5 easy recipe ideas for World Vegan Day

More Australians than ever are eating fewer animal products. And with an ever-expanding digital catalogue of free recipes, there’s never been an easier time to eat meat-free. This is great news, given that studies have shown that reducing personal consumption of meat and dairy is the most effective way to lower your environmental impact.

If you’re thinking about adding a few meat-and-dairy-free recipes to your repertoire, we’ve consolidated five of our favourites – covering the modern and classic from around the world.

Eggplant and chickpeas are a winning combination. But add panko breadcrumbs to the mix and it just might be love. This Woolworths recipe is a perfect vegan hors d’oeuvre, snack, or even light meal. Eggplant and chickpea patties are shallow-fried into golden bite-sized discs of perfection, served with a zesty coconut yoghurt tzatziki and the cheeky addition of chilli flakes.

There are kitchen heroes, and then there are kitchen superheroes. In our opinion, cauliflower is the latter. From the outset, this brassica (a family that also includes broccoli, cabbage, brussels sprouts, and turnips) might seem a little basic. But with some simple cooking techniques, you’ll find cauliflower is as versatile as they come. It’s also packed full of nutrients and fibre and is low in carbohydrates. This Jamie Oliver cauliflower dhal is “proper comfort food”, the recipe declares, and full of aromatic flavours like mustard seeds and coconut milk.

Vegan cooking has the power to surprise with inventive, modern dishes – but sometimes it’s the classics that prompt the widest smiles. Take, for instance, tabbouleh – a Lebanese salad that dates back to Middle Ages Levant (a historical region that covered the Eastern Mediterranean) and has endured through the centuries as a fresh and zesty dish. Try Bon Appétit’s version, with finely ground bulgur, tomatoes, lemon juice, spring onion, olive oil, and – of course – lots of parsley.

There are a few dishes that are particularly tough to find vegan substitutions for, and ramen is definitely on that list. Authentic Japanese renditions are almost always made with animal products, often hidden in plain sight (tonkotsu ramen, for instance, consists of a broth made from dissolved pork bones). Luckily, BBC Good Food has come to the rescue with this simple vegan ramen recipe. It’s packed full of flavour, calling on ingredients like sliced ginger, shiitake mushrooms, and white miso paste to do the heavy lifting.

Coconut milk, Japanese eggplant, zucchini, and tofu play starring roles in this well-rounded curry from Epicurious. The creamy, nourishing recipe will leave even your most carnivorous guests asking for more. Serve it with warm rice and sprinklings of coriander and coarsely chopped roasted peanuts.

Staff writers come from a range of backgrounds including health, wellbeing, music, tech, culture and the arts. They spend their time researching the latest data and trends in the health market to deliver up-to-date information, helping everyday Australians live healthier lives. This is general information only and is not intended as medical, health, nutritional or other advice. You should obtain professional advice from a medical or health practitioner in relation to your own personal circumstances. The information in this article is general information only and is not intended as medical, health, nutritional or other advice. You should obtain professional advice from a medical or health practitioner in relation to your own personal circumstances 

Disclaimer:
The information in this article is general information only and is not intended as financial, medical, health, nutritional, tax or other advice. It does not take into account any individual’s personal situation or needs. You should consider obtaining professional advice from a financial adviser and/or tax specialist, or medical or health practitioner, in relation to your own circumstances and before acting on this information.