TCD Environmental Society - vegan student cookbook

ENVIROSOC PRESENTS

GO TO VEGAN RECIPES A collection of our favourite vegan recipes that got us through Veganuary and more!!

EDITED BY FAYE MURPHY

CONTENTS BREAKFAST 4 5 5

Pancakes Berry Baked Oats Carrot Cake Overnight Oats

LUNCH 7 8 9 10 11

Sausage Rolls Carrot and Coriander Soup Chickpea Scramble Jessie's Wondersalad Raspberry Date Energy Balls

DINNER 13 14 15 16 17 18 18 19 20 21 22 23 24 24 25 26

Chilli Garlic Noodles Red Lentil Dahl with Sweet Potato Chipotle Mushroom Black Bean Burger Pasta Courgette Peperonata Pie Jackfruit Burger Spicy Cauliflower Wings Marinated Peanut Butter Tempeh Sweet and Sour Tofu Sweet Potato Bean Bake Mousaka Tex Mex Cauliflower Macaroni Cheese Yorkshire Puddings Plantain Stir Fry Lentil Chili

DESSERT 28 29 30

Nutty Chocolate Cookies Sponge Cake with Coconut Icing Chocolate Chip Cookies

Introduction A vegan diet has been shown to have many benefits, both environmental and biological. Vegan diets have been shown to improve kidney function, reduce the risk of heart disease and type 2 diabetes.

From an environmental standpoint producing plant protein generates fewer greenhouse gas emissions, uses less land, water and energy than producing animal-based protein. Eating tofu instead of beef reduces greenhouse gases emissions substantially, for example, 1kg of protein from beef produces 45kg-640kg of carbon dioxide equivalents, whereas 1kg of protein from tofu produces 10kg of carbon dioxide equivalents.

Veganuary on a student budget can be an arduous process. However, some of our committee members have kindly shared their cracking vegan go-to recipes to aid this journey.

We hope these recipes will help you through Veganuary and hopefully even further throughout the year.

As envirosoc committee members have submitted all of these recipes, feel free to email environment@csc.tcd.ie or DM us @environmental_tcd on Instagram with any questions or queries.

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BREAKFAST

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Pancakes

makes approximately 12 pancakes

Prep: 5 mins Cook: 30 mins

The ultimate vegan pancake recipe for those mornings that you deserve a treat.

ingredients

directions

300g self-raising flour

1. Whisk the flour, baking powder and sugar together in a bowl.

1 tsp baking powder

2. Mix the milk and vanilla together and slowly pour into the

1 tbsp sugar (any kind) 1 tbsp vanilla extract 400ml plant-based milk 1 tbsp of vegetable oil 1 tbsp of oil/ vegan butter (for frying)

flour mixture until smooth.

3. Heat the oil/butter of choice on a pan and add 2/3 tbsp of the batter to the pan.

4. Using a spatula or spoon, check the edges of the batter and flip once bubbles appear on the surface and the edges are golden brown.

5. Cook until both sides are golden brown.

6. Stack and serve with a topping of choice.

notes This recipe can be easily made the night before and cooked the next morning, on the other hand, any leftover batter can be easily preserved in the fridge for 24 hours.

Berry Baked Oats SERVINGS: 2

PREPPING TIME: 15 MIN

Ingredients

COOKING TIME: 25 MIN

Directions

70g oats

1. Chop the raspberries, banana and strawberries and set aside

100ml plant-based

2. Add the water and maple syrup to a medium-high pan, add half the berries. (Adjust the syrup to taste).

milk 1 punnet raspberries 1 punnet strawberries 1 banana

3. Continuously stir to break up the berries.

4. Cook until bubbling and the berries are soft.

5. Add the oats and milk to an ovenproof dish.

6. Drizzle the berry compote on top and add the remaining chopped berries.

100ml water

7. Bake for 25 minutes or until golden and bubbly.

1tbsp maple syrup

notes This recipe can be made into overnight oats by stopping at step 6 and leaving in the fridge.

This can then be eaten raw or baked as described above.

Carrot Cake Overnight Oats SERVINGS: 2

Ingredients 40g finely grated carrot

PREPPING TIME: 15 MIN

COOKING TIME: 0/20 MIN

Directions 1. Mix the grated carrot, mixed spice and cinnamon with the oats, 150ml water and a pinch of salt.

a big pinch of mixed

2. Cover and chill in the fridge overnight.

spice

3. The next day, stir in the honey and sultanas then top with the

¼ tsp cinnamon 50g rolled porridge

yogurt.

