These vegan recipes might inspire you this Veganuary, whether you are just trying new things or making a permanent change to your diet.
It’s easy to create healthy vegan meals, whilst enjoying the nutritional power of plants. Here are some vegan-friendly recipes to get you started!
Veganuary Recipes – Mum’s Veggie Lentil Chilli
Prep time: 15 mins. Cook time: 30 mins. Serves: 4
- 1 large onion or leek, finely sliced
- 1 garlic clove, finely chopped
- 1 bell pepper (any colour), diced
- 100g red lentils, rinsed
- 2 x 400g tin chopped tomatoes
- 400g tin mixed OR kidney beans, drained
- 1 vegetable stock cube, crumbled
- 1tsp ground coriander
- 1tsp ground cumin
- 1/2-1tsp chilli powder (to taste)
- 1tsp vegetable or rapeseed oil
- 200g brown rice (for 4) OR 4 baked potatoes
- Heat 1 tsp. oil in a large pan and fry the onion and pepper for 5 minutes, until softened.
- Add garlic and ground spices, and cook for another minute until fragrant.
- Carefully stir in the chopped tomatoes, stock cube and lentils.
- Simmer until the lentils are tender and the tomatoes have thickened.
- Add the kidney beans to the pan and mix to combine. Cook for a further 1-2 minutes, until heated through.
- Season with salt and pepper, then serve with rice or baked potato
Veganuary Recipes – Vegan Indian-spiced pilau with Tenderstem® broccoli
Dr Rupy recreated “one of his favourite dishes” the vegan Indian-spiced pilau with Tenderstem® broccoli “similar to what his mum would make when he was growing up”. Low in fat and saturated fat as well as being a source of protein and a specific type of fibre called prebiotic fibre, important for gut health, this recipe is exactly what you need when the festive fun is over.
Prep time: 5 mins. Cooking time: 40 mins. Serves: 2
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 25g ginger, grated
- 2 tsp garam masala
- 1 tsp mustard seeds
- 3-4 cardamom pods, broken
- Salt and pepper
- 100g brown rice
- 160g Tenderstem® broccoli
- 20g coriander
- 160g peas
- 400g can chopped tomatoes
- 200ml boiling water
- 1 vegetable stock cube
- 50g spinach, chopped
- 1 tsp chilli flakes
- 10g flaked almonds
- Heat the oil in a lidded saucepan on a low to medium heat.
- Add the red onion, ginger, garam masala, mustard seeds, cardamom, salt, pepper and rice to the pan, stirring for a couple of minutes to allow the flavours to mix.
- Chop the Tenderstem® broccoli: slice off the florets and set aside, then chop the stems into discs. Chop the coriander, separating the leaves and then finely chopping the stalks.
- Add the chopped stems from the Tenderstem® broccoli, the coriander stalks and the peas to the rice mixture. Stir for another few minutes then add the tomatoes, boiling water, crumbled stock cube and simmer (covered) for 30 minutes.
- Add the Tenderstem® broccoli florets and spinach then cover for another 5 minutes allowing them to gently steam.
- Serve with a sprinkle of chilli flakes, almond flakes and the reserved coriander leaves.
Veganuary Recipes – Vegan Tomato and Pesto Croissants FAB Flour Easy Peasy Baking
- 110ml warm water
- 1 packet (7g) dried yeast
- 200g strong bread flour
- ½ tbsp sugar
- ¼ tsp salt
- 150g vegan spread (soft enough to spread)
- 6 tsp vegan pesto
- 1 tomato (sliced)
- Preheat the oven to 200°C.
- In the measuring jug, combine the warm water and yeast.
- In the mixing bowl, combine the flour, sugar and salt then add the yeast and water mix. Bring together with your hands to form a dough, then on a lightly floured surface, knead for a few minutes before returning to the mixing bowl. Cover with a damp tea towel and leave to prove for 10 minutes.
