VEGAN RECIPES
We've teamed up with Panasonicto bring you the tastiest ideas for Veganuary.
Looking to give Veganuary a try?
Vegans choose a lifestyle which avoids the exploitation of animals. Whether it's for ethical, environmental, religious or health reasons, the awareness of veganism has certainly peaked over the years.
If you're new to veganism, or simply looking to try something different in the kitchen, we've got some great ideas to help you get started.
WHAT IS A VEGAN DIET?
Put simply, choosing plant based ingredients and removing all animal products. Done right, a vegan diet can be vibrant, appetising and full of all the vitamins and nutrients you need for a healthy lifestyle.
VEGAN MEALS
Tasty, healthy and so simple to make. Help yourself by getting organised in the kitchen and start by creating weekly meal plans or batch cooking. This'll make dinner times easier and you can ensure your body's still getting all the good stuff it needs.
Veganuary Recipes
Discover delicious twists on all your favourite dishes at Sainsbury's.
EASY VEGAN RECIPES
Check out some of Panasonic's flavoursome favourites, to help you improve your vegan cooking skills. What are you waiting for?
ROASTED PUMPKIN AND COCONUT SOUP
what you'll need
- 1 onion, diced
- 1 large leek, finely sliced
- 1 chilli, finely chopped
- 1 tbsp coconut oil
- 1 large roasted pumpkin or butternut squash, diced
- 500ml hot vegetable stock
- 400ml coconut milk
- Salt and pepper
Serves 4
Cooking time 25 minutes
method
- Put the onion, leeks, chilli and coconut oil into a bowl and cover with pierced cling film. Place in the microwave on high, for 5 minutes.
- Add the roasted pumpkin/squash, hot stock and coconut milk to the bowl. Return to the microwave and cook for 15-20 minutes on high.
- Add salt and pepper and leave to cool.
- Pop your soup into a blender or use a hand blender to liquidise.
- Garnish with a swirl of cream, toasted coconut flakes and fresh coriander leaves.
- Tuck in!
ROASTED SWEET POTATO AND TOFU SALAD
what you'll need
- 4 tbsp black bean sauce
- 2 tbsp light soy sauce
- 1 tsp sunflower oil
- 3 tsp sesame oil
- 225g firm tofu, cubbed
- 2 sweet potatoes, cubbed
- 2 tbsp toasted pumpkin seeds
- 4 romaine lettuce leaves, shredded
- 100g red cabbage, shredded
- ½ red onion, finely chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
Serves 4
Cooking time 60 minutes
method
- Mix together the black bean sauce, soy sauce, sunflower oil and 1 tsp of sesame oil. Add the tofu and marinate for 30 minutes.
- Pre-heat the oven to 180C. Coat the sweet potato in sunflower oil and place on a tray with the tofu. Cook in the oven for 20-25 minutes, turning once, until tender and golden.
- Divide the lettuce, cabbage and red onion into bowls. Mix together the olive oil, lemon juice and remaining sesame oil, and drizzle over the salad.
- Top with the roasted sweet potatoes and tofu.
- Sprinkle the toasted pumpkin seeds and serve.
SWEET POTATO AND CHICKPEA VEGAN CURRY
what you'll need
- 4 tsp coconut oil
- 1 tbsp cumin seeds
- 1 medium onion, finely chopped
- ¾ tsp salt
- 3 large garlic cloves
- 4 tsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ¼ tsp red chilli flakes
- 750g sweet potato
- 1 can chickpeas
- 1 can chopped tomatoes
- 100ml coconut milk
- 100g baby spinach
- Black pepper
Serves 2
Cooking time 35 minutes
method
- Place the coconut oil, onions and cumin seeds in a dish, cover and cook in the microwave for 3 minutes on high.
- Stir in the garlic, ginger, turmeric, coriander, red chilli flakes and a pinch of salt to season. Cover and return to the microwave for 2 minutes on high.
- Add the sweet potato, chickpeas, tomatoes and coconut milk. Cover and return to the microwave on medium heat, for 20-30 minutes, until the potatoes are soft.
- Stir in the spinach and cook in the microwave on high, for 30-50 seconds. Season with salt and pepper.
- Serve on a bed of cooked grains, garnished with cilantro and coconut.
CHOCOLATE ORANGE POTS
what you'll need
- 100g plain vegan chocolate
- 2 tbsp cocoa powder
- 1 tbsp almond milk
- 1 large orange, pips removed
- 250g silken tofu, drained
- Grated orange zest
- Chocolate shavings
- Orange segments
Serves 4
Cooking time 12 minutes
method
- Place the chocolate and almond milk in a pan and gently melt over a low heat, stirring to combine.
- Put the melted chocolate into a blender, with all the remaining ingredients, and blend for 2-3 minutes until smooth and creamy.
- Spoon into pots and decorate with orange zest and chocolate shavings.
- Chill for 30 minutes before serving.
- Enjoy!
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