Easy Vegan Recipes for Autumn

Try out our latest vegan recipes and prepare for the colder days of autumn with these simple yet delicious healthy comfort foods.

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Try out our latest vegan recipes and prepare for the colder days of autumn with these simple yet delicious healthy comfort foods. 

 

Sweet Potato and Chickpea Lentil Curry / Korma Curry 

Serves 3 - 4 

Sweet potatoes and chickpeas come together in this one-pot wonder to create a truly satisfying vegan curry, with red lentils adding rich texture and protein.  Serve with brown rice for a hearty filling dish. 

Ingredients: 

  • 1 large onion 

  • 1 and a half large sweet potatoes, chopped into bite-sized chunks 

  • 200g red lentils 

  • 400g tin of chopped tomatoes 

  • 400ml of coconut milk 

  • 400g tin of chickpeas, drained 

  • 2 garlic cloves or 1/2 tsp garlic granules 

  • spices (3 tsp): turmeric, cumin, paprika, mild or medium curry powder 

  • tbsp olive or other vegetable oil 

  • salt and pepper to taste 

  • optional: 1 red pepper, 250g mushrooms300g spinach, 3 tbsp nutritional yeast 

 

Method: 

  1. Dice onion and sauté in oil on low-medium heat, in a deep pot. 

  1. Add chopped red pepper and mushrooms if using. 

  1. Once vegetables are soft, add chopped tomatoes and coconut milk and crank up the heat to a light bubbling simmer. 

  1. Add red lentils and sweet potato, make sure to stir often to prevent lentils from sticking to the pot. 

  1. Add all spicesnutritional yeast and add salt and pepper to taste. 

  1. Once lentils and sweet potato are cooked (around 15 minutes), add chickpeas and spinach if using, allow to simmer for a few more minutes until combined. 

  1. Serve with brown rice and devour. 

 

Basil Hummus served with toasted pitta bread 

Serves a large group of snackers or one hummus obsessed individual 

Calling all vegans: whip out your food processor and join the hummus club for some protein-packed chickpea goodness while toasted pitta bread wedges provide the comforting carbs we all need to survive the colder days. Easily get in more of your 5 a day in by serving with carrot, pepper and celery sticks. 

 

Ingredients: 

  • 4 pitta bread 

  • 2 x 400g tins of chickpeas, drained (reserve chickpea liquid) 

  • 2 - 3 tbsp fresh basil (depends on how big a basil fan you are) 

  • tbsp olive or other vegetable oil 

  • tbsp lemon juice 

  • 1 - 2 tsp garlic granules or 1 - 2 minced garlic gloves 

  • 3 tsp paprika 

  • olive oil to drizzle on pitta 

  • salt and pepper to taste 

 

Method: 

  1. Preheat oven to 160°C, 180°C fan. 

  1. Cut pitta bread into wedges and lay out on a baking tray. 

  1. Drizzle with olive oil and sprinkle lightly with salt and pepper. 

  1. Once the oven is heated, cook pitta for 5 – 8 minutes (keep an eye out for crispiness). 

  1. Whilst pitta is toasting, combine all other ingredients in food processor or blender and blitz. Add reserved chickpea liquid to adjust consistency if needed. 

  1. Taste hummus and add ingredients to your taste. 

  1. Spoon hummus into a bowl and add a basil leaf to look pretty. 

  1. Serve with beautifully crisp toasted pitta bread and snack away my friend. 

 

Baked Sweet Potato with Homemade Tzatziki 

Serves 2 

Inspired by the Greek meze classic, our take on the tzatziki yoghurt sauce is made vegan thanks to Alpro’s selection of plain and flavoured yoghurts. Serve with crispy salad and green vegetables, or toasted pitta if you have any leftover from your basil hummus. 

 

Ingredients: 

  • 3 large sweet potatoes 

  • 300g plain Alpro yoghurt, spice up your life with coconut or the new mango flavour 

  • 1/2 large cucumber 

  • 2 tsp paprika 

  • 1 tsp olive or other vegetable oil 

  • 1 tsp lemon juice 

  • 1/2 tsp garlic granules (or 1/2 minced garlic clove) 

  • salt and pepper to taste 

 

Method: 

  1. Cut off the ends of the sweet potato and wash with water. 

  1. Cut each sweet potato into 2 or 3 parts depending on size. 

  1. Pierce sweet potato skin all around. 

  1. Wrap all parts in kitchen towel, wet again and squeeze out excess water. 

  1. Cook in the microwave for 3 – 4 minutes (3 for 900W, 4 for 800W), flip over and cook again for same time. 

  1. Whilst sweet potato is cooking, dice cucumber into small chunks, scooping out and discarding wet seeded inside. 

  1. In a bowl, combine Alpro yoghurt, diced cucumber, paprika, olive oil, lemon juice, garlic and add salt and pepper to taste. 

  1. After cooking, remove sweet potato from microwave and unwrap kitchen roll. 

  1. Cut open sweet potato on serving dish and spoon plenty of tzatziki on top, served with crispy salad, green vegetables and pitta bread. 

 

 

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