World Vegan Day Recipes

Special thanks to Rebel Recipes who provided us with this recipe.

The Thought: Going vegan could be the single most important way to reduce your environmental footprint. So, in celebration of world vegan day this week, we’re sharing two of our favourite plant-based seasonal recipes. These two dishes are quick and easy to make, perfect for busy people on chilly days.

The Feeling: First up, a wholesome, rich and warming, slightly spicy soup. The combination of butternut squash, ginger, peanut butter and coconut yoghurt soothes the soul. The second is a soft caramelised squash filled with a delicious mix of rice, fennel, thyme and crunchy toasted hazelnuts. A nutrient dense favourite great for warding off colds.

The Recipe: Spicy Butternut Squash and Coconut Soup

Prep time: 10 mins

Cook time: 1 hr 30 mins

2-4 servings

The Ingredients:

• 1 onion roughly chopped
• 1 tbsp organic coconut oil–I used coconut merchant
• 1 organic butternut squash
• 2 cloves garlic sliced
• Thumb size ginger grated
• 300-500 ml veg stock
• 2 tbsp organic peanut butter
• 1 tbsp tamari/soy
• 1 tsp maple syrup – optional
• 2 tbsp nutritional yeast flakes
• Pinch sea salt
• Black pepper
• 125 ml coconut milk
• Pinch chili flakes I add around 1 tsp

The Method:

1. Roast the squash in the oven for 60-90 minutes on a medium heat until brown on the outside and soft inside (test with a knife). No need to peel the butternut squash.
2. In a large saucepan, fry the onions in coconut oil on a medium heat for 8-10 minutes until soft. Add the garlic and ginger and cook for a further minute.
3. Add the veg stock and then scoop out the flesh of the butternut squash and add to the saucepan. Bring to the boil and then simmer for 5 minutes.
4. Blitz the soup with a hand blender until you have a consistency you like. Add some water if it’s too thick for you.
5. Finally, add in all the remaining ingredients and stir to combine.
6. Top with more chili flakes, seeds, toasted coconut flakes and a drizzle of tamari.

The Recipe: Squash Stuffed with Herby Fennel Rice and Pesto

Prep time: 15 mins

Cook time: 1 hr

2 servings

The Ingredients:

• 1 medium squash or pumpkin
• 2 tbsp olive oil
• 1 large red onion chopped
• 2 tbsp olive oil
• 4 cloves garlic sliced
• 1 small fennel bulb sliced finely
• 125 g cooked rice of choice
• Juice 1/2 lemon plus zest
• 1/2 tsp fennel seeds
• Pinch chili flakes
• 3 tbsp fresh thyme chopped
• 1 tsp sea salt flakes
• Black pepper
• 3 tbsp nutritional yeast
• 50g water–more if you prefer a thinner soup

For the pesto:

• 50g hazelnuts
• 30g basil
• 50g pine nuts
• 3 tbsp extra virgin olive
• Pinch sea salt

For the toppings:

• Fresh thyme
• Extra virgin olive oil
• Sea salt flakes

The Method:

1. Pre-heat your oven to 180c.
2. Cut off the top of the squash, then slice in half lengthwise. Scoop out the seeds and score the flesh.
3. Pop on a baking tray and drizzle with olive oil.
4. Roast for 45 -50 mins or until tender.
5. Remove from the oven and allow to cool before scooping out the inner flesh. But make sure you leave a layer around the outside. Add the flesh to a bowl.
6. Meanwhile, add the onion and olive oil to a pan and fry gently for 8-10 minutes until nicely soft and caramelised.
7. Add the garlic and fennel and cook for 5-6 minutes until soft.
8. Now add the remaining ingredients plus the squash flesh and stir to combine.
9. Dry toast the hazelnuts in a small pan, crush a little, then add half in.
10. Cook for a further minute, then turn off the heat.
11. To make the pesto, add all the ingredients to a food processor and blitz.

To serve:

Add the filling mix back into the squash outers. Top with pesto, more toasted hazelnuts and fresh thyme.