Every year, my audience’s interest in Veganuary increases, so I figured I had to share a roundup of 30 easy Veganuary recipes that’ll get you more than excited about eating plant-based food!
Since Veganuary began in 2014, participation has more than doubled each year. That is amazing news because eating a plant-based diet is the best thing you can do for the planet, your health, and the animals. Whether you’re newly vegan or just veg-curious, here are 20 incredibly flavorful and delicious vegan recipes to try this Veganuary!
Vegan Lentil Shepherd’s Pie
Vegan Lentil Shepherd’s Pie
A hearty, flavor-packed lentil and sticky onion filling (that’s meaty without the meat) gets paired with fluffy mashed potatoes and cauliflower in this healthy plant-based spin on shepherd’s pie. The perfect healthy comfort food for winter.
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- Blog reader Shannon says “This was INCREDIBLE! Seriously one of the best things I’ve ever had. I’ve been vegan for 18 years and I’ve never had a traditional shepherd’s pie but I can’t believe that a traditional one would be better than this!!”
- Blog reader Malu says “Best recipe ever!! Made it for New Year’s Eve and it literally blow our minds! It’s has such an amazing flavor, best mashed potato topping!”
Vegan Buffalo Chickpea Quesadillas
Vegan Buffalo Chickpea Quesadillas
These Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food!
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- Blog reader Radhika says “What sorcery is this Nisha! This recipe is sooo yummy, fool-proof and downright delicious…make it right now!”
- Blog reader Deanna says “My partner and I both absolutely LOVE this recipe! We’ve made it so many times for friends & family since first trying it & it’s always delicious, with friends (even non-dietary restricted ones) constantly ask us to share the recipe.”
Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw
Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw
These Crispy Spicy Vegan Cauliflower Tacos are so flavorful that no one will miss the meat! Made with crispy baked cauliflower coated in a buttery hot sauce, a cooling jicama-carrot slaw, and a delicious cilantro crema. Vegan, nut-free, soy-free, and easy to make gluten-free.
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- Blog reader Jackalyn says “I made this for dinner tonight and my husband and I both agreed that these were better than any restaurant tacos we’ve had! So fresh and flavorful with wonderful crunch.”
- Blog reader Nathan says “after making these tacos today, I was just blown away. The crispy, spicy cauliflower tasted better than any breaded chicken I can remember, and the slaw balanced it really well.”
10-Ingredient Lentil Bolognese
10-Ingredient Lentil Bolognese
This 10-Ingredient Vegan Red Lentil Bolognese is hearty, meaty, and packed with umami but 100% wholesome, vegan, and gluten-free. And it’s made with just 10 main ingredients—all pantry staples!
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- Blog reader Paula says “I am an omnivore, and have never made, let alone tasted, a non-meat-based bolognese sauce before this one. I just made a batch of this, and it is the best bolognese I have ever tasted.”
- Blog reader Kath says “Nisha, plaster this recipe everywhere! I made it last Sunday and am just getting around to eating it on Friday and I am so mad at myself. This is the best thing I have eaten in a long time.”
Restaurant-Style Dal Tadka
Restaurant-Style Dal Tadka
This Restaurant-Style Vegan Dal Tadka is an incredibly flavorful, deeply spiced Indian lentil stew that’s healthy, vegan, and gluten-free, yet pure comfort food. Includes stovetop and Instant Pot directions.
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- Blog reader Maneesha says “Such a great recipe, Nisha! I loved it! I am a Daal lover, and it was great trying your recipe, different from my family’s Daal recipe! Loved it!.”
- Blog reader Shaylise says “This is amazing, better than any restaurants I have been to! Another amazing recipe thank you so much! 10 stars!”
Thai Butternut Squash Curry with Chickpeas
Thai Butternut Squash Curry with Chickpeas
This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. It’s also weeknight friendly and takes, from start to finish, just 45 minutes to make. Plus, it’s meal prep friendly and makes great leftovers!
