Veganuary 2018: 31 delicious vegan recipes to inspire you
Vegan food is not boring – try one of these delicious recipes this Veganuary (Picture: Getty)

31 days with no meat, fish, eggs, dairy, honey or any other animal products. Are you up for the challenge?

I’ve done Veganuary for the last two years and am really looking forward to doing it again for a third time.

15 easy vegan recipes that anyone can make

However, if you’re not used to cooking plant-based food it can be a bit of a shock to the system. New Years Day 2016 – my first Veganuary – we went out for a pub lunch and the only thing I could order was a chip butty. When it came there was butter on the bread – a fail on the first day.

What I learnt was that the key to Veganuary is planning. Work out what you’re going to cook. Have a meal plan. Write a good shopping list. And if you’re eating out do your research first.

Here I’ve put together 31 delicious vegan recipes for you – one for each day of Veganuary. You’ll find sweet and savoury, breakfast and dinner, lunch and brunch recipes here. Hopefully they’ll inspire you to cook some delicious vegan food this month.

Here are 31 delicious plant-based meals for Veganuary.

1. Leek, butterbean and cauliflower freekah salad with sumac

Recipe by Sneaky Veg.

2. Celeriac truffle soup

Celeriac and Truffle Soup recipe by Nosh Detox
(Picture: Nosh Detox)

2 tbsp olive oil

A small bunch thyme

2 bay leaves

2 small onions, chopped

1 fat garlic clove, chopped

1 celeriac, peeled and chopped

1 large potato, chopped

1 litre veg stock (check the label to ensure its vegan)

100ml soya cream

50g blanched hazelnuts, toasted and roughly chopped

1 tbsp truffle oil, plus an extra drizzle to serve

In a large saucepan, heat the oil over a low heat.

Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened.

Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper.

Pour in the stock, bring to the boil, then simmer for around 20 mins or until the vegetables are soft.

Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth.

Season and add truffle oil for decoration and enjoy.

Recipe by Nosh Detox.

3. Prune and apricot slice

Recipe by Glutarama.

4. Vegan enchiladas

vegan enchiladas recipe by Waitrose
(Picture: Waitrose. More vegan recipes .)

Recipe by Waitrose.

5. Vegan cauliflower cheese

Ready in around 30 minutes, cauliflower cheese is a traditional British dish, which has been around for at least a couple of centuries. The tender whole cauliflower is smothered in a rich and creamy cheese sauce (no cashews!), then baked in the oven, and finished with a sprinkling of smoked paprika. . I like to serve it as a main course with caramelised red onions, baby tomatoes, and a few crunchy spring onions too. . For my veganized cauliflower cheese, I choose to keep things traditional. Yes, I could make a cheesy sauce with with my ricotta as the base, or using my nacho cheese, but to be perfectly honest, there's a reason for the saying, "If it ain't broke, don't fix it". . There's no good reason to not make a vegan cheese sauce the way traditional ones are made, so I started out by making a roux, to which I added some soy cream and light soy milk. . Once the base sauce is made, it's just a question of adding some grated cheese, mustard, nooch, and seasonings. While you're making the sauce, you can cook the cauli, then plonk everything into a large oven dish, and bung it into a hot oven for 15 minutes to brown. If you're pushed for time, you could even stick it under a pre-heated grill (broiler) for five minutes instead. . Get the full recipe here —-> http://www.yumsome.com/veganized-cauliflower-cheese/ . . . . #Vegan #veganfoodisnotboring #veganfoodporn #veganfoodshare #whatveganseat #veganfood #vegansofig #easy2bvegan #veganfoodie #veganfoodblog #foodblog #foodporn #huffposttaste #thekitchn #f52gram #food52 #buzzfeast #buzzfeedfood #yahoofood #f52grams #thevegansclub #veganeatsplease #yumsome #veganfoodporn #cauliflowercheese #cauliflower #vegancheese #veganizedfoods #veganizeit #veganized @ciaogustoitaly

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Recipe by Yumsome.

6. Pomegranate and butternut squash cauliflower couscous

Cauliflower couscous recipe by Asda
(Picture: Ria Osbourne)

Recipe by Asda.

7. Beetroot and lentil vegan pie

Recipe by Only Crumbs Remain.

8. Mini key lime pies

By The Baking Explorer.

9. Beetroot and fennel crumble

fennel crumble recipe by tibits
(Picture: tibits)

3 fennel (about 500g), halved and sliced

3 beetroot (about 500g), peeled and cut into quarters

3 tablespoons extra virgin olive oil

Salt and pepper

100g breadcrumbs

100g cashews

A small piece of ginger, peeled (about 25g)

Grated peel of an orange

3 tbsp rapeseed oil

Preheat oven to 180°C.

