THE VEGANS

Ingredients:

2 medium-sized sweet potatoes, peeled and diced

1 red bell pepper, thinly sliced

1 brown onion, thinly sliced

1 green bell pepper, thinly sliced

1 cup broccoli florets

1 cup brown rice

2 tablespoons vegetable oil

2 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons Madras curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1 can (400 ml) coconut milk

Salt, to taste

Fresh coriander, chopped (for garnish)

Instructions:

Cook the brown rice according to the package instructions. Set aside.

In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and sauté until it becomes translucent and lightly caramelized.

Add the minced garlic and grated ginger to the skillet, and cook for another minute until fragrant.

Add the Madras curry powder, ground cumin, ground coriander, and turmeric powder to the skillet. Stir well to coat the onions and spices evenly.

Add the diced sweet potatoes and sliced bell peppers to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften.

Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 10-15 minutes, or until the sweet potatoes are tender.

Meanwhile, steam the broccoli florets until they are bright green and slightly tender. You can do this by placing them in a steamer basket over boiling water for about 3-4 minutes.

Once the sweet potatoes are cooked, add the steamed broccoli florets to the skillet. Stir gently to combine all the flavours.

Taste the curry and season with salt according to your preference. Adjust the spices if desired.

Remove the skillet from heat. Serve the sweet potato madras curry over a bed of cooked brown rice.

Garnish with fresh chopped cilantro for added freshness and flavour.

Enjoy your delicious and flavorful Sweet Potato Madras Curry with Vegetables and Brown Rice!

Ingredients:

1 red bell pepper

1 yellow bell pepper

1 cup kidney beans (cooked or canned)

1 cup green beans, trimmed and cut into bite-sized pieces

1 1/2 cups paella rice (such as Arborio or Bomba rice)

3 cups vegetable broth

1 onion, finely chopped

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon dried oregano

1/2 teaspoon saffron threads (optional)

Salt and pepper to taste

Lemon wedges for serving

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the vegetables: Slice the red and yellow bell peppers into thin strips.

Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until softened.

Add the sliced bell peppers and green beans to the pan, and cook for another 5 minutes until they start to soften.

Stir in the smoked paprika, turmeric, dried oregano, and saffron threads (if using). Make sure the spices coat the vegetables evenly.

Add the paella rice to the pan and stir to coat the grains with the spice mixture. Cook for 1-2 minutes to lightly toast the rice.

Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer, uncovered, for about 15 minutes. Stir occasionally to prevent sticking.

After 15 minutes, check the rice. If it's still too firm, add a little more vegetable broth and continue simmering for another 5 minutes.

Once the rice is almost cooked and the liquid has been mostly absorbed, add the kidney beans to the pan. Stir gently to incorporate them into the rice.

Continue cooking for another 5-10 minutes until the rice is tender and has absorbed most of the liquid. If needed, add more vegetable broth in small amounts to keep the rice moist.

Season with salt and pepper to taste, and remove the paella from the heat. Cover the pan with a clean kitchen towel and let it rest for 5 minutes.

Serve the vegan paella hot, garnished with fresh parsley and lemon wedges on the side. Squeeze some lemon juice over the paella before eating for added brightness.

Ingredients

Before we get started, let's go over the ingredients you'll need to make this recipe:

3 large bell peppers

1 can of jackfruit (in brine or water)

1 can of red kidney beans

1 can of sweet corn

1 onion, chopped

1 cup of green beans, chopped

2 cloves of garlic, minced

1 tablespoon of olive oil

1 teaspoon of chili powder

1 teaspoon of cumin

1 teaspoon of smoked paprika

Salt and pepper, to taste

1 cup of cooked rice

Instructions

Now that you have all your ingredients, it's time to get cooking!

Preparing the Bell Peppers

The first step is to prepare the bell peppers. Preheat your oven to 375°F. Slice off the tops of the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish, cut side up.

Next, it's time to prepare the jackfruit. Drain the can of jackfruit and rinse it thoroughly. Use your hands to shred the jackfruit into small pieces, discarding any seeds or tough parts. Set aside.

Preparing the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.

Add the chopped green beans, red kidney beans, and sweet corn to the skillet. Stir to combine.

Add the shredded jackfruit and spices to the skillet and stir until everything is well combined. Cook for 5-7 minutes, stirring occasionally.

