The Ultimate Recipes For Veganuary!
If you've taken the vegan challenge, here are the recipes you're going to need
1. Soya Yoghurt with Coconut, Topped with Pear and Seed Granola
Breakfasts don't have to be difficult with this tasty little number. Simply make the granola on Sunday and enjoy a mouthwatering and quick start to your day all week long!
2. Toasted Almond and Parsnip Soup
Whip up a batch of this hearty soup at the weekend and enjoy a warming and delicious take-to-work lunch every day of the week. Just serve with crusty bread and vegan spread. (Take care to use a vegan vegetable stock though, as some contain milk.)
3. Asian Slaw Jacket Potato
Easy, nutritious and yummy, this dinner option has it all. Serve with vegan bean burgers if you're ravenous.
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4. Creamy Coconut Goodness with Pineapple and Mint Salsa
If you swap the honey in this recipe for golden syrup, agave nectar or date syrup, you have yourself one super easy dessert that's good enough to serve to guests too.
5. Pistachio and Apricot Powerballs
If there's one thing you need on a vegan diet, it's snacks – lots of prepared snacks. Eating on the go can be tricky (egg or cheese sandwich, anyone?) so this is where the protein ball comes into its own. If you've never made them before, this recipe is your perfect introduction as it's really simple.
6. Aubergine, Okra and New Potato Curry
On a vegan diet, Asian food is your friend, as so much of it's dairy-free. And this curry from Dhruv Baker is one you'll continue to cook, whether you choose to continue with your new diet or not.
7. Coconut Mincemeat Streusel Bake
Missing sweet treats? That's fine, we've got you covered with this winter bake from Lisa Faulkner.
8. Jalapeno Hummus
Chickpeas offer a lot to the vegan, which is why hummus becomes so important. But if you're getting bored of the supermarket offerings, try this version instead. With toasted wholemeal pitta breads and a fresh tomato salsa, it's one of our favourite lunches.
More from Vegetarian blog
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Gnocchi makes a welcome change from pasta, especially for us veggies! If you only cook them halfway they will keep in the refrigerator for 2-3 days and can also be frozen. At serving time, simply cook them quickly in salted boiling water. Bellissimo!
