Spice up your Veganuary with these tasty dishes from David Olu

To celebrate Veganuary, we asked vegan influencer David Olu to share some of his favourite plant-based dishes with a Nigerian twist. Try them at home and let us know what you think!

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Veganuary is a month-long challenge to eat only plant-based foods in January—if you’re interested in learning how to incorporate more vegan recipes into your life, this is the perfect time to start.

In the UK, we eat twice as much meat – and three times more dairy – than the global average. Going vegan may not be for everyone, but incorporating more plant-based meals is one of the easiest and cheapest ways to protect our climate, to help stop deforestation and save water too.

Try David’s tasty recipes at home, and share your results on social media! Don’t forget to tag (@GreenpeaceUK) and David (@davidolu_) so we can see your results.

Lentil Curry

Serves 4

A beautifully presented plate of lentil curry with rice and slices of avocado against a background of lush green leaves.

Ingredients

  • 1 plantain
  • 230g dried lentils
  • 2 cups of rice
  • 1/2 tbsp of garlic powder
  • 1/2 tbsp curry powder
  • 1/2 tbsp garam masala
  • 1/2 tbsp smoked paprika, turmeric
  • Salt to taste
  • 1 can of coconut milk
  • 1 red onion

Cooking Instructions

Soak the dried lentils in a bowl of hot water for 30 minutes.

Dice one plantain and shallow fry and put to the side.

Slice the onion and add to a pot with some oil on a medium heat. Add the spices and salt to the pot and stir.

Remove the water from the lentils and add to the pot. Add enough water to the pot so it covers the lentils and let it cook for 20 minutes. Add 200g of coconut milk and the diced plantain. Cover for another 20 minutes.

Wash the rice until it is no longer clouded from the starch and soak in hot water for 10 minutes. Remove the water and add to a pot. I added water to cover the rice and 200g of the remaining canned coconut milk,  half a teaspoon of turmeric, salt to taste and half a tablespoon of mixed dried herbs. Leave to cook on a medium heat for 25 minutes or until done.

Plate up and enjoy. Finish with some avocado on the side ✨

Jollof Rice

Serves 4

A beautifully presented plate of jollof rice with fried plantain and green salad against a background of lush green leaves.

Ingredients

  • 3 cups of basmati rice
  • 1 red onion
  • 1 red bell pepper
  • 2 scotch bonnets peppers
  • 2 canned plum tomatoes
  • 1 tbsp tomato purée
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1 tsp dried mixed herbs
  • 1 tsp smoked paprika
  • 1 tbsp chick’n seasoning
  • Salt to taste
  • 1 plantain

Cooking Instructions

Blend the red onion, scotch bonnets and bell peppers.

Add some oil into a pot then add the blended red stew. Let it cook down for 20 minutes. This would start to thicken up. Add the tomato purée followed by the seasonings and salt

Wash the rice until it is no longer clouded from the starch and let it soak in hot water for 10 minutes. Drain the rice and add to the tomato stew.

Use a parchment paper to cover the pot to ensure no steam escapes and let cook on a medium to low heat for another 30 minutes or until done.

Slice and fry some plantain and plate up ✨

Banga Rice

Serves 4

A beautifully presented plate of banga rice with fried plantain, against a background of lush green leaves.

Ingredients

  • 600g palm nut pulp
  • 1 tbsp dried mixed herbs
  • Salt to taste
  • 1 tsp turmeric
  • 1 tsp dried chilli peppers
  • 1 red onion
  • 1 scotch bonnet
  • 3 garlic cloves
  • 2 1/2 cups of rice
  • 1 plantain

Cooking Instructions

Add the onion, garlic and scotch bonnet into a blender with enough water just to help it blend and set to the side.

In a pot, add the palm nut pulp on a medium to high temperature. After a couple of minutes, add in the blended onion mix followed by the dried mixed herbs, turmeric and dried chilli peppers. Set to a medium low heat.

Wash the rice until the water is no longer clouded with starch and soak in hot water for 10 minutes. Then drain the water and add the rice into the pot, mix together and leave on a medium to low heat for 45 minutes.

Slice up the plantain and shallow fry in oil.

Plate it up and enjoy ✨

 

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