This charity-driven initiative encourages people to try vegan living for the month of January, promoting health, environmental, and ethical benefits. However, it’s also a personal journey, where individual preferences and experiences play a significant role. Whether you’re fully embracing Veganuary or simply exploring new culinary horizons, here’s a range of vegan recipes that might inspire your menu this month.

 

Lentil Bolognese

By Sylvia Fountaine

This dish is a plant-based twist on a classic, offering deep, robust flavours that satisfy any craving for comfort food. Pair it with your favourite pasta or creamy polenta for a meal that’s both nourishing and heartwarming.

Ingredients

  • Lentils- the smaller the better
  • Onions and garlic
  • Carrots and celery
  • Fresh oregano or thyme or substitute 2 teaspoons dried Italian herbs
  • Tomato paste
  • Red wine
  • Fresh tomatoes
  • Veggie stock
  • Hemp seeds
  • Balsamic vinegar

 

Instructions

  1. Saute onion in olive oil until fragrant
  2. Add carrots, celery and garlic, continue cooking and stirring about 5 minutes. Add herbs and seasonings
  3. Add tomato paste, browning it a bit. Deglaze -add a generous splash of red wine and cook this off (Optional)
  4. Add tomatoes and their juices
  5. Add the lentils, hemp seeds or walnut nuts, and broth
  6. Bring to a boil and cover. Simmer for 20-30 minutes
  7. Once the lentils are tender, remove the lid and cook off some of the liquid
  8. Taste and adjust seasonings, and stir in the balsamic vinegar
  9. Serve, Spoon this over creamy polenta, or toss it with your favourite pasta

 

 

Vegan Peanut Butter Cookies

by Vegan Heaven

For those with a sweet tooth, our Vegan Peanut Butter Cookies are a must-try. These delightful treats are a symphony of peanut butter and chocolate, crispy on the outside and irresistibly soft and chewy inside. Easy to make and even easier to love, they are a testament to how plant-based baking can be just as indulgent.

 

Ingredients

  • Peanut Butter – use natural creamy peanut butter without sugar
  • Rolled Oats – you will use them to make oat flour with a high speed blender. You could also use store-bought oat flour instead
  • Flax Meal – in combination with water it serves as an egg replacement (also called “flax egg”)
  • Vanilla Extract – use natural vanilla extract without sugar, just plain vanilla
  • Chocolate Chips – most dark chocolate chips are vegan. But make sure to check the label
  • Almond Milk – use unsweetened plant-based milk. You could also use soy milk instead

 

Instructions

  1. Make the flax egg. Combine two tablespoons of flaxseed meal with five tablespoons of water and let it sit for 5 minutes
  2. In the meantime, make the oat flour. You can skip this step if you use store-bought oat flour. Otherwise place the oats into a food processor or high speed blender and process until you have a fine flour
  3. Combine all ingredients in a bowl
  4. Stir well.
  5. Preheat the oven to 350 °F. Line a baking sheet with parchment paper and form 12 cookies out of the cookie dough using an ice cream scoop or a tablespoon
  6. Bake the cookies for 8-10 minutes
  7. Then let them cool on the baking sheet for about 10 minutes before you move them to a cooling rack. Don’t pick them up too early or they might stick to the parchment paper

 

 

Spiced Chickpea Grain Bowls and Creamy Tahini Dressing

by Tori Vasko, RD

Next up, experience the simplicity and richness of our Spiced Chickpea Grain Bowls. With a mere 10 minutes of prep, this dish is a weeknight wonder. It’s packed with proteins and healthy fats, offering a balance of spicy chickpeas, peppery arugula, and a tangy tahini lemon dressing. A bowl full of flavours and textures that will leave you feeling satisfied and nourished.

