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Veganuary Recipes Posted On 20 January 2022

 

For when you’re losing your Mojo

 

Veganuary, why do it? Preventing the exploitation of animals is not the only reason for becoming vegan, but for many it remains the key factor in their decision to go vegan and stay vegan. Specifics aside, avoiding animal products is one of the most obvious ways you can take a stand against animal cruelty and animal exploitation everywhere. Just like veganism is the sustainable option when it comes to looking after our planet, plant-based living is also a more sustainable way of feeding the human family. A plant-based diet requires only one third of the land needed to support a meat and dairy diet. This being said, eating vegan requires a little more thought and, as the end of January approaches, you may find yourself lacking in the ideas department. Never fear, read on for a little dinner inspiration...

 

Brussels sprouts pad Thai

You will need: 250g flat rice noodles (check the packet to make sure they’re vegan), 1 tbsp soy sauce or tamari, 1 tbsp tamarind paste (or 2 limes, juiced), 2 tsp palm sugar (or soft brown sugar), 2 tbsp vegetable oil, 1 garlic clove , thinly sliced, 2 spring onions , thinly sliced on a diagonal, 1 red chilli , sliced, 200g charred Brussels sprouts, 100g beansprouts, 30g salted peanuts (or any other nuts you might have), roughly chopped,  and lime wedges, to serve.

 

First, put the noodles in a large heatproof bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside. In a bowl, mix the soy sauce or tamari, tamarind or lime juice and sugar. Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked or leftover sprouts for around 2 mins (to cook the sprouts from raw, boil for 8-10 mins until tender). Then, add the noodles and beansprouts and fry for 1 min more. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls. Scatter with the nuts and serve with lime wedges to squeeze over.

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