November 2024 is World Vegan Month, have a look at some Vegan recipes for you to try from our in-house catering team, The Good Eating Company.
World Vegan Month
The Vegan Society founded World Vegan Month. This originated from World Vegan Day which was on November 1st, 1994 to commemorate the society’s 50th anniversary. Later on this was expanded to become World Vegan Week and then World Vegan Month. November was chosen as it was the month the society was established.
World Vegan Month is observed globally yearly as a means of raising awareness of Veganism, and you may see more vegan products available/promoted during this time.
We have teamed up with our In-House Catering Company, The Good Eating Company, to bring you four recipes to try this World Vegan Month.
Lentil Bolognese - Serves 6
Ingredients:
3 tbsp Olive Oil; 2 Onions; 3 Carrots; 3 Sticks of Celery; 3 Cloves of Garlic; 500g of Red Lentils; 800g of Chopped Tomatoes; 2 tbsp Tomato Puree; 2 tsp Oregano; 1L Vegetable Stock; 500g Wholemeal Spaghetti.
Method:
1. Heat the oil in a large saucepan & add the onions, carrots, celery & garlic.
2. Cook gently for 15-20 minutes until everything is softened.
3. Stir in the lentils, chopped tomatoes, tomato puree, herbs and stock.
4. Bring to a simmer, then cook for 40-50 minutes until the lentils are tender & saucy – add in a splash of water if needed.
5. Cook the pasta according to the packet.
6. Plate the pasta and lentil mix and enjoy!
Cauliflower Potato Curry - Serves 4
Ingredients:
450g Diced Potatoes; 100g Diced Onions; 3 Chopped Garlic Cloves; 4cm Chopped Ginger; 5ml Groundnut Oil; 1 Cauliflower in Small Florets; 1 tsp Cumin Seeds; 1 tsp Ground Coriander; 1/2 tsp Ground Cumin; 1 tsp Turmeric; 3/4 tsp Cayenne Pepper; 3 Seeded & Quartered Green Chillies; 3 Chopped Tomatoes; 400g Boiled Rice; 10g Fresh Coriander.
Method:
1. Bring a pan of water to boiling & cook the potato until almost tender and drain well.
2. While the potatoes are cooking, blend together the onion, garlic, ginger and 2cm if water until smooth.
3. Heat the oil in a pan add the potatoes and fry until golden and then set these aside.
4. Add the cumin to the pan and cook for 30 seconds, then add the onion mix and cook for 4-5 minutes.
5. Add the remaining spices, chillies and tomatoes, cook for 2 minutes, then add the potato and cauliflower with 500 ml of water and cook for 4 minutes
6. Cook the rice according to the packet.
7. Serve the curry mix and rice and sprinkle the fresh coriander on top.
Coconut Lime Rice Noodle Salad - Serves 4
Ingredients:
100g Brown Rice Mai Fun Noodles; 5 tbsp Coconut Milk; 5 tbsp Lime Juice; 2 & 1/2 tbsp Sunflower Oil; 2 Pinches of Sea Salt; 1 Peeled, Pitted & Thinly Sliced Mango; 1 Seeded & Thinly Sliced Red Pepper; 1 Seeded & Thinly Sliced Cucumber; 1 Peeled, Pitted & Chopped Avocado; 1/2 Seeded & Thinly Slices Red Chilli; 4 tbsp of Chopped Fresh Coriander; 2 tbsp Chopped Cashew Nuts.
Method:
1. Prepare the noodles according to the packet.
2. To make the dressing, combine the coconut milk, lime juice, oil and salt into a jar with a tight-fitting lid and shake well.
3. Then combine all ingredients, excluding the dressing, and mix well.
4. To serve, give the dressing another good shake, add to the top of the salad and toss to coat.
Tofu Curry - Serves 4
Ingredients:
1/2 Medium Onion; 2 Chopped Garlic Cloves; 1/2 Finely Chopped Lemon Grass Stalk; 5cm Grated Ginger; 50g Chopped Red Pepper; 1 tsp Cumin; 1 tsp Ground Coriander; 1/2 tsp Turmeric; 1/2 tsp Hot Chilli Powder; 1/2 tsp Cinnamon; 1 tsp Caster Sugar; 1 tbsp Groundnut Oil; 2 tbsp Water; 175ml Coconut Milk; 225g Marinated Tofu Pieces; 200g Extra Fine Noodles; 1 tbsp Groundnut Oil; 75g Pak Choi; 2 tbsp Chopped Coriander; 1 Lime Cut into Wedges; 1/2 Thinly Sliced Red Chilli; 1 Thinly Sliced Spring Onion.
Method:
1. Place the first 11 ingredients in a food processor and blend into a paste – add the water if the mixture is to thick.
2. Heat the groundnut oil in a wok, add the paste and cook gently for 7-10 minutes until it starts to darken.
3. Pour in the coconut milk and add the tofu, then simmer for 5 minutes until tofu is heated through.
4. Cook the noodles according to the packet instructions.
5. Chop the bulb part of the pak choi finely and sauté in the oil. Slice the leaves thinly and add the coriander.
6. Add the drained noodles to the mixture and gently mix together.
7. Serve all together and garnish with a lime wedge, finely sliced chilli and spring onions.
For a downloadable PDF of the above recipes, click the link below:
World Vegan Month – GEC’s Top Vegan Recipes
For more information on the BDC’s Sustainability work head to our Sustainability page.
