World Vegan Day, celebrated globally on November 1st, recognises the founding of The Vegan Society in the UK in 1944. On this day, people are encouraged to champion their vegan lifestyles as well as learn about and interact with veganism. This is a perfect opportunity to advocate veganism, in accordance with its many health and environmental benefits!
This year, we have decided to celebrate World Vegan Day by devising Eon’s Vegan Cookbook! As a team, we have put together some of our favourite vegan recipes for you to try!
Chickpea and Sweet Potato Curry
This simple recipe is sure to tickle those tastebuds! It’s comforting and creamy and perfect for meal prepping! Simply soften onions in a pan with some spices (garlic, ginger, curry powder, paprika, cumin, cinnamon, salt and pepper) before adding sweet potato, chickpeas, tinned tomato, tomato puree and coconut milk. Before serving, add spinach and give it a good stir.
Perfect for the coming chilly seasons…full of warm spices and hearty flavours! This dish is a perfect example of great vegan food!
Jade, our Sales and Marketing Executive, loves curries so this is the perfect vegan solution to satisfy those spicy cravings!
Pasta Pomodoro
We can’t have a vegan cookbook without a creamy tomato pasta recipe! Marinara sauce, tasty veggies and pasta make this creamy pasta pomodoro a must have hearty dish for when you’re dreaming of Italian summer nights!
Blend marinara sauce with cashews and tomato paste to make the creamiest sauce, dairy free! Add your veggies – plump cherry tomatoes, zucchini and spinach – and combine with your pasta, season and serve! This dish is a great staple filled with tasty goodness!
Tequila Lime Cheesecake
This sweet treat is a must try! Deliciously creamy and crunchy, this vegan cheesecake is simple to make and will satisfy all your sweet tooth cravings!
Process pecan nuts, maple syrup, coconut oil and unsweetened coconut to create the cruchy crust. No biscuits either, so it’s healthier, right? After this, blend cashew nuts, tequila, triple sec, maple syrup, coconut milk, lime juice and lime zest to create the velvety smooth filling. After baking the coconut crust, add the cheesecake filling and you’re done!
Jack, our Creative Lead, loves this recipe and said ‘it is one of my favourites to make…and not just because of the booze!’ Of course, you can remove the alcohol to make this child friendly, but that tequila tang makes this vegan cheesecake bang!
Please do let us know if you try any of our recipes from our vegan cookbook! We’d love to hear from you!
