Easy vegan recipes for Veganuary

Whether you're trying out Veganuary or are looking for simple vegan meal ideas, check out the recipes below for some culinary inspiration

vegan recipe ideas veganuary

by Stephanie Anthony |

It's a common misconception that in order for vegan meals to be tasty they have to be complicated and time-consuming to make. Not to mention require a list of ingredients as long as your arm.

However, there are loads of easy and delicious recipes from around the world that are completely vegan, some taking no longer than 15 minutes to cook up!

Here are a few of our favourite simple vegan meal ideas:

Mediterranean vegan stuffed peppers

easy vegan recipes stuffed peppers

This filling meal packs plenty of flavour, transporting you to straight to the Med! Serve with a fresh green salad.

Prep: 15 mins

Cook: 30 mins

Serves 4.

285 kcal per serving.

Ingredients

500g passata

Pinch chilli flakes

2 garlic cloves, finely chopped

18 pitted green olives, roughly chopped

2 medium red or yellow peppers, halved through the stalks and deseeded

250g pouch Uncle Bens tomato and basil rice

2 medium tomatoes, 1 roughly chopped, 1 finely chopped

Handful basil, chopped

3 tbsp toasted pine nuts

1-2 tbsp olive oil

Green salad, to serve

Method

  1. Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
  1. Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don’t worry about any juices that have collected in the bottom – these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
  1. Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.

Recipe from BBC Good Food

'Cheesy' vegan leek crumble

easy vegan recipes leek crumble

If you're trying out going vegan, one thing you're sure to miss is cheese. But fear not, this clever recipe uses cashews to make a 'cheese' sauce that will keep dairy lovers guessing!

The only time consuming thing about this recipe is soaking the cashews overnight. Then it just takes 20 minutes to put together.

Prep: 20 mins

Cook: 55 mins

Serves 6.

400 kcal per serving.

Ingredients

80g unsalted cashews

100g carrots, cut into 1cm cubes

350g potatoes, cut into 1cm cubes

60ml olive oil

5 tbsp nutritional yeast

½ lemon, juiced

2 garlic cloves

1 tsp English mustard

1 tsp good-quality vegan white wine vinegar

4 leeks, (about 500g), sliced

For the crumble

50g rolled oats

50g flour

25g unscented coconut oil, melted

3 tbsp chopped thyme leaves

Method

  1. The night before, soak the cashew nuts in water and leave overnight.
  1. To make the crumble, tip the oats and flour into a bowl, make a well in the centre and pour in the coconut oil. Draw the dry ingredients in until everything is well coated and resembles chunky breadcrumbs. Tip the mixture onto a baking sheet and put in the fridge to firm up – this will make your topping extra crunchy.
  1. Heat oven to 200C/180C fan/gas 6. Steam the carrots and potatoes together for 5 mins until softened, then transfer to a food processor. Drain the cashews and add them too, along with 2 tbsp oil and the rest of the sauce ingredients except for the leeks. Blitz the mixture, season and set aside.
  1. Heat the remaining oil in a large frying pan over a medium heat. Add the leeks and a large pinch of salt, then fry for 15 mins until softened. Spoon in the cheese sauce – if it is very thick, add 200ml vegan vegetable stock. Transfer the mix to an ovenproof dish, top with the crumble and bake for 30 mins until piping hot. For a crispy topping, put under the grill to finish. Can be assembled in advance and kept in the fridge to cook when needed.

Recipe from BBC Good Food

Roasted aubergine & tomato vegan curry

easy vegan recipes aubergine curry

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix.

Prep: 15 mins

Cook: 45 mins

Serves 4.

331 kcal per serving.

Ingredients

600g baby aubergines, sliced into rounds

3 tbsp olive oil

2 onions, finely sliced

2 garlic cloves, crushed

1 tsp garam masala

1 tsp turmeric

1 tsp ground coriander

400ml can chopped tomatoes

400ml can coconut milk

pinch of sugar (optional)

½ small pack coriander, roughly chopped

rice or chapatis, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
  1. Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
  1. Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

Recipe from BBC Good Food

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