4. Enjoy!

oats 2 tsp honey 1 tbsp sultanas (or dried fruit of choice) 1 tbsp alpro yogurt

notes This recipe can also be heated and made into traditional porridge, or baked to create a cake-like breakfast to start the day right!

LUNCH

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Sausage Rolls

makes 6 large or 12 small rolls

40 minutes

perfect for those days when you have more time to cook and want to feel fancy

ingredients

directions

1 tin chickpeas

1. Preheat oven to 180°C.

1 onion

2. In a food processor, add the chickpeas and blend until smooth-

2 cloves of garlic 1 pink lady apple a pinch of rosemary a pinch of thyme olive oil 2 tbsp tomato paste 1 tbsp soy sauce 50g pecans 50g almonds puff pastry (pre-made rolls can be found in most supermarkets)

ish. There will still be some chickpea halves visible (it will be like a very thick lumpy paste). Spoon this mixture into a bowl.

3. Add the pecans and almonds into the blender and mill into a chunky flour. Place to one side until needed again.

4. In a frying pan over med-high heat add the olive oil, when sizzling toss in the onion, apple and garlic and cook for 2 minutes.

5. Add the herbs and cook for a further 1-2 minutes until soft and golden.

6. Toss this mix into the bowl with the chickpea and stir to combine.

7. Add the milled nuts and tomato paste to the mixture and stir again into a thick dough.

8. Roll out the pastry sheet and make a long sausage from the filling down along the middle. Tightly pack the pastry ends together to cover the fillings and slice them into sausage rolls.

9. Lift carefully onto a tray and drizzle with olive. Set to the oven for 25 minutes until golden around the edges.

notes Best served fresh but also absolutely amazing reheated for lunch the following day.

Carrot & Corriander Soup

Serves 2

Prep: 15 mins Cook: 25 mins

the quintessential recipe to see you through cold winter days.

ingredients 1 tbsp vegetable oil 1 onion, chopped 1 tsp ground coriander 1 potato, chopped 450g carrots, peeled and chopped 1.2l vegetable stock

directions 1. Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.

2. Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.

3. Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.

4. Cover and cook for 20 mins until the carrots are tender.

5. Tip into a food processor with a handful of coriander then blitz

handful coriander

until smooth (you may need to do this in two batches). Return

(about ½ a supermarket

to pan, taste, add salt if necessary, then reheat to serve.

packet)

notes This mixture can be made in advance and kept for up to 48 hours.

Soup can be such a versatile meal, you can easily switch veggies to your taste and through seasons to suit availability.

Chickpea Scramble

Serves 2

Prep: 5 mins Cook: 15 mins

A simple yet versatile dish perfect for every season.

ingredients

directions

400g can chickpeas

1. Drain and mash the chickpeas with a potato masher.

2 tbsp nutritional yeast

2. Mix the chickpeas with a tablespoon or two of nutritional

1 tsp cumin 1 tsp paprika Salt & pepper 1 tbsp oil/15g vegan butter.

yeast.

3. Add the coriander, paprika, salt and pepper.

4. Melt some vegan butter/oil in a pan on medium heat.

5. Heat and stir it all up with the vegan butter/oil.

6. Serve with your side of choice and enjoy!

notes Feel free to use whichever spices or seasonings that you prefer.

Add 1 or 2 tbsp of hummus/ baba ganoush for an extra creamy texture of the scramble This dish is beautiful served with a side salad of choice, but can also easily be made into a wrap or served with toast for a more filling meal

Jessie's Wondersalad

Serves 2

Prep: 5 mins Cook: 15 mins

A perfect dish to use up any leftover veggies.

ingredients

directions

bag of potatoes, cubed

1. Preheat oven to 180°C

3 beetroots

2. Chop up carrot, beetroot, onion and garlic. Cook in the oven

4 little carrots 1 onion 3 cloves garlic A lump of stale bread

until soft.

3. While they are sautéing, bake the potatoes in the oven with oil, salt, and any other seasoning you fancy. Also cut up the bread, coat with salt & pepper, and bake this on a separate tray to make croutons.

(or normal bread)

4. When the beetroot mix is soft, blend it up.

salt & pepper

5. Combine everything in a big salad bowl (lasts for ages!).

notes This dish is easy to pack and bring with you to college or work.

