10 Healthy Veganuary Recipe Ideas

Introduction

Ready to start Veganuary and set off the new year on a positive note? We are here to help!

Going vegan for a month is a life choice that will benefit your health, the planet and the animals you share it with. It is a way of kicking off the new year with a sense of compassion and responsibility. It may sound challenging at first, but with proper guidance, and a host of delicious vegan recipe ideas, we hope it will be a breeze.

So let this month-long initiative be the first step towards a happy and impactful new year!

Read on as we share some delicious vegan recipe ideas with you.

Black Bean and Avocado Wraps 

This vegan wrap recipe idea is perfectly suited for mealtimes and can be taken as a snack too. 

Prep Time: 10-15 minutes

Serves: 2

Ingredients:

1 can black beans

2 tsp olive oil

1 small onion, diced

½ bell pepper 

1 clove garlic, minced, 1 avocado, diced, 1 tomato, chopped

A few drops of lemon juice

Salt and pepper to taste

4 flour tortillas

½ cup vegan sour cream

Method:

Prepare the black bean mixture by sauteing onions and bell peppers in olive oil. Add the minced garlic and stir. Next, add the beans, and salt and pepper to taste. Set aside. In a separate bowl add the diced avocado and tomato and the lemon juice and sprinkle some salt and pepper. Toss the mixture.

Now top the tortillas with the cooked black beans and avocado mixture to prepare delicious wraps and enjoy. 

Vegan Mac and Cheese with Broccoli

This vegan recipe idea is the ultimate comfort food with a creamy cheese sauce, nutritious broccoli and whole-grain pasta.  

Prep Time: 20 minutes

Serves: 2-3

Ingredients:  

2 cups whole-grain pasta  

1 cup broccoli florets  

1 cup plant-based milk  

½ cup yeast  

¼ cup cashews (soaked for 2 hours)  

1 tbsp olive oil, 1 clove garlic, minced  

1 tsp Dijon mustard  

 ½ tsp turmeric powder  

Salt and pepper to taste  

Method:  

Boil the pasta first. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside. In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, Dijon mustard, turmeric powder, salt, and pepper. Blend until smooth to create the cheese sauce. Heat olive oil in a pan and sauté the minced garlic until fragrant. Pour in the blended sauce and cook on low heat, stirring constantly, until it thickens.  

Mix the cooked pasta and broccoli with the sauce until evenly coated. Serve warm and enjoy your creamy vegan mac and cheese! 

Chia Seed Pudding with Berries

This simple and refreshing recipe is perfect as a breakfast or dessert, packed with nutrients and bursting with berry goodness.  

Prep Time: 5 mins

Serves: 1 

Ingredients:  

¼ cup chia seeds  

1 cup unsweetened almond milk (or any plant-based milk)  

1 tbsp maple syrup 

½ tsp vanilla extract  

½ cup mixed berries (blueberries, strawberries, raspberries)  

1 tbsp shredded coconut (optional)  

Method:  

In a bowl or jar, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well. 

Cover and refrigerate for at least 2 hours or overnight, allowing the chia seeds to form a pudding-like consistency.  

Before serving, give the pudding a good stir and spoon it into serving bowls or jars.  

Top with mixed berries and a sprinkle of shredded coconut if desired. Enjoy your creamy, fruity chia seed pudding!  

Stuffed Bell Peppers 

These bell peppers are filled with a hearty mixture of quinoa, beans, and veggies, making them a delicious and nutritious meal option.  

Prep Time: 30 mins

Serves:  1-2

Ingredients:  

3 large bell peppers (any colour)  

1 cup cooked quinoa  

1 cup black beans  

½ cup corn kernels  

1 small onion, diced  

1 clove garlic, minced  

2 tbsp olive oil  

1 tsp smoked paprika   

Salt and pepper to taste  

Method:  

Cut the tops off the bell peppers and remove the seeds and membranes. Heat olive oil in a pan and sauté the onion and garlic until fragrant. Add the black beans, corn, quinoa, smoked paprika, cumin, salt, and pepper. Stir until well combined and heated through. Stuff each bell pepper with the quinoa mixture, packing it tightly. 

Place the stuffed peppers upright in a baking dish and bake at 375°F (190°C) for 20-25 minutes, or until the peppers are tender and the cheese is melted. Serve warm and enjoy this wholesome dish. 

