Plant-Based Recipes to Try This Veganuary
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Veganuary has become a defining moment in the UK’s food calendar, encouraging individuals and businesses alike to embrace plant-based eating. Since its launch in 2014, when just 3,300 people signed up, the campaign has grown into a global movement. By 2024, over 620,000 participants worldwide pledged to try a vegan diet for January.
The impact of Veganuary extends far beyond individual commitments. In the UK, it has driven innovation across the food industry, with more than 2,100 new vegan products and menu items launched last year. Supermarkets, restaurants, and food manufacturers now use Veganuary as a platform to showcase their creativity and meet the growing demand for plant-based options.
As the movement continues to gain momentum, Veganuary 2025 offers a chance to push boundaries and reimagine what vegan food can be. Here are five recipes designed to inspire chefs, product developers, and food businesses with creative, versatile ideas for plant-based cooking.
The Building Blocks of a Vegan Diet
A vegan diet is incredibly diverse, offering a rich variety of ingredients that can be combined to create flavourful, balanced meals. Fruits and vegetables are central, providing not only a burst of colour but also essential vitamins and nutrients. These are supported by nuts and seeds, which add texture and healthy fats, and legumes and grains, which supply protein and fibre to keep meals hearty and satisfying.
In addition, plant-based diets rely heavily on spices and herbs to bring dishes to life. From the earthy depth of cumin to the bright zest of fresh coriander, these ingredients elevate even the simplest recipes. Sweet components like dried fruits and syrups can also transform desserts, snacks, and breakfast dishes, while plant-based milks and creams provide alternatives for indulgent drinks and creamy sauces.
Why IQF Products Are Perfect for Veganuary
For anyone participating in Veganuary—whether at home or as part of a business—the convenience of high-quality ingredients is essential. Individually Quick Frozen (IQF) products are a game-changer, offering:
- IQF fruits and vegetables are frozen at peak ripeness, locking in their flavour and nutrition while eliminating spoilage.
- Pre-prepped and portioned, IQF ingredients save time in the kitchen, allowing for consistent results every time.
- With IQF, ingredients like raspberries or sweetcorn are always in season, ensuring reliable supply and cost efficiency year-round.
These benefits make IQF products an ideal choice for chefs, manufacturers, and anyone looking to create delicious plant-based dishes with minimal effort and maximum impact.
Five Plant-Based Recipes for Veganuary
Wild Berry Overnight Oats
Kickstart the day with this colourful, no-cook breakfast that’s as convenient as it is delicious.
Ingredients:
- IQF Blueberries
- IQF Raspberries
- Rolled oats
- Plant-based milk (e.g., almond or oat milk)
- A splash of vanilla flavouring
- Chopped Almonds for topping
Instructions:
Combine oats, plant-based milk, and vanilla in a jar or bowl. Stir in IQF berries and refrigerate overnight. In the morning, top with chopped almonds for texture and a drizzle of maple syrup for sweetness.
2. Mediterranean Roasted Veggie Wraps
Bursting with flavour and vibrant colours, these wraps are perfect for a quick lunch or snack.
Ingredients:
- Oven-Roasted Mixed Vegetables (peppers, courgettes, onions, and tomatoes)
- Wholegrain wraps
- Hummus
- IQF Rocket
Instructions:
Spread hummus onto a wholegrain wrap and layer with oven-roasted mixed vegetables. Add a handful of IQF rocket for a fresh, peppery kick. Roll tightly and slice in half for a portable, satisfying lunch.
3. Thai-Inspired Sweet Potato Curry
Rich, fragrant, and comforting, this curry is ideal for warming up a chilly January evening.
Ingredients:
- IQF Sweet Potato
- IQF Aubergine
- IQF Lemongrass
- Coconut milk
- Red curry paste
- Fresh lime (zest and juice)
Instructions:
Sauté IQF sweet potato and aubergine with curry paste until softened. Add coconut milk and IQF lemongrass, and simmer until the flavours meld. Finish with lime juice and zest for a bright, tangy note. Serve with jasmine rice or flatbreads.
4. Spiced Nut and Seed Clusters
These sweet and savoury clusters are a versatile snack, perfect for on-the-go or as a salad topper.
Ingredients:
- Roasted hazelnuts
- Blanched almonds
- Mixed seeds (e.g., sunflower, chia, and pumpkin)
- Maple syrup
- Cinnamon and a pinch of cayenne pepper
Instructions:
Mix nuts, seeds, and spices with maple syrup until coated. Spread onto a baking sheet and bake at 180°C until golden and crisp. Let cool before breaking into clusters.
5. Pineapple and Coconut Sorbet
This tropical dessert is light, refreshing, and dairy-free.
Ingredients:
- IQF Pineapple
- Coconut milk
- Lime zest and juice
Instructions:
Blend IQF pineapple with coconut milk and lime juice until smooth. Freeze for 3–4 hours, stirring occasionally, to achieve a creamy texture. Serve with a sprinkle of lime zest for an extra burst of freshness.
Final Thoughts
Veganuary has helped quadruple the UK’s vegan population since 2014, while also sparking broader interest in flexitarian and plant-based lifestyles. For food businesses, it’s a chance to connect with these evolving consumer preferences and drive innovation. By experimenting with high-quality options like IQF fruits and vegetables, chefs and manufacturers can create recipes that are bold, flavourful, and perfectly suited for Veganuary and beyond.
Ready to take your plant-based offerings to the next level? Contact us at Uren to learn more about our products and how they can support your next innovation.
