Vege Recipes from Seasonal Spuds

Friday 24th Dec 2021 |

With Veganuary 2022 set to just as popular as ever, we have collaborated with Seasonal Spuds to bring you some tasty Veganuary recipes to tantalise your tastebuds this January.

 

 

Parsnip and sweet potato fritters with a spicy green dip (vegan)

Bright, colourful and fresh, these fritters are sure to bring a bit of oomph to your dinner table on a cold night in January. As long as you’re gentle, they bind perfectly well without adding eggs. The trick is to let them get a set, golden crust on the first side before you flip them over to cook them on the second.

Makes 10 fritters. Prep time: 25 minutes. Cooking time: 25 minutes

Ingredients

  • 1 large, sweet potato (400g), peeled
  • 400g parsnips, peeled
  • 1 1/2 inch chunk of ginger, peeled
  • 2 spring onions
  • ½ a red chilli
  • 5 tablespoons gluten free plain flour
  • Sea salt and freshly ground black pepper
  • Vegetable oil, for frying

For the dip:

  • Medium bunch coriander
  • Small bunch parsley
  • 250g dairy-free Greek-style plain yogurt
  • Juice of ½ a lime
  • ½ teaspoon of runny honey
  • Sea salt and freshly ground black pepper
  • Pickled jalapeño peppers, to taste

To serve:

  • Extra lime wedges

Method

  • Grate the sweet potato and parsnips using a box grater and place in a colander. Sprinkle over a ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can. Meanwhile, finely grate the ginger and finely chop the spring onions. De-seed the chilli and finely slice too.
  • Tip the sweet potato and parsnip into a large bowl and add the ginger, chopped spring onions and chilli. Sprinkle over the flour and then add 5-6 tablespoons of water. Get in there with your hands to combine everything well.
  • Heat a shallow layer of oil in a large frying pan. Divide the mixture into 10 small patties and fry 3-4 of the fritters in the pan at a time, for 3 minutes on each side, or until golden all over and hot through.
  • Transfer to a wire rack on top of a baking tray and place in a low oven to keep warm as you repeat with the remaining fritters. Add a little more oil to the pan as and when you need to.
  • To make the dip, add the herbs to the bowl of a food processor. Blitz to a chunky paste. Add in the yogurt, lime juice, honey and season well.
  • Add in a few slices of pickled jalapeño peppers to taste and blitz once more. A bit of texture is good here. Pour the dip into a bowl ready for serving.

Gluten-free brown-butter sweet potato loaf cake with mascarpone frosting (vegetarian)

Brown-butter, warming spices and creamy, tangy mascarpone icing make this unassuming sweet potato loaf cake into something really special. Enjoy with a big cup of coffee. As always with baking, make sure all your cake ingredients are at room temperature when you start.

Serves 8. Prep time: 1 hour, plus cooling. Cooking time: 1 hour and 20 minutes

Ingredients

  • 1 large, sweet potato (300g)
  • 200g unsalted butter
  • 200g soft light brown sugar
  • 4 medium free-range eggs
  • 65ml milk
  • 1 teaspoon vanilla extract
  • Zest of ½ an orange
  • 240g gluten free plain flour
  • 60g ground almonds
  • ½ teaspoon xanthan gum
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground all spice

For the mascarpone icing:

  • 50g salted butter, softened
  • 200g icing sugar
  • 250g full-fat mascarpone cheese
  • 1 tablespoon orange juice
  • ½ teaspoon vanilla extract

Method

  • Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.
  • Reduce the oven temp to 180ºC / 160ºC fan / Gas mark 4 and grease and line a 2lb loaf tin.
  • Put the butter in a small saucepan and place over a low heat. Melt the butter gently, swirling the pan every so often, until the butter turns golden brown. You’ll know it’s almost ready when the splattering and sizzling dies down and it smells overwhelmingly nutty and delicious.
  • Pour into a small bowl, scraping out all the little brown bits (that’s where all the flavour is) and allow to cool a little.
  • Add the sugar to a large mixing bowl and pour over the butter. Whisk until pale and fluffy. Add the sweet potato puree and whisk until well combined. Add in the eggs, one by one, whisking well between each addition. Whisk in the milk, vanilla extract and orange zest.
  • In a large bowl, sift together the plain flour, ground almonds, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and all spice. Add the wet ingredients and stir to combine.
  • Pour the cake batter into your prepared loaf tin and smooth out the top. Place in the oven and bake for 1 hour 20 minutes, or until risen, golden and a skewer inserted comes out clean/with just a few stray crumbs attached. If the loaf starts browning too quickly, cover the top with some foil.
  • Rest the cake in the tin for 10 minutes, then remove and place on a wire rack to cool.
  • To make the mascarpone icing, place the butter in a mixing bowl and, using an electric whisk, beat until fluffy. Sift the icing sugar in in two stages, beating until smooth. Add the mascarpone, followed by the orange zest and vanilla extract and whisk together once more until thick, smooth and creamy.
  • Spread the icing over the top of the loaf cake, finishing with a few decorative swooshes on top.

