Don’t get stuck cooking the same dishes over and over – get creative this Veganuary with these easy recipes from Waitrose
Vegan Tomato Soup with Spinach Ravioli
Preparation time: 15 minutes, plus cooling
Cooking time: 45 minutes
- 2 x 300g packs Waitrose 1 Red Choice Tomatoes, halved
- 3 medium leeks, trimmed and roughly chopped
- 5 garlic cloves, peeled and halved
- 4 thyme sprigs
- 2 tbsp olive oil
- 400g can butter beans, rinsed and drained
- 500ml Cooks’ Ingredients Fresh Vegetable Stock
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 250g pack Waitrose & Partners Vegan Spinach Ravioli
- Handful basil leaves
1. Preheat the oven to 200°C, gas mark 6. Put the tomatoes, along with any vines (for extra flavour), in a large roasting tray. Add the leeks, garlic and thyme; drizzle over the olive oil and season. Roast for 25 minutes, then add the butter beans, stock and 250ml water to the tray; return to the oven for another 15 minutes. Set aside to cool for 10 minutes.
2. Remove and discard any woody thyme sprigs and tomato vines from the tray, then tip the contents into a large blender with 1 tbsp extra virgin olive oil. Whizz until smooth, loosening with more water if needed and adjusting the seasoning (you may need to add a pinch of sugar or honey, too).
3. Cook the ravioli according to pack instructions, then drain and toss with the remaining 1 tbsp extra virgin olive oil. Reheat the soup if necessary and divide between bowls. Top each bowl with a few ravioli and basil leaves.
Vegan Sausage Pasta
Preparation time: 10 minutes
Cooking time: 20 minutes
- 400g cherry tomatoes
- 4 garlic cloves, sliced
- 3 tbsp olive oil
- 300g pack Linda McCartney’s 6 Vegetarian Sausages
- 2 courgettes, trimmed and sliced
- Pinch salt
- 300g elicoidali pasta tubes
- Handful basil leaves
1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes, garlic and 2 tbsp oil in a roasting tin; season. Remove the packaging and film from the sausages but leave in the foil tray. Put the roasting tin and foil tray in the oven for 15 minutes, giving each one a toss halfway through.
2. Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the courgettes with the pinch of salt for about 8 minutes, turning regularly until golden. In a separate pan of boiling water, simmer the pasta for 10-12 minutes then drain, reserving a cup of pasta water.
3. Remove the courgettes from the frying pan and set aside on a plate. Slice the sausages and add to the pan, frying for a couple of minutes, then tip in the pasta, tomatoes, any roasting juices, 2-3 tbsp pasta water and the courgettes. Toss together briefly and serve scattered with basil leaves.
Cook’s tip: Top with toasted flaked almonds to serve, if liked.
Room for dessert?
Frosted Lemon Cake
Preparation time: 15 minutes
Cooking time: 40 minutes
- 75ml sunflower oil, plus extra for greasing
- 250g plain flour
- 2 tsp baking powder
- 175g caster sugar
- 250ml Alpro Soya Original
- Juice and grated zest 1 lemon
- 50g Pure Dairy Free Sunflower spread
- 50g icing sugar
1. Preheat the oven to 180ºC, gas mark 4. Grease a 12.5cm x 23cm (900g) loaf tin with a little oil and line the base with parchment paper.
2. Sift the flour, baking powder and a pinch of salt into a large bowl. Stir in the sugar.
3. Whisk the oil, Alpro Soya, lemon juice and half the lemon zest together, then fold the mixture into the dry ingredients to make a smooth batter. Pour the batter into the tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for a few minutes then turn out onto a wire rack, remove the paper and leave to cool completely.
4. To make the frosting, beat the spread and icing sugar together until smooth. Reserve a pinch of lemon zest, then fold the remainder into the frosting and spread over the top of the cake. Finish with a sprinkling of lemon zest on top and serve.
Cook’s tip: If you like you can substitute the lemon with orange or lime to vary the flavour of the cake.
Thousands of recipes can be found at www.waitrose.com/recipes