5 delicious plant-based recipes for Veganuary 

After the busy month of December, January is a great time to hunker down in your new home and try out some delicious, healthy recipes.  

Whether you are fully embracing Veganuary or just trying to get a little more variety into your diet, this is a great time to explore and enjoy delicious plant-based recipes.  

To get you started, here are five vegan recipes that are not only tasty but also easy to make: 

Chickpea and Vegetable Stir-Fry 

Serves: A family of 4   

Ingredients: 

• 1 can of chickpeas, drained and rinsed 
• Pack of mixed vegetables (broccoli, peppers, snap peas, carrots) 
• 3 tablespoons soy sauce 
• 1 tablespoon sesame oil 
• 2 cloves garlic, minced 

• 1 tablespoon fresh ginger, grated 
• Cooked brown rice or quinoa 

Method:  

1. Cook your rice or quinoa in a pan of boiling water or in the microwave.  

2. In a large pan, sauté the garlic and ginger in your sesame oil. 

3. Add the mixed vegetables and chickpeas into the pan and stir-fry until vegetables are tender. 

4. Pour in the soy sauce, stir well, and serve over your cooked rice or quinoa. 

Vegan Thai Green Curry 

Serves: A family of 4   

Ingredients: 

1. 1 can coconut milk 

2. 2 tablespoons green curry paste 

3. 1 pack of mixed vegetables (peppers, broccoli, carrots, peas) 

4. 1 pack of tofu, cubed 

5. Basil leaves to season 

6. Jasmine rice, 2 cups  

Method: 

1. Cook your jasmine rice in a pan of boiling water or in the microwave.  

2. In a pot, simmer the coconut milk and green curry paste together. 

3. Add the mixed vegetables and the tofu to the pan, and cook together until vegetables are tender. 

4. Stir in the basil leaves. 

5. Serve your green curry over the cooked jasmine rice.  

Garlic Spaghetti with Cherry Tomatoes 

Serves: A family of 4   

Ingredients: 

• Whole wheat spaghetti 
• 4 cloves garlic, thinly sliced 
• Cherry tomatoes, halved 

• Chili flakes (to taste) 
• Fresh parsley, chopped 
• Olive oil 
• Salt and pepper 

Instructions: 

1. Place the spaghetti in a pan of boiling water, along with a sprinkle of salt, for approx 8 minutes.  

2. In a pan, sauté the garlic in olive oil until golden. 

3. Add the cherry tomatoes and chili flakes, sauté until the tomatoes are soft. 

4. Toss your cooked spaghetti in the pan, season with salt, pepper, and garnish with some chopped, fresh parsley. 

Mushroom and Spinach Risotto 

Serves: A family of 4   

Ingredients: 

• 2 cups of Arborio rice 

• 1 cup mushrooms, sliced 
• 2 cups baby spinach 
• 1 onion, finely chopped 
• 4 cups vegetable broth 
• 1/2 cup white wine 
• Nutritional yeast (optional) 
• Salt and pepper 
• Olive oil  

Instructions: 

1. Sauté the onions in a large pan until golden.  

2. Then, add the mushrooms and rice, stirring together until the rice is lightly toasted. 

3. Pour in the white wine and allow it to be absorbed into the rice. 

4. Gradually add the vegetable broth, one ladle at a time, stirring until absorbed. 

5. When the rice is cooked, fold in the spinach, nutritional yeast, salt, and pepper. 

6. Serve in a shallow dish with a sprinkle of salt and pepper.  

Vegan Banana Bread 

Ingredients: 

• 3 to 4 ripe bananas, mashed 
• 1/3 cup melted coconut oil or vegetable oil 
• 1 teaspoon vanilla extract 
• 1/4 cup plant-based milk (such as almond, soy, or oat milk) 
• 1 teaspoon apple cider vinegar or white vinegar 
• 1 1/2 cups all-purpose flour 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/4 cup brown sugar  
• Optional: 1/2 to 1 cup chopped nuts (such as walnuts or pecans) 

Instructions: 

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan. 

2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. 

3. Add the melted coconut oil (or vegetable oil), vanilla extract, plant-based milk, and vinegar to the mashed bananas. Mix well. 

4. In a separate bowl, whisk together the flour, baking soda, and salt. 

5. Add the dry ingredients to the wet ingredients and stir until combined. 

6. Stir in the brown sugar until well incorporated into the batter. If you’re using nuts, fold them in now.  

7. Pour the batter into the prepared loaf pan and spread evenly.  

8. Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 50 minutes. 

9. Allow the banana bread to cool for about 10 minutes, then transfer it to a wire rack to cool completely. Serve with vegan butter and enjoy!