It's time for Veganuary! If you 've not heard of Veganuary before, it' s a campaign that challenges people to try out the vegan lifestyle for the month of January and this year over 40,000 people are taking part.



So if you're one of those people and you're wondering what's on earth, then there's a round-up of 5 super simple meals that can be made in under 30 minutes, with minimal fuss.

But if you're feeling extra lazy, there are always shortcuts you can take. Being vegan does not mean hours of prep and every day cooking, like some people assumes.

10 Minute Creamy Vegan Bean and Aubergine Casserole



A creamy 10-minute vegan eggplant and vegan bean casserole, perfect for a quick and easy dinner! Try this tasty dish to try one night this week for an excellent, hearty, healthy and fully vegan meal!



Have you had a good Easter holiday? I am currently in a small hotel in Germany, enjoying a few days off. This is the first break we have had since Christmas and we were already busy building the new Lauren Caris Cooks site, so apologize while I sleep, watching movies and drinking Champagne! Messages are still expected this week, but I may be a little slow in responding to comments. Things will return to normal next week!

10 minutes of creamy vegan bean casserole
Makes 4-5

A creamy vegan bean pan of 10 minutes, ideal for a quick and easy dinner! Try this tasty dish to try one night this week for an excellent, hearty, healthy and fully vegan meal!


Ingredients


  • 1 Aubergine,
  • 1 15oz can Cannelini Beans,
  • 1 15oz can Chickpeas (drained and rinsed),
  • 1 Teaspoon dried Chilli Powder,
  • 1.5 Teaspoons Smoked Paprika,
  • 1 Tablespoon Tomato Paste,
  • 2 Cans Chopped Tomatoes,
  • 1 Tablespoon Tahini,
  • Salt and Pepper to taste.


Steps:

1. Chop the eggplant into cubes about 1/4 inch in diameter. Sauté in a large frying pan over medium heat with a little olive oil for a few minutes, until it begins to brown. Add the beans and spices and mix to make sure everything is well coated.



Add the tomato paste, chopped tomatoes and tahini, stir and let simmer for 5 to 7 minutes until everything is completely heated. Taste and season with salt and pepper. Serve with rice or baked potatoes and garnish with freshly chopped parsley.

Note: Can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.

Creamy Mushroom Risotto



This mushroom risotto is a recipe that I often prepare. It's fast, easy and delicious. Why I have not published it on the blog is beyond me ...

And no, you do not need any cheese to get that creamy texture and that full flavor!



I usually do it with vegetable broth cubes, but I've been using my vegetable broth, which is not only more nutritious, but adds a wonderful flavor. I also recommend the stock of mushrooms, if you have any.

I often add nutritional yeast for a subtle cheese flavor. You can buy it at health food stores or online, but do not worry if you can not find it. It's always delicious without it!

INGREDIENTS


  • 1 tbsp olive oil
  • 1 shallot or 1/2 white onion, diced
  • 3 garlic cloves minced
  • 100 g button mushrooms thinly sliced
  • 100 g risotto rice
  • 500 ml vegetable stock
  • 1/2 tbsp white wine vinegar (Optional)*
  • 4 tbsp nutritional yeast flakes (Optional)**
  • Fresh parsley to serve
  • Salt and pepper to taste



NSTRUCTIONS


  • Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  • Add the mushrooms and cook for a further minute.
  • Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
  • Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
  • Serve and enjoy!


RECIPE NOTES

*White wine vinegar adds extra flavour but it still works well without it.
**Nutritional yeast adds a cheesy flavour but again, still works well when left out.


Easy Vegan Chickpea Curry with Potatoes



This vegan curry with chickpeas, with potatoes, peas and carrots, is perfect for quick dinners on weekdays! It's delicious, comforting and packed with protein and nutrients. And it's ready in just 30 minutes!

This vegan curry is one of my favorites of all time! I have done it so many times and it's always a winner! We do it almost every week and it's perfect for using leftover vegetables.



It's so good and the ultimate comfort for me! Add to that cashews and coriander and you're ready to go!

WHAT YOU NEED FOR THIS CURRY AT CHICKPEA VEGAN:

You can find all the ingredients for this vegan chickpea curry in any grocery store.


You need:


  • jasmine rice or brown rice
  • one small onion
  • two small potatoes (optional)
  • one large carrot
  • curry powder
  • red curry paste
  • full fat canned coconut milk
  • vegetable broth
  • cooked chickpeas
  • frozen peas
  • salt
  • black pepper
  • cashews (optional)
  • fresh cilantro (optional)



Vegan Bolognese



The dish of the day is a little more hearty and yet very summery, with aromas of sun-drenched tomatoes and basil. This is my test of the famous pasta alla bolognese in vegan fashion - vegan bolognese.

It's easy to set up, super-hearty and great after an intense workout if you or a loved one is a fitness enthusiast (looks at you, Duncan) or a fitness bunny.



The three key components - whole pasta, lentils and nuts provide a large amount of herbal protein, which facilitates the process of muscle recovery and reassures those who constantly ask if you consume enough protein?

INGREDIENTS


  • VEGAN BOLOGNESE SAUCE
  • 2 tbsp / 30 ml olive oil
  • 1 small red onion, finely diced
  • 3 large garlic cloves, finely diced
  • 1 carrot, very finely diced
  • 1 celery stalk, very finely diced
  • 12 cherry tomatoes, washed and halved
  • ¼ cup dry small green or puy lentils, cooked
  • 6 sun-dried tomatoes*
  • large sprig of basil
  • large handful of walnuts, approx 25 g
  • 3 tbsp tomato sauce
  • ¼ tsp hot chilli powder (optional)
  • grated nutmeg, to taste
  • 1 tbsp balsamic vinegar
  • 1-2 tsp sugar (optional, if tomatoes aren’t sweet already)
  • salt and pepper, to taste
  • REMAINING INGREDIENTS
  • fresh basil, to garnish
  • 200 g wholemeal spaghetti (gluten-free for GF version)




METHOD


  • Boil a big pot of water for the pasta. Heat up olive oil in a large frying pan.
  • Add diced onion to the pan and fry on a low heat until soft, then add in diced carrot and celery. Fry until soft, stirring frequently. Finally add in garlic and sauté until it softens and becomes fragrant.
  • Place sun-dried tomatoes in a small bowl. Once pasta water has come to the boil, ladle out a small amount of boiling water and pour it over your dried tomatoes. Let them soak for 5-10 minutes. This will soften them. Cook your pasta in the remaining water until nearly al dente, drain and set aside.
  • Chop softened sun-dried tomatoes roughly and put them into a pestle and mortar. Pound them into a paste. Add walnuts and chopped basil leaves and work them into the sun-dried tomatoes. Add a bit of olive oil or water (if you don’t want to use too much oil in your meals) to help you work this quick pesto better.
  • Move mirepoix (onion, carrot, celery and garlic mixture) to the side of the pan and place cherry tomatoes on the pan, cut side down. Let them cook for about a minute, then add pesto in, cooked lentils, a bit of tomato sauce and balsamic vinegar. Season with sea salt, black pepper, nutmeg, chilli and sugar to taste.
  • Add cooked pasta to the pan. Toss it in the sauce, let it warm up for a minute and serve.


NOTES

 * I used dry sun-dried tomatoes here. If yours have been preserved in oil, there is no need to soak them as they should be soft and plump already.

WEEKNIGHT DINNERS VIDEO: