6 Veganuary Recipes To Make This Week

By Lottie Woodrow | 2nd January 2024

If you’re one of the millions tackling Veganuary this month, are already vegan or just want to cut down on your meat consumption, we’ve rounded up six tasty Veganuary recipes to make this week. From the creamiest butternut squash mac ‘n’ cheese to buttery tomato and pesto croissants, here’s what to make this week.

For more delicious recipes, check out our Recipes section.


Best Veganuary recipes to make

Amy Lanza’s Butternut Squash Mac ‘n’ Cheese

There’s nothing more indulgent than a big ol’ bowl of cheesy mac ‘n’ cheese. Satisfy your cravings vegan-style with this creamy butternut squash mac ‘n’ cheese.

Preparation time: 10-15 minutes 

Cooking time: 1 hour 

Serves 2


For the sauce:

  • ½ a butternut squash (200-250g flesh)
  • 4 tbsp plant-based milk
  • 2 tbsp tahini or olive oil
  • 2 tbsp nutritional yeast
  • ½ tsp each of smoked paprika, ground turmeric and Dijon mustard

For the ‘cheesy’ topping:

  • 1 tbsp shelled hemp seeds
  • 1 tbsp nutritional yeast
  • ¼ tsp turmeric

For the pasta:

  • Olive oil
  • ½ a white onion, finely diced
  • 1 small courgette, finely diced
  • 2 cloves of garlic, crushed
  • 1 tbsp tamari
  • 180g pasta of your choice
  • 160g frozen peas
  • 1 handful of spinach, chopped
  • 10 cherry tomatoes, halved

Method: For the sauce:

1.Preheat the oven to 180°c fan and line a tray with baking parchment.

2. Place the butternut squash cut side up on the tray and drizzle with a bit of olive oil. Roast in the oven for 40 to 50 minutes or until tender and starting to brown at the sides. Remove from the oven and allow to cool.

3. Scoop out and discard the seeds, then scoop out the flesh and place it in a food processor with the remaining ingredients. Blend until smooth, scraping down the sides as necessary and seasoning to taste.

4. You may need to add a splash more milk to make a runnier sauce. This can be made up to 2 days in advance when kept cool in an airtight container in the fridge.

For the pasta:

1. Heat a good drizzle of olive oil in a saucepan and fry the onion for 10 minutes until caramelising and translucent. Now add the courgette and garlic and continue to fry for 5 to 7 minutes until cooked through, adding the tamari for the last minute.

2. Meanwhile, cook the pasta according to the packet instructions, adding the peas for the final 5 minutes. Drain, reserving some of the cooking water, and leave to one side.

For the ‘cheesy’ topping:

1. Make the topping by mixing all the ingredients together in a bowl. Season to taste.

2. Return the cooked pasta to the saucepan then add the onion and courgette mixture, chopped spinach, tomatoes, butternut sauce and four tablespoons of the cooking water. Stir the pasta over a low heat until creamy and well coated in sauce, adding more cooking water if required.

To serve:

Divide the pasta between two bowls and sprinkle over the ‘cheesy’ hemp topping.

Recipe courtesy of From Beder’s Kitchen cookbook, a collection of recipes and reflections from foodies all around the world. Order a copy here: amazon.co.uk


This is the Veganuary recipe you’ll be adding to your weekly menu. So often when arancini are on the menu, it’s packed full of cream, cheese and meat/fish. These tempting balls take the inspiration and transform them into delicious vegan bites for all to enjoy.

Preparation time: 15-20 minutes

Cooking Time: 10-15 minutes (plus cooling)

Serves 4 as a side 


  • 1 tbsp Vegan pesto 
  • 800g (4 cups) leftover risotto
  • 2 tbsp plain flour
  • 2 tbsp oat milk
  • 2 tsp dried thyme
  • 1 tbsp ground flaxseed 
  • 75g panko breadcrumbs 
  • Salt and pepper to taste 
  • Olive oil for frying


1. Mix the pesto into the risotto and divide it up evenly – the balls you make should each be about half the size of a golf ball at most, this is so the inside cooks through without the outside burning.

2. Put the flour on a plate and roll the balls in the flour – they only need a very thin coating.

3. Pour the oat milk into another bowl and roll the flour- dusted balls in it; again, they only need a thin coating.

4. In a deep dish, mix together the thyme, flaxseed and panko breadcrumbs with some salt and pepper. Roll the balls in this, making sure each is completely covered.

5. Once all the balls are coated, heat some oil in a frying pan and lightly fry all of the balls over a medium heat until they are golden brown. Serve with your favourite sauce.


Galvin at Windows’ Heritage Carrots Cooked Over Coals

The team at Galvin at Windows have crafted the perfect accompaniment to any dish. These are sweet, flavourful and nutritious.


For the carrots:

  • 12x baby heritage carrots ( we use yellow/purple/orange )
  • 5g ground fennel seeds
  • Espelette peper
  • Rapeseed oil

For the Cashew cream:

  • 100g cashew nuts
  • 400ml soya milk
  • 20g garlic

For the wild garlic oil –

  • 200g wild garlic (save a few strands for garnish)
  • 150ml rapeseed oil


1. Start off by making the cashew cream, place all ingredients into a pan, bring to the boil.

2. Once it has come up to the boil turn down the heat and allow to simmer for 30 minutes.

3. Place the remaining nuts garlic and liquid in a food processor and blitz until smooth.

4. For the wild garlic oil once again place both ingredients in a food processor and blitz on full power for at least 3 minutes or until the oil starts to go dark green.

5. Finally for the carrots coat them in oil and the ground fennel seed, cook gently on the BBQ over coals remembering to turn them frequently so they cook evenly.

6. Finish by plating the dish with your left over wild garlic and espelette pepper to season.

Recipe courtesy of Galvin at Windows | www.galvinatwindows.com

Vegan Tomato and Pesto Croissants

The perfect breakfast staple for a lazy Saturday morning, add these simple vegan tomato and pesto croissants to your baking list this week.

Preparation time: 40 minutes

Cooking Time: 15 minutes (plus cooling)

Makes 6 

Tip: This can be personalised with any topping you like or swap the strong bread flour for wholemeal flour for extra fibre


  • 110ml warm water
  • 1 packet (7g) dried yeast
  • 200g strong bread flour
  • ½ tbsp sugar
  • ¼ tsp salt
  • 150g vegan spread (soft enough to spread)
  • 6 tsp vegan pesto
  • 1 tomato (sliced)


1. Preheat the oven to 200°C.

2. In the measuring jug, combine the warm water and yeast.

3. In the mixing bowl, combine the flour, sugar and salt then add the yeast and water mix. Bring together with your hands to form a dough, then on a lightly floured surface, knead for a few minutes before returning to the mixing bowl. Cover with a damp tea towel and leave to prove for 10 minutes.

4. After 10 minutes, lightly flour your surface again. Once the dough has proved, turn it out and roll it out into a 40cm x 30cm rectangle, then spread 100g of the vegan spread on top in an even layer before rolling it up like a swiss roll.

5. Dust your surface with a little more flour. Cut the dough roll in half to make two smaller swiss roll shapes, spread a little more vegan spread on the top of one and place the other on top. 

6. Flatten both halves together with the palm of your hand and dust with a little more flour on each side before using the rolling pin to roll into a 40cm x 30cm rectangle.

7. Slice the dough into 3 even rectangles, then each rectangle into 2 triangles. Place a tsp of pesto at the wide end of each triangle and roll toward the thin end to create the croissant shape.

8. Place the croissants onto a baking tray, melt the remaining vegan spread and use your finger to spread a little across each croissant, before placing a slice of tomato on top of each one. Bake for 15 minutes until golden. Allow them to cool on the tray before serving.

Recipe courtesy of FAB Flour from the Easy Peasy Baking Campaign | www.fabflour.co.uk 

Gunpowder Gobi

Mix up your working from home lunch this week with this simple spiced salad. Perfect as a main or side, plus it’ll help you work towards your five-a-day fruit and veggies.

Preparation time: 10-15 minutes 

Cooking time: 30 minutes

Serves 4


  • 70g sesame seeds
  • 115g white urad dal
  • 50g chana dal
  • 8g jaggery powder
  • 6g dried red chillies (Kashmiri preferably)
  • 1g asafoetida (optional)
  • 1 tsp salt
  • 3 tsp vegetable oil
  • 1 tsp ground turmeric
  • 1 cauliflower cut into florets and salted for 20 minutes
  • Washed and picked coriander
  • 3 sprigs curry leaves
  • Handful of chopped Spring onions
  • Pomegranate (for garnish)


1. First, make the gunpowder. Toss the urad and chana dal in the oil then toast in a preheated oven (180 degrees) until golden. 

2. Toast the sesame seeds separately, no need for oil. Cool, then blend with the jaggery, asafoetida and salt to make a fine crumb. Add the whole sesame seeds to the mix.

3. For the cauliflower, toss in a mix of ground turmeric and vegetable oil then roast in oven, along with the curry leaves until florets begin to turn golden (around 20 -30 minutes).

4. Remove from the oven and toss the cauliflower in 3 tbsps of gunpowder, salt and chopped spring onion.

5. Garnish with washed, picked coriander and pomegranate seeds.

Recipe courtesy of DabbaDrop | www.dabbadrop.co.uk

Naomi Buff’s Raw Chocolate Cheesecake

Perfect for satisfying your chocolate cravings come the weekend. Make this a showstopper for a party or spoil the kids with this for finishing their first week back at school.

Preparation time: 20 minutes, plus 2-3 hours setting

Serves 8-10


For the base:

  • 140g almonds
  • 40g oats
  • 2 tbsp raw cacao powder
  • Pinch of salt
  • 12 pitted Medjool dates (200g)
  • ¼ tsp vanilla powder or essence

For the filling:

  • 120ml coconut milk, chilled for about 4 hours
  • 2 large ripe avocados
  • 60ml maple syrup
  • 20g raw cacao powder
  • ½ tsp vanilla powder or essence
  • Pinch of salt

For the chocolate sauce:

  • 2 tbsp raw cacao powder
  • 2 tbsp melted coconut oil
  • Pinch of salt


For the base:

1. Grease a 20cm loose-bottomed cake tin with a little bit of coconut oil.

2. If you are using a silicone mould of the same size, there’s no need to grease it.

3. Put the almonds, oats, cacao powder and salt into a food processor. Blend until the nuts and oats have broken down. Add the dates and vanilla then blend again until the dates have broken down and you have a sticky mixture.

4. Transfer just over half of this mixture to your cake tin and press down firmly with the back of a spoon or your fingertips to create the base.

5. Spoon the remaining mixture around the edges of the tin and use your fingers to press upwards from the base, creating sides about 2.5cm in depth from the base.

6. Use a spoon to neaten the top of the crust.

For the filling:

1. Make sure your coconut milk has been in the fridge for about 4 hours so it solidifies. Halve and destone the avocado, scoop out the flesh and put it into the food processor with all the other ingredients.

2. Blend until completely smooth and creamy, then spoon the filling into the base.

For the chocolate sauce:

1. In a small bowl, mix the ingredients together until fully combined then drizzle the chocolate sauce on top of your cheesecake.

2. Finish by decorating it with chopped nuts, dried fruit, edible flowers, cacao nibs or anything else delicious, colourful and edible you can find in your cupboards!

3. Pop the decorated cheesecake into the freezer and leave it to set for about 2 hours, or 3 hours in the fridge, and it should be ready to eat. You can either keep this stored in the freezer for up to 3 months (it will need a little bit of defrosting before eating) or in the fridge for up to 5 days.

If you used a silicone mould, you will need to completely freeze the cheesecake to remove it from the mould cleanly.

Recipe courtesy of From Beder’s Kitchen cookbook, a collection of recipes and reflections from foodies all around the world. Order a copy here: amazon.co.uk

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