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Delicious vegan recipes you'll want to try if you're doing Veganuary

January 4, 2017
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Soybean spaghetti with stir fried chilli vegetables

Preparation time: 10 minutes Cooking time: 10 minutes Serves: 4

Ingredients:1 tbsp toasted sesame oil2 small carrots, cut into matchsticks (150g)1 courgette, cut into matchsticks (180g)1 red pepper, sliced (170g)100g unsalted cashew nuts3 tbsp Thai sweet chilli dipping sauce3 tbsp light soy sauce1 tbsp sesame seeds, toasted200g pack Organic Soybean Spaghetti Shape25g coriander, roughly chopped


1. Heat the oil in a large frying pan or wok and fry the vegetables and nuts for 3 minutes. 

2. Mix together the chilli sauce, soy and sesame seeds and add to the pan for 1 minute.

3. Meanwhile, cook the spaghetti according to pack instructions, drain and toss into the vegetables, sprinkle over the coriander and serve.

Recipe created by Explore Asian. For more information head to


Chana dhal with spicy roasted vegetables

Preparation time: 30 minutes + 1 hour soaking Cooking time: 1 hour 30 minutes Total time: 2 hours and one hour soaking Serves: 4


350g Love Life Yellow Split Peas 1 tbsp vegetable oil 2 red onions, peeled and chopped  4 cloves garlic, finely chopped 4cm piece fresh ginger, peeled and finely chopped 28g pack fresh coriander, leaves and stalks chopped separately 1 red chilli, halved lengthways 2 bay leaves 2 tbsp garam masala 2 tsp ground cumin 4 tomatoes, roughly chopped  1 litre vegetable stock Juice 2 limes

For the roasted vegetables 2 tbsp vegetable oil 1 whole cauliflower, florets only  4 carrots, peeled, halved lengthways and sliced into 2cm diagonals  2 tsp cumin seeds ¾ tsp ground turmeric 1 tsp paprika 2 tsp garam masala 1 tsp black mustard seeds  115g pack baby spinach


  1. Soak the split peas in cold water for 1 hour then drain. 
  2. Heat the oil in a large saucepan and cook the onion for 5 minutes. Add the garlic and ginger, coriander stalks, chilli and bay leaves and cook for a further 1 minute. Sprinkle in the garam masala and cumin and fry, stirring almost continuously, for 30 seconds.  
  3. Add the tomatoes, drained split peas and stock. Bring to the boil and simmer gently for 1 hour 30 minutes until the peas are very tender. Stir in the lime juice and scatter with coriander leaves. 
  4. Meanwhile, to make the roasted vegetables, preheat the oven to 200°C, gas mark 6. Pour the oil into a large, shallow baking tray and place in the oven for 5 minutes to warm up. Add the cauliflower and carrots, toss to coat in the oil and roast for 10 minutes.
  5. Mix together the cumin seeds, turmeric, paprika, garam masala and black mustard seeds. Sprinkle over the vegetables, turning to coat, then return to the oven for 10–15 minutes until the veg are tender. Stir the spinach through until wilted then serve alongside the dhal. Delicious with warm naan bread and steamed basmati rice.

Get ahead: You can prepare the dhal in advance then gently reheat and finish with lime juice and coriander leaves to serve.

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Wild mushroom and spinach risotto

Preparation time: 2 minutes Cooking time: 18 minutes Serves: 4

Calories: 335 per serving (9 SmartPoints per serving, 37 SmartPoints per recipe)


10g dried wild mushrooms1 litre hot vegetable stock, made with 1 vegan-friendly stock cube2 tsp olive oil1 red onion, finely chopped2 garlic cloves, thinly sliced300g risotto rice500g mixed fresh mushrooms (we used chestnut, oyster and shiitake), roughly chopped150g young leaf spinach30g vegan parmesan


  1. Add the dried mushrooms to the hot stock and set aside.
  2. Heat 1 tsp of the oil in a frying pan and cook the onion and garlic for 2 minutes until soft. Stir in the rice and three-quarters of the stock. Reduce to a simmer and cook for 12 -15 minutes, stirring occasionally.
  3. When the stock is almost all absorbed, taste the rice. If it is not cooked, add the remaining stock and cook until the rice is al dente.
  4. Meanwhile, heat the remaining oil in a separate pan, add the mixed mushrooms and cook for 10 minutes. Season and stir into the rice along with the spinach and parmesan. Serve.

