I love trying out recipes for plant-based dinners, and I find that Veganuary gives me the perfect reason to play around and experiment. While my usual repertoire includes a solid set of go-to recipes that I can make in a pinch, I like to use this month to try out new ones and stretch a bit, ingredient-wise.
Chickpeas and lentils are super versatile and, when it comes to plant protein, pretty much unbeatable. Same goes for quinoa.
Jackfruit is my current favorite meat substitute. My go-to spices for depth of flavor are cumin and smoked paprika.
They could make cardboard taste good. But add a ton of fresh vegetables—bell peppers, sweet potatoes, zucchini, etc.—and the meals I’m making this month are (mostly) meals I want to repeat.
The 21 Best Veganuary Dinner Recipes
1. Veganuary Lentil Shepherd’s Pie
Lentil Shepherd’s Pie is a comforting, plant-based take on a classic dish. It stars green or brown lentils, deeply caramelized onions, and a tomato base that’s reminiscent of the best of shepherd’s pies.
It’s perfectly topped with creamy mashed potatoes—mixed with a little bit of olive oil for a vegan-friendly recipe—and baked until brown and bubbly. Mine also has sage, rosemary, and thyme, and is always gorgeous.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup uncooked green or brown lentils, rinsed
2 tablespoons tomato paste
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 cup vegetable broth
1 can (14 oz) diced tomatoes
1 cup frozen peas
Salt and pepper to taste
4 cups mashed potatoes (prepared with vegan butter and plant-based milk)
Paprika (optional, for garnish)
Instructions
1. Set your oven to 400°F (200°C) to preheat.
2. In a sizable frying pan, warm the olive oil over medium heat. Toss in the onion and garlic, and let them soften for around 5 minutes.
3. Incorporate carrots and celery, and let them cook for another five minutes. Then add the lentils, tomato paste, thyme, rosemary, vegetable broth, and diced tomatoes. Bring everything to a simmer, cover, and let it cook for 30 to 35 minutes. You want the mixture to be at a low bubbling state. Cook it long enough for the lentils to become tender but not mushy.
4. Add in the frozen peas and season with salt and pepper to taste. Move the lentil mixture to a baking dish.
5. Evenly distribute the smashed potatoes across the lentil mixture. If you wish, you can take a fork and make patterns on the surface. You can also sprinkle paprika on top if you like.
6. Preheat the oven and bake for 20 to 25 minutes. The top should be golden brown when you’re ready to take it out of the oven. Serve warm.
2. Creamy Veganuary Mushroom Stroganoff
I adore making warm and robust dishes during Veganuary, especially what I like to call my “cream” mushroom stroganoff. This simple yet divine mixture of mushrooms, sautéed onions, and garlic is taken up several notches by the addition of two of my favorite cozy ingredients: smoked paprika and thyme.
I finish this dish with coconut milk (or sometimes soy or oat cream, in a pinch). Tossed with tagliatelle, it is somehow both comforting and luxurious at the same time.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
500g mushrooms, sliced (such as cremini or button mushrooms)
1 teaspoon paprika
1 teaspoon dried thyme
1 tablespoon soy sauce or tamari
1 tablespoon flour (use gluten-free if desired)
1 cup vegetable broth
1 cup canned coconut milk or cashew cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Cooked pasta or rice (to serve)
Instructions
1. In a large skillet, over medium heat, warm the olive oil. Toss in the onions that you have chopped and sauté them until they are soft, without any crunch, and see-through, which should take about 5 minutes.
2. Add the minced garlic and the sliced mushrooms to the skillet. Cook them until the mushrooms are browned and most of their liquid has evaporated, about 8 to 10 minutes.
3. Add the paprika, dried thyme, and soy sauce. Then sprinkle the flour over the mixture and stir so everything is nicely coated.
4. Slowly add the vegetable broth while stirring continuously to keep the mixture smooth. Let it simmer for a few minutes until it reaches a mildly thickened state.
5. Lower the heat to low and stir in the coconut milk or cashew cream. Allow it to simmer gently until the stroganoff is creamy and heated throughout. Adjust the seasoning with salt and pepper to taste.
6. Prepared pasta or rice can be topped with creamy mushroom stroganoff, with a sprinkle of fresh parsley to provide the final touch.
3. Spicy Veganuary Veggie Tacos
I am thrilled to delve into this dynamic taco recipe with you. It excites me to no end to think about the combination of substantial black beans, crisp bits of red bell pepper, and just enough chili powder to bring the flavor.
