Tasty vegan recipes from Greenpeace supporters

As a nation, we know we need to eat less meat to be sustainable. 

That can be a daunting task, which is why we asked Greenpeace supporters to send us their favourite vegan meals ahead of Veganuary, a month-long challenge to eat only plant-based meals. 

We were blown away by all of the tasty plant-based recipes we received. It’s this kind of energy that will support a strong transition away from industrial meat and towards a way of feeding ourselves that will protect our climate, help stop deforestation and save water too.

While we couldn’t highlight every submission, we selected some of our favourites, submitted by Greenpeace supporters from across the country. 

Check out some of our favourite recipes below, and submit your own here.

 

Marta’s banana and oat cookies

You can satisfy your sweet tooth with Marta’s banana and oat cookies! This simple recipe is perfect either for breakfast, a quick snack or a tasty dessert.

Ingredients

• 1 ripe banana 
• 1 cup of oats
• 1 tbsp plant-based milk of your choice
• Ground flax seeds (optional) 
• Cocoa powder (optional)
• Plant-based yoghurt topping (optional)

Your base

All you need to do is to mash one ripe banana, add 1 cup or more of oats and stir. Then, add a splash of your plant-based milk of choice to get a more loose consistency if desired. Marta usually adds some ground flax seeds for some healthy fats, but you can add any nuts you like and/or blueberries. For a chocolate version, add some cocoa powder! 

Baking the cookies

This is a sugar and oil free version of the recipe, so you can place the cookie-size portions on a silicone mat and bake for about 10 minutes (keep an eye on it). Toppings are essential–anything from fruits and plant based yoghurt to peanut butter and molasses will do!

 

Piers’ chocolate and strawberry cake

According to Piers, this devilishly delectable cake is simple to make and simply unforgettable. It’s perfect for a special occasion, or a weekend at home when you just need some vegan, chocolatey goodness in your life.

For the cake

• 370g self-raising flour
• 30g cacao or cocoa powder
• 240g coconut sugar or sweetener of your choice
• 2 tsp baking powder
• 400ml vegan milk
• 160ml flavourless oil
• 2 tbsp vanilla extract
• 400g fresh strawberries

For the icing

• 250g icing sugar
• 30g cacao or cocoa powder
• 100g vegan spread

To make the cake

1. Lightly grease two sandwich tins (about 20cm diameter) and set aside.
2. Sieve the flour into a large bowl and add the cacao/cocoa powder, sugar and baking powder. Mix.
3. Make a well in the middle of the dry ingredients and pour in the milk, oil and vanilla extract, folding together until combined.
4. Chop about a quarter of the strawberries into small chunks and gently stir through the cake batter before spooning equally into the two sandwich tins.
5. Set the oven to 165°C (fan) and slide the tins inside.
6. Bake for 30-35 minutes. Check to see if they’re ready by sliding a skewer or knife into one of the cakes – if it comes out clean then it’s ready – if it has some uncooked cake mixture stuck to it, cook for a few minutes longer then check again. Once ready, remove the cakes and allow to cool inside the tins for 10 minutes, before transferring to a wire rack.
7. Once they are completely cool, place one on a plate, upside down. Spread half the icing over the first sponge, before carefully placing the other half on top, this time the same way up that it was in the oven. Distribute the rest of the icing on top and spread evenly. Decorate with the remaining strawberries.

To make the icing

1. Sieve the icing sugar into a bowl and add the cacao powder, stirring to combine.
2. Soften the vegan spread slightly under a gentle heat, then add to the bowl.  
3. Whisk until smooth.

 

Helen’s favourite plant-based parmesan

One of Helen’s best discoveries was this easy-peasy plant-based parmesan alternative. Perfect for sprinkling on anything savoury. Yum! Check out the recipe.

 

Sarah’s cherry bakewell tartlets

These sweet treats are sure to be a winner as an afternoon snack. Try Sarah’s incredible vegan take on this classic and let us know what you think!

Ingredients

For the pastry

• 175g plain flour
• 25g icing sugar
• 100g chilled vegan butter
• 1 vegan egg yolk replacement
• 2 tsp cold water

For the frangipane

• 58g plant based margarine
• 58g caster sugar
• 116g ground almonds
• 1.5 tbsp cornflour
• 110ml plant milk
• 1 tsp vanilla extract
• 3/4 tsp almond extract

Method

For the Pastry

1. Rub the butter, flour and icing sugar together.
2. Next mix together the egg yolk replacement and water and sprinkle over the flour mixture.
3. Stir until everything starts to stick together, then squeeze the pastry together to make a firm dough.
4. Form the pastry into a ball and place in the fridge for 30 minutes.
5. After 30 minutes preheat the oven to 200°C. 
6. Now, roll the pastry on a floured surface and cut out 4-inch circles. 
7. Place the pastry circles into muffin tins and prick holes in each with a fork.
8. Then, put baking paper and baking beans on top of each hole of pastry.
9. Blind bake the pastry in the preheated oven for 8 minutes then remove the beans and bake for another 5 minutes until pale golden.

For the Frangipane

1. Reduce the oven temperature to 160°C.
2. Cream the margarine and sugar together and then add the rest of the ingredients and stir until combined.
3. Spread jam on the bottom of each of the pastry cases and then pour the frangipane mixture on top so they are about ¾ full.
4. Bake in the oven for 45 minutes or until golden brown.

 

Vegan Bibimmyeon – Korean noodles

This is a super easy and delicious Korean noodle recipe. Josh originally made this dish for his dad, who was very sceptical about cold noodles, but he loved it!

Josh has tweaked the recipe so it’s  vegan, sugar-free, and not too spicy. Usually, he uses Japanese Somen noodles, but the equivalent Korean or Chinese wheat noodles all work. For the toppings, you can mix it up depending on your mood–sliced cucumber, carrot, fresh pepper, sautéed courgette or Kimchi can be used. 

You can find the original recipe here, and Josh’s recommendations for the sauce below.

Sauce (2 portions)

• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp apple or rice vinegar
• 0.5 to 1 tbsp of gochujang (depending how spicy you like it)
• 2 cloves of garlic
• A pinch of sesame seeds