Vegan? Veggie? Flexitarian? If you’re looking for some mouth-watering recipe inspiration, we’ve got you covered.  

From the classic sweet potato curry to finger-licking-good bang bang cauliflower, there’s quite literally something for everyone. Because meat-free doesn’t have to mean fun-free.

Whatever tickles your taste buds, here’s six easy vegan recipes for dinner that you can tuck right into. 

INGREDIENTS - SERVES THREE:

• 1 onion, finely chopped.
• 1 carrot, finely chopped.
• 1 celery stick, finely chopped.
• 1 tbsp olive oil.
• 2 garlic cloves, crushed.
• 100ml red wine.
• ¼ bunch of thyme, leaves picked.
• 1 tbsp tomato purée.
• 1 tbsp soy sauce.
• 1 tsp caster sugar.
• 1 tsp red wine vinegar.
• 1 x 400g tin cooked green lentils, drained.
• ½ x 400g tin chopped tomatoes.

For the mash:

• 500g sweet potatoes, peeled and roughly chopped into 3cm pieces.
• 15g vegan margarine.
• 1 tsp mustard powder.
• 1 tbsp plant-based milk.
• 1 tsp pumpkin seeds.

METHOD:

1. Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for eight to 10 minutes until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan, and simmer for two minutes until most of the wine has evaporated.
2. Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Add the lentils, tomatoes and 100 ml water and simmer for 10 to 12 minutes until reduced and thick enough to coat the back of a spoon.
3. To make the mash topping, bring a large pan of water to the boil, add the sweet potatoes and simmer for 10 to 15 minutes until cooked through. Drain, then add the vegan margarine, mustard powder and milk, and mash until smooth with plenty of salt and pepper.
4. Heat the oven to 200C / 180C fan / gas 6. Season the filling and pour into a medium to large casserole dish. Top with the mash, starting with spoonfuls on the outside and working your way inwards to prevent the filling spilling out. Sprinkle the pumpkin seeds on top and bake for 30 to 35 minutes until golden and bubbling.

INGREDIENTS - SERVES TWO:

• 1 block of extra firm tofu, drained.
• 2 tbsp olive or coconut oil.
• Pinch of salt and pepper.
•  60ml BBQ sauce.
• 1 tsp chilli paste or sriracha. 
• 2 soft buns, toasted.
• Avocado (optional).

For the creamy coriander slaw:

• 115g shredded cabbage.
• Pinch of coriander leaves, chopped.
• ¼ red onion, thinly sliced.
• 3-4 tbsp vegan mayo.
• 1 tbsp apple cider or white vinegar. 
• Pinch of salt. 

METHOD:

1. Drain the tofu, pat dry and cut into one-inch thick slabs.
2. Heat a pan over a medium to high heat, add oil and sprinkle with salt and pepper. Once the pepper is fragrant, carefully add the tofu. Sear until crispy and golden - do not move it around the pan, let it develop a crust. 
3. Mix the BBQ sauce and chilli paste in a bowl and set aside.
4. Add the shredded cabbage, onions, coriander, mayo, vinegar and salt into a bowl, and toss to combine well, then taste. It should be creamy, tangy and flavourful.
5. Toast the buns and slice the avocado.
6. Once the tofu is nice and crispy, reduce the heat to low, and add the BBQ sauce mixture, coating the tofu well. Let it caramelise slightly in the pan and turn off the heat.
7. Assemble the burger. Spread more mayo on the bottom bun if you like, add the hot tofu and top with cool slaw and a few slices of avocado.

INGREDIENTS - SERVES FOUR:

• 4 tsp coconut oil.
• 1 tbsp cumin seeds.
• 1 medium onion, finely chopped.
• 3 large garlic cloves, crushed.
• 4 tsp grated fresh ginger.
• 1 tsp ground turmeric.
• 1 tsp ground coriander.
• Pinch of red chilli flakes.
• 1 medium/large sweet potato, peeled and cut into bite-sized chunks.
• 1 x 400g tin chickpeas, drained.
• 1 x 400g tin chopped tomatoes.
• 1 x 400ml tin coconut milk.
• 1 bag of baby spinach.
• Freshly ground black pepper to season.

For serving:

• Cooked basmati rice or quinoa.
• Chopped fresh coriander and unsweetened coconut flakes.

METHOD:

1. In a large saucepan, heat the oil over a medium heat. When the oil is hot, add the cumin seeds and toast for about a minute, until fragrant and slightly darker in colour. Immediately stir in the onion, season with a pinch of salt and cook for three to five minutes, or until the onion is soft.
2. Add the garlic, ginger, turmeric, coriander and chilli flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens. 
3. Add the sweet potato, chickpeas, chopped tomatoes and coconut milk. Stir to combine, cover and simmer over a medium heat for 20 to 30 minutes, until the potato has softened.
4. Stir in the spinach and cook until wilted. Season with salt and pepper. 
5. Serve on a bed of cooked grains, garnished with coriander and coconut flakes.

