Midweek Meals: 5 vegan versions of old favourites — that don't hold back on taste

Veganuary might be a while off yet, but that doesn't mean you shouldn't get stuck into these comfort-food faves

Big-deal meals for that 'awkward' vegan at the table

BBQ smash burger recipe

recipe by:Bosh!

You won’t miss meat with this flavour-packed plant-based dish.

Servings

4

Preparation Time

 20 mins

Cooking Time

 25 mins

Total Time

 45 mins

Course

 Main

Ingredients

• For the patties:

• 4 echalion shallots

• 2tbsp olive oil, plus extra for greasing your hands

• 1tbsp brown sugar

• 600g plant-based mince

• 50g breadcrumbs

• 50g BBQ sauce

• Sea salt and black pepper

• For the burgers:

• 4-8 plant-based brioche buns

• 4tbsp olive oil

• 1 romaine lettuce

• 1 beef tomato (or large tomato)

• 4tbsp plant-based mayonnaise

• 4tbsp BBQ sauce

• 4-8 plant-based cheese slices

• Crispy fried onions

Method

1. Preheat oven to 180°C.

2. Make the patties. Peel and finely dice the shallots. Place a frying pan over a medium heat and add the olive oil. Once warm, add the shallots and a pinch of salt. Mix well and cook for three to four minutes until soft. Add the brown sugar to the pan and cook for a further three to four minutes until the shallots have caramelised. Once cooked, take the pan off the heat, spoon the shallots into a bowl and leave to cool for a few minutes. To the bowl, add the plant-based mince, breadcrumbs, BBQ sauce and season with salt and pepper. Mix until well combined.

3. Shape the patties. Lightly oil your hands and shape the mixture into four plump patties or eight smaller patties. Set the patties out on a lined baking tray and ‘smash’ them with the base of a wide, flat-bottomed glass – if needed you can shape the sides neatly using your hands. Cook in the oven for 25 minutes.

4. Prepare the remaining ingredients. Halve the brioche buns. Drizzle the cut sides with the olive oil and toast in the frying pan over a high heat until golden brown. Remove the core of the lettuce and shred the leaves. Thinly slice the tomato. In a small bowl, mix together the plant-based mayo and BBQ sauce until smooth.

5. Finish the burgers. After 25 minutes, remove the tray from the oven. Place the plant-based cheese slices on top of the burger patties and return the tray to the oven for one minute to melt the cheese.

6. Time to serve. Cover one half of the burger buns with the BBQ mayo. Take the patties out of the oven and transfer to the burger buns. Dress the burgers with sliced lettuce, tomato and crispy fried onions. Close the burgers and serve immediately.

Crispy Korean-style ‘chicken’ wings

recipe by:Bosh!

Perfect with an ice-cold beer.

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Side

Ingredients

• For the sticky marinade:

• 4 garlic cloves

• 2.5cm piece of fresh ginger

• 150g gochujang

• 120ml toasted sesame oil

• 2tbsp rice vinegar

• 2tbsp light soy sauce

• 4tbsp light brown sugar

• ¼tsp ground white pepper

• For the chicken:

• 2 x 280g blocks extra-firm tofu

• 6tbsp cornflour

• ½tsp sea salt

• ¼tsp ground white pepper

• Vegetable oil, for shallow frying

• For the garnish:

• 1 fresh chilli or a pinch of dried chilli flakes

• 1 spring onion

• A few toasted sesame seeds, for sprinkling

Method

1. Make the marinade. Peel the garlic and ginger and grate with a fine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste.

2. Prepare the chicken. Press the tofu to remove excess liquid. Tear the tofu into rough chunks about three x two centimetres. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered.

3. Cook the chicken. Pour one centimetre of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for two to three minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper.

4. Finish the dish. Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl.

5. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers!

Veganuary Vegan Ramen

If you like big flavours in a hearty bowl, this ramen is going to be right up your street. This recipe is for a nourishing, nutrient-packed meal, and is easily adaptable, so you can use whatever veg you may have in your fridge.

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Main

Ingredients

• 1 large onion, peeled and diced

• 2tbsp sunflower oil

• 2 garlic cloves, peeled and minced or grated

• 4cm piece of fresh ginger, peeled and grated

• 25g dried shiitake mushrooms

• 1L vegetable stock

• 2tbsp miso paste

• 3tbsp soy sauce

• 200g ramen or rice noodles

• 250g smoked, marinated or flavoured tofu, diced

• 1 head of pak choi, quartered

• 2 carrots, cut into julienne strips (like matchsticks)

• 2tbsp sesame oil

• Toppings (choose any/all):

• 50g beansprouts, washed

• 1 sheet of nori, crumbled

• A handful of fresh coriander, chopped

• 2 spring onions, finely sliced

• 1tsp chilli flakes

Method

1. To make the broth, fry the onion in the oil until softened, then add the garlic and ginger and cook for another two to three minutes, stirring to prevent sticking.

2. Add the mushrooms, stock, miso and soy sauce, and bring to the boil. Reduce the heat to a simmer and cook, covered, for 15 minutes, to allow the flavours to come through.

3. Strain the liquid into a clean pan, retaining the mushrooms, but discarding the onions, garlic and ginger pulp. Slice the mushrooms and set aside.

4. Cook the noodles as per the packet instructions and add to the broth.

5. Add the mushrooms, tofu, pak choi and carrots, then bring back to the boil and simmer for another two to three minutes. Stir in the sesame oil.

6. Serve topped with beansprouts, nori, fresh coriander, spring onions and/or chilli flakes.

Smoky lentil and broccoli stem tacos

recipe by:Max La Manna

Reduce food waste and cook up a tasty dish using broccoli parts you might normally throw away.

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 2tbsp olive oil

• ½ red onion, thinly sliced

• 1 large broccoli stem, grated

• 1 x 400g tin green lentils, drained and rinsed

• 2 garlic cloves, finely chopped

• 4 sundried tomatoes, roughly chopped

• 1tbsp tomato purée

• 1tbsp soy sauce or tamari

• 1tsp smoked paprika

• 1tsp ground cumin

• 1tbsp nutritional yeast

• ¼tsp black pepper

• For the crisp cucumber salsa:

• 2 baby cucumbers, quartered lengthways, then thinly sliced

• ½ red onion, finely chopped

• Zest and juice of 1 lime

• 2tbsp freshly chopped mint

• 2tbsp freshly chopped coriander

• ½ fresh red or green chilli, seeded, finely chopped

• Generous pinch of salt

• ¼tsp black pepper

• To serve:

• 8-12 corn or flour tortillas, warmed

• Freshly chopped coriander and basil

• Lime wedge

Method

1. Heat the oil in a large frying pan over medium heat and cook the onion for three to five minutes, stirring occasionally, until soft. Add the grated broccoli stem, lentils, garlic and sundried tomatoes, and cook for two to three minutes, stirring occasionally.

2. Add all the remaining ingredients and cook for about three minutes, stirring frequently, until the mixture thickens and begins to stick to the pan. Stir in one to two tablespoons of water for the last minute of cooking. Remove from the heat and cover with a lid while you warm the tortillas.

3. Make the cucumber salsa: in a mixing bowl, combine the cucumbers, red onion, lime juice and zest, mint, coriander and chilli. Season with salt and black pepper and leave for about 10 minutes before serving. This will allow the flavours to marinate and will also remove some of the liquid from the cucumber, providing a less watery crunch.

4. To serve, spoon the lentil and broccoli stem mixture onto warm tortillas and top with cucumber salsa, fresh coriander and basil, with lime wedges on the side.

Claire Ptak’s vegan chocolate chip cookies

recipe by:Claire Ptak

Going plant-based doesn’t have to mean you miss out on all your favourite treats. (Love Is A Pink Cake by Claire Ptak is published by Square Peg)

Servings

18

Preparation Time

 15 mins

Cooking Time

 14 mins

Total Time

 29 mins

Course

 Baking

Ingredients

• 1tbsp ground flaxseeds

• 60g oat milk

• 455g plain flour

• 60g rolled oats

• 1¼tsp baking powder

• 1tsp bicarbonate of soda

• 1tsp fine sea salt

• 250g plant-based butter

• 250g soft light brown sugar

• 150g caster sugar

• 1tsp vanilla extract

• 250g vegan chocolate, broken into 1cm pieces

• Flaky sea salt, to finish

Method

1. Soak the ground flaxseeds in the oat milk and set aside.

2. Whisk together the flour, oats, baking powder, bicarb and salt in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and both sugars until creamy. Beat in the flax mixture and vanilla, then add the dry ingredients and mix until just combined. Finally, add the chocolate and mix once again.

3. Use an ice cream scoop to portion out 18 cookies onto a tray. Chill or freeze for at least one hour. (You can also store the unbaked cookies in the freezer and bake as needed.)

4. When ready to bake, preheat the oven to 170°C fan/190°C/375°F/gas mark 5. Line one or two large baking sheets with baking paper and arrange the dough evenly on the trays, leaving enough space between each one so they have room to expand during baking (they almost double in size). If you are baking from frozen, allow the cookies five minutes out of the freezer before placing in the oven.

5. Sprinkle a few flakes of sea salt over the top of each cookie and then bake for 12-14 minutes, until the centre of each cookie is slightly soft and underbaked but the edges are crisp and golden. Remove from the oven and allow to cool on the tray for 10 minutes before eating.