Happy 2025! It’s January, which means fresh starts, resolutions and embracing change. It also means Veganuary is here. Whether you’re exploring plant-based meals to reduce your meat-intake, aiming to go vegetarian or vegan or just looking for new meal inspiration, we have you covered with ideas for breakfast, lunch, dinner and dessert.

To kick things off, why not start your day with a delicious vegan breakfast, packed full of nutrients with this delicious Sweet Potato Breakfast Skillet.

Ingredients

1 medium sweet potato, diced

125 grams canned chickpeas, drained and rinsed

1/2 red bell pepper, diced

1/4 red onion, thinly sliced

70g spinach, chopped

1 clove garlic, minced

1 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp turmeric

1/2 tsp cumin

Pinch of chili flakes (optional)

Salt and pepper, to taste

Tahini Drizzle:

2 tbsp tahini

1 tbsp lemon juice

1 tsp maple syrup

2-3 tbsp water (to thin)

Optional Toppings:

Avocado slices

Fresh parsley or coriander

Toasted sesame seeds

Instructions

Heat olive oil in a large pan over medium heat. Add the diced sweet potato, season with salt, and cook for 10-12 minutes, stirring occasionally, until slightly softened.

Add the red onion and red bell pepper to the pan. Sauté for 5 minutes until softened. Add garlic, chickpeas, smoked paprika, turmeric, cumin, and chili flakes. Cook for 5 more minutes, stirring occasionally.

Stir in the spinach and cook for 2-3 minutes until wilted. Adjust seasoning to taste.

In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.

Divide the mixture between two plates. Drizzle generously with the tahini sauce. Add avocado slices and garnish with parsley or sesame seeds, if desired.

This vegan breakfast is the perfect nutrient dense way to start your day.

Next up, lunch time is the perfect excuse to indulge in a hearty sandwich and Veganuary shouldn’t be any different. So, why not try this delicious Banh Mi Sandwich.

Ingredients (Makes 2 sandwiches):

For the pickled vegetables:

100g Carrot, julienned

100g Radish, julienned

100ml Rice vinegar

50ml Water

25g Sugar

5g Salt

For the sandwich filling:

200g Tofu, sliced

30ml Soy sauce

15ml Maple Syrup

2g Garlic powder

2g Paprika

10ml Vegetable oil

For assembly:

Baguette or crusty rolls (vegan-friendly): 2 pieces

50g Vegan mayonnaise

50g Cucumber, thinly sliced

Coriander, a handful

1 Red chili, sliced (optional)

Lime Wedges

Instructions:

In a small bowl, combine the rice vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve.

Add the carrot and radish to the mixture. Let it sit for at least 30 minutes or overnight in the fridge.

In a shallow dish, mix the soy sauce, maple syrup, garlic powder, and smoked paprika.

Heat the vegetable oil in a non-stick pan over medium heat. Cook the tofu slices for 3–4 minutes on each side until golden and caramelized.

Slice the baguette or rolls lengthwise and lightly toast them.

Spread a layer of vegan mayonnaise on both sides of the bread.

Add a layer of pickled vegetables, cucumber slices, cooked tofu, fresh coriander, and red chili slices if desired.

Serve with a lime wedge on the side for a zesty kick.

This sandwich combines bold and zesty flavours making it the perfect midday treat to get you through your day.

For dinner, this unusual Pad Thai is a delicious way  to spice up your meals and get rid of any leftovers from the festive season! This Brussel Sprout Pad Thai is a creative twist on the usual dish.

Ingredients (Serves 2-3):

For the Pad Thai Sauce:

30g Tamarind paste

30ml Soy sauce

15ml Maple syrup

15ml Lime juice

5ml Siracha (Optional)

For the Pad Thai:

150g Rice noodles

200g Brussel sprouts, thinly sliced

100g Carrot, julienned

100g Red bell pepper, thinly sliced

2 cloves Garlic, minced

2 Spring onions, sliced

15ml Vegetable oil

For garnish:

30g Crushed peanuts

Fresh coriander

Lime wedges: For serving

Instructions:

Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

In a small bowl, mix the tamarind paste, soy sauce, maple syrup, lime juice, and sriracha (if using). Adjust the seasoning to taste.

Heat the vegetable oil in a large pan over medium-high heat.

Add the sliced Brussels sprouts and stir-fry for 3–4 minutes until they start to soften and develop a slight char.

Add the garlic, white parts of the spring onions, julienned carrots, and red bell pepper to the pan. Stir-fry for another 2–3 minutes.

Add the cooked rice noodles to the pan, followed by the Pad Thai sauce. Toss everything together until the noodles are evenly coated and heated through.

Divide the Pad Thai into bowls. Top with crushed peanuts, fresh coriander, and the green parts of the spring onions. Serve with lime wedges on the side.

This take on a Pad Thai is great way to add a fresh twist to your meals whilst still hitting your Veganuary goals.

Last, but definitely not least, is a vegan sweet treat. The perfect way to end your day is with a warm cup of tea and a delicious Vegan Chocolate Chip Cookie.

Ingredients (Makes 12 cookies):

200g All-purpose flour

5g Baking soda

3g Salt

100g Vegan butter

100g Brown sugar

50g Granulated sugar

30ml Plant-based milk (almond, soy, oat etc)

5ml Vanilla extract

150g Vegan chocolate chips

Instructions

Preheat your oven to 180°C and line a baking tray with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, mix the vegan butter, brown sugar, and granulated sugar together until light and fluffy.

Add the plant-based milk and vanilla extract to the butter mixture, and mix until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in the vegan chocolate chips evenly.

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking tray, leaving about 2 inches of space between each cookie.

Bake for 10–12 minutes, or until the edges are golden but the centres are still soft.

Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

These warm, gooey cookies are the perfect sweet treat to end a busy day.

This January is the perfect opportunity to explore fresh and exciting recipes, whether you’re curious about vegan cooking or simply looking to add variety to your meals. With plenty of recipes to inspire you, it’s time to get creative in the kitchen and discover your new favou

rite meal!