Perhaps you're a die-hard Veganuary-winner or maybe you're finding it tricky to stick to. Either way, we’ve picked three recipes that are winners in terms of speed and -importantly – taste!
It can be tricky to get enough vitamin B12 when you’re going vegan or vegan-ish, so remember to eat a varied, balanced diet
1. Peanut dressed aubergines
- 350g baby aubergines (halved lengthways)
- 1 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp chilli oil
- 2 tsp toasted sesame seeds
- 2 spring onions, thinly sliced
- Coriander to serve
Bring a pan of water to the boil, simmer and put the aubergines in a steamer above the pan. Cook for 15 minutes, or until the aubergines are tender.
Using a splash of boiling water, mix the peanut butter with the soy, rice vinegar, sugar and chilli oil.
Choose a pretty plate, arrange the aubergines, and drizzle the sauce all over. Top with the sesame seeds, onions, coriander and chilli oil.
2. Scramble tofu
- 1 block extra firm tofu
- ½ tbsp onion
- ½ tsp turmeric
- 1tsp paprika
- 1tsp mustard powder
- 1 tbsp miso paste
- 125ml water
Put a large pan on a medium heat and crumble the tofu in. Now add the onion powder, turmeric, paprika and mustard powder.
Stir for around a minute.
Add the water, miso and salt and pepper to taste. Cook for a further two or three minute, while continuing to scramble the tofu with the back of a spoon.
Serve with your favourite vegan sides!
3. Chocolate-dipped banana pieces
- 2 ripe bananas, sliced
- 150g vegan chocolate chips
- 2tbsp coconut oil
Slice the bananas and freeze them. While they’re freezing, microwave the chocolate chips together with the coconut oil for around 30 seconds.
Stir together (you may find you need to microwave for a further 15 seconds to completely melt the chocolate).
Set the chocolate aside until it’s room temperature and with a piece of baking parchment ready at the side, dip each banana piece into the chocolate mix and gently place on the parchment.
When they’ve set fully, they’ll taste delicious!