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- Blog reader Marcella says “This was so delicious! My boyfriend and I were so impressed. The amazing aromatics in this recipe rock!”
- Blog reader Nicole says “This curry is to-die-for! My meat eating hubby went back for thirds. Highly recommend making the extra effort to get thai ingredients (basil, chiles) if you can.”
Mediterranean Lentil and Grain Bowls
Mediterranean Lentil and Grain Bowls
Gourmet but easy to make, these Mediterranean Lentil and Grain Bowls are packed with fiber and protein and are great for weeknight dinners as well as meal prep.
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- Blog reader Bridget says “I am so in love. It has become a staple for me. So so so easy and so full of flavor.”
- Blog reader Nancy says “OMG this meal is so good! My husband and I had to control ourselves from licking our plates clean!”
Vegan Instant Pot White Bean Stew
Vegan Instant Pot White Bean Stew
A dump-and-go Instant Pot recipe that couldn’t be simpler! This Instant Pot White Bean Stew is healthy, vegan, gluten-free, nut-free, soy-free and has no added oil. And it comes together with zero hands-on cooking!
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- Blog reader Sravya says “This is such a delicious recipe! It’s so comforting. I love drizzling it with some good olive oil and lemon juice!.”
- Blog reader Nina says “I’ve tried many dump and go instant pot recipes because they’re so easy but they’re usually a little lacking in flavor. Not so with this recipe! Thank you!”
Crispy Sesame Tofu and Mushroom Lettuce Wraps
Crispy Sesame Tofu and Mushroom Lettuce Wraps
These lettuce wraps are a light yet flavorful Asian-inspired dinner perfect for summer. Tofu and oyster mushrooms are baked on a sheet pan, then doused in a spicy almond-sesame sauce and served in lettuce wraps. Light yet extremely flavorful.
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- Blog reader Rachel says “Wow. This dish was amazing. Tofu is so crispy and delicious. The combination of flavors and textures was delightful.”
- Blog reader Maxine says “Love these lettuce wraps! They are much easier to make than I expected and easy to customize with what you already have.”
The Best Vegan Crunchwrap Supreme
The BEST Vegan Crunchwrap Supreme
Just like the Crunchwrap Supreme from Taco Bell but VEGAN! Layers of vegan nacho cheese sauce, homemade vegan taco meat, sour cream, guacamole, crispy tostadas, and more! The most unbelievably delicious copycat fast food recipe you will ever taste!
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- Blog reader Frances says “CRAVE-WORTHY RECIPE! I made these for dinner last night and they were so good – seriously one of the best things I’ve made in my kitchen.”
- Blog reader Christy says “We made these tonight and they are seriously the best vegan food we have had to date.”
Creamy White Bean Soup with Kale
Creamy White Bean Soup with Kale
This soup is a hearty yet healthy one-pot soup perfect for cold weather! Vegan, gluten-free, and full of flavor that will exceed your expectations! Includes stovetop and Instant Pot instructions.
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- Blog reader Sandra says “I just finished a big bowl of this soup and it’s literally the best soup I’ve ever had. The gremolata creates such a unique flavor profile. My 3 year old son even enjoyed the broth.”
- Blog reader Savanna says “Oh my GOSH, this is sooo delicious you guys!!! Holy cow! I can’t even think of the right words to describe it except DIVINE and AMAZING. It’s great for cold, cozy evenings and the gremolata on top was absolute perfection.”
Vegan Red Lentil Curry
Vegan Red Lentil Curry
This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try and such a great easy Veganuary recipe! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients!
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- Blog reader Jaw says “Wonderful recipe! This curry dish had great flavor and was absolutely delicious. I have made several curry dishes for my husband & I. He said this recipe tops any curry dishes I made in the past.”
- Blog reader Tyler says “Freaking amazing. Just made it, great to get something this awesome with so little work! One of my favorite of your recipes, perfect for Veganuary.”