- After 10 minutes, lightly flour your surface again. Once the dough has proved, turn it out and roll it out into a 40cm x 30cm rectangle, then spread 100g of the vegan spread on top in an even layer before rolling it up like a swiss roll.
- Dust your surface with a little more flour. Cut the dough roll in half to make two smaller swiss roll shapes, spread a little more vegan spread on the top of one and place the other on top. Flatten both halves together with the palm of your hand and dust with a little more flour on each side before using the rolling pin to roll into a 40cm x 30cm rectangle.
- Slice the dough into 3 even rectangles, then each rectangle into 2 triangles. Place a tsp of pesto at the wide end of each triangle and roll toward the thin end to create the croissant shape.
- Place the croissants onto a baking tray, melt the remaining vegan spread and use your finger to spread a little across each croissant, before placing a slice of tomato on top of each one. Bake for 15 minutes until golden. Allow them to cool on the tray before serving.
Veganuary Recipes – Simple Green Soup
This is a healthy, simple meal yet so very tasty! The limited cooking time makes it perfect for those weeknights when you are short on time but want to eat a homemade meal.
Proper prep time 10 minutes Cooking time 5 minutes. Serves/makes 2 portions
2 handfuls baby spinach
1 cup frozen peas, defrosted
2 spring onions, white and green parts, roughly sliced
1 handful of parsley
1 handful of basil
The juice of half a lemon
2 tsp white miso
1/2 a can of chickpeas, drained and rinsed
Salt and black pepper, to taste
1. Simply add all of the ingredients to a blender or food
processor and blend until smooth. You may need to add a
little water to help the blender move the soup around. Add
just enough to do this so your soup is still thick.
2. Put the soup into a saucepan, heat it gently, do not let it
boil. This gentle heat will keep all of the health properties
in the white miso.
3. Serve with dairy free yoghurt, a generous grind of black
pepper and a few herbs. We used nasturtium from the
garden which has a wonderful peppery taste.
Veganuary Recipes – Roasted South African Plum, Pumpkin and Lentil Korma
In this delicious curry, South African plums are roasted with pumpkin or butternut squash, then combined with korma curry paste, coconut cream and canned lentils. Great news – it’s suitable for vegans and vegetarians too!
Preparation: 15 minutes. Cooking: 40 minutes. Serves: 4
- 500g pumpkin or butternut squash, cut into chunks
- 1 large red onion, chopped
- 2tbsp olive oil
- 1tsp cumin seeds
- 6 South African plums, pitted and sliced
- 2 x 400g cans green or brown lentils, rinsed and drained
- 4tsp vegetable stock powder or 1 vegetable stock cube
- 4tbsp Korma curry paste
- 200g coconut cream
- 2tbsp chopped fresh coriander
- Salt and freshly ground black pepper
- 4tbsp natural yogurt (dairy-free for vegans)
- Fresh coriander, to garnish
- Naan bread, to serve
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Put the chunks of pumpkin or butternut squash and red onion into a roasting tin and add the olive oil, tossing to coat. Roast for 25-30 minutes, until just tender.
- Add the cumin seeds and South African plums to the roasting tin and roast for 5 more minutes.
- Meanwhile, tip the lentils into a large saucepan and stir in the stock powder or crumble in the cube. Add the curry paste, coconut cream and chopped coriander. Heat, stirring occasionally until simmering.
- Tip the roasted vegetable mixture into the saucepan and stir gently to mix. Season to taste with salt and pepper and cook for a few minutes. Serve, garnished with natural yogurt and coriander sprigs, accompanied by warm naan bread.
Cook’s tips: If you want to keep the curry vegan, be sure to use a dairy-free yogurt for the garnish. If you need an alternative to pumpkin or butternut squash, try sweet potatoes instead.
There’s something so satisfying about this delicious combination of good-for-you foods.
