Easy and tasty recipes to get you through Veganuary!

The Vitl Nutrition Team / 18 Jan 2019

Half way through Veganuary and struggling for inspiration? Or perhaps you’re a little late to the party and fancy giving it a go?


 It may feel a little daunting, but actually there’s plenty of tasty meals you can make that will leave you feeling satisfied and taste delicious! 

Here's a few meal ideas, sweet treats and snacks we think you could have a crack at:

Sweet potato and chickpea curry - serves 4 !

  • 1 tbsp olive oil 
  • 2 x red onion - roughly chopped 
  • 2 x gloves of garlic - crushed or finely chopped 
  • 1 x fresh chilli (chilli flakes if preferred) 
  • 1 x 2cm ginger 
  • 1 ½ x tablespoons rogan josh paste 
  • 2 x sweet potato - peeled and chopped 
  • 1 x 400g can of chickpeas - drained and rinsed 
  • 1 x 400g tinned tomatoes 
  • 1 x 400ml light coconut milk 
  • 200g rice 
  • Juice of 1 lime to serve 
  • 1 x bunch fresh coriander 


  1. First, heat your olive oil in a large pan, once hot add your chopped onion, cook for a few minutes and add the rogan josh paste
  2. Once the onions are starting to go soft, add your garlic, chilli (or chilli flakes) and ginger to the pain, cook for a few minutes. Make sure they don’t catch! No one wants burnt garlic 
  3. Add your sweet potato chunks, whilst they cook for a few minutes, quickly drain and rinse your chickpeas, then add to the pan 
  4. Next add your chopped tomatoes, give it a stir, then add around 200ml of water 
  5. Bring to the boil, then come down to simmer for 10-15 minutes (or until the potatoes are soft) 
  6. Meanwhile cook your rice - according to packet instructions 
  7. Add the coconut milk and stir, cook for a few minutes 
  8. Drain and wash your rice 
  9. You’re ready to serve! Garnish with a sprinkle of coriander and lime juice 

Courgetti with vegan pesto - with a kick!
(serves 2 )

For the pesto :

  • 200g butter beans, drained (half a typical can) 
  • 1x large garlic clove 
  • 5-6 x sun-dried tomatoes (more if you’re a fan!) 
  • 35g fresh basil, reserve a few leaves to garnish 
  • 2x tbsp lemon juice 
  • Pinch chilli flakes 
  • Salt and pepper 

For the courgetti spaghetti

  • 3 x courgettes - peeled into courgetti strips, or use a spiraliser if you have one! 
  • 1 x large ripe avocado, skin and seeds removed, chopped 
  • ½ red chilli, chopped (increase to your preferred heat if necessary!) 
  • 1x tbsp extra virgin olive oil 


For the pesto :

  1. Blend all your ingredients and 9 tablespoons of water to a rough paste in a food processor
  2. Add extra water to loosen the mixture if necessary
  3. Season and set aside

For the courgetti spaghetti :

  1. Peel your courgetti and collect in a bowl 

To serve:

  • Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated. 
  • Pile the courgetti spaghetti and pesto onto two plates
  • Top with the chopped avocado, leftover basil leaves, chopped chilli and a drizzle of extra virgin olive oil. Time to eat! 

Vegan chocolate chip cookies: makes 20 cookies in no time at all!

  • 200g dairy-free margarine 
  • 125g soft light brown sugar 
  • 100g caster sugar 
  • 1 tsp vanilla extract 
  • 250g plain flour 
  • ½ tsp baking powder 
  • ½ tsp bicarbonate of soda 
  • pinch of salt 
  • 200g vegan dark chocolate chips 
  • 1 tbsp soya milk 


  • Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. 
  • Add your dairy-free margarine, sugar (both light brown and white), and the vanilla extract into a large bowl 
  • Sift your flour, baking powder, bicarbonate of soda and a pinch of salt into the same bowl and beat everything until thoroughly combined and almost smooth! 
  • Next add your chocolate chips and soya milk - mix again to incorporate the choc 
  • Use 2 spoons to form neat mounds of dough onto the lined baking trays - remember they will spread! 
  • Bake for around 10 minutes, or until golden brown. 
  • Remove from the oven and leave to cool on a baking tray!

Quick snack ideas!

  • Nuts, nuts, nuts - a handful a day is a great snack, why not try some home roasted ones with a bit of paprika and salt!  
  • Almond butter on apple slices or rice cakes 
  • Kale chips - all you need is kale, olive oil and salt! 

The important thing to remember is that a Vegan diet isn’t impossible, it just takes a little extra thought. The best way to start is think about what current meals you eat, and identify what areas need to be swapped for Vegan-friendly alternatives!

Happy Veganuary!