31 days with no meat, fish, eggs, dairy, honey or any other animal products. Are you up for the challenge?
We all know the world is eating too much meat and with last year marking a record number of people signing up for a month-long (and maybe longer) attempt at going vegan, it's obvious the planet-conscious trend is catching.
Whether bleak January is the right month to go cold turkey – quite literally – we're not so sure but we applaud anyone who has the resolve to give it a try. But, whether you're newly vegan, or just keen to get back on track after an indulgent festive season, finding new and interesting recipes is, without doubt, one of the biggest challenges we face this time of year.
That's why you'll be glad to hear that we quizzed the queen of veganism that is Roz Purcell on her must-make vegan dishes.
And boy, did she deliver...
Banana breakfast muffins
"My favourite kind of breakfast – sweet! The smell of these muffins baking will help you to jump straight out of bed. This recipe makes eight muffins, but if you want to make 12 to fill a muffin tin, scale up the ingredients by 1.5."
- Oil, for greasing
- 2 tablespoons milled flaxseeds
- 6 tablespoons water
- 50g porridge oats
- 100g ground almonds
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 1 lemon
- 2 overripe bananas
- 3 tablespoons nut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 250g fresh or frozen blueberries
- 25g whole almonds, chopped
- Preheat the oven to 180°C. Grease eight cups of a muffin tray with a little oil or use paper liners.
- Start by combining the milled flaxseeds and water in a small bowl. Let it sit for 15 minutes to bulk up.
- Meanwhile, blend the oats into a flour consistency and tip into a bowl along with the ground almonds, cinnamon, baking powder and bicarbonate of soda. Mix well.
- Zest the lemon, then juice one half only.
- In a separate bowl, mash the bananas, then stir in the soaked flaxseeds, lemon zest and juice, nut milk, maple syrup and vanilla. Pour the liquid mix into the dry ingredients and stir to combine into a thick, smooth batter. Fold in the blueberries.
- Spoon the mix into the greased or lined muffin cups, then top with the chopped almonds. Bake in the preheated oven for 25 minutes. Leave to cool for 10 minutes before enjoying. Store in an airtight container in the fridge for up to four days.
Sweet potato pizza
"This thin, crisp pizza base with a hint of sweetness goes great with any toppings. I love it with pesto, then loaded up with ricotta, red onion and crispy kale, but you can use whatever toppings you like or whatever you have in your kitchen. The base also freezes well, so I always make a few at a time for an even faster Friday night dinner."
400g sweet potato, peeled and diced
200g oats (porridge, rolled or jumbo oats will all work)
2 tablespoons dried oregano
2 tablespoons olive oil, plus extra for greasing
For the toppings:
- Vegan basil pesto
- Vegan cashew cheese
- Caramelised red onion
- Crispy kale
- Pine nuts
- Preheat the oven to 200°C. Grease two pizza pans or large baking trays with a little oil.
- Steam the sweet potato on the hob or in the microwave until tender.
- Meanwhile, blitz the oats to a flour consistency in your blender, then tip into a medium-sized bowl.
- Put the steamed sweet potato in the blender along with the oregano and olive oil and blend until smooth. Pour into the bowl with the oat flour and use a spoon to combine into a dough.
- Split the dough in half. Working with one half at a time, tip the dough out onto a clean surface (you shouldn’t need any extra flour for dusting and rolling) and roll it out nice and thin into a 20cm circle.
- Repeat with the other half.
- Use a spatula to lift the dough onto the greased pizza pans or trays. Bake in the preheated oven for 25 minutes.
- Remove from the oven and flip the base over, then add your toppings. Place the pizza back in the oven for 5 to 8 minutes, depending on your toppings. Remove from the oven and allow to stand for 1 minute before cutting into slices.
Vegan sausage rolls
"Promise me you’ll make these – they are so easy and unbelievably tasty. This recipe also uses the one thing that I can never make myself: puff pastry. Believe me, I’ve tried, but it’s impossible! Luckily you can just pick up a roll of vegan puff pastry in most supermarkets now to save yourself the trouble!"
- 1 x 400g tin of chickpeas, drained and rinsed
- 50g pecans
- 50g whole almonds
- 1 tablespoon olive oil, plus extra for drizzling
- 1⁄2 a large onion, peeled and grated
- 1⁄2 an apple, grated (skin on is fine)
- 1 large garlic clove, peeled and crushed
- 1 sprig of fresh rosemary, needles stripped and chopped
- 1 sprig of fresh thyme, leaves stripped and chopped
- 2 tablespoons nutritional yeast (optional)
- 2 tablespoons tomato purée
- 1 tablespoon tamari or soy sauce
- 1 sheet of vegan puff pastry
- Handful of sesame seeds
- Preheat the oven to 180°C. Line a baking tray with non-stick baking paper.
- Put the chickpeas in a food processor and blend until smooth(ish). There will still be some chickpeas visible and it will be a thick, lumpy paste. Spoon into a bowl.
- Put the pecans and almonds in a high-speed blender (such as a NutriBullet) and mill into a chunky flour. Set aside.
- Heat the oil in a frying pan over a medium-high heat. Toss in the onion, apple and garlic and cook for 2 minutes. Add the herbs and cook for a further 1 to 2 minutes, until the onion is golden and softened.
- Add to the chickpeas and stir to combine.
- Add the milled nuts to the chickpea mixture along with the nutritional yeast (if using), tomato purée and the tamari or soy sauce and stir again into a thick dough. It will be a little wet, but it should still be easy to roll with your hands.
- Unroll the pastry sheet onto a clean board and slice it lengthways to make two long strips of pastry, stretching it just a little bit on each side using your hands. Spoon the chickpea mixture into the middle and mould it into a long sausage shape. Fold the pastry over the filling, then press the edges of the pastry with your fingers, sealing it tight. Slice into 12 mini sausage rolls.
- Carefully lift the rolls onto the lined baking tray. Drizzle with a little olive oil, then sprinkle over the sesame seeds. Bake in the preheated oven for 25 minutes, until golden around the edges.
All recipes extracted from No Fuss Vegan by Roz Purcell. Published by Penguin Random House. Photography by Joanne Murphy.