SYRUP and milk.⁠

    4. Divide oats between two serving bowls and top with pecans, pumpkin seeds and a drizzle of CINNAMON SYRUP.⁠

*Next time you have the oven on, roast a large sweet potato until soft. Once cooled, peel the potato and place the flesh in a food processor. Blend until smooth.⁠

To learn more and to find even more great recipes please visit https://sweetfreedom.co.uk.

Coconut Tree Sri Lankan restaurant share vegan recipes for Veganuary

The Coconut Tree, the vibrant Independent Sri Lankan restaurant group with nine sites throughout the UK has lots of options for Vegans this Veganuary, including some delicious new recipes that you can even try making yourself at home.

And here are two of them:

Beetroot Mallum 

Difficulty: easy 

Prep time: 5 minutes 

Cook time: 30 minutes 

Serves: 

4  

This shredded salad-style dish is naturally vegan and promises a simple yet delicious at-home foray into some uniquely Sri Lankan flavours. The preparation is easy to follow, and the combination of spices makes this lightly-sauteed dish a standout. It’s a versatile addition to any recipe stack – try it for lunch, dinner, or even a savoury breakfast for something different. 

Ingredients 

50ml coconut oil  

500g beetroot, freshly grated 

1 large onion finely sliced 

2 cloves garlic, minced 

6 fresh curry leaves 

1 fresh chilli, finely chopped 

Spices 

1/2 cinnamon stick 

1 tsp chilli flakes 

1 tsp curry powder 

1/2 tsp fenugreek 

1 tsp salt 

1/3 tsp turmeric 

1/2 tsp chilli powder 

Method 

Place a large saucepan on a medium heat and add coconut oil. 

Add the curry leaves, fresh chillies, onion and garlic to your pot. Fry for 2 minutes. 

Bring those spices into the mix; add each one to the pan and cook for a further 3 minutes. 

Add the beetroot, mix well and let simmer for 25 minutes. Serve and enjoy! 

Tempered Pineapple 

Difficulty: easy 

Prep time: 5 minutes 

Cook time: 30 minutes 

Serves: 4 

Description: This Sri Lankan spiced pineapple is as easy as it is delicious – it’s the perfect dish to whip up if you’re short of time or have some spare pineapple to make use of. The savoury style of the dish brings a fresh perspective to this popular fruit and makes it a must try for those looking to explore Sri Lankan cuisine at home.  

Ingredients 

1 medium pineapple, chopped  

1 medium onion, sliced 

2 cloves of garlic, minced 

1-inch of ginger, chopped 

10 fresh curry leaves 

1 fresh chilli finely chopped 

3 tbsp coconut oil 

Spices 

1/2 cinnamon stick 

1 tsp chilli flakes 

1 tsp salt 

1/3 tsp turmeric 

1/2 mustard seed 

Method 

Place your pot on a medium heat and add the coconut oil. 

Fry the mustard seed, curry leaves, fresh chillies, onion, ginger and garlic for 2 minutes. 

Add the chili flakes and cinnamon. Cook for a further 2 minutes. 

Finally, add the pineapple, turmeric and salt. Mix well and cook for 25 minutes, then serve and enjoy! 

You can learn more about The Coconut Tree here https://www.thecoconut-tree.com.

You will find their restaurants at: Bath, Birmingham, Bristol Clifton Triangle, Bristol Glos. Road, Bournemouth, Cardiff, Cheltenham, Oxford and Reading.

Bonne Maman has some wonderful recipes for you to try for Veganuary

Vegan Strawberry & Orange Traybake

For the cake

Finely grated zest of 1 large orange

25g poppy seeds

225g golden caster sugar

225g sunflower spread

275g self-raising flour

2 tsp baking powder

12 tbsp aquafaba

4 tbsp oat or soya milk

For the topping

335g jar Bonne Maman Strawberry Intense

grated zest and juice of 1 large orange

50g shredded fresh or desiccated coconut

Heat the oven to 160C, 140C fan, gas 3. Grease and line a rectangular cake tin approximately, 26 x 20 x 5cm, with baking paper.

Put all the ingredients into one large bowl and beat together for 2-3 minutes until smooth, preferably with an electric whisk but a wooden spoon will be fine too.

Spoon the mixture into the prepared tin and level off the surface lightly.

Bake for about 45-55 minutes or until a skewer pushed into the centre comes out clean.

For the topping, mix together 75g of Bonne Maman Strawberry Intense with the orange juice. Skewer the top of the warm traybake all over and spoon on the strawberry mixture, spreading it to the edges and corners. It will sink down into the sponge. Leave to cool.

Stir in the orange zest through the coconut. Spread the remaining Strawberry Intense over the cake and sprinkle with the zesty coconut shreds.

Apricot Intense Overnight Oats

two teaspoons chia seeds

150ml almond milk or apple juice

50g rolled oats

generous spoonful Bonne Maman Apricot Intense

sprinkle of toasted granola

For the speediest breakfast, put two teaspoons chia seeds into an empty jar.

Stir 50g rolled porridge oats into 150ml almond milk or apple juice and spoon onto the seeds.

Leave overnight and top with a generous spoonful of Bonne Maman Apricot Intense and a sprinkle of toasted granola.

Vegan Apricot Crêpes with Toasted Nuts & Seeds

For the crêpes

150g plain flour

pinch of salt

1 tbsp caster sugar, optional

250ml oat milk

1 tbsp melted sunflower spread or coconut oil, plus extra for the pan

splash of vegan beer, about 2tbsp

For the filling

60-100g mixed nuts and seeds such as hazelnuts, almonds, sesame, sunflower and pumpkin

pinch ground cinnamon or mixed spice

400g tub Greek-style, vanilla, non-dairy yoghurt

335g jar Bonne Maman Intense Apricot

Spread the nuts and seeds for the filling on a foil-covered baking sheet and sprinkle over the cinnamon. Toast in a hot oven or under the grill until golden brown. This will only take a minute so keep an eye on them. Set aside.

