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Chef Ceren Topal cooking a General Tso Cauliflower dish.

Enjoy Veganuary one delicious bite at a time

Watch our chefs’ tasty plant-based cooking demos here

Good news if you’re taking part in this year’s Veganuary and would like some tasty dish inspiration? Four of our talented chefs, based at Hive, have given a cooking demo on how to prepare some easy and delicious vegan dishes that can be enjoyed this month or at any time of year. They show us how to prepare some classic dish favourites the plant-based way. See links to the demos below.

The number of people taking part in Veganuary continues to rise every year. In fact, a record number are expected to sign up for this year’s challenge. By the end of this month, the not-for-profit organisation, Veganuary, expects to have reached the milestone of 2 million participants since its launch in 2014*.

The annual one-month campaign was started by a British couple with a strong passion for veganism. They launched a pledge encouraging people to switch to a plant-based diet for the month.

Veganuary’s mission to encourage people to try a vegan lifestyle goes hand in hand with the Unilever Future Foods ambition, which has plants and alternative proteins at its centre. That’s why our brands such as The Vegetarian Butcher, Hellmann’s, Magnum and Ben & Jerry’s are committed to making the journey towards plant-based eating accessible to all by creating tasty vegan alternatives to traditional foods.

Our talented chefs have a key part to play in Unilever’s foods innovation journey. They inspire our business and help consumers and professional chefs to create delicious and healthy meals that benefit both people and planet. Chefs’ innovative solutions show how going vegan is about enriching your life with new flavours and experiences, rather than denying yourself.

Watch our Hive chefs’ tasty cooking demos

Chefs are masters of flavour. Their food expertise has a crucial role to play in supporting people to successfully transition to plant-based diets.

Hive-based chefs Ceren Topal, Leonardo Carvalho, Ozgun Ozenen and Evert Vermandel show us how to cook these four tasty vegan dishes:

1. General Tso Cauliflower by Ceren Topal

General Tso Cauliflower

This heavy-on-the-veggies General Tso Cauliflower is ready in just 35 minutes. We’ve swapped out deep-fried chicken for antioxidant-rich cauliflower, baked in spices and then smothered in a sweet yet spicy sauce. Serve it with rice and sprinkle of spring onions. Enjoy this tasty Veganuary recipe by our chef Ceren Topal!

Find a demo video here:
https://www.instagram.com/tv/

Ingredients (2-3 portions):

  • 800 g (4 cups) cauliflower florets
  • 2 tbsp sunflower oil
  • 1 tbsp corn starch
  • 1 tbsp low sodium soy sauce
  • 4-6 dried red chilies

For the sauce:

  • 1 Knorr ZERO Salt Vegetable Bouillon
  • 1 tbsp sunflower oil
  • 4 tbsp low sodium soy sauce
  • 1 tbsp grated ginger
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp hoisin sauce
  • 2 tbsp brown sugar
  • 4-6 cloves garlic - smashed or grated
  • 1 tsp corn starch
  • 4 tbsp cold water
  • Green parts of the spring onion, sesame seeds to garnish.

Instructions:

  1. Whisk the oil, corn starch, and soy sauce together in a mixing bowl. Add cauliflower. Toss well to coat.
  2. Transfer the cauliflower to a lined baking tray – ensuring there is a little room between the florets. Roast in the pre-heated oven for 20 minutes, turning once halfway through, until golden.
  3. Meanwhile, heat up sunflower oil in a wok or a regular pan and fry cut chilies, garlic and ginger. Add the rest of the sauce ingredients to the pan and let it simmer for 1-2 minutes. (If it gets too thick add a little COLD water.)
  4. Add the baked cauliflower and toss well until coated.
  5. Turn off the heat and transfer the cauliflower to a serving dish.
  6. Garnish and serve with steamed rice. Enjoy!

Need to get ahead? Marinade the cauliflower and stir up the sauce in advance, then just combine and warm up!