If you're participating in Veganuary this month, new meal-planning book 28 Days Vegan is a great place to start. Here are four recipes to try.
Pulled jackfruit tacos
- 2 French shallots, finely diced
- ½ tsp ground cumin
- 1 tsp smoked paprika
- 80ml (⅓ cup) barbecue sauce
- 1 tbsp passata (tomato puree)
- 400g tinned young jackfruit, drained
- 50g Chinese cabbage (wombok), finely shredded
- 2 tbsp pickled jalapenos, sliced
- 10g coriander leaves, roughly chopped
- 1 tbsp olive oil
- 4-6 soft tacos
- 4-6 tbsp guacamole
- sea salt and pepper
- lime wedges, to serve
- Cook shallots in ½ tablespoon water for a few minutes. Add spices, barbecue sauce, passata, jackfruit and 250ml (1 cup) water. Bring to the boil, then cover and simmer until jackfruit is soft. Uncover and cook for 10-15 minutes to reduce liquid.
- Toss cabbage, jalapenos, coriander, oil and seasoning together in a bowl. Layer each taco with jackfruit, guacamole and cabbage mix. Serve with lime. Store leftovers in fridge.
Spicy and sour. Photo: Smith Street Books
Coconut noodle soup with chilli and lime
- ½ tbsp coconut oil
- 1 tsp finely chopped ginger
- 1 French shallot, finely diced
- 1 red chilli, seeded and finely diced, plus extra to garnish
- 1 tbsp vegan Thai red curry paste
- 250ml (1 cup) coconut cream
- 250ml (1 cup) vegan broth or water
- 100g thick rice noodles
- 40g snow peas
- juice of 1 lime, plus wedges to serve
- 5g coriander leaves, to garnish
- Heat oil in a pan over medium-high heat and fry ginger, shallot, chilli and curry paste for a few minutes until fragrant. Add coconut cream and broth and bring to the boil. Reduce heat to a simmer. Add noodles and cook for 4-5 minutes until tender.
- Remove from heat and add snow peas and lime juice. Garnish with coriander and extra chilli and serve with lime wedges.
Crunchy and moreish. Photo: Smith Street Books
Kimchi fried quinoa
- 1 tsp toasted sesame oil
- 1 tsp finely grated ginger
- 30g kimchi, finely chopped
- 1 curly kale stalk, leaves thinly sliced
- 40g frozen green peas
- 40g cooked quinoa
- 1 small carrot, grated
- 3 tbsp beansprouts
- ½ tbsp tamari
- ½ tbsp Sriracha sauce, or to taste
- Heat oil in a frying pan over medium–high heat and fry ginger, kimchi, kale and peas for 2 minutes to release flavour. Add quinoa, carrot and sprouts. Pour sauces over and toss well to heat through and coat with sauce.
- Serve hot with extra chilli sauce as liked.
Perfect for breakfast or a snack. Photo: Smith Street Books
Sweet potato muffins
- 2 linseed or chia seed 'eggs'* (see note)
- 60g silken tofu
- 3 tbsp maple syrup
- 1 tsp natural vanilla extract
- 120g wholemeal self-raising flour
- 30g ground almonds
- 50g coconut sugar or an alternative
- ½ tsp baking powder
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 150g sweet potato, grated
- 1 pear, finely diced
- 3 tbsp granola
- Preheat oven to 170C. Prepare linseed or chia egg. Whisk tofu, maple syrup and vanilla together. In another bowl, combine flour, almonds, sugar, baking powder and spices. Makea well in centre and fold in tofu and linseed egg.
- Mix in potato and pear. Divide between an oiled six-hole muffin tin and top with granola. Bake for 25-30 minutes until golden brown. Cool in tin for 5 minutes, then transfer to a wire rack to cool.
Makes 6 small muffins
*Chia seed egg: Substitute 1 egg for 1 tablespoon chia seeds plus 3 tablespoons water. Mix chia seeds and water together in a small bowl. Leave to soak for 10 minutes before adding to your recipe as you would an egg.
This is an edited extract from 28 Days Vegan by Lisa Butterworth and Amelia Wasiliev, Smith Street Books, RRP $29.99. Buy now