Can’t Cook Baked Beans Two Ways

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Baked beans are a British and Irish lunchtime and breakfast favourite, and this recipe will show you two ways to change the flavour profile to create more variety.

Many brands of canned Irish and British baked beans are suitable for vegans; always check with the manufacturer, and repeat regularly to ensure there have been no recipe changes. Other readers may have more difficulty obtaining suitable-for-vegan baked beans, but the import section in the local supermarket may stock some of the suitable-for-vegan European brands.

Pizza Baked Beans

Ingredients

400g can suitable-for-vegan baked beans
1/2 tsp garlic granules
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
2 tsp yellow miso
1 tbsp nutritional yeast
Salt and freshly ground black pepper

Directions
1. Place the baked beans into a small saucepan over a the lowest heat.
2. Add all ingredients to the beans, and stir through to warm.

Curried Baked Beans

Ingredients

400g can suitable-for-vegan baked beans
1.5 tsp curry powder OR all of the spice mix below

Spice Mix

1/2 tsp onion granules
1/4 tsp ginger
Pinch cinnamon
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp turmeric
Pinch chilli powder (or to taste)
1/2 tsp garam masala
Salt, to taste

Directions
1. Place the baked beans into a small saucepan over a the lowest heat.
2. Add all ingredients to the beans, and stir through to warm.

Serving suggestion: baked potato and steamed greens, or wholemeal toast.

“But I Can’t Cook” Lentil Bolognese

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About 10 minutes to put together. Cheap as chips. If you can open cans and jars and set a kitchen timer, you can make this. Serves 2.

Ingredients

150g dried spaghetti
1 x 400g can green or brown lentils
1 x 400g can chopped tomatoes
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil
2 tsp balsamic vinegar
2 tsp salt (1 tsp for the spaghetti water; 1 tsp for the sauce)
1 tsp maple syrup
A few handfuls of baby spinach

Directions

1. Boil a kettle full of water. Transfer it to a large saucepan over a medium-high heat and sprinkle in one of the tsp of salt. Add the spaghetti, and set the kitchen timer to the time advised on the packet.
2. Add the rest of the ingredients to a smaller saucepan. Simmer on low until the spaghetti is cooked.
3. When the spaghetti is cooked, drain.
4. Add the sauce to the spaghetti. Taste, and promise never to tell yourself that you can’t cook again.

Thai-Inspired Augergine and Chickpea Curry

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Oil-free aubergine (eggplant) dishes can be tricky because the aubergine often dries out. The secret to this recipe, though, is to roast the aubergine before simmering it in the sauce. This is a fairly straightforward recipe, and once the aubergine is roasted it comes together really quickly. I like to make it in advance and allow the flavours to meld before reheating it over a low flame, but that’s not at all necessary. Serves 4.

Ingredients

3 aubergines (eggplants), cut in bite size chunks
½ red onion, sliced
4 garlic cloves, minced
1 inch piece ginger, grated
1 red chilli, deseeded and chopped
400g chickpeas (garbanzo beans)
1 can light coconut milk, shaken well to combine
200g can tomatoes (half a regular can)
50g greens of choice, in bite-size pieces
1/2 cup vegetable broth
1/2 tsp turmeric
Pinch cinnamon
1 tbsp soy sauce
1 tsp lime juice
1 tsp salt
1 tsp maple syrup
2 heaped tsp suitable-for-vegan massaman curry paste (if you can’t find this, use a suitable-for-vegan red curry paste)

Method

1. Preheat the oven to 180C. Line a baking tray with a silicone sheet or parchment, and add the aubergine in a single layer. Roast for 20 minutes, and then remove from the oven.
2. Meanwhile, heat a large stainless steel pot over a medium-low heat until hot. Add the onions and sauté for 2 minutes until softened and lightly coloured, adding a few drops of water if the onion starts to stick. Add the garlic, ginger, and chilli for 30 seconds more, stirring constantly.
3. Add the rest of the ingredients, including the aubergine, to the pot. Simmer for 5 minutes to warm everything through and allow the flavours to merge a little. Serve with some rice, or other grain.

Smoky Tofu Stuffed Peppers

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A relatively easy dish, this serves 2 as a lunch or a side. Chiquino peppers are pictured, but I also made this dish successfully with bell peppers (capiscum); the same method and timing applies.

Ingredients

For the Tofu Filling

300g silken tofu
½ tsp garlic powder
1 tsp onion granules
2 tsp paprika
1 tbsp lemon juice
1 tsp salt or to taste
2 tsp mild chilli paste (I used chipotle and smoked paprika)
2 tbsp toasted sesame seeds

Everything else

400g sweet peppers
1/2 red onion, chopped
100g mushrooms (I used shiitake), finely chopped
50g kale, in bite-sized pieces

Method

1. Preheat the oven to 180C. Line a baking tray with a silicone sheet. Place all ingredients in a blender. Blend until smooth.
2. Meanwhile, in a pan over a medium-low heat sauté the onion and mushroom until the onions start to soften (about 2 minutes). Add the kale and 1/4 cup water. Sauté until the kale has softened or the water has absorbed.
3. Fill the peppers with the tofu stuffing and bake for 25 minutes.

Spinach and Basil Orzo Stew

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A 20-minute easy meal with a side of sweet roasted tomatoes; you’ll be glad you made this when you see how little washing-up there is. It serves 2-3.

Ingredients

250g cherry tomatoes on the vine
1 yellow pepper, medium dice
2 tsp Italian herbs
Salt and freshly ground black pepper
1 onion, fine dice
3 cloves garlic, minced
250g orzo
3 cups vegetable stock
1 x 400g can tomatoes
100g baby spinach
½ tsp suitable-for-vegans sugar
1 tsp balsamic vinegar
15 g basil leaves, torn

Directions

1. Preheat the oven to 220C. Line a baking tray with a silicone sheet. Toss 125g of the tomatoes and yellow pepper in 1 tbsp vegetable broth, and sprinkle with salt, pepper, and 1 tsp of Italian herbs. Transfer to the oven and roast for 15 minutes. Remove the yellow peppers after 15 minutes, and roast the tomatoes for 5 minutes more.
2. In a large saucepan, sauté the onion over a medium-low heat for 2 minutes until just softened. Add the garlic for 30 seconds more, and deglaze the pot with about 1/4 cup of the vegetable broth. Add the orzo, the rest of the broth, the remaining de-vined tomatoes, the canned tomatoes, the sugar, and the balsamic vinegar, and simmer 8-12 minutes, stirring frequently, until cooked.
3. Stir in the spinach, yellow pepper, and basil until the spinach is wilted. Serve with the roasted tomatoes.

Peanut Butter Banana Overnight Oats

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Ideal for those who don’t like to cook, this is more a breakfast suggestion than a recipe. It’s really simple to put together, and although it’s a single-serving, it’s easily doubled or even quadrupled for a great family breakfast.

Ingredients

1/2 cup rolled oats
1/2 cup chocolate almond milk (or other chocolate plant milk)
1/4 tsp fairtrade vanilla essence
1 banana
1 tbsp peanut butter
Cacao nibs or suitable-for-vegan fairtrade chocolate chips to garnish, if desired

Method
1. Stir the milk and vanilla essence through the oats. Leave to soak overnight or for at least 20 minutes.
2. When ready to serve, add a little more milk through the oats, if desired. Layer with peanut butter and banana, and top with chocolate chips.

Speedy Chocolate Mug Cake

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Rich, spongy, sticky: this chocolate mug cake is wholewheat and free from refined sugar. However, if you’re feeling decadent, you can serve it with some suitable-for-vegans chocolate sauce and/or peanut butter. Serves 1-2, depending on how much of a sweet tooth you have.

Ingredients

Suitable-for-vegan spray oil, for greasing the mug
1/2 small banana
70g dates, pitted and soaked for 5 minutes in boiling water, then drained
4 tbsp wholewheat flour
1 tbsp fairtrade cocoa powder
3 tbsp plant milk
1/2 tsp vanilla essence
1/4 tsp bread soda/bicarbonate of soda
1/2 tsp baking powder
Pinch salt
1/4 tsp vinegar

1. Grease the mug with some spray oil, or a kitchen towel dipped in a little vegetable oil
2. Blend the rest of the ingredients until smooth.
3. Transfer to the mug, and microwave on full power for 2-3 minutes until cooked.

Fragrant Orange Cauliflower Bites

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A healthier and budget version of a takeaway favourite: baked breaded and battered cauliflower in a spicy orange sauce. Ready in about 40 minutes, and a perfect accompaniment to rice and plenty of sautéed mushrooms and greens. Serves 4.

Ingredients

1 medium head cauliflower, in florets

For the coating

35g breadcrumbs
75g flour
1 tsp Chinese five-spice powder
150ml (approx.) unsweetened plant milk

For the sauce

3 cloves garlic, minced
1 inch piece of ginger, grated
1 red chilli, sliced
1 scallion, sliced
Juice and rind 2 oranges
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp rice wine vinegar
1 tbsp cornflour

Directions:
1. Preheat oven to 220C. Line a baking tray with a silicone mat or baking parchment.
2. Mix the breadcrumbs, flour, and five-spice powder for the batter. Add the plant milk gradually until the batter is firm.
3. Dip the cauliflower florets in the batter to coat. Lay on the baking tray and bake for 30 minutes, turning once.
4. Mix all sauce ingredients in a saucepan. Simmer gently until thickened.

Sticky Lemon Cauliflower

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A make-at-home meal that will rival the takeaway version and that’s ready in about 40 minutes. The battered cauliflower is baked rather than deep-fried, but we wouldn’t class this as healthfood nonetheless. Serves 4.

Ingredients

1 head cauliflower, in florets

For the Batter

120g wholemeal flour
65g cornflour
2 tsp baking powder
2 tsp Chinese five-spice powder
2 tbsp tamari
1 tbsp rice vinegar
100-140 ice cold water, or enough to make a thick batter

For the Sauce

3 lemons, zested and juiced
1 tbsp soy sauce
100 ml water
80g rice, date or fruit syrup, or to taste
1 tsp Chinese five spice
1 tbsp cornflour

Method

1. Preheat the oven to 220C. Line a baking tray with a silicone mat or baking parchment. Mix the dry ingredients for the batter. Add the tamari, rice vinegar, and enough liquid to make a thick batter.
3. Prepare the sauce by placing the lemon juice and zest, sugar, water, spice, and cornflour into a small saucepan. Bring gently to the boil, stirring to dissolve the syrup. Allow to simmer and thicken.
4. Coat the cauliflower in batter, shaking the excess back into the bowl. Bake for 30 minutes, flipping once.
5. Serve over rice, and top with the lemon sauce.

Tempeh au Poivre

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A rich and decadently-flavoured dinner that takes just 30 minutes to prepare, including marinating time, this tempeh au poivre is best accompanied by roasted vegetables and potatoes, or steamed greens and French fries. It serves 2.

Ingredients

1 block tempeh (approx. 250g), halved

For the Marinade

1/4 cup soy sauce
1/4 cup water
2 tsp smoked paprika
1 tsp onion granules
1/2 tsp garlic powder
1/2 tsp dill

For the Sauce

1 1/2 cups soy (or other all-plant) milk (1/4 cup set aside)
2 heaped tsp suitable-for-vegan Dijon mustard
2 tbsp crushed peppercorns
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp cornflour

Method

1. Steam the tempeh for 5 minutes.
2. Meanwhile, make the marinade by mixing all the ingredients in a shallow bowl.
3. Place the tempeh into the marinade and turn to coat. Leave to marinate for 15 minutes while you make the sauce. Meanwhile, preheat a griddle pan or health grill to high, or a regular frying pan to medium.
4. Mix 1 1/4 cup soy milk, mustard, peppercorns, soy sauce, and balsamic vinegar. Bring to a simmer, whisking. Mix the cornflour into the remaining 1/4 cup soy milk. Add this paste to the sauce, whisking all the time. Allow to thicken, and turn off the heat while you cook the tempeh.
5. Fry the tempeh 3-5 minutes each side until golden and heated through. Serve with the sauce.