It’s a new year, a new you and a new diet. If you’re doing Veganuary and trying the vegan diet for January (or longer!) then you’ll know just how difficult it can sometimes be. Aside from changing your lifestyle, it can be just as difficult to find a recipe that’s vegan, simple to make and also warming for this time of year.


We asked one of our top chef candidates, Gary Martin – Private Performance Chef, to develop a simple but healthy recipe for Veganuary. He came back with this delicious Vegan Butternut Squash Tagine, which ticks all of those boxes and is also surprisingly easy-to-make.

Check him out on Instagram @privateperformancechef


Gary Martin is a private performance chef who has been cooking professionally for over 20 years. Being classically trained his work has taken him on a fantastic culinary journey, including time spent honing his skills and techniques in France and Italy.

Upon returning to the UK and looking for a new challenge he decided to take his knowledge and experience into professional sport. Gary brings together nutrition and fine dining to create his own unique style of cooking and has been working as a private chef over the last 10 years.

Gary is now looking to continue his work as a private chef with a new client. He is looking forward to providing his services to a new family who would benefit from his experience and passion of combining two of his favourite things, healthy eating and fine dining.


Here’s the full list of ingredients and the method of how to make it:

Mix of ingredients to make a vegan butternut tagine

Ingredients:

2 tbsp extra virgin olive oil

1 onion, diced

1 pinch chilli flakes

¼ tsp five spice

½ tsp paprika

¼ tsp fennel seeds

2 garlic cloves, chopped

1 pinch cayenne pepper

Thumb-sized piece of ginger, diced

1 small butternut squash, peeled and cut chunky

1 courgette, cut chunky

1 pepper, sliced

2 fresh apricots, sliced / 8 dried apricots

400g can of chopped tomatoes

400g can of chickpeas, drained and rinsed

2 tbsp tomato puree

600ml of vegetable stock (vegan)

Fresh coriander, roughly chopped

Method:

1. Cook down the onion and garlic in the oil for a couple of minutes on a low heat to soften.

2. Add all of the spices and ginger and cook for a further 2-3 minutes.

3. Add the tomatoes, puree, chickpeas and all of the fruit and vegetables, followed by the vegetable stock.

4. Cook on a medium heat for about 20-25 minutes, or until the butternut is cooked through.

5. Finish with fresh coriander and season with salt and pepper to taste.

Bowl of tagine and aloe plant

6. Serve with cous cous, brown rice or, my personal favourite, some delicious flatbread.


And there you have it, a simple, one-pot, vegan recipe that will keep you warm this winter while giving a bit of variety to your cookbook.

Keep an eye out for our next recipe from Gary in February. It’s a surprise but what we can say is that you will LOVE it…

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