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To kick of Veganuary we’ve asked Food Blogger Romy London to give us her top 5 Delicious Veganuary Recipes!

It’s the time of the year for lots of people giving veganism a go for the month of January. I myself went vegan pretty much over night back in 2014, but I also know that switching to a vegan diet is not always a smooth transition and there can be many difficulties awaiting you along the way.

It’s therefore that I have teamed up with Harrogate Spring to spread the word on giving Veganuary a go and inspiring you with these 5 Delicious Veganuary Recipes, that are all easy to re-create and just as indulgent as healthy. From a delicious, vegan breakfast bowl to family meals and vegan mini cheesecakes for when you’re feeling that sweet craving kick in – I’ve got you covered and I hope you enjoy these Delicious Veganuary Recipes just as much as I did creating them!

Easy Green Mango Smoothie Bowl

Ingredients (serves 1)
– ½ large Mango (fresh or frozen)
– 1 frozen banana
– 1 handful of fresh, washed spinach
– 125ml coconut milk
– (optional) 1 scoop of vanilla protein powder

For the toppings:
– Mango slices
– Chia seeds
– Coconut chips
– Raspberries

Method
1. Peel & roughly cut the mango into chunks and add to a high speed blender. Add the frozen banana, a handful of fresh spinach and 125ml coconut milk and blend on high speed until smooth.
2. If you’re adding a scoop of protein powder, now’s the time! Depending on the protein powder you might need to add an extra 50-75ml coconut milk. Briefly blizz in the blender to combine.
3. Pour your smoothie into a medium size bowl and serve with your favourite toppings. I personally love adding mango slices, berries, chia seeds and coconut chips for an extra crunch!

Broccoli Curry Soup

Ingredients (serves 4)
– 2 Tbsp Extra Virgin Olive Oil
– 2 large shallots, chopped
– 3 cloves garlic, diced
– 2 inch piece of ginger, finely diced
– 1 Tbsp vegan thai green curry paste
– 1 tin coconut milk
– 1 medium size head of broccoli, washed & chopped
– 1 handful of fresh spinach, washed
– 70g frozen peas
– 400ml vegetable stock
– Sea salt & black pepper to taste

For serving :
– 1 Tbsp coconut yogurt for each portion
– Toasted pine nuts
– Pumpkin seeds
– Crispy onions
– parsley
– 1 lime (to serve)

Method
1. Start by preparing your ingredients: wash & roughly chop the broccoli, wash the spinach, chop the shallots and dice the garlic and ginger.
2. In a large saucepan, combine olive oil and shallots and cook for 2 minutes on medium-high heat until translucent. Add in the diced garlic and ginger and cook for another minute.
3. Reduce the heat to medium-low, then add in the curry paste and coconut milk. Stir to combine.
4. Add in the remainder of ingredients: broccoli, spinach, peas and stock. Simmer for 20-25 minutes or until all ingredients are softened, then transfer the soup to a blender and blend until smooth. Season to taste with sea salt and black pepper.
5. Serve the soup topped with a dollop of coconut yogurt, seeds, parsley, crispy onions and drizzle with the juice of ¼ lime before serving.

Green Kale Lasagne

Ingredients (serves 4)
– Dried lasagna sheets (made with durum wheat semolina)

For the green sauce:
– 1 handful fresh spinach
– 2 handfuls fresh kale
– 2 Tbsp pine nuts, toasted
– 2 cloves garlic
– 1 tsp dried basil (or 2 Tbsp of fresh basil leaves, chopped)
– 100ml stock

For the white sauce:
– 2 Tbsp vegan margarine
– 2 Tbsp plain flour
– 200ml plant milk (unsweetened)
– 2 Tbsp nutritional yeast
– Vegan cheese (optional)

