Part 2 of ‘Veganuary’ recipes from @annasfamilykitchen


In Part 2 of this month’s ‘Veganuary’ theme we ask Anna from @annasfamilykitchen to share more of her favourite vegan family friendly recipes


Chana Masala

This vegan Indian curry contains 4 of your five a day and costs about £1 a portion. I would struggle to pick my favourite vegan Indian dish. I love them all! Dal, Mushroom Bhaji, Brinjal Bhaji, Saag Aloo, Aloo Gobi….but this Chana Masala has been the most popular vegan dish I have created, even with very young children. Serve with rice or my cheats chapattis – warmed tortillas, wiped with coconut oil or butter and sprinkled with Nigella seeds. Any leftover curry will keep for a few days in the fridge to serve a meal later in the week.

INGREDIENTS for 4:

For the paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp ground nut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 onion chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red chilli ⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 garlic cloves peeled⠀⠀⠀⠀⠀⠀⠀⠀⠀
10cm ginger peeled⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp ground coriander⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp garam masala
2 tbsp tomato purée⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For the curry⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cans chickpeas, drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 can chopped tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g creamed coconut⠀⠀⠀⠀⠀⠀⠀⠀⠀
30g fresh coriander⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g spinach

Blitz together all the paste ingredients in a blender or processor. Add the paste to a hot pan and cook for 6 minutes, stirring so that it doesn’t stick.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add the chickpeas and chopped tomatoes followed by the coconut cream.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Simmer for 10 minutes then stir in the fresh spinach and coriander leaves.⠀⠀⠀⠀


Mushroom Stroganoff 

No one in my family is Vegan (although my daughter is vegetarian) but we all know there is so much evidence to support the theory that going meat and dairy free one day a week will benefit not only your health but also the environment. If you love mushrooms, you’ll love this speedy Vegan meal.

INGREDIENTS for 4:

1kg chestnut mushrooms roughly chopped
2 onions chopped
4 garlic cloves crushed
800ml coconut milk
2 tsp Dijon Mustard
2 tsp paprika
Juice of 1 lemon
handful chopped parsley
3 tbsp coconut or olive oil
salt and pepper
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Heat a large casserole and add the oil, onions, garlic and mushrooms with salt and pepper. Cook on a medium heat for 5-10 minutes stirring every minute or so.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add the coconut milk, mustard, paprika and lemon juice and stir.
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Cook on a medium heat for 20 minutes until the sauce thickens and reduces by half.
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Finish with fresh parsley and serve with rice.


Moroccan Vegetable Tagine

So hearty, so healthy, here’s a 30 minute minimal effort vegan recipe packed with lovely Moroccan flavours.

INGREDIENTS for 4-6:

2 onions roughly chopped
2 red peppers deseeded and cut into strips
5 garlic cloves crushed
10cm ginger grated
1 aubergine cut into wedges
1 squash peeled, deseeded and cut into cubes approx 3cm x 3cm
3 tsp Ras el Hanout⠀
1 tsp each cumin, coriander and cinnamon
1 tsp salt⠀
1 tbsp balsamic vinegar
300g fresh tomatoes roughly chopped
1 can chickpeas, drained
200ml vegetable stock
Fresh coriander
2 tbsp pistachio nuts

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Add a tbsp olive oil to a pan and add the onions, peppers, aubergine and garlic. Cook for 10 minutes until everything takes on colour before adding the spices, ginger, balsamic vinegar, tomatoes and squash.

Give everything in the pan a stir then add the chickpeas and stock. Simmer for 15 minutes. Taste, season and check the squash is soft. Finish the Tagine with the pistachios and fresh coriander. ⠀⠀⠀

 

(CLICK HERE FOR MORE DELICIOUS VEGAN RECIPES)


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