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 recipes.

vegan pasta recipe - 5 recipes for veganuary - kitchen - goodhomesmagazine.com

Image: Tenderstem

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 dinner recipes, as well as a showstopping dessert, to inspire you. 

Spinach and aubergine curry

spinachcurry - 5 recipes for veganuary - kitchen - goodhomesmagazine.com

Image: Discover Great Veg

This delicious 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.

Hearty stuffed peppers

veganpeppersa - 5 recipes for veganuary - kitchen - goodhomesmagazine.com

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. 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

vegan pasta recipe copy - 5 recipes for veganuary - kitchen - goodhomesmagazine.com

Image: Tenderstem

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 (with extra for brushing)
  • 1 courgette cut into thick slices
  • 200g Tenderstem® broccoli
  • 200g dried orecchiette pasta
  • 1 sprinkle of chilli flakes (optional)
    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.

Falafel with tomato & Cavola Nero

falafelvegan - 5 recipes for veganuary - kitchen - goodhomesmagazine.com

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.

Vegan chocolate cake 

veganchoccak - 5 recipes for veganuary - kitchen - goodhomesmagazine.com

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. Pre‐heat on convection 180C 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 250 mls 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.


Are you going to take part in Veganuary? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.   


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