The recipe specifies beetroots and carrots but switching these up to suit your palate

Raspberry Date Energy Balls

Serves 2

Prep: 5 mins

Perfect snack to stay energised on long college days.

ingredients

directions

60g stoned dates

1. Blend the dates into a paste.

50g oats

2. Add the remaining ingredients and blend again.

50g raspberries

3. Put in the freezer or fridge for a few minutes if the mixture is too wet before shaping.

⅓ tsp salt 10g

grated

coconut

(optional)

4. Shape mixture into little balls and roll in grated coconut (if using).

5. Enjoy!

notes These can be stored in the fridge and last around 3-4 days alternatively a big batch can be made and they can be stored frozen!

Great for quick healthy snacks between lectures and studying!

DINNER

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Chili Garlic Noodles SERVES 2

Ingredients 2 packs of instant

PREPPING TIME: 10 MINS

COOKING TIME: 15 MINS

Directions 1. Mix all the sauce ingredients until well incorporated. Feel free

noodles (or noodles of

to adjust the sauce ingredient measurements to your taste, and

choice)

set aside.

tofu/veggies of choice 1 cup water 5 tbsp soy sauce

2. Boil some water in a small pot over high heat. Once it boils, add in the instant noodles or other noodles of choice.

3. Half cook the noodles until still very chewy. This way it won't overcook in the sauce later on.

1.5 tsp dark soy sauce

4. Drain out the water or strain the noodles then set aside.

2-3 tbsp corn starch

5. While the noodles are cooking, heat a pan over medium-high

1-3 tbsp sugar or maple

and add a little oil. Sauté the veggies/tofu for a few minutes

syrup, adjust to taste

until cooked to your liking.

2 tbsp rice vinegar ,

6. Pour the sauce into the pan.

white vinegar, or lemon juice, adjust to taste 1/4 tsp ground pepper 1/2 tbsp chili garlic sauce

7. Simmer for 2-3 minutes over medium heat or until the sauce starts to thicken from the starch, continuously mix the sauce to prevent it from sticking to the pan.

8. When the sauce has slightly thickened, add the noodles to the pan. Mix the noodles well to coat in the sauce.

9. Cook the noodles over medium-high heat until the noodles

1 tbsp sesame oil

absorb some of the sauce and the sauce is thick - around 3

2 cloves garlic minced

minutes.

notes If you plan to use way more veggies and more noodles, you can double the sauce recipe to make sure your noodles still turn out saucy.

Red Lentil Dahl with Sweet Potato SERVINGS: 2

PREPPING TIME: 15 MIN

Ingredients 650g sweet potatoes , peeled and cut into small chunks 1 onion, halved and thinly sliced 2 carrots, scrubbed, halved and sliced lengthways 15g ginger, finely grated 2 garlic cloves, finely grated 2 tsp oil

COOKING TIME: 25 MIN

Directions 1. Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.

2. Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more.

3. Tip in the curry powder, stir around the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils.

4. Cover the pan and boil for 20 mins until the vegetables are

1 tbsp curry powder

tender and the liquid has been absorbed. Stir in the chopped

1 vegetable stock cube

coriander.

2 tbsp tomato purée 85g red lentils good handful coriander, chopped, plus sprigs to serve generous spoonful 0% fat Greek-

5. When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.

6. Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.

style yogurt broccoli, to serve (optional)

notes Grate the ginger first, it takes longer than you think it will! Be careful not to add too much water at the start, it’s better to add it as needed. It’s easier to roast the sweet potato in the oven for approx 40 minutes, and also gives it a better flavour. Once the dahl is finished, mash the sweet potato, add some yoghurt (completely optional if you’re vegan) and serve it on the side of the dahl. While it’s also nice baked on top, it tends to sink a bit and can be hard to get crispy.

Chipotle Mushroom & Black Bean Burgers.

SERVINGS: 4

PREPPING TIME: 10 MIN

Ingredients

COOKING TIME: 25/30 MIN

Directions

50g smooth peanut butter

1. Put the peanut butter, black beans, garlic, chilli flakes,

1x 400g tin of black beans,

cumin, olive oil, rye flour, lime zest and salt into a food

drained not rinsed

processor or blender, blitz until a thick paste is formed.

