Category Archives: Dinner


30 Days hath November… and 30 vegan dinner recipes hath Animal Aid provided, from the quick-and-easy to the more elaborate recipes to entertain. Enjoy!


30 Days hath November… and 30 vegan dinner recipes hath Animal Aid provided, from the quick-and-easy to the more elaborate recipes to entertain. Enjoy!

Roasted whole cauliflower

  • 1 medium-sized cauliflower
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 clove of garlic – finely chopped
  • Zest of one lemon
  • Olive oil for drizzling


  1. Pre-heat the oven to 200C/400F/Gas Mark 6.
  2. Mix together the olive oil, mustard, vinegar, cumin and paprika.
  3. Wash the cauliflower and remove the outer green leaves. Dab it dry with kitchen paper and place onto a baking tray lined with tin foil.
  4. Spread the oil mixture onto the whole cauliflower, rubbing it into each floret.
  5. Place in the oven and bake for 1 hour.
  6. Remove from the oven, sprinkle over the lemon zest and garlic, and drizzle with olive oil.
  7. Bake for a further 15-20 minutes.

Recipe and image courtesey of Currys PC World & Free From Fairy

Chickpea Roast Loaf

  • 1 tbsp olive oil
  • 1 medium red onion – peeled and finely chopped
  • 1 clove of garlic – peeled and finely chopped
  • 1 stick of celery – finely chopped
  • 80g carrot – peeled and grated
  • 150g courgette – grated
  • 1 tbsp tahini
  • Zest of half a lemon and juice of a whole lemon
  • Dash of tamari or soy sauce
  • 2 tsp mixed herbs – finely chopped
  • 400g tin of chickpeas
  • 400g tin of cannellini beans
  • Black pepper to taste


  1. Line a small loaf tin measuring approx. 17cm x 7cm with greaseproof paper. Pre-heat the oven to 200C/400F/Gas Mark 6.
  2. Place the vegetables into a large saucepan along with the oil. Stir and then place on the lid. Leave them to sweat over low heat until softened, stirring occasionally. This will take around 15 minutes.
  3. Add the tahini, your choice of tamari or soy sauce, lemon zest and juice and mixed herbs, and stir well to combine.
  4. Place the beans and chickpeas into a food processor and blend until fairly smooth. If you don’t have a food processor, mash the beans and chickpeas with a fork or potato masher until smooth.
  5. Add the bean mixture to the vegetable mixture, stir to combine and season with black pepper to taste (you shouldn’t need salt because of the tamari/soy sauce).
  6. Scrape the mixture into the prepared loaf tin and smooth the top. Bake in the pre-heated oven for around 45 minutes until golden and firm to the touch.
  7. Serve with fluffy roast potatoes and blanched carrots, broccoli and green beans.

Recipe and image courtesey of Currys PC World & Free From Fairy

Spicy and decedant lentil bolognaise

  • 1 medium onion
  • 3 garlic cloves
  • 3 celery sticks
  • 1 red chilli with seeds
  • 2x 400g tins of chopped tomatoes
  • 1 cup red split lentils
  • 1/2 cup of vegan red wine
  • 1.5 tbsps sugar
  • 1 tbsp dried sage
  • Salt and pepper to taste


  1. Roughly chop the onions, celery, garlic and chilli.
  2. Heat up some oil in a pan and add the chilli and onions. Cook until the onions become translucent.
  3. Add the celery, garlic and seasoning (sage, salt and pepper) with a little water and cook for a few minutes until the celery softens.
  4. Add the chopped tomatoes, followed by the lentils and the wine and mix thoroughly
  5. Cook for about 20 minutes on medium heat adding extra water or seasoning if necessary.
  6. Remove from the heat add some fresh torn basil and plate up topped with chilli flakes and maybe some vegan cheese.

Recipe courtesey of Rebecca Bellingham of Vegan Scran.

Two-tone celebration ring

  • Two packets of 10 sheets of ready-to-use filo pastry

Filling one

  • 2 tbsp olive oil
  • 1 onion – finely chopped
  • 2 garlic cloves – crushed
  • 1 x 400g tin of chopped tomatoes
  • 175g cous cous, pre-soaked in hot water as directed
  • 1 tsp oregano
  • 2 tbsp tomato purée
  • 150ml water
  • 1 vegetable stock cube
  • salt and pepper

Filling two

  • 2 tbsp vegetable oil
  • 750g mushrooms – chopped
  • 175g walnuts – chopped
  • 2 tbsp soya sauce
  • 1 tsp black pepper

To finish

  • A little oil to brush pastry
  • Sesame seeds


  1. Make filling one by gently frying the onion and garlic in the oil until soft and going transparent. Add the tomatoes, bring to the boil then simmer for 3 mins. Stir in the other ingredients and continue to gently simmer, covered for 20 mins. Cool.
  2. To make filling two, stir-fry the mushrooms until starting to brown. Remove pan from heat and stir in the walnuts, pepper and soya sauce. Allow to cool.
  3. Lay one sheet of filo pastry on your work surface and brush with oil, then lay the next sheet down on top, but set 4-5 cm (1½ -2 inches) back from the first. Brush this second sheet of filo pastry with oil and repeat the process with 8 more sheets so that you end up with a length of about 20 cm (16 inches). Use any left-over filo pastry to strengthen the sides.
  4. Spread half of each of the two fillings side by side along the middle of the full 16 inch length of pastry, with a gap of about 1 inch separating the fillings. This allows room for the pastry to be rolled from each outside edge to the middle, covering the fillings and creating a double sausage roll effect.
  5. Repeat the whole process with the other packet of pastry and fillings. Carefully bend each length of filled pastry into a letter ‘C’ shape. Transfer onto an oiled baking dish. The two ‘C’ shapes now make a circle when placed together. If the pastry splits, simply cover with liberally greased pastry trimmings. Brush the ring with oil and sprinkle with some sesame seeds. Bake at 220C/425F/Gas Mark 7 for 20-30 minutes or until crisp and golden.
  6. Leave to stand for 5 minutes then transfer onto a platter and garnish the ends with watercress, cress, or lollo rosso lettuce.

Recipe by Roselyne Masselin Vegetarian Services, PO Box 70, Bushey Hall Drive, Bushey WD2 2NQ.

Vegetable Pillow

  • 1 medium aubergine – thinly sliced
  • 1 medium leek – thinly sliced
  • 1 red pepper – de-seeded and thinly sliced
  • 3 or 4 shallots – peeled and thinly sliced
  • 1 tbsp tomato puree
  • juice and grated rind of 1 orange
  • 2 tsp dried mixed herbs
  • salt and black pepper
  • olive oil
  • 1 pack od ready-to-use puff pastry


  1. Brush the aubergine slices with oil and grill both sides for about 5 mins until brown.
  2. Roast the pepper, shallots and leek in a very hot oven with a little oil for about 20 mins until the edges are starting to char.
  3. Line a shallow dish with puff pastry and bake for 10 mins in a medium oven until golden brown.
  4. Cut the aubergine slices into strips and mix these together with the other vegetables, herbs, orange juice and rind, tomato puree, salt and pepper. Spoon the mixture onto the cooked pastry.
  5. Drizzle about 4 tbsp olive oil over the vegetable mix, then top with a lid of pastry. Wet the edges of the pastry and press down to seal with the cooked layer beneath.
  6. Cut some slits in the pastry and bake at 200C/400F/Gas Mark 6 for 20-25 mins.

Butternut squash curry

  • 1 large butternut squash – peel, cut in half lengthwise, de-seed and cube
  • 200g frozen peas
  • 400g spinach – washed
  • 400g tin of chopped tomatoes
  • 2 onions – peeled and chopped
  • 2 cloves garlic – peeled and crushed
  • 375ml vegetable stock
  • 1 tbsp olive oil
  • 1 tsp black mustard seed (if unavailable, use white mustard seed)
  • 1 tsp ground cardamom (or 5-6 roughly crushed whole pods)
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 4 dry curry leaves (if available)


  1. Heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until they pop.
  2. Add the onion, garlic, cardamom, coriander and cook for 1-2 minutes.
  3. Add the butternut squash and tomato and cook for 8 minutes.
  4. Heat the stock and add, along with curry leaves and garam masala. Cook on low heat until the squash is soft, approx 20-30 minutes.
  5. For the last few minutes, add the spinach and peas and stir until spinach has wilted and peas are heated through.
  6. Serve with rice.

Japanese noodles with portobello mushrooms & teriyaki glaze

  • 500g egg-free noodles (such as rice noodles or Blue Dragon wholewheat noodles)
  • 250g smoked tofu – cut into small cubes
  • Bunch spring onions – chopped
  • 500g portobello mushrooms – chopped roughly
  • 1 red pepper – de-seeded and finely chopped
  • 2 cloves garlic – peeled and crushed
  • 1 tbsp of sesame oil
  • 6 tbsp dry sherry
  • 3 tbsp soy sauce
  • 3 tbsp water
  • 1 tbsp sugar


  1. Make the glaze by putting the sherry, soy sauce, water and sugar in a pan and cook on a high heat. Turn down the heat once the glaze is hot and stir constantly until thick – about 10 minutes. Take off the heat and leave to one side.
  2. Fry the mushrooms and garlic in the sesame oil over a high heat in a wok or large saucepan, stirring all the time. When it starts to sizzle, and the water from the mushrooms starts to evaporate, add the red pepper and cook through, then throw in the spring onions and tofu. Allow to warm through. Turn off heat and put lid on pan to keep mixture warm while cooking the noodles.
  3. Cook the noodles as directed, then stir them into the mushroom mixture along with the teriyaki glaze. Serve straight away.

Asparagus risotto

  • 320g risotto/arborio rice
  • 1 litre vegetable stock
  • 2 onions – peeled and finely chopped
  • 3 sticks celery – finely chopped, or 3 carrots – grated
  • 250g frozen peas
  • 1 glass of vegan white wine (optional)
  • 2 cloves garlic – peeled and crushed
  • 125g fresh asparagus tips – washed
  • 2 tbsp olive oil
  • Handful fresh basil leaves rolled up and chopped


  1. Bring the vegetable stock to the boil and cook the asparagus in it for about 3-4 minutes, then remove with a slotted spoon and set aside. Keep the stock on a low heat.
  2. In a large frying pan or saucepan heat oil and cook the garlic, onion and celery or carrots for a minute or two, add the risotto rice and stir this into the vegetable and oil mixture so that it is well coated. Add wine if using and allow to sizzle, turning mixture constantly.
  3. Now start adding the hot stock into the rice mixture a ladle-full at a time and stir well. When this stock has been absorbed add the next ladle-full. Carry on until all stock is used up and the rice is cooked. Should take approx 20-25 minutes.
  4. Five minutes before the end, add the peas and asparagus and allow to warm through. Take off heat, fold in the basil and season with freshly ground black pepper to taste.

Chestnut stuffed roasted onions

  • 4 large, red onions
  • 1x 400g tin of lentils – drain and rinse
  • 6 slices day-old wholemeal bread – rubbed through hands and broken into crumbs
  • 250g fresh chestnuts – shell, peel and chop coarsely (or use vacuum packed whole chestnuts)
  • 4 sticks celery – finely chopped
  • A few sage leaves – finely chopped
  • Sprig of thyme – leaves taken off stalk
  • Sprig of rosemary – leaves taken off stalk
  • Handful of fresh parsley – chopped
  • Olive oil
  • Salt and fresh ground black pepper to taste


  1. To make stuffing (this can be made in advance and kept in fridge over night): Preheat the oven to 160C/325F/Gas Mark 3. Place the breadcrumbs in a shallow baking tin and bake in the oven until golden, approx 10-15 minutes. Take out and allow to cool. In a large saucepan, heat enough oil to cook the celery and herbs (except parsley), over a moderate heat, until the celery is soft. Add chestnuts and cook for a further minute. Add the lentils and breadcrumbs to the chestnut mix. Stir in the parsley, salt and pepper. Let stuffing cool completely.
  2. For the onions, chop off tops and keep to one side. Peel, then chop off bottoms so they will sit on a flat surface. Use your hands to rub a little oil over the surface of the onions. Sprinkle with pepper and roast at 180C/350F/Gas Mark 4 for 20 minutes, or until they start to soften. Take out of the oven and when cool enough to handle, push out the centres, leaving a hollow shell to take stuffing. Chop up the removed onion centres and add to stuffing. Fill the hollow onions with the stuffing. Sit the onion tops back on and bake in the oven for a further 30 minutes.
  3. Roll any remaining stuffing into balls and cook with the onions
  4. Serve as part of a Sunday roast dinner.


  • 1 pizza base (most are vegan, but check packaging, or alternatively use large pitta breads)
  • half a packet of smoked tofu – thinly sliced
  • 1 tbsp tomato puree – mixed with 1 tbsp of water
  • About 6 mushrooms – thinly sliced
  • 1 small onion – thinly sliced
  • 1 tomato – thickly sliced
  • a few olives
  • small tin of pineapple chunks
  • chilli flakes, pumpkin and/or sunflower seeds
  • 100g dairy-free cheese (e.g. Violife for Pizza) – grated
  • 2 tbsp sunflower oil


  1. Pre-heat the oven to 200C/400F/Gas Mark 6.
  2. Place pizza base on a flat baking sheet.
  3. Spread tomato puree on top of the pizza base.
  4. Add a layer of thinly sliced onions, a layer of thinly sliced mushroom and a layer of thinly sliced smoked tofu.
  5. Top this with olives, pineapple pieces, tomato slices and cheese, finishing with chilli flakes, pumpkin seeds and sunflower seeds.
  6. Drizzle over the 2 tablespoons of sunflower oil as evenly as possible.
  7. Cook for about 30 minutes or until done to your taste.