Chickpea curry

Our favourite vegan recipes

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Veganism is on the rise, whether for moral, environmental or health reasons, more and more of us are cutting down on animal products. At Haven our handy onsite supermarkets are proud to stock plenty of vegan Co-op products.

There are plenty of free-from products with which you can create delicious animal-free home-cooked meals when cooking in your caravan. We’ve put together some vegan recipes to help you take advantage of the on-site resources.

Vegan Pancakes

Vegan Pancakes 

If you’re looking for the perfect weekend brunch on holiday, then these vegan pancakes are ideal. Quick and easy to whip up, they’re just as delicious as their non-vegan counterparts so there’s no reason not to give them a go!

Prep: 2 mins per pancake
Cook: 4 mins pancake
Makes: 15 pancakes
Ingredients:

  • 200g plain flour

  • 3 tbsp brown sugar

  • 1 tsp baking powder

  • 425ml plant milk (we recommend soy milk)

  • 1 tbsp extra virgin olive oil / 1 tbsp vegan butter

  • 1 tsp vanilla extract

Method: 

Step 1 
Mix all the dry ingredients in a bowl.

Step 2 
Mix in the vanilla extract and milk. Beat the batter until you find the perfect consistency, if it is too thick, add more milk.

Step 3
Heat a non-stick pan over medium-high heat and lightly coat with oil or some vegan butter. Pour in a ladle of the batter then tilt the pan and spread the batter around to ensure an even covering.

Step 4
Fry for 1 or 2 minutes until the batter gets darker. Kids, now it’s your turn! Loosen the edges with a butter knife and flip the pancake. If you don’t trust your flipping skills, then this might be easier with the help of a spatula.

Step 5
Cook for another minute until both sides of the pancake are browned. Repeat with the remaining batter until everyone has eaten their fill!

 



Classic ratatouille

Classic ratatouille 

Ratatouille is a bright and chunky summer vegetable stew, hailing from Provence, a region in the south of France. This dish works great as a main with bread or as a simple side dish.

Prep: 20 mins
Cook: 50 mins
Serves: 4 people
Ingredients:

  • 2 red onions, cut into wedges

  • 4 cloves of garlic, finely sliced

  • 3 courgettes, chopped

  • 3 red or yellow peppers, chopped

  • 6 ripe tomatoes, roughly chopped

  • Half a bunch of fresh basil, destalked

  • 3 tbsp olive oil

  • A few sprigs of fresh thyme

  • 1 x 400 g tin of tomatoes

Method: 

Step 1 
Heat 2 tablespoons of oil in a casserole dish or large saucepan over a medium heat, add the courgettes and peppers and gently fry for around 5 minutes until softened but not cooked through. Put this cooked veg to the side for the time being.

Step 2 
Add the onion, garlic, and thyme leaves to the pan along with the remaining oil. Fry for 10 to 15 minutes at a low heat, or until softened and golden.

Step 3
Return the cooked veg to the pan and stir in the fresh and tinned tomatoes with plenty of seasoning. Mix well, making sure to break up the tomatoes. Cover the pan and simmer over a low heat for 30-40 minutes, or until the ratatouille has reduced.

Step 4
Tear in the basil leaves and serve with a hunk of fresh crusty bread or rice.

 



Spinach and Chickpea Curry

Spinach and Chickpea Curry 

This easy vegan chickpea curry is packed with nutrients and flavour. This meal provides three of your five-a-day and is sure to keep you warm on colder nights.

Prep: 15 mins
Cook: 35 mins
Serves: 4 people
Ingredients:

  • 1 tbsp coconut oil

  • 1 and a half tsp cumin seeds

  • 1 large onion, diced

  • 2 garlic cloves, crushed

  • thumb-sized piece ginger, finely grated

  • 1 green chilli, finely chopped

  • 1 tbsp Schwartz Curry Powder (hot or mild depending on preference)

  • 2 tbsp tikka masala paste

  • 2 x 400g can chopped tomatoes

  • 2 x 400g can chickpeas, drained

  • 100g spinach, washed

  • 300g basmati rice

  • Lemon wedges and roughly chopped coriander leaves, to serve

Method: 

Step 1 
Melt the coconut oil in a large saucepan over medium heat, add the cumin seeds and fry for 1 min until fragrant. Next, add the onion and soften on a low heat for 8-10 mins.

Step 2 
Put the ginger, garlic, and green chilli into the pan, and cook for 2-3 mins. Add in the curry powder and tikka masala paste and cook for a further 2 mins. Tip in the tomatoes and bring to a simmer, then add the chickpeas. Cook for a further 15 mins until the curry has thickened then mix in the spinach, stirring until it has wilted.

Step 3
Serve the rice, ladle over the chickpea curry and squeeze over the lemon wedges. Season, then scatter with coriander for an extra fragrant twist.

 



Veggie Enchiladas 

Veggie Enchiladas 

Host a Mexican night with these simple vegetarian enchiladas. This fun, cheesy dish is sure to be a crowd pleaser.

Prep: 10 mins
Cook: 30 mins
Serves: 4 people
Ingredients:

  • 1 tbsp olive oil

  • 2 onions, chopped

  • 250g carrots, grated

  • 2-4 tsp chilli powder (adjust according to your spice tolerance!)

  • 2 x 400g cans chopped tomatoes

  • 2 x 400g cans of mixed beans or lentils (or 1 of each), drained

  • 6 small tortillas (white or wholemeal, according to your taste)

  • 200g natural yoghurt

  • 50g cheddar cheese (or vegan alternative), grated

Method: 

Step 1 
Begin by making the bean chilli. First, heat the oil in a large frying pan to a medium heat. Soften the onions and carrots for 5-8 mins. Sprinkle in the chilli powder and cook for a further minute. Pour in the tomatoes and beans and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring intermittently, until thickened. Remove from the heat and season to taste.

Step 2 
Spread a spoonful of the bean chilli over an ovenproof dish. Fill the tortillas with a few tbsp of chilli mixture on a separate board and fold to seal. Place them into the ovenproof dish and cover with another layer of the remaining chilli.

Step 3
Heat grill to high. Mix the yoghurt and grated cheese together and spoon over the enchiladas. Grill for a few mins until the top turns golden and bubbling. Serve with a crispy, refreshing salad.