Kale and feta sweet potato rösti crust quiche (vegetarian)

Instead of a typical pastry crust, the base of this quiche is made with grated sweet potato, pressed into an oven dish and baked until crispy and magnificent. Kale, chives and feta fill the centre, bathed in rich eggs and cream. Leftovers are delicious for brunch the next day too.

Serves 6. Prep time: 30 minutes. Cooking time: 1 hour

Ingredients

For the crust:

  • Butter, for greasing
  • 2 large, sweet potatoes (750g)
  • 1 ½ teaspoons smoked paprika
  • Sea salt and freshly ground black pepper
  • 35g gluten free plain flour
  • 2 medium free-range eggs, separated and lightly whisked

For the filling:

  • 3 medium free-range eggs
  • 150ml double cream
  • 30ml whole milk
  • Sea salt and freshly ground black pepper
  • Small bunch of chives, finely chopped
  • 125g feta cheese
  • 100g Cavolo Nero, stems removed and roughly chopped

Method

  • Preheat the oven to 180ºC / 160ºC fan / Gas mark 4. Butter a 24cm round oven dish generously.
  • Grate the sweet potatoes using a box grater and place into a colander. Sprinkle over a ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can.
  • Put the potatoes into a bowl and add the smoked paprika and season well. Add in the flour and 1 of the whisked eggs and mix really well to combine.
  • Tip the potato mix into your prepared oven dish and press into the base and sides to make a crust, trying hard to plug any gaps. Place in the oven and bake for 30 minutes, or until golden.
  • Remove the crust from the oven and brush with the second whisked egg. Place back into the oven for a few minutes to set.
  • To make the filling, add the eggs, double cream and milk to a jug and whisk well to combine. Season well, then sprinkle in the chives. Pour the mixture into the sweet potato crust and crumble over the feta cheese.
  • Nestle the Cavolo Nero in amongst the feta and place the uncooked quiche onto the middle shelf of your oven. Bake for 25 minutes, or until the centre has just a slight hint of a jiggle.
  • Allow to rest and set up for 10 minutes before eating.

Gluten-free dill and spinach sweet potato waffles (vegan)

Fluffy, golden waffles that make for a deliciously different brunch or lunch. You’d never know they were vegan.

Serves 4-6. Prep time: 50 minutes. Cooking time: 20 minutes

Ingredients

For the waffles:

  • 1 large, sweet potato (300g)
  • 300ml almond milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil, plus extra for cooking
  • 180g gluten free plain flour
  • 1 ½ teaspoons baking powder
  • 3/4 teaspoon sweet smoked paprika
  • 2 spring onions, finely sliced
  • Small bunch dill, finely chopped
  • Small bunch parsley, finely chopped
    Sea salt and freshly ground black pepper

For the spinach:

  • 2 tablespoons olive oil
  • 400g frozen spinach, defrosted and drained
  • ¼ teaspoon grated nutmeg
  • 1 tablespoon dairy-free butter
  • Sea salt and freshly ground black pepper

To serve:

  • Dairy-free crème fraîche, sour cream or yogurt

Method

  • Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.
  • Pour the milk into a jug and stir through the apple cider vinegar. Leave to one side for 5 minutes, then stir in 3 tablespoons of olive oil.
  • Sift the flour, baking powder and smoked paprika into a large bowl, then stir through the chopped herbs. Make a well in the centre of the flour mix and pour in the milk mixture.
  • Mash the sweet potato flesh well with a fork, add to the batter and whisk to combine.
  • Preheat a waffle maker and brush with a little olive oil. When ready, pour the batter into the waffle maker and cook for 6 minutes, or until the waffles are puffed and golden all over. Keep the cooked waffles warm while you repeat with the remaining batter.
  • While the waffles are cooking, prepare the spinach. Add the oil to a pan and place over a medium heat. When glossy, add the spinach and cook gently until warmed through.
  • Add in the nutmeg and dairy-free butter and season well. Serve alongside the waffles with a few dollops of dairy-free crème fraîche, sour cream or yogurt.

A Guide to the Best Seasoning for French Fries

Seasoning French Fries