Serves 4. Preparation time: 20 minutes Cooking time: 30 minutes
- 6 South African plums
- 2 South African peaches, nectarines or apricots
- 2tbsp olive oil
- 400g butternut squash, peeled and cut into chunks
- 100g giant couscous
- 100g quinoa
- 80g frozen edamame beans or petit pois, thawed
- 2tbsp sweet chilli sauce
- 3tbsp peanut butter (crunchy or smooth)
- 1/2tsp ground turmeric
- Salt and freshly ground black pepper
- Halve and pit the plums and peaches, nectarines or apricots, then slice them thickly.
- Preheat the oven to 200°C/fan Oven 180°C/Gas Mark 6. Pour the olive oil into a roasting tin and add the butternut squash, tossing to coat. Roast for 20-25 minutes, until tender.
- Meanwhile, cook the couscous and quinoa according to pack instructions. (You can cook them together). Add to the roasting tin with the edamame beans or petit pois, stirring gently into the butternut squash with the prepared fruit. Roast for 5 more minutes.
- For the dressing, mix together the sweet chilli sauce, peanut butter and turmeric with 2-3tbsp warm water. Season. Share the warm fruit and vegetable mixture between 4 serving plates and sprinkle with the dressing. Serve immediately.
Cook’s tip: Try using sweet potato instead of butternut squash.
Veganuary Recipes – Sweet Potato Cream Soup with Crunchy Nuts
- 2 Sweet Potatoes
- 2 Carrots big
- 3/4 tbsp Olive Oil
- 1 cup Vegetable Broth
- 400 ml Coconut Milk
- 50 gr Raw Cashew
- 1 Yellow Onion
- 2 cloves Garlic
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Powdered Ginger
- 1 tsp Turmeric
- 1/2 tsp Cumin
- 1/2 tsp Cinnamon
- In a baking sheet place the cubed potatoes and carrots. Drizzle with oil and sprinkle with salt and pepper. Bake for 40 minutes at 200 degrees.
- Heat olive oil in a pot. Add the chopped onion, garlic and herbs. Cook until golden brown.
- Add the baked sweet potatoes and carrots. Add the cinnamon, vegetable broth and let boil.
- Add the coconut milk and raw cashew. Puree the mixture and keep cooking on medium heat.
- Serve with a handful of baked smoky cashew, slice of lime and fresh herbs of your choice.
Veganuary Recipes – Vegan Spiced Pavlova with Persimon®
A showstopper of a vegan dessert, in time for Christmas. Nobody will believe this crispy, mallowy pavlova with coconut cream, chai spices and fruit is completely egg and dairy free!
- 200ml aquafaba, boiled and reduced to 100ml, cold
- 100g icing sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1/2 tsp mixed spice or chai masala
- 125g full-fat coconut cream
- 1 large P.D.O. Persimon® from Spain, finely sliced
- 50g redcurrants
- 1 passion fruit
- Extra icing sugar for dusting on top
- Preheat the oven to 150°C (302°F) fan. Place your can of coconut milk in the fridge without shaking it.
- Pour the reduced and chilled aquafaba into the bowl of a very clean stand mixer fitted with a whisk attachment. Beat on medium speed until frothy, about 90 seconds.
- Add the vinegar, vanilla extract and mixed spice/chai masala and continue to beat on high speed, adding 1 tbsp icing sugar every minute until all of the sugar has been incorporated.
- Continue to beat the mixture on high speed for a further 6-7 minutes until it forms stiff, glossy peaks. Scrape down the sides of the bowl with a spatula.
- Using a pencil, draw a 20cm circle on a sheet of baking parchment. Turn it upside down so the pencil outline is on the underside and doesn’t touch the meringue. Place the paper on a large, heavy baking tray.
- Dollop heaped spoonfuls of the meringue around the inside of the circle to create a ring. Be sure to leave a wide gap in the centre, around 6-7cm diameter as the meringue will spread slightly as it bakes.
- Use the spoon to make small but deep craters in each mound of meringue. This is where the cream and fruit will sit later.
- Place the meringue in the oven and immediately turn the temperature down to 100°C (210°F). Bake for 4-5 hours. Turn the oven off and allow the pavlova to cool completely in the oven.
- Once cool, carefully remove the pavlova from the baking parchment and place it on a large serving platter or cake stand.
- Just before serving, open the tin of coconut milk without shaking it. The thick coconut cream should have separated from the coconut water in a large mass. Spoon the cream into a bowl and whisk until smooth and creamy.
- Dollop the coconut cream into the pavlova hollows and top with slices of Persimon®, redcurrants and passion fruit. Dust with icing sugar and decorate with edible snowflakes (optional). Serve immediately.
Veganuary Recipes – Teriyaki Jackfruit Bowl
Ingredients Serves 2
- 1 tin young green jackfruit (approximately 300g drained weight)
- Teriyaki Sauce
- 2 tbsp Wing Yip Light Soy Sauce
- 1 tbsp Wing Yip Dark Soy Sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp sugar
- 2 tbsp water
- 1 tsp corn flour
- Suggested ingredients/toppings:
- 200g cooked rice, hot or cold
- 100g spinach, lightly wilted
- 1 avocado, thinly sliced
- 80g edamame beans, cooked
- 1 carrot, cut into thin strips
- ½ nori sheet, finely shredded
- ½ tsp white sesame seeds
- ½ tsp black sesame seeds
1. Pre-heat the oven 180°c. Drain the jackfruit from the brine or water in the tin and pat dry with kitchen paper. Mix together all of the teriyaki sauce ingredients and add to the jackfruit. Coat the jackfruit and then put in an even layer on a baking tray lined with foil. Bake in the oven for 15-20 minutes or until the jackfruit is piping hot and starting to caramelise.
2. To assemble your bowls, divide the rice between two bowls to create a base and then top with your favourite ingredients. Spoon over any teriyaki sauce from the baking tray and serve.
Veganuary Recipes – TUNO cakes From Loma Linda
A very quick and easy recipe which is 100% vegan: TUNO cakes. This dish comes around really quickly and makes for the perfect lunch. Crunchy on the outside, tender on the inside and bursting with tons of flavours! This recipe has avocado to make for the creamiest tuna cakes ever!
- 1 can Loma Linda Spring Water TUNO
- 1/2 cup mashed avocado puree
- Salt to taste
- Black pepper to taste
- 1 tbsp chopped coriander
- 1 small red onion, finely chopped
- 1 vegan egg substitute ( or egg for non-vegan recipe)
- 1/2 cup bread crumbs (can use Panko bread crumbs)
- 1 tbsp Olive Oil
- Take a mixing bowl and add all the ingredients except Olive oil and mix well.
- Refrigerate the mixture for half an hour.
- Next, spoon out the mixture and form into cakes.
- Heat up a skillet or frying pan and add in the Olive oil. Place the TUNO cakes in oil and roast on both the sides on medium heat. The TUNO cakes are done when crunchy on both sides.
- Remove on an absorbent paper to drain off excess oil.
- Serve with a side of ketchup, vegan mayo sauce or vegan tzatziki.
Serves: 4. Cooking time: 20 minutes
- 200g udon noodles
- 1 of our Kallo Organic Umami stock cubes
- 200g frozen, shelled edamame beans
- 1 tbsp toasted sesame oil
- 250g shiitake mushrooms, large ones halved
- 1 tsp low salt soy sauce
- 1 tbsp rice vinegar
- 1 lime, ½ juiced, ½ cut into 4 wedges
- 2 carrots, julienned or coarsely grated
- ¼ red cabbage, finely sliced
- 2 spring onions, finely sliced
- 1 red chilli, or to taste, finely sliced
- 1 tbps toasted sesame seeds
- Small bunch of coriander
How to make
- Fill a pan with boiling water from the kettle then crumble in half the stock cube and stir to dissolve. Cook the noodles for 8-9 minutes. Add the edamame beans to the water for the final minute of cooking.
