November is World Vegan Month. A month dedicated to celebrating the vegan movement – a diet and way of life that avoids all animal products and promotes animal-free alternatives for the benefit of humans, animals and the environment. To celebrate World Vegan Month, we have put together a collection of recipes to help you create your own vegan dinner party. Whether you’re a dedicated vegan or looking to reduce your intake of animal-based products, there’s something for everyone!
For the first step of your vegan dinner party, let’s start of with some delicious Stuffed Mushrooms with Garlic and Herbs.
Ingredients:
10 large mushrooms, stems removed
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup vegan cream cheese
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Fresh parsley, to garnish
Instructions:
Preheat your oven to 190°C. Place the mushrooms on a baking sheet.
Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until translucent. Add the garlic and cook for another minute.
Transfer the onion and garlic to a bowl. Stir in the breadcrumbs, vegan cream cheese, parsley, salt, and pepper. Mix well until everything is combined.
Spoon the filling into each mushroom cap, pressing down lightly.
Place the stuffed mushrooms in the over and bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden.
Sprinkle with more parsley and serve warm.
This savoury, creamy dish is perfect to start of your vegan feast!
For your main course, this creamy chickpea and spinach curry is perfect to follow your mushrooms!
Ingredients:
1 tablespoon coconut oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 can diced tomatoes
1 can coconut milk
1 can chickpeas, drained and rinsed
3 cups fresh spinach, roughly chopped
Salt and pepper
Fresh coriander, chopped
Cooked rice or naan bread, for serving
Instructions
In a large pan, heat the coconut oil over medium heat. Add the onion and cook until softened. Add the garlic and ginger and cook for another minute.
Add the chopped red bell pepper and cook until slightly softened, about 3-4 minutes. Stir in the cumin, coriander, turmeric, paprika, and chili powder. Toast the spices for 1-2 minutes.
Pour in the diced tomatoes and coconut milk. Bring to a simmer and let the flavours combine for about 5 minutes.
Stir in the chickpeas and spinach. Cook until the spinach is wilted and the sauce has thickened and season with salt and pepper.
Garnish with fresh coriander and serve over rice or with naan bread.
This creamy, nutritious curry is a great hearty dish to have for your main course.
No main course is complete without an accompanying side dish. To go with your delicious curry, why not try out this Aloo Gobi.
Ingredients
1 tablespoon of coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 piece of ginger, grated
1 green chili, chopped
2 potatoes, peeled and diced
1 small cauliflower
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
Salt, to taste
1/4 cup water
Fresh coriander, chopped
Instructions
In a large pan, heat the oil over medium heat. Add the onion, garlic, ginger and green chili. Cook until the onion is soft and translucent.
Add the diced potatoes and cauliflower florets to the pan. Sprinkle in the turmeric, coriander, garam masala, and salt. Toss everything well to coat the vegetables in the spices.
Add ¼ cup water, cover the pan, and let the vegetables cook for about 15-20 minutes, stirring occasionally. Add a bit more water to prevent sticking but allow most of this to evaporate.
Once the potatoes and cauliflower are tender, remove from heat. Garnish with fresh coriander and serve warm.
Aloo Gobi is the perfect side dish!
Any good meal always finishes on a sweet note. This refreshing Coconut Mango Chia Pudding is the perfect way to end your meal.
Ingredients
1 cup coconut milk
40 grams chia seeds
1-2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1 ripe mango, diced
Fresh mint leaves or shredded coconut, for garnish
Instructions
In a bowl, mix the coconut milk, chia seeds, maple syrup, and vanilla extract. Stir well to combine, then cover and refrigerate for at least 4 hours or overnight, until it thickens.
Dice the mango into small pieces or blend into a puree for a smoother texture.
Once the chia pudding has thickened, layer it In small cups or jars with the mango on top. Add an extra drizzle of syrup if desired.
Garnish with mint leaves and a sprinkle of shredded coconut.
Enjoy your tropical dessert!
This World Vegan Month is the perfect time to explore a variety of different recipes and try something new in the kitchen. Whether you’re a lifelong vegan, curious about the lifestyle or just wanting to make a few more plant-based choices, there’s a vegan recipe for everyone. Enjoying vegan meals, even occasionally, can be a great way to be more mindful of what’s on your plate and can make small, positive changes.