8 Easy Recipes To Try This Veganuary! (2024)

Here are 8 easy and delicious vegan recipes for you to try for Veganuary 2024! There’s breakfast, lunch and dinner ideas for vegans new and old. If you’re just starting out on your vegan journey and looking for some inspiration, then give one of these a try. Full details of all recipes can be found in their corresponding videos on our channel, see below for all the info!

Recipe 1: Shakshuka – https://youtu.be/Cd4ccTMbIYg?si=fZuNGzdXMOVDE-K7
Recipe 2: Apple porridge – https://youtu.be/P7YgLa8IV8A?si=tdsC20ORcz3Sq4Wb
Recipe 3: French Toast – https://youtu.be/3czKJlc8SS4?si=w8bVyXAbGY96Dk15
Recipe 4: Sweet potato flat bread – https://youtu.be/B849Zij0E04?si=WmnE0qaOivE5uLLD
Recipe 5: Beetroot Soup – https://youtu.be/7QFr0yTp2gU?si=Q44vWKMLzIb8UeW4
Recipe 6: Creamy Lemon Cashew Pasta – https://youtu.be/7wo8FWXiQyw?si=BVKlv4OF5dfsw3lX
Recipe 7: Aubergine & Tofu Tray Bake – https://youtu.be/2AQSUEh2sS8?si=Db6ykuT29eLKrkBE
Recipe 8: Creamy Vegan Butternut Squash Daal – https://youtu.be/C0fQIdz0NMk?si=3QUfgZgM0Pe37XTM

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Find us on INSTA: https://www.instagram.com/wearelovelyjubley – Come and say hey!

More tasty VEGAN RECIPES are available on our WEBSITE: https://lovelyjubley.com/

TIMELINE
0:00 Shakshuka
1:31 Cinnamon Apple Porridge
4:36 Vegan French Toast
7:33 Sweet Potato & Butterbean Flatbreads
9:35 Beetroot Soup
13:46 Creamy Lemon Cashew Pasta
17:27 Aubergine Tray Bake
20:10 Butternut Squash Daal

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#veganism #veganuary2024 #veganfood #cooking #vegan #veganrecipe

So this recipe is definitely one for the weekends we are making a vegan shakshuka we topping it with a kind of like our version of an egg but it’s basically scrambled tofu and then a bit of cashew cream on top so to make the main part of

The shakshuka we cooked up some tomatoes and pepper and onion and garlic and then chopped in a bunch of beans we use butter beans for this but you could use C beans or probably a chickpea would also work and then you want to add in your spices we kept it very simple with

Some cumin some smoked paprika and just a few herbs but again if you’ve got fresh herbs Chuck them in and then we added in some greens so in our recipe on our website we do it with spinach but we use some cavalon Nero it’s in season at

The minute and it did work really well so any kind of winter green or like a spinach like we said would be perfect and then the last thing you want to do is mix in some fresh coriander so you want to leave that to one side on a low

Heat just to cook away and whilst that’s doing its thing we going to make the scrambled tofu so we have shown you guys how to make this before but it’s basically you want the silk and tofu because that kind of gives it that eggy texture and then nutritional yeast is a

Must to add in sometimes we add in camic as well and a bit of turmeric for the color and the last thing you want to do is whip up a cashew cream put the recipe down below and we just top that on the top add some sumac some fresh herbs and

Then we like to with some crusty bread and it’s a delicious warming hearty brunch recipe we’re going to start with the Apple topping you don’t want any of the Apple Pips so we’re removing the core first the thinner you cut the Apple the softer it will be so we’re going to slice it

Nice and thinly place a pan on a medium heat and then melt the vegan butter once it’s all melted add in the Apple give them a little stir and then add in the dark brown sugar you could use a different sugar but we love the caramel taste the darker sugar has next is the pecans give this a good mix too and then we’re going to be adding in the spices it’s really not very complicated

Simply give this all a good stir together and drop the heat down to a low flame we found adding a splash of water can help if it starts to stick we would recommend for ultimate speediness that you do your apples and your porridge at the same time we have

Done them one after the other for the purpose of this video but we are now going to get on and show you how to make the porridge this is the little hack we mentioned in the start of the video mashing bananas into the pan to begin

With is well nice it’s a little tip that we picked up from deliciously Ella after the OOTS have gone in we’re going to be adding in the flax seeds and Cinnamon coconut oil makes it extra creamy and then finally in goes the non-dairy milk we like to use almond milk we make up the rest of the liquid with equal amounts of water to the almond milk we cook our porridge very low and slow and find this really helps to make