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Vegetable pad thai

Preparation time: 10 minutes Cooking time: 6 minutes Serves: 4


4 tbsp crunchy peanut butter  2 tbsp lime juice 2 tbsp light soy sauce 2 tbsp light brown muscovado sugar 100g dried wide rice noodles 2 tbsp Waitrose Wok Oil 275g green winter cabbage, such as Savoy, shredded 3 carrots, grated 150g beansprout 50g peanuts, roughly chopped


  1. Blend the peanut butter in a bowl with 4 tbsp boiling water. Add the lime juice, soy sauce and sugar and mix well. Place the noodles in a heatproof bowl and cover with boiling water. Leave to soften while frying the vegetables.
  2. Heat the wok oil in a large frying pan or wok. Add the cabbage and carrots and stir-fry for 5 minutes.
  3. Drain the noodles and tip into the pan with the beansprouts. Add the peanuts and sauce and cook for 1–2 minutes, stirring. Serve immediately.

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Spinach and aubergine curry

Preparation time: 10 minutes Cooking time: 15 minutes Serves: 4

Ingredients:100g kale450g pack of Spinach1 tbsp oil1 onion, sliced (180g)1 aubergine, diced (300g)75g tikka curry paste400g can chopped tomatoes400g can chick peas, drained and rinsed

Brown basmati rice and natural yogurt to serve


  1. Cook the kale in boiling water for 3 minutes, add the spinach and cook until just wilted. Drain.
  2. Meanwhile, heat the oil in a frying pan and fry the onion and aubergine for 3 minutes, stir in the tikka paste and cook for 1 minute. Stir in the tomatoes and chick peas and 100ml water.
  3. Bring to the boil, cover and simmer for 5 minutes before adding in the kale and spinach, cook for one minute to heat through.
  4. Serve with cooked brown basmati rice and a spoonful of natural yoghurt.

 Cook's tip: try serving with naan breads instead of rice.

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Coconut braised pumpkin with chilli, lime and ginger

Serves: 2 Serve with stir fried Chinese vegetables or steamed rice.

Ingredients: 2 cloves of garlic, chopped 1 onion, finely chopped 1 medium pumpkin peeled and deseeded, cut into 82 tins/800ml of Mai Siam coconut milk,1 tsp dried chilli flakes, 1 tsp coriander seeds, 1 lemon grass, 1 tbsp grated ginger, 1 lime, zested and juiced, 1 red chilli sliced thinly, ½ bunch coriander, chopped


  1. Preheat oven to 180°C.
  2. In a casserole dish with a little oil fry off the garlic and onion then add the pumpkin.
  3. Cover the pumpkin with coconut milk and add chilli flakes and coriander seeds. Add the lemongrass, ginger and half of the lime juice. Cover and bake in the oven for 20 minutes until tender (longer if needed).
  4. Once cooked, to serve, sprinkle sliced chilli, lime zest and coriander over the braised pumpkin.

Recipe created by Michelin star chef Glynn Purnell. For more information head to


Beetroot and Butternut Curried Dahl


1 onion, 1 garlic, 1 tbsp Coconut Oil, 1 tsp grated fresh turmeric, 1 tsp cumin seeds, 1 tsp ground coriander, 1 tsp ground ginger, 1 tsp fennel seeds, 150g red lentils, 230g butternut squash (2cm cubes), 500ml water, 4 curry leaves, 60g tomatoes, 2 tbsp Bioglan Superfoods Beetroot powder, 200g cauliflower, 20g fresh coriander to serve, Sliced fresh chilli, Optional garnish: 1 tbsp desiccated coconut, 1 tbs fennel seeds, 2 tbsp cumin seeds


  1. In a frying pan (this is important to use a frying pan not a sauce pan) sauté for 2 minutes with the onion garlic turmeric, spices in the coconut oil and then add ¼ cup water and leave for another 2 minutes, then add lentils. Add 300ml water and simmer for 2 minutes. Next, add 200ml water and butternut squash and cook for 5 minutes.
  2. Add the curry leaves, tomatoes and beetroot powder and simmer for a further 5 minutes.
  3. Add cauliflower and stir on a medium to low heat until the cauliflower softens
  4. To make the optional garnish, put all ingredients into a dry frying pan and leave to toast for 2-3 minutes until the coconut goes golden. Take off heat and sprinkle over the top.
  5. Serve with fresh coriander and sliced fresh chilli.

