World Vegan Month: 5 delicious recipes you need to try!

Serves: 4

Price per serving: £1.01

This recipe is bound to elevate your dinner time It is inspired by a firm vegan favourite from restaurant chain Wagamama’s. Vegan katsu curry is delicious, affordable and surprisingly easy to make. It is usually made with chicken, but for a vegan option you can use aubergine.

For this recipe you will need:

• 2 aubergines – 75p each
• 1 large carrot – 7p each
• 1 onion – 12p each
• 3 garlic cloves – 20p per bulb
• 250g long-grain rice – 45p per 1kg bag
• Curry powder – £1.05 per 80g
• Plain flour – 58p per 1.5kg bag
• Vegetable stock – 75p per 10 pack
• Golden Syrup – £1.35 per 680g tube
• 400ml Coconut milk – £1.00 per 400ml can
• Breadcrumbs – 85p per 175g tub

The great thing about this recipe is, many of the ingredients are likely to already be in your store cupboard. If you already have stock cubes or flour, rice or soy sauce, you are already on track.

You could even make your own breadcrumbs if you have bread already. Place a few slices of bread in an oven or air-fryer on a low temperature, until it is dried out. Then, rip your dried bread into pieces and place them in a food processor. Blend for a few seconds and voila, you have homemade breadcrumbs!

The steps to make the curry are easy. Dice the onions and carrots and sweat in a pan with a little oil. Add the garlic, curry powder and a little flour. Slowly stir in the stock, syrup and soy sauce, and simmer until the carrots are soft. Blend this mixture to create your katsu sauce.

Slice the aubergine lengthwise, cutting from top to bottom. Try to get six slices from each aubergine – three per serving. Next comes the fun bit! You would usually coat your aubergine slices in egg. Instead, make a slurry of flour and water and dip the aubergine in to cover it.

Coat the aubergine slices in flour, dip into your egg mixture, and then coat in breadcrumbs. Repeat this step until all your slices are coated in golden, delicious breadcrumbs. Drizzle with a little oil and bake in the oven for 15 minutes.

Serves: 2

Price per serving: £2.31

Mexican food is the type of cuisine that is always delicious, whether it contains meat or not. Vegan tacos are an easy and quick dish that you can make after work, or on the days you aren’t in the mood to spend too long cooking.

For this recipe you will need:

• Tofu – £1.70 per 349g
• 1 onion – 12p each
• 1 pepper – £1.25 for 3; 42p each
• Black beans – 60p per can
• Taco shells – £1.50 for 12
• Taco seasoning – 80p
• Cucumber – 69p each

Using a taco kit makes it even easier, as all your spices are ready to go. However, if you have the spices available, you can use cumin, paprika and coriander, and buy the taco shells separately. You can garnish with cucumber to add freshness and a bit of crunch.

If you are feeling like it, you could even use a vegan cheese alternative. Tesco do their own vegan cheddar alternative – £2 for 200g. This is about 30p per serving.

Serves: 4

Price per serving: £1.23

Risotto is great because it really hits the spot. It’s a great comfort food and relatively easy to make. Plus, you can make it without breaking the bank on expensive ingredients. You can make this as a winter warmer or serve with salad and bread in summer for an alfresco lunch.

For this recipe you will need:

• Arborio risotto rice – £2.05 per 1Kg
• 1 onion – 12p each
• 3 cloves of garlic – 20p per bulb
• Vegetable stock – 75p per pack of 10
• 125g asparagus – £2.00
• 90g frozen garden peas – 55p per 900g bag
• Lemon juice – 65p per 250ml bottle
• Vegan cheese – £2.75 per 200g bag – optional
• Salt and pepper to taste

This creamy and delicious risotto can be made in three easy steps. Sweat the onions and garlic in a little oil until the onions are translucent. Add the rice and toast for a minute or so, before adding the lemon juice and a ladle of stock. Stir frequently until most of the liquid has been absorbed by the rice.

After this, add the rest of the vegetable stock bit by bit, stirring frequently. The risotto will start to look thick and creamy. When the last bit of vegetable stock has been added to the rice, add the asparagus and peas to the risotto. When they have cooked through, add a little salt and pepper to taste, and some vegan parmesan if you would like.

That’s it! It’s as easy as three steps. Unlike some dishes, though, risotto requires constant attention to ensure the rice does not stick to the pan or burn.

Serves: 4

Price per portion: 65p

Orzo is similar to risotto in some ways. It is a type of pasta, consisting of small, rice-like grains. It is light and delicious, and can be used in pasta salads, soups and mixed with broth to form a thick, creamy consistency – much like risotto. This recipe is perfect for both lunch and dinner – it’s cheap, filling and pretty kid-friendly! We know it will become a firm favourite.

For this recipe you will need:

• Orzo – £1.90 per 500g bag
• Chopped tomatoes – 32p per 400g can
• 4 cloves of garlic – 20p per bulb
• Vegetable stock – 75p per 10 pack
• Mixed dried herbs – £1.20 per 18g
• Capers – £2.00 per 190g jar

Like normal pasta, orzo is super easy and quick to make.  This dish is great on its own, but you can add chilli flakes for an extra kick if you fancy.

To begin with, fry your garlic, mixed dried herbs and chilli flakes (if using) in a little oil on medium heat. When the garlic has turned golden, add the orzo and mix for a minute or so. Ad your vegetable stock and tinned tomatoes, giving it a good stir. Stir frequently until boiling. Then, turn down the heat, cover and leave to simmer for about 8 minutes.

Serves: 4

Price per portion: 71p 

It’s still chilly outside, which means it is perfect soup weather. This creamy, warming vegan mushroom soup is sure to quell the chill from your bones. Soup is good for our purse strings, too. It can be made in bulk, frozen and eaten for lunches and dinners.

For this recipe you will need:

• Mushrooms – 90p per 300g pack (2 needed)
• 1 onion – 12p each
• 1 garlic clove – 20p per bulb
• Vegetable stock – 75p per 10 pack
• Fresh thyme – 52p
• Cashew nuts – 60p per 25g pouch
• Flour – 58p per 1.5kg bag

Firstly, you will need to make a quick cashew milk mixture. Simply blend your cashews with vegetable stock until smooth. Cut your onions finely and sauté them with your garlic and a pinch of salt and pepper. Once the onion is translucent, add your mushrooms.

Keep stirring until the mushrooms are tender. Add your thyme and flour and mix well. Add your stock, and when it comes to the boil, add your homemade cashew milk. You can add more stock or more flour to thin or thicken the soup further, depending on your preference.