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!

Cauliflower and chickpea curry

Serves 2-4.

  • 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.

Baigan bharta

Baigan_(_Brinjal_)_BhartaServes 2

  • 2 aubergines
  • 1 large onion – peeled and chopped
  • 3/4 tbsp tomato purée or 1 fresh chopped 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


  1. Lightly coat the aubergines with vegetable oil. Place them under a grill and cook until tender.
  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 flesh 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.

Savoury vegetable crumble

Savoury_crumble_with_eggplants_and_courgettes_(17743013226)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 (1-2 stock cubes dissolved in 600ml boiling water)
  • 225g red lentils
  • 1 tbsp yeast extract (Marmite)
  • 1½ tbsp mixed herbs
  • Salt and black pepper to taste

For the crumble

  • 75g breadcrumbs
  • 50g plain flour
  • 75g vegetable margarine
  • 2 tbsp chopped nuts or seeds (optional)


  1. Heat the oil in a large, heavy saucepan. Gently fry the onion, garlic and other vegetables for 2 minutes.
  2. Stir in the lentils, vegetable stock, yeast extract and mixed herbs.
  3. Simmer the ingredients for 40-45 minutes, stirring occasionally, until most of the liquid has been absorbed, and the lentils are cooked.
  4. Season with salt and pepper to taste.
  5. Pre-heat the oven to 200C or 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.

Giant stuffed mushrooms

1234969036_2153ab9361Serves 1.

  • 2-3 large field mushrooms – left whole
  • 85g packet of sage and onion stuffing
  • Dairy-free cheese – sliced


  1. Pre-heat the oven 190C or Gas Mark 5.
  2. Carefully remove the stalks from the mushrooms
  3. Make up the stuffing mix as directed on the packet and pile it into the mushrooms once set.
  4. Lay slices of the dairy-free cheese over the stuffed mushrooms.
  5. Place the mushrooms in a shallow baking tray and cook in the oven for around 20 minutes.
  6. Serve with green vegetables and mashed potatoes, or as an alternative to meat as part of a roast dinner.

Butternut squash curry

spinach-and-pumpkin-curryServes 2-4.

  • 1 large butternut squash – peeled, cut in half lengthwise, deseeded and cubed
  • 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 stock cube dissolved in 375ml boiling water)
  • 1 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 2 tsp garam masala or curry powder


  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 garam masala or curry powder. 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.

Vegetable Pillow

  • 1 medium aubergine – thinly slicedBedfordshire_Clanger
  • 1 medium leek – thinly sliced
  • 1 red pepper – de-seeded and thinly sliced
  • 1 small onion – peeled and thinly sliced
  • 1 tbsp tomato puree
  • Juice and grated rind of 1 orange
  • 2 tsp dried mixed herbs
  • Salt and black pepper
  • Vegetable oil
  • 1 pack of ready-to-use vegan puff pastry (available from most supermarkets)


  1. Brush the aubergine slices with oil and grill both sides for about 5 mins until brown.
  2. Roast the pepper, onion 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 vegetable 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 or Gas Mark 6 for 20-25 mins.

Spicy and decedant lentil bolognaise

bologneseServes 2-4.

  • 1 medium onion
  • 3 garlic cloves
  • 3 celery sticks
  • 1 red chilli with seeds
  • 2x 400g tins of chopped tomatoes
  • 1 cup (250ml) red split lentils
  • 1/2 cup (125ml) of vegan red wine
  • 1.5 tbsps sugar
  • 1 tbsp mixed herbs
  • 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 (herbs, 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.

Pitta pizzas

Tomato_and_Artichoke_Pita_Pizza_(Vegan)_(5696459897)Serves 1.

  • 3 pitta breads
  • 3 tbsp tomato paste
  • 100g dairy-free melty cheese (such as VBites Mozzarella Style Cheezly) – grated
  • Your favourite vegetable toppings (e.g. mushrooms, peppers, onion, sweetcorn, olives, etc)
  • Mixed herbs


  1. Pre-heat the oven to 200C or Gas Mark 6.
  2. Mix the tomato paste with an equal amount of water to make a smooth sauce. Spread this on top of three pitta breads.
  3. Add your favourite vegetable toppings, then cover with the grated dairy-free cheese.
  4. Cook in the oven for around 20 minutes, or until the edge of the pittas are golden brown.
  5. Sprinkle the mixed herbs over the top if desired.

Pasta and sauce

Serves 2.

  • 150g dried pasta
  • Jar of tomato-based pasta sauce
  • 100g dairy-free vegan cheese – grated
  • Olives and sun-dried tomatoes (optional)


  1. Boil the pasta as directed on the packet, then drain.
  2. Return the pasta to the saucepan, stir in the sauce and heat gently, stirring frequently.
  3. When warmed through, add the olives and sun-dried tomatoes, if desired, and serve with the dairy cheese scattered on top.

Bangers and mash

Serves 1.

  • 100g potatoes – peeled and chopped
  • 1/2 pack of vegan sausages (such as Fry’s or Linda McCartney)
  • Frozen peas and/or carrots

Boil the potatoes until very soft and then drain and mash, adding a little soya milk or margarine if desired. In a separate pan, boil the peas and carrots until tender, but not too soft. Grill the sausages as directed on the packet. Then serve together with vegetable gravy.

For a Scottish twist, serve with McSween Vegetarian Haggis instead of sausages.