Veganuary – Recipes to help you through the month

Restaurant veg supplier

Veganuary – Recipes to help you through the month

New year, new you? Perhaps one of your new year’s resolutions is to be healthier this year? Or maybe you want to try out Veganuary? Here at JR Holland, we love all things fruit and veg, so we are here to give you the latest vegan recipes!

What is Veganuary?

Veganuary is dedicated to changing public attitudes while providing all the information and practical support required to make the transition to veganism as easy and enjoyable as possible. Veganuary has had an incredible degree of success in a very short time and is changing lives all over the world.

Quick & Easy Vegan Recipes

Breakfast Biscuits

If you’re struggling with what you could have for breakfast then look no further! Follow this simple recipe for the most delicious vegan breakfast biscuits…


  • 1 ripe banana
  • 1/3 cup sunflower/canola oil
  • 2/3 cup unrefined sugar OR 1/3 cup agave
  • 1 tsp vanilla
  • ¾ cup plain flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 cups rolled oats
  • Cinnamon and nutmeg (to your taste)
  • ½ cup mixed nuts
  • 1/4 cup mixed seeds
  • ½ cup dried fruit


  • Using a mixing bowl, mash the banana well with a fork
  • Add the oil and sugar and mix well with a fork
  • Add the flour, baking soda, salt and powdered spice/flavour 
  • Mix these ingredients well, until the mixture is quite moist
  • Now it’s time to add the oats, nuts, seeds and protein chunks you have chosen to put in and to mix really well with your hands to make sure it is all well distributed and stuck together
  • Make small balls with the dough and place on an oiled baking tray
  • Flatten the balls with the palm of your hand, making sure there is a reasonable gap between each biscuit
  • Bake for 10-15 minutes (depending on how brown you would like your cookies) in a preheated oven at 200 Degrees Celsius
  • Leave to cool on the baking trays once finished in the oven and once they are slightly hardened, twist and lift to remove them from the tray and place on a cooling tray for a further 10 minutes
  • Enjoy your delicious breakfast on the go or at home!


Courgette and Carrot Spaghetti with a Delicious Red Pepper and Tomato Sauce

This is a great recipe for lunch and dinner! Whether you make it for your evening meal and have some left over that you can definitely take this into work with you the next day and it’ll still taste just as good!


  • 4 courgettes
  • 4 carrots
  • Pinch of sea salt
  • Handful of basil leaves
  • Italian seasoning
  • Olives and cherry tomatoes, sliced to serve 
  • Macadamia Nut Cheese:
  • 1 cup / 125g macadamia nuts
  • ½ cup / 60g cashew nuts
  • 1tbsp tamari or coconut aminos
  • 2tbsp mirin or lemon juice
  • 2-3 tbsp water
  • 1tbsp nutritional yeast flakes 
  • Red Pepper Sauce:
  • ½ cup pine nuts
  • 1 red pepper
  • 2tsp lemon juice
  • 1tbsp tamari
  • 2tsp xylitol
  • 2 sundried tomatoes in oil, drained



  • Using a spiraliser turn the carrot and courgette to create long noodles. Place in a bowl and sprinkle with salt.
  • Place all the ingredients for the nut cheese in a high-speed blender. Blend until smooth – you may need to add a little water to get the right consistency.
  • Mix all the pepper sauce ingredients together, adding a little water to get to the right consistency.
  • Rinse the vegetable spaghetti and dry well with a kitchen towel. Place in a clean bowl and add the basil leaves, tomatoes and olives and seasoning. Mix in the cheese then serve drizzled with the pepper sauce.


Banana Bread

Who says you can’t have banana bread if you’re participating in Veganuary? Keep reading to find out how to make the tastiest banana bread around!


Wet ingredients
  • 8 very ripe bananas
  • 3/4 cup (252g) maple syrup
  • 1/3 cup (76g) coconut oil (melt if it’s cold and hard)
  • 1 cup (250ml) unsweetened plain almond milk
  • 1/4 cup (43g) chia seeds
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
Dry ingredients
  • 1 cup (126g) millet flour (buy, or make your own by grinding 1 cup whole millet in a blender until fine flour forms)
  • 1 cup (169g) rice flour (buy, or make your own as per millet directions above)
  • 2 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 2 cups (186g) unsweetened shredded coconut flakes



  • Preheat oven to 325 degrees Fahrenheit or 140-160 degrees Celsius.
  • In a large bowl, mash 6 bananas until smooth. Stir in remaining wet ingredients; leave this for later.
  • In a large bowl, combine all dry ingredients except coconut. Add dry ingredients to wet ingredients; stir until fully combined. Stir in coconut (optional).
  • Divide batter evenly between prepared loaf tins, smoothing out tops. Top each loaf with slices of remaining 2 bananas. Bake for 45 to 55 minutes, until a skewer inserted into the centre, comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  • Store loaves well-covered in the fridge (if they make it that far!)


We hope you enjoyed these recipes! If you’re looking for a food supplier in the North East of England then don’t hesitate to 
get in touch with us today

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