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The last week of Veganuary 2020

As we approach the end of the month, we are so pleased that many of you have joined us on the vegan, plant-based journey of Veganuary.

As well as doing your bit for the environment and health (following the indulgence of December) it has been brilliant to hear that you have enjoyed the new recipes, techniques and swaps throughout the month. You’ve told us you’ve expanded your culinary repertoire and plan to introduce these new dishes to your everyday life (alongside those including high welfare meat and dairy), learning that vegan cookery can be just as decadent and delicious and is a brilliant addition to your diet!

Here's a few more ideas to make sure you see it through until the end:

Breakfast

Nut butter on toast

Porridge with ginger and sultanas

Stewed fruit with toasted oats

Granola with nut milk.

Lunch

Celeriac waldorf blitz

Crudité with piccalilli and pickled onions

Cambodian wedding day dip with flatbread

Rocket, fennel and puy lentil salad

Puy lentil and spinach soup

Chickpea-chard and porcini soup

Dinner

Stir fried sesame cauliflower with rice noodles

Lentils, spinach and potato curry

Spicy potato soup with preserved lemon

Squash red onion and butter bean roast

Winter stir fry

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