Assembling and Baking

Spoon the filling into the bell peppers, packing it down tightly. Place the baking dish in the oven and bake for 25-30 minutes, or until the bell peppers are tender and the filling is heated through.

While the bell peppers are baking, prepare your rice according to package instructions.

Serving and Enjoying

Once the bell peppers are done, remove them from the oven and let them cool for a few minutes before serving. Place a spoonful of rice on each plate and top with a stuffed bell pepper. Garnish with cilantro or avocado, if desired.

Ingredients

For the Katsu Curry:

1 can of young jackfruit, drained and rinsed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 onion, sliced

2 tablespoons of oil

2 tablespoons of curry powder

1 tablespoon of garam masala

1 teaspoon of cumin

1 teaspoon of cinnamon

1 teaspoon of turmeric

1 teaspoon of salt

1 teaspoon of black pepper

1 can of coconut milk

For the Rice Noodles:

1 pack of rice noodles

4 cups of water

1 teaspoon of salt

Instructions

Katsu Curry:

Step 1: In a large pan, heat 2 tablespoons of oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

Step 2: Add the sliced red and yellow bell peppers to the pan and sauté for another 5 minutes.

Step 3: Add the drained and rinsed jackfruit to the pan and cook for 2-3 minutes, stirring occasionally.

Step 4: In a small bowl, mix together the curry powder, garam masala, cumin, cinnamon, turmeric, salt, and black pepper.

Step 5: Add the spice mixture to the pan and stir until the jackfruit and vegetables are coated.

Step 6: Pour in the can of coconut milk and stir well. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally.

Step 7: While the curry is simmering, prepare the rice noodles.

Rice Noodles:

Step 1: In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the water.

Step 2: Once the water is boiling, add the pack of rice noodles and cook for 2-3 minutes, stirring occasionally.

Step 3: Drain the noodles and rinse them under cold water.

Assembly:

Step 1: Divide the rice noodles between 4 bowls.

Step 2: Ladle the jackfruit katsu curry over the rice noodles.

Step 3: Serve hot and enjoy!

Section 1: Making the Wellington filling

The key to a good beef Wellington is the filling. In this vegan version, we'll use soya mince, which has a similar texture and flavour to ground beef. Here's what you'll need:

Ingredients:

1 cup of dried soya mince

1 onion, chopped

2 cloves of garlic, minced

1 cup of mushrooms, chopped

1 tablespoon of tomato paste

1 tablespoon of soy sauce

1 tablespoon of olive oil

Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.

2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened.

3. Add the chopped mushrooms and sauté for another 5 minutes, until they release their moisture and start to brown.

4. Add the soya mince, tomato paste, and soy sauce to the pan, and stir well to combine. Cook for another 2-3 minutes, until the soya mince has absorbed the flavors and is heated through.

5. Season with salt and pepper to taste, and set aside to cool.

Section 2: Assembling the Wellington

Now that our filling is ready, it's time to assemble the Wellington. Here's what you'll need:

Ingredients:

1 sheet of vegan puff pastry, thawed

1 tablespoon of vegan margarine

1 tablespoon of flour

1 tablespoon of plant milk

Instructions:

1. On a floured surface, roll out the puff pastry into a rectangle that's about 1/4 inch thick.

2. Spread the vegan margarine over the pastry, making sure to cover the edges.

3. Spoon the cooled filling onto the center of the pastry, leaving about 2 inches of space on each side.

4. Using a sharp knife, make diagonal cuts on the pastry on each side of the filling, about 1 inch apart.

5. Fold the pastry strips over the filling, alternating sides to create a braided effect.

6. In a small bowl, mix the flour and plant milk to create a paste. Brush this over the pastry to give it a golden, shiny finish.

7. Transfer the Wellington to a baking sheet lined with parchment paper.

8. Bake for 35-40 minutes, until the pastry is puffed and golden brown.

Section 3: Making the Moroccan roasted potatoes, carrots, and broccoli

No beef Wellington is complete without a side dish that complements the flavors and adds some color to the plate. For this vegan version, we'll make a Moroccan-inspired roasted vegetable medley that's bursting with flavor and texture. Here's what you'll need:

Ingredients:

1 pound of baby potatoes, halved

4 carrots, peeled and cut into sticks

1 head of broccoli, cut into florets

2 tablespoons of olive oil

1 tablespoon of ground cumin

1 tablespoon of ground coriander

1 tablespoon of smoked paprika

1 teaspoon of ground cinnamon

Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.

