Quick and easy vegan recipes

23 January 2018 | Schwartz

Veganuary seemed to take the world by storm this year – and we jumped at the chance to try something a little bit different. With a huge number of delicious flavours from all over the world to experience, these days you’ll likely find it’s easier than ever to eat vegan – and it tastes good too! These easy vegan recipes will be sticking in our book for the rest of the year, using seasonal produce along with the perfect blend of herbs and spices to show off just how good this type of cooking can be.

Crushed Chickpeas & Carrot Slaw Sandwich

Crushed Chickpeas & Carrot Slaw Sandwich

Need a vegan alternative to your cheese sandwich or chicken wrap for lunch? These packed sandwiches are so flavoursome you may never go back! Simply add crushed chickpeas (full of with protein and calcium) to a colourful slaw featuring vibrant carrots, flaked almonds and juicy sultanas. Heat up some thick-cut bread or a pita pocket when you’re ready for your lunch and spoon all that goodness in. Add a sprinkle of cumin seeds for a wonderful crunch - the perfect contrast to the sweet and salty slaw.

Saag Aloo

Saag Aloo

As a quintessentially Indian dish, an authentic Sag Aloo is filled to the brim with spices. We’ve used quite a few in ours: ground coriander and cumin, turmeric, chilli flakes, yellow mustard seeds, black onion seeds and minced garlic. While it sounds like a lot, it’s all worth it for that beautifully rich flavour and wonderful golden colour, transforming a simple potato and spinach curry into a taste sensation.

Almond Date Bulgur Salad with Sofrito

Almond Date Bulgur Salad with Sofrito

Salads are the perfect way to get your nutrients in a tasty combinations of flavours, textures and colours. This bulgur wheat salad uses Sofrito, which is typically Latin base made from tomatoes, onion, garlic, pepper and coriander. But this recipe mixes it up by adding warming cumin, orange juice and peel, dates and almonds gives it an earthy Moroccan twist. Serve this global delight warm or refrigerate it for on-demand lunches.

Thai vegetable curry

Thai vegetable curry

Thai recipes commonly use coconut milk instead of dairy, making it easy to whip up an authentic vegan curry at home. Rather than using a pre-made paste, try our Thai 7 Spice seasoning, which features all of the traditional Thai spices with hot chilli and lemon peel. Adding chunky cauliflower florets, courgettes and red peppers means you won’t miss the meat in this dish – just stir through some coriander and spoon it over rice to finish.



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