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Veganuary | Recipes

We have prepared some special vegan recipes for our Aston students in the spirit of Veganuary!

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Title: Curry Roasted Cauliflower Sweet Potato Salad (vegan & gluten free)


For Cauliflower and Sweet Potatoes:

  • 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
  • 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon red cayenne pepper
  • Freshly ground salt and pepper

For the add-ins:

  • 2/3 cup thawed frozen peas (defrost with warm water in a bowl)
  • ¼ cup diced green onion
  • 1/3 cup dried cranberries
  • ½ cup finely chopped cilantro

For the dressing:

  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoons warm water (to help thin out the dressing)
  • ½ teaspoon curry powder
  • ½ tablespoon freshly grated ginger
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • Freshly ground black pepper


Preheat oven to 350°F/180°C/Gas 4 and Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between.

Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the remaining ingredients (peas, green onion, cranberries, and cilantro).

Make the dressing:

In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.


Title: Vegan Butter Chicken


For the marinade:

  • 100 ml vegan cream (Alpro or Oatly)
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon garam masala
  • salt/li>
  • ½ lemon
  • 450g of pre-season vegan chicken

For the sauce:

  • 2 tablespoons vegan butter
  • 1 onion
  • 6 garlic cloves
  • 1 thumb of ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • 400g (1 tin) chopped tomatoes
  • 2 teaspoon granulated sugar
  • ¼ teaspoon chilli powder
  • Salt
  • 170ml vegan cream (Alpro or Oatly)


To prepare the marinade, add the vegan cream, paprika, cumin, garam masala, a big pinch of salt and the juice from the lemon half to a large mixing bowl and stir to combine. Then add in the vegan chicken to the bowl. Stir until everything is totally coated in the marinade and leave to sit in the fridge for 30 minutes.

Preheat the oven to 200°C/392°F/Gas 6 fan.

Next pierce the vegan chicken onto 4 skewers then add them to a baking tray, resting the ends of the skewers over the sides of the tray. Roast for 30 minutes.

Meanwhile start preparing the sauce. Peel and dice the onion. Then add the vegan butter to a frying pan over a medium heat. As soon as the butter has melted, throw in the onion and fry for 6 minutes.

Meanwhile peel and dice the garlic and ginger. Then add them to the pan and fry for 3 minutes.

Next add the cumin, garam masala, turmeric and ground coriander and fry for 3 minutes.

Then add the tinned tomatoes, sugar and chilli powder to the pan along with a big pinch of salt. Bring the sauce to a gentle simmer and cook for 10-15 minutes or until the sauce has thickened.

Cook the rice as per the packet instructions.

Transfer the sauce to a blender (this is optional), blend until smooth, then pour the sauce back into the pan and stir in the remaining vegan cream.

Remove the chicken from the skewers and add them straight to the pan along with any juices that have gathered in the baking tray. Heat through for 1-2 minutes.

Serve over basmati rice.


Title: Gigi Hadid’s Vodka Pasta Sauce – Vegan


  • ¼ cup olive oil
  • 1 small clove of garlic, diced
  • ¼ onion, diced
  • ¼ cup tomato paste
  • ½ cup heavy cream
  • s1 tablespoon vodka (instead of vodka you can use lemon juice or vinegar)
  • 1 teaspoon red pepper flakes
  • 225 grams of shells pasta
  • 1 tablespoon butter
  • ¼ cup parmesan cheese
  • Basil, chopped, to serve
  • Salt and pepper to taste


To make Gigi’s Spicy Vodka Pasta recipe vegan, we made a few simple swaps while still maintaining the integrity of the original recipe. I wanted to make sure that the recipe was both vegan, and a lot healthier for you to serve my whole-food, plant-based, oil-free readers.

Instead of olive oil, I simply sauted the garlic and onion in water. You can learn more about our oil free cooking approach here.

In place of cream, I used a mix of unsweetened almond milk (you could use cashew or soy milk as well), and refrigerated coconut milk for extra creaminess.

