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Guess & Flip

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Vegan Enchiladas
by veganuary
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Vegan Enchiladas
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15 mins
PREP TIME
50 mins

Cook Time

10

Serves

65 mins

Total

INGREDIENTS

1 tbsp extra virgin olive oil
1 onion, diced
5 cloves garlic, minced
1 tsp coriander
2 tsp ground cumin
2 cups fresh spinach, chopped
2 cups black beans, chopped in a food processor (canned organic is fine)
4 tbsp shoyu
3 cups cooked, mashed sweet potatoes
Sea salt, to taste
10 large tortillas
Vegan cheese and spring onions for topping
Salsa
Potato and Mushroom Pie
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Potato and Mushroom Pie
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60 mins
PREP TIME
90 mins

Cook Time

4

Serves

150 mins

Total

INGREDIENTS

For the Shortcrust:
250g flour
125g Vegan Block, cold and diced (or similar)
1-3 tbsp plant milk
Pinch of salt
For the Filling:
Vegan Block (or similar)
1 onion, diced
250g mushrooms, cut into mouth-size pieces
3 cloves of garlic, finely chopped
2 large potatoes, cut into mouth-size pieces
1 tbsp tomato paste
1 tbsp plain flour
Vegetable bouillon
Fresh thyme
1 tbsp soy sauce
1 tsp vegan Worcestershire sauce
Brown sugar to taste
Tofu Cutlets
by Sharan
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Tofu Cutlets
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10 mins
PREP TIME
15 mins

Cook Time

2

Serves

25 minutes

Total

INGREDIENTS

Ingredients (Serves 3-4)
1 packet (200 g) tofu (frozen ahead)
3 medium-sized potatoes, steamed well
1 small beetroot, steamed well
2 carrots, steamed well
½ cup diced green beans or peas, steamed well
1 green chilli and a small piece of ginger, ground together to a paste
Unrefined salt to taste
Whole wheat bread crumbs made from whole wheat bread
Serve with coriander-mint chutney.
Portobello Mushrooms and Tofu Scramble Sandwich
by veganuary
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Portobello Mushrooms and Tofu Scramble Sandwich
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5 mins
PREP TIME
20 mins

Cook Time

3

Serves

25 minutes

Total

INGREDIENTS

Ingredients (Serves 2)
2 half ciabatta loaves
4 portobello mushrooms
350g firm tofu
2 tbsp nutritional yeast
1/2 tsp turmeric
1/2 tsp dried thyme
1 jar of vegan red pesto (or equivalent)
2 roasted peppers (in a jar)
Small bunch of alfalfa sprouts
1/4 red onion (finely chopped)
Salt & pepper
Olive oil
Kalamata olives to serve (optional)
Serve with Kalamata olives (optional)
Tofu ‘Egg’ Fried Rice:
by veganuary
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Tofu ‘Egg’ Fried Rice:
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15 mins
PREP TIME
20 mins

Cook Time

2

Serves

35 mins

Total

INGREDIENTS

Serves 2:
1 cup cold jasmine rice, cooked
Pinch of Kala Namak (black salt)
100g firm tofu
Pinch of turmeric
1 spring onion, finely sliced
1 tsp soy sauce
1 tsp sesame oil
1 tsp neutral oil
1 large garlic clove, minced
Creamy Chicken Lasagne Soup
by veganuary
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Creamy Chicken Lasagne Soup
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5 mins
PREP TIME
40 mins

Cook Time

2

Serves

45 mins

Total

INGREDIENTS

Serves 4: 2 Meatless Farm Chicken Breasts (or similar)
8 lasagne sheets
4 sticks of celery
2 large white onion
2 cloves garlic
250g mushrooms
2 handfuls of spinach
8 tbsp plain flour
350ml vegan milk
1/2 tsp oregano
1 1/2 tsp Italian herbs
1 litre vegetable stock
Tofu Sushi Rolls
by veganuary
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Tofu Sushi Rolls
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45 mins
PREP TIME
45 mins

Cook Time

2

Serves

90 mins

Total

INGREDIENTS

150g sushi rice
300g firm tofu
2 tbsp peanut butter
2 tbsp soy sauce
1.5 tbsp mirin
1 tsp sesame oil
1 garlic clove
½ avocado
1 carrot
10g sesame seeds
1.5 tbsp rice wine vinegar
½ tsp white sugar
½ tsp salt
1 pack nori sheets
if you have a bamboo sushi mat, use it instead of this clingfilm method.
Pad Thai Noodles
by Roshni Sanghvi
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Pad Thai Noodles
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15 mins
PREP TIME
15 mins

Cook Time

2

Serves

30 mins

Total

INGREDIENTS

Vegetables:
1 Onion, finely chopped
4-5 pods minced garlic
2 red birds eye chilli
1/2 inch grated ginger
1 carrot sliced thinly
1/4 cabbage, thinly sliced
Handful of broccoli florets (8-10 florets)
Sauce:
2 tbsp peanut butter
Juice from one lemon
1 tbsp soy sauce
2 tsp chilli paste
1 tsp date paste
Noodles:
1 pack pad thai noodles
3 cups hot water
Topping:
Toasted peanuts
Shredded basil leaves
Chickpea Tuna Sandwiches
by Vegan first
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Chickpea Tuna Sandwiches
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PREP TIME
10 mins

Cook Time

Serves

10 mins

Total

INGREDIENTS

Chickpea Tuna:
1 can chickpeas
½ cup celery and leaves, chopped
½ red onion, finely diced
¼ cup vegan mayo, mashed avocado or hummus
Juice of ½ lemon
½ tsp garlic powder or minced garlic
2 tbsp fresh dill, diced – optional
Salt, pepper
Sandwich:
Bread or wrap of your choice
Lettuce
Tomato
Avocado
Easy Summer Salad
by Roshni Sanghvi
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Easy Summer Salad
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PREP TIME
15 mins

Cook Time

Serves

15 mins

Total

INGREDIENTS

handful of chopped lettuce
1/2 an avocado
1 mango diced
Handful of purple cabbage
handful of pomegranate
1 tbsp flax seed powder
1 tsp cardamom powder
handful of boiled sweet corn
Salad dressing of your choice
1 tsp lemon juice
1/2 tsp salt
Vegan cashew cream pasta
by Roshni Sanghvi
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Vegan cashew cream pasta
[kkstarratings]
[kk-star-ratings]
[kkratings]
20 mins
PREP TIME
8 mins

Cook Time

Serves

28 mins

Total

INGREDIENTS

Kale - 1 cup
Basil - 4-5 leaves
Mushroom - 1 cup
Cherry Tomatoes - 1/2 cup
Spaghetti Pasta - As much as you like
Salt - 1 Tsp
Water to cook pasta - 2 liters
Mixed dry herbs - 1 tsp
1 cup soaked cashew
1/2 cup pasta water/ normal water
2 tbsp nutritional yeast
4-5 pods of garlic
Juice from one lemon
1 tbsp paparika powder
1 tsp pink salt
Chocolate and Peanut Butter ‘Freakshake’
by veganuary
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Chocolate and Peanut Butter ‘Freakshake’
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5 mins
PREP TIME

Cook Time

Serves

10 mins

Total

INGREDIENTS

150g (2/3 cup) nut milk (hazelnut or almond work really well here)
1 banana
1 heaped tbsp peanut butter
1 scoop dairy-free vanilla ice cream
1 tsp cocoa powder
1 tbsp maple syrup
100g (3.5 oz) plain/dark chocolate chips CHECK THE LABEL
Banana, Vanilla and Choc Chip Ice Cream
by veganuary
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Banana, Vanilla and Choc Chip Ice Cream
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10 mins
PREP TIME

Cook Time

Serves

240 mins

Total

INGREDIENTS

3 frozen bananas
1 tbsp non-dairy milk
1 tsp coconut butter
1/2 tsp vanilla extract
Generous handful of dark chocolate chips
Gajar Ka Halwa with Cashew Khoya
by Vegan first
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Gajar Ka Halwa with Cashew Khoya
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15 mins
PREP TIME
20 mins

Cook Time

3

Serves

35 mins

Total

INGREDIENTS

1 tbsp coconut oil
10–12 cashew nuts (soaked for a few hours)
½ cup water
½ kg carrots (peeled and coarsely grated)
½ cup sugar
2 green cardamom pods (powdered)
2 tbsp roasted nuts (for garnish)
Sweet Potato and Coconut Milk Gulab Jamun
by veganuary
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Sweet Potato and Coconut Milk Gulab Jamun
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20 mins
PREP TIME
20 mins

Cook Time

Serves

40 mins

Total

INGREDIENTS

1 large sweet potato, boiled and mashed
2 slices of white bread, crusts removed and finely crumbled
¼ teaspoon baking soda
1 tablespoon oil
2 tablespoons coconut milk
½ teaspoon cardamom powder
Ghee or oil for frying
For the Sugar Syrup
1 cup sugar
1 cup water
1 teaspoon rose water
1 teaspoon lemon juice
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