Trying Veganuary? Here Are Three Tasty Recipes You Need To Try
January is a good time to try something new – whether it’s taking up a new hobby, putting yourself forward for big opportunities in work, planning trips to all your dream spots, or tackling your terrible diet.
If the last option sounds like you, you’ve come to the right place. This January, why not try a vegan diet? Vegans don’t consume any animal products (that includes things like eggs, honey, cheese and ice cream) and a vegan diet is as good for humans’ health as it is for animal welfare. A vegan diet can be one of the healthiest ways to live. Healthy vegan diets are loaded with vitamins B1, C and E, folic acid, magnesium, and iron while also being low in cholesterol and saturated fats. A good plant-based diets should contain plenty of fresh fruits and vegetables, wholegrains, beans, legumes, nut and seeds.
Like what you hear? Here’s three tasty recipes to get you started.
Butternut squash or sweet potato mac ‘n’ cheese
- ½ butternut squash, peeled, seeds removed and diced, or 1 large or 2 medium sweet potatoes, peeled and diced.
- 150g cashews, soaked in water
- 250ml of water
- 20g nutritional yeast
- 1/3 red pepper, chopped
- ½ celery stalk, chopped
- 1 spring onion, trimmed
- 2 tablespoons cornflour
- Juice of 1 lemon
- 1 tablespoon yellow mustard
- 1 tablespoon dried minced onion
- 1 garlic clove, peeled
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- Pinch of ground black pepper
- Preheat the oven to 180°C/350°F/ gas 4. Line a baking sheet with parchment paper. Bake the squash or sweet potatoes for 45 minutes. Alternatively, boil them in water for 25 minutes.
- Blend all of the ingredients in a high-speed blender until the sauce reaches a very smooth consistency.
- Transfer to a pan and cook over high heat for 3 minutes, then reduce the hear and let the sauce summer for 3 more minutes.
- Serve with your favourite pasta.
Recipe from Kim Julie Hansen’s book, The 28 Day Vegan Plan
- 1 tablespoon oil
- 2 cloves of garlic
- 1 tablespoon cumin
- 1 tablespoon oregano
- ½ tablespoon paprika
- ½ tablespoon chilli
- 900g mushrooms, washed, stems removed, and chopped into small pieces
- 2 celery sticks, washed and diced finely
- 2 carrots, peeled and diced finely
- 2 tablespoons tomato paste
- 1.5 tablespoons cacao powder
- 250ml vegetable stock
- 120g corn
- Hemp seeds
- Nutritional yeast
- In a large saucepan or pot, over medium to high heat, add the oil and garlic.
- Sauté for 1 minute until the garlic is fragrant and golden.
- Toss in the carrots, celery, and spices, and cook for 2 minutes, stirring.
- Add the mushroom, tomato paste and stock.
- Bring to the boil and then let simmer for 8 minutes.
- Stir in the corn and the cacao powder and cook for another 2 minutes over medium heat.
- Serve alongside brown rice, coriander and coconut yogurt.
Recipe from Roz Purcell’s blog, Natural Born Feeder.
Peanut and coconut bounty cheesecakes
- ¼ cup crushed peanuts
- 1.5 tablespoons coconut flour
- ½ tablespoon coconut oil
- ½ tablespoon sugar
- 1 cup raw cashews, soaked overnight, rinsed and drained
- 1 cup desiccated coconut
- ¼ smooth peanut butter
- 1/3 cup sugar
- ¼ cup coconut water
- 1 teaspoon coconut essence
- 1 teaspoon vanilla extract
- Blitz the nuts with the coconut flour until crumbled. Add the other ingredients and process again.
- Press the base into silicon cases and put in the freezer while you make the filling.
- Blend all ingredients until smooth.
- Spoon on top of bases and freeze overnight.
Recipe from Jo’s blog, Healthy Eating Jo