With a squeeze of lime and a hint of smoked paprika, each corn tortilla is a canvas for this delicious plant-based creation.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 can (15 oz) black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 lime, juiced
Corn tortillas
Sliced avocado, for serving
Fresh cilantro, chopped, for garnish
Your favorite hot sauce, for serving
Instructions
1. In a very big frying pan, warm the olive oil on a medium flame. Toss in the cubed onion and sauté until it reaches a clear state, about 3-4 minutes. Add to the pan the minced garlic and cook for an additional minute.
2. Put the red bell pepper and zucchini in the frying pan. Sauté for about 5 to 7 minutes, or until the vegetables reach the desired doneness.
3. Combine the black beans, chili powder, cumin, smoked paprika, salt, and pepper, and mix well. Allow the bean mixture to cook with the vegetables for 2-3 minutes. During this time, the spices will thoroughly season the beans. The mixture can then be served as is, or blended with an immersion blender for a smoother, creamier soup.
4. Over the combination, squeeze the juice of a lime and stir. Remove the skillet from the flame.
5. In a dry skillet, heat corn tortillas for about 30 seconds on each side or until warm and flexible.
6. Fill each tortilla with the vegetarian filling, then top with avocado, sliced as thinly as you desire, and a drizzle of your favorite hot sauce. Serve with a wedge of lime alongside for good measure.
4. Veganuary Vegetable Stir-Fry
I enjoy making vivid and lively dishes, and this vegetable stir-fry certainly fits the bill. It has so much color, with the red and yellow bell peppers, the crisp green of the broccoli, and the lovely sugar snap peas.
It takes no time to whip up, but in the few minutes it takes to go from skillet to plate, the vegetables transform under the gaze of soy sauce, ginger, and a little sesame oil, served as a kind of much healthier, hangover-free version of a Chinese takeout classic.
Ingredients
1 tablespoon vegetable oil
2 cloves garlic, minced
1-inch piece of ginger, grated
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup sugar snap peas
1 carrot, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon maple syrup
Sesame seeds for garnish
Sliced green onions for garnish
Instructions
1. In a large skillet or wok, over medium-high heat, warm the vegetable oil.
2. Include the garlic and ginger, and cook them for 30 seconds until they are very aromatic.
3. Incorporate the bell peppers, broccoli, sugar snap peas, and carrot into the pan. Sauté for 5-7 minutes until the vegetables are tender-crisp.
4. In a bowl, combine the soy sauce, sesame oil, rice vinegar, and maple syrup. The next step in making this dish is super simple. In an even larger bowl, mix together the cabbage, beets, carrots, and any other vegetables you want to toss into the salad.
5. For an additional 2 minutes, allow the sauce to cook until it has completely and evenly coated the vegetables.
6. Before serving, sprinkle with sesame seeds and top with sliced green onions for a decorative finishing touch.
5. Veganuary Chickpea Curry
During Veganuary, I relish the opportunity to prepare a dish that is not only robust and packed with nutrition but also entirely plant-based, like my chickpea curry. Its comforting medley of coconut milk, diced tomatoes, and chickpeas makes for a perfect vehicle to showcase the blend of spices (an equally aromatic and comforting medley of cumin and coriander in my version) that gives the dish its name.
Ingredients
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon cumin seeds
1 tablespoon curry powder
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 cans (14 oz each) chickpeas, drained and rinsed
1 teaspoon salt
1 cup spinach, roughly chopped
Fresh cilantro, for garnish
Lemon wedges, for serving
Instructions
1. In a large skillet over medium heat, warm the olive oil. Add the minced onion and sauté until the onion is translucent, approximately 5 minutes.
2. Introduce the garlic, ginger, and cumin seeds to the saucepan. Cook for 1 to 2 minutes until they are aromatic.
3. Add the curry powder and sauté for one more minute, taking care that the spices do not scorch.
4. Add the diced tomatoes and coconut milk. Stir well and bring to a simmer.
5. Incorporate the chickpeas and salt into the pan, and let it simmer for 10 to 15 minutes. That’s all it takes for the sauce to meld with the chickpeas and for the sauce to thicken—if it even needs thickening, which in my case, I don’t think it did.
6. Just prior to serving, fold in the spinach and let it wilt. Top with fresh cilantro and serve with lemon wedges.
6. Veganuary Roasted Vegetable Pasta
One of my favorite dishes to prepare for Veganuary is Roasted Vegetable Pasta. It’s a dynamic dish that marres penne pasta with not one or two but four different roasted vegetables: red and yellow bell peppers, zucchini, and cherry tomatoes.
They get roasted until they’re perfectly caramelized and seasoned in the roasting pan with herbs—oregano and basil—so that every bite of the vegetables sings with flavor. When the vegetables meet the pasta, they all come together to have a delightful plant-based meal.
Ingredients
12 oz penne pasta
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, sliced
8 oz cherry tomatoes, halved
3 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons balsamic vinegar
Fresh basil leaves, for garnish
Instructions
1. Your oven should be heated to 425°F (220°C). A large baking sheet should be lined with parchment paper.
2. In a big bowl, mix the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and minced garlic. Pour in the olive oil and season with salt, pepper, and the two herbs. Toss well and dump into a 2-quart baking dish.
3. Lay the vegetables on the baking sheet in a single layer. Roast them in the oven at 425 degrees for 20 to 25 minutes, stirring once halfway through, until they are tender and browned.
4. As the vegetables roast, take a pot of water and bring it to a boil. Make sure the water is well-salted. Cook the penne pasta in the water, following the instructions given on the package until the pasta reaches an al dente texture. Drain the pasta but do not rinse it. Set it aside.
5. After the vegetables have finished roasting, mix the pasta and the roasted veggies together in a large serving bowl. Drizzle balsamic vinegar over the top and toss everything together until it is uniformly mixed. Season to taste with salt and pepper; if all you have is coarse kosher salt, use that—it’s the best for this job.
6. Garnish your pasta with fresh basil leaves as you serve it. Then you can sit down to enjoy Roasted Vegetable Pasta Vegan Style for your vegan January occasion.
7. Veganuary Sweet Potato and Black Bean Chili
This filling chili unites the toasty warmth of sweet potatoes, black beans, and the spices you want in a chili—cumin, smoked paprika, and your other favorites. It’s an uncomplicated dish that I make during January and all year, really, for the excellent, vibrant flavors and the good-for-you nutrition of the ingredients.
I give it a boost with some fresh cilantro and, if you want a turn-up-the-heat option, some sliced raw jalapeños on top.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 medium sweet potatoes, peeled and diced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) black beans, drained and rinsed
2 cups vegetable broth
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Avocado slices (optional, for garnish)
Instructions
1. Pour the olive oil into a big pot, and put it on the stove over medium heat. Once the oil has warmed, toss in the diced onion. Let it cook for about 5 minutes, or until the onion becomes translucent.
2. Add the minced garlic and cook for another minute. Then add the chopped red and green peppers and cook until they are just tender, about 5 more minutes.
3. Toss the sweet potatoes into the pot. Next, measure out the cumin, chili powder, smoked paprika, and cayenne pepper—add them as well. Now stir vigorously—wait a minute, I mean, “well”—to thoroughly coat the vegetables in spices.
4. Add the chopped tomatoes, black beans, and vegetable broth to the pan. Turn the heat up and bring everything to a boil. Then lower the heat and let it simmer. Put a lid on it and let it cook for 20-30 minutes. This is the last step where you actually have to pay attention. You want to stir occasionally and make sure nothing is sticking to the bottom of the pan. After 20-30 minutes, you should take off the lid and taste for seasoning and thickness. If it is too thick (not the consistency of a soup), then add some warm (not cold) broth and stir until well combined.
5. Taste the chili for salt and pepper, then mix in the lime juice. Serve the chili hot; if you’d like, garnish it with fresh cilantro, and throw on some avocado, too. Enjoy your meal and feel good about it being a part of your Veganuary!
8. Veganuary Cauliflower Tikka Masala
For a cozy vegan meal, I reach for my Veganuary Cauliflower Tikka Masala. This sauce-drenched dish features roasted cauliflower that melds beautifully with the fabulous flavors of garam masala and cumin.
They may look like simple spices, but when you add them to your pan with coconut milk and crushed tomatoes, you will be in for an aromatic treat. If you would like to accompany your tikka with basmati rice or naan, it’s up to you.
Either way, finishing the dish with fresh cilantro is a must for the situation to truly qualify as an aromatic treat.
Ingredients
1 large cauliflower, cut into florets
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1 can (400g) crushed tomatoes
1 can (400ml) coconut milk
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)#
Instructions
1. Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Combine the cauliflower florets with 1 tablespoon of oil in a bowl. Add salt and pepper to taste. Evenly distribute the florets on a baking sheet. Roast in the oven for 20-25 minutes, or until the florets are tender and golden.
2. In a big frying pan, pour the oil remaining oil in and heat over medium. Chop the onion and add it to the pan. Sauté the onion for about 5 minutes or until soft and translucent.
3. Incorporate the garlic, ginger, garam masala, cumin, coriander, turmeric, and paprika. Heat for 1-2 minutes until the aroma is enticing.
4. Incorporate the tomatoes and the coconut milk. Bring to a low boil and allow to cook for 10 minutes, then turn down to a simmer for the sauce to thicken slightly.
5. Add the roasted cauliflower to the sauce and mix until the cauliflower is coated. Let it simmer for approximately 5 minutes. Use salt and pepper to season it to your taste.
6. Top with fresh cilantro and serve the dish piping hot alongside rice or naan.
9. Veganuary Stuffed Bell Peppers
I love making stuffed peppers, and I almost always use the same base stuffing of quinoa and black beans. It has everything you want in a meal: protein, good-for-you grains, and plenty of fresh vegetables.
I seasoned the stuffing in this recipe with cumin and chili powder to keep things nice and comfy, while the fresh herbs mixed in at the end help keep the dish light and bright.
Ingredients
4 large bell peppers (any color)
1 cup quinoa
2 cups vegetable broth or water
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 zucchini, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Juice of 1 lime
Instructions
1. Set your oven to 375°F (190°C). Take the tops off the bell peppers, and seed and membrane them.
2. Bring the vegetable broth or water to a boil in a small pot. Stir in the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, until the broth is absorbed and the quinoa has expanded and is fluffy.
3. In a big frying pan, warm the olive oil on medium. Sauté the onion and garlic until they’re softened, about 3 minutes. Add the zucchini and sauté for another 3 minutes.
4. Add the cooked quinoa, black beans, and diced tomatoes to the big bowl of seasonings. Then, mix everything together and let it warm up.
5. Take the pot off the burner, then stir the fresh cilantro and the lime juice into the filling. Use a large spoon to fill the halved peppers with the quinoa mixture. Place the halves cut side up in a baking dish.
6. Preheat the oven and set it to the desired temperature. When the oven reaches that temperature, place the peppers in the oven. Wait 25-30 minutes. You can then reach into the oven and gingerly pull out the tray with the peppers on it. The peppers should be tender to touch and warm all the way through when you serve them.
10. Veganuary Vegan Pad Thai
I love an excellent vegan pad Thai, and this recipe is a showstopper. It has puffy tofu; gone-gone crispy bean sprouts; and a Bohemian Rhapsody of flavors harmonizing with rice noodles.
Soy, lime, and tamarind sauce bring everything together, while crunchy peanuts and fresh cilantro make it pop!
Ingredients
8 ounces rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 block firm tofu, pressed and cubed
1 cup bean sprouts
1 red bell pepper, sliced
2 green onions, sliced
1 carrot, julienned
1/4 cup roasted peanuts, chopped
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons maple syrup
1 tablespoon tamarind paste
1 teaspoon chili paste (optional)
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
1. Prepare the rice noodles by boiling them in water, as directed on the package. Once cooked, drain the noodles and set them aside for later use.
2. In a big frying pan or wok, pour in the vegetable oil and warm it over a medium burner. When the oil is hot, add the chopped garlic and sauté. Cook the garlic until it is golden brown and emits a pleasantly nutty aroma.
3. Put in the tofu cubes and cook them until they are golden brown on every side.
4. Combine the bell pepper, carrot, and half of the green onions in the pan to cook. Cook until the three additions have begun to tenderize.
5. Combine the soy sauce, lime juice, maple syrup, tamarind paste, and chili paste in a small bowl and then pour it over the tofu and vegetables. Stir everything together as you would a stir-fry.
6. In the pan, combine the cooked rice noodles and bean sprouts. Toss everything in the pan until it is well combined and heated through. Garnish with chopped peanuts, cilantro, the rest of the green onions, and lime wedges. Serve immediately.
11. Veganuary Butternut Squash Risotto
I take pleasure in crafting a cozy, heartening dish for Veganuary. My Butternut Squash Risotto is a warming blend of roasted butternut squash, Arborio rice, and fresh thyme.
Though it’s not standard risotto, it retains the comforting nature of risotto while allowing the butternut squash to shine through in all its curvilinear glory.
Ingredients
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
1 onion, finely chopped
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup white wine (optional for Veganuary)
4 cups vegetable broth, kept warm
¼ cup nutritional yeast
Fresh thyme, chopped
2 tablespoons vegan butter
Fresh parsley, chopped (for garnish)
Instructions
1. Set your oven to 400°F (200°C) to preheat. Take 1 tablespoon of olive oil and mix it with salt and pepper to taste. Combine this with the diced butternut squash and then spread it onto a baking sheet. Roast it in the oven for about 25 minutes or until it reaches a tender state.
