9 plant-based recipes for Veganuary
Whether you’re cutting out animal products for the month of January or you’re already vegan, take a look at these quick and easy plant-based recipes to try.
Reducing your intake of meat and other animal products has been proven to not only be good for your health and the environment, but you can make so many delicious vegan recipes too. So, why not take the opportunity to take part in Veganuary?
We’ve got some scrummy plant-based recipes, as well as a showstopping dessert, to inspire you.
Tomato and Pesto Croissants
Image: FAB Flour
This is a plant-based, weekend breakfast treat that everyone will enjoy!
- Serves 6
- 110ml warm water
- 7g dried yeast
- 200g strong bread flour
- 1/2 tbsp sugar
- 1/4 tsp salt
- 150g vegan spread
- 6 tsp vegan pesto
- 1 tomato, sliced
1. Preheat the oven to 200°C/Fan 220°C/Gas 6. Using a measuring jug, combine the warm water and yeast.
2. Combine the flour, sugar and salt in a mixing bowl and then add the yeast and water mixture. Bring it together with your hands to form a dough, and then knead for a few minutes on a lightly floured surface.
3. Return the mixture to the mixing bowl and cover with a damp tea towel. Leave to prove for 10 minutes.
4. Lightly flour your surface again, then once the dough has proved, turn it out and roll it into a 40cm x 30cm rectangle. Spread 100g of vegan spread on top in an even layer and roll it like a Swiss roll.
5. Dust your surface with a little more flour, then cut the dough roll in half to make two smaller Swiss roll shapes. Spread a little more vegan spread on top of one and then place the other on top. Flatten both halves together with the palm of your hand and dust a little more flour on each side before using the rolling pin to roll in a 4ocm x 30cm rectangle,.
6. Slice the dough into 3 even rectangles, then cut each rectangle into 2 triangles. Place a teaspoon of pesto at the wide end of each triangle and roll towards the thin end to create a croissant shape.
7. Place the croissants on onto a baking tray, melt the remaining vegan spread and use your finger to spread a little onto each croissant, before placing a slice of tomato on top of each one.
8. Bake for 15 minutes until golden, and allow them to cool on the tray before serving.
Spinach and aubergine curry
Image: Discover Great Veg
This delicious, plant-based curry will be sure to tantalise your tastebuds!
- Serves 4
- 100g kale
- 450g spinach
- 1 tbsp oil
- 1 onion
- 1 aubergine
- 75g tikka curry paste
- 400g chopped tomatoes
- 400g chick peas
- Brown basmati rice
- Dairy-free yogurt to serve
1. Cook the kale in boiling water for 3 minutes, add the spinach and cook until just wilted. Drain.
2. Meanwhile, heat the oil in a frying pan and fry the onion and aubergine for 3 minutes, stir in the tikka paste and cook for 1 minute. Stir in the tomatoes and chick peas and 100ml water.
3. Bring to the boil, cover and simmer for 5 minutes before adding in the kale and spinach, cook for 1 minute to heat through.
4. Serve with cooked brown basmati rice and a spoonful of natural yogurt.
Hawaiian Pineapple and Mushroom Fried Rice
Image: Ching He Huang and Lee Kum Kee (lkk.com)
The delicious flavour combinations in this rice dish really showcase how amazing plant-based recipes can be.
- Serves 2
- 2 tbsp rapeseed oil
- 1 inch fresh root ginger, deseeded and finely chopped
- 1 medium red chilli, deseeded and finely chopped
- 100g carrots, peeled and diced
- 200g fresh shiitake mushrooms, julienned
- 140g tin of sweetcorn, drained
- 400g tin chickpeas, drained and rinsed
- 550g cooked jasmine rice
- 1 sachet Lee Kum Kee Spicy Garlic Stir-Fry Sauce
- 2 tbsp soy sauce
- 150g pineapple, hollowed out and diced
- 1 large pinch ground white pepper
- 1 tsp sesame oil
- 3 spring onions, washed and sliced
- 1 tsp chilli oil
- Edible flowers, if desired
1. Heat a wok over a high heat until smoking, add 1 tbsp of rapeseed oil and swirl round. Add the ginger and stir for a few seconds.
2. Add the chilli and carrots and cook for a minute, then add the mushrooms and fry together until softened. Stir in the sweetcorn, chickpeas and toss together.
3. Mix in the cooked jasmine rice and, using a spoon, break down the rice gently in the wok.
4. Gently mix in the garlic stir-fry sauce, then add the soy sauce and pineapple pieces, and toss together.
5. Season with sesame oil and white pepper and sprinkle over the spring onions. Spoon out and serve in the hollowed out pineapple. Garnish with edible flowers and chilli oil, if desired.