Method
1. Preheat your oven to 180C and grease your lasagna tin.
2. Add all ingredients for the green sauce to a blender or food processor: spinach, kale, pine nuts, garlic, basil and stock. Blend until you’re desired texture is achieved – I like it smooth, but keep it chunky, if that’s down your street. Set aside
3. In a small saucepan create the white lasagna sauce by melting the vegan margarine. Stir in 2 Tbsp of plain flour and instantly pour in the plant milk. Season with nutritional yeast for some extra cheesy-ness and stir until you get a thick, but pourable white sauce.
4. Layer your lasagna: Start with 1 layer white sauce, lasagna sheets, green sauce, white sauce, lasagna sheets… and so on until all your sauce is used up. Finish with a layer of white sauce on the top lasagna sheets and sprinkle vegan cheese over the top (optional).
5. Place in the oven for 18-20 minutes or until the lasagna is cooked through. If you’re using vegan cheese, use a little tin foil on the top for the first 12-14 minutes, then remove it for the last few minutes of the cooking process to melt the vegan cheese.

Avocado PastaIngredients (serves 4)
– 200g pasta (durum wheat semolina)
– 2 ripe avocados
– 2 Tbsp extra virgin olive oil
– Juice of 1 lemon
– Sea salt & black pepper to taste
– 2 handfuls of fresh spinach
– 2 Tbsp toasted pine nuts
– Chilli flakes to serve

Method
1. Cook the pasta according to the packaging instructions.
2. Remove the stones from the avocados, scoop out the flesh and add them to a small
blender or food processor alongside the olive oil and lemon juice. Blend until smooth
(or keep it chunky – your call!).
3. Add the spinach leaves to a colander and drain the pasta water over the top to wilt
the spinach. Transfer the drained pasta and spinach back to the empty saucepan
and combine with the avocado sauce.
4. Season with salt & pepper and serve with toasted pine nuts and chilli flakes.
5. Enjoy!

Healthy Chocolate Mint Cheesecakes

Ingredients for the cookie base (makes 4)
– 40g dark chocolate, melted
– 100g crushed hazelnuts
– 1 Tbsp raw cacao powder
– 3 Tbsp maple syrup (27g)

For the cheesecake filling:
– Juice of 2 limes
– 2 handfuls of fresh mint
– 3 Tbsp maple syrup
– 80g cashews, soaked
– 1 tsp vanilla extract
– 1 tsp spirulina (optional, for extra colour)
– 125ml coconut milk
– 1 tsp vegeset

Method
1. Start by creating the base of the mini cheesecakes: gently, melt the chocolate, then combine all ingredients in a food processor.
2. Use small tart tins and press the base of about 1cm thickness into each tin. Alternatively you can use a muffin tin for your cheesecakes, but ensure to use muffin case liners (makes about 8 mini cheesecakes in this case). Place into the fridge to set.
3. In a blender, combine the cashews, vanilla extract, lime juice, mint, maple syrup, coconut milk & spirulina (optional). If you don’t have time to soak your cashews for 4-6 hrs, simply place them in boiling water for 20 minutes to soften, then proceed with the recipe. Blend on high speed until smooth, then add ½ tsp of Vegeset last. Blizz to combine, then transfer the cheesecake filling onto your bases.
4. Set in the freezer to set for 1 hr, and remove from the freezer 5-10 minutes before serving.
5. Decorate with lime slices, mint leaves or dark chocolate & enjoy!

Looking for more vegan recipes? Check out my website where you can find a tonne of delicious Veganuary recipes that you can also enjoy the rest of the year! Happy cooking & happy creating!

Love,
Romy

Since starting her blog in 2015, Romy has been proving that going vegan doesn’t mean you’re missing out on anything. Whether you’re in the healthy food mood or looking for some vegan comfort foods – there’s something for everyone on her blog (including delicious Veganuary recipes!). Romy herself decided to live the plant based life in 2014 and has since been showing that balance is key and that everything is possible on a vegan diet. 

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  • Written by:
  • Harrogate Spring
  • Published on:
  • 10th January 2020

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