Feel-Good Food For The New Year

Veganuary Recipes

Happy New Year, Everhotties!
This month, we’re sharing some delicious, veggie-packed recipes to help you start the year feeling your best. At Everhot, we believe in being good to yourself and these recipes do exactly that.

Even if you’re not taking part in Veganuary, why not treat yourself to some healthy, comforting meals that taste amazing and leave you feeling great?

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Veggie-Packed Creamy Tomato Pasta

Ingredients

• 400g tomatoes

• 1 red bell pepper

• 1 onion

• 5 garlic cloves

• 1 carrot

• 1 sweet potato

• Olive oil

• 100g cashews

• 25g nutritional yeast

• Tomato purée

• Pasta of choice

• Salt & pepper

Method

1. In a large roasting tray, add all ingredients except the pasta, nutritional yeast, and cashews.

2. Roast on the middle shelf at 220°C for 30 minutes.

3. When the vegetables have about 10 minutes left, cook the pasta according to packet instructions. Drain, reserving a little pasta water.

4. Allow the roasted vegetables to cool slightly, then blend with the cashews, nutritional yeast, and tomato purée.

5. Add pasta water gradually until you reach your desired sauce consistency.

6. Stir the sauce through the pasta and gently heat until piping hot.

7. Season to taste and enjoy immediately.

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Vegan Dahl

Ingredients

• 1 tbsp oil

• 1 onion

• 5 garlic cloves

• A cube of fresh ginger or ginger paste

• Tomato purée

• 2 tsp cumin

• 1 tsp turmeric

• 1 tsp paprika

• ½ tsp chilli powder

• 200g dried red lentils

• 1 tin chickpeas

• 1 tin coconut milk

• 1 tin chopped tomatoes

• 1 vegetable stock cube

• 1 sweet potato, diced

• A handful of spinach

Method

1. Add the spices to a large pan and gently toast over a low heat until fragrant.

2. Add the oil, onion, garlic, and ginger, and fry until softened.

3. Stir in the tomato purée, followed by the coconut milk, stock cube, chopped tomatoes, chickpeas, and lentils.

4. Once simmering, add the sweet potato and around 250ml water.

5. Simmer for 30 minutes, stirring occasionally, until the lentils and potato are tender.

6. Stir through the spinach just before serving.

7. Serve with warm flatbread.

 

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Miso, Broccoli & Edamame Rice

 

Ingredients

• 200g brown rice

• Tenderstem broccoli

• Edamame beans

• Spring onions

• 2 shallots

• 3–5 garlic cloves

• 1 tbsp oil

• Salt & pepper

• 1 tbsp miso paste

• 1 vegetable stock cube

• Chilli flakes

Method

1. Finely dice the shallots and garlic. Add to a lidded pan with the oil and fry gently on a low heat until soft.

2. Rinse the rice under cold water, then add it to the pan and fry for a few minutes.

3. Add around 500ml of water, followed by the miso paste and stock cube.

4. Cook for a few minutes, then add the edamame beans and broccoli.

5. Keep an eye on the rice to prevent it sticking — you may need to add a little more water as it cooks.

6. Once the water has evaporated and the rice is tender (approx 15 mins) , stir through the chilli flakes.

7. Garnish with spring onions and season with salt and pepper to taste.

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Puff Pastry “Pizza”

Ingredients

• 1 roll puff pastry (most supermarket brands are dairy-free)

• Tomato purée

Topping ideas

• Vegan cheese (vegan Philadelphia works beautifully)

• Vegan chicken

• Red onion

• Mushrooms

• Sweetcorn

• Chillies

• Olives

• Peppers

Method

1. Cut the puff pastry into even squares or rectangles.

2. Spoon over the tomato purée.

3. Add your chosen toppings.

4. Bake in the roasting oven at 220°C on the bottom shelf for 15 minutes.

   • If heavily topped, leave in for a little longer until golden and crisp.