INGREDIENTS - SERVES FOUR:

• 1 tbsp vegetable oil.
• 1 red onion, sliced.
• 3 red peppers, sliced.
• 3 sweet potatoes, peeled and cut into 2cm cubes.
• 200g sweetcorn.
• 1 x 400g tin black beans, drained.
• 300ml vegetable stock.
• 500ml passata.
• 1-2 tsp chipotle paste.
• 8 tortilla wraps.

For the spice mixture:

• 2 tsp ground cumin.
• 1-2 tsp chilli powder or cayenne.
• 2 tsp garlic granules.
• 2 tsp dried oregano.
• 2 tsp smoked paprika. 

To serve:

• Dairy-free yoghurt or crème fraiche.
• 1 avocado, sliced.
• Small bunch of coriander, chopped.
• Sliced red chillies. 

METHOD:

1. Heat the oil in a frying pan over a medium heat and fry the onion and peppers for 10 minutes, until tender. Add the sweet potatoes, sweetcorn, beans and stock. Simmer for 15 minutes until the stock has mostly evaporated and the potatoes have softened. 
2. For the spice mixture, combine the dry spices in a bowl with 1 tsp each of salt and black pepper. Sprinkle half over the vegetable mixture and cook for one minute, then remove from the heat.
3. Simmer the passata with the remaining spice mixture and chipotle in a small pan over a low heat for six to eight minutes.
4. Heat the oven to 200C / fan 180C / gas 6. Divide the veg filling between the wraps and roll up. Spoon some of the sauce into the base of a lasagne dish. Arrange the enchiladas into the dish in a single layer, pushing them against one another in a neat line, then pour over the remaining sauce. Bake for 20 minutes until bubbling and the tortillas are golden. Spoon over the yoghurt and scatter with the avocado and coriander.

INGREDIENTS - SERVES FOUR:

• 100g plain flour.
• 1 tsp smoked paprika.
• ½ tsp garlic granules.
• ½ tsp dried oregano.
• 150ml plant-based milk.
• 125g panko breadcrumbs.
• 1 cauliflower, cut into bite-sized florets.
• Cooking oil spray, for baking.
• 3 tbsp sriracha. 
• 3 tbsp sweet chilli sauce.
• 1 tbsp runny honey or maple syrup. 
• 1 lime, juiced.
• 1 tbsp sesame seeds, toasted.
• 2 spring onions, thinly sliced. 

METHOD:

1. Heat the oven to 200C / 180C fan / gas 6. Tip the flour into a large bowl along with plenty of seasoning and the paprika, garlic granules and dried oregano. Slowly whisk in the plant-based milk until you have a smooth, thin batter.
2. Line a large baking tray with baking paper and set aside. Tip the panko breadcrumbs into a shallow bowl. Using a fork, add a cauliflower floret to the batter bowl, tossing to fully coat it, then lift out, letting any excess batter drip off. Transfer to the baking tray and repeat with the remaining florets. 
3. Spray the florets lightly with the cooking spray, then transfer to the oven for 25 to 30 minutes, tossing halfway through, until golden and crisp. Meanwhile, combine the sriracha, sweet chilli sauce, honey and lime juice in a small pan and cook over a medium heat. Heat until just warmed through.
4. Put the crisp cauliflower florets into a large bowl and pour over the sauce from the pan. Toss really well, then add to a shallow serving bowl. Scatter with the toasted sesame seeds and spring onion.

INGREDIENTS - SERVES THREE:

• 3 tbsp coconut oil.
• 2 tbsp nutritional yeast.
• ½ tbsp tomato purée.
• ½ tbsp dried mustard.
• 1 garlic clove, crushed.
• 1 tsp salt.
• Pinch of ground turmeric.
• 500ml unsweetened almond milk.
• 80g cauliflower florets, chopped.
• 70g raw cashews, chopped.
• 225g macaroni.
• ½ tbsp white vinegar.
• 105g broccoli florets.

METHOD:

1. Heat the coconut oil in a large saucepan over a medium heat until warm. Add the nutritional yeast, mustard, tomato purée, garlic, salt and turmeric and cook until mixed through, approximately one minute.
2. Whisk in the almond milk, then bring to a simmer over a medium heat. Add in the cauliflower florets and cashews and let simmer until the cauliflower is tender.
3. Add the cauliflower-cashew mixture to a blender or food processor along with the vinegar and puree until very smooth. 
4. Bring a large pot filled with salted water to the boil. Add the pasta and cook, stirring often, until slightly tender. Remove the shells with a slotted spoon, saving the cooked water, and place in a large bowl.
5. Bring the pasta water back to the boil and place a steamer on top. Tip in the broccoli and cover, cooking until bright green and not overly soft.
6. Toss the hot macaroni with the cashew-cauliflower sauce until well coated. Season with salt and pepper, if desired. Add in the broccoli and toss again, adding in any remaining cooking water to thin the sauce if needed.

Millions swear by veganism to beat bloating, boost skin and raise energy, but we think the real reason is because of super delicious plant-based meals like these ones.

If you want what they’re having - or rather, not having - grab an apron and get cooking.

Discover more from our Veganuary series below: