Last year, at least 60,000 people tried Veganuary, whether for health, environmental, or animal welfare reasons – and it’s set to be even bigger this year.
We have two delicious recipes here for you to try
Peppadew, creators of sweet pickled piquanté peppers grown in the exotic Limpopo province of South Africa, have cooked up a variety of delicious Vegan recipes to help those of us who need a bit of inspiration this January. All recipes are incredibly easy to make and all work out to less than £1.20 per serving, making hitting those Veganuary goals that much easier and cost-effective!
Peppadew Maple Glazed Harissa Aubergines Recipe
This is the perfect dish to kick-start your Veganuary and is delicious for both lunch and dinner. The mellow, savoury aubergine is beautifully complemented by the sweetness of syrup and contrasted by aromatic harissa. At just £1.20 per serving, you can bust those myths about vegan lifestyles being expensive!
Peppadew® Maple Glazed Harissa Aubergines Recipe
INGREDIENTS
750g (1.7 lb) aubergines
30 ml (2 tbsp) salt
80 ml (1/3 cup) olive oil
3 garlic cloves, finely chopped
15 ml (1 tbsp) fresh ginger, finely chopped
5 ml (1 tsp) ground cumin
2,5 ml (1/2 tsp) ground cinnamon
80 ml (1/3 cup/2.7 fl oz.) maple syrup
15 ml (1 tbsp) harissa paste
15 ml (1 tbsp) tomato paste
20 ml (4 tsp) fresh lemon juice
salt and ground black pepper to taste
1 x 250g (8.8 oz.) jar of whole Mild Peppadew® Sweet Piquanté Peppers, drained and halved
fresh coriander leaves to garnish
Greek yogurt to serve
METHOD
Preheat the oven to 200 ˚C.
Wash the aubergines and cut into quarters length wise. Place them in a sieve and rub in the salt. Leave to drain for 30 minutes. Wash the aubergines well and dry thoroughly. Place them in a roasting tin and toss well with 60 ml of the olive oil. Roast in the oven for 30 minutes until golden brown. Remove from the roasting tin and set aside.
Heat the remaining olive oil in a large frying pan and cook the garlic and ginger for 2 minutes. Add the spices, maple, harissa paste, and tomato paste and lemon juice. Stir well and season to taste with salt and ground black pepper. Add the aubergines and cook for 6 to 8 minutes over low heat, turning the aubergines carefully half way through cooking, taking care that it doesn’t burn. Add the halved Mild Peppadew® Sweet Piquanté Peppers.
Transfer to a serving platter and scatter with the coriander leaves and dollops of Greek yogurt. Serve at once with couscous.
Peppadew Corn and Sweet Potato Bhajia Recipe
Cost per serving: £1.20
A delicious snack or starter, bhajia are naturally vegan-friendly, so no need for clever ingredient swaps or buying specialist products! These tantalising flavours of sweet corn kernels, warm ginger, salty soy and spicy chillies combine to make a moreish treat for all the family.
Peppadew® Corn and Sweet Potato Bhajia Recipe
INGREDIENTS
1 x 410g (14.5 oz.) can whole kernel corn, drained
1 sweet potato, finely sliced and grated
150g (5.3 oz.) cake flour
12 spring onions, finely sliced lengthways
50ml chopped coriander leaves
3cm (1-inch) fresh ginger, grated
1 clove garlic, crushed
6 Peppadew® Sweet Piquanté Peppers, chopped
sunflower oil for frying
Sambal:
1 stalk lemongrass, trimmed and finely chopped
1 clove garlic, crushed
3 red chillies, finely sliced
3 Peppadew® Sweet Piquanté Peppers, finely sliced
15ml (0.5 fl oz.) peanut oil
15ml (1tbsp) castor sugar
4 tomatoes, deseeded and chopped
30ml (1 fl oz.) dark soy sauce
METHOD
For the sambal: Mix the lemongrass, garlic, chillies and peppers together. Heat the peanut oil in a saucepan and fry the lemongrass mixture for about 1 minute. Add the remaining ingredients and 100 ml of warm water, remove from heat and allow to cool.
Meanwhile: Mix the corn with the remaining ingredients except the sunflower oil. Mix well to form a firm mixture.
Heat the oil in a heavy based saucepan; add spoonfuls of mixture and fry in small batches until golden on both sides. Serve with sambal.