2 small cloves of garlic, peeled 2 tsp chipotle chilli flakes 1 tsp ground cumin

2. Transfer the paste into a bowl and mix in the rest of the beans.

3. Put the mushrooms into the processor/blender and blitz into a dry mushroom mince.

1 tbsp olive oil

4. Stir into the black bean mixture.

1 heaped tbsp rye flour

5. With damp hands form into burgers and arrange on a lined

1 lime, zest only 1 tbsp salt 250g chestnut mushrooms

baking tray.

6. Bake in the oven at 200 degrees for 25/30 minutes. Flip them with 10 minutes remaining.

7. Serve straight away or grill for a few minutes in a pan/barbeque if you want to add smokiness!

8. Serve on burger buns with some lime wedges, chopped peanuts & coriander or serve with whatever burger toppings you like & enjoy.

notes these can be reheated for lunch/dinner the next day!

Pasta Courgette SERVINGS: 4

PREPPING TIME: 15 MIN

Ingredients

COOKING TIME: 25 MIN

Directions

400g of your favourite pasta

1. Bring water to boil for pasta

700g courgettes, sliced finely into

2. Heat a frying pan & add 30ml of oil, pine nuts and cook

thin strips (good with spaghetti or tagliatelle!)

80ml olive oil 50g pine nuts 4 large shallots, chopped finely Salt & pepper Mixed herbs

until nuts start to colour.

3. Add shallots, cook until soft then remove from heat and cool.

4. Add chopped herbs, caper (if used) and sun-dried tomatoes.

5. Whisk lemon zest & juice, 50ml of oil and cheese together and add to pine nut and herb mixture.

6. When water has boiled add pasta, when it is just ready to be drained throw in courgette strips and mix well.

2 tbsp capers (optional)

7. Drain and mix in well with pine nut-lemon juice sauce.

4 sun-dried tomatoes, chopped

8. Serve immediately - goes well with some vegan garlic bread

fine 1 lemon , zest & lemon Grated vegan cheese eg. cheddar or parmesan alternative.

notes these can be reheated for lunch/dinner the next day!

Peperonata Pie SERVINGS: 4

PREPPING TIME: 30 MIN

Ingredients 4 tbsp olive oil

COOKING TIME: 25 MIN

Directions 1. Put olive oil, garlic, peppers & rosemary into a pot, cover &

2 cloves of garlic, peeled & sliced

cook for 15 minutes over a gentle heat, turning once or

2 red peppers, deseeded & cut

twice.

into chunks Sprig of rosemary 1 tsp of smoked paprika 1x 400ml tin of chopped tomatoes 1 stock cube 1 tbsp of honey or alternative eg. maple syrup 1 tin of kidney beans (rinsed) Salt & pepper Chicken or chorizo vegan alternative, diced (optional) For mash

2. Remove rosemary, add the smoked paprikas & meat alternatives if using and cook for a little while longer over a higher heat.

3. Add tomatoes, crumbled stock cube, sweetener (honey or syrup) & kidney beans.

4. Let mixture cook & reduce for approx. 15 minutes or until the mixture becomes thick. Season with salt and pepper.

5. Move into a casserole dish & prepare mashed potatoes mash potatoes with milk, oil & dairy-free cheese if using.

6. Spoon the mash onto the pepperonata mixture.

7. When ready to cook, make sure to preheat the oven to 185 degrees and bake for 25 minutes or until the mashed potatoes are golden.

1.5kg potatoes 150mls of milk alternative/vegan cream 50mls olive oil 100g vegan cheese eg. cheddar or parmesan alternatives (optional!)

notes this recipe is great as it can be prepared in advance and can be frozen before cooking it, a great freezer meal for busy days! **Remember to let it defrost a bit before baking from frozen.

Jackfruit Burger SERVINGS: 1

PREPPING TIME: 5-10 MIN

Ingredients

COOKING TIME: 15-20 MIN

Directions

1 can jackfruit

1. Preheat oven to 180°C (you can also fry it)

2 tsp paprika

2. Strain a tin of jackfruit and tear it up.

2 tbsp tomato puree

3. Mix remaining ingredients to make BBQ sauce and coat

4 tbsp soy sauce 3 cloves garlic 2 tbsp apple cider vinegar

jackfruit.

4. Bake for 15-20 minutes.

5. Serve in toasted buns with coleslaw and avocado.

1 tbsp maple syrup 2 tbsp oil 4 tbsp water

A vegan alternative for all your burger needs!

Feel free to add topping of choice such as vegan cheese, onions, tomatoes etc.

