Veganuary Recipes | Vegan Recipes

Veganuary is here, and if you’re reading this post, chances are, you’ll be looking for Veganuary recipes and inspiration on eating this month. Veganism has gone mainstream, and now more than ever, families are busy incorporating the vegan diet into their weekly mealtime routine. It’s thought that this year, around one million people will take part in Veganuary, and making it their New Year’s resolution to cut down on meat.

Here are 12 delicious Veganuary recipes for you to try this month.

Falafel with Tomato & Cavolo Nero Sauce

  • Prep: 15 minutes
  • Cook: 20 minutes
  • Serves 4


  • 200g pack shredded Cavolo Nero
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can chick peas, drained
  • 2 tbsp plain flour (25g)
  • 2 x 400g cans chopped tomatoes
  • 300ml vegetable stock
  • To serve: cooked couscous


  • Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve the saucepan.
  • 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.
  • 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.
  • 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.
  • Heat remaining oil in the empty frying pan and fry the falafels for 3 minutes each side or until golden.
  • Serve the falafels with the tomato sauce and couscous.

Cooks tip: Great served with pasta instead of couscous.  Try adding chilli flakes to the falafels for an extra kick.

For a gluten-free version use gluten-free vegetable stock

Discover Great Veg


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Vegan Almond, Squash and Rye Cake

Fresh fruit and a taste of almond make for a perfect vegan-friendly loaf cake. Ideal for sharing.

  • Prep time 25mins, plus setting
  • Cooking time 2 hours 40mins
  • Serves 12


For the base

  • 300ml Nut milk (cashew, almond or preferred)
  • 2 ½tsp Cider vinegar
  • 250g Sunflower oil
  • 350g Squash, peeled and grated
  • 50g Linseeds
  • 85g Ground almonds
  • 330g Plain rye flour
  • 1 ½tsp Ground cinnamon
  • 1 ½tsp Ground ginger
  • 1 x 8g Dr. Oetker Arrowroot Sachets
  • 2tsp Dr. Oetker Gluten Free Baking Powder
  • 1tsp Dr. Oetker Bicarbonate of Soda
  • ½tsp Dr. Oetker Madagascan Vanilla Natural Extract
  • 300g Light muscovado sugar (sieve any lumps out)

For the frosting

  • 140g (cooking) Coconut butter (put the jar in a bowl of hot water to loosen)
  • 125g Icing sugar, sifted, plus 1-2tbsp
  • 1 ½tsp Dr. Oetker Madagascan Vanilla Natural Extract
  • 350g Firm dairy free coconut yoghurt

For the berry topping

  • 150ml Cold water
  • ½tsp Dr. Oetker Vege-Gel Sachet (just under half a sachet)
  • 400g Mixed berries (they can all be frozen or fresh; or 200g of them fresh to decorate and the rest frozen)


  • Heat the oven to 180C, 160C fan, gas 4 then grease and double line a 20cm square tin. In a jug mix the nut milk with the vinegar and leave for 10 mins.
  • In a large bowl whisk the sugar and oil for a few mins until smooth. Mix in the squash, 1 ½tsp of the Vanilla Extract, the seeds and ground almonds. In a separate bowl mix the flour, cinnamon, ginger, Arrowroot, Baking Powder and Bicarbonate of Soda, then fold into the squash mixture. Once almost combined pour in the milk and continue to fold until smooth. Scrape into the tin and bake for 40mins, turn the heat down to 150C, 130C fan, gas 2 and bake for further 2hrs (checking after 1hr 30mins), until springy and cooked through.
  • For the frosting; blend the coconut butter, the icing sugar, and remaining Vanilla Extract with a stick blender until smooth, add 3tbsp of the yoghurt and blend again. Fold the remaining yoghurt into this mixture (don’t blend or it will become runny), chill for 1hour to firm up.
  • For the berry topping; pour of 150ml cold water to a jug, sprinkle over the Vege-Gel and mix to dissolve. Put 200g of (or the frozen) berries into a small saucepan over a medium heat for a few mins then roughly crush with a potato masher and stir in 1-2tbsp of icing sugar. Pour in the Vege-Gel mixture, turn up the heat and simmer until almost boiling, mix well. Set aside to cool and set for around 30 mins. It should be like conserve.
  • To decorate; spread the yoghurt topping over the top, drizzle over the berry topping then finish with the remaining berries.
  • TIP – the cake freezes well – even decorated. Just wrap well and freeze for up to 6 weeks. Defrost somewhere cool overnight.

Dr. Oetker

Spinach Houmous with Pitta

  • Prep: 10 minutes
  • Cook: 2 minutes
  • Serves 4


  • 260g pack spinach
  • 400g can chickpeas, drained
  • 1 clove garlic
  • 2 tbsp tahini (50g)
  • Juice 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • Pack 6 pittas (375g)


  • Place the spinach in a large bowl, cover with cling film and microwave for 2 minutes until just wilted.
  • Place the spinach, chickpeas, garlic, tahini, lemon juice, oil and cumin in a food processor and blitz until smooth. Season.
  • Toast the pittas and cut each into 3 triangles, serve with the houmous.

Cooks tip: Try serving with a selection of vegetable crudities instead of pittas.

Discover Great Veg

Vegan Brownies

Dates are wonderfully strengthening for bones because of their significant amounts of minerals. They improve intestinal disorders, allergies and even anaemia and are great for a quick pick-me-up snack as they’re full of energy.

Serves 10-12.


  • 600g beetroot
  • 500g pitted dates, roughly chopped
  • 140g 100% cocoa powder
  • 100g warm, melted coconut oil
  • 200g ground almonds
  • Coconut nectar (for extra sweetness if needed)
  • 3-4 tbsp flaked almonds


  • Set the oven to 170°C / 340°C / Gas Mark 3-4.
  • Line a small baking tin, 15cm by 30cm (6” by 12”), with baking paper.
  • Start by cooking the beetroot. Puréed beetroot is a great staple to have in the fridge, great in salad dressings, to make a quick soup and obviously for baking. Cut the beets into large chunks (no need to peel) and bring to the boil in plenty of water. Cook until very soft. Rinse in cold water. The peel should now slide off, and purée. Pop into a tub and keep in the fridge.
  • While the beetroot is cooking, pop the pitted dates into a small pan, cover in water and bring up to a simmer for approximately 10 minutes, or until they start to swell and soften. Drain off and reserve the majority of the liquid (this can be used to sweeten other dishes). Purée the cooked dates until smooth.
  • To make the brownie, beat all the ingredients together and check the sweetness. Add some coconut nectar, if needed. Spoon the brownie mixture into the prepared tin. Scatter over some flaked almonds and bake for approximately 35 mins, or until a skewer inserted into the centre comes out clean (err on the side of gooey rather than dry). Chill (this will help the brownies keep their shape) and cut into squares.

‘Food to make the soul smile’ by Eliane

Veganuary Recipe: Spinach & Aubergine Curry

  • Prep: 10 minutes
  • Cook: 15 minutes
  • Serves 4


  • 100g kale
  • 450g pack Spinach
  • 1 tbsp oil
  • 1 onion, sliced (180g)
  • 1 aubergine, diced (300g)
  • 75g tikka curry paste
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • Brown basmati rice and natural yogurt to serve


  • Cook the kale in boiling water for 3 minutes, add the spinach and cook until just wilted.  Drain.
  • 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.
  • Bring to the boil, cover and simmer for 5 minutes before adding in the kale and spinach, cook for 1 minute to heat through.
  • Serve with cooked brown basmati rice and a spoonful of natural yogurt.

Cooks tip: Try serving with naan breads instead of rice.

Discover Great Veg

Vegan Quinoa, Coconut and Cacao Nib Cookies

A deliciously, crumbly cookie that is refined sugar and dairy-free.

Quick and easy to make these cookies are great for dunking in a cuppa and they get a bit thumbs up from my niece and nephew.

Makes roughly 20 cookies.


  • 100g whole quinoa
  • 150g oatmeal
  • 80g desiccated unsweetened coconut
  • 1 tablespoon shelled hemp seeds
  • 175g melted extra virgin coconut oil
  • 150g coconut sugar
  • 100g cacao nibs
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate powder
  • 1 large tablespoon whole rolled oats
  • A drop of coconut or almond milk, if needed.