Vegan Sausage Stuffed Butternut Squash
Vegan Sausage Stuffed Butternut Squash
A vegan “sausage” stuffing with kale and quinoa get stuffed into roasted butternut squash, then drizzled with a creamy garlic white sauce. This Vegan Sausage Stuffed Butternut Squash is a delicious vegan main dish or a crowd pleasing side dish for the fall season that’s hearty yet wholesome!
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- Blog reader Rhea says “I love the meatless meatballs from ALDI so I knew I had to make this recipe! And let me just say, it blew my mind! I used spinach instead of kale and brown rice instead of quinoa, but it was so amazing.”
- Blog reader Rebecca says “We made this over the holidays and it was absolutely divine. This will be a Christmas staple in our household for years to come.”
Vegan Caramelized Onion Pasta
Vegan Caramelized Onion Pasta
This 9-Ingredient Vegan Caramelized Onion Pasta is bursting with umami from quick-caramelized onions, tomato paste, sundried tomatoes, and a handful of other pantry staples. Easy enough for weeknight dinners and loved by vegans and omnivores alike!
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- Blog reader Joanne says “I just finished making this, and I seriously can NOT stop eating straight out of the pan! Holy smokes, this is so good!! I sure hope there’s some left for him to try it.”
- Blog reader Isidora says “I have made this recipe two times since the lockdown and is absolutely delicious, very simple and so tasty! Five stars recipe for sure.”
Vegan Gambian Peanut Stew (Domoda)
Vegan Gambian Peanut Stew (Domoda)
This Vegan Gambian Peanut Stew is vegan, gluten-free, and plant-forward, but it tastes like comfort food! Packed with hearty ingredients like protein-rich white beans, sweet potatoes, and kale, it’s a feel-good meal that’ll become your new favorite vegan dinner!
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- Blog reader Nadya says “Made this last night for our Sunday night dinner ritual (we cook something new every Sunday) and we were blown away! The flavors are complex, the stew is hearty and cozy, and it got two thumbs up from from my husband and picky 12 year old.”
- Blog reader Robert says “I decided to make this amazing recipe for my first time yesterday with a friend in honor of celebrating the life of Dr. Martin Luther King Jr. This recipe ended up being euphoric by helping me tap into my roots. The lime and cilantro definitely married the flavors for me, and I am looking forward to making this for a upcoming dinner party in a few weeks. ”
Creamy Vegan Mushroom Stroganoff
Creamy Vegan Mushroom Stroganoff
This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!
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- Blog reader Jen says “The fact that my husband not only ate this but even ate leftovers the next day or so speaks volumes! He’s a newly converted plant based – mostly vegan (baby steps) and I loved it just as much!”
- Blog reader Sara says “Everything about this recipe is decadent & delicious! When the combination of the meatiness of the mushrooms and the richness of the sauce touch your lips I promise you all of your problems will melt away. It is a wonderfully satisfying & satiating recipe.”
One-Pot Vegan Chili Mac
One-Pot Vegan Chili Mac
A protein-packed chili meets pasta in this One-Pot Vegan Chili Mac! Easy and quick and made with simple ingredients, this is a perfect hearty weeknight-friendly and budget-friendly dinner! Easy to make gluten-free, soy-free, and oil-free.
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- Blog reader Monica says “Made this tonight and it was a big hit. My hubby and 2 boys loved it as much as I did! Thank you for this great recipe!”
- Blog reader Joan says “This was so delicious! It’s a cold winter Christmas Eve and this was perfect! Nice and easy and not a lot of clean up. So dang good.”
Vegan Instant Pot Chana Masala
Vegan Instant Pot Chana Masala
This vegan Instant Pot Chana Masala is packed with authentic Indian flavor and rivals any restaurant dish, but is easy and quick to make. Stovetop instructions included.
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- Blog reader Jordan says “This was the first meal I made in my Instant Pot and I’m so happy with how it turned out. Such a delicious homemade curry- I couldn’t believe I made it!”
- Blog reader Hannah says “I made this recipe for lunch today and it was so delicious! It was my first time using an Instant Pot and your instructions were super helpful!”
15-Minute Creamy Avocado Pasta
15-Minute Creamy Avocado Pasta
Quick, easy, and foolproof, this creamy avocado pasta is the perfect easy Veganuary recipe. With just a few pantry staples and some ripe avocados, you can have dinner on the table in just 15 minutes.
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- Blog reader Su says “I made this yesterday despite having zero motivation to cook. It came out amazing and tastes even better today! Thank you for this lovely recipe – definitely a keeper :)”
- Blog reader Sarah says “I made this yesterday for a quick, yet nutrious and filling, dinner on a busy weeknight! My BF and I both loved it!”
Vegan Tuna Salad Sandwich
Vegan Tuna Salad Sandwich
This Vegan Tuna Salad Sandwich is made with chickpeas and hearts of palm, seasoned with dulse flakes for a taste of the ocean, and finished with classic American ingredients like sweet pickle relish. It’s the new “I can’t believe it’s not tuna!”
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- Blog reader Liz says “This is the best vegan recipe ever. I don’t do vegan version of regular meals, but this got my attention. Genius. Thank you!”
- Youtube viewer Coen says “Oh my freaking goodness. I was curious how much the non-tuna salad would taste like actual tuna and when I made it I was absolutely FLOORED. It really tastes just like tuna!!! So amazing. It’s now one of my favorite recipes.”
Vegan Palak Paneer with Tofu
Vegan Palak Paneer with Tofu
Enjoy gourmet restaurant-style Indian food at home with this Vegan Palak Tofu Paneer! A fragrant, creamy spinach curry made healthier with tofu instead of cheese. An easy yet impressive vegan Indian dinner!
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- Blog reader Vanessa says “This was delicious. I have tried many recipes for different Indian curries and such, but this recipe tasted like what I would order in a restaurant.”
- Blog reader Alyssa says “This recipe is incredible. I recently went vegan and have been missing cheese, especially paneer. I think this tastes way better than the restaurant versions of this dish”
Creamy White Beans with Kale and Wild Rice
Creamy White Beans with Kale and Wild Rice
This is a simple yet flavorful meal for those busy weeknight dinners. Made with wholesome everyday ingredients, this recipe is vegan, gluten-free, and oil-free but doesn’t skimp on flavor. An easy meal to have on rotation throughout Veganuary.
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- Blog reader Aurora says “Delicious! I find many beans & rice recipes bland but this one is so good, savory and filling. Thank you!”
- Blog reader Bethany says “I made this for dinner and really loved it! I love white beans but don’t use them enough and the miso paste added great flavor. I’ll definitely make this again!”
Creamy Mushroom and Black Beluga Lentil Stew
Creamy Mushroom and Black Beluga Lentil Stew
This Creamy Mushroom and Black Beluga Lentil Stew is vegan, gluten-free, and plant-forward, but creamy and delicious. With hearty black beluga lentils, umami-packed mushrooms, and nutrition superstar kale, this is comfort food you can feel good about. One of my favorite Veganuary recipes.
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- Blog reader Wendy says “We just made this for dinner tonight and absolutely Loved every bite. Thank you for sharing this with us.”
- Blog reader Marion says “We made this for dinner tonight and wow, what a great recipe! Creamy, hearty, flavorful, and everything else you would want in a winter dish. Definitely a keeper!”
10-Ingredient Creamy Vegan Pantry Pasta
10-Ingredient Creamy Vegan Pantry Pasta
This 10-Ingredient Creamy Vegan Pantry Pasta is made with just a handful of everyday pantry staples and it’ll quickly become part of your regular easy weeknight dinner rotation. It’s creamy, cheesy, and smoky and indulgent yet healthy, and guaranteed to be a crowd pleasing meal.
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- Blog reader Stephanie says “Delicious! Made the pasta last night and we literally licked the pot :) I doubled the portions and it worked great.”
- Blog reader Shell says “Wow!!! This turned out to be so delicious! It tastes just like the rigatoni sauce that I used to get from our local pizza place before I went vegan. I had been searching for a replacement to get that same taste and THIS is the one! I am overjoyed!”
Creamy Lentil Stuffed Butternut Squash
Creamy Lentil Stuffed Butternut Squash
Roasted butternut squash gets stuffed with the most flavorful, umami-packed lentil filling, then drizzled with a creamy sauce made from the scooped out butternut squash. A hearty and satisfying main course for any winter dinner, especially holiday meals!
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- Blog reader Mirae says “Made this as a part of a Christmas lunch. It was an absolute fav from my omnivore and herbivore friends!!”
- Blog reader Sebastian says “Loved loved loved this. Perfect for thanksgiving or any cold evening. The lentils by themselves is now my go-to way to cook lentils. So creamy and decadent yet not heavy.”
Chinese Takeout-Style Tofu and Broccoli
Chinese Takeout-Style Tofu and Broccoli (Recipe from The Vegan Instant Pot Cookbook)
A sticky, spicy and slightly sweet tofu and broccoli dish, this is the best of Chinese takeout food but made at home and in the Instant Pot! It’s a recipe from my cookbook, The Vegan Instant Pot Cookbook!
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- Blog reader Sarah says “I got an instant pot for Christmas and made this recipe last night and it was DIVINE!! 5 star. My only complaint is I ate it all and want more!! Haha”
- Blog reader David says “Just amazing and not nearly as intimidating as it seemed. This recipe was delicious and made the IP much more approachable for me..”
Crispy Baked Vegan Mac and Cheese
Crispy Baked Vegan Mac and Cheese
This Crispy Baked Vegan Mac and Cheese is the ultimate comfort food. An incredibly creamy (and easy) vegan cheese sauce gets paired with elbow macaroni, covered in a crispy and buttery breadcrumb, and then baked in the oven.
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- Blog reader Michelle says “Amazing!!! Going to be my go-to cheesy macaroni recipe for life. Simply delicious. Thank you.”
- Blog reader Valentina says “It’s the best mac n cheese recipe I’ve ever made! I’ve been making vegan mac n cheese for the 10 years I’ve been vegan – this is the best one!”
Smoky Sweet Potato and Pinto Bean Chili
Smoky Sweet Potato and Pinto Bean Chili
This Smoky Sweet Potato and Pinto Bean Chili is pantry-friendly, budget-friendly, meal prep-friendly, and freezer friendly! It’s hearty, velvety, and sticks to your ribs but is healthy, vegan, and gluten-free. Includes Instant Pot directions!
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- Blog reader Luna says “Oh my….I can’t believe it turned out soooo good! We ate it with toasted garlic bread and put vegan cheese on top and some nutritional yeast . Very rich flavour!”
- Blog reader Nicole says “Wow, what a delicious chili! I scaled back on the peppers since I have a bad case of baby mouth (lol) but it was still so flavorful and yummy. Definitely making it part of my rotation.”
Vegan Italian White Bean and Pasta Stew
Vegan Italian White Bean and Pasta Stew
This Vegan Italian White Bean and Pasta Stew is rustic Italian comfort food at its finest. Creamy and saucy and packed with flavor, but also easy and fuss-free. Made with all pantry ingredients, it’s budget-friendly and perfect for weeknight dinners.
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- Blog reader June says “Thank you for this recipe..it did not disappoint! I doubled it and used fire roasted tomatoes and chickpeas because that’s what I had in my pantry. I also used gluten free pasta (son has celiac) which I was nervous about but it came out amazing!”