- Heat a non-stick frying pan over a medium-high heat and add ½ the sesame oil followed by the mushrooms. Stir fry for 3 minutes until golden and soft then take off the heat.
- Mix the remaining sesame oil with the remaining stock cube in a small bowl to form a paste then add the soy, rice vinegar and the juice of ½ the lime, stirring well to make a dressing.
- Drain the noodles and edamame then add to the pan along with the carrot, cabbage and the dressing then gently warm over low heat for 1-2 minutes.
- Serve in bowls topped with the spring onions, red chilli, sesame seeds and a lime wedge.
Beetroot and cauliflower curry with rahita and a dukha to dip your flat bread in.
A great condiment for jazzing up dishes, especially to serve with bread and oil. Dip your bread in an oil followed by the dukah.
- 1 tsp Cumin,
- 1 tsp coriander,
- 50g traditionally hazelnuts, though other nuts work,
- 50g sesame seeds
- 2/3 teaspoon Cornish sea salt Roast the nuts and seeds till they are a rich nut brown colour, leave to cool. Then blitz in a processor till they are a coarse grit like texture then mix with the salt. Keep in an air tight container and it will last for a few weeks
- 2 large golden beets grated
- 1 head of cauliflower divided into florets
- 1 carrot diced
- Bunch of coriander
- 2 onions thinly sliced
- 1 tsp turmeric
- 1 tsp mix of Moroccan/north African spices
- dash of apple juice, adds acidity and a slight sweetness
- 400ml almond milk
- handful of almonds
- Can of chick peas, save the water for an egg white substitute
- Dash of ground nut oil Sweat off the spices in the oil with the onions, then add the vegetables. Add the liquid ingredients and simmer. Add the nuts and chickpeas. Continue heating till vegetables are just cooked (usually 20mins but dependent on veg and size of veg). Add the roughly chopped coriander prior to serving. Rahita
- Cucumber deseeded grated and salted
- 20 leaves of parsley or coriander chopped
- 10 mint leaves shredded
- finely chopped chilli
- 1/2 coconut cream
- zest of 1/2 lime and squeeze of juice. Mix all the ingredients together, chill till you serve.
SERVES: 2. COOKING TIME: 10 MINS
For the noodles
- 2 courgettes
- 2 carrots
- 2 medium beetroot
- Small bunch of spring onions, white and light green parts sliced
- Neutral oil, for frying
- Small bunch coriander, leaves picked and stalks discarded
- Small bunch Thai basil, leaves picked and stalks discarded
For the peanut sauce
- 4 tbsps Whole Earth Smooth Peanut Butter
- 2 tsps light soy sauce
- Juice of a lime
- 1 tsp maple syrup/honey
- 1 garlic clove, crushed
- ¼ tsp chilli flakes
HOW TO MAKE IT
- Fill a large mixing bowl with ice-cold water and use a potato peeler to make long, thin ribbons from each vegetable, dropping them into the water as you go. This will preserve the colour of each vegetable and help the ribbons to keep their shape.
- Next, whisk the ingredients for the peanut sauce together in a small mixing bowl and pour up to 6 tablespoons of water in, one at a time, until the sauce resembles the consistency of thick pouring cream.
- Remove the peeled vegetables from the water and dry between two layers of kitchen paper.
- Heat a wok or large frying pan with 2 tablespoons of oil. When the oil looks as though it’s shimmering on the surface of the pan (a visual guide as to whether it’s hot enough), add the vegetables and spring onions to the pan and stir fry over a high heat for 2 minutes, stirring regularly until the vegetables are hot throughout and starting to soften.
- Tip onto a platter and top with the herbs.
- Drizzle over a few spoonfuls of the peanut sauce, decanting the rest into a small bowl for everyone to help themselves. Make a more substantial meal by adding some sliced chicken, tofu or grilled white fish, or drizzle over roasted vegetables, in a sandwich or use as a dipping sauce.