Recipe created by Natasha Corrett of Honestly Healthy.


Potato, Spinach & Chickpea Curry

This deliciously rich and flavoursome Vegetarian curry is packed with all of your favourite spices and vegetables.

Preparation time: 15 minutes Cooking time: 120 minutes Serves: 4

Ingredients:400g White Potatoes, 1 x Bag Spinach, 1 x Medium White Onion, 2-3 cloves Garlic to taste, 1 x Tinned Chopped Tomatoes, Chickpeas, drained and rinsed, 2 tsp Ground Cumin, 1 tsp Ground Ginger, 1 tsp Turmeric, 1 tsp Chilli Powder, 1tsp Oil, Fresh Coriander, a handful Salt and Pepper


  1. Finely chop the garlic and slice onions.
  2. Add oil to a large pan, then fry the garlic and onions on a low heat for 5 minutes.
  3. Turn the heat up and add the potatoes, add the spices and stir to coat the veg, cook for 3-4 minutes stirring constantly to toast the spice.
  4. Add the tin of chopped tomatoes, and add 200ml water.
  5. Simmer on a low heat for 1hr to 1 ½ hours until the potatoes are almost cooked.
  6. Add the chickpeas to the pan; turn the heat up and cook for a further 20-30 minutes.
  7. Just before serving, add in the bag of spinach and stir until it starts to wilt.
  8. Finish with roughly chopped coriander.

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Preparation time: 10 minutes Cooking time: 30 minutes Serves: 4

Ingredients: 280g Naked Tofoo, 1 onion, peeled and finely chopped, 2 cloves of garlic, peeled and crushed, 250g paella rice8 saffron strands2 tbsp olive oil1 red pepper, deseeded and diced1 orange pepper, deseeded and diced800ml vegetable stock100g peas2 vine tomatoes, quartered2 tbsp flat leaf parsley, chopped Lemon wedges


  1. Heat the olive oil in a large non stick pan and fry the onion and garlic for 5 minutes to soften.
  2. Add the rice and saffron and stir well. Drain the Tofoo and pat dry, dice or tear into bite sized pieces and add to the pan with the peppers and stock and bring to the boil. Cover and simmer for 20 minutes, stirring from time to time.
  3. Add the peas and tomatoes and cook for a further 5 minutes. Scatter with parley and serve with lemon wedges.

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This recipe is ideal for those who want to avoid animal products. What it lacks in complexity, it more than makes up for in flavour!

Serves: 4


Two aubergines, cut into wedges, Three small courgettes sliced, Three red or green peppers sliced, Five large ripe tomatoes, Two cloves of garlic finely sliced, Two large red onions chopped, Two tbsp of olive oil, A small bunch of fresh basil, One tsp of salt, One tsp of black pepper, One tsp of sweetener, 300ml of boiling water


  1. Firstly, you’ll want to soften your tomatoes with the boiling water. Score them twice each and pour the water over them. Leave for two minutes and drain off the liquid. Peel away the skins and cut the tomatoes roughly into quarters.
  2. Heat your oil in a casserole dish and add your red onions and sliced garlic. Cook them until they start to soften (around 10 minutes).
  3. Add the aubergine and courgette and cook for another five minutes.
  4. Throw in half of your fresh basil, season with salt, pepper and sweetener, and then cover the dish with a lid and leave to simmer on a low heat for 25 minutes.
  5. Finally, add your chopped tomatoes to the pan and cook for a further five minutes.

The health benefits: This warming, low-calorie meal is highly nutritious. Aubergines are a great source of dietary fibre and offer a nice mix of vitamins B1, B3, B6 and K. Courgette is also an under-appreciated ingredient. It is a good source of magnesium, which is needed for 300 biochemical reactions in the body – not least muscle functionality

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