- Blog reader Hsi Yen says “I live in a van and I love how simple and mess free this! The stew holds so much flavour and it was so quick to make. My partner has a cold at the moment and it cheered him right up!”
Vegan Instant Pot Pumpkin Lasagna Soup
Vegan Instant Pot Pumpkin Lasagna Soup
Lasagna meets fall pumpkin flavors in this Instant Pot Pumpkin Lasagna Soup. If you love easy Instant Pot soups, this cold weather comfort food is the perfect vegan dinner to make!
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- Blog reader Samantha says “I made this today and it is AMAZING!!!! so flavorful and creamy. Everyone liked it, including my 3 year old.”
- Blog reader Dana says “If I could give this more than 5 stars I would! Run to make this right now! It’s creamy and rich and probably the best thing I’ve ever made.”
New to vegan cooking? Check out The Ultimate Vegan Grocery Shopping List to answer all your grocery shopping-related questions, then hop on over to The 5 Best Vegan Protein Sources to learn how to incorporate plant protein into your diet.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Easy Veganuary Recipes: Sausage and Greens Pasta
This vegan Sausage and Greens Pasta is a 15-minute vegan pasta recipe that is meaty, hearty, and so satisfying. Jazz up store-bought marinara sauce, cook your favorite vegan sausage and lots of greens, and you're on your way to a simple but gourmet-tasting meal!
Ingredients
- 6 ounces (170g) rigatoni (or other ridged pasta)
- 2 links of your favorite vegan sausage (6-8 oz, 170-230g) (I like Beyond Meat or Field Roast Italian)
- Olive oil, as needed
- 2 cups (475-500g) of your favorite marinara sauce
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes, plus more to finish
- 1 1/2 tablespoons nutritional yeast
- 4 large handfuls of baby spinach or baby kale
- 1 large handful of basil (slivered) or flat-leaf parsley (chopped)
Instructions
- Bring a large pot of water to a boil and salt the water generously. Add the pasta and cook according to the package directions just until al dente – don’t cook until soft, it will continue cooking in the sauce!
- Meanwhile, slice or crumble the vegan sausage, depending on your variety (Beyond Meat crumbles; Field Roast slices).
- Heat a large nonstick saute pan over medium-high heat. Once hot, add a touch of olive oil (if needed) and add the vegan sausage (if you have a good nonstick pan, you likely won't need oil). Cook, stirring occasionally, until the sausage is nicely browned.
- While the sausage is cooking, mix the marinara sauce with the tomato paste, oregano, red pepper flakes, and nutritional yeast and stir to combine.
- Once the sausage is mostly browned, add the spinach or kale and cook for 30-60 seconds until almost wilted but still bright green. Pour in the marinara sauce mixture and toss to combine.
- Use a slotted spoon to transfer the hot cooked pasta from the pot into the saute pan. Toss the pasta with the sauce and sausage and stir to combine for about 1 minute.
- Sprinkle with extra red pepper flakes or black pepper before serving, and top with basil or parsley.
Calories: 619kcal | Carbohydrates: 88g | Protein: 33g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1124mg | Potassium: 1465mg | Fiber: 12g | Sugar: 13g | Vitamin A: 7019IU | Vitamin C: 36mg | Calcium: 126mg | Iron: 7mg
I’ve been playing with the recipes in your Instant Pot Cookbook. Thank you for writing this book. It gave me the confidence to learn how to cook fantastic meals with this amazing tool. I made the untested 3 bean chili and invited a guest over for dinner; it was a big hit, especially considering the guest was not vegan. I made the shepherd’s pie for Christmas Eve dinner; I could hardly stop eating it …. it was so delicious. I’ve also made the kitchari and true to the description, it was warm and comforting. I highly recommend this cookbook for anyone interested in learning how to use this tool and also cook amazing vegan delights.
It’s a true sign of an amazing author, when you can invite someone over without having first tried a recipe and the evening is a success. Thank you for this. No wasting of ingredients and happy guests around the table going home with appetites satisfied. One of life’s best things.
Hi Kristina, thanks for the lovely review! :) It makes us incredibly happy to know how much value the cookbook has brought to your life!
Yes I made it Yesterday and it is on my list now of easy, predictably delicious meals to prepare. Thanks Liz
That’s so great to hear, Liz! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Another winner from Nisha!!! This was delicious, easily prepared and wonderful! Through making your recipes-which have been revelatory- I have realized that it wasn’t plant based eating that I was struggling with, but flavor. There are a lot of well meaning but very disappointing vegan ‘chefs’ out there. It is clear that you have taken a great deal of time and care with your recipes-and they DELIVER! Thank you for demonstrating that eating plant based can be truly delicious AND you can bring your family along as well-with no complaints!.
Nancy, So glad to hear you love the recipes! Thank you so much for the wonderful comment :)
Hi
i love all your recipes but want to know the calories for each one. Do you publish these?
thanks
Hi Kim, we don’t include nutrition facts on our recipes for a few reasons. If you’d like to read more as to why, you can do so at this link: https://rainbowplantlife.com/welcome/.
Many of our readers use apps like MyFitnessPal to calculate nutrition facts for their own purposes. Hope that helped!
I made the lentil Shepard’s pie. It is delicious. I’m looking forward to trying more of the recipes.
Thanks for the lovely feedback, Rebecca!
Nisha, we love all your recipes. As soon as I tell my husband, it’s Nisha’s recipe, he knows it’s going to be good. Happy 2022 and thank you for supporting people eating such delicious vegan food.
Thank you for the kind words, Georgina! I’ve relayed the message to Nisha. Happy 2022!
Thank you so much for all your great content. We went WFPB all in nearly 2 years ago. I am so thankful that I found your YouTube channel and wonderful recipes. When having guests to dinner I often pull out one of your recipes. I can always rely on them to be fantastic. You have entertained and inspired me on this vegan journey. I appreciate your recipe compilations as well. Thank you again
Aw, we are so honored to read that MaryEllen! Thank you so much for trusting Rainbow Plant Life for your cooking needs. Cheers!
I made your Sausage and Greens Pasta for Christmas Eve, and it was a huge hit. So spicy and satisfying – not to mention easy! We used Tofurky Italian sausage. This is definitely a keeper (as are all of your recipes).
Awesome, Laura. Thanks for your comment and for taking the time to review!
These recipes look incredible. I will certainly prepare many of them this January and post my feedback. Yummy looking recipes! Thank you. Have a wonderful 2022.
Hope you enjoy the recipes, Ethel!
This recipes are sooo awesome!! Thank you so much for sharing them with us:) I cant wait to try them out and surprise my non-vegan friends with it!
I have made several of these and I have never found one recipe of yours I didn’t like. The Crispy Cauliflower Tacos were BOMB. I used the maple syrup instead of dates and parsley instead of mint just because I had it on hand. So good. Looking forward to trying more!
Everything looks so great! Thank you, Nisha. Unloved your flavouring!
I have tried and love several of these recipes already so I can’t wait to try the others for veganuary!
Thanks for the amazing info and content you put out! Would love ready to go grocery lists to go with your videos.
(P.S. I signed up for the email list today and didn’t receive anything.)
Hi Gina, I’m glad you like my content! Where did you sign up? If you don’t see anything in your Spam folder, feel free to email me at rainbowplantlife@gmail.com and I can send you what you need.
This is awesome! I just purchased your cookbook and the first recipe I made was the African Peanut Srew. It is so good it qualifies as an addiction. 😊
Aww that’s so great to hear, Jackie! I am so glad you love the recipe and thank you for buying my cookbook!
This is a great roundup! I had several people ask me for easy starter recipes recently, I’ll be sending them this link!!!
Hi Chrissy! I am so glad that you found the roundup useful. I appreciate you spreading the word too :)