2. In a big skillet, warm the other tablespoon of olive oil on medium. Toss in the onion and garlic, and stir until the onion is clear.
3. Add the Arborio rice, cooking it for about 2 minutes until the grains show a bit of coloration. If using, add the white wine—otherwise, add a bit more broth—and cook until the wine is absorbed.
4. Add the warm vegetable broth slowly and gradually, one ladle at a time, stirring almost constantly. Let each addition absorb before adding the next, until the risotto has become creamy and the rice is cooked al dente, about 18-20 minutes.
5. Add the roasted butternut squash, nutritional yeast, fresh thyme, and vegan butter to the bowl. Combine, making sure the butternut squash is well integrated. If it seems too thick to stir, add a bit of water to help it along. Season with salt and pepper and more nutritional yeast, if desired, to help it taste even more cheesy.
6. Serve it hot, and make sure to top it off with fresh parsley.
12. Veganuary Eggplant Parmigiana
Commemorating Veganuary with my Eggplant Parmigiana is a real treat. This plant-based dish could easily have the word “vegan” in it as the ingredients are all animal-free.
Ingredients
2 large eggplants, sliced into 1/4 inch rounds
Salt, to taste
2 cups marinara sauce
1 cup vegan mozzarella cheese, shredded
1/2 cup vegan Parmesan cheese, grated
1 cup panko breadcrumbs
1/4 cup flour
1 cup almond milk or other plant-based milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
Olive oil, for drizzling
Instructions
1. Set your oven to 375°F (190°C). Dust the eggplant slices with salt, and allow them to luxuriate for about 15 minutes. This will not only draw out some of the moisture, but it will also make the eggplant less bitter. Rinse off the salt and moisture, and take your time with drying the eggplant with paper towels.
2. Establish a breading station. Put the flour in the first shallow bowl. The second bowl holds almond milk. In the third bowl, there are panko breadcrumbs. They are mixed with garlic powder, onion powder, oregano, black pepper, and half of the vegan Parmesan.
3. Take each slice of eggplant and dredge it in flour. Then dip it in almond milk, and coat it in a mixture of breadcrumbs. Lay the slices on a baking sheet lined with parchment paper.
4. Olive oil should be drizzled over the eggplant slices that have been dipped in breadcrumbs. Bake these slices for 20 to 25 minutes until they are golden and crispy. Remember to flip them halfway through.
5. In a baking dish, put down a layer of marinara, slice of eggplant, more marinara, vegan mozzarella, and some vegan Parmesan, then repeat. That’s how you build the best vegan eggplant Parmesan.
6. Continue baking for an additional 20 minutes, by which time the cheese should be melted and bubbling. Allow the dish to rest for a few minutes before serving. Then, revel in your Veganuary Eggplant Parmigiana!
13. Veganuary Quinoa & Kale Salad
I created my Veganuary Quinoa & Kale Salad to celebrate the nutritious ingredients found in this cold-weather salad. The base of it is quinoa, which is as close to a perfect food as you can get, packed with protein, fiber, and all the essential amino acids.
It also contains moderate amounts of the semidry, flavorful stalwart of winter salads, kale. And as with any good salad, it has lots of texture and flavor from all the toppings.
Ingredients
1 cup quinoa, rinsed
2 cups water
1 bunch kale, stems removed and leaves chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup sunflower seeds
1/4 cup dried cranberries
1 lemon, juiced
3 tablespoons olive oil
Salt and pepper to taste
Instructions
1. In a medium-sized saucepan, heat the water until it reaches a full boil. Pour in the quinoa, then lower the heat, cover, and let simmer for about 15 minutes or until the water has completely absorbed and the quinoa has gone tender. Afterward, it should be fluffed with a fork and set aside till it reaches room temperature.
2. As the quinoa cooks, tenderize the kale by massaging it with lemon juice and a pinch of salt. The kale will be ready for dinner in no time after a short rubdown. It actually feels kind of nice to get your greens ready this way. You should try it.
3. In a sizable mixing bowl, add the finished quinoa, kale that has been massaged until tender, halved cherry tomatoes, diced cucumber, minced red onion, sunflower seeds, and dried cranberries.
4. In a little bowl, whisk the lemon juice, olive oil, salt, and pepper. Pour the dressing over the quinoa salad and toss until well mixed.
5. If necessary, check the taste and adjust the seasoning. You can serve the dish right away, but if you want an even better flavor, cover and refrigerate for an hour before serving.
14. Veganuary Vegan Burrito Bowl
This lively vegan burrito bowl brilliantly combines good-for-you quinoa, black beans, and fresh vegetables. Sweet corn and bell pepper serve as fantastic flavor boosts, while creamy avocado adds lusciousness.
Simple lime juice and a few spices bring all the elements together for a totally satisfying and nutritious bowl that feels like a hug and is perfect for any meal.
Ingredients
1 cup quinoa, rinsed
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 medium bell pepper, chopped
1 avocado, diced
1 cup cherry tomatoes, halved
Juice of 1 lime
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp chopped fresh cilantro
Salsa and hot sauce for serving (optional)
Instructions
1. In a saucepan of medium size, add the quinoa and water. Once it reaches a vigorous boil, lower the heat and allow it to gently gurgle beneath a lid for about 15 minutes. You want to ensure that it simmers rather than boils, as boiling could cause the quinoa to burst and get mushy. After 15 minutes, remove from the heat and let it stand, covered, for 5 minutes. Uncover and fluff with a fork.
2. In a mixing bowl, combine the black beans, corn, chopped bell pepper, halved cherry tomatoes, and cilantro.
3. The bowl containing the vegetables now gets the addition of the quinoa (that has been lovingly cooked, of course). To this bowl mixture, we are adding a sauce of sorts, consisting of the following: lime juice, ground cumin, smoked paprika, salt, and pepper. Really toss this mixture to ensure a good blend of ingredients you now have a surprisingly elegant dish.
4. Carefully incorporate the diced avocado.
5. Spoon the burrito bowl mixture into individual bowls. Add salsa and hot sauce if desired. Serve right away.
15. Veganuary Zucchini Noodles with Pesto
I take pleasure in making colorful, tasty meals, and my zucchini noodles with pesto are an especially vibrant example. This dish unites the spiralized zucchinis with a gilt pesto that is freshly made from basil leaves, pine nuts, and nutritional yeast.
Tossed with the zoodles and thickened with a touch of extra-virgin olive oil and lemon juice, it’s a delightful choice for a fresh, plant-based dinner.
Ingredients
3 medium-sized zucchinis
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup nutritional yeast
2 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Cherry tomatoes, halved (optional, for garnish)
Fresh basil leaves (optional, for garnish)
Instructions
1. Rinse the zucchini and use a spiralizer to make noodles. Put them to the side.
2. Place the basil leaves, pine nuts, nutritional yeast, and garlic in a food processor. Using the pulse function, chop the ingredients together until they are finely chopped and nearly smooth.
3. While the food processor is running, add olive oil and lemon juice slowly to the pesto until it reaches a smooth consistency. Then salt and pepper the pesto to your taste.
4. In a big bowl, mix the zucchini noodles and pesto until the noodles are coated evenly.
5. You can serve it right away, garnished with cherry tomatoes and fresh basil leaves if you like.
16. Veganuary Moroccan Couscous
I take great joy in creating colorful, healthful dishes like my Moroccan Couscous for Veganuary. It offers a decadently fluffy grain as its foundation, spiced up with the earthy depths of cumin and turmeric; it’s a plant-based dish that somehow feels impossibly rich and far too luxurious to be good for just body and wallet.
There are more nutritious and heavy-hitting ingredients like chickpeas and beautifully spiced, tender zucchini and carrots. In addition, there are sweet and lovely raisins, brighten us all up with a drizzle of good olive oil, a sprinkling of freshly chopped parsley, and a handful of toasted almonds.
Ingredients
1 cup couscous
1 1/4 cups vegetable broth
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 can (14 oz) chickpeas, drained and rinsed
1 carrot, diced
1 zucchini, diced
1 red bell pepper, diced
1/4 cup raisins
Salt and pepper, to taste
1/4 cup chopped fresh parsley
1/4 cup toasted almonds
Instructions
1. Heat the vegetable broth until boiling, then take it off the heat and add the couscous. Cover the pot and let it rest for 5 minutes, then use a fork to fluff the couscous.
2. In a sizable frying pan, warm olive oil over a medium flame. Toss in the onion and garlic and cook, stirring occasionally, until they have softened and the onion has turned somewhat translucent. This should take about 3 to 5 minutes.
3. Incorporate the cumin, coriander, cinnamon, and turmeric. Stir and fry for about a minute and a half, or until they smell really good.
4. Include the chickpeas, carrot, zucchini, and bell pepper, as well as the raisins. Salt and pepper to taste. Cook for 8-10 minutes until the vegetables are nice and tender.
5. The vegetable medley is combined with the done couscous—well, and good, as the saying goes. And then, friends, this dish is garnished with parsley, almonds, and a little something resembling drizzled oil that we might call a “sauce.”
17. Veganuary Falafel Wraps
My passion for creating fresh and flavorful meals took root during my culinary school experience and has grown ever since. When it comes to vibrant taste, few ingredients can compete with chickpeas.
Pair them with fresh parsley and cilantro, and you’ve got a base for a dish that’s not only packed with flavor but also with texture. And if that weren’t enough, the base is spiced with cumin and coriander, then formed into balls that are baked and served in a wrap with crunchy cucumber and tomato.
Ingredients
1 can chickpeas, drained and rinsed
1 small onion, roughly chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon baking powder
4 tablespoons all-purpose flour
2 tablespoons olive oil
4 whole wheat wraps or tortillas
1 cup hummus
1 cup mixed salad greens
1/2 cup diced cucumber
1/2 cup diced tomatoes
Instructions
1. Set the oven to 400°F (200°C) to preheat. As it heats, place the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper into a food processor. Process until smooth.
2. Mix the baking powder and flour into the combination, then pulse until everything is well incorporated. The mixture, at this point, should have a sort of just-mixed, pre-baked consistency. That is, it should be slightly sticky and hold-togetherish when you press a handful of it into a clump. If not, either add whatever’s left of the wet ingredients to the mixture or mix in more flour.
3. Using your hands, form the mixture into small patties or balls. Line a baking sheet with parchment paper and set the formed patties or balls onto it. Brush with olive oil.
4. To bake the falafel, preheat the oven and line a baking sheet with parchment paper. Form the falafel mixture into 2-ounce balls, roughly the size of a golf ball. You can form them with your hands or use an ice cream scoop for a more uniform look. Place the falafel on the baking sheet, then use a brush or your fingers to coat the tops of the falafel with a thin layer of olive oil. Bake the falafel in the oven for 20–25 minutes, flipping them halfway through, until they are golden brown and crisp on the outside.
5. To put together the wraps, cover each one with a layer of hummus. Add a handful of darker salad greens that can stand up to a bit of crushing. Then, pile on some falafel, cucumber, and tomato. Fold them up, and serve them warm.
18. Veganuary Vegetable Paella
I take great pleasure in preparing vivid dishes, and my vegetable paella is a prime example. Its ingredients—smoked paprika, zucchini, and Arborio rice—would be enough to make any dish splendidly colorful.
But paella isn’t just a dish; it’s an experience. The garnish of fresh parsley and wedges of lemon gives it an added vibrancy that makes it feel at home in any setting, from casual to formal.
And don’t get me started on the pairing possibilities—it goes with everything.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, quartered lengthwise and sliced
1 teaspoon smoked paprika
1 teaspoon turmeric
1 1/2 cups Arborio rice or paella rice
4 cups vegetable broth
1 cup frozen peas
1 can (15 oz) artichoke hearts, drained and quartered
Salt and pepper to taste
Lemon wedges for garnish
Fresh parsley, chopped, for garnish
Instructions
1. In a large, deep skillet or paella pan, heat olive oil over medium heat. Pour in the onion and garlic and sauté until the two are softened and translucent—this will take about 5 minutes.
2. The pan should receive the bell peppers and zucchini, cut into strips cook for 5 minutes.
3. Add the smoked paprika and turmeric, then the rice. Cook the rice for around 2 minutes, ensuring that it is thoroughly covered with the spices and oil.
4. Add the vegetable broth to the mixture, and stir it into a cohesive unit. It should not get too crazy with flavoring yet because the flavoring will happen at the next step. Bring this mixture to a boil and then let it simmer for 15 minutes. After 15 minutes, check to see if the rice is almost tender and the mixture has become almost a porridge. If it has not, give it a few more minutes to come together.
5. Incorporate the peas and artichoke hearts into the pan, mixing them with the rice. For another 5–7 minutes, continue to cook, or until the peas have been heated through and any remaining liquid has been absorbed.
6. Take the pan off the heat and cover it with a lid or some foil. Let it rest for about five minutes before serving. You can garnish the dish with lemon wedges and sprigs of fresh parsley if you like.
19. Veganuary Vegan Ramen
I consider this vegan ramen to be the ultimate delicious, delightfully aromatic, and wonderfully forgiving comfort food. For a perfect ramps-up-your-umami-broth, it’s hard to beat the sweet compliment of onions, leeks, or shallots with the savory combo of garlic and ginger.
Once you simmer your base, season it liberally with soy sauce or tamari and miso paste, and you’ve pretty much got yourself liquid happiness.
Ingredients
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, grated
4 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon miso paste
1 tablespoon rice vinegar
1 teaspoon chili paste (optional, for heat)
1 pack ramen noodles (check for vegan-friendly)
1 cup sliced mushrooms
1 cup baby spinach
1/2 cup sliced green onions
1/2 block firm tofu, cubed
1 tablespoon sesame seeds (optional, for garnish)
Seaweed sheets, torn (optional, for garnish)
Instructions
1. In a big pot, warm up the sesame oil on medium heat. When it is hot, add the minced garlic and the grated ginger. Sauté these for about one minute, or until they are fragrant.
2. Add the vegetable broth, soy sauce, miso paste, rice vinegar, and chili paste (if using) to the pot. Stir until the miso paste is dissolved, and then bring everything to a light simmer.
3. Incorporate the sliced mushrooms into the pot and allow them to simmer for roughly 5 minutes, or until they reach a tender state.
4. Introduce the ramen noodles and tofu cubes, and allow them to cook for approximately 3-5 minutes, taking care that the noodles do not overcook and become mushy. The idea during this step is to warm the tofu through and allow the noodles to become tender, for no more than about 5 minutes.
5. Add the baby spinach and green onions to the pan and cook them for about a minute until the spinach has wilted. Taste and add more soy sauce if you think it needs it.
6. Spoon the vegan ramen into bowls. If you like, you can top it with your choice of sesame seeds and sheets of seaweed before serving.
20. Veganuary Mushroom and Leek Pie
I adore pie baking, especially when it comes to this particular recipe. There’s nothing quite so rewarding as crafting a meal that brings together the earthy flavors of mushrooms and the mild sweetness of leeks and serves them up in a nourishing package.
Olive oil, fresh thyme, and a base of creamy soy or oat milk nestle beneath a golden puff pastry, giving you a pie that’s just as kind to your belly as it is to your palate.
Ingredients
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, sliced
- 3 cloves garlic, minced
- 400g mixed mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 250ml vegetable broth
- 200ml soy or oat cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 sheet vegan puff pastry, thawed
- 1 tablespoon plant-based milk, for brushing
Instructions
1. Set your oven to 200°C (400°F) to heat in advance.
2. In a large skillet over medium heat, warm olive oil, then add the leeks and garlic. Cook, stirring frequently, until the leeks are softened and just beginning to turn golden, about 5 minutes.
3. Incorporate the mushrooms and thyme into the pan, and cook them until they’re golden and most of their moisture has evaporated.
4. Dust the mushroom medley with flour and stir it in well. Add the vegetable broth very slowly, followed by the soy cream, and stir together until the mixture thickens. Then, stir in the Dijon mustard. Now season it up with salt and pepper until it tastes good to you.
5. Spoon the filling made of mushrooms and leeks into a pie dish. Place a sheet of puff pastry over the top, ensuring that the pastry completely covers the dish. If necessary, trim the puff pastry to fit, and be sure to seal the edges well. Don’t forget to make a slash in the top so the pie can breathe.
6. Using plant-based milk, brush it onto the pastry and then place the pastry in an oven preheated to 375°F. Bake for 20-25 minutes or until the pastry puffs up and turns a golden brown. Allow it to cool slightly before serving.
21. Veganuary Ratatouille Bake
In January, there’s an emphasis on plant-based eating, and I enjoy the kind of hearty, wholesome dishes you’d eat in the dead of winter, like ratatouille. This delightful bake combines chopped eggplant, zucchini, and bell peppers, which are first sautéed, then—and this is the nearly just-add-water part—everything (which also includes crushed tomatoes, thyme, and oregano) is tossed in a pan, and the oven does the rest.
It’s well worth the time—dinner was a vibrant, nourishing meal, beautifully finished with fresh basil, that truly felt like a warm hug.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large eggplant, chopped
2 zucchinis, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can (14 oz) crushed tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh basil, for garnish
Instructions
1. Set your oven to 375°F (190°C) to heat up.
2. In a big, oven-safe skillet, warm the olive oil on a medium flame. Toss in the minced onion and stir until softened.
3. Introduce the garlic, eggplant, zucchini, red bell pepper, and yellow bell pepper. Sauté the vegetables until they reach the desired tenderness.
4. Incorporate the crushed tomatoes, thyme, oregano, salt, and pepper. Allow the mixture to come to a nice simmer.
5. I cover the skillet with aluminum foil and slide it into the preheated oven, set to 325 degrees.
6. Take it out of the oven, add fresh basil for flair, and serve it up piping hot.
