As you may know, November is World Vegan Month so here at Gemini, we’re indulging ourselves in all things vegan! At this time of year as the nights draw in and the weather turns chilly, we all hunger for delicious, heart-warming comfort food. So, we’ve found some vegan recipes which are perfect for these cold Autumn days which you can enjoy cooking this weekend….

We are loving this incredible Sweet Potato, Lentil & Coconut Curry by Deliciously Ella. It’s filled with nourishing and flavoursome ingredients, including comforting chunks of sweet potato and green lentils cooked in creamy coconut. Best served with hot brown rice, quinoa or homemade mash potato! It’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

INGREDIENTS

• 2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks
• 1 and a 1/2 cups of green lentils (500g)
• 2 x 400g tins of coconut milk
• 2 x 400g tins of tinned tomatoes
• a big handful of fresh coriander leaves (25g)
• 1 tablespoon of turmeric
• 1 tablespoon of cumin
• 1 tablespoon of ground ginger
• salt and pepper
• Juice of 1 lemon

METHOD

• Preheat oven to 180c, fan setting.
• Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. At this point add the sweet potato cubes, lentils, plus salt and pepper.
• Once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! At this point squeeze the lemon juice into the pot and then serve.

If you’re anything like us, you won’t be able to resist a sweet treat so we’ve found a very special recipe from Vegan Heaven for Vegan Pumpkin & Chocolate Chip Cookies! A must have recipe straight after Halloween when you might have a pumpkin or two left over!

INGREDIENTS

• ½ Cup Pumpkin Puree
• ½ Cup brown sugar
• 1 cup all purpose flour
• 2 teaspoons pumpkin spice
• 1 egg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon natural vanilla extract
• 2 tablespoons oil
• 3 tablespoons almond milk
• ¾ cup chopped vegan choclate

METHOD

• Preheat the oven to 175 degrees
• In a large bowl, combine all ingredients and stir with a wooden spoon
• Line a baking tray with parchment paper and using a spoon, form 12 cookies
• Bake for 10-12 minutes
• Let the cookies cool and then enjoy!

You can also shop Gemini’s Vegan products HERE including stylish bags and accessories.

Feeling inspired? Why not share your favourite vegan recipies or purchases with us! Tag #GeminiWomanStyle in your posts for a chance to win a £100