It as creamy as possible there’s really not much more to it than That serve it up with the apples on Top then some almond butter and then finally some maple Syrup So the first thing that we’re going to need to make is the French toast batter for the bread to soak in we’re going to start with the sifted flour into a bowl and then we’re going to add in our seasonings then on top of that we go

With a little bit of sugar for sweetness and then our dairyfree milk you’re going to want to give this a really good whisk to get all of the lumps out you want a nice creamy smooth pattern we’re going to grab our bread we’re using a Sourdough here we’re going to cut it

Into nice thick slices next we’re going to add some butter to the pan and get that nice and hot before we dunk our bread into the batter you’re going to want to flip over and make sure the bread gets really nice saturated and then pop that into your hot butter the

Sizzle in the pan a good nonstick pan is really helpful for this part of the recipe so make sure that you either have a nonstick pan or add a little extra bit of butter and just be careful when it comes to flipping them you’ll know they’re done when they’re nice and

Golden on both sides it’ll take about 5 to 6 minutes per side so you’re ready to serve up add that onto a plate and then on top you go with some vegan yogurt and some banana slices and we’ve got some peans here as well but other nuts like pistachios or

Almonds would work nice and then we gone on with a little bit of syrup we’re using agab syrup but golden or Maple would work great too and then for that last little touch we’re going on with icing sugar and a little sprig of mint and there you go beautiful golden

Crunchy delicious vegan french toast it couldn’t be simpler to get things kicked off we’re going to start by roasting the butter beans and sweet potato which means we’re going to need to preheat the oven to 200° C and then we’re going to want to cut the sweet potato up nicely we’ve

Gone for these kind of thin french fry shaped sticks we’re going to put that straight into a mixing bowl and add on the drained can of butter beans next up is the star of this Meal which is the Harissa we’re simply going to add this to the Bowl along with some

Oil to help it coat and roast evenly So give that all a really good mix together lay out as a single layer across a baking sheet season with a good pinch of salt and pepper and pop into your hot oven they’ll be in there cooking for around 25 minutes in the meantime we’re going to prepare the

Other fresh elements for the flatbread so we’re going to cut up some cucumber really simply into little rounds next is the freshman pick that off the stems and roll up the leaves into a little bowl and then just give that a few rough chops with your Knife and the last thing we’re going to prepare is the Harissa yogurt which is as simple as it sounds simply mix up some Harissa into the yogurt and if you’re nice and gentle with it you can make a really lovely marbled look so we said before that this is an eight

Ingredient recipe however we do have a few little optional extras that if you want to Jazz it up a bit it’s super tasty we’ve got here a little bowl of zattera it’s kind of got a earthy Woody salty citrusy kind of floral hery flavor but it’s so good and it’s basically just

Delicious on absolutely everything I think what we’re going to do is sprinkle it on the roasted sweet potato and butter beans when they’ve come out of the oven but if you don’t have it that’s fine it’s still going to be very delicious without it now all of our

Lovely roasted bits are out there oven we can start building the flat breads we’re going in with some of that lovely marbled hores yogurt and spreading that out into a thin layer next thing on is the fresh cucumber slices and then on we go with the main event simply scoop out some of

That delicious Harissa roasted sweet potato and butter beans we’re going to add some more green in the form of Lamb’s lettuce you could also easily sub this out for Rocket or spinach and then we’re adding in that roughly chopped mint our other option ingredient is

Lemon so a lot of people have lemons in anyway and basically we’re just going to squeeze it on our flat bread at the end and it just gives everything a nice little lift and zing and with that you’re all done and dusted and it looks absolutely Incredible if you’ve slightly overloaded it you can leave it on the plate and get stuck in with a knife and fork very civilized or you can do what we do and grab the whole thing a massive Taco however you want to eat it it’s completely up to you we just hope you

Enjoy it as much as we do the first recipe we’re starting with is our delicious beetroot soup with Crispy garlic and herb croutons here in the UK beetroot is in season from late spring through Autumn which makes it the ideal ingredient for one of our soups we’ve decided not to over complicate the

Soup with lots of spices or other ingredients but add a little extra kick of flavor in with the garlic and herb croutons instead we’ll kick things off with the soup base so chop up some onion and garlic there’s no need to be precious about this we’re going to blend

Everything together later just cut them so they can sauté easily add them both to a large soup pan along with a good slug of cooking oil so although the main vegetable and the main kind of ingredient for this soup is of course the beetro we want to add something in

To thicken it up a little bit so we’re going to be using one potato to do that just because it helps give things a little bit more kind of substance otherwise uh it’s a little bit watery so we’re just going to use one potato and triop it up nice and small much like

With the onion and garlic you don’t need to be exacting with how you cut up the potato into small cubes is ideal since we’re adding the potato in raw it needs to cook in the soup the beetroot on the other hand is precooked Supermarket beetro so you don’t need to cook it so

Much just roughly chop these into chunks that you’ll find easy to blend later on once everything is prepared simply add it all to the pan with the onions and garlic along with some salt and pepper for seasoning give that a good mix around and it’s time to add the veg

Stock bring the pan to a gentle boil and then reduce it to a cimmer add on a lid or covering to help too much of the liquid evaporating and cook until the potato is soft one of the things that’s great about soup and this soup in particular is that everything is cooked

In the one pan we don’t need to roast anything in the oven except the toppings but for the kind of main part of the soup is all cooked up in the pan and then Blended together to create your lovely smooth warming soup talking of the toppings whilst the soup is bubbling

Away in the background we’re going to prepare the garlic and herb croutons simply cut some bread we’ve used a Sourdough loaf into inch cubes we love the big hearty croutons with loads of pockets and holes to take in all of the seasoning place them into a baking tray

And pour over the oil we’re going to season our croutons with garlic granules and oregano but another herb like Rosemary would also be delicious give everything a really good toss and Shake together along with some salt and pepper and then spread it out into a single

There place in the oven on 200° for around 10 minutes or until they are big old crispy golden croutons we absolutely love this soup it’s just so vibrant and gorgeous to look at and is obviously as well very warming and delicious and one thing I would say is don’t skip the croutons you

Might be thinking I’ll just make the soup and I don’t need them but they really do take it to the next level um I guess you could also buy croutons but again like nothing compares to doing homemade and it really is very easy and you can just make up a big batch and

Then you’ve got them for kind of like all your different soups throughout the week I would say um when we did make the croutons and we did put them in the fridge they kind of lost a little bit of their crispiness so you might want to

Reheat them up in the oven um when you come to use them just to give it another little like crispy Edge because you can’t have a crouton if it’s not crispy but just bread the last step for the soup is adding in a good handful of

Fresh dill and a big squeeze of lemon Ju juice give everything one last mix and then it’s time to blend we’ve used a hand stick blender to get this to a lovely smooth and silky consistency but use whatever blending tool you prefer now all that’s left is plating up there

Are a few ways you can spruce up this soup even though it’s so vibrant and gorgeous on its own we love to add in some single cream marbled into the surface we’ve used oatley’s single oat cream alpro single soy cream also works a dream for this place on a few of our

Garlic and herb croutons and then a last sprinkling of fresh dill for contrast of color and texture we’ve added in some jet black nigela seeds at the end and it’s ready to enjoy warm and fresh this seasonal beetroot soup feels way more fancy than the simple effort it took to

Make the first thing that we need to do is soften our cashews and if you’re not used to making cashew based sauces then this is a pretty vital step step you need to soak your cashews in boiling water to make sure that they’re nice and

Soft so that they blend up and go super creamy so I’m going to put these in a pan of boiling water and put them on the hop on a very low heat for about 20 minutes you can also do them in cold water but you really want to be leaving

Them soak overnight if you’re going to do that using hot water just speeds up the Process we’re using this lovely asparagus to pair with our creamy cashew BAS sauce but if you don’t like asparagus then some mushrooms would work really nicely or um broccoli as well if you want to go for that green vegetable Vibe So now that our sauce is made and our asparagus is roasting in the oven we want to cook our pasta so that it all comes together just at the right time and we are using some spaghetti for this recipe don’t come at me if you’re Italian um but I did Google online and

Apparently according to google for creamy based sauces you want to use long Pastor shapes so a spaghetti or a tag telli or a Linguini or something like that so obviously you can use whatever pasta you want but we’re going to go I think traditional and use some lovely

Spaghetti so I’ve just removed the asparagus from the oven and we’re going to chop them up into a little pieces but we’re going to leave a few of them aside um and leave them as whole tips to dress on our past at the end so maybe about

Three per person and then the rest we’re going to chop Up so we’re not adding all of our sauce just because judging from how much Pastor we’ve cooked it kind of looks like enough but of course it all depends how much Pastor you want and how salty you like it but top tip is this is really nice um on toast for breakfast or

Like a little snack so you can just pop it in the top OFW and put it in the fridge and save it for another the day so when we drained our pasta we left a bit of water in the pan um so that it just added to the sauce thinned it down

