Veganuary tips for cooking the best vegan food at home

by Prashad Head Chef Minal Patel

It’s January once again, which means Veganuary is back! There are still so many misconceptions around vegan food… that it’s boring or missing something. If that’s what you think, then you’re in for a treat. Because there is a whole world of incredible vegan food out there, and we want to share it with you. Vegan recipes can be just as (if not more) delicious than any other dish. So if you’re looking for some ideas on how to make delicious vegan food at home, you came to the right place.

We’ve converted plenty of carnivores over the last 30 years with our 100% vegetarian and vegan menu at Prashad. When we added up all the plant-based dishes on our menu, it turned out over 80% of our menu is already vegan. And many of the remaining dishes are able to be made vegan on request. We’re big believers that you don’t need a ‘meat replacement’ to make a vegan dish delicious or complete. It’s all about the ingredients and the care you show them.

You might be surprised to hear dishes like our Masala Dosa is vegan. But yes, the table sized crêpe-like pancake filled with curry and served with a sambal (broth) and homemade coconut chutney, is 100% plant-based. You can tuck into a vegan version of my 7-course tasting menu  our ever popular Thali trays too. We cook everything to order from scratch, so if you’re ever unsure if we can make something vegan, just ask! Fancy giving them a try? Click here to book your table.

In the meantime, here’s a few top tips for getting the most out of your home cooked veggies:

When you buy locally grown, in-season ingredients, you’re getting the best version of it. Think bolder flavour in your beetroot and more crunch to your carrot! It’s the reason we’re always tweaking the menu at Prashad, to serve you the best of what’s on offer across Yorkshire. Whether your cooking vegan food at home or eating it in a restaurant, look out for seasonal ingredients.

2. Take care when chopping

If you’re cutting up your ingredients in a rush, they’ll likely end up all different sizes. The end result? Some pieces are partly cooked whilst others are way over done. No thanks! Take your time to chop the vegetables into evenly sized pieces, so each piece cooks at the same rate. If you’ve got a particularly wonky bit of veg but don’t want to waste any, you can always keep them aside with any peel to use in a stock. Pop them in a food bag in the freezer and add to it as you go, until you’re all set to make your vegetable stock.

3. Stop boiling your veggies

They deserve better. If you’ve ever tried kale or cabbage leaves roasted with a little oil and seasoning, you’ll know what we’re talking about. Broccoli and sprouts roasted with minced garlic really come into their own. And you can say goodbye to mushy veg by blanching and shocking your veggies to keep their vibrant colours and crisp textures.

4. Cook them low and slow

If you’re anything like Bobby, you might be tempted to turn the temperature up when you’re cooking vegetables. Don’t do it! A lower temperature and a little patience will serve you well. It really helps bring out the best flavours, along with a little sweetness, and stops your ingredients shrivelling up.

5. Try a flavour enhancer

Some vegetables have bolder flavours than others, but you can help any of them along with a little flavour enhancing magic. My go to is by using a lemon. Not only does it add a burst of citrus to your dish, it also helps bring out the flavours of other ingredients.

The same goes for salt, and garlic too. And if you’re wondering why recipes often call for finely mincing your garlic, it’s because the smaller you chop fresh garlic, the stronger the flavour becomes. If you prefer a more mellow garlic flavour, try roasting it in the oven: peel the outer layers, slice 1/4 inch off the top to reveal all of the bulbs, drizzle with olive oil and wrap in tin foil before baking for 30-40 minutes at 180o

If you give those tips a go when you cook up some vegan food at home, or if you’ve got your own tips to share, I’d love to chat! You can find us on Facebook, Instagram, and now TikTok (though don’t ask me how that last one works).

Thanks for reading and happy new year from all of us at Prashad.

See you at the restaurant soon,
Love Minal