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!

Beef-style casserole

  • 250g dried soya chunks (available from health food shops)
  • 2 large onions – sliced
  • 6 carrots – cubed (or mushrooms, aubergines or red peppers)
  • 6 celery sticks – sliced
  • 2 tins of chopped tomatoes
  • 200ml dry sherry
  • 1 tbsp yeast extract
  • 1 veggie stock cube
  • 2-3 garlic cloves – crushed
  • 2 chillies – chopped
  • dash of soy sauce
  • 3-4 tablespoons sunflower oil


  1. Soak the soya chunks in hot water for around 30 minutes.
  2. In a large pan, gently saute the onions, carrots, celery and garlic for about 15 minutes in the oil.
  3. Add the sherry and cook for a few minutes to evapourate off the alcohol.
  4. Add the tinned tomatoes, yeast extract, stock cube and the chillies.
  5. Add soya chunks and sufficient water to cover the stew.
  6. Simmer on a very low heat for approximately one hour, stirring occasionally.
  7. Serve with rice, potatoes or crusty bread.

Imam bayildi

  • 1 onion – peeled and chopped
  • 200g tin of chopped tomatoes
  • 2 tbsp currants
  • 1 pinch cinnamon
  • 1 pinch ground cloves
  • fresh parsley
  • 30g pine nuts
  • 4 smallish aubergines
  • 1 garlic clove
  • 1 bayleaf
  • squeeze lemon juice
  • raw cane sugar
  • olive oil
  • 70ml water
  • black pepper


  1. Sauté the onion until soft in 2 tablespoons of olive oil.
  2. Add the tomatoes to the onion, and then stir in the currants, cinnamon, cloves and lots of freshly ground black pepper.
  3. Cook for 20-30 minutes until reduced, then add 2 tablespoons (or more!) fresh chopped parsley and all the pine nuts.
  4. Rinse the aubergines and cut slits in them.
  5. Stuff the cooked mixture into the slits in the aubergines and place them in a shallow oven dish.
  6. Mix 70ml water with 70ml olive oil, the garlic (peeled and crushed), bayleaf, lemon juice and a pinch of sugar.
  7. Pour this mixture over the aubergines, cover with foil and bake at 180C/350F/Gas Mark 4 for 30 minutes.
  8. Serve chilled with crusty bread.

Giant stuffed mushrooms

  • 6 large field mushrooms – left whole
  • 1 tbsp olive oil
  • 1 small onion – finely chopped
  • 25g fresh wholemeal breadcrumbs
  • dried marjoram
  • 30g pine nuts
  • 85g tin sweetcorn
  • black pepper
  • pinch of salt
  • fresh parsley


  1. Wipe the mushrooms clean then remove and finely chop the stems.
  2. Sauté half the onion in the olive oil for a few minutes, then add the mushroom stems.
  3. Once tender, remove from the heat. Thoroughly mix in the breadcrumbs, a teaspoon of marjoram, pine nuts (or sunflower seeds), sweetcorn, plenty of freshly ground black pepper and a pinch of salt.
  4. Preheat the oven to 190C/375F/Gas Mark 5.
  5. Place the mushrooms in a shallow oven dish and pile the filling into them. Drizzle them with a little oil.
  6. Bake them for 20 minutes and garnish with fresh parsley. Serve hot.

Cauliflower and chickpea curry

  • 2 tbsp vegetable oil
  • 1 medium onion – chopped
  • 2 garlic cloves – chopped
  • 3 tbsp curry powder
  • 450g carrots – peeled and sliced
  • 225g mushrooms – sliced
  • 1 small cauliflower – broken into florets
  • 2 tbsp tomato purée
  • 275g tin of chopped tomatoes
  • 600ml vegetable stock
  • 225g tin of chick peas
  • salt and pepper


  1. Heat the oil in a large pan and gently fry the onions for 2 minutes.
  2. Add the garlic and curry powder, stir and leave to cook gently for a further 2 minutes.
  3. Add the carrots, mushrooms and cauliflower florets and gently fry until softened.
  4. Add the tomato puree, tinned tomatoes and stock, then bring to the boil.
  5. Leave to simmer gently for 20 minutes, then stir in the chickpeas. Season to taste.
  6. Serve with boiled rice or jacket potato.

Chilli special

  • 1 tbsp olive oil
  • 1 medium onion – finely chopped
  • 175g mixed vegetables (eg. celery, peppers, sweet potato) – diced
  • 225g tin of kidney beans
  • 1 garlic clove – crushed
  • 2 tsp chilli powder
  • 275g tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 300ml vegetable stock
  • 50g bulgar wheat
  • 1 tbsp chopped fresh basil/parsley (or 1½ tbsp if dried)
  • 1 tbsp soy sauce
  • salt and pepper to taste


  1. Heat oil and gently fry the onion and vegetables until softened.
  2. Add beans, garlic and spices and fry for 2 minutes.
  3. Add tomatoes, tomato purée, stock and bulgar wheat. Simmer, partially covered, for 15-20 minutes until the liquid has reduced and thickened.
  4. Stir in the shoyu and basil.
  5. Serve with rice or nachos.

