6 Vegan Recipes for Veganuary

If you’re someone who’s been considering adopting a vegan lifestyle, or if you’re just looking to explore some vegan meal options to incorporate into your diet, Veganuary is the perfect time to do so! For those who may not know, Veganuary is a global campaign that encourages people to try out a vegan diet for the month of January. Whether you’re a vegan veteran or a complete newbie, finding new and exciting vegan meals to cook can be a fun and creative challenge. So, we’ve rounded up some delicious meal ideas to inspire you this Veganuary.

Banana Matcha Green Tea Smoothie

This green smoothie is an easy, delicious breakfast you can quickly whip up in the mornings.

Ingredients

• 2 bananas, frozen
• 1 cup nut milk
• 1 cup spinach, frozen
• 1/2 cup zucchini, chopped and frozen
• 1/2 cup unsweetened non-dairy yogurt
• 1 scoop vegan vanilla protein powder (optional)
• 1 heaping tablespoon of matcha green tea powder
• 1–2 pitted dates
• 2 teaspoons vanilla extract

Instructions

1. Blend together all the ingredients in a blender or food processor.
2. Blend until smooth. Add in more nut milk or water if needed, to reach your desired consistency.
3. Divide into two glasses and enjoy!

Recipe from Emilie Eats

Overnight Chocolate Chia Seed Pudding

This simple breakfast is great, as you can prepare the night before. Plus, you can change up the flavour combinations to whatever you like!

Ingredients

• 1/4 cup cacao powder or unsweetened cocoa powder
• 3-5 Tbsp maple syrup
• 1/2 tsp ground cinnamon (optional)
• 1 pinch of sea salt
• 1/2 tsp vanilla extract
• 1 1/2 cups unsweetened almond milk (or light coconut milk for a creamier texture!)
• 1/2 cup chia seeds

Instructions

1. In a small mixing bowl, whisk together the cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla. Add a little almond milk at a time and whisk until a paste forms. Add the rest of the almond milk and whisk until smooth.
2. Add chia seeds and whisk once more to combine. Cover and refrigerate overnight, or at least 3-5 hours, or until it has a pudding-like consistency.
3. Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with whatever toppings you like, such as fruit, nuts or granola.

Recipe from Minimalist Baker

Peanut Butter, Tahini and Chocolate Chip Cookies

These vegan cookies are super soft with a light, buttery crumb and an irresistibly nutty flavour. Packed with dark chocolate, peanut butter and tahini, they’re delicious without being overly rich.

And the best part is they’re easy to whip up and are a guaranteed crowd-pleaser!

Makes 6 cookies

Ingredients

• 1 tsp psyllium husks, or 1 T flax seeds
• 4 Tbsp water
• 200g plain white flour
• 1/2 tsp baking soda
• ½ t baking powder
• ½ tsp fine sea salt
• 100g vegan butter at room temperature
• 100g caster sugar
• 100g light brown sugar
• 2 Tbsp soy milk
• 130g smooth peanut butter (try to use 100% peanut varieties if you can)
• 50g light tahini
• 160g vegan dark chocolate
• 2 Tbsp white sesame seeds
• Pinch flaky sea salt

Instructions

Recipe from Veganuary.com

Vegan Meatballs & Spaghetti

A delicious savoury dish that makes a great meal option for lunch or dinner.

Ingredients – Meatballs

• 30g dried porcini mushrooms
• 3 tbsp olive oil
• 1 onion, very finely chopped
• 2 garlic cloves, crushed
• 1 tsp sweet smoked paprika
• 1 x 400g can black beans, drained and rinsed
• 50g rolled oats
• 2 tbsp brown rice miso
• 50g fresh breadcrumbs
• spaghetti or soft polenta to serve

Ingredients – Tomato Sauce

• 2 tbsp olive oil
• 1 onion, very finely chopped
• 1 large garlic clove, crushed
• Small pinch of chilli flakes
• 2 x 400g cans chopped tomatoes
• 1 tbsp soft brown sugar
• ½ small bunch of basil, finely chopped

Instructions

1. Add the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
2. Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over low heat for 10 minutes or until softened and translucent. Add the garlic and paprika and cook for 1 min.
3. Add the black beans and oats into a food processor and blend until you have a chunky, textured mixture. Scoop out the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risotto). Season and roll into 12 balls and chill in the fridge while you make the sauce.
4. Heat 2 tbsp oil in a saucepan. Add the onion and fry over low heat for 10 minutes or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
5. Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over medium heat. Add the balls and fry for 5 minutes until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
6. Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

Recipe from BBC Good Food

Amazing Lentil Soup

A slightly spicy, hearty soup that will warm you up on even the coldest nights!

Ingredients

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup of olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
6. Add the chopped greens and cook for 5 more minutes or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavours really sing. For a spicier soup, add another pinch or two of red pepper flakes.
7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Recipe from Cookie + Kate

3 Ingredient Vegan Banana Brownies

A super-simple and satisfying take on brownies – Chocolate lovers rejoice!

Ingredients

• 3 large, extra-ripe bananas
• 1/2 cup organic creamy peanut or almond butter, salted or unsalted
• 1/2 cup unsweetened cocoa powder

Instructions

1. Heat oven to 350 degrees
2. In a large mixing bowl, mash bananas until lump-free.
3.  Mix in the nut butter and cocoa powder.
4. Grease a baking sheet, and evenly distribute the batter into the pan.
5. Bake for 17-20 minutes. Use the toothpick method to determine if they’re done.
6. Let the brownies chill in the refrigerator for 45 minutes.
7. Store in the refrigerator for best results.

Recipe by Simply Taralynn

Explore of full selection of vegan products for Veganuary here.