Veganuary 2026 is here, and there’s never been a better time to embrace plant-based eating! In 2025, a record 25.8 million people worldwide participated in Veganuary, and 2026 is poised to be even bigger.
A non - profit movement that started in the UK, in 2014, motivated people to try a plant based diet for the month of January to promote healthy eating habits, animal welfare, and increase awareness regarding veganism.
To help you join this exciting movement, we’ve compiled 20 easy vegan recipes covering breakfast, lunch-worthy salads, and hearty dinners that will kickstart your plant-based year with flavor and nutrition. These recipes are beginner-friendly, made with simple ingredients, and sure to satisfy vegans and non-vegans alike. Let’s dive in and get cooking!
Start your mornings right with these nourishing vegan breakfast ideas. From protein-packed baked goods to quick pancakes and waffles, you’ll have delicious plant-based breakfast options to keep you energized all day.
This vanilla-infused banana bread is moist, flavorful, and boosted with plant-based protein. It’s naturally sweetened with ripe bananas and makes a perfect breakfast or post-workout snack. Enjoy a slice for sustained energy and a tasty start to your day.
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Notes: Use overripe bananas for extra sweetness and moisture. You can also add a pinch of cinnamon for additional flavor.
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This plant-based breakfast tiramisu offers a delightful, guilt-free twist on the classic dessert, making it perfect for Veganuary or any morning you want something special. Made with wholesome ingredients, this creamy vegan treat is indulgent yet nourishing, giving you a healthy energy boost to start your day.
Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min
Note: Prepare it the night before to let the flavors meld, and wake up to a convenient make-ahead breakfast that tastes like dessert for breakfast.
Whip up a stack of fluffy vegan pancakes using lentils and oats! These pancakes are incredibly simple and nutritious – blended red or yellow lentils provide protein and fiber. They cook up golden and tender, ready to be topped with fruit, maple syrup, or your favorite pancake toppings.
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min
Notes: Soaking the oats (and lentils) before blending ensures a smooth batter. Use a non-stick pan for easy flipping, and feel free to garnish with fresh berries, a dollop of vegan yogurt, or a drizzle of maple syrup.
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This show-stopping berry rolled brioche is a vegan twist on a classic sweet bread. It’s made with whole-wheat dough rolled up with fruity berry jam, then baked to golden perfection. The result is a beautiful swirl bread that’s perfect for breakfast or a coffee-time treat, complete with a simple maple glaze on top.
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min
Notes: Ensure you give the dough enough time to rise for a soft, fluffy texture. You can use any favorite berry jam as the filling. Let the brioche cool slightly and drizzle with the maple syrup glaze for a shiny finish.
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Need a quick bite on the go? These no-bake power bites come together in 10 minutes and are perfect for busy mornings. Made with oats, nuts, and a touch of marmalade, they’re chewy, lightly sweet, and packed with energy. Make a batch and snack on them throughout the week!
Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min
Notes: These bites taste even better after chilling – refrigerate them for a couple of hours to let the flavors meld. You can also add a scoop of your favorite protein powder to boost the protein content, or roll the finished bites in shredded coconut for extra texture.
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These Apple, Cinnamon and Nutmeg Squares are spiced apple oat bars made entirely with plant-based ingredients. They’re moist, cinnamon-scented, and naturally sweetened with ripe banana and maple syrup, making a wholesome vegan treat you can enjoy for breakfast or a cozy snack. You’d never guess these comforting squares are healthy and dairy-free, as they taste just like a bakery-fresh apple cake!
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min
Notes: Avoid over mixing the batter to prevent the bars from becoming too dry.
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Dry Ingredients:
Have a sweet tooth at breakfast? These lentil-cacao waffles prove that indulgence can be healthy! Black lentils form the high-protein base, blended with dates for natural sweetness and cocoa for a chocolatey twist. The waffles are crisp outside, fluffy inside, and delicious with toppings like fruit or yogurt.
Prep Time: 10 min | Cook Time: 6 min | Total Time: 16 min
Notes: Remember to soak the black lentils overnight for a smoother batter. For extra sweetness, you can add an extra date or a drizzle of maple syrup. Top the waffles with coconut yogurt, chocolate chips, or fresh berries to make them even more decadent (and still vegan!).
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These vibrant salads and sides are perfect for lunch or as part of a balanced dinner. Each one is packed with veggies, legumes, and bold flavors, proving that eating vegan can be both healthy and exciting.
This colorful vermicelli noodle salad is loaded with fresh veggies, protein-rich tofu, and tossed in a creamy peanut dressing. It’s a delightful mix of textures – crisp vegetables, tender rice noodles, and crunchy roasted peanuts. A squeeze of lime at the end makes all the flavors pop!
