Veganuary Hero Recipes
Dishes that are good for people and for the planet!
For you, with our compliments from the team at allmanhall in collaboration with Foodsteps and Forest Green Rovers.
What makes a Hero Recipe?
allmanhall’s hero recipes meet both sustainability and nutritional guidelines. Here we explain the criteria we use to assess the recipes.
Sustainability
Carbon rating
All our recipes are analysed using Foodsteps, a carbon impact assessment platform. Most of allmanhall’s hero recipes are A or B rated by Foodsteps methodology, or align to the EAT-Lancet’s Planetary Health diet and the Paris Agreement’s target of limiting global warming to 1.5°C above preindustrial levels. In the case of these recipes, we’ve worked to make sure the meal has fewer high-impact ingredients, without compromising on taste.
For more information about how these impacts are calculated, view the methodology.
Cooking methodology
Both cooking methodology and ingredient sourcing have been developed to reflect averages. Therefore, the actual impact of your meals may be slightly different due to where your ingredients are from, and what you use to cook. To make the impact of your meals bespoke to your operations, please contact allmanhall about onboarding with Foodsteps today.
Seasonality
All of the recipes are designed to reflect the season they were originally published in. Seasonal goods frequently have a lower planetary impact as the ingredients do not require freighting, which can be particularly detrimental by air. To ensure your meal aligns to the labels and associated planetary targets, try to follow the seasonal cycle of ingredients. For more information, please consult our seasonality guide which is available here.
Accredited ingredients
Wherever possible, allmanhall recommends using ingredients that are accredited by higher standard schemes, to further lower the environmental or social impact of menu choices.
These include:
Red Tractor – for British goods produced to a higher welfare standard. Learn more...
Fairtrade – to support workers from developing nations. Learn more...
Rainforest Alliance – to support the protection of the world’s rainforests Learn more...
RSPO 100% sustainable palm for palm oil - to ensure no deforestation is caused by palm production. Learn more...
Organic or regenerative agriculture - to help protect the soil and promote biodiversity. https://www.soilassociation.org/certification/food-drink/what-is-organic-certification/ https://regenorganic.org/ Nutrition
All our hero recipes are based on the Government’s Eatwell Guide.
The Eatwell Guide shows the different types of foods and drinks we should consume, and in what proportions, to have a healthy, balanced diet.
The Eatwell Guide shows the proportions of the main food groups that form a healthy, balanced diet:
• Eat at least 5 portions of a variety of fruit and vegetables every day
• Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates, choosing wholegrain versions where possible
• Have some dairy or dairy alternatives (such as soya drinks), choosing lower fat and lower sugar options
• Eat some beans, pulses, and other proteins
• Choose unsaturated oils and spreads and eat in small amounts
• Drink 6-8 cups/glasses of fluid a day
• If consuming foods and drinks high in fat, salt or sugar, have these less often and in small amounts.
The Eatwell Guide, although followed primarily for health reasons, reduces the environmental impact of our diets in the UK by about a third on average.
Authors:
Dietitian allmanhall
Sustainability Manager allmanhall
Foodstamp example
Theo Kuehn
Tess Warnes
Baby onion bourguignon and favourite vegetable pie (ve)
Children: 10 portions | Adults: 7 portions
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hr 10 mins
Ingredients:
• 1 sheet of frozen puff pastry
• 100g frozen baby onions
• 1/2 bulb of garlic
• 4 carrots
• 200g mushrooms of choice
• 3 celery stalks
• 1 celeriac
• a handful of kale
• 1 tsp dried thyme
• 1 tbsp chopped fresh parsley
• 1 tbsp vegetable oil
• 2 tsp vegan gravy granules
• 1 tbsp oat milk
Method:
1. Defrost your puff pastry and baby onions.
2. Chop the washed & peeled celeriac, celery, carrots, kale and crushed garlic.
3. Heat the oil in a pan and fry off the baby onions, celeriac, celery, garlic, carrots, mushrooms and kale.
4. Add the dried thyme and fresh parsley. Cover barely with water and simmer for around 25 minutes, then thicken with the vegan gravy granules.
5. Transfer the pie mix to an ovenproof dish and cover with the puff pastry. Brush with the oat milk and bake for 35-40 minutes.
6. Remove the pie from the oven and serve with mash & vegetables.
Learn more about our partnership here.
Image for illustrative purposes only.
Tip: Frozen vegetables can be used to keep costs down
This recipe has been produced in collaboration with Forest Green Rovers - the world’s greenest football club.
