The advent of the new year hails new resolutions and promises to exercise more, sleep better and eat well. For many, the year kicks off with Veganuary, a month-long movement during which pledges are made to eat vegan meals only.
In 2020, 400,000 people signed up for Veganuary and its predicted 2021 will see its most successful year yet.
Whether you’re already a vegan pro, or a first time Veganuary-goer, we’ve picked our favourite vegan recipes to inspire and whet your appetite.
Creamy Tofu Korma
I am SUCH a korma fan. During my years studying at The University of Birmingham, I’d almost never swerve from a heart korma, even at 4am. During the first 2020 lockdown, our nanny lived with us, who was vegan for religious reasons. This was one of our culinary highlights. Easy to make and a dish, I’d argue, which is tastier in its vegan form.
View the recipe: Creamy Tofu Korma by Cupful of Kale
Caramelised Spicy Mushroom Donburi
Susie, a talented chef who’s also contributed many recipes for Healthy Living London, loves experimenting with different flavours. Her mushroom donburi is richly flavoured and incredibly moreish.
View the recipe: Caramelised Spicy Mushroom Donburi by Susie Morrison, Gourmetglow
Peanut Butter Mousse Cheesecake slices
This might possibly be the best combination ever: peanut butter + chocolate mousse + cheesecake.
View the recipe: Peanut butter mousse cheesecake slices by Mrs Hollingsworth
Caramel Filled Chocolate Balls
With delicious and gooey caramel, covered in crunchy chocolate, these vegan Caramel filled Chocolate Balls from Mrs Hollingsworth’s are too good to miss.
Enjoy this amazing vegan recipe here
Pizza Express Dough Balls
These are a must. Make these. Soft, light and fluffy. They’re great with homemade vegan garlic butter.
View the recipe: Pizza Express Dough Balls
Quinoa and Onion Flatbread
The Wild Food Café are sharing a selection of simple, versatile recipes on their site to keep us inspired during lockdown. This Quinoa and Onion Flatbread is simple and delicious – using just three ingredients. It goes well with a good glug of olive oil or topped with a tasty pesto.
Find the recipe from the Wild Food Café here
Sri Lankan Curry Sweet Potato Curry and Cashew Nuts
To mark Veganuary, Mildred’s vegetarian restaurant are releasing a new recipe each Saturday in January. We love the look of this Sri Lankan Sweet Potato Curry recipe, which you can also find in the Mildred’s cookbook, alongside lots of other plant based treats.
Find this delicious Sri Lankan Curry recipe here
Dense and filling, this is perfect with a cup of tea – not that it doesn’t already contain a lot of tea!
View the recipe: Vegan Malt Loaf from the Dirty Vegan cookbook
Thai Green Sweetcorn Soup
Full of flavours, this is real comfort food. Make a batch and slurp your way through it.
View the recipe: Thai Green Sweetcorn Soup by Susie Morrison
Everyone needs a solid hummous recipe in their repertoire. This one has an extra flavoursome twist.
View the recipe: Turmeric Hummous by Hanna Miller
Most kimchi uses fish sauce but Susie’s version omits it. If you’re keen to treat your gut, then a jar of kimchi is a must. It goes particularly well with rice dishes, or Buddha bowls.
View the recipe: Vegan Kimchi by Susie Morrison, of Gourmetglow
Fried Cajun Popcorn Tofu
I was all over popcorn chicken when KFC released it all those years ago, and can never resist anything like it. It was a real thrill to discover this recipe. Even when baked, they taste great.
View the recipe: Fried Cajun Popcorn Tofu by Cupful of Kale
If you thought becoming vegan meant saying goodbye to delicious creamy recipes then you were mistaken! This carbonara recipe from Bosh creates a delicious creamy sauce from cashew nuts with nutritional yeast to add that umami flavour. Combined with mushrooms cooked in salty soy sauce and maple syrup, you get delicious taste sensation!
View the recipe for the Creamy Carbonara here
Jerk Sweet Potato and Black Bean Curry
BBC Good Food is one of my go to sources for amazing vegan recipes (even with a shelf packed full of vegan cookbooks). This jerk sweet potato stew is so, so tasty and one batch usually last us for three or four days (and it gets better as the days go on!). We enjoy it with rice and plantain. I will also sometimes throw some fresh spinach into the bowl and let it wilt alongside the curry. If you are looking to feed lots of people with a tasty treat, this is the recipe for you.
View the recipe for the sweet potato and black bean stew here
Tomato and Coconut Cassoulet
Anna Jones has brought so many amazing vegan recipes into my life. I also love her ordering system in A Modern Way to Cook, which is arranged by the length of time it takes to cook a recipe. If you wanted to augment your vegetarian cookbook collection with one book, this would be it. This cassoulet is so tasty; even better if you splash out on expensive olive oil. It is really quick and easy to prepare and goes well with a big handful of rocket. It is a comforting winter dish and also an impressive dinner party offering with some olives and fresh bread on the side. I have a similar recipe from an Ottolenghi book, but the Anna Jones version uses a fraction of the number of ingredients and tastes equally as delicious.
Enjoy this and other Anna Jones recipes here.
Jamie Oliver Easy Vegan Brownies
With a whole pack of pecans and a full bar of dark chocolate, these brownies ought to be good! If you can’t get hold of pecans, I have substituted in walnuts, which are equally tasty. I also use vanilla extract rather than a fresh pod (because I’m a baking Charlatan!). The recipe calls for 200g of dairy free chocolate but I have only ever made this with one bar’s worth, as any more seems wildly extravagant! They are so easy that they are a go to for baking with my two year old daughter. The only tricky bit, a with all brownies, is getting the balance between gooey and cakey. I’m still to master the perfect point of oven withdrawal, but even when slightly over baked these are truly delicious.
Enjoy the recipe for these vegan brownies here
Vegan Fish Pie
I’m not a fan of fake meats, but what I love about the Bosh vegan recipes is that they recreate the feel and flavours of a dish without resorting to using fake substitutes. With seaweed, capers, white wine and mustard, this dish offers a potato fish pie experience without any fishes coming to harm in the making. It is really hearty and good winter fare. Even my daughter likes it, which is praise indeed of something with quite complex flavours. One pie lasts us three or four days as a family, which also makes it popular with me!
Get the recipe for vegan fish pie online here
Leave a Reply