With more and more people turning to plant based foods for both personal and environmental reasons the demand for tasty recipes has understandably risen too. To celebrate World Vegan Day we’ve picked our Top 5 Quick & Easy Vegan recipes from The Vegan Society to help you make meal times more exciting this winter.

1. Mexican Bean Rice

Get all the protein with this delicious Mexican rice.

Ingredients

• 1 garlic clove (crushed)

• 1 red onion (finely chopped)

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 1 cup (225g) of wholegrain brown rice (washed)

• 1 tsp of oregano

• 1 tsp of cumin seeds

• 1 1/2 tsp of paprika

• 1 tbsp tomato puree

• Pinch of salt

• 1/4 carton of cannellini beans (washed and drained)

• 1/2 carton of kidney beans (wash and drained)

• 1 carton of black beans (washed and drained)

• 1 small can of sweetcorn (washed and drained)

• 2 cups (500ml) of vegetable stock

Method

1. Wash and prepare your ingredients.

2. Lightly heat up a little olive oil in a large pan and add the chopped onion, garlic and mixed peppers. Lightly fry for about 3 minutes.

3. Add in the wholegrain rice along with the spices and salt. Thoroughly coat the rice with the oil and leave to cook for a few minutes.

4. Add in the tomato puree, mix thoroughly and leave to cook for 2 minutes.

5. Pour in your vegetable stock, beans, salt and sweetcorn. Bring to the boil, then turn down the heat and simmer with a lid on for around 25-30 minutes. Make sure the rice doesn't stick to the pan, so stir occasionally and add some extra stock/water if needed.

6. When the rice has fully cooked, turn off the heat and leave to stand for 5 minutes whilst you prepare your dish

Recipe taken from Holly Jade at The Little Blog of Vegan

2. Glazed tempeh, bok choi and soba noodles

Ingredients - Serves 2

• 7/8 cup (200g) tempeh, seitan or firm tofu

• 2 tbsp vegetable oil

• 2 1/2 cups (250g) bok choi leaves, halved lengthways

• Handful of fresh coriander, finely chopped

• 2 spring onions, sliced

For the maple and orange glaze

• 1 tsp toasted sesame oil

• 2cm fresh ginger, finely grated

• 1 clove of garlic, crushed

• 1/2 red chilli, deseeded and finely diced

• 3 tbsp tamari

• 2 1/2 tbsp maple syrup

• Zest and juice of 1/2 an orange

• 1 tbsp rice wine vinegar

For the miso noodle broth

• 7/8 cup (135g) soba noodles

• 1 tbsp tamari

• 1 star anise

• 3 1/2 tbsp brown rice miso

Method

1. Drain the tempeh, dry and press out the excess liquid with kitchen paper. Warm the sesame oil in a small pan and add the ginger and garlic. Fry for a minute, then add the rest of the glaze ingredients. Slowly bring to a boil, then gently simmer for 5 minutes. Add the tempeh and cover. Set aside to marinate for 30 minutes to an hour.

2. Heat 1 tbsp of oil in a frying pan, and when hot add the tempeh, keeping the marinade. Fry for around 2 minutes, adding the marinade gradually until the glaze becomes sticky – this should take around 10 minutes. Set aside, cover and keep warm.

3. Cook your noodles according to the instructions on the pack. Drain, reserving about 500ml of the water, then keep the noodles warm in a bowl, stirring in a little oil.

4. Pour the noodle water back into the pan, put back on the heat and add the tamari and star anise. Put the miso into a small bowl and mix in a couple of tbsp of the warm water. Add this paste to the pan and keep covered, simmering the broth on a low heat. The flavour should be strong – add more tamari and miso if needed.

5. Heat ½ tbsp oil in your frying pan and add the bok choi. Cook for 2 minutes on a high heat, then add 3 tbsp of the miso broth and continue cooking for 1 more minute. Bring the broth to a slow boil. Divide your noodles between warm bowls, top with bok choi and ladle over some of the broth. Then stack on a pile of tempeh, topped with some sliced spring onions and a scattering of fresh coriander.

From Peace & Parsnips by Lee Watson

3. Potato Rosti - Serves 4

Ingredients 

• 2 lb (907g) potatoes, peeled

• 1 large yellow onion, very finely chopped

• 2 tsp sea salt

• 1/2 tsp black pepper

• 4 1/2 tbsp olive oil

• 3 tbsp chopped fresh chives

• 2 tbsp chopped fresh parsley

Method

1. Bring a saucepan of water to a boil, add the potatoes and parboil for 4 minutes.

2. Immediately remove the potatoes and place in cold water to cool. Once cool enough to handle, roughly shred them into a bowl. Add the onion, salt, pepper, 3 tablespoons of the oil, chives, and parsley.

3. Heat the remaining oil in a nonstick skillet over a high heat. When it is very hot, add the potato mixture, pressing down firmly with the palm of your hand. Reduce the heat slightly, then cook until golden brown, about 7 minutes.

4. Ease a spatula under the rösti to release, then invert the rösti onto a plate. Slip the rösti back into the pan to cook the second side. If preferred, the second side can be cooked under a preheated broiler.

Recipe from ‘500 Vegan Dishes’ by Deborah Gray, published in 2011 by Apple Press Ltd. Photography by Ian Garlick.

4. Avocado Spaghetti

Pasta is always a go to quick and easy meal option.

Ingredients

• 350g of spaghetti

• 2 avocados (de-stoned and peeled)

• 2 medium shallots

• 1 lime (juice)

• 1 garlic clove (crushed)

• 1/4 cup (60ml) of light olive oil

• 1/2 tsp of chilli flakes

• Pinch of salt and pepper

• Coriander (optional)

Method

1. In a large pan on the hob, pour in water to the top and sprinkle in some salt and a 1/2 teaspoon of olive oil. Once the water has come to the boil, place in the spaghetti.

2. Whilst the spaghetti is cooking, make the sauce. Place the avocados, garlic, shallots, lime juice, chilli flakes, salt and pepper and oil into a food processor and whizz up until smooth. This will take a few minutes.

3. Once the spaghetti is soft and has fully cooked, drain the pasta and place into a large wok.

4. Add 1/2 a cup of boiling water to the avocado sauce and mix the sauce into the steaming pasta.

5. Gently heat until the desired temperature.

6. Serve whilst warm and enjoy.

Recipe taken from Holly Jade at The Little Blog of Vegan

5. Grilled Pumpkin & Bean Burger

An easy to make burger bursting with flavour!

Ingredients 

• 1 tbsp oil

• 1/2 cup (75g) diced red onion

• 1/2 cup (90g) diced red pepper

• 3 cloves minced garlic

• 1 tsp ground cumin

• 1-15 oz can black beans

• 1 tsp salt

• 2 minced chipotle peppers

• 1/4 cup (45g) sweetcorn

• 3 tbsp mashed pumpkin

• 1 cup (90g) breadcrumbs

• 1/2 cup (65g) chopped pecans (optional if you are avoiding nuts)

Method

1. Dice red onion, red pepper and mince garlic. Heat the oil over a medium heat then add garlic, onion, red pepper and sweetcorn then sauté for 3 minutes. Remove from heat and set aside.

2. Drain and rinse the black beans and pat dry. Place in a deep bowl. Using the back of a fork, mash about half the beans and leave the other half whole. Then add the pumpkin, cooked vegetable mixture, chipotle peppers, pecans, breadcrumbs and cumin. Mix well until all ingredients are combined to desired consistency. Note, if mixture is too dry you can add a little more pumpkin. Using hands, form into four large patties and refrigerate.

3. Heat grill medium high heat. Brush grill with oil then place burgers on the grill. Cook for approx. 3-5 minutes on each side.

4. Remove and serve immediately on your favorite vegan roll. Enjoy!

Tips

Other toppings include avocado spread , fresh roasted tomato, caramelized  onion or your favorite burger toppings. Garnish with Kosher Dill pickle. 

Salt and pepper to taste

Serves 6

Recipe adapted from Rob Badach at Callicoon Kitchen