Today I celebrate the 11th anniversary of becoming a vegetarian. So, I’ve decided to mark the occasion by sharing 18 vegan recipes for Veganuary. I don’t take the Veganuary challenge because I try to eat vegan as much as I can all year. This is why, on my food blog, CookStyle, I’ve shared over 130 vegan recipes, from a total of over 400. Many of the rest can be easily “veganised” too. Because I’m blogging about the recipes I like, I’ve only included my recipes and not from other bloggers. All the recipes are on the blog, under the tab: vegan.
If you are wondering why I picked 18, is simple, I wanted to share 3 types of foods: Starters & Dips & Soups, Mains, and Desserts.
18 Vegan Recipes for Veganuary – Starters, Dips & Soups
From top left to bottom right, the dishes are: Ajiaco, Bean Houmous, Acvar, Okra with Miso glaze, Pea and mint dip, and Sweet Potato and Lentil Pate.
Ajiaco originates from Colombia and it is a delicious avocado and corn soup.
Bean Houmous is something I’ve made, using a can of baked beans, a bit of tahini, spices. All blitzed in the blender, it takes a minute to make, it’s healthy and delicious.
Acvar is a Turkish interpretation of a traditional Arabic dish, made with roasted vegetables.
Okra with Miso glaze is another one of my ideas, very easy to make.
Pea and mint dip can be bought form the supermarket, but it’s easy to make at home and it’s more tasty.
Lastly, the Sweet Potato and Lentil Pate has a thicker consistency and it is really good as well.
18 Vegan Recipes for Veganuary – Mains
From top left to bottom right, the dishes are: Falafel Burgers, Beans Fettuccine, Vegan creamy courgette risotto, Ramen, Runner beans chilli with chocolate, and Ratatouille.
Falafel Burgers are one of my favourite burgers. My husband makes the best ones.
I recently made Beans Fettuccine, with edamame beans pasta, sundried tomatoes, and mushrooms. It was yummy.
For my Vegan creamy courgette risotto I’ve used coconut milk as a base. After trying it for the first time, I’ve made these again, with courgettes or other veggies. It is a must try.
Every time I make Ramen, I just have to make it vegan. It’s also a dish I love.
Runner beans chilli with chocolate, my take on a Mexican inspired dish. The chocolate does lift the taste of this dish and it’s something I do use in my chillies.
Ratatouille, a stew, but a different kind of stew. I’ve followed a recipe by Michael Roux and I loved it. Takes a bit of time to make, but is worth the effort.
18 Vegan Recipes for Veganuary – Desserts
From top left to bottom right, the dishes are: Kleeb lamduan, Pina Colada Jam, Matcha rice pudding, Kolche ab-e-dandaan, Vegan Mulled Wine Cupcakes, and Dark Chocolate spread.
Kleeb lamduan are flower shortbread biscuits from Thailand. They need a bit of attention when shaping them, but they look amazing.
Pina Colada Jam, made with, obviously, Pineapple, Coconut, and Rum. The Rum flavouring gives it a nice taste and the coconut adds to the creaminess, making it a very special kind of jam.
Matcha rice pudding, coconut milk as a base with matcha, the flavour complement each other nicely.
Kolche ab-e-dandaan, cardamom and pistachio biscuits from Afghanistan, made with oil in the traditional way. Their texture is gorgeous, they do melt in the mouth.
Vegan Mulled Wine Cupcakes have a different kind of texture, more dense. I did love these.
Dark Chocolate spread with almonds, as it contains more almonds than chocolate. It has an intense and rich flavour. I loved it.
I hope you liked my recipes and that they might have inspired you, regardless if you keep Veganuary or not.