Veganuary 2021 hit 500,000 sign-ups for the first time since starting in 2014! To help out with some food inspiration, here are our favourite vegan recipes chosen by Abi and Marieke that go perfectly with our vegan-friendly wines.
Vegetable Tagine
Adapted from Ultimate Veg by Jamie Oliver
With its warming spice and subtle sweetness, this dish is perfect for those cold January evenings. A great dish to leave bubbling away for a good while, and return to a room filled with delicious aromas. Try alongside a refreshing glass of our Grenache Rosé to delicately compliment the aromatic flavours.
Ingredients (serves 6)
1 pinch of saffron
4 cloves garlic, crushed
4cm piece ginger, sliced
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp ras el hanout
1 tbsp sun-dried tomato paste
2.5kg mixed veg (aubergines, courgettes, carrots, cherry tomatoes, peppers, butternut squash)
1 x 400g tin chickpeas
100g dried apricots, chopped
1 preserved lemon
Handful fresh coriander
20g flaked almonds
Spoonful vegan yoghurt
Method
- Cover the saffron with 500ml of boiling water and leave to infuse.
- WIth a drop of olive oil, heat the garlic, ginger, dry spices and tomato paste over a low heat for a few minutes. Pour over the saffron water.
- Add in the chopped vegetables and the chickpeas (with the water from the can too).
- Add the apricots and season.
- Bring to the boil and then simmer until the vegetables are soft and tender (about 45 minutes).
- Serve with couscous. Top with fresh coriander, toasted almonds and the yoghurt alongside.
Spring Green and Coconut Dal
Adapted from Riverford Veg: Spring and Summer Cooking by Guy Watson
This is a simple and relatively quick dal recipe, yet it is still packed with bright colours and flavours. The spring greens add freshness to lift the rich texture. Try our zesty Gruner Veltliner alongside this dish to cut through the creaminess of the dal and bring out the mouth-watering grapefruit in the wine.
Ingredients (serves 2)
1 onion, sliced
2 garlic cloves, crushed
4cm piece ginger, grated
1 red chilli, sliced
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 x 400g tin coconut milk
100g red lentils
200g spring greens, chopped
Handful fresh coriander
Squeeze of lemon
Method
- Fry the onion on a low heat for 10 minutes.
- Add the garlic, ginger, chilli and dry spices.
- Pour in the coconut milk and lentils. Add a drop of water, bring to the boil and then simmer for 15 minutes.
- Add the greens and simmer for another 5 - 10 minutes until the lentils are tender.
- Season with salt and pepper, add the lemon and sprinkle over the fresh coriander.
Puy Lentil and Aubergine Stew
Adapted from Simple by Ottolenghi
Lentils are a vegan-favourite and rightfully so! This recipe is packed with amazing flavours and spreads a wonderful smell throughout the whole house. It’s one of those dishes that can be cooked in bulk and tastes even better reheated. Try our Old Vine Garnacha with this stew for a smooth and silky pairing that brings out the richness and smokiness of the aubergines.
Ingredients (serves 2)
3 tbsp olive oil, plus extra to serve
3 garlic cloves, finely slices
1 large red onion (160g), finely chopped
½ tbsp thyme leaves
2 small aubergines (420g), chunks of 2x5cm
200g cherry tomatoes
180g puy lentils
500ml vegetable stock
80ml dry white wine (past experience showed that more wine can be added, around 150-200ml)
1 tsp chili flakes
2 tsp fresh oregano leaves
Salt & pepper
Optional: vegan crème fraîche or yogurt as topping
Method
- Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.
- Place the aubergines and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the aubergines and tomatoes.
- Fry for 10 minutes, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken.
- Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.
- Serve warm, or at room temperature, with a dollop of vegan crème fraîche, a drizzle of oil, chilli flakes and oregano on top.
Beetroot & Walnut Salad (serves 2)
This delicious salad with beetroot and toasted walnuts is a perfect dish to boost your vitamins in the winter. The earthiness of the beetroot complements our zesty Grenache Rosé and brings out the fresh fruit flavours.
Ingredients
120g mixed salad
250g pre-cooked beetroot
60g vegan blue cheese or feta
1 cup walnuts
2 tbsp olive oil
1 tsp salt
2 sprigs of thyme
Dressing:
2.5 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp agave syrup
½ tsp salt
Black pepper to taste
Method
- Preheat the oven to 190°C. Drain the pre-cooked beets and pat them dry. Cut into wedges and toss them in the olive oil, salt and thyme on a sheet pan. Roast for 30 minutes.
- Toast the walnuts in a pan without oil on low heat until slightly fragrant and darkened (around 3-5 minutes).
- Mix all ingredients for the dressing.
- Add the salad, beetroot, crumbled vegan blue cheese and toasted walnuts to a serving bowl and drizzle the dressing over the salad.
And for dessert we always recommend Solkiki chocolate, available in our gift boxes!
