Looking to spice up your Veganuary recipes this week? We’ve clubbed together six seriously tasty recipes to try this week.

From the creamiest spin on your typical truffle risotto to the easiest veganised banana bread, here’s what to make this week.

Wild Mushroom Orzotto

Have a bag pearl barley stashed at the back of your pantry that you don’t know what to do with? Try out this healthy recipe and you’ll never want a dairy cream risotto again. 

Serves 4

Ingredients: 

For the orzotto:

  • 40g Extra virgin olive oil
  • 110g Shallot, finely chopped
  • 250g Pearl barley
  • 75g Good quality white wine
  • 900g Mushroom stock (see right for ingredients)
  • 20g Engevita nutritional yeast flakes
  • 10g Parsley, chopped finely
  • 5g Black truffle paste

For the mushroom stock:

  • 100g Dried wild mushrooms
  • 2KG Water

To taste

  • Salt
  • 5g Black truffle oil
  • ½ Lemon, juiced
  • 80g Wild mushrooms, cleaned and trimmed

Method:

  1. For the stock, simmer the dried wild mushrooms and 2kg water for 2 hours then pass through muslin.
  2. Sweat the shallots in olive oil until completely soft.
  3. Add the barley and cook for a couple more minutes to toast the barley and coat every grain.
  4. Deglaze the pan with the white wine and cook to evaporate most of the liquid.
  5. Add the mushroom stock a ladle at a time and cook the barley until al dente, ensuring that the barley is constantly covered with liquid.
  6. When the barley is al dente, add in the yeast flakes, parsley, black truffle paste, truffle oil, lemon juice and salt.  It is really important to taste the orzotto after each addition because you want to find your own balance between all the elements.
  7. Drop your mushrooms into a hot frying pan with a splash of oil and cook them until they’ve released most of their water and they’re starting to caramelize round the edges.
  8. Divide your orzotto into 4 bowls and finish off with a decent helping of mushrooms.

Recipe courtesy of Nico Fizgerald, head chef at London Stock | www.londonstockrestaurant.co.uk

Vegan barley and mushroom stuffed butternut squash

Make this barley and mushroom stuffed butternut squash this week with that butternut you’ve got lying at the bottom of your pantry; it’s perfect for a mid-week dinner or as the veggie ‘meat’ Sunday roast accompaniment.

Serves 6

Ingredients:

  • 3 butternut squash
  • 300g pearl barley
  • 900ml vegetable stock
  • 200g mushrooms
  • 100g fresh tomatoes, chopped
  • 2 cloves garlic, crushed
  • 50g fresh parsley, leaves chopped
  • 20g vegan Italian-style hard cheese
  • Rapeseed oil
  • Squeeze of lemon
  • Cornish sea salt
  • Freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Halve butternut squashes and arrange on a baking tray. Sprinkle with some salt and a few drops of rapeseed oil. Cook in the oven for 30-35 minutes.
  1. Cook barley by adding barley to a pan with 600ml vegetable stock. Bring to a boil over high heat. Keep an eye on the pot as barley will give off a lot of foam at first and can cause the pot to boil over. When barley has reached a boil, lower heat to a low simmer, cover, and continue to cook until barley is done, this should take about 25 mins.
  1. Add a splash of rapeseed oil to a pan and heat to a medium temperature. Add mushrooms and cook for 3-4 minutes with the lid on until they soften.
  1. Add tomatoes, garlic and cooked barley. Season with salt and black pepper to taste. Cook on low for about 10 minutes. Turn off heat and add chopped parsley and a squeeze of lemon to the mix.
  1. Once squash is tender, scoop out seeds and some flesh, chop and add this flesh to the barley mix. Distribute barley mix evenly between them.
  1. Lower oven temperature to 160C.
  2. Sprinkle stuffed squashes with some grated vegan Italian-style hard and put back in the oven to bake for another 15 minutes.

Recipe courtesy of Searcys | www.searcys.co.uk

Celeriac, Kale, Apple & Chilli Broth

For something warming, this hearty vegetable broth is just perfect for a cold winter’s night. It’s filled with rustic veggies, including celeriac and kale, plus apples to add a little sweetness. 

Serves 4

Ingredients:

  • 80g onion
  • 130g celeriac
  • 6 Bramley apples
  • 1 tbsp oil
  • 3 garlic cloves
  • 6 sprigs of thyme
  • 30g curly kale
  • 60g pearl barley
  • 800ml Water
  • 1 tsp black pepper
  • 2 red chillies
  • 1 veg stock cube

Method:

  1. Peel and dice the onion and celeriac into 1cm cubes.
  2. Core and dice apples into 1 cm cubes.
  3. Add the oil to a pan and sweat the onions, garlic, celeriac and thyme until softened.
  4. Add the rest of the ingredients bar the apple and cook gently until the barley is ready.
  5. Add the apple and cook for a further 3-4 minutes and season.

