16th Jan 2023

Our favourite vegan recipes for January

Our favourite vegan recipes for January


It’s Veganuary! So, we’re bringing you some of the tastiest dishes that you can try this month and beyond.

Keep reading if you’re interested 😏

Toad In the Hole

We have just launched our new, delicious vegan toad in the hole. What better way to kick off some vegan recipes than one of our own!

You can grab our vegan toad in the hole from Asda throughout January. We’ve taken a classic dish and made it open for everyone to try! While still being made in Yorkshire of course! 😉

We recommend grabbing some potatoes, dairy-free butter, salt, pepper and dairy-free milk to make some creamy mash, to go alongside this.

Don’t forget to add the gravy 😋







Chickpea Curry

For this recipe, you’ll need 4x sweet potatoes, 1x tbsp of coconut oil, 1 ½ tsp of cumin seeds, 1x large onion (diced), 2x garlic cloves (crushed), 1x tbsp of garam masala, 1x green chilli (finely chopped), 1x tsp of ground coriander, ½ tsp of turmeric, 2x tbsp tikka masala paste, 2x 400g chopped tomato, and 2x 400g can chickpeas (drained)!

To cook this lovely dish, you’ll need to roast your sweet potatoes in the oven for 45 minutes until tender. Meanwhile, melt your coconut oil in a saucepan and add in the cumin seeds and fry for 1 minute. Then add the onion and leave for 7-10 minutes. Then add in all your other ingredients listed above and leave to simmer for 20 minutes 🍛

Serve it up and ENJOY 😍







Saucy Meatball Pasta

Another warm vegan meal for the family. You will need: 30g of dried mushrooms, 3x tbsp olive oil, 1x onion (finely chopped), 2x garlic cloves (crushed), 1x tbsp sweet smoked paprika, 1x 400g can black beans (drained), 50g of rolled oats, 2x tbsp brown rice miso 50g fresh breadcrumbs, and a vegan pasta of your choice.

For the sauce, get 2x tbsp of olive oil, 1x onion (finely chopped), 1x garlic cloves (crushed), a small pinch of chilli flakes, 2x 400g cans of chopped tomatoes, 1x tbsp soft brown sugar and ½ small bunch of finely chopped basil 🥬

First, cover your mushrooms with boiling water for 20 minutes, then fry ¾ of your onions, garlic and paprika for 1 minute. Next, pour your black beans and oats into the blender, once blended, tip your mixture into the breadcrumbs and onion mix. Then add your mushrooms and roll the mixture into 12 balls and place them into the fridge ❄️

Now for the sauce, fry your left-over onions for 10 minutes in a pan, adding the remaining garlic and chilli, leaving for 1 minute. Then stir through the tomatoes and sugar, simmering for 20 minutes. For the final steps, heat your oven, fry your meatballs in a pan for 5 minutes then place them in the oven for another 12 minutes.

Once everything is cooked, add it all together, placing the meatballs, pasta, and sauce on your plates ❤️







Squash & Cabbage Sabzi

This is a super easy, filling and it won’t take you long at all!

When gathering your ingredients, you will need to get 2x tbsp of sunflower oil, 1x tsp of nigella seeds, a thumb-sized piece of ginger (grated), 2x garlic cloves (grated), 200g of butternut squash (peeled and chopped into small cubes), 200g of cabbage (chopped), 1x tsp of turmeric, 1x tsp of ground coriander, 1x tsp of ground cumin, 1x tsp of chilli flakes and 2x tsp of lime juice 🤩

You will need to heat a pan up with oil, adding in the nigella seeds, when they start popping, add the ginger and garlic and cook for 1 minute. Add the squash, cabbage, spices, and 1 tsp of salt then mix with a splash of water. Leave to steam for 7-8 minutes.

Serve up and add your lime juice 😝







Mac & Not Cheese

Who doesn’t love mac and cheese? So, to make this dish extra special we recommend soaking some cashew nuts in water the night before!

Now we have told you the secret ingredient, we can tell you the rest. 160g of raw cashews, 200g of carrots (peeled and cut into small cubes), 700g potatoes (peeled and cut into cubes), 90ml of olive oil, 40g of yeast, 1 lemon (juice only), 4x garlic cloves (chopped roughly), 1x tbsp mustard, 1x tbsp white wine vinegar, 1x tbsp cayenne pepper, 400g macaroni and 3x tbsp of panko breadcrumbs.

Steam your carrots and potatoes for 5 minutes until soft, then transfer them to a blender. Drain the cashews and add them to 60ml of oil and blitz together.

Add a splash of water and set aside. Then you will need to cook the macaroni in a large pan of salted water for 1 minute less than on the packet, transfer the mix to an ovenproof dish and stir the breadcrumbs with the remaining oil and seasoning. Scatter this over the top of the macaroni and bake for 20-25 minutes 😊







If you try any vegan dishes this January let us know on Twitter, Instagram or Facebook