Vegan Banana Oat Pancakes 

These fluffy pancakes made with simple ingredients are a perfect way to start your day.

Prep Time: 5-7 mins

Serves: 1-2

Ingredients:  

1 ripe banana, 1 cup oat flour, 1 tsp baking powder, 1 cup unsweetened almond milk  

½ tsp vanilla extract  

Pinch of salt  

Coconut oil for cooking  

Method:  

Mash the banana in a bowl and mix with almond milk and vanilla extract. Add the oat flour, baking powder, and salt, stirring until smooth. Heat a little coconut oil and pour small amounts of batter onto the pan and cook until bubbles form, then flip and cook the other side. Serve warm with your favourite toppings. 

Spinach and Mushroom Risotto

This creamy, comforting risotto combines mushrooms and spinach for a wholesome, plant-based meal.  

Prep Time: 15 mins

Serves:  2-3

Ingredients:  

1 cup Arborio rice  

2 tbsp olive oil  

1 small onion, diced  

2 cloves garlic, minced  

1 cup mushrooms, sliced  

4 cups vegetable broth, warmed  

2 cups fresh spinach  

½ cup nutritional yeast  

Salt and pepper to taste  

Method:  

Heat olive oil in a large pan and sauté the onion and garlic until softened. Add the mushrooms and cook until tender. Stir in the rice, coating it well with the oil. Gradually add the vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more. Once the rice is creamy and cooked through, fold in the spinach and nutritional yeast. Season with salt and pepper and serve warm. 

Butternut Squash Soup

This velvety soup is made with roasted butternut squash, coconut milk, and warming spices for a comforting dish.  

Prep Time: 30-40 mins

Serves: 4-5

Ingredients:  

1 medium butternut squash, peeled and cubed  

1 can coconut milk  

4 cups vegetable broth  

1 onion, diced  

2 cloves garlic, minced  

1 tsp ground ginger  

1 tsp ground cinnamon  

Salt and pepper to taste  

Method:  

Roast the butternut squash cubes in the oven at 400°F (200°C) for 20-25 minutes. In a large pot, sauté the onion and garlic in olive oil until softened. Add the roasted squash, coconut milk, vegetable broth, ginger, cinnamon, salt, and pepper. Bring to a boil, then simmer for 10 minutes. Blend until smooth and serve warm.  

Vegan Shepherd’s Pie  

This is a hearty, plant-based take on the classic shepherd’s pie.

Prep Time: 35 mins  

Serves:  3-4

Ingredients:  

2 cups cooked lentils  

1 cup mixed vegetables (carrots, peas, corn)  

1 onion, diced  

2 cloves garlic, minced  

4 medium potatoes, peeled and boiled  

¼ cup plant-based milk  

2 tbsp olive oil  

Salt and pepper to taste  

Method:  

Preheat the oven to 375°F (190°C). Sauté onion and garlic in olive oil, then add the cooked lentils and mixed vegetables. Season with salt and pepper. Mash the boiled potatoes with plant-based milk and olive oil until creamy. Spread the lentil mixture in a baking dish, top with mashed potatoes, and bake for 20 minutes until golden brown. Serve warm.  

Vegan Chocolate Chip Cookies  

These soft and chewy cookies are a delicious, guilt-free treat.  

Prep Time: 20 mins

Serves: 3-4

Ingredients:  

1 ½ cups almond flour  

½ cup coconut oil, melted  

¼ cup maple syrup  

1 tsp vanilla extract  

1 tsp baking soda  

½ cup dark chocolate chips  

Pinch of salt  

Method:  

Preheat the oven to 350°F (175°C). In a bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla, baking soda, and salt. Fold in the chocolate chips. Scoop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes until golden. Let cool before serving.  

Berry and Granola Parfait  

A simple and healthy treat with layers of vegan yoghurt, crunchy granola, and fresh mixed berries.  

Prep Time: 5-10 mins

Serves:  1

Ingredients:  

1 cup vegan yoghurt  

½ cup granola  

1 cup mixed berries (strawberries, blueberries, raspberries)  

1 tbsp maple syrup (optional)  

Method:  

Layer vegan yoghurt, granola, and mixed berries in a jar or glass. Drizzle with maple syrup if desired. Repeat the layers and finish with a final layer of berries. Serve immediately for a refreshing, nutritious snack.

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