Read more: How to stay vegan after Veganuary
Hearty stuffed peppers
Image: Robert’s Bakery
In just five easy steps, pep up dreary January with this vibrant vegan dish.
- Serves 6-8
- 6-8 assorted peppers
- 2 cups of Roberts bread crumbs
- 1/4 cup of finely chopped olives
- 1 1/2 tsp of capers
- 2 cups of tinned tomatoes
- 1/4 cup of chopped parsley and basil
- 1/3 cup of olive oil
- Pinch of salt
1. Pre-heat your oven to 175°C/Fan 155°C/Gas 5. Rinse your peppers and slice them lengthwise through the centre. Rip out the seeds and membranes and toss them into your food waste bin.
2. For the stuffing, stir the rest of the ingredients together in a large mixing bowl. If the mixture’s a smidge dry, add some of the juice from the tinned toms, or a splash of water. You don’t want it soggy, just soft enough to hold its shape without crumbling apart if you lift a spoonful from the bowl.
3. Taste the stuffing for seasoning. Want more salt, olives or capers? Then stick them in.
4. Heap enough stuffing into each pepper to fill it, with a rounded top. Drizzle over a good glug of olive oil, then bake them for 25-35 minutes, or until the stuffing begins to get crumbly and lightly browned on top.
5. Serve hot, or at room temperature and enjoy!
Orecchiette with pesto and tenderstem broccoli
After the heaviness of the festive season enjoy this light and fresh dish that is gorgeously green.
- Serves 2
For the pesto
- 35g pumpkin seeds
- 1 handful of basil leaves
- 2 tbsp nutritonal yeast
- 1 lemon
- 1-2 garlic cloves
- 1 pinch salt
- 3 tbsp extra-virgin olive oil
For the pasta
- 1 tbsp extra virgin olive oil, plus extra for brushing
- 1 courgette cut into thick slices
- 200g Tenderstem® broccoli
- 200g dried orecchiette pasta
- 1 sprinkle of chilli flakes, if desired
200g dried orecchiette pasta
1. Start by making the pesto: simply place all the pesto ingredients into a food processor and blitz for a couple of minutes until you have a smooth mixture. Add a splash of water if required to loosen the pesto. Set to one side.
2. Meanwhile, cook the pasta according to the packet instructions.
3. Brush the courgette slices with oil, then place in a non-stick frying pan and cook on each side for 1-2 minutes. Remove from the pan and set aside.
4. Heat the olive oil in a separate pan, add the Tenderstem broccoli, sprinkle with a pinch of salt, cover with a lid and cook for about 5 minutes.
5. Once the pasta is cooked, drain and mix it with the pesto. Add the courgette and Tenderstem® broccoli and mix everything together. Serve with a sprinkle of chilli flakes, if desired.
Butternut squash salad with granola crunch
Image: Lizi’s Granola
Packed with goodness with plenty of zingy colours, this will cheer up the dullest January day!
- Serves 2-4
- 2 small red onions, peeled and cut into wedges
- Butternut squash, halved
- 12 tsp chilli flakes
- 2 tbsp oil
- 2 heads of red chicory or radicchio
- 100g rocket leaves
- 1 tin Borlotti beans
- 1 tbsp maple syrup
- 1 tsp wholegrain mustard
- 5 tbsp balsamic vinegar
- 4 tbsp rapeseed oil
- 1 ice cube
- 1 orange peeled and finely sliced
- Sundried tomatoes, thinly sliced
- A sprinkle of Lizi’s High Protein Granola
1. Preheat the oven to 180°C/Fan 160°C/Gas 5. Scoop out the seeds from the butternut squash and slice into thin slices crossways, leaving the skin on.
2. Put the butternut squash slices and onion wedges into a roasting tin. Sprinkle with oil and chilli flakes and roast for 35 minutes.
3. Meanwhile, using the hob on a medium heat, cook the borlotti beans in a small pan for around 5 minutes and leave to cool.
4. Pile the salad leaves onto a serving dish. In a jam jar, put the mustard, balsamic vinegar, maple syrup, oil and an ice cub. Put the lid on and shake well.
5. Once cooked, pile the roasted squash and red onion onto the salad leaves. Add the borlotti beans, sundried tomatoes and the orange. Toss gently with some of the dressing inside the jar.
6. Sprinkle the granola on top and drizzle on more of the dressing. Serve and enjoy!
Falafel with tomato & Cavola Nero
Image: Discover Great Veg
Inspired by the tastes of Morocco, this falafel based dish is perfect for a weekday meal.
- Serves 4
- 200g packed shredded Cavolo Nero
- 2 tbsp olive oil
- 1 large onion
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g chick peas
- 2 tbsp plain flour
- 800g chopped tomatoes
- 300ml vegetable stock
- Cous cous to serve
1. Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve the saucepan.
2. Meanwhile, heat half the oil in a large frying pan and fry the onion for 4-5 minutes until golden, tip half into the saucepan and set aside.
3. Add the spices to the onion in the frying pan and cook for 1 minute. Transfer to the bowl of a food processor with the chick peas, 50g cooked cavolo nero and the flour. Season and blitz to give a coarse paste. Divide into 12 balls with damp hands and flatten slightly.
4. Add the chopped tomatoes and stock to the saucepan, bring to the boil and simmer for 10 minutes until thickened. Stir in the remaining cavolo nero and cook for a further 3 minutes, season.
5. Heat remaining oil in the empty frying pan and fry the falafels for 3 minutes each side or until golden.
6. Serve the falafels with the tomato sauce and couscous.
Plant-based salted caramel cupcakes
Image: Tesco Foods
Step up your vegan baking game with these delicious egg- and dairy-free cupcakes. They’re a guaranteed crowd-pleaser, and you’ll struggle to stop at one!
- Makes 12
For the sponge:
- 150g light soft brown sugar
- 75ml sunflower oil
- ½ tsp vanilla extract
- 250g dairy-free soya yogurt
- 1 tsp apple cider vinegar
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
For the salted caramel sauce:
- 50g light soft brown sugar
- 40g dairy-free spread
- 25g golden syrup
- 60ml dairy-free soya cream
- ½ tsp sea salt
For the icing:
- 175g dairy-free spread
- 500g icing sugar
1.Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 12-hole muffin tin with paper cases. To make the sponges, put the sugar, oil and vanilla extract in a bowl then beat with an electric whisk for 1-2 mins until well combined.
2. In a separate bowl, mix together the yogurt and vinegar, then add to the sugar mixture and beat for another 2 mins.
3. Sieve in the flour, bicarbonate and salt, then whisk again until smooth. Fill the paper cases with the mix to about two-thirds full then bake for 20 mins until golden, risen and the sponge springs back when touched. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
4. Meanwhile, make the caramel sauce. Heat the sugar, spread and syrup in a small pan, stirring until melted. Bring to a simmer and allow to bubble for 2 mins. Add the soya cream and sea salt, then bubble for 2 mins before removing from the heat and leaving to cool and thicken.
5. To make the icing, put the spread in a large bowl and beat with an electric whisk to soften. Add half the icing sugar and continue beating until smooth, then add the rest of the sugar and beat for 1-2 mins until pale and fluffy.
6. Beat in 1 tbsp of the salted caramel sauce, then transfer to a piping bag fitted with a star nozzle. Chill in the fridge for about 20 mins so the icing is firm enough to pipe.
7. When ready to assemble, scoop out a small hole in the middle of each cake and spoon in a little of the salted caramel. Pipe the icing in swirls onto each cake then drizzle with the remaining salted caramel.
Vegan chocolate cake
Image: Panasonic, Appliance: Panasonic Inverter Combi Microwave NN-CD87KSBPQ
Vegan desserts definitely do not have to compromise on taste, just take a look at this mouth-watering chocolate cake with maple syrup drizzle.
- Serves 12
- 80ml sunflower oil
- 225g plain flour
- 225g caster sugar
- 1 tsp bicarbonate soda
- 1/2 tsp salt
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tbsp white vinegar
For the maple drizzle
- 90g vegan cream cheese
- 40g icing sugar
- 1 tsp vanilla extract
- 1 tbsp maple syrup
1. Preheat on convection 180°C/Fan 160°C/Gas 5 and lightly grease a 1lb loaf tin with sunflower oil.
2. In a large bowl, mix the flour, sugar, bicarb, salt and cocoa powder until combined. In a separate bowl, mix the oil, vanilla extract, vinegar and 250mls of water until smooth, then add the wet mix to the dry mix and stir until combined.
3. Pour the mixture into the loaf tin and bake for 45‐50 minutes until risen. A skewer inserted in the centre should come out clean.
4. Leave to cool in the tin for 5 mins before turning out on to a cooling rack.
5. Beat the drizzle ingredients together until smooth, chill to thicken slightly. When the cake is completely cool, slice and drizzle with the maple icing to serve.