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4 adaptable plant-based recipes to help you through Veganuary

The New Year is upon us, and whether you want to eat healthier this year or 2023 is the year you go plant-based, we’ve got the blog for you. Veganuary is a campaign to motivate people to eat more vegan foods, so what better opportunity to pack in more fruits and veg for 2023 whilst also making environmentally friendly choices? Those of us whohaven’t already started making plant-based shifts might the prospect of changing up our diets totally overwhelming. But if you’re up for the challenge, here’s 4 vegan recipes you can refer to and switch up to keep you going throughout Veganuary. Who knows, maybe by February you’ll have a mastered a vegan dish to wow your valentines!

Cinnamon bun baked oats


55g (1 cup) oats

125ml (1 cup) plant-based milk

1 banana

½ tsp baking powder

½ tsp vanilla extract

½ tsp cinnamon

For the cinnamon centre

1 tbsp maple syrup

1 tbsp nut or seed butter

1 tsp cinnamon


Blend the oats, milk, banana, baking powder, vanilla and cinnamon. Pour mixture into a baking dish (I use a ramekin). Then in a bowl, mix together the maple syrup, nut or seed butter and cinnamon until well combined. Pour on top of the oats mixture. Bake in the oven at 200 degrees celsius for 25 minutes, or in the airfryer at 180 degrees celsius for 15 minutes. Add toppings of your choice.

Switch it up: You could replace the cinnamon with chocolate chips for a sweeter treat, and instead of a maple/cinnamon centre you could add your favourite berries. Alternatively, once you add the mixture to the baking dish you could add some apple slices for an ‘apple pie’ style brekkie.

5-minute tasty avocado toast


1 avocado

6 cherry tomatoes

2 slices of any bread

1 tsp balsamic vinegar

½ tsp chilli flakes

Salt and pepper to taste

We won’t explain to you how to make avocado on toast - that would be borderline patronising. But topping with some sliced cherry tomatoes and adding balsamic vinegar, chilli flakes and seasoning just makes this dish the most delicious and easiest vegan breakfast, brunch or snack. You could switch it up by frying up some garlic mushrooms, red onion or scrambled tofu for a more hearty meal.

Coronation chickpea


1 tin chickpeas

2 tbsp plant-based mayonnaise

2 tsp curry powder

1 tbsp mango chutney

½ red onion, chopped

1 handful sultanas or dried fruit of choice

Salt and pepper to taste


Drain and rinse your chickpeas well with cold water. Add to a bowl and roughly mash with a fork. Add the mayonnaise, curry powder and mango chutney and combine. Stir in the onion and sultanas and season. This can be spread on toast, in a sandwich, on a jacket potato or with a salad.

Switch it up: You can make a chickpea tuna salad with this recipe by replacing the curry powder with 1/2 lemon, 1 tbsp capers, 1 tsp wholegrain mustard, 1 tsp garlic granules and 1 tbsp finely chopped fresh parsley. Swap out the sultanas for chopped celery and you’ve got a plant-based tuna salad for lunch!

Spicy tomato pasta


75g pasta of your choice

½ tbsp oil

1 chopped onion

2 cloves garlic

½ tsp chilli flakes - adjust to preference

2 tbsp tomato puree

75ml plant-based milk or cream

2 tbsp nutritional yeast

1 tbsp vegan parmesan

1 tbsp plant-based butter

1 ladle of pasta water

Salt and pepper to taste


Cook pasta according to package instructions. In a pan, heat the oil over a medium heat and add the onion, garlic and chilli flakes. Fry until onions are translucent. Then add pepper and tomato puree and fry for 3 minutes. Add the milk or cream and stir. Add the nutritional yeast, parmesan, butter and pasta water and combine well. Once the pasta is cooked, drain and add to the sauce mixture. Combine and serve with fresh basil and a sprinkle of parmesan.

Switch it up: Make a one-pot broccoli pasta with mostly the same ingredients; just switch out the tomato puree and milk for lemon juice, paprika and veg stock. Find the full recipe here.

Veganuary awaits: It’s always the right time to start making conscious food choices, whether that’s for our health, wellbeing or for the planet. Eating more plant-based is something we can all make an effort to do more of, and if you’re finding it difficult to find recipes you like - give these a go with your favourite substitutes and see how you get on! You might surprise yourself!




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