To all my vegans out there, it is your month; November is National Vegan Month. I am not vegan, I am vegetarian, but a lot of the recipes I have saved over the years are vegan recipes. I thought I would share my favorites with the Observer audience.

Loaded Vegan Potato Skins 

This recipe by Green Evi  is my favorite because I love potatoes. Who doesn’t? 

• 6 russet potatoes
• 2 cloves garlic chopped
• ½ cup unsweetened plant-based milk
• 1 tablespoon mustard
• 1 can chickpeas
• 1 shallot chopped
• 3 tablespoons capers
• 5 sun-dried tomatoes
• 1 scallion chopped
• Salt and black pepper

To make, bake the potatoes until they are tender for about an hour. Once the potatoes are ready, cut them in half and scoop out the middle. Use the potato “flesh” and mix in the chickpeas, milk, mustard and garlic, then mash them all together. Add salt and pepper to taste. The last step is to fill the potatoes and then cook for 10-20 more minutes. For more in-depth instruction go to Green Evi’s food blog to find the recipe. They have a sauce that goes with it that I usually skip. 

Vegan Mug Cake

I can’t forget the dessert. This recipe by Miriam Nice is the best mug cake I have found. I love mug cakes because they are easy to make in dorms and usually have an easy clean-up. 

• 3 tbsp plant-based milk
• A pinch of lemon zest
• 1 tsp lemon juice
• 1 tbsp sunflower oil
• 4 tbsp self-raising flour
• 2 tbsp sugar
• A pinch of baking soda
• 4 fresh or frozen raspberries

Add the milk, lemon zest and lemon juice to a mug and let sit for a few minutes. Once it gets grainy, stir in the sunflower oil, baking soda, flour and sugar. After that mixture is smooth, drop the raspberries in. Cook this in the microwave for one and a half minutes or until cooked through. Serve with dairy-free ice cream too. For in-depth instructions, check out BBC Good Food. 

These are some of my favorite recipes. To all vegans out there, I hope that you celebrate and have a good month. 

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Photo by alanagkelly / CC BY 2.0