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High Profile Magazine

4 Recipes To Try This Veganuary

Three bean chilli

Three bean chilli is a vegan staple, and you can generally find the ingredients for it already in your cupboard! If you’re looking for an easy vegan dish, this is what you’re after.

Ingredients (Serves 4)

400g can kidney beans, drained
400g can pinto beans, drained
400g can black beans
400g can chopped tomatoes
1 tbsp passata
1 large carrot, diced
1 onion, diced
1 red pepper, diced
1 clove garlic, minced
Chilli powder
Vegetable oil


1. Add vegetable oil to a large frying pan, then add the garlic, carrot, and onion. Fry until onions are translucent, about 8 minutes.
2. Add passata, cumin, chilli powder, and paprika. Add as much of each of the spices as you like, but around 1 tsp should be about right. Sautee for about a minute.
3. Add your chopped tomatoes, along with your diced pepper. Simmer on a low heat for around 15 minutes.
4. Add all your beans and continue to simmer for another 15 minutes. Add a pinch of salt to taste, and some water if it looks a bit dry.
5. Serve with rice or on a baked potato.

Peanut sweet potato curry

This curry is the perfect way to mix up your dinners a bit, with the peanut butter adding a little something extra to your meal. Even better, it’s packed full of veggies to make sure you’re getting your nutrients.

Ingredients (Serves 4)

3 large sweet potatoes, peeled and cut into chunks
200g spinach
2 garlic cloves, minced
1 onion, diced
3 tbsp Thai red curry paste (make sure it’s vegan!)
2 tbsp smooth peanut butter
400ml can coconut milk
1 chunk of ginger, grated
1 tbsp coconut oil
1 lime, juiced


1. Melt the coconut oil in a large saucepan over a medium heat. Add the onion, garlic, and ginger and fry for 2 minutes.
2. Add your Thai red curry paste, along with your peanut butter, sweet potato, coconut milk, and 200ml of water. Bring to the boil then simmer over a medium heat for around 25 minutes or until your sweet potato has gone lovely and soft.
4. Add your spinach and lime juice, and keep on the heat until the spinach has wilted.
5. Serve with rice.

Vegetable fajitas

Who doesn’t love fajitas, right? Well, just because you’re vegan now, doesn’t mean you can’t still enjoy this popular dinner.
Ingredients (Serves 4)

2 peppers, sliced
1 red onion, diced
200g closed cup mushrooms, sliced
400g can black beans, drained
1 garlic clove, minced
Chilli powder
1 lime
Vegetable oil
8 tortilla wraps
1 avocado


1. Heat some vegetable oil in a frying pan. Add your onion, peppers, and mushrooms, and fry until the onion is translucent and the peppers are soft, about 8-10 minutes.
2. Add the garlic and spices to your taste (around 1 tsp of each is probably about right), along with your lime juice. Fry for another 2 minutes.
3. Add your black beans and turn the heat down to medium. While this is cooking, warm the tortilla wraps in the microwave for about 30 seconds.
4. Serve the wraps with your vegetable mix and some chopped avocado.

Vegan mac and cheese

There is no better comfort food than mac and cheese, that’s just a fact. So, if you’re craving a bowl of melty goodness, then follow this recipe and be delighted!

Ingredients (Serves 4)

250g dried macaroni
700ml unsweetened soya milk
75g vegan margarine
60g plain flour
1 tsp English mustard
1.5 tsp nutritional yeast
60g vegan cheese, grated
3 cloves garlic, minced
Onion powder
Olive oil
40g breadcrumbs


1. Preheat your oven to 180C/350F/gas mark 4. Boil your macaroni in a large pan of salted water for as long as the packet indicates is necessary.
2. Bring your soya milk to the boil over a medium heat with 1 tsp of onion powder. When boiled, remove it from the heat.
3. Melt your margarine in a pan, then add your flour, stirring continuously until it forms a smooth paste. Add your milk in bit by bit, whisking until completely smooth. Bring this roux mixture to the boil and then simmer for about 10 minutes.
4. Stir in your mustard and nutritional yeast, along with your vegan cheese. Season to taste with salt and pepper. Drain your macaroni and stir it through.
5. Fry your garlic in olive oil for about 3 minutes, then remove from the pan and blend it in with your breadcrumbs and a bit more oil.
6. Place the macaroni mix into an ovenproof dish and coat with the breadcrumb mix. Cook for around 25 minutes or until golden. Serve and enjoy!

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