Plant-based recipes that will give you a boost through Veganuary and beyond
With Blue Monday just behind us and the memory of 2020 still lingering like a bad dream, it’s not been the easiest time to commit to Veganuary. However, cutting out meat and dairy from your diet doesn’t mean you can’t have fun with your cooking. We’ve compiled a few of our favourite recipes using plant-based products that might even convince you to convert for good.
1. YaconViva’s No-Bake Energy Balls
Snacking has never been so easy with these delicious “no-bake” energy balls. Perfect for a quick boost and made with YaconViva Yacon Syrup, YaconViva Cacao Nibs and two nut butters, these high-protein treats are both energising and satisfying. The naturally sweetened, vegan, gluten and dairy-free Cacao Nibs are packed full of antioxidants due to their low processing, acting as a brain food. YaconViva Yacon Syrup and Yacon sweetened Cacao Nibs are available now from Amazon UK and yaconviva.co.uk as well as good health stores.
Ingredients (for 10-12 energy balls)
135g rolled oats
45g YaconViva Cacao Nibs
45g YaconViva Yacon Syrup
40g flaxseed and chia mix
30g peanut butter
30g almond butter
5ml vanilla extract
- Add all the ingredients together in a large bowl.
- Mix together until combined.
- Using a tablespoon or small ice cream spoon, scoop the mix and form a ball using your hands.
- Pop into the freezer for an hour to set.
- Enjoy! To keep these fresh, keep the balls refrigerated.
2. Coffee Direct’s Vegan Doughnuts
If you’re looking for an indulgent vegan snack perfect for a cosy January night in, look no further. We have a simple recipe for fluffy vegan doughnuts with a gorgeous coffee glaze, brought to you by the experts at Coffee-Direct.co.uk. The best part is that you don’t have to fry – using a doughnut mould, just pop them in the oven!
3/4 cup of wheat flour
3/4 spelt flour
3/4 cup of plant-based milk such as almond milk
1 tbsp of apple cider vinegar
1/3 cup of sugar
1 tsp cinnamon
1tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 cup sparkling water
3/4 cup of icing sugar
2 tbsp of coffee (we recommend Golden Crema) dissolved into hot water and cooled
- Preheat the oven to 180°C.
- Mix the milk and vinegar together and let it sit for 10 minutes.
- Add all the ingredients in the bowl with the milk and vinegar and mix well.
- Grease a doughnut mould and put the batter inside.
- Bake for 20 minutes and allow time to cool.
- Sieve the icing sugar into a bowl.
- Slowly add the cooled coffee and dip the top of the doughnuts into the mix.
- Allow to set and enjoy!
3. Lizi’s Vegan Butternut Squash Salad with a High-Protein Granola Crunch
Looking for a nutritious and delicious new dish to kick start your year in the right way? Lizi’s High Protein Granola is here to help. With 27% of your daily protein needs in a single 50g serving, the 100% vegan granola is ideal for those who are trying Veganuary or just looking to up their protein intake – and there has never been a yummier way. Available from Morrisons, Ocado, Waitrose, Tesco, Asda and Sainsbury’s. Try this warm winter salad is packed with goodness; its zingy colour palette will cheer the greyest January day.
Ingredients (serves 2-4)
2 small red onions, peeled and cut into wedges
Half a butternut squash
½ tsp chilli flakes
2 tbsp of oil
2 heads of red chicory or radicchio
100g rocket leaves
1 tin cooked Borlotti beans
1 tbsp Agave nectar or maple syrup
1 tsp whole grain mustard
4 tbsp balsamic vinegar
4 tbsp olive or rapeseed oil
1 ice cube
2 clementines or 1 orange (peeled and finely sliced)
Sundried tomatoes, thinly sliced
A sprinkle of Lizi’s High Protein Granola.
- Preheat the oven to 180°C.
- With a chopping board and sharp knife, cut the butternut squash in half long-ways and scoop out the seeds from half.
- Slice the butternut squash into thin slices cross-ways, leaving the skin on.
- Peel and cut the red onions into wedges.
- Put the slices of butternut squash and onion onto a roasting tin and sprinkle with oil and chilli flakes. Roast at 180c for 35 minutes.
- Using the hob, and a small pan on a medium heat, cook the borlotti beans for around 5 minutes and leave to cool.
- Start to pile the salad leaves onto a serving dish.
- In a jam jar, put in the mustard, balsamic vinegar, agave nectar/maple syrup, oil and an ice cube. Put the lid on and shake well.
- Pile the roasted squash and red onion onto the salad leaves. Add the borlotti beans, sundried tomatoes and the peeled and sliced orange/clementine. Toss gently to combine with some of the dressing.
- Sprinkle the Lizi’s High Protein Granola on top and drizzle with some more of the dressing. Serve and enjoy.
4. The Collective Plant yoghurt
Ok, we said recipes, but for those who don’t fancy cooking, here’s a perfect pre-made dessert. Available in stores now, the new range of plant-based Greek-style yoghurt alternatives from The Collective are available nationwide in four delicious flavours: Natural, Raspberry, Passion Fruit and Fudge. Made with a unique blend of oats, coconut and rice to create a melt-in-the-mouth thick and creamy base, then layered with low sugar compotes, these yoghurts are soy-free, nut-free and vegan friendly so everyone is in for a treat this Veganuary.
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