Are you cutting out meat and dairy this January? We’ve got masses of tasty, filling vegan recipes that are packed full of the good stuff and bursting with flavour. Here are eight of our favourites, handpicked to see you through Veganuary.
A rich and hearty filling of mushrooms and sundried tomatoes, topped with gorgeous root-veg mash and zesty breadcrumbs. This super-comforting pie rivals the original meat recipe, especially as it’s super-easy and comparatively quick to put together.
This courgetti ‘spag bol’, from Amber Locke, has a lovely rich tomato sauce and you get a really great crunch from the walnuts. Ground cauliflower also makes a fun substitute for Parmesan. It’s a super-fresh, satisfying dish.
A fragrant, filling and hearty vegan chilli. The cannellini beans in Charlie Clapp’s recipe really soak up the beautiful flavours of paprika, cinnamon, coriander and cumin, and the roasted sweet potatoes add a bit of extra oomph.
This is a beautiful no-meat curry by Rebecca Rauter, with loads of different textures and delicious spicing. The chilli and garlic-fried spring greens are a mega side dish that take this hearty curry to the next level.
Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – everyone will go mad for these whether they follow a vegan diet or not! Plus, they’re super-impressive and not too tricky to make.
These chickpea and sweetcorn burgers are packed with spices, herbs and a hit of lemon zest – they’re good for you and seriously satisfying. Serve them up with a fresh and crunchy green salad for the perfect balance.
With their gorgeous raspberry dip, these hot, crisp and sweet little vegan doughnuts are a fantastic naughty snack. The dairy-free batter is so simple to make and you can flavour the sugar coating with any spice you like.
Chocolate cake is a hit with everyone, so whether you’re vegan, gluten or dairy intolerant – or you just love a good cake – this recipe’s for you!
And if those aren’t enough, we’ve got plenty more to choose from: