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6 min read

This Week’s Vegetable Box Feature: Easy Vegan Recipes featuring this week’s bundle.

Happy 2024!Kicking off the first vegetable box and blog of 2024 with easy vegan recipes.

Are you participating in Veganuary?

Did you know this movement/non-profit organization was started in 2014? It encourages people worldwide to try vegan for January and beyond. Since it started, millions of people have signed up for the one-month vegan pledge and participants live in over 228 different countries around the world.

Whether you are participating for the month, trying it for a week, are Vegan 365 days, or just looking for a new recipe for tonight’s dinner, I hope you enjoy this week’s recipes!




Zingy Carrot Ginger Soup

Created by: Vista Magazine

Delicious on a cold January day for either lunch or dinner! You will love the creaminess from the hidden source of protein and healthy fats.



1 TBSP coconut oil

½ large red onion (approx. 1 cup) diced

4 cloves garlic, roughly chopped

2 TBSP fresh ginger root, diced

5-6 carrots, washed and sliced

1 tsp turmeric powder

4 cups filtered water

½ cup hemp seeds

½ tsp each: sea salt & pepper

Optional toppings: lime juice, pumpkin seeds, non-dairy yogurt or fresh cilantro


1. In a large soup pot, heat coconut oil on medium heat. 2. Add onions and cook down for 3 minutes (until starting to soften). 3. Add ginger, garlic, and turmeric, stir and cook another 2 minutes (if veggies start sticking to bottom of pot, just add a splash of water).

4. Add carrots and water and bring to a boil. Reduce and summer for 15 minutes until carrots are fork tender. 5. Remove from heat, add hemp seeds and salt & pepper and puree with immersion blender until smooth and creamy.

5. Sprinkle the parsley over and serve with a slice of Roquefort cheese on top or on the side.


Sweet Potato & Parsnip Curry

Created by: The Flexitarian

This sweet potato & parsnip curry has a fragrant and creamy sauce made with fresh tomatoes, coconut milk and a delicious spice blend.



2 TBSP vegetable oil

1 onion – finely diced

2 TBSP mild curry powder

1 TBSP dried curry leaves (delicious even without these)

1 ½ TBSP finely grated fresh ginger

3 cloves garlic – grated

1/2 tsp chilli powder

1 TBSP tomato paste

1 lb sweet potato – peeled and cut into 2cm cubes

1 lb parsnip – peeled and cut into 2cm cubes

½ lb cherry tomatoes

2 cups vegetable stock

1 cup water

7oz frozen peas

14 oz coconut milk 

14 oz can chickpeas

juice of 1/2 lemon

salt to taste

red chilli or chilli flakes to serve

fresh coriander to serve

dairy free yogurt to serve


1. Heat the vegetable oil in a large sauce pan. Gently fry onion until soft. Add mild curry

powder, curry leaves, grated ginger, garlic, chilli powder and tomato paste. Fry together for a couple of minutes.

2. Add diced sweet potatoes, parsnips, cherry tomatoes, vegetable stock and water. Bring to the boil then cook for 15mins under medium heat. Add frozen peas, coconut milk, drained chickpeas. Carry on cooking for 10 mins or so, until the vegetables are cooked and the sauce has thickened.

3. Season to taste with lemon juice and salt.

4. Serve with red chilli, chopped fresh coriander leaves, (dairy free) yogurt and warm flatbreads.


Best Ever Vegan Breakfast Potatoes

Created By: The Minimalist Baker

Don’t forget about breakfast! Simple 3-step vegan breakfast potatoes with the crispiest brown edges ever! Just 5 ingredients and less than 30 minutes required.



1 lb red potatoes (scrubbed clean and dried)

3-4 TBSP vegan butter (or olive oil)

1 tsp sea salt

1/2 tsp garlic powder

1/2 tsp ground black pepper


1. Heat a skillet to medium heat, or an electric skillet to 350 degrees F (176 C).

2. “Bake” your potatoes in the microwave for 4-6 minutes total (flipping once halfway through) until they have a little give when squeezed. Alternatively, bake them in a 400-degree F (204 C) oven placed directly on the rack for roughly 20-35 minutes, depending on their size, until soft to the touch.

3. Cut cooked potatoes into bite-sized pieces (I usually quarter mine), and place vegan butter 1 Tbsp at a time onto the hot skillet. Only add enough to accommodate all of your potatoes.

TIP: Place potatoes, one by one, onto the skillet directly in the melted butter ensuring both exposed cut sides touch the butter and get some cook time in the skillet. This will ensure all sides get crispy brown.

4. Once all potatoes are on the skillet, spray the top with avocado or olive oil (optional) and season with half of the seasonings. Spraying them with oil helps the seasonings stick to the skin.

5. After about 4 minutes, use a fork or spatula to tip the potato over onto its other side to brown evenly.

6. After another 3-4 minutes, flip the potatoes on their backsides (skin side down) and season with remaining salt, pepper and garlic powder. Cook for another 2-4 minutes until crispy and golden brown on all sides.

7. Serve with hot sauce, these potatoes go great with a Tofu Scramble.


Vegan Brown rice mushroom risotto

Created by: Cory Varga

A delicious and nutritious vegan mushroom risotto made with wholegrain arborio. This brown rice wild mushroom risotto is easy to make, hearty and can be served for dinner and lunch.



1 1/3 cup brown rice

1 2/3 serving (5 fl oz) white wine

6 cups broth, made from vegetable stock

2 cups mushroom, chopped

1 shallot, chopped

1/2 tsp ginger

1/2 tsp paprika

1/2 tsp ground coriander

1/2 tsp thyme

1 tsp olive oil

1 clove garlic

4 TBSP nutritional yeast (optional)



1. Add a little olive oil in a deep, non-stick, frying pan and fry the chopped shallot until translucent. Add the garlic and fry for another 30-60 seconds until it becomes aromatic. Add the paprika, ginger, ground coriander and thyme and fry for another 30-60 seconds until combined.

2. Add the chopped mushrooms and mix well. If the frying pan is too dry, add another tablespoon of olive oil. Add the wholegrain arborio. Mix well until all ingredients are evenly coated in all spices. Turn up the heat.

3. Add 250 ml white wine to the frying pan. Mix a little with a wooden spoon. Any harsh wine flavours will evaporate and leave the risotto with a tasty essence.

4. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.

5. Keep adding ladleful’s of stock, stirring and allowing all liquid to be absorbed before adding the next. This will take around 25 minutes.

6. Taste the rice. Is it cooked yet? Remember that brown rice cooks a lot slower than normal rice. Carry on adding stock until the rice is soft but with a slight bite.

7. If you run out of stock before the rice is cooked, add some more boiling water. Normally 1.5 litres of low salt stock is enough to cook 250g of wholegrain arborio.

8. Remove the pan from the heat and add your nutritional yeast.

9. Place a lid on the pan and allow to sit for around 2 minutes. This is what makes the perfect risotto. Served immediately and enjoy.


Brussels Sprouts with Tahini

Created by: Lauren Bossi

These make a delicious lunch, dinner side dish or appetizer!



2 heaping cups raw brussels sprouts

1 TBSP tahini

1 TBSP warm water

1 TBSP olive oil

1 TBSP of nutritional yeast (plus more for topping)

2 tsp lemon juice

½ tsp paprika

½ tsp garlic powder

½ tsp salt


1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or non-stick spray.

2. In a small bowl, combine the tahini, water, oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt and stir until a smooth sauce is formed.

3. In a medium sized bowl, toss the brussels sprouts with the sauce until pieces are nearly completely covered.

4. Lay the brussels sprouts out on the baking sheet and top with more nutritional yeast, salt and pepper. Next, place in the oven for 30 to 35 minutes, turning over halfway through to ensure an even roast. Once lightly browned, remove from the oven.



Recipes are curated by Lauren

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