Veganuary Your Way

Tesco is here to help you do Veganuary your way. Cooking vegan meals might seem daunting, but egg-, meat- and dairy-free recipes can be easy and delicious. From alternative versions of your family favourites to new veg-packed ideas, Tesco have got got plenty of vegan recipes for you to try!

Whether you follow a vegan diet full-time or are looking for some meat-free Monday inspiration, we’ve got a recipe for you. From a colourful roasted-vegetable tart to plant-based twists on classics such as shepherd’s pie and macaroni cheese, these vegan meals are sure to inspire.

1.  Vegan Mushroom Carbonara

Vegan mushroom carbonara



75g dairy-free butter or olive oil

1 medium onion, diced

4 garlic cloves, finely chopped

60g plain flour

200ml white wine

700ml unsweetened soya or almond milk

1 tbsp miso paste

½ tsp smoked paprika

½ tsp garlic granules

500g spaghetti

240g frozen peas

1 tbsp capers

chopped fresh parsley, to serve


For the mushroom ‘bacon’

240g shiitake mushrooms, sliced

4 tbsp reduced-salt soy sauce

2 tbsp olive oil

¾ tsp smoked paprika

1 tsp garlic granules



  1. First, make the mushroom ‘bacon’. Preheat the oven to gas 6, 200°C, fan 180°C. Put the mushrooms in a small bowl with the soy sauce, oil, paprika, garlic granules and ¼ tsp black pepper; stir to coat. Set aside to marinate for 15 mins. Spread evenly over a lined baking sheet and bake for 30 mins, then set aside.
  2. Heat the dairy-free butter or oil in a saucepan over a medium-high heat. Add the onion and garlic and fry for 3 mins until they begin to turn translucent. Stir in the flour then gradually add the wine, whisking to create a smooth roux. Whisk in the milk, miso, smoked paprika, garlic granules and some seasoning and simmer for 5 mins. Remove from the heat, put in a blender and blitz until smooth. Transfer to a clean saucepan and reheat over a low-medium heat, stirring regularly.
  3. Meanwhile, cook the spaghetti in a large pan of boiling water for 10-12 mins or until al dente, adding the peas for the last 3 mins. Drain then return the spaghetti and peas to the pan. Pour over the creamy sauce, then add the capers and mushroom ‘bacon’. Mix well, then serve immediately sprinkled with the parsley.


2.  Carrot, Cumin and Peanut Butter Burgers

Not just for spreading on bagels and toast, peanut butter is a very versatile store cupboard ingredient that can be used in plenty of dishes. These crisp, spiced carrot burgers are held together by creamy butterbeans and peanut butter and can be made in advance for an easy vegetarian (and vegan!) meal that doesn’t break the bank.

Carrot, cumin and peanut butter burgers



3 tbsp vegetable oil

500g carrots, grated

3 garlic cloves, crushed

2 tsp cumin seeds

210g tin butter beans, drained

4 tbsp crunchy peanut butter

1 lime, zested, plus 1 tbsp juice

2 tbsp self-raising flour

1 large red onion, sliced

2 tsp demerara sugar

2 tbsp red wine vinegar

3 tbsp natural breadcrumbs

1 medium avocado, thinly sliced

4 crusty white rolls, halved

4 round lettuce leaves

2 medium vine tomatoes, sliced



  1. Heat ½ tbsp of the oil in a large lidded pan over a medium heat. Fry the carrots for 10 mins, then add the garlic and cumin seeds and fry for 1 min more.
  2. Put the beans, peanut butter, lime zest and flour in a food processor. Season and blitz until smooth. Add half the carrot, pulse briefly, then add the rest and pulse to combine. Be careful not to blend too much or the mix will be too wet. Chill for 30 mins to firm up.
  3. Meanwhile, wipe the frying pan with kitchen paper, then heat ½ tbsp oil over a low heat. Add the onion and a pinch of salt, cover and fry for 7-8 mins, stirring occasionally, until softened slightly. Remove the lid, add the sugar and vinegar and increase the heat to high; simmer vigorously, uncovered, for 3 mins. Transfer to a bowl.
  4. Put the breadcrumbs on a small plate. Divide the chilled carrot mix into 4 and, with damp hands, shape into patties about 2.5cm thick. Roll in the breadcrumbs to coat.
  5. Wipe out the frying pan and heat the remaining oil over a low heat. Fry the burgers for 9-10 mins until golden brown and crisp, turning halfway. Toss the avocado with the lime juice. Serve the burgers in the rolls with the lettuce, tomato, avocado and onions.


Freezing and defrosting guidelines (uncooked burgers only)



3 tbsp olive oil

2 large aubergines, finely chopped

1 onion, finely chopped

2 garlic cloves, crushed

2 x 400g tins chopped tomatoes

2 tsp dried oregano

150g porridge oats

handful basil, finely chopped, plus extra to serve

1 tsp salt

400g whole wheat spaghetti



  1. To make the vegballs, heat 1 tbsp of the oil in a large saucepan over a medium heat. Add the aubergine and half the onion and cook for 8-10 mins, stirring occasionally, until softened. Tip the mixture into a food processor and leave to cool slightly.
  2. For the sauce, return the saucepan to the heat and add another 1 tbsp of oil. Add the remaining onion and cook for 10 mins until softened. Add the garlic and cook for 1 min. Pour in the tomatoes and 200ml water, reduce the heat to low and season to taste. Cook for 15 mins, stirring occasionally.
  3. Once the aubergine has cooled slightly, add the oregano, oats, basil and salt to the food processor. Pulse the mixture a few times until it comes together.  With wet hands to stop it sticking (the mixture will be very soft), roll the mixture into 16 balls.
  4. Place the remaining oil in a large non-stick frying pan over a medium heat. Add the vegballs and cook for 5-8 mins or until lightly browned.
  5. Meanwhile, bring a large saucepan of salted water to the boil and cook the spaghetti to pack instructions. Drain and add to the tomato sauce, tossing to coat. Add the vegballs then divide between bowls and top with a few extra basil leaves.


Tip: Try using the aubergine vegballs in a wrap with houmous and slaw for a colourful veggie lunch.

4.  Vegan Cauliflower Curry

Full of warming spices and a hit of chilli, this simple cauliflower curry is quick and easy to prepare, and even easier to eat. Suitable for vegans, the gorgeous yellow sauce has cooling coconut to balance the bird eye chillies, and is served with crunchy cashews and fresh coriander.

Vegan cauliflower curry



1 tbsp vegetable oil

1 red onion, finely chopped

1 garlic clove, finely chopped

4 dried bird eye chillies

1 tsp ground coriander

1 tsp ground cumin

2 tsp fennel seeds

12 cardamom pods, seeds removed and crushed

6 whole cloves

1¼ tsp turmeric

½ tsp cinnamon

1 large cauliflower, broken into small florets (around 650g)

400ml tin coconut milk

250ml vegan-friendly hot vegetable stock

300g basmati rice

75g mangetout

2 tbsp cashew nuts, toasted

chopped fresh coriander, to serve



  1. Heat the oil in a large pan over a medium heat. Fry the onion for 7 mins until starting to soften. Add the garlic and cook for a further 2 mins.
  2. Increase the heat and add the chillies, all the spices and the cauliflower florets. Fry for 5 mins, stirring frequently, then add the coconut milk and vegetable stock. Bring to a boil then reduce the heat and simmer, covered, for 10 mins.
  3. Meanwhile, cook the rice to pack instructions.
  4. Once the cauliflower is tender, uncover the pan and add the mangetout. Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly. Serve the curry with the cooked rice and a scattering of toasted cashew nuts and chopped coriander.


Tip: You can pick out the whole dried chillies before serving if you prefer it slightly less spicy.

5.  Vegan Shepherds Pie

We’ve created a meat and dairy-free version of this absolute family favourite – everyone will love this vegan Shepherd’s pie recipe. Earthy mushrooms and lentils are topped with crisp, crushed potatoes for a hearty, yet healthy dinner that’s ready in just 30 minutes.

Vegan shepherd's pie



500g miniature potatoes

½ x 30g pack flat leaf parsley, finely chopped

3 tbsp olive oil

1 onion, finely chopped

1 x 625g family pack mushrooms (closed cup)

2 garlic cloves, finely chopped

¼ tsp crushed chillies

250g ready-to-eat puy lentils

400g tin chopped tomatoes

2 tbsp tomato purée



  1. Cook the potatoes in a pan of boiling water for 12-15 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley.
  2. Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Add the onion and cook, stirring regularly, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
  3. Stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. Simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. Season. Preheat the grill to high.
  4. Tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. Drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.


6.  Vegan Mac ‘n’ Cheese

Hearty, rich and creamy, macaroni cheese is a comfort food classic, and this clever vegan mac and cheese recipe ensures it can still be enjoyed on a dairy- and egg-free vegan diet. Sweet butternut squash adds richness to the sauce, and a crunchy crouton topping is the perfect finish. What’s more, this recipe is healthy, too.

Vegan mac and cheese



1 medium butternut squash, seeded and chopped into 2cm cubes

2 tsp olive oil

300g macaroni

1 ltr unsweetened soya milk

1 onion

100g dairy-free soya spread

80g plain flour

1 tbsp Marmite

1 tsp English mustard

large handful baby spinach

40g homemade vegan bread croutons

10 cherry tomatoes, halved



  1. Preheat the oven to gas 6, 180°C, fan 200°C. Spread the squash out on a baking tray, drizzle with the oil and toss to combine. Roast in the oven for 20 mins.
  2. While the squash is in the oven, cook the macaroni to pack instructions.
  3. Peel and chop the onion in half and add to a pan with the milk, then gently heat until bubbling. Remove the onion and set the milk aside.
  4. Melt the spread in a large saucepan over a low heat then slowly add the flour, whisking until a paste forms. Then slowly pour the warm milk into the paste, whisking after each addition until smooth. Once you have added all of the milk and you have a smooth liquid, bubble for 8 mins over a low heat, whisking occasionally to prevent sticking, until thick. Stir in the Marmite and English mustard.
  5. Once cooked, mash a third of the roasted butternut into the white sauce. Season to taste. Drain the pasta and tip it into the sauce along with the rest of the squash chunks and the baby spinach. Stir gently to combine, then transfer the mixture to a large, ovenproof dish.
  6. Put the croutons in a sandwich bag and gently bash with a rolling pin until they are a rough crumb-like consistency. In a bowl, add a small splash of water to the crumbs, combine and leave to stand for a few mins. Dot the halved cherry tomatoes over the top of the pasta and scatter over the crumbs. Bake in the oven for 20 mins or until golden and bubbling.


7.  Vegan Aubergine and Red Pepper Lasagne

Lasagne is always a family favourite, and this vegan lasagne recipe is sure to be no different. With a hearty aubergine and red pepper filling, plus a creamy white sauce, you won’t miss the meat or dairy in this pasta feast.

Vegan aubergine and red pepper lasagne



3 tbsp olive oil

2 aubergines, chopped into small chunks

1 red onion, finely chopped

1 red pepper, diced

3 garlic cloves, finely chopped

½ red chilli, deseeded and finely chopped

1 tsp thyme leaves

2 x 400g tins chopped tomatoes

2 tbsp tomato purée

1 tsp sugar

1 tbsp balsamic vinegar

12 lasagne sheets (you may need 1-2 more, depending on the size of your dish)

For the white sauce

500ml unsweetened soya milk

½ onion, peeled

50g dairy-free spread

40g plain flour

1 tsp yeast extract

½ tsp English mustard


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp olive oil in a large frying pan and fry half the aubergine until golden. Transfer to a plate while you repeat with another 1 tbsp oil and the remaining aubergine.
  2. Heat the remaining oil in the frying pan and add the onion and red pepper. Fry for 5 mins until softened. Add the garlic, chilli and thyme and cook for 2 mins, stirring regularly.
  3. Add the aubergine back into the pan along with the chopped tomatoes, tomato purée, sugar, vinegar and a splash of water. Simmer for 10 mins until thickened, then season to taste.
  4. Meanwhile, make the white sauce. Put the milk and the onion half in a saucepan and gently heat until just bubbling. Remove the onion and set the milk aside.
  5. Melt the spread in a separate saucepan, then stir in the flour until you have a smooth paste. Slowly pour in the warm milk, stirring well as you go, until smooth. Continue to simmer very gently for 8-10 mins, stirring often to prevent it sticking, until you have a thick sauce. Finally, stir in the yeast extract and mustard.
  6. Spoon a third of the aubergine sauce into the bottom of a deep baking dish, arrange a third of the pasta sheets in a layer over the top (snapping pieces to fill in any gaps) then spoon over a third of the white sauce. Repeat with the remaining sauces and pasta to create 2 more layers, finishing with a layer of white sauce. Bake for 50 mins or until golden and bubbling.


Tip: If serving to vegan guests, double check that the lasagne pasta sheets are egg-free.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.


8.  Roasted Vegetable Tart

This nutty-based and gluten-free vegan vegetable tart recipe, with a fragrant pesto, is sure to be a Sunday lunch crowd pleaser.

