30 Best Veganuary Recipes

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by Alena Schowalter
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Try these 30 easy Veganuary recipes for dinner during the whole month! Budget-friendly, crowd-pleasing, filling, and packed with flavor, you don’t have to miss out on anything.

Whether you are veg-curious, want to support a friend or family member who is trying to go vegan, or choose to take the plunge and say goodbye to animal products, we have some really flavor-packed recipes in store for you.

Our list of beginner-friendly vegan recipes features flavorful goodness perfect for lazy weeknights or families!

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We are beyond stoked to see the vegan movement growing each and every year, and a large part of this success is thanks to the campaign called Veganuary.

It started in 2014 and has supported more than one million people in 192 countries to try vegan for January – and beyond. Find out why to go vegan and what vegans eat on our website! Enjoy the recipes.

Tasty Veganuary Recipes

More Easy Vegan Recipes

We love to share beginner-friendly vegan recipes on our blog! Let the following collections and lists inspire you to try more easy and delicious plant-based meals.

We hope you enjoyed our list of easy Veganuary recipes to try this year! Have you found any new favorites? Let us know in the comments below and feel free to Pin this article here.

collage of four different vegan recipes for veganuary from avocado sandwich to veggie pasta, easy pancakes and a buddha bowl

30 Delicious Veganuary Recipes

Yield: 2 servings
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes

Try these 30 easy Veganuary recipes for dinner during the whole month! Budget-friendly, crowd-pleasing, filling, and packed with flavor, you don't have to miss out on anything. The following quick and easy one-pot veggie rice is perfect for weeknights!


One-Pot Veggie Rice

  • 1 cup rice, dry
  • 2 cloves garlic, minced
  • 1 large carrot, chopped
  • 2 cups broccoli, chopped
  • 1 red bell pepper, chopped
  • 2 green onions, chopped
  • ½ cup black or kidney beans, cooked
  • Spicy peanut butter sauce


  1. Put the dry rice with double the amount of water and a pinch of salt in a frying pan. Cover and bring to a boil, then reduce heat and let it simmer for 8 minutes.
  2. Add all of the vegetables (garlic, carrot, broccoli, bell pepper, green onions) to the rice in your pan. Let everything simmer for another 12 minutes.
  3. In the meantime, prepare the easy peanut butter sauce by placing all ingredients in a blender jar and processing them until smooth.
  4. Once the vegetables have become soft, the rice is cooked and all the water is absorbed, stir in your cooked beans and as much of the peanut butter sauce as you like.
  5. Let the flavors combine for 2-3 minutes, then divide between serving bowls and enjoy!


  • Any leftover spicy peanut butter sauce can be stored in the fridge for up to a week and even be frozen.
  • If the water hasn’t fully absorbed once the veggies and rice are cooked, take the lid off for 1-2 minutes so it can evaporate before you stir in your sauce.
  • You can use white or brown rice for this recipe — the latter will require a longer cooking time.
  • This recipe is super versatile and you can swap or add any veggies you like from zucchini to cauliflower, mushrooms, baby corn and more.
  • Find 30 more veganuary recipes in the article above!

Nutrition Information:
Yield: 2 Serving Size: ½ recipe
Amount Per Serving: Calories: 341Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 159mgCarbohydrates: 55gFiber: 11gSugar: 7gProtein: 14g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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