A bit and just tastes extra creamy and Lovely M that is so good so creamy and it’s so simple like it’s Lally just a cashew cream sauce with pasta and some as sparus like to kick things off we’re starting with a sweet and earthy obene and tofu tray bake this is a variation on a stir fry

Type meal that we make all the time but we’ve made it even easier by adapting it to be a tray bake to start out we’re going to be chopping up firm tofu and obene into bite-sized cubes and adding it to a mixing bowl along with the seasonings which is a mix of grated

Ginger dark soy sauce rice wine vinegar for a bit of sharpness a gar for some sweetness to round it out and cooking oil if you’ve not got dark soy in don’t worry about it for the tofu and oine dark is better for cooking and light is really for dressing but we’ve used the

Light stuff in the past for both parts of this recipe and it’s turned out totally fine a sauce like this is really versatile and could be used for all sorts of stir fries and cooking just like this give the tofu and obene a good toss in the cooking sauce but be gentle with

The tofu as it can easily break turn everything out onto a lined baking sheet and cook in the oven at 200° for 25 minutes until the tofu is nice and golden and the oene is just beginning to catch on the edges whilst this is in we’re going to make up the sa sauce

Which is of course peanut butter some ginger for a little kick light soya sauce rice wine vinegar and a gve syrup mix everything together if it’s too thick and won’t pour easily add some water little by little in to help it get to a better consistency this is a dish that could be

Served on either rice or noodles but we’ve gone for some rice and season that with a little light soy sauce we really love recipes that have a tray bake element to them you can just pop it in the oven and forget about it for a little bit so everything’s basically ready at

This point to serve up so you’re just going to add the tofu and the oine on on top of the rice drizzle that with loads of delicious sat sauce for a bit of extra garnish we have gone with some spring onions and a little bit of coriander just chopped roughly and

Sprinkled over the top and for a final bit of garnish we’ve also gone with some black sesame seeds and there you have it a delicious oine and tofu tray Big God so good honestly nothing beats a saté sauce it’s sweet and creamy and nutty and fragrant and yes super kind of com is it comfort food the squash is the star of the show so we’re going to start there Begin by peeling the squash you don’t have to do

It exactly how we are just do what works best for you we’re going to take the longer and thinner end of the squash and cut that into small 2 or 3 cm is cubes and then with the end with all of the seeds we’re going to clean that all

Out and you can save and roast these seeds into a nice little snack if you’d like but we’re focusing on the squash itself just cut that into little crants as you have seen we’ve chopped some of the them into these little cubes and then others into the crants the

Cubes are going to get mashed in with the dll and then the crants are going to like go on the top you don’t have to do two different shapes you could just do all cubes to make things easier but if you’re feeling a bit fancy then the

Crants look quite nice on the doll at the end once all your squash is chopped we’re going to season it with some salt and pepper about 1 tbspoon of freshly grated Ginger and the gorgeous sweet maple syrup and then the last bit of seasoning which is cumin

I’m going to use this plate to make a lid on my bowl and then I’m going to shake it all around um to toss all the ingredients together so I’m going to go in with my spatula now just to finish off mixing everything together I just want to make sure that everything’s evenly

Distributed that all goes into a baking tray and then into the oven for 30 minutes until soft and delicious now we’re moving on to the D itself so begin by dicing the onions we’re going to bring some oil to a medium heat with the mustard and

Coriander seeds in for the video we had to sub out the coriander seeds cumin seeds and it was still just as delicious you’ll know it’s time to add in the onion when the spices begin to Pop next goes in three clothes of garlic which you could cut with a knife but we’re just going to mash through the garlic press cook that all down until it begins to sweat and becomes fragrant next we’re going to go in with all of the powdered

Spices if at any point you notice the pan is too dry add in a splash of water like we’ve done and and now it’s time to cook our lentils give them a good mix around and add in a can of tomato the stock and the coconut milk give that a

Mix to combine and then bring to a low simmer for about 20 minutes make sure you keep stirring it regularly and keep an eye that it doesn’t catch add in the tomato puree and a touch more of salt and pepper it’s time to bring back your squash cubes and pop them straight into

The pan give them a little stir in and then grab yourself something that’s good and sturdy for mashing like a potato masher give all of that squash a good old Mash into the dog and that’s that it’s time to serve up we like to top ours with a dollop of

Unsweet vegan yogurt and then go on with the lovely squash crants a bit of pickled red onion and roughly chopped coriander you could serve this with rice or have it on its own but we love it with a Paratha you can get these in the freezer section of most larger

Supermarkets and you’re ready to dig straight in Maple roasted butternut squash doll