Spicy Cauliflower Wings MAKES 10

Ingredients

PREPPING TIME: 10 MIN

COOKING TIME: 40 MIN

Directions

95g Flour

1. Preheat the oven to 230°C

1 tsp Paprika

2. Mix the flour, paprika, garlic powder, salt, pepper, and milk

2 tsp Garlic Powder 1 tsp Salt 1/2 tsp Pepper 180 ml Milk 1 head of Cauliflower

in a large bowl.

3. Break the cauliflower into florets and coat them in the batter.

4. Bake them on a lined baking tray for 20 minutes, flipping halfway.

5. Combine the remaining ingredients to make a buffalo

70g Hot Sauce

sauce. Brush it onto the cauliflower and bake for another 20

2 tbsp Oil

minutes.

1 tbsp Honey

6. Serve in tacos, on pizza, or with chips.

Not only can this batter can be made up to 72 hours in advance and cooked in 40 minutes, the buffalo sauce can also be made and stored in the fridge prior to cooking.

Marinated Peanut Butter Tempeh SERVINGS: 2

PREPPING TIME: 20 MIN

Ingredients 4 ounces tempeh half a bird’s eye chili (minced/crushed or sub 1/4 tsp red pepper flake) 3/4 tbsp sesame oil 1 tbsp salted creamy peanut (or almond/cashew) 1 tbsp gluten-free tamari (or soy sauce if not GF) 1 tbsp lime juice 1.5 tbsp maple syrup

COOKING TIME: 20 MIN

Directions 1. To remove bitterness from the tempeh, steam tempeh for a total of 10-12 minutes, flipping once at the halfway point.

2. Rinse, pat dry, and cut into thin, bite-size pieces. (The smaller the pieces, the better they can soak up the marinade) Set aside.

3. Mix marinade by adding chilli, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine.

Taste and adjust flavour as needed.

4. Add the sliced tempeh to the marinade and toss to coat.

5. Cover and refrigerate for at least 2 hours, or up to 24 hours.

6. While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)

7. Once marinated, preheat the oven to 190°C and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.

8. Bake for 22-30 minutes or until caramelized and deep golden brown.

9. Remove from oven and brush/coat with any remaining marinade.

notes This tempeh is lovely as a snack during long college days but can also be used as an addition to salads, wraps, noodle dishes to name a few!!

Sweet and Sour Tofu SERVINGS: 2

PREPPING TIME: 20 MIN

Ingredients

COOKING TIME: 20 MIN

Directions

1 (16 oz) block firm or extra firm

1. Drain and press the tofu for at least 30 minutes.

tofu

2. Cut the tofu into small cubes.

1/2 cup cornstarch

3. Place the cornstarch in a mixing bowl, add the tofu pieces

1/4 cup oil of choice we like olive or canola For the sauce 1/3 cup agave or maple syrup 1/3 cup low-sodium soy sauce 2 tbsp rice vinegar 1 tbsp sesame oil 1 clove garlic minced 1/2 inch fresh ginger minced 1-2 tsp chili garlic sauce optional, use 2 tsp for more spice 2 tsp cornstarch + 2 tbsp water

and shake around so all the pieces are covered in cornstarch.

4. Heat the oil on a non-stick large frying pan over mediumhigh heat.

5. Place all of the tofu into the pan, allow them to crisp on every side.

6. Remove the tofu from the pan and place on a plate. Rinse the pan and begin making the sauce.

7. In the saucepan over medium heat, combine the soy sauce with the maple syrup and whisk.

8. Add rice vinegar and sesame oil to the mixture and mix.

9. Add the chopped garlic, ginger and chili garlic sauce (if using) and mix.

10. In a separate bowl, combine the 2 tsp cornstarch with 2 tbsp water. Mix this until the cornstarch is dissolved.

1 tbsp sesame seeds for topping

11. Add the mixture to the saucepan and mix again.

1 green onion chopped, for

12. Turn up the heat to medium-high and let the sauce cook

topping

until it becomes thick and sticky, continuously stirring while it cooks. Once it has thickened, turn the heat to low.

13. Add the tofu to the sauce and serve.

notes This tofu can be easily made in large batches and kept for lunches/dinners during a busy week.

This dish is delicious served by itself, with rice, noodles or even in a wrap!

Sweet Potato Bean Bake SERVINGS:

PREPPING TIME:

COOKING TIME:

4 AS A MAIN & 6 AS A SIDE

10 MIN

30-35 MIN

Ingredients

Directions

1x 400ml of coconut milk

1. Preheat the oven to 180 degrees (160 fan), Gas 4 or 350 F.

3 tsp grated ginger

2. Whisk coconut milk in a bowl with ginger and chilli.

3 cloves of garlic, peeled & grated

3. Mix in the beans and salt and pepper and finely sliced sweet

1 chilli, sliced ½ tin of cannellini bean Salt & pepper 800g peeled sweet potato, finely

potato. (mixture may feel dry but don’t add any more liquid!)

4. Put the mixture into an ovenproof dish lined with parchment paper and bake for 20-25mins.

5. Sprinkle the breadcrumbs over the bake after 20-25mins &

sliced.

bake for a further 10 minutes or until the breadcrumbs are

Handful of breadcrumbs

golden brown.

6. Serve with chilli sauce, herbs, a salad or rice & enjoy!

notes Great for making in batch and freezing for a hassle-free midweek dinner.

Moussaka SERVINGS: 4

PREPPING TIME: 20 MIN

Ingredients 4 tbsp oil 2 aubergines 2 medium sized sweet potatoes 1 red onion 2 garlic cloves (or 2 squirts of garlic puree) 150g chestnut mushroom

COOKING TIME: 25 MIN

Directions 1. Roast the sliced aubergines (1cm thick) on oil on a baking tray for 10-12 minutes.

2. Boil 1cm sliced sweet potatoes in a large pan 2/3 rd full for 4 minutes (until just tender).

3. Fry the roughly chopped mushrooms and onion in a pan till soft and brown over high heat, then fry the garlic for a couple of minutes.

4. Add the fried mushroom and onions, along with chopped

75g red lentils

tomatoes, red lentils, stock of 400ml to the pan. Stir and

400g can chopped tomatoes

bring to a simmer for 15 minutes (the lentils must be tender

2 tbsp tomato puree

and sauce thick). Stir so it doesn’t burn at the bottom of the

1 veg cube

pan.

Topping 40g plain flour 400ml plant milk

5. Whilst simmering, the white sauce can be made. Add the flour, plant milk and nutritional yeast to a medium saucepan over medium heat simmering gently for 4-5 mins.

Add the vegan mozzarella for 1-2 mins until melted.

Seasoning optional here.

75g grated vegan cheese

6. Layering the oiled baking dish:

2 tbsp nutritional yeast

7. Base: potatoes, Middle 1: half the veg mixture, Middle 2: aubergine, Middle 3: half the veg mixture, Top: white sauce 8. Baking time: 25 mins (topping golden-brown and bubbling), stand for 7 minutes before serving.

notes Dunnes do unpackaged cheap aubergine, or you can use courgette. Use Tesco Vegan mozzarella, although put the rest in the freezer for the next cooking job (even extra to melt onto a pizza)- it tastes vile raw! Freeze the rest of the moussaka, just a quick defrost in the microwave (although fresh is always tastes the nicest!). It’s a lovely stodgy yet healthy meal for the dark winter months.

Tex Mex SERVINGS: 2

PREPPING TIME: 10 MIN

Ingredients

COOKING TIME: 10 MIN

Directions

1 tin of Old El Paso Refried Beans

1. Heat the oven to 200°C.

1 can of green lentils (or ½ packet

2. Stew the lentils until they have a tender, mince like quality,

of vegan mince: Quorn or Denny

and season with rosemary and paprika (or else fry the vegan

& Son’s meat free one) fresh rosemary 1 tsp paprika Half a pack of doritos Subjective amount of chilli salsa Subjective amount of grated vegan cheese (e.g. Violife cheddar

mince according to instructions).

3. In a milk pan, heat the refried beans according to instructions, stirring constantly on ensuring it doesn’t burn.

4. Spread the doritos on an oiled baking tray, and cover with the salsa and cheese, place close to the grill of the oven and bake for 5 minutes- or until all cheese is melted.

5. To serve: mash an avocado with lime juice to make guacamole, and mix chives into the yoghurt.

block) 1 avocado 1 lime 3 dollops of soy yoghurt sprinkling of finely chopped chives (optional)

notes Feel free to use a protein source that suits your taste! We are quite partial to Denny's meat-free mice.

Additional veggies to serve could also be delicious. Serving tex mex as a whole or swapping doritos with a carb-based side make this dish super versatile.

Cauliflower Macaroni Cheese SERVINGS: 2

PREPPING TIME: 20 MIN

Ingredients

COOKING TIME: 25 MIN

Directions 1. Use flour and oil to make a roux and then add milk a little

250g pasta

at a time mixing well at each stage to avoid lumps.

4 tbsp plain flour

2. Bring to a boil and simmer for 1 minute before taking off

2-3 tbsp oil

heat and melting in the cheese.

600ml plant milk 125g grated vegan cheese (e.g. violife cheddar block)

3. Prep the cauliflower and boil for 15 minutes 4. At minute 8, add pasta for 7 minutes and drain all and add to sauce.

breadcrumbs

5. Mix well to coat pasta & cauliflower and tip into an ovenproof dish.

6. Top with breadcrumbs and bake for 25 mins at 190°C

A essential dish to fulfil all your cheesy needs!

Vegan Yorkshire Puddings MAKES 10

PREPPING TIME: 20 MIN

Ingredients 30g (2.5tbsp) of self-raising flour

COOKING TIME: 25 MIN

Directions 1. Whisk together (may need adjustments if too thick or

3 tbsp aquafaba

runny) until of a slightly viscous consistency (but still should

½ tsp of apple cider vinegar

be able to pour).

1 tbsp plant milk 1 tbsp water

2. Let it stand for at least 30 minutes.

3. Get a bun tin (12) and put a small bit of oil in 9-10 of the holes and put in an oven of 220C for 5-10 minutes.

4. Quickly take out of the oven, pour the batter in and put back in the oven at the same temperature for 10 minutes.

5. They may not rise as much as normal puds so if extra fluffy is what you’re after, add ½ tsp of baking powder along with the same quantity of water.

This batter can be made up to 72 hours in advance and cooked within 20 minutes.

Plantain Stir Fry SERVINGS: 1-2

PREPPING TIME: 5-10 MIN

COOKING TIME: 20-30 MIN

This simple, adaptable stir fry is the perfect quick midweek meal for busy nights and assignment deadline seasons.

Ingredients

Directions

1 plantain

1. Fry a finely chopped small onion for 5 minutes.

1 medium carrot- all of its

2. Add the sliced plantain (0.5-1cm thickness) and carrot

peelings 1 small red onion 1 tsp turmeric 1 tsp chilli powder/paprika Pinch of salt 100g Vietnamese Rice Noodles (a personal favourite, but other noodle types suffice) To serve: soy/sweet chilli sauce

peelings with turmeric, paprika/chilli powder and a little salt.

3. Fry for 5-10 minutes- careful that it only goldens rather than burns.

4. Cover with 50ml of water and let it simmer for 15-20 minutes.

5. Meanwhile, boil the Vietnamese rice noodles in a pan of water for 8-10 minutes.

6. Drain excess water, and combine the noodles and vegetables.

7. Serve with soy sauce or sweet chilli sauce.

notes You can get pretty much everything you need from Asian Markets such as Kwality Foodsand Oriental Emporium in Rathmines, or the Asian Market on Drury St in the city centre.

Swap out half the plantain with peppers, mushrooms or other veggies - stir fries are made to be versatile.

Lentil Chilli SERVINGS: 2

PREPPING TIME: 10 MIN

COOKING TIME: 25 MIN

This essential chilli is the perfect cosy meal for sharing and impressing flatmates, friends or family.

Ingredients

Directions

1 red pepper

1. Cook lentils until soft on high heat.

2 carrots

2. Brown the onion.

peas (no limit)

3. Add chopped carrot and beans, allow to sweat for a couple

1 onion Sweetcorn ¼ bag green lentils ~250g

of minutes.

4. Add tomatoes, spices, sweetcorn, peas and using the tin from the tomatoes add half a tin of water and simmer until carrots are tender (15 mins).

1 tin chopped tomatoes

5. Finally, add in chopped pepper.

Kidney beans / mixed beans

6. Serve with buckwheat/rice and salad leaves.

2 tsp chilli powder 1 tsp cumin 1 tsp paprika

notes By changing up spice levels and sides, this chili can be adapted to suit your taste.

We highly recommend making a big batch on your days off and reheating for a quick and easy meal during the week.

DESSERT

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Nutty Chocolate Cookies SERVES 8

PREPPING TIME: 35 MINS

COOKING TIME: 15 MINS

Combine with €1 Lavazza coffee from the arts block to make the perfect chocolatey library break snack.

