We want to inspire and support you to try vegan for January and throughout the rest of the year.
These easy vegan recipes will get you through Veganuary 2020 with recipes you’ll want to keep in pocket all year long. Take a look at the best vegan recipes from Veggie Option editors.
Despite having an ancient history as a dietary staple, chia seeds have exploded in popularity in the past few years. Legend has it that the ancient Aztecs and Mayans used chia seeds as a source of energy. Chia seed pudding is an easy hack. Make a batch on Sunday and have it sit in your fridge for a couple of days for a quick weekday breakfast, healthy snack or desert. It’s fully loaded with fiber, protein, iron and calcium and is super filling! Here is the basic chia pudding recipe.
This truly luscious dish of thinly sliced aubergine and potato is native to the Middle East, the Balkans and Greece with many local variations. Often served with minced meat, a good moussaka can be eaten either warm or cold. In this vegetarian mousakka recipe, we veganise moussaka to make an incredibly filling and tasty crowd pleaser.
Celeriac is a delicious, seasonal root veg, often ignored for its looks (alien brain, anyone?). But once you get past it's knobbly, soily exterior you are left with an earthy, nutty flavour which is featured raw or cooked in many Mediterranean recipes. Navigating your way around it's knobbly roots and bobbly skin doesn’t have to be difficult. Simply chop off the roots, peel if you wish, using a sharp knife, cutting off sections in a downward motion, and working your way around the veg. If you don't want to peel it, that's fine too, just give it a good wash and enjoy the extra fibre from the skin. And, if you don't plan to cook it straight away, simply toss the chopped veg into acidulated water (essentially water with a good few squeezes of lemon or lime juice or even vinegar), and this will stop it from going brown until you are ready to cook it. Here's a simple zesty celeriac recipe for a warming and therapeutic vegan dish that combines celeriac, carrots and oranges.
A comforting lentil stew is a perfect plant-based dish for the cold but works just fine eaten cold on a warmer day when you need a quick-fix protein-packed lunch. Lentils are high-protein, high-fiber member of the legume family and are relatively quick and easy to prepare. You can choose any type of lentil and in this dish will work. Just remember, red lentils are sweeter and can become more mushy. You can spice this mouthwatering vegan recipe up or down with turmeric, chillies or coriander. Bon Appetit!
Potatoes and eggs would normally cure any mood swing and although the ambitious home-cook inside us wanted to perfect a new frittata recipe we didn’t have the energy to stand on top of the stove for 30 mins. We came across this wonderfully easy vegan hash brown recipe from the Minimalist Baker. In the spirit of keeping it simple, we removed a few ingredients from the original version. The result is these deeply satisfying crispy hash browns.
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