Simple Vegan Recipes for Beginners (and seasoned veggie eaters) 

Written by Morgan Egan

Ready to get your veggies in? And before you go ‘Ew no!’ at the sight of all that green, we’re here to help you out. So, whether you’re a seasoned vegan, or dabbling in plant-based recipes for the first time, these beginner-friendly vegan recipes are simple to make, and will have both veg and meat-eaters say ‘Yum!’ We’ve even decided to go one step further and share our favourites, using veggies you can order from your own milkround. 

Now onto the main courses! 

Broccoli, Chickpea, and Potato Curry 

This simple vegan curry recipe is filling, warming, and tastes like a hug in a bowl! If you’re into spice, why not add a couple of chilies to heat things up? Also, if you’re a beginner, don’t be intimidated by the ingredients list! Most of these items can be sourced from your milkround, or you’ll already have them in your pantry.  

Ingredients: 

1 onion 

3 cloves of garlic 

Small chunk of fresh ginger 

1 tbsp olive oil 

1 tsp ground cumin 

1 tsp ground coriander 

1 tsp ground turmeric 

1 tsp garam masala 

400g tin of tomatoes  

400g potatoes 

400g tin of chickpeas 

100g purple sprouting broccoli 

Method: 

  1. 1. In a pan, sauté your onions, garlic, and ginger until they’re soft and fragrant.  
  1. 2. Take the sautéed onions, garlic, and ginger and place in a blender or food processer with about 3 tbsps of water. Give it a good mix until it’s smooth. 
  1. 3. Pour the mixture back into the heated pan (that was the hardest part!). Add all of your spices plus your tin of tomatoes and bring to a simmer. Smell good yet? 
  1. 4. Add the potatoes, chickpeas, and broccoli to the pan, along with about half a tin full of water. We want to get this curry nice and saucy.  
  1. 5. Cook for about 30 minutes, or until the potatoes and broccoli are cooked through and the curry has thickened up a bit. 
  1. 6. Serve with rice or your favourite naan.  
  1. 7. Enjoy! 

Broccoli and Peanut Soba Noodles 

This dish is fresh and zingy, complete with a creamy peanut sauce! It all comes together in around 20 minutes, which makes it the perfect weeknight meal, or an easy vegan lunch.  

Ingredients: 

150g soba noodles 

1 tsp sesame oil 

100g purple sprouting broccoli 

1 grated carrot 

100g edamame beans 

2 tbsp peanut butter 

1 tbsp soy sauce 

1 tbsp rice vinegar 

1 tbsp grated ginger 

1 clove of garlic 

1 lime, sliced 

3 spring onions 

A couple sprigs of coriander 

2 tbsp peanuts 

Method: 

  1. 1. Cook the noodles according to their instructions, for about 4 minutes. Drain and rinse with cold water, add the sesame oil, then set aside. 
  1. 2. Blanch the broccoli in boiling water until the stems are bright green, yet still have a bit of snap to them. We don’t want any soggy broccoli in this dish! Rinse with cold water and set aside. 
  1. 3. Add in the edamame and blanch for 30 seconds then drain, rinse with cold water, and set aside. 
  1. 4. Now it’s time for the sauce! Whisk together the peanut butter, soy sauce, vinegar, ginger, chopped garlic, and lime juice with a splash of boiling water.  
  1. 5. Chop the broccoli into bite sized pieces. Now it’s time to assemble. In a large bowl, mix your noodles, veggies, chopped spring onion, coriander, and sauce together until it’s all incorporated. 
  1. 6. Garnish with peanuts and a lime wedge.  
  1. 7. Enjoy! 

Vibrant Beetroot Hummus 

This dish is perfect for dipping or spreading on sandwiches, making it the ultimate condiment. And did we mention it almost looks too pretty to eat? Keyword: almost.  

Ingredients: 

250g beetroot 

400g tin of chickpeas 

1 clove of garlic 

1 tsp cumin seeds 

1 tsp ground coriander 

½ tsp sea salt 

2 tbsp extra virgin olive oil 

2 tbsp lemon juice 

Dash of ground black pepper 

Method: 

  1. 1. Cut your beetroot into chunks and place in a pot of boiling water. Cook until it’s soft and you can easily stick a fork in it. Drain and set aside. 
  1. 2. In a small pan, gently toast your cumin seeds for around 2-3 minutes, or until they’re fragrant.  
  1. 3. Place the beetroot, chickpeas, garlic, coriander, salt and olive oil into a food processor and blend until smooth. Add the cumin seeds, lemon juice, and ground black pepper and blend again.  
  1. 4. Season to taste. 
  1. 5. Enjoy! 

Is your stomach rumbling too?  

Just remember, before you try these recipes, be sure to grab those vital veggies from your milkround! We hope you enjoy these dishes as much as we do.  

Come to the veg side 

From fruits and veg, to creamy oat drink and gooey vegan brownies, we’ve got what you need to turn into a full-blown veggie. And since it’s delivered to your doorstep in plastic free packaging, you get to save the planet all while getting in your 5-a-day. 

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