January often arrives with good intentions – eat better, feel lighter, reset habits – but that doesn’t mean meals should feel like punishment. Veganuary, at its best, isn’t about restriction; it’s about rediscovering how flavour-packed plant-based food can be.

This collection of Veganuary recipes from premium cookware brand, Stellar, leans firmly into that idea. Think silky butternut squash risotto finished with pumpkin seed pesto, slow-cooked Sicilian caponata spooned over crusty bread, fragrant pilau rice scattered with pomegranate jewels, and nourishing soups built from simple cupboard staples.

These Veganuary recipes are designed to warm winter evenings, stretch ingredients further and help us realise that eating for the planet can still feel like a pleasure.

Butternut Squash Risotto with Cognac, Pumpkin Seed Pesto & Fried Thyme Blossom

Ingredients (Serves 4)

For the roasted squash:

• 1 small butternut squash (about 800g), peeled and cubed
• 2 tbsp olive oil
• Sea salt and black pepper
• A few thyme sprigs (optional)

For the risotto:

• 1 tbsp olive oil + 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups (300g) Arborio or Carnaroli rice
• 75ml Cognac or brandy
• 1 litre vegetable stock, kept warm
• 50g grated Parmesan or vegetarian hard cheese
• A knob of butter to finish
• Extra roasted squash cubes for garnish

For the pumpkin seed pesto:

• 50g pumpkin seeds, toasted
• 30g fresh basil or parsley
• 1 small garlic clove
• 30g grated Parmesan
• 75ml olive oil
• Zest of ½ lemon
• Pinch of salt
• Thyme blossom sprigs & olive oil to serve

Method

• Preheat the oven to 200°C (180°C fan). Toss the butternut squash cubes in olive oil, salt, pepper, and thyme, if using. Roast for 25–30 minutes, turning once, until caramelised at the edges and tender throughout. Set aside. Purée two-thirds of the squash for stirring into the risotto and keep the rest whole for serving.
• Blend the toasted pumpkin seeds, herbs, garlic, cheese, lemon zest, salt, and olive oil into a loose pesto. Add a touch more oil if needed. Taste and adjust for salt or acidity.
• In a Sautese pan, heat the olive oil and butter over medium heat. Add the chopped onion and cook gently for 5–7 minutes until soft and translucent. Stir in the garlic and rice, coating the grains until they begin to turn pearlescent.
• Pour in the Cognac and let it bubble away, stirring gently, until the alcohol has evaporated and the scent becomes mellow and warm.
• Begin adding the warm stock a ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This will take about 18–20 minutes. The rice should be tender with a slight bite and suspended in a creamy liquid.
• Stir in the squash purée and grated cheese. Add a knob of butter for silkiness. Taste for seasoning. Let the risotto rest, covered, for 2 minutes before serving. Meanwhile, fry the thyme blossom sprigs in a little oil until crisp.
• Spoon the risotto into warm bowls. Top with extra roasted squash cubes, a generous drizzle of pumpkin seed pesto, the fried thyme blossom and a few toasted seeds for crunch.

Caponata

This Sicilian-inspired vegetable dish captures summer in a pan. Aubergines, tomatoes, peppers, garlic and onions are stewed slowly in plenty of olive oil. The addition of salty capers and olives balances the sweet vegetables while seasonal summer herbs add freshness. The dish is simply delicious served with grilled crusty bread as a light lunch.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 40 minutes

Ingredients:

• 3 aubergines, cut into large chunks
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, peeled and crushed
• 3 ripe beef tomatoes cut in chunks (or 6 medium sized tomatoes)
• 1tbsp tomato puree (optional)
• 1 red pepper, de-seeded and cut into chunks
• 1 tbsp capers, rinsed and drained
• Handful of black olives
• 1-2 tsp sugar
• 2 tbsp red wine vinegar
• Sea salt
• Handful of chopped fresh herbs e.g. basil, oregano, flat leaf parsley
• 1 tbsp pine nuts, toasted

Method

1. Heat 2 tbsp of oil in a large non-stick frying pan, add the aubergine and season with a good pinch of salt. Toss the aubergine around in the oil and cook on a high heat for about 5-8 minutes until golden brown. You may need to do this in two batches.
2. Add the remaining oil, onion and garlic and continue cooking on a low to medium heat, stirring frequently until the onions are soft.
3. Add the tomatoes, tomato puree, peppers, capers and olives and cook on a low heat for 25 minutes until the vegetables are soft.
4. Add the sugar and vinegar and cook for a further 5 minutes until the sauce thickens.
5. Season with salt and stir gently.
6. Sprinkle with herbs and pine nuts and drizzle with extra virgin olive oil.
7. Serve warm with crusty bread or as a side dish with grilled meat or fish.

Tips

• Add a tbsp of tomato puree to the recipe if the tomatoes are lacking in flavour.
• Caponata can be made in advance and gently re-heated when required. Any leftovers make a great vegetarian sandwich filling.

Butternut Squash and Pomegranate Jewelled Pilau Rice

Pilau rice is the perfect accompaniment to a curry feast. Colourful and fragranced with aromatic spices, this vegan recipe is a delight for the senses and will brighten even the darkest Winter nights.

Serves: 4-6

Prep Time: 30 minutes

Cooking Time: 1 hour

Ingredients:

• Pinch of saffron strands
• 1 small red onion, peeled and cut into wedges
• 1 small white onion, peeled and cut into wedges
• 1 large butternut squash, cut in half, seeds removed and cut in slices.
• 2 tbsp coconut oil
• 2 tsp ground coriander
• 1 tsp cinnamon
• 2 tsp cumin seeds
• 300g basmati rice
• Salt to taste
• 1 red chilli
• 2 green chillies
• 2 cloves of garlic, sliced
• 1 thumb sized piece of fresh ginger, peeled and sliced
• 2 cinnamon sticks
• 6 whole cloves
• Flaked coconut, a handful
• Fresh coriander
• Fresh mint
• 1 pomegranate, prepared (skin and pith removed, seeds retained)
• 1 lime

Method

1. Place the saffron strands in a heat proof measuring jug and pour over 600ml of boiling water, then set aside to infuse.
2. Place the onions and butternut squash in a large roasting tin and drizzle with 1 tbsp of coconut oil. Add the coriander, cinnamon and cumin and mix well to ensure the vegetables are coated with the oil and spices.
3. Roast the vegetables in a hot oven (220°C / fan 200°C / gas 7) for 30-40 minutes until the vegetables are tender and slightly charred.
4. Meanwhile place the rice in a large bowl and cover with cold water.
5. Heat the remaining coconut oil in a deep saute pan. Add the chillies, garlic, ginger, cinnamon sticks and cloves.
6. Rinse and drain the rice and add to the pan. Stir well with a wooden spoon to ensure all the grains of rice are coated with the fragranced oil.
7. Pour in the saffron infused water, add the salt and bring to the boil. Cover with a lid or foil, reduce the temperature to a low heat and cook for 20 minutes.
8. Spoon the cooked rice into a large serving dish. Then add the roasted vegetables and fold gently into the rice.
9. Garnish with fresh coriander, mint, coconut flakes and pomegranate seeds. Serve with wedges of lime.

Chickpea and Vegetable Soup

A wholesome and nutritious soup packed with vegetables. The perfect way to make use of store cupboard staples and seasonal ingredients. Leftover soup is delicious re-heated and shared into flasks for satisfying healthy lunches.

Serves: 4-6

Prep Time: 20 minutes

Cooking Time: 40 minutes

Ingredients:

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 stick of celery, cut into small pieces
• 1 small courgette, cut into small pieces
• 1 large carrot, peeled and cut into small pieces
• salt and freshly ground black pepper
• 2 large cloves garlic, peeled and crushed
• 1 tbsp fresh thyme, leaves picked (or 2 tsp dried oregano)
• 1 large potato (or 3 medium potatoes) peeled and cut into cubes
• 2 x 400g tin chickpeas, drained
• 1 litre vegetable stock
• 2 large handfuls fresh spinach
• 1 lemon, cut in half

Method

1. Heat the oil in a large saucepan over a medium heat. Add the onion, celery, courgette, and carrot. Season with salt and pepper and cook over a low heat for 10 minutes. Stir with a wooden spoon until the vegetables are soft but not brown.
2. Add the garlic and herbs and cook for a minute or two before adding the potatoes and chickpeas. Stir and cook for a further 5 minutes.
3. Pour in the hot vegetable stock. Bring to a boil, reduce the heat and simmer for 10 minutes or until the potatoes are soft whilst still retaining their shape.
4. Using a ladle, take two spoonfuls of the soup and blend until smooth before returning it to the saucepan.
5. Add the spinach and cook until wilted and add a squeeze of lemon juice.
6. Taste the soup, adjusting the seasoning if necessary.
7. Spoon into warmed bowls, garnish with a slice of lemon and serve with crusty bread.

Tips:

• Replace the chickpeas with tinned cannellini beans if you prefer.
• For a thicker soup remove 3 ladle spoons of soup to the blender.
• Adjust the vegetables according to the season. You could also add a handful of small pasta e.g. orzo for a more substantial meal.
• Add kale instead of spinach.

Stellar is the number one choice for passionate home chefs and these Veganuary recipes have been developed to inspire and help embrace the joy of cosy winter dining. 

For more information visit stellar.co.uk