Savoury vegetable crumble

For the filling

  • 2 tbsp vegetable oil
  • 2 garlic cloves – peeled and crushed
  • 2 onions – peeled and chopped
  • 2 carrots – peeled and diced
  • 2 celery sticks – sliced
  • 1 courgette – diced
  • 600ml vegetable stock
  • 225g red lentils
  • 1 tbsp yeast extract
  • 1 tbsp fresh parsley, chopped (or 1½ tbsp if dried)
  • Salt and black pepper to taste

For the crumble

  • 75g breadcrumbs
  • 50g plain flour
  • 2 tbsp sunflower seeds
  • 2 tbsp chopped nuts
  • 75g vegetable margarine


  1. Heat the oil in a large heavy saucepan. Gently fry the onion, garlic and remaining vegetables for 2 minutes.
  2. Stir in the lentils, vegetable stock and yeast extract. (If using dried herbs, they need to be added at this stage).
  3. Simmer the ingredients for 40-45 minutes, stirring occasionally, until most of the liquid has been absorbed, and the lentils are cooked.
  4. Add the fresh herbs, if using, and season with salt and pepper to taste.
  5. Pre-heat the oven to 200C/400F/Gas mark 6.
  6. Place the vegetable mixture into a greased oven-proof dish.
  7. Melt the margarine in a separate saucepan or in a bowl in the microwave.
  8. Stir in the remaining crumble ingredients and mix well.
  9. Sprinkle the crumble over the vegetable mixture and bake for 20-25 minutes.

Began bharta

Serves 2

  • 2 aubergines
  • 1 large onion – chopped
  • 3/4 tbsp tomato purée or 1 fresh tomato
  • 1 tsp fresh ginger – finely chopped
  • 1 garlic clove – minced or finely chopped
  • 2 tbsp vegetable oil
  • 1/4 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric
  • Salt to taste
  • Fresh coriander (leaves from 3 small bunches)


  1. Lightly coat the aubergines with vegetable oil. Place them under a grill and cook until tender (they can also be cooked over a charcoal barbeque grill).
  2. Remove and allow to cool. Peel away the outer skin and chop the flesh.
  3. Put the 2 tbsp of vegetable oil in a frying pan over a medium heat. Add chopped onion and stir until just golden brown. Add ginger and garlic and stir for a few minutes.
  4. Reduce the heat, add tomato purée or chopped tomato and mix.
  5. Add the chopped aubergine and keep stirring, then add the spices – turmeric, salt, chilli, coriander powder and cumin. Keep stirring on low heat until cooked.
  6. Serve with cooked rice, granished with fresh coriander leaves.

Fish-e-less pie

  • 2 packets of VBites fish-style steaks OR
  • 1 packet VBites fish-style fingers
  • 250g mushrooms – sliced thick
  • 750g mashed potato – cooked in vegetable stock
  • 1 heaped tbsp wholemeal flour
  • 125ml soya milk
  • 2 tbsp vegetable oil
  • 50g dairy-free hard cheese – chopped into small pieces
  • 2 tbsp fresh chopped parsley
  • 1 tbsp capers
  • Fresh ground black pepper
  • Little extra oil


  1. Make a white sauce by heat oil in saucepan, adding the flour and cooking for a minute or two, stirring constantly. Take off the heat when it has stopped bubbling add soya milk, slowly stirring until smooth. Add cheezly pieces, parsley, black pepper and capers to taste, stir and put aside.
  2. Mash potatoes and add a little oil and black pepper.
  3. Lay fish steaks or fingers in ovenproof dish, spread on white sauce.
  4. Spread potatoes over the top, add mushrooms and drizzle a tiny bit of oil.
  5. Bake in hot oven 200°C/400°F/Gas Mark 6 for 30-40 mins until top is golden brown.
  6. Serve withgreen vegetables or a fresh salad.

Pumpkin with chilli

  • 800g pumpkin
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp grated fresh ginger
  • 2 red chillies, finely chopped
  • 1 tsp finely grated lime zest
  • 1 tbsp lime juice
  • 2 tbsps soy sauce
  • 185ml vegetable stock
  • 1 tsp sugar
  • handful of coriander leaves


  1. Peel the pumpkin, scoop out the seeds and dice the flesh into 1.5cm cubes.
  2. Heat the oil in a large pan.
  3. Add the garlic, ginger and chilli and stir-fry for 1 minute, while stirring constantly to prevent burning.
  4. Add the pumpkin, lime zest, lime juice, soy sauce, stock and sugar.
  5. Cover and cook for 10 minutes or until the pumpkin is tender.
  6. Remove the lid and stir for five minutes while any remaining liquid is reduced.
  7. Stir in chopped coriander leaves and serve with rice or noodles.

Pasta and sauce

Serves 2.

Could it be simpler? Cook your choice of pasta and, when cooked, stir in a few tablespoons of the wonderfully flavoured sundried tomato paste and 100ml of soya cream. Alternatively, choose from a number of shop-bought pasta sauces. Shake vegan parmesan on top.