Warming Winter Recipes To Make This Week

Warming Winter Recipes To Make This Week

Who can resist comfort food when it gets chilly outside?

Here are three winter warmers - that are all vegan - from Rebel Recipes. 

Creamy sweet potato soup

creamy sweet potato soup

This soup is creamy, smooth and lovely. It’s lightly flavoured with some Indian spices, and really easy to make.

INGREDIENTS

Serves 4

  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 3 small sweet potatoes, peeled and chopped into small cubes
  • 500ml veg stock
  • 1 can coconut milk
  • 1 tbsp tomato purée
  • Twist of black pepper
  • ½ tsp salt
  • Toppings
  • Toasted seeds or nuts
  • A swirl of plant-based yoghurt
  • Pinch of chilli flakes (if you like some spice!)

TO MAKE THE SOUP

  1. Chop the onion into small dice, and chop the garlic up finely.
  2. Add the onion to a large pan with the olive oil and sauté for 7-8 minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
  3. Next add the sweet potato, veg stock, coconut milk, tomato purée to the pan and simmer for 15 minutes covered – until the sweet potato is soft. Season with salt and pepper.
  4. Turn off the heat and then blitz using a hand blender, until smooth and creamy.
  5. Add more water if you’d like it thinner.

TO SERVE

Top with the toasted seeds and plant-based yoghurt.

Ultimate ‘cheese’ toasties

cheese toastie

Gooey melting cheese and crispy toast are seriously delicious. Thankfully vegans don’t have to miss out! Use either shop-bought vegan cheese or homemade nut cheese. Choose from pesto, cheese and avocado toasties, or tomato pizza flavour toasties.

INGREDIENTS

Makes 2 toasties

  • Pesto, cheese & avocado
  • 4 slices bread
  • Drizzle of olive oil or vegan butter
  • Filling
  • 2 tbsp vegan pesto – see page 61
  • ½ avocado
  • 4 tbsp grated vegan cheese or 3 tbsp
  • nut cheese
  • Tomato pizza toastie
  • 4 slices bread
  • Drizzle of olive oil or vegan butter
  • Filling
  • 2 tbsp tomato purée
  • 4 cherry tomatoes, sliced
  • 4 tbsp grated vegan cheese or 3 tbsp nut cheese

TO MAKE THE TOASTIES

  1. Heat a griddle pan or frying pan to a medium heat.
  2. Drizzle some olive oil or spread some vegan spread over one side of two slices of bread. Place them oil/spread side onto the pan and then top with the pesto/tomato paste.
  3. Next add the grated vegan cheese and the avocado/ sliced cherry tomatoes.
  4. Allow to cook for 2-3 minutes until the base has browned a little.
  5. Now place the other two slices on top and press down a bit.
  6. Drizzle with more olive oil or spread with butter. Carefully flip over so the uncooked side is now on the pan.
  7. Cook for a further 2-3 minutes until that side has browned.
  8. Remove from the pan and slice.

TIP: Why not try toasties with hummus and roast veg, mushroom and cheese, or peanut butter and banana?

Carrot cake mug cake

carrot cake mug

The magic of a mug cake: mix the ingredients, add to a mug, microwave and voilà! a cake appears. The mix also works in the oven if you don’t have a microwave. It’s the same principle, just mix and bake – I would recommend doubling the mix for this option so you get 6 little cupcakes.

INGREDIENTS

Makes one mug cake

For the cake

  • 25ml vegetable oil
  • 60ml plant milk of your choice
  • 40g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1 tsp vanilla essence
  • 50g grated carrots
  • 3 tbsp mixed dried fruits - sultanas or raisins
  • 2 tbsp chopped nuts - walnuts, pecans, hazelnuts
  • Toppings
  • Plant-based yoghurt
  • Vegan cream cheese

OPTION 1 – MICROWAVE

  1. Measure out the oil and plant-based milk and then add it to a mixing bowl.
  2. Now grate the carrots, weigh them out and add them along with the remaining ingredients to the bowl.
  3. Mix to combine thoroughly and transfer to a large microwave-proof mug.
  4. Cook on high power (850w) for about 2 minutes until risen, just set on the top and springy to the touch. Or on 750w for approx. 2 minutes 30 seconds.
  5. Leave to stand for 1 minute. You can top and eat out of the mug or transfer to a plate to share. 

OPTION 2 - OVEN

  1. Pre heat your oven to 180 °C.
  2. Measure out the oil and plant-based milk and then add it to a mixing bowl.
  3. Now grate the carrots, weigh them out and add them along with the remaining ingredients to the bowl.
  4. Mix to combine thoroughly, then spoon into three cupcake cases and transfer to your baking tray.
  5. Bake for 20 minutes until cooked through, then remove from the oven and allow to cool.

TIP: Have fun with the toppings – vegan cream cheese is delicious, or just dollop some yoghurt on top.

All recipes are extracted from: Be More Vegan: The Young Person's Guide to Going (a Bit More) Plant-Based! by Niki Webster (£14.99, Welbeck), available now.

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