Family recipes for Veganuary

For many of us the start of a new year means that it’s time to rein in the excess of food and drink consumption that despite best attempts always seems to be the hallmark of December. Whether or not you plan to cut out meat in your diet overall, January is the perfect opportunity to try Veganuary!

It’s actually quite refreshing to get back into a routine and start eating fruit and vegetables again rather than constant grazing on cheese, crisps and chocolate. An increasing number of people are using the opportunity to participate in Veganuary. If you’ve not come across it before it’s a campaign that aims to inspire and support people across the globe to go vegan for the month of January.

Do Veganuary-lite

Personally I’d really struggle to go vegan for a month but I think that we all realise that we need to be cutting down on our meat consumption and upping the veggies. Hat’s off to you if you are doing the full 31 days. So with that in mind this months roundup comprises of a selection of vegan main meals.

Vegetarian and vegan curry recipes for Veganuary

Let’s kick off with curry. Sweet potatoes and chickpeas in a mild and creamy curry sauce make Jemma’s Sweet Potato and Chickpea Curry the perfect quick and easy ‘fake-away’ recipe treat – all the flavour of a takeaway, but with a healthy twist! I’ve also used chickpeas in my own recipe for Pumpkin, Cauliflower and Chickpea Korma which is easily made fr9om freezer and storecupboard staples. Rough Measures shares her Curried Lentils with Spinach describing it as an easy recipe that packs protein and nutrients. Also championing the humble lentil is Priya with Spicy Split Moong Dahl, ideal served with crusty bread or fluffy basmati rice. Last but by no means least on the curry front is an Easy Vegetable Korma. Eb notes that it is simple, healthy and utterly delicious and can be on your table in just 30 minute. The prefect midweek veganuary meal.

Vegetarian dishes with peanuts

Anything with peanut in the name and I’m all over it. Sneaky Veg has created a delicious and hearty sounding Sudanese Sweet Potato, Spinach and Peanut Stew whilst moving over to India, Bintu shares her Tomato Rice. Hearty and comforting and full of lovely warming spices. Up to Spain now with Kate’s recipe. Ready in only 25 minutes, her Spanish Beans with Tomatoes are bursting with smokey flavour. Filling, nourishing and full of goodness, they can be served as a main with rice, bread or as tapas. Continuing on our vegan journey around the world I’ve gone Mexican with my Refried Beans, Pepper & Corn Tacos with Avocado Cream.

Winter salad recipes

Midge challenges us not to think that salads are only for summer with a Roasted Squash, Kale and Grapefruit Salad. Finely shredded kale, sweet roasted squash, sweet potato & carrots and bursts of sour grapefruit all topped off with crispy kale chips. Delish! Back to the lentils with Angela’s Beetroot and Lentil Pie which is full of wonderfully earthy flavours. Whether you call them Eggplants or Aubergines, Lucy assures us that her Vegan Meatballs will be adored by vegans and meat eaters alike. Finally Camilla show us that Nutloaf is for life — not just for Christmas with her Vegan and Gluten Free Nut Roast which can be served both hot or cold and also freezes well.

More ideas to help you eat well for Veganuary (& beyond)

About Claire Jessiman

Claire Jessiman is a Scottish Freelance Foodie based in Aberdeen who has been blogging her Edible Scottish Adventures as Foodie Quine since 2012. A mum of two and wife of one, she is passionate about cooking from scratch, seasonality, food education and family-friendly recipes. She's always keen to seek out local food specialities, markets and experiences whilst travelling in the UK and abroad and is eager to champion local Farmers, Suppliers and Producers. Addicted to social media, Claire is also partial to Cheese, Gin, Peanut Butter, Tea and Rhubarb and is permanently looking for the recipe that can successfully combine them all.