5 Veggie Recipes You’ll Regret Not Trying In The New Year

Giving Veganuary a go? There's no time like present to try out some delicious veggie dishes.

Making dinner for the most part, is a pain. Trying to think of what to cook, what ingredients you have/need and most importantly, that after all you efforts, it’ll taste nice is a struggle. And if for the first time you’re opting to try out Veganuary or even, just opt for more veggie meals in your week, trying to start fresh with new lifestyle changes can be challenging too. Especially if your dishes usually consist of meat.

But fear not, making tasty (and filling) veggie meals is a lot easier than you think. Not only is a veggie lifestyle often more affordable on the pocket, but there’s so much room for creativity and flavour. Trust me, you’ll be shocked with how much you can do with a sweet potato, leftover veggies and an avocado.

So, to get the ball rolling, here are some delish veggie dishes to whip us this week.

Sweet Potato and Mexican Black Bean Loaded Fries 

Serves 2


  • 1 packet fiid Smokey Mexican Black Bean Chilli
  • 1 sweet potato
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast
  • Handful fresh coriander, chopped
  • Salt & pepper

Avocado Smash

  • 1 ripe avocado
  • 1 lime
  • Salt & pepper


  1. Preheat the oven to 200 C / 180 C fan.
  2. Peel and cut your sweet potato into chips or wedges, layout on a baking tray and drizzle with olive oil, season with salt and pepper and smoked paprika.
  3. Pop into the oven for 25 – 35 min turning occasionally
  4. In a bowl add your avocado, juice of one lime and salt and pepper, mash roughly with the back of a fork.
  5. Heat Fiid’s Smokey Mexican Black Bean Chilli according to the instructions on the packet.
  6. Once your sweet potato is cooked and add to a plate. Sprinkle 1tsp of nutritional yeast, top with the heated fiid Smokey Mexican Black Bean Chilli, avocado smash and fresh coriander, chopped.


Chickpea and Aubergine Tagine

Serves 4


  • 2 Tablespoons of Olive Oil
  • 1 White Onion
  • 3 Cloves of Garlic
  • Thumbsized Piece of Fresh Ginger
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Cumin
  • 2 Tablespoons of Harissa
  • 2 Aubergines
  • 100g of Dried Apricots
  • 1 Tin of Chopped Tomatoes
  • 250ml of Stock
  • Juice of 1/2 Lemon
  • 1 Tin of Chickpeas


Click here via The Little Green Spoon to read more.


Pesto Lasagne

Serves 6


  • 1 pack of lasagne sheets
  • 200g spinach, roughly chopped
  • 200g frozen peas
  • 1 tablespoon of nutritional yeast

For the pesto

  • 80g pine nuts
  • 80g cashews
  • 25g fresh basil, including stalks
  • 2 garlic cloves
  • Juice of ½ lemon
  • 1 tablespoon of nutritional yeast
  • 125ml olive oil
  • 100ml water
  • 2 teaspoons of maple syrup (optional)
  • Pinch of salt

For the white sauce

  • 400ml almond milk (plus more if needed)
  • 50g nutritional yeast
  • 50g tapioca flour
  • 1 tablespoon of Dijon mustard
  • Juice of ½ lemon
  • Pinch of salt


Full recipe via Deliciously Ella right here!


Ultimate Vegan Ramen

Serves 2


  • 250 g noodles of choice
  • 180 g firm tofu
  • ½ Nori sheet
  • Handful of HP Bean sprouts
  • ½ bunch of scallions
  • 2 Sun Dried tomatoes – rehydrated
  • 50 g of Radish to garnish
  • “Dashi” Stock;
  • 30 g dry shiitake
  • 1 litre veg stock
  • 1 tbsp tamari
  • 1 tbsp miso
  • Piece of kombu seaweed optional
  • “La-yu” Infused oil; heat over low heat for 2-3 mins to infuse flavours set aside cool and strain
  • 50 ml mild olive oil
  • 1 large cloves garlic
  • ¼ tsp Chilli flake
  • “Chashu” Marinade for mushrooms and tofu;
  • 4 Tbsp Tamari
  • 2 tbsp Mirin – optional
  • 1 tbsp soft Brown sugar
  • 15 g fresh Ginger
  • 1 large cloves Garlic
  • 4-6 tbsp warm water


Click here and find out all thanks to The Happy Pear.


Crispy Tofu Katsu Curry

Serves 2


  • 2 portions of cooked rice
  • 1 400g block tofu slice down the centre lengthways


  • 50g plain flour
  • 80ml almond milk or any other non-dairy milk
  • Pinch of salt
  • 1 tsp pepper
  • 2 slices of bread blended to make breadcrumbs
  • 4-6 tbsp oil of choice to fry


  • 350 ml almond milk or other non-dairy milk
  • 5 tbsp lifeforce smooth almond butter
  • 1.5 tbsp curry spice
  • 1 tbsp tomato paste
  • 1 tbsp tamari sauce or soya sauce

Serve with 

  • Pickled cucumber
  • Herbs
  • Scallions
  • Leafy greens


Click here via Natural Born Feeder for more!


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