EMBRACING VEGANUARY THE DIVERSITY OF PLANT-BASED INGREDIENTS
2024 is upon us and with it comes the increasingly popular Veganuary campaign. Last year 4% of Brits took part in a month of eating plant based meals, and 98% said they would recommend it to a friend. So, we’ve curated a collection of delicious recipes that celebrate the fantastic flavours and creativity of vegan cuisine. These dishes are not only satisfying and nutritious but also showcase the incredible diversity of plant-based ingredients.
57 INGREDIENTS - SERVES 4
SHALLOT AND OYSTER MUSHROOM SHAWARMA METHOD
FOR THE MUSHROOMS AND SHALLOTS: 1 tsp ground allspice 1 tsp smoked paprika 1 tsp dried oregano ½ tsp cinnamon 3 tbsp olive oil Zest and juice of 1 lemon 3 tbsp honey 800g oyster mushrooms 8 round shallots 2 tbsp pomegranate molasses
TO SERVE::
10 radishes 4 baby cucumbers 100g cherry tomatoes 4 flatbreads 200g plant based yoghurt 1 tbsp tahini 1 clove of garlic, minced Hot sauce Quick pickled shallots Mint
Mix together the spices, olive oil, lemon and honey. Peel and halve the shallots, separate the oyster mushrooms and place in a bowl. Toss with the marinade and leave to one side for 1-2 hours.
Preheat the oven to 220ºC. Thread the mushrooms and shallots onto 4 large skewers, then place them on a large baking tray and roast for 20 mins, turning occasionally. Baste with any juices from the tray, then roast for a further 15 mins drizzling over the pomegranate molasses for the last 3 mins.
Meanwhile, slice the radishes and cucumber, and quarter the tomatoes, toss with a pinch of salt and pepper, then set to one side. Mix together the yoghurt, tahini and garlic. Warm the flatbreads and spread with the tahini yoghurt and top with the veg salad. Top with the mushroom skewers, and finish with the hot sauce, quick pickled shallots, and mint.
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Delicious recipes that celebrate the fantastic
flavours and creativity of vegan cuisine.
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WINING & DINING RECIPE S TO TRY AT HOME
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