Happy International Vegan Day!
Whether you’re just wanting to try out something a little different, show off your cooking skills to your new freshers flatmates or are already vegan and want to switch up your meals with a fresh recipe – we got you.
Today we are sharing delicious yet easy to make PLT approved vegan recipes!
Easy Vegan Pancakes
Breakfast goals!
You’ll need:
300g self-raising flour
1 tsp baking powder
1 tbsp sugar (any kind)
1 tbsp vanilla extract
400ml plant-based milk (such as oat, almond or soya)
1 tbsp vegetable oil for cooking
optional for serving suggestions: banana slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt
Method:
Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time.
Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through.
Keep warm in a low oven while you cook the remaining pancakes.
Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.
Vegan Chilli
Perfect for sharing!
You’ll need:
3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1-2 tsp chilli powder (depending on how hot you like it)
1 tsp dried oregano
1 tbsp tomato puree
1 red pepper, cut into chunks
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans, drained
lime wedges, guacamole, rice and coriander to serve
Method:
Heat the oven to 200C/180C fan/gas 6.
Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato puree. Give everything a good mix and cook for 1 min more.
Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato.
Season to taste then serve with lime wedges, guacamole, rice and coriander.
Will keep, in an airtight container in the freezer, for up to three months.
Vegan Cookies & Cream Brownies
Yesss to this!
You’ll need:
265g self-raising flour
245g soft brown sugar
50g cocoa powder
1 tsp vanilla extract
110ml vegetable oil
1 ½ tbsp white wine vinegar
85g dairy-free coconut yogurt
150g vegan cookies of your choice (Oreos are perfect to use), broken into chunks
Method:
Heat oven to 170C/150C fan/gas 3 and line a 18 x 30cm brownie tin with baking parchment.
In a bowl mix together the flour, sugar, cocoa and ½ tsp salt.
In a jug mix together 125ml water with the vanilla, oil, vinegar and yogurt.
Pour the wet ingredients into the dry and mix until smooth and combined.
Pour the mix into the tin and smooth the top.
Push the chunks of vegan biscuits into the batter, leaving some poking out of the top.
Bake for 30-35 mins, until set but still squidgy in the middle.
Leave to cool in the tin, then cut into squares.
Enjoy!