To make the crêpes, sift the flour into a large mixing bowl with a good pinch of salt and the sugar, if using. Slowly pour in the milk, whisking gently as you go, then whisk in the melted spread or oil. Set the batter aside for about half an hour if time allows, then finally whisk in the beer.

Heat an 18-20cm crêpe pan and wipe over the base lightly with butter or oil. Stir the batter - it should be the thickness of single cream - and pour a small ladle of batter into the pan. Working quickly, tilt the pan so that the batter runs all over the surface then hold the pan over the bowl of batter and let the excess tip out. Trim the lip of cooked batter away from the edge and return the pan to the heat. The base should be covered in batter but not quite thin enough to see through.

Let the crêpe cook for a minute or so until the underside is golden and comes easily away from the pan. Lift one edge up with a palette knife and carefully flip it over. Cook for a further 1-2 minutes. The flip side will only cook in spotted brown patches, not as evenly as the first side. Tip the crêpe carefully on to a plate. Wipe the pan with a little more oil and continue until you have used up all the batter. Keep the crêpes warm, covered with foil in a low oven.

When ready to serve, spread the warm crêpes generously with the vanilla yoghurt, add large spoonsful of Intense Apricot and finally sprinkle with the toasted nuts and seeds. Enjoy!

To learn more about the Bonne Maman range of products and to check out their other recipes please visit them at https://www.bonnemaman.co.uk

Pizza lovers looking for a Veganuary fix? Dr Oetker has you in mind!

Because this Veganuary and for the rest of the year, too, Dr Oetker has introduced two utterly delectable vegan pizza flavours that are sure to make your mouth water!

There is Dr. Oetker Ristorante Pizza Vegan Pepperoni-Salame pizza, plus the equally delicious Dr. Oetker Ristorante Pizza Margherita Pomodori.

They are easy to cook at home, just follow the instructions on the pack, but in general all you need do is to preheat your oven, remembering to remove all film from your pizza.

Then bake the deep-frozen pizza on the rack in the bottom shelf of your oven. 

Conventional 220°C 10-12 mins. Fan 200°C 11-13 mins. Gas mark 6 10-12 mins.

More detailed instructions will be provided on the packaging of your particular pizza. 

And then enjoy it either with your family, friends or by yourself for that little bit of essential self-pampering!

Incidentally, check out their other pizzas including gluten free varieties and if you are a keen home cook, don't forget the Dr Oetker range of essential cooking ingredients.

You can check out their entire range here https://www.oetker.co.uk

Incidentally I love adding Dr Oetker chocolate chips to my drinking chocolate at night, but that's probably just me!

And in case you are wondering Dr Oetker was a real person and in 1891, Dr. August Oetker founded the  family business by opening a pharmacy in Bielefeld, Germany where he perfected his first culinary product, which was a baking powder that assisted cooks to be able to bake perfectly. And the rest, as they say, is history.  

Don't want to give up burgers for Veganuary? Don't worry! Beyond Meat has your plate covered!

Here are some awesome Veganuary burger recipes because life is too short to give up beautiful burgers in January!

Leading plant-based meat brand, Beyond Meat, has revealed their ultimate winter burger recipes for Veganuary.

These recipes, made with Beyond Meat’s range of iconic burgers, are designed to look, cook and taste like meat and will allow meat-eaters, veggies and flexitarian’s to eat more of what they love, without having to compromise on taste or sustainability. They are the absolute perfect choice when looking for indulgent comfort this winter, these recipes will also provide inspiration for those looking to pop a burger on their weekly dinner menu this month and beyond, too.

Beyond Meat’s ultimate winter burgers include:

Brazilian-style Beyond Burger with Chimmichuri – made with the iconic Beyond Burger, this recipe is packed with sunshine flavours to brighten up dark January days. Sure to add a little zing, this recipe will appeal to carnivores this Veganuary due to its great meaty taste. The Beyond Burger is the winner of several taste tests including the Good Housekeeping UK’s Best Vegan Burger.

The Beyond Chicken-Style Katsu Burger – featuring the new Beyond Chicken-Style burger, that’s crispy on the outside thanks to the golden breading, and incredibly tender and juicy on the inside. This plant-based burger packs a punch with 15 grams of protein per 100g. The burger is loaded with even more goodness, a homemade slaw and a mouthwatering warming katsu sauce – sure to take the chill out of any cold January evening.

Double Caramalised Onion Smash Burger with Chilli Jam Relish – made with the Beyond Smash Burgers – for a thin, juicy and crunchy burger, this recipe is the ultimate Friday Night fakeaway treat. Loaded with plant-based cheese and bacon, before being topped with onions and a chilli jam relish to give brilliant comfort.

For more delicious plant-based Veganuary recipe inspiration please visit Beyond Meat, here https://www.beyondmeat.com/en-GB

That's Food and Drink would like to thank Gemma and Beyond Meat for their helping in bringing these delicious recipes to you, our readers.

Veganuary feasts with Napolina, Princes Fruit, Princes Plant Based and Trex

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.

Spiced Ragu Style Vegan Lentil Lasagne

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

Vegan Toffee Pudding

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

Vegan Rocky Road

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

Tahini Cookie

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

Princes Plant Based Topped Bombay Potatoes

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

Plant Based Mexican Mixed Bean Burrito

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

Plant Based Lentil & Mushroom Bolognese Lasagne Serves 1

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

Fruit Smoothie Bowl

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.