Veggilicious big pot pasta and seasonal vegetables (ve)
Children: 10 portions | Adults: 7 portions
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients:
• 600g pasta
• 2 medium onion
• 6 carrots
• 2 leeks
• 1 swede
• 4 parsnips
• 4 courgettes
• 1/2 bulb of garlic
• 2 cans of beans or chickpeas
• 2 cans of chopped tomatoes
• 4 tablespoons tomato purée
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• some basil & oregano
• salt & pepper
• 2 tablespoons stock powder
Method:
1. Chop the onions, carrots, leek, swede and parsnip into small slices. Crush the garlic.
2. Heat oil in a pan and add the chopped vegetables and crushed garlic, frying until slightly golden in colour.
3. Chop the courgettes into small slices. Lower the heat and stir in the tomato purée, chopped tomatoes, courgettes, beans, stock powder, sugar and add 400ml water. Leave to simmer for 20 minutes. Add more water if needed.
4. Add a pinch of salt and pepper.
5. Add the pasta to the boiling salted water and cook for around 12 minutes.
6. Drain and add to the pot. Sprinkle with basil & oregano, and enjoy!
Fibre boost: Try using whole wheat pasta or 50/50 to increase the fibre in this dish.
This recipe has been produced in collaboration with Forest Green Rovers - the world’s greenest football club.
Learn more about our partnership here.
Chilli burritos with sweet potato wedges (ve)
Children: 10 portions | Adults: 7 portions
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Ingredients:
• 1 wrap per portion
• 200g vegan mince
• 1 medium onion
• 1/4 bulb of garlic
• 1 tbsp tomato pureé
• 1 can chopped tomatoes
• 2 tbsp vegetable oil
• 1 tbsp stock powder
• 1 can kidney beans
• 1 tsp mild chilli powder
• 1 pepper
• 4 sweet potatoes
• salad of your choice
• 150g long grain or brown rice
Method:
1. Cook the rice in boiling salted water and then rinse and leave to one side. Chop the onions, deseed and slice the pepper and crush the garlic.
2. Heat the oil in a pan, fry the garlic and add the vegan mince, sliced pepper and chilli powder.
3. Give it a good stir and blend in the tomato pureé, chopped tomatoes, stock powder and drained kidney beans. Simmer for a few minutes stirring well, then remove from the heat.
4. Blend the rice and chilli together to make a burrito filling.
5. Make a burrito and add to a well-greased baking tray.
6. Cut the sweet potato into wedges and rub in some vegetable oil. Season with salt and pepper.
7. Place on a heavily-greased baking tray and bake for around 40 minutes on 180-200°c.
8. 20 minutes into the cooking, add the burritos to the baking tray and continue the cooking process.
9. Remove from the oven and serve with salad.
This recipe has been produced in collaboration with Forest Green Rovers - the world’s greenest football club.
Learn more about our partnership here.
Image for illustrative purposes only.
Five-bean chilli with rice (ve)
Children: 10 portions | Adults: 7 portions
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients:
• 600g canned 5-bean salad
• 1 medium onion
• 1 tbsp of vegetable oil
• 1/2 bulb of garlic
• 1 tsp mild chilli powder
• 1 tbsp stock powder
• 1 can chopped tomatoes
• small amount of coriander
• 2 peppers
• 1 courgette
• 300g brown rice
• chopped coriander
Method:
1. Peel and chop the onions, crush the garlic, deseed & slice the peppers and slice the courgettes.
2. Heat the oil in a pan and gently fry the onions and garlic till golden, then add in the peppers.
3. Lower the heat and blend in the chilli powder. Then stir in the chopped tomatoes, drained beans and stock powder. Add a little water if needed to gain the correct consistency.
4. Leave to simmer over a low heat, making sure to stir regularly.
5. Cook the rice by letting it simmer for 10-15 minutes, drain then serve.
6. Spoon over the 5-bean chilli and serve with the rice. Garnish with chopped coriander.
Image for illustrative purposes only.
This recipe has been produced in collaboration with Forest Green Rovers - the world’s greenest football club.
Learn more about our partnership here.
Forest Green Rovers community cook along with allmanhall
allmanhall is delighted to sponsor and support Forest Green Rovers Community Cooking Events. As part of their fantastic community outreach, local families are invited to learn to cook nutritious, budget-friendly meals that benefit both people and the planet, all created by FGRs sensational chef Richard.
Every dish is entirely vegan, and as both allmanhall staff and local families can confirm, they are absolutely delicious!