Recipe courtesy of Restaurant Associates as part of their new Ways to be Well programme | www.ragroup.co.uk

Vegan beetroot spelt risotto with roast carrots

Mix up the usual risotto with something a little different. We love this recipe from Searcys because it’s both creamy and flavour packed. Plus the beetroot’s natural dyes turn the spelt a beautiful pink colour making it perfect for an Insta snap.

Serves 8

Ingredients:

  • 2 large beetroots
  • 1 large onion
  • 4 cloves garlic
  • 45ml rapeseed oil
  • 430g spelt
  • 240ml dry red wine
  • 2 litres vegetable stock, for speed you can use Marigold vegan Swiss Bouillon powder
  • 6 heritage carrots, mixed colours if possible
  • 30ml maple syrup
  • 3g Cornish sea salt
  • 2g freshly ground black pepper

Method:

  1. Wash and trim beetroots, then place it in a saucepan of simmering water to cook for 30 minutes until soft. When done, remove from the water and allow to cool slightly before chopping into small chunks.
  1. Finely chop onion and mince garlic. In a large stock pot heat 1 tablespoon of oil, when hot fry onion for 3-4 minutes until soft, then add the garlic and cook for another minute.
  1. Add in barley and cook for 1-2 minutes until covered with the onion and garlic mixture. Pour in red wine and allow the barley to absorb it completely.
  1. Heat stock to just below boiling and keep warm.
  2. Start adding vegetable stock one ladle at a time, allowing spelt to absorb all the stock before adding more. After 2 additions of stock, add in beetroot, and repeat the process of adding stock, stirring and allowing it to be absorbed until all the stock has been used. This whole process will take anything from 30-50 minutes. To achieve a creamy risotto, it is important not to rush this process.
  1. While the risotto is cooking, heat the oven to 180°C and chop the carrots into chunks. Coat with remaining rapeseed oil, maple syrup and season with salt and pepper. Roast for 20-25 minutes until golden.
  1. Serve the risotto topped with some carrots and fresh greens.

Recipes courtesy of Searcys | www.searcys.co.uk

Roast spiced cauliflower with romesco and olives (Hojiblanca)

One for a weekend feast with your household or a recipe to store for a dinner party at a later date. 

Serves 6

Ingredients:

  • 1 large cauliflower, outermost leaves removed
  • 1tsp each smoked hot and smoked sweet paprika
  • 6 sprigs fresh thyme, leaves stripped
  • 4tbsp olive oil
  • 2tbsp medium dry sherry
  • Juice of a lemon
  • 25g roasted flaked almonds
  • 2tbsp chopped flat leaf parsley

For the black olive romesco:

  • 50g blanched almonds
  • 50g blanched hazelnut
  • 350g roasted red peppers from a jar 
  • 100g black hojiblanca olives, pitted 
  • 1 clove garlic, grated 
  • 1tbsp sherry vinegar
  • 1 tsp smoked sweet paprika
  • 30g fresh breadcrumbs

5tbsp extra virgin olive oils

Method:

  1.     Heat the oven to 200c/ Fan 180c. Mix the paprika with thyme leaves and olive oil and rub all over the cauliflower. Sit into a small roasting tin and season well. Add a good splash of boiling water and roast for 40 minutes. Drizzle with the sherry and lemon juice and return to the oven for 10 minutes more. 
  2.     Meanwhile, bash the almonds and hazelnuts in a pestle and mortar to rough crumbs. Whiz the peppers and olives together with the garlic, vinegar and paprika. Season and stir in the roughly ground nuts and breadcrumbs. Add the oil. 
  3.     Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley.

Recipe courtesy of Olives from Spain. More information and recipes can be found at www.olivesfromspain.uk  Follow on Instagram, @olivesfromspainuk

Vegan Banana Bread

Missing your banana bread fix now you’re tackling Veganuary? Here’s a quick and easy plant based version that’s sure to satisfy. 

Makes one 1kg loaf

Tip: You can add vegan chocolate spreads, Biscoff spread, nuts or different kinds of chocolate chips to get the flavour you like.

Ingredients:

  • 4 x ripe bananas
  • 75g vegetable oil
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • 2 tsp baking powder
  • 100g light brown soft sugar

Method:

  1. Preheat the oven to 160°C.
  2. Mash 3 of the bananas into the measuring jug with the vegetable oil and vanilla.
  3. In the mixing bowl, combine the dry ingredients.
  4. Add the wet mix to the dry mix and combine.
  5. Pour into the lined loaf tin and top with the 4th banana, halved lengthways.
  6. Bake for 40-45 minutes until golden on top and springy to touch in the centre.

RECIPE COURTESY OF FAB FLOUR FROM THE EASY PEASY BAKING CAMPAIGN | www.fabflour.co.uk


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