It’s actually quite refreshing to get back into a routine and start eating fruit and vegetables again rather than constant grazing on cheese, crisps and chocolate. An increasing number of people are using the opportunity to participate in Veganuary. If you’ve not come across it before it’s a campaign that aims to inspire and support people across the globe to go vegan for the month of January.
Personally I’d really struggle to go vegan for a month but I think that we all realise that we need to be cutting down on our meat consumption and upping the veggies. Hat’s off to you if you are doing the full 31 days. So with that in mind this months roundup comprises of a selection of vegan main meals.
Lets kick off with curry. Sweet potatoes and chickpeas in a mild and creamy curry sauce make Jemma’s Sweet Potato and Chickpea Curry the perfect quick and easy ‘fake-away’ recipe treat – all the flavour of a takeaway, but with a healthy twist! I’ve also used chickpeas in my own recipe for Pumpkin, Cauliflower and Chickpea Korma which is easily made fr9om freezer and storecupboard staples. Rough Measures shares her Curried Lentils with Spinach describing it as an easy recipe that packs protein and nutrients. Also championing the humble lentil is Priya with Spicy Split Moong Dahl, ideal served with crusty bread or fluffy basmati rice. Last but by no means least on the curry front is an Easy Vegetable Korma. Eb notes that it is simple, healthy and utterly delicious and can be on your table in just 30 minute. The prefect midweek veganuary meal.
Anything with peanut in the name and I’m all over it. Sneaky Veg has created a delicious and hearty sounding Sudanese Sweet Potato, Spinach and Peanut Stew whilst moving over to India, Bintu shares her Tomato Rice. Hearty and comforting and full of lovely warming spices. Up to Spain now with Kate’s recipe. Ready in only 25 minutes, her Spanish Beans with Tomatoes are bursting with smokey flavour. Filling, nourishing and full of goodness, they can be served as a main with rice, bread or as tapas. Continuing on our vegan journey around the world I’ve gone Mexican with my Refried Beans, Pepper & Corn Tacos with Avocado Cream.
Midge challenges us not to think that salads are only for summer with a Roasted Squash, Kale and Grapefruit Salad. Finely shredded kale, sweet roasted squash, sweet potato & carrots and bursts of sour grapefruit all topped off with crispy kale chips. Delish! Back to the lentils with Angela’s Beetroot and Lentil Pie which is full of wonderfully earthy flavours. Whether you call them Eggplants or Aubergines, Lucy assures us that her Vegan Meatballs will be adored by vegans and meat eaters alike. Finally Camilla show us that Nutloaf is for life – not just for Christmas with her Vegan and Gluten Free Nut Roast which can be served both hot or cold and also freezes well.
I do hope that 2018 has started well for you and yours. I’ll be back in February with a Chinese New Year roundup so drop me an email firstname.lastname@example.org with any recipes you’d like me to consider for inclusion.