Get Cooking this Veganuary

Family-friendly Vegan Recipes

Date

03 / 01/ 2024

Category

Food & drink

Family Veganuary Recipes

As we step into a brand-new year filled with endless possibilities, it's the perfect time to try something new and exciting. And what better way to kick off this fresh start than by participating in Veganuary?

Our chefs are sharing some family-friendly vegan recipes that are easy peasy and perfect to cook with kids. So, get ready to tantalise your taste buds and embrace a healthier lifestyle with these tasty Veganuary recipes!

Butternut Squash Risotto

Ingredients

750g butternut squash cut into 1cm chunks (make sure you remove skin and seeds)

2 vegan vegetable stock cubes

2 tablespoons of olive oil

2 onions chopped

3 cloves of garlic (finely chopped or crushed)

250g Risotto rice 

5g of chopped thyme

1 tablespoon of white wine vinegar

2 tablespoons of vegan grated Parmesan

Handful of pumpkin seeds

Method

  1. Crumble stock cubes into pot alongside 950ml of boiling water and add butternut squash and cook for 12-15 minutes until tender. Remove from butternut squash to cool but retain the stock.
  2. Heat a large pan and toast pumpkin seeds until they toast slightly, then remove to one side.
  3. Add half olive oil to the pan and gently fry the diced onion until softened. Add in garlic, rice and thyme and cook for a further minute.
  4. Pour in some stock and cook for a few minutes, don’t forget to keep stirring. Continue for about 20 minutes gradually adding the stock over this time and always stirring.
  5. Add remaining olive oil, toasted pumpkin seeds, remaining butter and white wine vinegar and heat through. Once ready add a sprinkle of the vegan parmesan cheese.

Lentil and Vegetable Shepherd’s Pie

Ingredients

200g dry green or brown lentils, rinsed and drained 

750ml vegetable broth 

1 onion, finely chopped

2 carrots, diced 

2 celery stalks, diced 

3 cloves garlic, minced

150g frozen peas 

150g sweetcorn

2 tablespoons tomato paste 

1 teaspoon dried thyme 

1 teaspoon dried rosemary

Salt and pepper to taste

Mashed potatoes (for topping)

Method 

  1. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.
  2. In a large skillet, sauté the chopped onion, carrots, and celery until softened. Add minced garlic and cook for an additional minute.
  3. Stir in the tomato paste, thyme, rosemary, salt, and pepper. Add the cooked lentils, frozen peas, and sweetcorn. Mix well and let it simmer for about 5-10 minutes.
  4. Preheat your oven to 200°C. Transfer the lentil and vegetable mixture into a baking dish, spreading it evenly.
  5. Top the mixture with a layer of mashed potatoes.
  6. Bake in the preheated oven for 20-25 minutes or until the mashed potatoes are golden brown. don't forget to allow it to cool slightly before serving.