 

Ingredients

For the Roasted Chickpeas:

  • 1 tablespoon shallot-infused olive oil (or: 1 tablespoon neutral oil +1 teaspoon onion powder)
  • 2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon coriander
  • ¼-1/2 teaspoon crushed red pepper (optional)
  • 2 (15 oz) cans chickpeas (drained and rinsed)
  • Salt and pepper to taste

 

For the Creamy Tahini Dressing:

  • ¼ cup tahini
  • 1 tablespoon garlic-infused olive oil (or: 1 tablespoon neutral oil + 1 teaspoon garlic powder)
  • juice of 1 lemon
  • 3-5 tablespoon cold water
  • Salt and pepper to taste

 

Instructions

  1. Preheat the oven to 375 degrees F
  2. Cook the quinoa according to package directions
  3. On a lined large baking tray, toss chickpeas with 1 tablespoon oil as well as the paprika, cumin, coriander, crushed red pepper, salt, pepper and onion powder (if using). Allow to roast in the oven for 25-40 minutes, shaking the pan once to evenly cook
  4. For the dressing, whisk the tahini, olive oil, and lemon together. This mixture should become thick. Continue to whisk while slowly adding cold water 1 tablespoon at a time until it reaches creamy dressing consistency (For me this is 3-5 tablespoon but it may differ for you). Add salt and pepper to taste. Place dressing in the fridge until serving time
  5. Assemble the chickpea grain bowls using roughly ¼ each of the quinoa, roasted chickpeas, and arugula. Top each bowl with roughly ¼ of the dressing

 

To store leftovers, quinoa can be combined with chickpeas. Store arugula and dressing separate from other ingredients. The chickpeas and quinoa can be kept in the fridge 3-4 days, while the dressing can be kept for up to 2 weeks. Arugula or spinach can remain fresh in the fridge up to 6 days. Chickpeas and quinoa can be kept in the freezer 2-3 months. I do not recommend you freeze the dressing or arugula.

 

 

Cauliflower Tacos with Yum Yum Sauce

by Sonja Overhiser

Finally, let’s talk tacos. Our Cauliflower Tacos with Yum Yum Sauce are a celebration of flavours and textures. These tacos are a creative masterpiece, featuring breaded cauliflower and refried beans, all topped with a silky Yum Yum sauce. They are a testament to the versatility of vegetables and how they can be transformed into something extraordinary.

 

Ingredients

  • 1 medium head cauliflower (about 2 pounds whole)
  • ½ cup panko breadcrumbs (use gluten free panko as necessary)
  • ½ cup cornmeal
  • 2 cups red cabbage, shredded
  • 2 limes (1 for the cabbage & 1 to serve)
  • 3 tablespoons Yum Yum Sauce (use vegan mayo or substitute Spicy Chipotle Sauce)
  • 8 corn tortillas
  • 1 ½ teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon turmeric
  • ½ teaspoon kosher salt
  • 1 tablespoon refined coconut oil
  • 1 tablespoon peanut butter*
  • 1 tablespoon maple syrup
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • ½ tablespoon hot sauce
  • Fresh cilantro, for garnish

 

Instructions

  1. Preheat the oven to 400F.
  2. Chop the cauliflower into large florets. Place them in a large bowl.
  3. In a small bowl, mix together the panko, cornmeal, cumin, smoked paprika, garlic powder, turmeric, and kosher salt.
  4. In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated.
  5. Pour about ⅓ of the dry mixture into the bowl with the cauliflower and mix. Repeat twice to stir in the remaining dry mixture to coat all of the cauliflower. Then remove the breaded cauliflower from the bowl with your hands and place it onto a parchment lined baking sheet. About ½ of the crumbs will remain in the bowl; you can discard these.
  6. Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15 minute mark. Serve immediately. If serving as an appetizer, you could add a drizzle of Yum Yum sauce or another sauce. Or, kids love them with ketchup! (If you have leftovers, you can store them refrigerated and then reheat them in a 350F oven on a parchment lined baking sheet for about 10 minutes, flipping once.)
  7. If using purchased refried beans, taste and if needed, mix with ½ teaspoon cumin and/or a pinch or two kosher salt. (Or, you can make our Supremely Simple Refried Black Beans but for this recipe we preferred using storebought so we could focus on the cauliflower!)
  8. Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.
  9. Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  10. Chop the cilantro for a garnish.
  11. To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)