Whether you’re vegan, taking part in Veganuary, or just looking for plant-based alternatives – the bright folks at Abel & Cole have created three delicious vegan recipes. Grab a chopping board and don an apron, it’s time to rustle up some wholesome delights:

Swedish Cabbage and Caraway Soup

Organic caraway and dill bring a touch of Scandi flavour to this warming winter soup.

Serves: 2

Prep: 10 mins | Cook: 25 mins


2 tsp caraway seeds

1 onion

1 large potato

1 tbsp olive oil

Sea salt and freshly ground pepper

½ green cabbage

800ml boiling water

1 vegetable stock cube

A handful of dill


1. Measure out 2 tsp of the caraway seeds. Add to a dry pan and toast over a medium heat for 2 mins till the seeds start to pop and smell nutty. Tip into a bowl.

2. Peel and finely chop the onion and potato. Put the pan back over the heat. Add 1 tbsp olive oil and the chopped veg. Season with salt and pepper. Cover. Keep the heat low and sweat the veg for 10 mins till soft.

3. While the veg sweat, slice the core out of the cabbage half. Roughly chop the leaves. Stir half the caraway seeds into the veg. Crumble in the stock cube. Add half the dill sprigs. Pour in 800ml boiling water. Cover, turn the heat up and bring to the boil. Simmer for 5 mins.

4. Add the cabbage. Simmer, without the lid on, for 5 mins to cook the cabbage. Ladle the soup into a blender and blitz until smooth, or use a hand-held blender in the pan. Taste and adjust the seasoning. Serve in warm bowls, garnished with a few dill leaves and the rest of the caraway seeds.

Overnight Almond Oats with Spiced Blood Orange Compote

Soaking oats overnight makes them rich and creamy – the perfect base for a zingy compote of blood orange, cardamom and honey.

Serves: 2

Prep: 10 mins plus soaking


8 tbsp jumbo porridge oats

1 tsp ground cinnamon

3 Medjool dates, pitted and finely chopped

2 tbsp sunflower and/or pumpkin seeds

A pinch of sea salt

400ml almond milk

2 blood oranges

2 tsp maple syrup

1 tbsp almond butter

Seeds from 2 cardamom pods (optional)

Dairy-free coconut yogurt, to serve


1. Mix the oats, dates, cinnamon and half the seeds together in a bowl with a pinch of salt. Pour the almond milk over, cover and pop in the fridge for 8 hrs or overnight.

2. In the morning, grate the zest from the oranges into a bowl. Cut a slice off the top and bottom of the oranges. Carve the peel and white pith from the sides. Squeeze any juice from the peel into the bowl.

3. Use a small knife to cut the juicy orange segments into the bowl. Add the maple syrup and cardamom to the bowl with the orange segments. Stir to mix. Pop in the fridge and serve over the oats once they’ve soaked.

4. Stir the almond butter and a few spoonfuls of the juices from the orange compote through the oats. Top with the orange segments, drizzling over any remaining juices. Sprinkle the remaining seeds over and tuck in. Delicious with an added dollop of coconut yogurt.

Tip: If you don’t want to wait overnight to have this you can simply warm the oats and milk through and have it as a porridge, capped with the fresh orange compote.

The Ultimate Vegan Fry Up

Set yourself up for the day with this full vegan breakfast. Home fries are a staple part of breakfasts in American diners. Here we’ve cooked them with peppers and mushrooms for extra veggieness, and cooked up some spicy beans, soysages and roast tomatoes to go with them.

Serves: 2

Prep: 15 mins | Cook: 35 mins

For the Mushroom Home Fries: 

350g potatoes

1 tbsp white wine vinegar

Sea salt

1 green pepper

1 red onion

100g white mushrooms

2-3 sprigs of thyme, leaves only

3 tbsp rapeseed oil

For the Spicy Beans: 

2 shallots

2 garlic cloves

1/2 tbsp rapeseed oil

Sea salt and freshly ground pepper

1 tbsp tomato purée

1 tsp dried chilli flakes

1 tbsp tamari

1 tbsp caster sugar

2-3 sprigs of thyme, leaves only

400g tin of cannellini beans

150ml passata

For the Fry Up: 

250g cherry vine tomatoes

4 Devonshire Soysages


1. Set your oven to 190°C/Fan 170°C/Gas 5. Put a large pan of water on to boil. Scrub the potatoes and quarter them. Chop them into long chunks around 1cm thick. When the water is boiling, add the vinegar, a big pinch of salt and the potatoes. Simmer for 10 mins till the potatoes are starting to soften. Drain well.

2. While the potatoes cook, peel and finely slice the shallots. Peel and crush the garlic. In a small pan, warm ½ tbsp oil. Add the shallots. Season. Cook and stir for 5 mins till the shallots start to brown and soften. Stir in the garlic, tomato purée, smoked paprika, chilli flakes, tamari, sugar and the leaves from a few sprigs of thyme.

3. Drain the beans and add them to the pan with the passata. Cover and simmer for 10 mins till the beans thicken a little. Take off the heat and set aside.

4. The potatoes should be ready to drain by now, so make sure they are sat in the colander cooling. Halve the pepper and slice it into long, thin strips. Peel and thinly slice the red onion. Quarter or halve the mushrooms.

5. Arrange the Soysages and cherry tomatoes on a baking tray. Slide them into the oven. Bake for 15 mins.

6. While the Soysages roast, warm 2 tbsp oil in a deep frying pan. Tip in the potatoes, Fry for 8-10 mins, turning often, till the potatoes are golden brown all over. Lift out of the pan and pop on a plate.

7. Warm another 1 tbsp oil in the pan. Add the pepper and onion. Stir and fry for 3 mins to just start to soften the veg, then add the mushrooms. Stir and fry for 5 mins till the veg are tender. Add the thyme leaves to the pan and fry for 1 min, then return the potatoes to the pan. Season with a pinch of salt and pepper and toss to mix.

8. Pop the beans back on the heat for 1-2 mins to warm through, if necessary. While they heat up, arrange the home fries on 2 warm serving plates. Add the Soysages and tomatoes to the pan. Spoon on the beans and serve.

Abel & Cole sell a great vegan box full of plant-based delights – check it out here. For more vegan recipes, visit the Abel & Cole website here