The first time I took part in Veganuary was in January 2020. It was a great experience, firstly because I got to discover an array of fantastic plant-based products that I now consume regularly; and secondly, because I was able to experience some of the best vegan restaurants in Glasgow.
For a good number of years, Glasgow has kept its reputation as a great vegan-friendly city. A recent study placed it among the top 10 most vegan-friendly cities in the UK.
So, during Veganuary 2020 (right before the pandemic changed everything!) Felix and I got to visit some of the best foodie places in the cities that cater for vegetarians and vegans.
However, 2021 is been quite different – for obvious reasons. Dining out is clearly not an option, unfortunately, so this year, Veganuary has been more about cooking dishes ourselves and discovering new recipes.
But also, taking advantage of brilliant takeaways! Gladly, there are some fantastic places in Glasgow offering their vegan menus for delivery across the G1 postcodes.
With a mix of homemade meals and takeaways, here’s some top vegan dishes of Veganuary 2021 that you should definitely try, whether you are taking part in Veganuary or not!
Vegan Ribs from Wagamama
Meaty cravings can be felt when trying out a plant-based diet, and the Vegan Ribs from Wagamama was the perfect way to satisfy those cravings.
These vegan ribs are a side portion, great for sharing! They are sticky and delicious, made from a combination of mushroom and soy protein. You’ve got to try them!
There are some cracking options in the new vegan menu from Wagamama, including a vegan chilli squid. I’ve not tried this yet, but will definitely give it a go soon. I did try also their vegatsu (seitan katsu curry) and other sides like the bang bang cauliflower; all delectable dishes.
The fusion chain is always getting creative with vegan dishes. In 2020 I got to try their vegan tuna, made from watermelon, and it was quite impressive!
I love how serious they take their vegan offering. Actually, Wagamama has made a statement that they are committed to ensuring 50% of the main menu is meat-free by the end of 2021. Isn’t that amazing?
Wagamama is an amazing place for vegan food. Just have a read at their menu, I can almost guarantee you’ll want to try all their vegan dishes.
I decided it was time to experiment with jackfruit, even though I hadn’t even tried it!
I bought the jackfruit in a tin from Asda. It’s super easy to cook with, as it’s ready to eat. I tried it for the first time straight from the tin, and I have to say, it tastes like almost nothing? A remarkably neutral flavour; it only reminded me of the taste of heart of palm, which I used to eat in Venezuela as a kid.
Anyway, the great thing about (young green) jackfruit has to be not its taste, but its texture. You can simply take it out from the tin and shred with your fingers, and it looks so much like pulled chicken or pulled pork. It’s easy to marinate and let it soak other flavours from your sauce of choice.
I tried it with jerk seasoning, and it worked really great!
For making the jerk seasoning, I used this recipe from the Vegan Larder, and I combined it with a lovely Caribbean bowl of coconut rice, corn on the cob and avocado salad.
This dish had so much flavour, it’s healthy, colourful, and super tasty! Give it a go if you’re thinking about trying a new jackfruit recipe for Veganuary.
Vegan gyoza and whole wheat noodle bowl
Gyozas are something I never miss to order when I go to an Asian restaurant, I love them! Steamed or fried, they are always a joy to eat.
For some reason, I’d never bought gyoza to eat at home. I suppose I see them more as a side dish than a main meal, but this delicious dish changed that!
I made this flavourful and warming bowl with Itsu fusion vegetable gyoza, which are full of flavour, on a bed of whole wheat noodles. I mixed the noodles with mixed vegetables (broccoli, cauliflower, carrots). For the dressing, I combined soy sauce and sesame oil, then sprinkled on the dish lots of fresh spring onion, chilli flakes, sesame seeds and coriander.
YUM. I can’t wait to cook again with these veggie gyozas and try different ingredients to assemble my gyoza bowl. Maybe I’ll try them with rice and salad next time!
Chickpea and Sweet Potato Curry
This is a very easy-to-prepare meal, ideal for mid-week dinners, and it’s delicious! Here’s the recipe for 2 people (and you will most likely have some leftovers for lunch)
- 1 chopped white onion
- 2-3 garlic cloves
- 1 birds-eye chilli
- 1 big sweet potato
- 1 Tin of chopped tomatoes
- 1 tin of chickpeas
- ½ can of coconut milk
- A good bunch of spices – I used turmeric, cumin, cumin seeds, cinnamon, nutmeg, chilli powder and ground coriander.
- Fresh coriander for garnish
- Heat up a pan with some oil and add the chopped white onion. Cook until translucent. Then add the garlic and chilli and all your spices and cook for a couple of minutes.
- Peel your sweet potato and add it to pan in cubes with a bit of water (just enough to cover the sweet potato) and let it cook until soft.
- Add the tin of chopped tomatoes, coconut milk and chickpeas. Season with salt and pepper to taste and serve with fresh coriander, coconut rice and naan or flatbread.
- Optional: top with a dollop of Alpro plain coconut yogurt, it adds a lovely creamy touch and it helps to balance the heat from the chilli
Sun dried tomato pesto hummus & toasted pita bread
This is ideal for a sharing lunch or as a side. Or as a snack! Let’s face it, we all like some dipping action at any time😍
• 400g can chickpeas, drained
• 60ml extra virgin olive oil
• 1 garlic clove (or 2 if you like it garlicky)
• 1 lemon juiced
• 3 tbsp tahini
• 1 tbsp vegan red pesto (I used @sacla_uk )
• A pinch of paprika
• Salt & pepper to taste
As easy as mixing all together in a blender. Add a little water in bits to help the blender if it’s too thick.
Toppings are optional but highly recommended! Especially for making it look extra appealing (and Instagrammable, if you are like me and you like showcasing your food!)
My toppings of choice for this hummus are some extra red pesto, red chilli flakes, and sesame seeds
Harissa Jackfruit Tacos
Harissa Jackfruit Tacos! 🌮 This meal really was a winner. Delicious and super easy to make, one to adopt as a regular meal after Veganuary!
This was cooked with canned jackfruit, prepared fajita style on a pan with sautéed onions and red peppers, taco seasoning, and I added a teaspoon of harissa paste which worked so well!!
The right level of spicy 🌶 with crispy taco shells, fresh avocado, and homemade coconut rice. Great option for a quick veggie mid-week dinner!
Let me know if you’d try any of these vegan dishes!
Tag me in your creations @Glasgowfoodelicious 😊