Veganuary Recipes

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Five Veganuary Recipes to try this January.

Whether you’re dipping your toe in the water of Veganism, trying to eat less meat, going veggie or going the whole way, here are some Veganuary-inspired recipes to give you some ideas.

Jo Pratt’s Bubbling Mushroom, Spinach and Broccoli Gnocchi


3 tbsps olive oil

100 g chestnut mushrooms, quartered

150 g broccoli, cut into small florets

300 g gnocchi, pan-fried variety

2 cloves garlic, crushed

75 ml white wine

1 large handful spinach leaves

3 tbsps Vegan creme fraiche

1 tbsp Vegan grated parmesan


Heat just 2 tbsps of the oil in a frying pan over a medium-high heat. Add the mushrooms and broccoli. Toss around for 4 minutes until the mushrooms are browning.

Add the remaining 1 tbsp of oil, the gnocchi amd garlic. Continue to pan-fry and toss around for 5 minutes until the gnocchi is becoming golden.

Increase the heat to high. Add the spinach and white wine, cooking until the spinach has wilted.

Finish by stirring through the creme fraiche and parmesan Season with salt and pepper and divide between plates.

Taken from The Flexible Family Cookbook by Jo Pratt, available here.

Sausage Rolls

Sausage Rolls by Aimee Ryan

These are some of my favourite homemade snacks. They can also be made into bite-sized portions to be served at parties. Delicious both hot and cold!

Makes: 8

Preparation time: 15 minutes

Cooking time: 25 minutes

2 x 320g sheets of vegan puff pastry

8 Vegan Sausages 

aquafaba or unsweetened dairy-free milk, for brushing


Preheat the oven to 160C fan/180C/350F/gas 4 and line a baking tray with greaseproof paper.

Unroll the pastry sheets and cut both into quarters. Place one sausage onto each quarter. Roll up each sausage in its pastry sheet, folding in the ends so it is encased on all sides. Use a sharp knife to make small horizontal cuts along the top of the rolls, then brush them with some aquafaba or milk.

Place the rolls on the prepared baking tray and bake for 25 minutes until puffed and golden. Serve hot or cold.

Taken from Great British Vegan by Aimee Ryan. Images: Jamie Orlando Smith

Vegan Banana Bread

Makes one 1kg loaf


4 x ripe bananas

75g vegetable oil

1 tsp vanilla extract

225g self-raising flour

2 tsp baking powder 

100g light brown soft sugar

Tip: You can add vegan chocolate spreads, Biscoff spread, nuts or different kinds of chocolate chips to get the flavour you like.


Mixing bowl 


Wooden spoon

Loaf tin lined with baking paper


Measuring jug 

Tip: Some retailers known for selling everything for £1 sell both baking cases for loaf tins and large round cake tins.


Preheat the oven to 160°C.

Mash 3 of the bananas into the measuring jug with the vegetable oil and vanilla.

In the mixing bowl, combine the dry ingredients.

Add the wet mix to the dry mix and combine.

Pour into the lined loaf tin and top with the 4th banana, halved lengthways.

Bake for 40-45 minutes until golden on top and springy to touch in the centre.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

coconut flapjacks by aimee ryan

Coconut Flapjacks by Aimee Ryan

Makes 12

Preparation time: 10 minutes

Cooking time: 30 minutes


180g dairy-free butter

6 tbsp golden syrup (light corn syrup)

150g porridge oats (oatmeal) 100g jumbo rolled oats

50g demerara sugar

30g ground almonds 50g desiccated (dried shredded) coconut

Flapjacks always remind me of school bake sales. The smell of freshly baked ones wafted into my nose and carried me towards them, like something out of a cartoon. They’re one of my favourite things to bake for a teatime treat, partially because they are so easy.


Preheat the oven to 150C fan/170C/325F/gas 3. Line a 20 x 20cm/8 x 8in baking tin with greaseproof paper.

In a large saucepan, melt the butter and golden syrup together over a low heat. Once melted, remove from the heat and stir in the rest of the ingredients to combine.

Pour into the prepared baking tin and bake for 20–25 minutes, depending on how chewy or crisp you like yours. Leave to cool slightly in the tin before cutting into 12 and serving. Keep in an airtight container for up to 2 weeks.

Taken from Great British Vegan by Aimee Ryan. Images: Jamie Orlando Smith

Chocolate Doughnut Bites

90 mins

6 people


600g of self raising flour

2 sachets of dry active yeast (14g)

75g of caster sugar

330ml luke warm plant milk

100g og vegan melted butter

2 tbsp of flaxseeds

1/2 tsp fine sea salt

1 litre of Mr Organic Rapeseed Oil for frying

3 tbsp of caster sugar + 2 tsp cinnamon coating

100g of Mr Organic Chocolate spread

50 ml plant milk


Start by combining the flaxseeds with 4 tbsp water in a small bowl and set aside to soak for 10 minutes.

Pour the luke-warm dairy-free milk into a large jug and sprinkle over the yeast and sugar. Stir to combine and cover the jug with a tea towel. Place it into a warm place for about 10 minutes or until the yeast has gone frothy.

In the meantime, sieve the flour into a large mixing bowl and combine it with the fine salt. In a separate bowl, combine the melted butter and flaxseed mixture.

Create a well in the middle of your flour bowl and add in the butter mix as well as the frothy yeast mixture.

Combine with a spatula until the dough is thick enough to be handled by hand. Knead on a lightly floured surface for 2 minutes, then shape into a ball and place it back into a greased bowl, covering with a damp tea towel. Place the bowl in the closed oven and allow for it to rise for 1 hour or until it has doubled in size.

When the time elapses, place the sunflower oil into a deep saucepan of small diameter and carefully heat it over low heat. Once it reaches 220C it’s ready to fry your doughnuts.

Whilst the oil is heating, prepare your doughnut bite shapes. Create equal round dough balls from your dough and place them onto a lined tray, leaving at least 2 inches between them. Cover again and let them rest until the oil has reached frying temperature.

Carefully lower the doughnut balls into the hot oil with a ladle, one at a time. They should only need between 20-30 seconds to fry, carefully turn them with the ladle during the frying process and remove them once golden. Place them on a kitchen towel to remove any excess oil.

Repeat until all dough balls are created.

Mix the caster sugar and cinnamon in a small bowl and coat your doughnuts in the sugar/cinnamon mix.

To create the chocolate sauce heat the chocolate and milk over a double broiler and stir until thoroughly combined and melted. To serve, either dip your doughnut balls into the chocolate sauce or use a piping bag with a long tip to fill your dough balls with the sauce instead..

Recipe shared belongs to Mr Organic, to find out more information or recipes ideas, visit

If this has whetted your appetite, there’s a free Celebrity Veganuary recipe book to download at You’ll find tips, meal plans and a starter kit.

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