Put the vegetables in a bowl and mix with olive oil, salt and pepper and spread on a sheet of baking paper.

Bake in the preheated oven for 15-20 minutes or until cooked through.

In the meantime, blitz the breadcrumbs, cashews, ginger and orange peel in a mixer. Add rapeseed oil.

Place the oven vegetables in a gratin dish. Knead the crumble briefly and spread evenly on the vegetables.

Cook in the oven for five minutes before serving.

Recipe by tibits.

10. Thai red tofu and sweet potato curry

Recipe by Easy Peasy Foodie.

11. Vegan banana bread

By Sneaky Veg.

12. Alma vegan lasagne

Alma vegan lasagne
(Picture: Alma)

For the avocado cream

2 ripe avocados (smashed)

1 large clove garlic

2 tablespoons olive oil

1/2 teaspoon salt

juice of half a small lime

For the lasagne

2 vine-ripe tomatoes

800g of your favourite pasta sauce

1 ear corn, cut off cob

1/2 courgette, grated

9 oven-ready, no-boil vegan lasagne sheets

1 cup Violife mozzarella, shredded

2/3 cup Violife prosociano, shredded

1/2 cup fresh basil

Preheat oven to 200°C. Thinly slice your tomatoes and place on a baking sheet. Drizzle with oil, salt/pepper and bake for 15 minutes, or until they start to caramelise. Set aside. Decrease oven temp to 190ºC.

Meanwhile, blend the avocado cream ingredients together with two tbsp of water. Set aside.

In a saucepan, heat 1 tbsp olive oil over medium heat. Add in corn and grated courgette and cook, tossing frequently, until the corn turns golden brown.

In a casserole dish, first add in a layer of your pasta sauce (about 1/4 of the sauce). Top with lasagne sheets, half of the avocado cream, half your corn and courgette mix, 1/4 of your pasta sauce and some torn basil. Then do another layer of lasagne sheets and repeat layers from before. Add the shredded Vio Life non dairy mozzarella. Then add a final layer of lasagne and top with the remaining pasta sauce and roasted tomatoes and prosociano. Cover with foil and bake at 190ºC for 45 minutes. Allow to sit 10 minutes before serving.

Recipe by Alma.

13. Quinoa breakfast bowl

By Gluten Free Alchemist.

14. Berry World cupcakes

Vegan blackberry cupcakes by BerryWorld
(Picture: http://www.berryworld.com)

250ml almond milk

220g caster sugar

80ml rapeseed oil

1tbsp vanilla seed paste

210g self-raising flour

1 tsp baking powder

30g cocoa powder

120g blackberries, chopped if large

For the icing

150g icing sugar

20g blackberries plus extra to decorate

Heat the oven to 180°C/160°C fan and line two bun tins with fairy cake size cases. In a bowl beat together the milk, sugar, oil and vanilla until combined.

Reserve 2 tsp of flour then in a separate bowl sieve together the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated then stir into the batter.

Divide the mixture between the cake cases. Bake for 20-24 minutes until the cakes spring back when you gently press the tops. Leave to cool completely.

While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.

When the cakes are cold spread the icing over and top with a whole blackberry. Makes 18.

Recipe by Berry World.

15. Curried lentils with spinach

Recipe by Rough Measures.

16. Borscht

Borscht recipe by Demuths
(Picture: Eat Pictures)

500g raw beetroot, peeled and diced small

1 onion, chopped

2 tbsp olive oil

1 stick celery, diced small

1 carrot, diced small (preferably purple for colour if possible)

750ml vegetable stock

Juice of 1 lemon

100g toasted buckwheat (kasha)

1 tsp red wine vinegar

1/2 tsp brown sugar

salt and freshly ground black pepper

For the topping

2 tbsp olive oil

2 garlic cloves, chopped

250g Brussels sprouts, shredded

soya cream or yoghurt

Fresh dill chopped for decoration

Fry the onion, carrot and celery in the olive oil until the onion is translucent, add the garlic and fry for a couple more minutes.

Add the diced beetroot to the vegetables with the stock and lemon juice, bring to the boil and simmer gently for 15 minutes.

Meanwhile, place the buckwheat into a medium saucepan with 200ml cold water and bring to a boil. Reduce the heat a little and simmer just until you can see the seeds pop open.

Turn the heat to low, and cook with a lid on for 5 minutes. The buckwheat should have absorbed most of the water and be just tender. Drain any remaining water and stir into the borscht.

Heat 2 tablespoons of olive oil in a frying pan and gently sauté the shredded sprouts with the crushed garlic. Season with a little salt and pepper.

To serve, ladle the hot borscht into bowls and garnish with the sautéed sprouts, chopped dill and a spoon of soya cream or yoghurt if desired. Serves four.

Recipe by Demuths.

17. Aubergine meatballs

Recipe by Supergolden Bakes.

18. Roasted carrot and quinoa salad

By Amy Savage Nutrition.

19. Victoria sponge

Recipe by Free From Farmhouse.

20. Winter bliss bowl with gyoza

Vegan bliss bowl by itsu
(Picture: itsu)

Coconut oil

Small handful cauliflower, broken into florets

1 tsp turmeric

½ tsp cayenne pepper

Handful of baby carrots

150g red cabbage

150g cavolo nero

½ tsp chilli flakes

Your choice of grain – we went for edamame and pea brown rice

3 itsu vegetable fusion gyoza

Preheat your oven to 180°C. With a little coconut oil, toss the cauliflower with the turmeric and cayenne pepper and pop onto one half of a baking tray. On the other half, add your baby carrots and season with salt and pepper and some more coconut oil. Bake for 20 minutes until golden and crispy at the edges.

In a pan, melt ½ tsp coconut oil and gently fry your red cabbage with some black pepper. Remove and set aside. In the same pan, fry your cavolo nero with the chilli flakes.

Heat your grains and then pop into your bowl. Add the red cabbage and cavolo nero. In the pan once more, melt 1 tsp of coconut oil and then pan fry your gyoza until golden brown.

Add the cauliflower and carrots to the bowl, followed by your gyoza.

Drizzle over the dipping sauce and enjoy! Serves one.

Recipe by itsu.

21. Sicilian caponata

High in taste and low in effort, this Sicilian caponata is a rich and piquant eggplant stew that’s full of nourishing vegetables and fragrant herbs. Serve it on its own with rustic bread, or as part of a larger meal, and you won’t go far wrong! . Vegetable stews are big in Southern Italy; Sicily, for example, has caponata, while in Pozzuoli in Campania – where I lived a couple of years ago – we had cianfotta. Both are more or or less the same, and consist of a mélange of vegetables, herbs, and spices, slow-cooked in order to extract max flavour with the minimum of effort. . Many people seem to be under the misapprehension that Italy doesn’t do ‘naturally’ vegan food but really, nothing could be further from the truth. Due to its favourable climate, Southern Italy grows most of the produce for the entire country, so it stands to reason, therefore, that veggie dishes abound, especially ones which use up end-of-season fruits and vegetables. No one is going to let a few under-sized aubergines or carrots, or barely-ripe tomatoes go to waste! . Caponata is yet another a wonderful example of cucina povera – simple, frugal cooking… the cornerstone of almost everything I make. Like other Italian dishes, its success relies not on complicated methods and hours spent slaving over a hot stove but rather on good-quality ingredients and a bit of know-how. . Click the link in my bio to get the full recipe —-> https://www.yumsome.com/how-to-make-sicilian-caponata/ . . . . #thanksgiving #veganthanksgiving #thanksgivingfood #holidayfood #veganholidayfood #christmasfood #christmasfoodporn #veganchristmas #veganfoodisnotboring #veganfoodie #whatveganscook #veganfoodlovers #easy2bvegan #veganfoodie #veganfoodblogger #foodbloggers #huffposttaste #thekitchn #food52grams #buzzfeedfood #yahoofood #thevegansclub #veganeatsplease #yumsome #veganrecipes #veganrecipeshare #worldveganmonth #caponata #veganitalian #cookwithcookbook @cookbookplugin @sue_squasher

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By Yumsome.

22. Refried beans, peppers and corn tacos with avocado cream

By Foodie Quine.

23. Vegan crispy duck

Recipe by Veggie Desserts.

24. Vegan lemon curd

By Domestic Gothess.

25. Three bean and vegetable chilli

By Charlotte’s Lively Kitchen.

26. Hazelnut espresso brownies

By The Peachicks Bakery.

27. Easy ratatouille

By The Petite Cook.

28. Peppery root vegetable stew

Recipe by Lovely Appetite.

30. Chocolate orange cupcakes

By Curly’s Cooking.

31. Carrot and tahini soup

Recipe by Searching for Spice.

Mandy Mazliah is a vegetarian mum of three whose kids don’t eat vegetables. Read about her efforts to get them to eat their five a day at www.sneakyveg.com.

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Veganuary 2018: 31 delicious vegan recipes to inspire you

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