PETA Global AU 2024 Issue 3

MAKE Veganuary’ ‘

Backed by PETA supporters Paul McCartney, Alicia Silverstone, and Joaquin Phoenix, our friends at UK based Veganuary have been providing people around the world with incentives to help them go vegan. So what better way to celebrate than with the launch of The Official Veganuary Cookbook ? It features 100 recipes, making it a great gift for any cook, including those holdouts who still haven’t given up meat, eggs, and dairy. Enjoy these adapted selections, then pick up a copy of the cookbook at your favorite bookstore.

LAST ALL YEAR

• Add the mushrooms, stock, miso, and soy sauce, and bring to the boil. Reduce the heat to a simmer and cook, covered, for 15 minutes. • Strain the liquid and return it to the pot, retaining the mushrooms but discarding the onions, garlic, and ginger pulp. Slice the mushrooms. • Add the mushrooms, noodles, tofu, pak choi, and carrots to the pot, bring back to

sauté until golden, about 8 to 10 minutes. • Add the aubergine and green pepper. Season with a little salt and cook for 10 minutes. • Add the tomato sauce, the mustard, and 100 ml water. Mix well and bring to the boil. Simmer for 3 to 4 minutes.

1 Tbsp. sesame oil Beansprouts, crumbled nori, cilantro, spring onions, and/or chilli flakes (optional) METHOD • In a large pot over medium heat, sauté the onion in the oil until softened. Add the garlic and ginger and cook for another 2 to 3 minutes.

the boil, and simmer for 5 to 7 minutes. Stir in the sesame oil. • Serve topped

with beansprouts, nori, cilantro, spring onions, and/or chilli flakes (optional).

Let sit for 10 minutes then peel off and discard the skins. • Put the peppers, walnuts, garlic, and remaining ingredients into a food processor. Blend until smooth.

Roasted Red Pepper and Walnut Dip Makes 4 servings YOU’LL NEED 125 g. shelled walnuts 2 red peppers, halved and deseeded 1 clove garlic, minced 2 Tbsp. olive oil 2 Tbsp. tomato purée 2 Tbsp. pomegranate molasses (optional) 75 g. breadcrumbs 1 tsp. ground cayenne 1 / 2 tsp. ground cumin 1 tsp. salt METHOD • Heat the oven to 400°F/180°C. • Put the walnuts on a baking tray and toast for 7 to 8 minutes. Allow to cool. • Increase the oven temperature to 450°F/210°C. Roast the red peppers, cut side down, for 25 minutes, then turn them over and roast for another 10 minutes, until slightly charred. • Place the peppers in a bowl and cover.

Brazilian Aubergine Stroganoff Makes 4 servings YOU’LL NEED 2 medium aubergines, cut into bite-size pieces 2 tsp. apple cider vinegar 1 Tbsp. olive oil 3 cloves garlic, minced

• Add the oat milk and adjust the salt. Simmer until thickened, about 5 to 10 minutes.

Tofu and Shiitake Ramen Makes 4 servings YOU’LL NEED 1 large onion, peeled and diced 1 Tbsp. sunflower oil 2 cloves garlic, minced 4-cm. piece of fresh ginger, grated 25 g. dried shiitake mushrooms 1 litre vegetable stock 2 Tbsp. miso paste 3 Tbsp. soy sauce 200 g. dried ramen or rice noodles 250 g. diced smoked or marinated tofu 1 head pak choi, quartered 2 carrots, julienned

Available in all good bookstores

1 medium onion, chopped 1 green pepper, chopped Salt, to taste 400 g. vegan tomato sauce 2 Tbsp. Dijon mustard 200 ml. oat milk Cookbook text and images: Extracted from The Official Veganuary Cookbook by Veganuary (HarperNonFiction, Hardback) | Text © Veganuary Trading Limited | Photography © Lizzie Mayson • Produce: © iStock.com/pidjoe METHOD • Put the aubergine pieces in a bowl and cover with water. Add the vinegar and soak for 10 minutes, then drain. • Heat the oil in a large pan over medium high heat. Add the garlic and onion, and

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TASTY AND MORE IN ’24