Vegan recipes for Veganuary

January is here which means we’re in the month where many people set goals and challenges as part of their New Year’s resolutions. If you’re struggling to think of something you can stick to, one challenge that may be worth your while is Veganuary – a campaign that encourages people to try eating vegan for the entire month of January. If you do choose to take part in Veganuary, you won’t be the only one. Many people are deciding to try the diet due to growing concerns for animal welfare, because of the benefits on the planet or to see the impact on their personal health. According to a survey by comparethemarket.com, there has been a significant spike in the number of people going vegan in the UK since 2016, with more than 3.5 million British people now identifying as such.

To add to the Veganuary excitement, Forever Living has pulled together five delicious recipes for you to try at home this January and beyond.

Vegan Peach Smoothie

Serves 2

• 500ml almond milk

• 500ml Forever Aloe Peaches

• 20g rolled oats

• 1-2 tbsp. coconut sugar

• 1 tsp. ground cinnamon

• 1/2 tsp. pure vanilla extract

Method

In a blender, combine all the ingredients, cover and process until smooth. Pour into chilled glasses and serve immediately.

Raw Aloe Vera Brownies

Serves 8

• 150g sunflower seeds

• 115g seedless raisins

• 2 tbsp. cacao powder

• 2 tbsp. Forever Aloe Vera Gel

Method

In a blender, blend the sunflower seeds until fine. Add the remaining ingredients to the blender and blend until it forms dough. Remove from blender and place into a rectangle cake tin. Slice into squares and serve immediately.

Vegan Thai Curry

Serves 1

• Quorn fillet or 200g chopped tofu

• Ginger

• Garlic

• ½ tbsp. of Thai red curry paste

• 200ml of coconut milk

• Dash of lime juice

• ¼ tsp. of garam masala

• ¼ tbsp. of tikka curry powder

• Couple of kaffir lime leaves

Method

Heat vegetable oil in a wok and stir fry a small handful of mixed veg until cooked but crunchy. Do the same with a vegan Quorn fillet (or 200g of chopped tofu if preferred). Set aside the veg and Quorn then flash-fry a clove of crushed garlic and a sprinkle of grated ginger. Add ½ tbsp. of Thai red curry paste and mix with 200ml of coconut milk once it starts to bubble (be careful not to burn it). Add a dash of lime juice and mix well. For extra spice, add ¼ tsp. of garam masala, ¼ tbsp. of tikka curry powder and a couple of kaffir lime leaves. Leave to simmer until hot then add the vegetables and Quorn to the pan. Leave to simmer for 5 minutes for the flavours to combine and stir occasionally.

Vegan Quinoa and Sweet Potato Chilli

Serves 2

• 400g black beans, rinsed and drained

• 200g tomato paste

• 1 sweet potato, peeled and chopped

• 185g dry quinoa

• 1 vegetable stock cube

• 1 onion

• 5 cloves garlic

• 1 tbsp. chilli powder

• 1 tbsp. cumin

• 1 tsp. oregano

• 1 tbsp. olive oil

• Salt and pepper

Method

Heat the oil in a large frying pan over medium low heat. Add onions and cook until soft and they start to turn brown (about 10 minutes). Add the garlic and cook for about 2 minutes. Add the tomato paste, chilli powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the black beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes then add the quinoa. Continue cooking for about 15 to 30 minutes, stirring frequently until the quinoa and potatoes are cooked and the chilli has thickened.

Vegan Mushroom Stroganoff

Serves 2

• 200g pasta

• 1 tbsp. olive oil

• 1 onion, diced

• 2 garlic cloves

• 200g mushrooms, sliced

• 400ml unsweetened almond milk

• 1 tbsp. cornflour

• 1/2 tsp. Dijon mustard

• 180ml vegetable broth

• 2 tbsp. soy sauce

• 1/2 tsp. apple cider vinegar

• Salt and pepper

Method

In a large saucepan, boil water and add the pasta. Once cooked, remove from heat and strain out the water with a colander. Rinse with cold water and set aside. Next heat up the oil in a frying pan and add the onion, garlic and mushrooms. Fry for around 10 minutes until soft. In a jug, measure out the milk and add the cornflour, mixing them together until the cornflour has completely dissolved in the milk. Add the almond milk and cornflour mixture to the frying pan with the onion, keeping on a low heat and stirring regularly to make sure the cornflour doesn’t clump together. Add the mustard, soy sauce, vegetable broth, vinegar and salt and pepper to the frying pan. Simmer on a low heat for around 10 minutes until the sauce has thickened and the mushrooms are cooked through. Add the cooked pasta and stir through. Serve with a sprinkle of chopped parsley if desired.

Why don’t you try some of these recipes during our 24-Day Challenge? Veganuary is another perfect way you can #beresolute this January! Let us know if you’re taking part in the comments below!