Celebrate the festive season with a selection of comforting mains, indulgent desserts, and protein-rich favourites from Veganuary’s latest digital cookbooks. Created and endorsed by celebrities, athletes,
and nutrition experts, these plant-based recipes prove that vegan food can be both nourishing and celebratory, perfect for Christmas dinners, New Year gatherings, or mindful meals at home. From the Veganuary Celebrity Cookbook & Plant Protein Cookbook
Evanna Lynch’s Three-Bean Shepherd’s Pie
A hearty, comforting main course
Serves: 4–6
Ingredients
For the mashed potatoes
750 g potatoes, peeled and chopped
1 tbsp vegan butter
Black pepper, to taste
For the bean filling
2 tbsp olive oil
1 onion, peeled and chopped
2 garlic cloves, crushed
150 g mushrooms, sliced
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and sliced
2 medium carrots, peeled and finely chopped
200 g aduki beans
200 g kidney beans
200 g borlotti beans
1 tsp dried thyme
1 handful fresh parsley, chopped
A splash of vegan red wine (optional)
375 ml vegetable stock
1 heaped tbsp cornflour
1 tbsp tomato paste or purée
Method
Preheat the oven to 180°C.
Boil the potatoes until tender, then drain and mash with vegan butter and black pepper. Set aside.
Heat olive oil in a large pan and soften the onion. Add garlic and mushrooms and cook for 2 minutes.
Add herbs, beans, carrots, and peppers; stir well.
Pour in stock and wine (if using), bring to the boil, then simmer for 8 minutes.
Mix cornflour with 2 tbsp cold water, stir in tomato paste, and add to the pan to thicken.
Transfer to a baking dish, top with mashed potatoes, and bake for 25–30 minutes until golden.
Kellie Bright’s Raw Vegan Bajadera Cake
A no-bake festive dessert
Ingredients
Base layer
½ cup almonds
½ cup hazelnuts
¾ cup dates
1 tbsp almond butter
Middle layer
1 cup cashews, soaked overnight
½ cup almonds
1 tbsp almond butter
3 tbsp coconut oil
½ cup maple syrup
Top layer
3 tbsp organic cacao
1 cup coconut oil
3 tbsp maple syrup
Method
Blend base ingredients into a thick paste and press into a cake tin. Freeze for 20 minutes.
Blend middle-layer ingredients until smooth. Spread over base and freeze for 30 minutes.
Mix top-layer ingredients, pour over the cake, and chill until set. Slice and serve.
Carl Donnelly’s Turkish Delight Chocolate Cupcakes
Makes 12 cupcakes
Ingredients
200 ml soya milk
20 ml cider vinegar
170 g self-raising flour
30 g cocoa powder
200 g caster sugar
¼ tsp bicarbonate of soda
¼ tsp baking powder
Pinch of salt
80 ml vegetable oil
1 tbsp rose water
Method
Preheat oven to 180°C.
Mix soya milk and vinegar; set aside to curdle.
Combine dry ingredients in a bowl.
Add wet ingredients and fold gently.
Spoon into cases and bake for 15–18 minutes. Cool completely before serving.
Emile Ritter’s Protein Pizza
A high-protein plant-based pizza
Ingredients
Base
3 courgettes, grated
90 g chickpea flour
100 g flaxseed flour
Cashew sauce
140 g cashews, soaked and drained
1 tbsp apple cider vinegar
120 ml water
Juice of ½ lemon
2 tbsp nutritional yeast
Salt, to taste
Toppings
Mixed vegetables (avocado, cherry tomatoes, basil)
Olive oil, for drizzling
Method
Preheat oven to 180°C.
Squeeze excess liquid from courgettes.
Mix courgettes with flours to form a dough.
Press into an oiled dish and bake for 25 minutes.
Blend cashew sauce ingredients until smooth.
Top baked base with sauce and vegetables. Drizzle with olive oil.
Rhiannon Lambert’s Salad-Bag Pasta
Ingredients
500 g pasta (penne, fusilli or farfalle)
2 garlic cloves
60 g almonds
250 g leafy greens (watercress, spinach or rocket)
125 g extra-virgin olive oil
4 tbsp vegan parmesan
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
Salt and black pepper
Method
Cook pasta in salted water. Reserve.
Boil almonds and garlic for 2–3 minutes, add greens until wilted, then drain.
Blend with olive oil and parmesan to form a green sauce.
Toss pasta with sauce, heat gently, and serve topped with seeds.
