Veganuary with Burleigh

Veganuary continues to inspire people in over 190 countries to become Vegan for the duration of January and beyond. In more recent years, becoming Vegan has become much more accessible for consumers as products become more readily available and menus in restaurants and eateries have adapted to offer more extensive vegan alternatives.

And Burleigh are here for it!

We are proud supporters of Veganuary and have teamed up with @twovegansandadog to share with you three easy, yet delicious, recipes for you to replicate and try at home.

Nike and Alex – better known as @twovegansandadog - are a young vegan couple based in Manchester, U.K. They are passionate about showcasing great vegan food and creating tasty and easy dishes to show that everyone can follow a vegan diet. Nike has been vegan for 4 years now and created the Instagram account to highlight the simplicity and accessibility of Veganism. Alex has been vegan for 2 years and brings creativity and innovation their page through background as a chef along with industry knowledge. Particularly throughout Veganuary, Nike & Alex try to encourage others to try veganism for 30 days by veganising old family favourite dishes. Veganuary was the inspiration behind Alex becoming Vegan so they are starkly aware of how impactful this campaign is.  So here we have three delightful recipes for you to try at home, from breakfast through to a light lunch and dinner too!

The most important meal of the day, loving served on Collection One….

Breakfast Hash

Serves 2 people

Ingredients:

• Olive Oil
• 3 medium potatoes, peeled and chopped into small cubes
• ½ red pepper, chopped into small pieces
• 1 small red onion, finely chopped
• 280g firm tofu
• 1 tbsp butter
• 1 tbsp cumin
• 1 tbsp smoked paprika
• ½ tsp turmeric
• ¼ chilli flakes or to taste
• 1 tsp garlic granules
• Salt and Pepper to taste
• 1 tbsp nutritional yeast
• 2 handful chopped kale

Instructions:

1. Pan fry the chopped potatoes on medium heat until they start to soften
2. Add the onion and pepper and continue to fry until the onion and pepper have cooked through
3. Add the butter and crumble the tofu into the pan before adding all the spices.
4. Continue to cook the breakfast hash and stir occasionally to ensure nothing is burning
5. When the potatoes are soft, add the kale and nutritional yeast.
6. Stir one last time and serve with freshly toasted sourdough or on a toasted bagel.

For a light lunch…

Roasted Red Pepper and Tomato Soup

3 – 4 portions

Ingredients:

• Two tins of peeled plum tomatoes
• 480g roasted red peppers
• 300ml water
• 4 cloves of garlic, finely diced
• 1 cube of vegetable stock
• 1 large carrot, diced
• 1 stick celery, diced
• 1 red onion, dices
• Salt and Pepper to taste
• ½ tsp chilli flakes
• 1 tsp mixed herbs
• ½ tsp lemon juice

Instructions:

1. Fry the carrot, celery and red onion in a little bit of olive oil until softened
2. Add the garlic and roasted red pepper and cook for another few minutes until fragrant
3. Add the tomatoes and other remaining ingredients (besides the lemon juice)
4. Turn the heat down to medium and let the soup simmer for 20 minutes, stirring occasionally
5. After 20 minutes, make sure that all the vegetables are cooked and use a hand blender to blend the soup until smooth
6. Taste and adjust flavours as needed
7. Lastly, add the lemon juice
8. Serve with a drizzle of olive or chilli oil, fresh basil and fresh sourdough

Lasagna

Ingredients:

 Vegan meat sauce

• 1 white onion, diced
• 450g vegan mince
• 4 cloves of garlic, finely diced
• 1 cube vegan beef stock dissolved in 200ml hot water
• 2 tins of chopped tomatoes
• Half a tube of tomato puree
• 5 tbsp Oregano
• ½ tsp smoked Paprika
• 1 tbsp mixed herbs
• 1 tsp chilli power
• Salt and Pepper to taste

White Sauce:

• 3 tbsp olive oil
• 2 tbsp flour
• 480ml soya milk
• Salt and Pepper to taste
• 2 tbsp nutritional yeast (optional)

Other ingredients:

• Lasagna sheets
• Vegan grated cheese (@twovegansandadog recommends - best bought in a block and grated at home for a melted result)

Instructions:

1. Preheat the oven to 200C.
2. Fry the onion in a little olive oil until translucent (about 5 minutes).
3. Add the garlic to the pan and fry until fragrant.
4. Add the vegan mince and vegan beef stock and fry until the mince has absorbed the stock.
5. Next add the chopped tomatoes, tomato puree and herbs, salt and pepper.
6. Reduce the heat and let the sauce simmer for about 20 minutes, stir occasionally and add more water if the sauce is too thick.
7. Prepare the white sauce while the ‘meat’ sauce is cooking.
8. Ass oil to a pot and heat up. Add the flour continuously while whisking.
9. Once the flour and oil look like a thick paste add the milk and continue to whisk.
10. Once the sauce has thickened up, add the salt, pepper and nutritional yeast.
11. Assemble the lasagna. Add the ‘meat’ sauce, lasagna sheets, white sauce and repeat until the dish is full.
12. Cover the dish with foil and bake for 20 minutes.
13. Reduce the heat to 180C, take the foil off and bake for another 20 minutes.

We hope you enjoy trying out these Vegan recipes at home! Don’t forget to tag us using #BurleighPottery, and visit @twovegansandadog for more Vegan recipe inspiration!