Eat well this Veganuary: affordable recipes that fit your budget

Looking to try Veganuary without overspending?

Chef Sue Gajathar’s easy, cost-conscious recipes prove that plant-based cooking can be both delicious and affordable.

From quick breakfasts to hearty dinners, these recipes are designed to help you eat well while keeping costs low.

Simple, perfect hummus

Makes about 2 cups

Ingredients

• 1 can of chickpeas or 2 cups of boiled chickpeas
• 3tbsp good-quality tahini (optional)
• 3tbsp fresh lemon juice
• 1 small garlic clove, minced
• ¼ tsp ground cumin
• Salt to taste
• Crackle of pepper
• 3 - 4 ice cubes
• 2 - 4 tbsp cold water
• 3tbsp olive oil
• For serving: Extra virgin olive oil, paprika, and/or chopped parsley

Method

The secret step: Drain and rinse your chickpeas. Then, add them to a large bowl with plenty of water. Gently rub them between your hands - the skins will start to float to the top! Pour off the skins. It’s tedious but so worth it for that silky texture.

Blend the base: In your food processor, combine the tahini and fresh lemon juice. Blend for a minute. Add flavours: Add the minced garlic, cumin, salt and pepper. Blend again until smooth.

Incorporate chickpeas: Add the peeled chickpeas to the food processor. Blend for a few minutes, stopping to scrape down the sides. It will be thick and still a bit gritty. The ice cube trick: While the processor is running, add the ice cubes, one at a time.

The ice cools down the mixture, helping it emulsify and become fluffy instead of gummy.

With the processor still running, stream in the cold water, one tablespoon at a time, until you reach your perfect, smooth, creamy consistency.

Taste and adjust seasoning - maybe more salt or lemon juice? Transfer to a bowl, make a swoosh with the back of a spoon, and drizzle generously with olive oil.

Sprinkle with paprika for that classic finish.

Chickpea and lentil curry 

Ingredients

• 80ml sunflower oil
• 1 tsp whole cumin
• 1 tsp fenugreek seeds
• 1 tsp whole black mustard seeds
• 1 onion, sliced
• 3 - 4 cloves garlic, peeled and thinly sliced
• 3 green or red chillies, finely sliced
• 2 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp chilli powder (optional)
• 3 tsp masala
• ½ tsp turmeric powder
• 4 - 5 medium tomatoes, blended or grated
• 1tbsp brown sugar
• 2 X 400g cans chickpeas, drained and rinsed
• 50g cooked brown lentils
• Salt
• 200ml coconut cream (optional)
• Fresh coriander for garnish
• 2 stems of curry leaves (optional)

Method

Heat oil in a saucepan. Add cumin, fenugreek and mustard seeds. Once seeds start splitting, add sliced onion. Once the onion is translucent, add garlic and chillies.

Add ground spices (coriander, cumin, chilli, masala and turmeric powder). Cook on low heat.  Add blended tomatoes and 250ml of boiling water, and continue to cook on low heat for 25 to 30 minutes.

Add brown sugar. Add chickpeas and lentils and cook on low heat for 5 minutes. Add salt to taste and coconut cream and simmer for 5 minutes.

Garnish with coriander and curry leaves. Serve with basmati rice or roti.

Vegan omelette

Ingredients

• ½ cup chickpea flour (sifted)
• ½ cup water
• ½ tsp baking powder
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp garam masala
• Black salt to taste
• ¼ tsp crackle of black pepper
• 2 tbsp sunflower oil
• 2 slices of The Vegan Chef Bacon (optional)
• 25g vegan cheese (optional)
• Sriracha sauce (optional)

Method  

Make the batter: In a bowl, whisk together dry ingredients. Gradually add water while whisking. The batter should be smooth and pourable.

Cook the omelette: Heat oil in a non-stick skillet over medium heat. Fry vegan bacon for 2 minutes and set aside.

Pour the batter into the pan, tilting to spread evenly. Cook until the edges set, and bubbles form on top.

Flip the omelette, add cheese and vegan bacon and carefully fold in half. Once cooked, slide onto a plate.

Optional, drizzle with sriracha sauce.