Finally, instead of parmesan cheese, I topped my pasta with nutritional yeast at the end which gave it the perfect cheesy flavour.

I have to admit, this recipe is INSANELY delicious, and one that will no doubt be on repeat in our kitchen.


Title: Katsu Curry


For the Katsu Curry Sauce:

  • 1 small Red onion chopped fine
  • 1 small carrot chopped small
  • 2-3 small potatoes
  • 1 curry block (for alternative 1 Tbs of curry powder and 1 tsp garam masala)
  • 1/2 tsp chilli powder
  • Salt to taste
  • 400ml Veg stock
  • 1 tbs of Tomato Purée

For the Panko coated Tofu (can also use eggplant, sweet potato and/or zucchini)

  • 1 block (200g) of Firm Tofu Drained (cut into inch rectangles & excess water removed) (same method for eggplant/sweet potato/zucchini)
  • 50g flour
  • 50g cornflour + water
  • 150g panko bread crumbs
  • Add chilli flakes, garlic granules and salt as per taste
  • 500-700ml sunflower oil


Mix the Cornflour in a bowl with enough water to make a thick sticky consistency.

In another bowl add the Panko breadcrumbs, and to a third bowl plain flour, individually dip the tofu into the flour then cornflour mixture making sure each piece is covered well then simply coat in the breadcrumb bowl. Once all pieces are coated set aside.

In a small saucepan fry the onion, carrot, and potatoes. Add in the curry block (or alternative), chilli powder, and salt. Add the stock & tomato purée. Allow to simmer on a very low heat. Let it cool and once cooled place it in a blender and blend your curry sauce.

Heat the sunflower oil and fry the tofu for 2 minutes on each side and place on a baking tray. Once finished, put the tofu in the oven for about 10 minutes on 180°C/Gas 4/350°F.

Once finished, serve it over some rice or your choice.


Title: Vegan Mac and Cheese


For the sauce:

  • 50g vegan butter
  • 50g plain flour
  • 20g nutritional yeast
  • 650ml oat milk (or non-dairy milk)
  • 1 tsp of garlic powder
  • 200g of vegan cheese
  • Salt and pepper as per taste
  • 400g of cooked macaroni

For the topping:

  • 50g breadcrumbs
  • 1 tbsp of nutritional yeast
  • 1 tbsp of olive oil
  • Salt and pepper as per taste


For the sauce, melt the vegan butter, once the butter has melted add in the flour and nutritional yeast, mix well (the mixture should be look like little clumps). Mix in the oat milk gradually, once well combined it should look like a think creamy sauce. Add in the vegan cheese, garlic powder, salt and pepper, mix well. Add in the macaroni.

For the topping, in a bowl, add all the ingredients together and mix well. Dish would the macaroni in an oven safe tray, add the topping on top and bake/grill until golden.


Title: Vegan Banana Bread


  • ¼ cup of granulate sugar
  • 3 large bananas
  • ¾ vegetable oil
  • 2 cups of flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp. vanilla
  • ½ cup of vegan chocolate chips or walnuts (optional)
  • 2 vegan eggs (optional) (you can use egg replacer, make a flaxseed egg or use apple sauce – read below on how to do this)*.


Heat oven to 325F. Grease 2 loaf size pans. In a large bowl, mix bananas, sugar, oil and your vegan egg (if you choose to add one but it’s not necessary – the vegan egg helps the banana bread to hold better together). Add in the remaining ingredients and mix well. Pour into pans 2/3 full and bake for 45 minutes, or until done. Cool before slicing.


*How to make a vegan egg:

Egg Replacer:

Whichever egg replacer you have it should say on the box how to make it.

Flaxseed Egg:

In a small bowl mix together 1 tbsp of flaxseed powder with 3 tbsp of water (this equals 1 egg). Set aside for 10 minutes and then add.

Applesauce (unsweetened) egg:

1 egg = ¼ cup of applesauce

2 egg = ½ cup of applesauce

Usually, egg is added to baking to provide structure and moisture. These replacements act similarly to eggs in baking!



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