Shakshuka is a traditional breakfast dish common to a number of Middle Eastern and North African countries. Recently, it’s become a brunch favourite and café staple in many Western countries. It consists of a rich tomato-based sauce which is spiced and filled with any number of vegetables, pulses or meats and then topped with poached eggs. For this vegan alternative, I’ve taken out the eggs chosen to go with chickpeas to bulk out the base and add some protein. However, you could definitely substitute any kind of lentils or meat alternatives for an equally tasty dish.
A veganised version of a classic Scottish style stew. This dish brings together classic flavours into a thick hearty stew. The dish is extremely simple and can be prepared in under an hour, this makes it ideal as a filling weeknight dinner for your family, it also keeps well as leftovers either refrigerated or frozen meaning it works well as a meal prep option. My girlfriend and I have been eating this dish a lot lately as part of a new diet regime, its very low in calories while also being very filling.
Ramen is one of the best comfort foods out there, a rich, flavourful broth filled with noodles and topped with your favourite fresh ingredients. There is no reason vegans should be missing out on this fun. Curry ramen is full-flavoured with a base of Japanese curry roux and miso thinned out by vegetable broth.
Overnight oats are one of the easiest make-ahead breakfasts that you can make, simply whisk together the ingredients and leave to soften in the fridge overnight. I often make a big batch on a Sunday and eat them throughout the week. I am always looking for new flavour combinations many of which you can find already on this site.
You could go out to a café for your weekend brunch, or you could stay in and make your own with this easy recipe. Smashed Chickpeas on toast is a winning combination, a simple alternative to avocado toast, chickpeas are lower in fat and higher in protein. Added to the chickpeas are lemon, for freshness, and harissa to add a spicy zing. Atop the smashed chickpeas, in order to give the dish balance, we have tomatoes which are charred and blistered in olive oil to give contrast to the chickpeas.
I have always been fascinated and delighted by Japanese food for its clean flavours and complexity. Japanese curries like most other Japanese food are a unique dish that stands apart from most other cuisine. I first learned how to cook Japanese curry when I was in high school following the recipes from justonecookbook.com which I highly recommend. They are incredibly simple to make with only a few basic techniques needed.
Kipflers are some of the best potatoes in my opinion, they’re starchy with a yellow centre that is almost buttery and they’re slender shape makes them suited for baking whole to achieve crispy skin. All you need to do to them is wash them thoroughly, boil them, toss them in spices and roast them. This dish looks elegant on the plate and is a great side for a roast dinner or any protein-heavy meal.