Veganuary Recipes

Why not go vegan this January and cook these tasty recipes for your other half, family or friends?

These Vegan recipes are so easy to make as you can throw the majority of the ingredients into a casserole dish, slow cooker, sheet pan or pot all at once.

Quinoa Tacos

Serves 6-8

1 cup uncooked quinoa
1 cup chicken stock or vegetable stock
2 cans black beans, drained and rinsed
1 can chopped tomatoes
1 can enchilada sauce
1 can sweetcorn, drained
1 packet of taco seasoning
Corn or flour tortillas

Top with your favorite taco toppings: cheese, avocado, diced cherry tomatoes, coriander, fresh lime, etc.


Generously spray your slow cooker with nonstick cooking spray. Add in the rinsed quinoa, chicken or vegetable stock, drained and rinsed black beans, undrained tomatoes, enchilada sauce, corn, and taco seasoning. Stir everything well. Cover and cook on high for 2.5 hours to 4 hours, depending on the heat of your slow cooker. Once cooked, stir through gently and taste for seasonings, adding additional salt/pepper if needed.
For preparing the tortillas. You can warm them in the microwave or in a dry pan.
Fill warmed tortillas with the quinoa filling. Squeeze over with fresh lime juice, add fresh coriander and avocado if desired. Add in cheese and any other favourite taco toppings, i.e diced cherry tomatoes. Enjoy!

BBQ Chickpea Sloppy Joes

Serves 4

2 cans chickpeas, drained
1/2 cup uncooked split red lentils, rinsed
1 small onion, diced
3 cloves garlic, diced
1 jar tomato sauce
1/2 cup water
1/4 cup apple cider vinegar
1/4 cup brown sugar
3 tbsp vegan Worcestershire sauce
1/2 tsp dry mustard
1/4 tsp chilli flakes
1 tsp salt
1/4 tsp black pepper

4 hamburger buns, 2 tsp olive oil
Optional - Sliced red onion, dill pickles or sweet pickles


Add all ingredients to the slow cooker. Cook on low for 8 hours or on high for 5-6 hours, until the lentils, are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.
Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the grill. Grill for 30 - 60 seconds until golden.
Place buns on a plate and spoon filling over the top. Add toppings if desired. Serve and enjoy!

Apple Dump Cake

Serves 8

6 green apples peeled if desired, cored and chopped
¼ cup brown sugar
1 tablespoon cinnamon
1 box vanilla cake mix around 350 grams
8 tablespoons vegan butter


Preheat your oven to 180 °C and grease a (9x13 inch) baking dish. Set it aside.
Peel, if desired, core and chop up the apples into bite size pieces. Place the apples into the baking dish and sprinkle over the brown sugar and cinnamon. Stir to combine and then spread the apples back out into an even layer.
In a mixing bowl, cut the vegan butter into the cake mix. You can do this with your hands until a crumbly mixture forms. Sprinkle this evenly over top of the apples.
Bake for 35-45 minutes or until golden brown and bubbly. Serve warm with dairy-free ice cream. Enjoy!

Fudgy Pudding Cake

Serves 8

1 cup plain flour
1/2 cup granulated vegan sugar
2 tbsp unsweetened cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup chocolate almond milk
2 tbsp vegetable oil
1 tsp vanilla essence
3/4 cup vegan brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups hot water

To serve
Vegan ice cream and fresh raspberries or strawberries


Spray your slow cooker with cooking spray. In a medium bowl, mix flour, granulated sugar, 2 tbsp cocoa, baking powder and salt. Stir in almond milk, oil and vanilla until smooth (the batter will be thick). Spread batter evenly in the bottom of the slow cooker.
In a small bowl, mix brown sugar and 1/4 cup cocoa. Stir in hot water until smooth. Pour evenly over the batter in the slow cooker.
Cover, and cook on high heat setting for 2 hours to 2 hours 30 minutes or until a toothpick inserted in the centre comes out clean.
If possible, remove the crock from the slow cooker, and place it on a cooling rack. Otherwise, turn off the slow cooker. Uncover, let the cake stand uncovered for 30 to 40 minutes to cool slightly before serving. The sauce will thicken as it cools. Spoon warm cake into dessert dishes. Spoon sauce over top. Serve with vegan ice cream and fresh berries.