Roasted vegetable tart



2 large sweet potatoes, skin on, cut into 2cm wedges

200g cherry tomatoes

2 red onions, peeled and cut into 1cm wedges

1 tbsp balsamic vinegar

2 tbsp olive oil


For the base

35g pumpkin seeds

125g whole almonds, skin on

40g unsalted cashew nuts

100g whole peeled chestnuts, cooked

75g coconut oil

1 tbsp pure maple syrup

8 sprigs rosemary, leaves removed


For the pesto

60g basil, plus extra leaves to serve

60g unsalted cashew nuts, roasted

2 garlic cloves, peeled

85ml extra-virgin olive oil



  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato, tomatoes, onion, vinegar and oil in a roasting tin, season, toss then roast for 30-35 mins.
  2. Reduce the oven to gas 4, 180°C, fan 160°C. Roast the pumpkin seeds, almonds and cashews in a baking tray for 6-8 mins, until they go a shade darker. Blitz in a food processor with the remaining base ingredients and a little salt until a sticky dough forms.
  3. Shape the dough into a rough log. Place between two sheets of nonstick baking paper and roll out to a thin 36cm x 25cm rectangle. Even out the edges with your fingers. Remove the top layer of paper and slide the tart and bottom layer of paper onto a tray. Bake in the oven for 15-20 mins, until golden. Remove and leave to cool.
  4. To make the pesto, blitz the basil, nuts, garlic and ½ tsp salt in a food processor. Add the oil gradually, whizzing until combined. Dollop the pesto over the tart base, leaving an edge.
  5. Top with the veg and scatter over some basil. Serve at room temperature.

9.  Vegan Roasted Carrot Risotto

With its vibrant orange colour, this healthy vegan roasted carrot risotto recipe is sure to raise a smile. Made without butter or cheese this vegan recipe is still rich and delicious, using a carrot and garlic purée to add sweetness and creamy texture to the rice. Nutty, dry sherry works well with the earthy carrots and toasted seeds, but you can use white wine if preferred.

Vegan roasted carrot risotto



4 tbsp olive oil

2 onions, finely chopped

2 celery sticks, finely chopped (discarding any stringy bits)

4 garlic cloves, 2 left whole with skins on, 2 crushed

¼ x 30g pack thyme

1 x pack bunched carrots, trimmed, any large ones halved

300g risotto rice

100ml vegan-friendly dry sherry, such as Fino, or white wine

1.25ltr hot vegan-friendly vegetable stock, made with 1 vegetable stock pot

3 tbsp 4-seed mix



  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 3 tbsp of the oil in a wide saucepan or deep frying pan over a low heat. Add the onion, celery and the crushed garlic cloves. Pick the leaves from half the thyme sprigs and add to the pan along with a pinch of salt. Cover and cook gently for 10 mins or until softened, stirring occasionally.
  2. Meanwhile, place the carrots in a roasting tray with the whole garlic cloves and remaining thyme sprigs. Drizzle with the remaining 1 tbsp oil and season. Roast for 20-25 mins until just tender and slightly charred.
  3. Add the risotto rice to the onion mix and stir for 2 mins to toast the rice, then increase the heat to medium. Add the sherry (or wine) and simmer until the liquid has been absorbed. Add the hot stock one ladle at a time, stirring constantly and allowing the liquid to absorb each time before adding the next ladleful. Stop when you have about 2 ladles remaining.
  4. Remove the roasted carrots from the oven and discard the thyme sprigs. Set aside 12 of the carrots to serve, keeping warm. Add the rest of the carrots and garlic cloves (squeezed from their skins) to a food processor or blender with the remaining stock and blitz to a rough purée. Stir through the rice until fully combined, cooking for a final few minutes until the rice is tender.
  5. Add the seeds to a dry frying pan with a pinch of salt and toast for 2 mins over a medium heat, shaking the pan regularly to stop them burning. Serve the risotto garnished with the reserved carrots and toasted seeds sprinkled over.


Tip: If you can’t find slender bunched carrots, you can easily replace with regular varieties. Simply trim and chop about 550g of carrots into thin batons and roast as above.


10.  Stuffed Butternut Squash

Whether you’re a long term vegan, hosting vegan friends or just looking for some meat- and dairy-free dinner ideas, this tasty stuffed butternut squash recipe is the ideal simple midweek meal. With sweet leeks, chestnut mushrooms and hearty bulgur wheat, lentils and barley, this healthy vegan meal is super satisfying and ready in just over 1 hour. Serve with a side of tangy roast tomatoes, and enjoy!

