veganuary recipes

Veganuary with St. Dalfour

January 10, 2022


How many of us make New Year’s resolutions that we fail to keep? I have a feeling that Veganuary – going vegan for a whole month – may be another that we might struggle with.

For a more achievable option, why not spread your Veganuary across the year? For example, try a vegan dish at least once a week. That way, you can slowly introduce new recipes to your diet without it feeling overwhelming or like a chore.

To help you cut down on meat and dairy consumption, St. Dalfour will be offering up some new vegan recipes over the course of the year, or ways in which to turn existing recipes into vegan alternatives. And the beauty is that they all contain St. Dalfour gluten free fruit preserves that are also free from artificial flavouring and preservatives.

Our first new recipe is for these tasty Vegan Spicy Parsnip Patties. They are packed with vegetables, full of flavour, and are served with a delicious fruity ‘vegannaise’. We used soya milk, apple cider vinegar and sunflower oil to make our alternative to mayonnaise in this recipe, but there are lots of other options to replace eggs in recipes.

For example, mashed banana is a great substitute for egg. Turn our fruity flapjacks into a vegan version by using mashed banana and a little coconut oil to replace the butter – they will stay lovely and moist. Of course, these days you can also buy wonderful egg and butter substitutes in the supermarket, so there really is no excuse not to give these a try.

Turn our Mini Victoria Sponges into a vegan version alternative using the recipe below, where sparkling water, baking powder and oil replace the traditional eggs and butter. This recipe would work perfectly with some St. Dalfour Wild Blueberry preserve, or whichever St. Dalfour flavour is your favourite – there are so many to choose from.

  •  200g caster sugar
  •  275g self-raising flour
  •  1tsp baking powder
  •  Zest and juice of 1 lemon
  •  160ml sparkling water
  •  100ml light olive oil
  •  St. Dalfour Wild Blueberry preserve
  • Chilled coconut cream, whipped

Combine the dry ingredients, then gradually add the wet ingredients until you have a smooth batter. Fill cupcake cases and bake at 180C for around 20 mins. Once cool, cut in half and fill with St. Dalfour Wild Blueberry preserve and whipped chilled coconut cream.

Let’s all try and do our bit for the planet this year by reducing meat and dairy consumption, whilst still enjoying tasty and nourishing dishes.