2. In a large bowl, mix the olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper to create a spice blend.

3. Add the potatoes, carrots, and broccoli to the bowl and toss well to coat them evenly with the spice blend.

4. Transfer the vegetables to a baking sheet lined with parchment paper.

5. Roast for 25-30 minutes, until the vegetables are tender and lightly charred.

Before we jump into the recipe, let's talk about some of the health benefits of the ingredients in this dish. Chickpeas are an excellent source of plant-based protein and fiber, which can help you feel full and satisfied for longer. They are also rich in folate, iron, and zinc, which are essential minerals for maintaining good health. Broccoli is a cruciferous vegetable that is high in vitamin C, vitamin K, and fiber. Red and yellow bell peppers are rich in antioxidants and vitamin C, while red onions are a good source of quercetin, a flavonoid that has anti-inflammatory properties.

Ingredients

For the korma:

1 can of chickpeas, drained and rinsed

1 head of broccoli, cut into florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 cloves of garlic, minced

1 tablespoon of grated fresh ginger

1 tablespoon of curry powder

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1/2 teaspoon of ground turmeric

1/4 teaspoon of cayenne pepper (optional)

1 can of coconut milk

1 tablespoon of olive oil

Salt and pepper to taste

Fresh cilantro for garnish

For the brown rice:

1 cup of brown rice

2 cups of water

1/4 teaspoon of salt

Instructions

Step 1: Cook the brown rice

Combine the brown rice, water, and salt in a medium-sized saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

Step 2: Prepare the vegetables

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant. Add the sliced onions and bell peppers and sauté for 5-7 minutes until slightly softened. Add the broccoli florets and sauté for an additional 3-4 minutes.

Step 3: Make the korma sauce

Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the skillet and stir to combine with the vegetables. Add the chickpeas and coconut milk and stir well. Reduce the heat to low and let the korma simmer for 10-15 minutes until the sauce thickens and the vegetables are tender. Season with salt and pepper to taste.

Step 4: Serve

Serve the chickpea vegetable korma over the brown rice and garnish with fresh cilantro. Enjoy!

Before we dive into the recipe, let's talk about the benefits of a vegan diet. Not only is a vegan diet good for the environment, but it can also improve your health. A vegan diet can lower your risk of heart disease, type 2 diabetes, and some cancers. It can also improve digestion and boost your energy levels. So, not only is this recipe delicious, but it's also good for you!

Now, let's get started on making this delicious vegan chilli con carne.

Ingredients

For this recipe, you will need:

• 1 cup of soya mince

• 1 red onion, chopped

• 1 cup of mushrooms, sliced

• 1 red bell pepper, chopped

• 1 cup of sweetcorn

• 1 can of mixed kidney beans, drained and rinsed

• 2 cups of cooked brown rice

• 2 tablespoons of olive oil

• 1 tablespoon of chili powder

• 1 teaspoon of ground cumin

• 1 teaspoon of smoked paprika

• 1 teaspoon of garlic powder

• 1 teaspoon of onion powder

• Salt and pepper to taste

Instructions

Step 1: Prepare the soya mince

Begin by rehydrating the soya mince according to the package instructions. Once it's ready, set it aside.

Step 2: Saute the vegetables

In a large pan or wok, heat the olive oil over medium heat. Add the chopped red onion and saute for 2-3 minutes until it becomes translucent. Next, add the sliced mushrooms and red bell pepper and saute for another 2-3 minutes.

Step 3: Add the soya mince and spices

Add the rehydrated soya mince to the pan and mix well with the vegetables. Next, add the chili powder, ground cumin, smoked paprika, garlic powder, and onion powder. Mix well and let it cook for 1-2 minutes.

Step 4: Add the sweetcorn and mixed kidney beans

Add the sweetcorn and mixed kidney beans to the pan and mix well. Let it cook for another 5-7 minutes until the vegetables are cooked through and the flavors have melded together.

Step 5: Serve with brown rice

Serve the vegan chilli con carne over a bed of cooked brown rice. Garnish with fresh cilantro or avocado, if desired.