Stuffed butternut squash



2 small butternut squash (about 500g each), halved lengthways and deseeded

3 tbsp olive oil

1 leek, trimmed and thinly sliced

1 garlic clove, crushed

150g chestnut mushrooms, sliced

1 tbsp white wine vinegar or cider vinegar

15g fresh flat-leaf parsley, chopped

250g pack bulgur wheat, green lentils and barley

2 x 230g packs sweet vine-ripened tomatoes



  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. Brush all over with 1 tbsp oil, then roast for 30-35 mins until softened.
  2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the leek and garlic, then cook for 3 mins, stirring occasionally. Add the mushrooms and cook for 3 mins until golden. Stir in the vinegar and parsley, remove from the heat and season to taste.
  3. Heat the bulgur wheat mix to pack instructions, then mix with the veg in the pan. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border. Chop the flesh and stir into the veg and bulgur mix. Use to fill the squash, then drizzle with 1 tbsp oil. Put the tomatoes next to the squash on the tray and roast for 15-20 mins until the squash is tender.


Tip: Try using any cooked grain or pulse to stuff the squash (e.g quinoa, rice and couscous would work well here too). Mix up the filling with your favourite veg.


11.  Potato and Corn Chowder

Made with seasonal Maris Piper potatoes, this easy vegan recipe is a comforting bowl of autumnal goodness. Packed with flavour, a hint of spice, and entirely dairy-free, it’s perfect topped with a sprinkling of fresh herbs and served with warm fresh bread for dunking.

Potato and corn chowder



2 tbsp olive oil

1 onion, finely chopped

1 celery stick, finely chopped

3 garlic cloves, crushed

1 tsp smoked paprika

1 Maris Piper potato (approx 250g), peeled and diced

1 red chilli, deseeded and finely chopped

1 tbsp plain flour

500ml almond milk, plus extra to taste

200g tin naturally sweet sweetcorn, drained

5g fresh flat-leaf parsley leaves

5g chives, finely snipped

fresh bread, warmed, to serve



  1. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery, garlic and paprika, and cook gently for 6-7 mins until the onion is translucent. Stir in the potato, chilli and flour, and cook for a further 2-3 mins until the flour has dissolved.
  2. Pour over the almond milk (it should just cover the potatoes, so top up with cold water if necessary) and continue to cook over a medium heat for 15 mins or until the potato is tender. Add the corn and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan.
  3. Add extra almond milk to thin the soup to your desired consistency. Reheat gently, seasoning to taste, then sprinkle with the parsley and chives. Serve with chunks of warmed bread.


12.  Vegan Moussaka

This vegan moussaka recipe swaps the white sauce normally used in this Greek favourite for an equally creamy, yet dairy-free butternut squash topping. The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato.

Vegan moussaka



2 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

400g tin chopped tomatoes

1 tsp dried oregano

1 large aubergine, sliced lengthways into 6

1 large courgette, sliced lengthways into 6

390g tin green lentils in water, drained and rinsed

1 beef tomato, thinly sliced

70g pack rocket, to serve


For the topping

350g frozen butternut squash

25g dairy-free spread

25g wholemeal flour

300ml cashew milk


  1. Heat 1 tbsp oil in a saucepan over a medium heat, add the onion and garlic and cook for 5 mins until softened slightly. Add the tomatoes, oregano, 150ml water and some seasoning. Simmer for 15 mins.
  2. Preheat the grill to high and line a large baking sheet with foil. Brush the aubergine and courgette on both sides with the remaining oil and put on the baking sheet. Grill for 3-5 mins each side until tender and golden.
  3. Preheat the oven to gas 5, 190°C, fan 170°C. Stir the lentils into the tomato sauce; simmer for 10 mins. Spoon half the sauce into a deep baking dish and cover with the courgette, followed by the sliced tomato; season. Spoon the rest of the sauce on top and cover with the aubergine. Set aside.
  4. For the topping, steam the butternut squash for 10-12 mins until tender, then blitz in a food processor until smooth. Melt the dairy-free spread in a saucepan over a medium heat; stir in the flour to make a paste. Remove from the heat and whisk in the cashew milk. Return to the heat, bring to the boil, then simmer, stirring, for 2 mins.
  5. Stir in the squash and season, then spoon the sauce over the aubergines. Bake for 25 mins. Serve with the rocket.