Veganuary: Four fast and delicious recipes from around the world

Doing Veganuary and running out of recipe ideas? These global dishes are quick and easy to make - and truly delicious to eat. . .

Discover Great Veg has created four new vegan recipes inspired by the flavours and spices of Asia, Africa, the Middle East and Mexico. All ready in under 40 minutes, they are great for those looking for mealtime inspiration without having to spend hours in the kitchen.

Crispy Tofu and Cavolo Nero Noodles
Serves 4
Prep 10 minutes
Cooking 25 minutes
£2.90 per portion

Ingredients:
2 tbsp vegetable oil
300g block firm tofu, cut into medium-sized cubes
1 red onion, cut into half moons
200g baby corn
200g sugar snap peas
4 cloves garlic, sliced
1 thumb ginger, grated
200g bag of cavolo nero, hard stalks removed and roughly chopped
For the sauce:
4 tbsp Sriracha
3 tbsp reduced salt soy sauce
Juice of 1 lime
2 tbsp toasted sesame oil
3 tbsp maple syrup
4 portions of rice noodles

Method:
Heat 1 tbsp oil in a frying pan over medium heat. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. Set aside.

In the meantime, add the onion and remaining oil to a separate frying pan.

Cook the onion for 7-8 minutes then add the corn, sugar snap peas, garlic and ginger.

Fry for 3-4 minutes, then add the cavolo nero. Fry for a further 2 minutes.

Cook the rice noodles as per instructions on the pack.

Now add all the sauce ingredients to the pan along with the noodles and tofu.

Mix to combine, then serve in bowls.

Cook’s tip: Kale or spinach work well here also. Make it spicier by adding fresh chillies.

Tacos with Spicy Spinach Potatoes and Mint Sauce
Serves 4
Prep 10 minutes
Cooking 20 minutes
£1.35 per portion

Ingredients:
600g baby potatoes, halved
2 tbsp olive oil
1 red onion, sliced
3 cloves garlic, sliced
1 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala
300g cherry tomatoes, chopped
2 tbsp soy sauce
260g bag of spinach
4 tbsp vegan yoghurt or mayo
Handful fresh mint, shredded
8 small corn/wheat tacos

Method:
In a large pan, bring salted water to the boil then add the potatoes. Boil for 10 minutes. Drain and set aside.

In the meantime, heat the oil in a medium saucepan over a medium heat then add the onion. Fry for 8-10 minutes until soft.

Now add the garlic and fry for 2-3 minutes, stirring frequently.

Add the spices and stir to coat everything, then add the tomatoes, soy and allow to cook down for 5 minutes.

Add the cooked potatoes and spinach and cook for 3 minutes. Season to taste.

To make the mint sauce, mix the yoghurt and shredded mint in a bowl. Season to taste.

Cook the tacos according to the pack instructions.

Load with spiced potatoes and mint sauce.

Cook’s tip: You can serve in hard shell tacos if preferred. The sauce can be made with vegan natural yogurt for a lower fat version.

Moroccan Root Vegetable & Kale Traybake
Serves 2
Prep 10 minutes
Cooking 30 minutes
£3 per portion

Ingredients:
1 parsnip, cut into chunks
1 small carrot, cut into chunks
1 small sweet potato, cut into chunks
400g can chickpeas, drained and rinsed
125g kale
2 tsp Ras el Hanout
2 tbsp maple syrup
1 tbsp wholegrain mustard
2 tbsp extra virgin olive oil

Method:
Preheat the oven to 200oC, Gas Mark 6.

Cook the root vegetables in boiling water for 10-15 minutes until just tender. Drain and transfer to a baking tray with the chickpeas and kale.

Mix together the remaining ingredients and season, stir into the tray and bake for 15-20 minutes.

Cavolo Nero Falafels With Harissa Yogurt Sauce
Serves 2
Prep 10 minutes
Cooking 10 minutes
£3 per portion

Ingredients:
400g can chickpeas, drained and rinsed
200g pack cavolo nero, thick stalks removed
1 tbsp tahini
1 clove garlic
½ tsp ground cumin
½ tsp ground coriander
2 tbsp vegetable oil
100g yoghurt alternative
1 tsp harissa paste

Method:
Place the chickpeas in a food processor with the leaves from 2 stems cavolo nero, roughly chopped, the tahini, garlic and spices and blend to a coarse paste, season well. Divide into 8 and roll into balls.

Heat the oil and fry the falafels for 2-3 minutes until golden, turning once half-way. Remove and add the remaining cavolo nero, shredded, and fry for 2-3 minutes, season.

Meanwhile, mix together the yoghurt and harissa. Serve the falafels onto the cavolo nero and drizzle with the harissa yoghurt.

For more information about Discover Great Veg and to discover more delicious simple recipes, visit discovergreatveg.co.uk.