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min
Notes: For the best texture, bake or pan-fry the marinated tofu until nicely browned and slightly crispy. Serve with lime wedges for an extra zing, and don’t skip the fresh herbs (coriander and mint) – they add refreshing flavor to this salad.
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Dressing:
This carrot ribbon salad is light, bright, and bursting with crunch and flavor. Thinly peeled ribbons of carrot are tossed in a zesty Asian-style vinaigrette and topped with a spicy chili crunch and nutty sesame seeds. It’s a quick salad that’s as beautiful as it is healthy – perfect for picnics or a refreshing side dish.
Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min
Notes: Adding a splash of rice vinegar helps soften the raw carrot ribbons just slightly while keeping their crunch. Feel free to adjust the chili crunch to your spice preference (or swap in chili oil for less crunch). This salad is best served immediately to enjoy the fresh, crisp texture of the carrots.
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When you need a quick lunch salad, this chickpea salad is a lifesaver. It combines protein-packed chickpeas with shredded carrots, leafy greens, and even a handful of berries for sweetness. A sprinkle of roasted buckwheat (or your favorite seeds) gives it a satisfying crunch. Toss everything with a simple dressing and you’ve got a nutritious meal in minutes.
Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min
Notes: You can substitute the roasted buckwheat with any crunchy topping you like – try sunflower seeds, pumpkin seeds, or chopped almonds. Use whatever berries are in season (blueberries, strawberries, etc.) to add color and antioxidants. Dress the salad right before serving to keep the greens crisp.
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This Mediterranean-inspired chickpea salad is packed with veggies and herbs, all tied together with hearty roasted chickpeas. It features juicy tomatoes, crisp cucumber and peppers, and a tangy lemon-olive oil dressing. Roasting the chickpeas with a bit of olive oil makes them slightly crunchy, adding fantastic texture to the salad.
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min
Notes: Make sure your chickpeas are drained and patted dry before roasting so they turn golden and crispy. Fresh mint and parsley really brighten up the salad – don’t skimp on the herbs. You can serve this salad right away or let it chill for 30 minutes to allow the flavors to meld.
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If you love hearty salads, this chickpea and beet salad will hit the spot. It pairs earthy roasted beets and crispy spiced chickpeas with shredded carrots, chewy dried apricots, and kale for greens. Everything is tossed in a creamy tahini-lemon dressing that’s downright addictive. It’s a filling salad that’s as gorgeous as it is good for you.
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Notes: Roast the chickpeas with garlic, paprika, and chili powder until crunchy – they’ll stay crisp even after you dress the salad. You can use pre-cooked beets to save time (just cube them and you’re set). The tahini dressing can be thinned with a little water to reach your desired consistency; adjust the lemon and salt to taste.
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Roasted Chickpeas:
Salad:
Dressing:
Poha is a classic Indian breakfast made from flattened rice, and this vegetable poha is a light yet flavorful dish you can enjoy any time. It’s cooked with mustard seeds, cumin, and turmeric for warm spices, and loaded with veggies like carrots, peas, and bell peppers. A squeeze of lemon and sprinkle of fresh coriander on top make it absolutely irresistible!
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Notes: Rinse the poha (flattened rice) quickly in cold water and drain – avoid soaking it too long or it can become mushy. You can add a handful of peanuts or cashews for extra crunch if desired. This dish is best enjoyed fresh, but you can prep the chopped veggies ahead of time for a quicker morning cooking process.
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From comforting soups to satisfying mains, these vegan dinner recipes are packed with flavor and protein to keep you full. Whether you’re craving a slice of pizza, a bowl of noodles, or freshly baked bread, we’ve got you covered for dinner.
Craving pizza? This express oat pizza crust is a healthier, faster alternative to traditional dough – no rising time needed! Made from blended oats and a bit of olive oil, it bakes into a firm, tasty crust ready for your favorite toppings. It’s perfect for a personal-sized pizza when you want dinner on the table quick.
Prep Time: 15 min | Cook Time: 18 min | Total Time: 33 min
Notes: The texture of an oat crust is a bit different from regular pizza, so feel free to adjust the bake time to get your preferred level of crispiness. You can mix in dried herbs or garlic powder into the dough for extra flavor. Once pre-baked, top with sauce and veggies (or any toppings) and give it a final bake – then enjoy your guilt-free pizza!
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This ingenious potato crust quiche swaps out the traditional pastry for a crust made of mashed potatoes! Press seasoned mashed potatoes into your pie dish, bake until set, then fill it with your choice of veggies and plant-based toppings. It’s a cozy, gluten-free twist on quiche that still delivers that satisfying comfort-food feeling.
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Notes: To get a sturdy crust, use starchy potatoes (like Russets) and mash them very well so they press smoothly. Pre-baking the potato crust helps it hold together when you add your fillings. You can then fill it with a tofu scramble or a medley of sautéed vegetables as the quiche filling. Bake again briefly to set the filling and enjoy!