  • Set the oven to 180c.  Grease and line two large, flat baking trays.
  • Put the quinoa in a food processor and blitz until the grains have ground down to a rough powder.  Tip into a large bowl then add all the ingredients and mix well.  The mixture should be well combined and of good doughy consistency.  If the mixture seems a little dry, add a drop of almond or coconut milk to give it a little more moisture (be careful as the mixture shouldn’t be too runny otherwise the cookies will over-expand when cookie and become too flat).
  • Spoon dollops of the mixture onto the prepared baking trays leaving good space between them (the cookie mixture will spread during baking).
  • Pop into the oven and bake for about 12-15 minutes or until the cookies are starting to go golden brown.  Take the trays out of the oven and let the cookies sit for 5 minutes to set, then carefully place them onto a cooling rack.

Fleur Sladan, The Food Stork

A Delicious Veganuary Recipe for Lasagne

Makes 8 portions


For the Tomato Sauce:

  • 1 small red onion or leek, finely chopped, 1 carrot finely chopped
  • 1 tin of organic tomatoes or 1 lb fresh chopped tomatoes
  • 2 garlic cloves
  • 1 cup of water
  • 1 tsp raw sea salt
  • 2 sprigs of fresh rosemary
  • 1 tbs coconut oil

Place the coconut oil in a pan and add the onion, garlic and salt. Gently cook until soft then add the rest of the ingredients and simmer at a low heat for 30 mins.

For the Almond Cheese Sauce:

  • 1 cup of almonds soaked or ground almonds, 1 tbs nutritional yeast
  • 2 garlic cloves with skin, 1 tsp raw sea salt, pinch of black pepper
  • 2 cups water

Blend all ingredients until smooth.

For the Lasagne Filling:

  • 1 cup of mushrooms, 2 garlic cloves, 2 cups of fresh greens (spinach or kale)
  • 1 courgette finely chopped, 1 red pepper finely chopped
  • 1 aubergine finely chopped, 1 tbs coconut oil, 1 tsp sea salt

In a pan, heat the oil and the garlic then mix in all the other ingredients (leaving the spinach for last) cook and then for the last minute add in the greens.


1 packet of brown rice lasagne (cooked) or thinly slice courgettes into lasagne sheets


Once you have made the above you are ready to put it all together:

  • In a oven dish grease with a thin layer of coconut oil.
  • Place a layer of pasta on the bottom and add the filling layer to it and a small scoop of the tomato sauce.
  • Repeat step 2 until the dish is filled.
  • On the final layer, top with pasta and cover with the almond cheese sauce and the remaining tomato sauce.
  • Place in the oven at 150 degrees for 30 mins
  • Take out and leave to cool for a few minutes. Serve with avocado salad.

Juliette Bryant – Superfoods & How to Use Them

Vegan Peach And Basil Ice Cream


  • 2 x 400ml tins full fat coconut milk or 3 x 200ml packs coconut cream
  • 2 tsp vanilla bean extract
  • 125ml (4fl oz) fresh coconut milk
  • 60ml (2 1/4fl oz) agave nectar

For the puree:

  • 1 x 227g tin peach slices in syrup
  • 10 basil leaves, rolled up and finely shredded


  • The night before, put a medium metal mixing bowl in the fridge along with the tins of coconut milk.
  • The next day, drain the peaches, reserving 2 tbsp of the syrup, then blend the peaches and reserved syrup to a purée using a stick blender or in a food processor. Stir in the shredded basil.
  • If using coconut milk, open the tins without tipping, and use a spoon to scoop the coconut cream from the top of the tins into the chilled mixing bowl, discarding the clear liquid. If using coconut cream, simply add the cream to the chilled mixing bowl. Add the vanilla extract, the fresh coconut milk and agave nectar to the bowl. Beat for 2-3 minutes with an electric hand whisk until thickened and fluffy.
  • Transfer half of the mixture to a nonstick baking paper-lined 900g (2lb) loaf tin or freezer-safe container, drizzle over 2 tbsp of the peach coulis and use a skewer to create a ripple effect, then add the rest of the coconut mixture. Dot on another 1 tbsp of coulis and ripple again. Chill the remainder to serve with the ice cream.
  • Cover loosely with cling film, then kitchen foil to help it freeze. Freeze for about 4 hours for soft scoop ice cream; the longer you leave this ice cream, the firmer it will set. Remove from the freezer for at least 5 minutes prior to scooping and serve with the remaining peach coulis.

