Kickstart veganuary with these nutrient-packed plant-based ideas

January is all about new beginnings, and what better way to kick off the first month than with a little food adventure? Whether you are looking to eat clean, minimise indulgences, or kickstart the year with some freshness, going vegan is a great option. But Veganuary doesn’t have to be overwhelming and eating plant-based food is far from boring. Think creamy, cosy soups for winter, vibrant salads packed with texture, and delicious enchiladas that are as flavourful as they are clean and healthy.

Below are some of our most loved vegan recipes that we are cooking up this month. What does your Veganuary look like? 

Thai coconut soup

Ingredients: 1 tbsp ginger (minced), 4 cloves garlic (minced), 3 tbsp red curry paste, 4 cups vegetable broth, 1 cup water, 1 can coconut milk, 1 cup pad Thai noodles, 1 cup chickpeas (boiled), 2 tbsp tamari, 2 cups spinach (chopped), sliced lime and chopped coriander for garnish 

Method: In a pot, sauté ginger and garlic and add the vegetable broth. Add red curry paste and cook for 2 minutes, stirring often. Pour in coconut milk and water, and bring it to a boil. Reduce to a simmer, add noodles and chickpeas, and cook for 3 minutes. Stir in spinach and cook until noodles are tender. Mix in tamari and garnish with lime and corriander. Serve hot. 

Grain salad

Ingredients: 1 cup quinoa (boiled), 2 tbsp olive oil, 1 cup corn (boiled), 2 tbsp lemon juice, 2 garlic cloves (grated), 1/2 tsp sea salt, black pepper, red pepper flakes, 2 cups farro (boiled), 1 cup freekeh (boiled), 1/3 cup dried apricots (diced), 1/2 cup parsley (chopped), 1/2 cup pecan nuts (toasted), 1/3 cup onions (finely chopped), 1 cup basil leaves

Method: Grill corn on a hot grill pan for 15 minutes until charred. Slice kernels off the cob. In a bowl, whisk olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes. Toss with farro, freekeh, corn, apricots, and parsley. Mix in all the other ingredients and serve the salad fresh.  

Vegan enchiladas

Ingredients: 1 tbsp olive oil, 1/2 onion (sliced), 1 red pepper (chopped), 1 cup button mushrooms (sliced), 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp sea salt, 3 garlic cloves (chopped), 1 cup black beans (cooked), 1 1/2 cups enchilada sauce, 8 corn tortillas, lime wedges for garnish. 

Method: Preheat the oven to 150 degree celsius and grease a baking dish. Heat olive oil in a pan, add onion, pepper, mushrooms, chili powder, cumin, and salt. Cook for 5 minutes, then stir in garlic and cook until veggies are soft. Mix in black beans and remove from heat. Spread 1/2 cup enchilada sauce in the baking dish. Fill each tortilla with 1 tbsp vegan cheese and 1/4 cup filling. Roll and place seam-side down in the dish. Top it with remaining sauce and bake for 15 minutes covered, then uncover and bake 10–20 minutes until edges are crisp. Serve with lime wedges.
 

Lead image: Pexels

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