It’s time to put your home-grown vegetables to use and indulge in a delicious vegan feast! Check out these 3 irresistible vegan recipes that are a breeze to whip up in the kitchen and guaranteed to go down a treat.
Fruit cages are the perfect way to make growing fruit and vegetables in your own garden incredibly easy. But once you’ve got a home full of veg, the next step is figuring out what to do with it all! For inspiration and a delicious treat, try out one of our vegetable-packed vegan dishes, the perfect way to celebrate a great harvest.
The Ultimate Vegetable Soup
There is nothing better than a delicious country soup on a cold winters day. This wonderful veggie-packed soup is the ideal winter-warmer, and a great way to make use of your lovingly grown vegetables. Almost all vegetables can be used to make soup, so try experimenting with different vegetable types for inspiration as to what to grow in your polytunnels and fruit cages next year.
- 3-4 minced garlic cloves (depending on your personal preferences)
- 2 tins of tomatoes
- 1 medium-sized onion, diced
- 1 tbsp. oil (vegetable, olive, or sunflower)
- 1 heaped tsp thyme
- 1 heaped tsp oregano
- 1 heaped tsp parsley
- 2 bay leaves
- 2 medium-sized carrots (small cubes)
- 700g of cubed mixed-veg (try parsnips, cauliflower, green beans, or swede)
- 5 litres of vegetable stock or water (use less for a thicker soup)
- 3 cubed celery sticks
- Salt and pepper to taste
- Add the oil, onions, carrots, garlic, celery, and any other root vegetables to your large soup pan and cook on a medium heat for 5 minutes.
- When the onions have softened, add the other vegetables, stock, and tinned tomatoes. Then bring the mix to a slow boil.
- Reduce the temperature once the mix has started to boil and add the chopped herbs, bay leaves, and seasoning.
- The soup will need to simmer for around 45 minutes, or until the vegetables reach your desired texture. Remove the bay leaves. You can add extra seasoning to taste if needed or blend the soup using a hand blender for a thicker texture.
- Serve hot with bread or added fresh herbs.
Warming Vegetable and Coconut Curry
A spicy way to put your veg to good use, this warming vegetable and coconut curry is the ideal autumn or winter dinner. You can mix up the vegetables to match what you have left over from your harvest and experiment with different side dishes and garnishes.
- 3 large potatoes or sweet potatoes, peeled and cut into small cubes
- 1 large handful of spinach or leafy greens, chopped
- 200g green beans, chopped finely
- 1 red pepper, chopped
- 1 medium onion, diced
- 1 heaped tsp cayenne pepper
- 1 heaped tsp cumin
- 2-3 minced garlic cloves (depending on your personal preferences)
- 2 tbsp. oil (vegetable or sunflower)
- 3 heaped tsp garam masala
- 3 heaped tsp mild curry powder
- 1 headed tsp ground ginger
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 tin chickpeas
- Salt and pepper to taste
- Boil the potatoes until tender, this should take around 15 minutes, then drain.
- Add the oil, garlic, and onion to a frying pan and cook on a gentle heat for 5 minutes.
- Add all the spices and cook for a further 1-2 minutes.
- Add the tomatoes, all the vegetables, potatoes, and the chickpeas into the pan. Then mix in the coconut milk.
- Leave the pan to simmer on a low heat for 10-15 minutes until the sauce has thickened.
- Serve hot with rice or by itself.
Delectable Carrot and Cranberry Cupcakes
After working so hard to grow your vegetables, you deserve to put a little aside to make a sweet treat. While carrot is the classic root vegetable used to make cakes and cupcakes, you could try mixing in something different. These cupcakes make a great healthy snack, dessert, or even breakfast. A delectable way to get the most out of your fruit cages!
- 70g caster sugar
- 100g apple sauce
- 225g of plain flour (try using spelt as an alternative)
- 80g maple syrup
- 200g grated carrot
- 2tbsp light oil
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 1 tsp baking powder
- 1 tsp vanilla extract
- 250g cranberries, blended
- Mix the blended cranberries and sugar together in a bowl.
- In a separate bowl, mix together all the dry ingredients.
- Pour in the wet ingredients and mix thoroughly to combine.
- Add the carrots and cranberry-sugar mix and fold them in.
- Spoon the mix into cupcake cases and bake in a pre-heated oven for 25 minutes, or until a skewer comes out clean when inserted into the middle of the cupcakes.
- Leave to cool and enjoy!
Sean Barker is the MD of First Tunnels, and is enthusiastic about providing quality gardening supplies to gardeners across the UK