Recipe by Tesco Realfood

Vegan Mushroom Broth from Daylesford Organic


  • 3 slices of fresh ginger
  • 3 star anise
  • 3 spring onions, tops roughly chopped and bottoms finely sliced
  • 3 cardamom pods, lightly crushed
  • 1 clove of garlic, roughly chopped
  • 1 tsp ground coriander
  • pinch of cinnamon
  • zest of 1 lime
  • 1 small chilli, roughly chopped
  • 15g dried seaweed such as wakame 200ml water
  • 1 tsp coconut oil
  • 120g mushrooms such as
  • shitake, chestnut or wild
  • 2 tbsps tamari
  • 100g brown rice or soba noodles
  • 15g coriander, roughly chopped juice of 1/2 a lime


  • Put the mushroom broth, ginger, star anise, spring onion tops, cardamom pods, garlic, ground coriander, cinnamon, lime zest and chilli into
  • a large saucepan. Bring the liquor
    to the boil before leaving to gently simmer and infuse with the lid on for 30 minutes.
  • In a bowl, cover the seaweed with the warm water and leave to soak for 5-10 minutes before straining – keeping the soaking liquid and adding it to the broth. Remove the tender leaves from any woodier stalks and set aside.
  • Meanwhile heat the coconut oil in a pan, add the mushrooms and sauté until just beginning to soften. Remove from the heat, add the tamari and
    toss together until all of the liquid has been absorbed by the mushrooms. Set aside.
  • Cook the brown rice or soba noodles as per packet instructions before straining, refreshing and setting aside.
  • Once the stock has infused, strain through a sieve and return the liquid to the pan. Stir through the seaweed, mushrooms and noodles and bring back to the boil.
  • Finely chop the spring onion bottoms and coriander and stir through with the lime juice. Serve immediately while piping hot.

Download the eBook full of their delicious recipes here

Mondomulia’s Vegan Coconut Macaroons


  • 2 cups ground almonds
  • 1 1/2 cups desiccated coconut
  • 1/2 cup pistachios, roughly chopped in half
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 1/3 cup homemade apple sauce (see notes)
  • 1/2 cup Vita Coco Coconut Oil


  • Preheat the oven to 170°C fan and line two baking trays with parchment paper.
  • Combine the ground almonds, desiccated coconut, pistachios, baking powder, bicarbonate of soda and salt in a medium-size bowl.
  • Combine maple syrup, apple sauce and melted coconut oil in a separate large bowl and stir together.
  • Add the dry ingredients to the bowl with the wet and stir until a dough has formed. If it is a bit too sticky, add a tablespoon of flour.
  • Using a spoon or a batter scoop, make small balls of cookie dough. Place them on the baking trays. Bake in the oven for 13-15 minutes, until edges are slightly brown.

Notes: to make the apple sauce, peel, core and dice two small apples and cook them with a little water and sugar until they are soft enough to mash.

Mondo Mulia and Vita Coco

Buddha’s Pasta Salad (Gluten-Free, Vegan)



  • 8 oz. (2 cups) gluten-free brown rice fusilli pasta or other bite-sized pasta
  • ½ lb asparagus, cut on the diagonal into a similar size as the pasta
  • 1/2 english cucumber, cubed into a similar size as the pasta
  • ½ cup sprouted mung beans (see above for how to sprout) or cooked chickpeas
  • ½ cup chopped fresh mint
  • ¼ cup finely chopped fresh chives


  • 2 tbsp fresh lemon juice
  • 2 tbsp well-stirred tahini
  • 1 tbsp nutritional yeast
  • 1 tbsp white vinegar
  • 2 tsp grainy mustard
  • 1 tsp flaxseed oil or extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp sea salt
  • ½ tsp kelp or dulse granules (optional)
  • freshly ground pepper to taste
  • 1/3 cup water


To prepare the salad: Place sliced asparagus in the colander you are using to drain the pasta. Cook pasta according to package directions (about 8 minutes), drain into sink over colander filled with sliced asparagus (this will cook them slightly), let sit for 1 minute. Rinse with very cold water, drain well.

Mix the remaining ingredients for the salad in a large bowl. Add the pasta and asparagus. Set aside and make the dressing.

To prepare the dressing: In a small bowl, whisk all ingredients together except water. Whisk in water. Pour over salad, toss, cover, and refrigerate for at least 1 hour.

Will keep in the refrigerator for up to 4 days.

Health Warrior

Vegan Chocolate and Coconut Cake

We don’t care what month it is, or what diet you’re on, there’s always room for chocolate, and this Veganuary recipe is the way forward!

  • Prep: 20-25 minutes plus cooling
  • Cook: 20-25 minutes
  • Serves 6-8


  • 350g almond milk
  • 250g golden caster sugar
  • 150g coconut oil, melted
  • 175g plain flour
  • 75g cocoa powder
  • 2 tsp baking powder
  • 75g Crazy Jack Ground Almonds
  • 50g Crazy Jack Desiccated Coconut + 25g for decorating

For the frosting:

  • 200g vegan plain chocolate, broken into pieces
  • 2 x 400g cans coconut milk, chilled
  • 2 tbsp golden syrup
  • 8 medium strawberries, hulled and halved (180g)


  • Preheat the oven to 180oC, gas mark 4.  Grease and base line 2 x 20cm cake tins.
  • Mix together the almond milk, sugar and coconut oil.
  • Sift the flour, cocoa powder and baking powder into a large bowl and mix in the ground almonds and coconut.  Make a well in the centre and whisk in the milk mixture to give a smooth batter.
  • Divide between the 2 tins and bake for 20-25 minutes, until a skewer comes out clean. Cool slightly before removing from the tin then cool completely.
  • To make the frosting, place the chocolate in a bowl over a saucepan of simmering water until melted then allow to cool.  Dip the halved strawberries until coated halfway up and dip the tips in the remaining coconut, place on a parchment-lined tray and chill to set. Take the coconut milk tins from the fridge and scoop out the set coconut cream discarding any liquid.  Weigh 300g of this into a bowl and whisk in the remaining chocolate and golden syrup.
  • Place 1 cake onto a serving plate and spread over 1/3 of the frosting, top with the other cake and spread the remaining frosting over the top and sides until smooth.  Decorate with the chocolate strawberries around the edge.  Sprinkle the rest of the coconut in the centre of the cake.

Cooks tip: The cake will last for 2-3 days in an airtight container.

Mexican Vegetable Chilli with Spicy Kale Crisps

For those looking for a Veganuary recipe with a bit of a kick!

  • Prep: 10 minutes
  • Cook: 20 minutes
  • Serves 4


  • 250g bag kale
  • 2 tbsp chilli oil
  • 1 onion, chopped (200g)
  • 1 red pepper, diced (180g)
  • 1 tsp mild chilli powder
  • 400g can kidney beans, drained and rinsed
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree (25g)
  • 1 vegetable stock cube
  • Cooked rice to serve


  • Preheat the oven to 200oC, gas mark 6.
  • Place 100g kale in a large bowl, removing any thick stalks, toss in 1 tbsp oil and season. Spread out onto a large baking tray and bake for 10-12 minutes until crispy but not too browned.
  • Meanwhile, heat the remaining oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the chilli powder and cook for 1 minute.  Stir in the kidney beans, tomatoes, tomato puree and stock cube. Add 150ml water and bring to the boil. Simmer, covered for 10 minutes.
  • Stir in the remaining kale and cook for a further 5 minutes, covered then season.
  • Top with the kale crisps and serve with cooked rice.

Cooks tip: Add minced beef or turkey to the chilli for a non-vegetarian option or use hot chilli powder for a spicy kick.

Discover Great Veg

We hope you’ve enjoyed this round-up of Veganuary recipes!


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