Midweek Meals: Five easy and tasty vegan dinners to try this week

From casual curries to comfort-eating faves, cooking (and eating!) vegan has never been easier

Vegan cuisine can be exciting, flavoursome, comfy - and easy

Red lentil dahl

recipe by:Derval O'Rourke

This recipe will be deliciously rich the following day as the flavours come out even more so try to make enough for a few meals!

Servings

2

Preparation Time

 10 mins

Cooking Time

 25 mins

Total Time

 35 mins

Course

 Main

Cuisine

 Indian

Ingredients

• 2 tbsp coconut oil

• ½ onion, finely diced

• 2 garlic cloves, crushed

• 1 thumb-size piece of ginger, grated

• 1 medium red chilli, seeds removed and finely chopped

• 3 tsp cumin

• 1 tbsp medium curry powder

• 200g red lentils washed and drained

• juice of 2 limes

• 1 tin of chopped tomatoes

• 500ml boiling water

• bunch of fresh coriander, roughly chopped

Method

1. In a large pot melt the coconut oil. Add the vegetables and sweat off gently on a low heat for about 5 minutes. Add the dried spices and cook for roughly another 2 minutes.

2. Stir in your lentils, lime juice and chopped tomatoes. Add the water and bring to a gentle simmer. Continue to simmer for another 15- 20 minutes, adding more water if necessary.

3. Serve topped with heaps of fresh coriander and a good dollop of natural yoghurt!

Vegan shepherd’s pie

recipe by:Derval O'Rourke

This comforting dish uses lentils and it is just as delicious as the meat version, with a rich vegetable layer and creamy mashed potato topping

Servings

2

Preparation Time

 15 mins

Cooking Time

 55 mins

Total Time

 1 hours 10 mins

Course

 Main

Ingredients

• 1 tbsp olive oil

• 2 onions, finely chopped 

• salt

• pepper

• 2 garlic cloves, crushed

• 2 tins of lentils, drained and rinsed

• 1 tin of chopped tomatoes

• 3 tbsp Worcestershire sauce

• 2 tbsp tomato purée

• 2 bay leaves

• 4 medium potatoes, peeled and quartered

Method

1. Preheat the oven to 180°C.

2. Heat the olive oil in a large pan over a medium heat. Add the onions and a pinch of salt. Cook for about 5 minutes, until softened. 

3. Add the garlic and cook for 2 minutes. 

4. Add the lentils and cook for about 10 minutes on a low heat.

5. Stir in the chopped tomatoes, Worcestershire sauce, tomato purée, and bay leaves and bring to the boil. 

6. Reduce the heat, cover and simmer for about 15 minutes, stirring occasionally.

7. Meanwhile, make the mash. Boil the potatoes in salted water for 10–15 minutes, until tender. Drain, season and mash well. 

8. Place the cooked mince in a large ovenproof dish and top with the mash. Bake for 20 minutes. 

9. Divide the pie between warmed serving plates.