Novel’s Veganuary Month

It’s Veganuary! A whole month dedicated to promoting and educating everyone about veganism.

Last year saw a record of over 400,000 people signing up to the campaign and over the last few years there has been an influx of vegan products and brands, you have probably also noticed more vegan options available on menus wherever you go now!

At Novel we want to cater and support everyone – no matter your dietary requirements. Whether you are a vegan already or trying out the lifestyle in support of this month, we want to celebrate with you. So, here are some of our favourite easy and healthy go to vegan recipes. Make sure you comment and share yours with us too!

Vegan Chilli
Prep time: 15 minutes
Cook time: 45 minutes
*Cook a larger batch and stick some in the freezer for a go to meal another time!

3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika, ground cumin, chilli powder (less if you don’t like it too hot)
1 onion
2 carrots
2 celery sticks
2 garlic cloves, crushed
1 tsp dried oregano and tomato purée
1 red pepper
2 x 400g cans chopped tomatoes
400g can black beans, drained
400g can kidney beans, drained
Rice to serve

Heat the oven to 180C fan. Put the sweet potato in a roasting tin and drizzle over some oil. Add the 1 tsp smoked paprika and ground cumin. Mix together and then roast in the oven for 25 mins until cooked.

Whilst that is cooking, put some oil in a pan and add the onion, carrot and celery. Cook for 8-10 mins until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée and give everything a good mix.

Add the red pepper, chopped tomatoes and 200ml of water. Bring the chilli to boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato.

Serve with rice or a jacket potato!

Vegan Banana Bread
Of course, something sweet!
Prep time: 10 minutes
Cook time: 40 minutes

3 large black bananas
75ml vegetable oil or sunflower oil
100g brown sugar
225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
3 tsp cinnamon or mixed spice
50g dried fruit or nuts

Heat the oven to 180C fan. Mash the peeled bananas together, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add the 225g of plain flour, 3 heaped tsp baking powder, 3 tsp cinnamon or mixed spice and the 50g dried fruit or nuts – mix well.

Add the mixture into a lined or oiled up baking tin and cook for 20 minutes. *Check and cover with foil if the cake is browning then bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing – it’s even tastier the day after its been cooked!

Vegan Pulled Jackfruit
Prep time: 5 minutes
Cook time: 55 minutes
*a great pulled meat substitute

1 tbsp vegetable oil
1 red onion,finely chopped
1 tsp ground cinnamon
1 tsp cumin seeds
2 tsp smoked paprika
2 tsp chipotle Tabasco
1 tbsp apple cider vinegar
4 tbsp BBQ sauce
200g can chopped tomato
2 x 400g cans young jackfruitin salted water

Heat the oil in a frying pan and cook the onion until soft. Add the cinnamon, cumin and paprika to the onions and cook for a further few minutes.

Next add the tabasco, vinegar and BBQ sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water.

Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.

Once cooked, use a fork to make sure all of the jackfruit is well shredded.