Ingredients

Directions

110g stork/vegan butter

1. Put all ingredients except milk/water into a big bowl.

100g brown sugar (any type but

2. Mix by hand or with an electric mixer until it sticks

soft is best) 100g white sugar (any type, whatever you have handy) 1tsp vanilla extract 125g plain flour

together without falling apart. Add milk/water as needed to make it stick.

3. Roll into small balls and flatten slightly.

4. Put chocolate/nuts/flaky salt on top to taste, this step is optional so feel free to leave this step out.

5. Bake for 8-10 minutes at around 180°C. Temperature

55g cocoa powder

doesn't matter much, just keep a sharp eye on them. As

1 tsp baking soda

soon as the top looks cracked, they're done!

1/4 tsp salt 1 tbsp plant based milk/water

6. Let them cool on the tray, transfer to a wire rack and cool further.

chopped dark chocolate pieces/nuts to taste

notes Keep an eye on the cookies to ensure no overcooking - nothing worse than a hard cookie!!

Adding nuts/chocolate chips or other toppings is a great way to make a dessert that suits you.

Sponge Cake with Coconut Icing SERVES 8

PREPPING TIME: 35 MINS

Ingredients Cake 150g dairy-free spread 300ml almond milk 1 tbsp cider vinegar 1 tsp vanilla extract 300g self-raising flour

COOKING TIME: 15 MINS

Directions 1. Add cider vinegar to almond milk in a measuring jug and leave for 2 minutes until it begins to curdle.

2. Mix all ingredients to a uniform consistency.

3. Separate into two baking tins (I usually do ⅔ of the recipe twice for two-layer cakes).

4. Bake at 180°C for 40 minutes or until golden. Test using a knife to make sure the centre of the cake is cooked.

200g golden caster sugar 1 tsp bicarbonate of soda Icing 200g icing sugar 2 tbsp coconut yoghurt (mix and add gradually until desired consistency arises) Filling Raspberry jam Buttercream (mix dairy-free spread and icing sugar - should be soft and sweet no real measuring guide but usually use around 2 tbsp butter and mix to taste)

notes *be conservative when adding the coconut yoghurt for the icing it can become very runny, alternatively make more buttercream and add a layer on top too.

Chocolate Chip Cookies MAKES 15 COOKIES

PREPPING TIME: 35 MINS

COOKING TIME: 15 MINS

The ultimate vegan chocolate chip cookie recipe, some would say on-par if not better than non-vegan versions.

Ingredients

Directions

110g vegan butter,

1. Preheat the oven to 180°C.

slightly softened

2. Cream the butter, brown sugar, and granulated sugar in a large

220g light brown sugar 3 tbsp sugar 60ml plant-based milk 2 tsp vanilla extract

bowl.

3. Add the milk and vanilla extract. Cream together once more to combine.

4. Add the flour, baking soda, and salt to the bowl. Fold the ingredients together until evenly combined.

220g self-raising flour

5. Stir in the chocolate chips.

1 tsp baking soda

6. Cover the cookie dough with cling wrap and place it in the

½ tsp salt

refrigerator to chill for at least 30 minutes.

100g vegan chocolate

7. Line a baking sheet with parchment paper.

chips

8. Scoop the cookie dough into balls and transfer to the baking sheet.

9. Bake cookies for 11-14 minutes on the middle rack in your oven.

10. Remove cookies from the oven while they still appear slightly underbaked.

11. let the cookies rest for 5 minutes on the baking sheet.

notes Chilling the dough is essential for better flavour and texture. This dough can be made up to 3 days in advance and then cooked within 15 minutes. The dough can be frozen for up to a month.

MORE INFO Our Favourite Instagram Foodie Accounts: Natural Born Feeder - Roz Purcell's food Instagram shares many recipes and cooking videos, an extremely helpful page.

The Happy Pear - the ultimate twin duo (sorry Jedward), similar to above, shares many recipes and cooking videos as well as lifestyle tips.

Veganlife.ie - Instagram page with many vegan guides and help for both long-term and newcomers to veganism.

Elavegan - a vegan recipe creator and blogger, a great page to follow for sweet treats!

Fitgreenmind - another vegan recipe creator and videographer. Maya makes quick and easy recipes, perfect for the fast-paced student lifestyle.

The Saucy Cow - Phibsboro-based vegan fast-food company, with envious loaded fries that taste as good as they look!

Vegan Sandwich Co. - vegan chicken fillet roll, say no more.

Six Vegan Sisters - One of the most aesthetically pleasing vegan Instagram foodie pages, if not the most!

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