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This vegetable chow mein is a fast and flavorful stir-fry that’s better than takeout. Tender chow mein noodles are tossed with bok choy, carrots, mushrooms, and snow peas, all coated in a savory soy-ginger sauce. It’s an easy weeknight dinner that comes together in one pan and delivers a satisfying mix of veggies and noodles.
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min
Notes: Have all your ingredients prepped and ready before you start cooking, as stir-fries come together quickly. Cook the noodles according to package instructions and avoid overcooking so they stay springy. You can adjust the heat by adding more or less hot sauce to the sauce mixture. Garnish with sesame seeds and a squeeze of lime for an extra burst of flavor.
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Sauce:
This soya chunk pulao is an Indian-inspired one-pot rice dish that’s both high in protein and rich in flavor. Basmati rice is cooked with meaty textured soya chunks (a great plant protein), mixed vegetables, and a kick of peri peri masala for a fun twist. It’s a satisfying meal-in-one that’s perfect for dinner or meal prep.
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Notes: Soak or boil the soya chunks beforehand so they soften and absorb flavors better. If you don’t have peri peri masala, you can use your favorite curry powder or garam masala for seasoning – it’s versatile. Once the rice is cooked, fluff it with a fork and let it sit covered for a few minutes; this helps all the flavors mingle and the soya chunks to get tender.
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Warm up with a bowl of ginger potato soup – a creamy, cozy soup with a zesty ginger kick. This soup blends hearty potatoes and aromatic ginger in a soothing vegetable broth, finished with a splash of plant-based milk for creaminess. It’s comforting yet light, and great for soothing the soul on a chilly evening.
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Notes: Adjust the amount of fresh and ground ginger to your taste – use less for a milder flavor or extra for a spicy warmth. An immersion blender makes quick work of puréeing the soup, but a regular blender works too (just be careful with the hot liquid). Sprinkle some sunflower seeds, chili flakes, or fresh cilantro on top for garnish, and serve with crusty bread.
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This savory vegan roulade is an impressive main course that’s perfect for dinner parties or a Sunday meal. It’s made from a homemade seitan dough (using lentils and wheat gluten) wrapped around a flavorful filling of mustard, pickles, onions, mushrooms, and spinach – reminiscent of a traditional German roulade but entirely plant-based. Braised in vegetable stock, it comes out tender, hearty, and full of umami goodness.
Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min
Notes: The dough should be firm but pliable – if it’s too sticky, add a bit more wheat gluten flour so it holds shape. Sear the roulade in a pan first to brown the outside, which adds a lovely depth of flavor, then bake it in broth to cook through and keep it moist. When serving, use a sharp knife to slice the roulade into rounds and spoon some of the flavorful cooking broth over top.
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Roulade Dough:
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Braising:
Fresh bread lovers, this one’s for you! This sourdough focaccia is airy on the inside, lightly crispy on the outside, and infused with the subtle tang of sourdough. With just a few simple ingredients, you can bake a beautiful golden focaccia that’s perfect as a side for soups and salads or as a sandwich base. Add your favorite toppings like rosemary, olives, or cherry tomatoes before baking to make it your own.
Prep Time: 30 min | Cook Time: 20 min | Total Time: 50 min
Notes: You will need an active sourdough starter for this recipe. Plan ahead for the rising/proofing times – sourdough needs patience, but the flavor is worth it. Keep your hands wet when handling the dough to prevent sticking, and dimple the dough with your fingertips just before baking to get the classic focaccia texture. For extra flavor, sprinkle coarse sea salt and fresh rosemary on top prior to baking.
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Q1: What is Veganuary and why should I try it?
A1: Veganuary is a month-long challenge in January where people commit to eating vegan. It helps people explore plant-based foods and their health and environmental benefits.
Q2: Are these vegan recipes suitable for beginners?
A2: Yes, all recipes are beginner-friendly and use simple ingredients. No advanced cooking skills are required.
Q3: How can I get enough protein on a vegan diet?
A3: Vegan protein comes from lentils, chickpeas, tofu, nuts, seeds, and grains. Many recipes here are already protein-rich.
Q4: Do I need special vegan ingredients?
A4: No, most recipes use everyday ingredients with simple plant-based substitutes like plant milk and tofu.
Q5: Can I meal prep or freeze these recipes?
A5: Yes, baked goods and soups freeze well, while salads are best eaten fresh. Many dishes are suitable for short-term meal prep.
Q6: Any tips for succeeding with Veganuary?
A6: Plan meals, keep pantry staples stocked, and try new recipes. Enjoy the process and explore variety.
Updated on 12 Jan 2026
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