Student-Friendly vegan recipes for you to try out if you want
Alfie Powell
January 6, 2022
Starting a new year is a daunting prospect. For many, December is a heavy month of decadence and excess that is summed up perfectly in one of my favourite ever memes...
Uncanny
It's because of all of that debauchery that people often decide to quit drinking or cut down on meat - or whatever else - for the entirety of January. We're absolutely not telling you to do that; in fact you should do whatever makes you happy, as long as you stay safe and healthy, that is, but if you do feel compelled to make change then this might come in handy for you.
Now I don't want this to be one of those really long and annoying recipe articles that go into my whole family's backstory and how I discovered a certain dish and what it means to me, so I'll just jump into it now. Here's some easy and cheap vegan recipes for you to try!
Vegan chocolate chips/chopped up vegan chocolate bar
How to do it:
Mash your bananas in a bowl or blend them
Add in your nut butter and mix/blend until the mixture is consistent
Add in your cocoa power and blend until the mix is consistent again
Mix in your chocolate chips
Place the mixture thinly spread on a large pan, pre-greased with coconut oil, vegan butter or with baking paper
Cook for 20-25 minus at 180 degrees Celsius in a fan oven.
Once you take them out of the oven, let them cool before slicing
It's worth noting that these brownies won't be all that sweet, so you might want to add in some syrup or dates, sugar or coconut sugar if you're not already using sweetened nut butter. Also, if you're allergic to nuts, there's a really great peanut butter alternative called WowButter, made almost exclusively from soya. Have a look into that. Conversely, you can use tahini, or sunflower seed butter.
Around 4 large handfuls of pasta (not spaghetti or linguine preferably)
2 small peppers (red or yellow, if you want it to taste nice…)
1 red onion
1 courgette
A handful of mushrooms
60g of sweetcorn
1 tin of chopped tomatoes
Olive oil
Salt, pepper and herbs to taste
Vegan cheese or breadcrumbs optional
How to do it:
Chop up all of the veg. Not the corn though. That would be weird.
Mix all of the veg together (still without the corn) in a dish with some olive oil, salt, pepper, herbs (if you want) and maybe some paprika if you have any going spare.
Cook the veg for 10 minutes at 200 degrees Celsius (or 180 in a fan oven)
Cook the pasta and corn (if it’s not from a tin) separately
Take the veg out of the oven and add in your tinned tomatoes (without draining them) and your corn (make sure you drain that)
Season again to taste and then stir in your cooked and drained pasta
Throw on your vegan cheese and/or breadcrumbs if you want them
Bake at the same temperatures as mentioned before for 15 minutes
1/2 a peeled and finely diced red onion. You could also use spring onion or sweetcorn
1/2 a teaspoon of garlic powder
Sliced bread
Grated vegan cheese
Your chosen butter replacement
How to do it:
Drain and rinse the chickpeas (you can keep the water (aquafaba) from the chickpeas to make a vegan meringue later)
Mash the chickpeas up as best you can
Add in your chosen veg
Mix in your Hellmann’s Vegan Mayo, along with a dash of salt, pepper and the garlic powder. If you fancy it, you could also squirt in some vinegar or lemon juice
Get your bread and spread both sides with your butter substitute, before placing in your filling and vegan cheese
Melt a little dash of the butter substitute in a fraying pan on medium heat and fry both sides of your sandwich until golden-brown
Alternatively, you can use a toasty maker, griller or whatever your usual go-to toasty utensil is
Eat!
Your vegan “tuna” mix will keep in the fridge (covered) for three days, so no rush to eat it all in one sitting
Heat the oil in a large saucepan that has a lid and add in the potatoes and onions. Cover and cook on the stove on a low heat until the potatoes soften
Throw in the aubergine and mushrooms and cook for a little longer
Stir in your curry paste and pour in your delicious stock and coconut milk. Bring this to the boil and then simmer for around 10 minutes
Once the potatoes are tender, serve the curry with rice and some coriander if that doesn’t taste like soap to you