joyful january

Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day

Healthy pad Thai

sesame oil

red chilli 1, diced

ginger grated to make 1 tbsp

garlic 1 clove, crushed

spring onions 2, sliced

egg 1, beaten

cooked and peeled prawns 200 grams

lime 1, juiced

fish sauce 1 tbsp

coriander ½ bunch, chopped

peanuts 2 tbsp, chopped

This rich and creamy Dutch tomato soup, made with very ripe plum or vine tomatoes, was inspired by the delicious bowl of tomato soup served at Café de Jaren in Amsterdam.

Fresh tomato soup

onion 1 large, diced

carrot 1, finely chopped

celery stick,

thyme

bay leaves 2

plum tomatoes

chicken stock 850 milliliters

basil a few leaves

A sweet 'n' smoky chilli non carne recipe (see what we did there?) with vegan mince, two types of bean and plenty of spices for added kick

Vegan chilli

onions, chopped

garlic,

red chilli, finely chopped

olive oil

red pepper, diced

green pepper, diced

tbsp chipotle paste

tsp cumin

tsp coriander

cinnamon

tsp sweet smoked paprika

oregano

tomato purée

x 400 grams tins chopped tomatoes

vegetable stock

tbsp balsamic vinegar

vegan mince

tin kidney beans

tin black beans

rice

avocado, diced, to serve

coriander, leaves

Fry the onions, garlic and chilli in the olive oil in a casserole or heavy lidded pan for 10 minutes until softened, then add the peppers and cook for another 5 minutes.

Stir in the chipotle paste, spices, oregano, tomato purée, chopped tomatoes, balsamic and stock, and bring to a simmer. Cook for 20 minutes then add the vegan mince and beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick. Season and serve with rice and a topping of diced avocado and chopped coriander, if you like.

This colourful soup is packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories

Moroccan veggie soup

vegetable oil

onion, finely chopped

celery,

preserved lemons, flesh

red chillis, deseeded and finely chopped

tsp turmeric

tin chopped tomatoes

(350 grams) potato,

tin chickpeas,

spinach

parsley,

Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.

Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.

All you need to do is swap butter for melted coconut oil to make a totally vegan apple crumble. This one is flavoured with warming cinnamon

Vegan apple crumble

bramley apples 6 (750 grams), peeled, cored and thinly sliced

golden caster sugar

vegan custard (we used Oatly vanilla custard)

plain flour

jumbo oats

milliliters coconut oil, melted

Heat the oven to 190C/fan 170C/gas 5. Toss the apple slices with the golden caster sugar and cinnamon, then tip into a deep, round 25cm baking dish.

In a separate bowl, mix together the flour, sugar and oats, then tip in the melted coconut oil and a pinch of salt, and mix well. Tip onto the apples, spreading to roughly cover, then bake in the oven for 45 minutes until the sauce is bubbling up around the sides. Switch the oven to the grill and cook for 4-5 minutes until golden on top. Serve with custard.

Banish January blues with this bright and colourful beetroot salad bursting with citrusy flavours and creamy goat's cheese

Goat’s cheese and beetroot citrus salad

(mixed

oranges,

red grapefruit,

tbsp cider vinegar

tbsp caster sugar

pouch ready-cooked red quinoa

Little Gems, shredded

brussels sprouts, finely shredded

cashew nuts, roughly chopped

mixed seeds

soy sauce

tbsp runny honey

dill, leaves picked

goat’s cheese, thinly sliced

orange, juiced

½ grapefruit, juiced

tbsp wholegrain mustard

Put the beetroots, oranges and grapefruit segments into a large bowl, add the cider vinegar, sugar and some seasoning, and mix well.

Break up the quinoa in another bowl, drizzle with a little oil and season. Add the Little Gems and brussels sprouts. Mix together all of the dressing ingredients and some seasoning in a small jug.

Heat a small, non-stick frying pan over a medium heat and toast the nuts and seeds for 1 minute, then add the soy sauce, honey and a dash of oil, and bubble for a few more minutes until sticky. Put aside.

To assemble, mix the pickled beets and fruits into the greens. Toss through the dressing and most of the dill. Tip onto a platter and top with the sticky nuts, goat’s cheese and remaining dill.

Top a fudgy Oreo biscuit base with silken tofu and dark chocolate for a rich, plant-based cheesecake. this easy vegan chocolate cheesecake makes an indulgent dinner party dessert

Vegan chocolate cheesecake

pack Oreos

vegan butter

dark chocolate chocolate

milliliters deodorised coconut oil

extra-firm silken tofu

tbsp icing sugar, sifted

lemon juice

plant milk

cocoa powder

sea salt flakes

Line the base and sides of a deep 20cm springform cake tin.

To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.

For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.

While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.

Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.

Shred ginger, leeks and carrots into this umami-rich soup and top up with quinoa and kale for a nourishing, low-calorie meal

Shredded veg miso soup

2tsp toasted sesame oil,

ginger, shredded

garlic , sliced

leek,

carrot, shredded

sesame seeds

red chilli, deseeded and shredded

2tbsp brown miso paste

quinoa

kale

Heat 2 tsp of sesame oil in a large pan over a medium heat and gently cook the ginger, garlic, leek, carrot, sesame seeds and 1/2 the red chilli for 10-15 minutes, stirring regularly, until the vegetables are soft. Add the miso and 700ml of just-boiled water, mixing to dissolve the miso. Add the quinoa, cook gently for 10-15 minutes or until the quinoa is just cooked, then add the kale for a few minutes to soften.

Ladle into bowls and top with the remaining chilli and a drizzle of sesame oil.

Top 8 joyful january recipes from across the web

The most viewed joyful january recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy pad Thai

Fresh tomato soup

Vegan chilli

Moroccan veggie soup

Vegan apple crumble

Goat’s cheese and beetroot citrus s...

Vegan chocolate cheesecake

Shredded veg miso soup

Top 8 joyful january recipes from across the web

The most viewed joyful january recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy pad Thai

Fresh tomato soup

Vegan chilli

Moroccan veggie soup

Vegan apple crumble

Goat’s cheese and beetroot citrus s...

Vegan chocolate cheesecake

Shredded veg miso soup

The most viewed joyful january recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine