Here are four delicious plant-based dinner recipes to tuck into this January…

If you’re thinking about cutting down the amount of meat in your diet, taking on Veganuary, or just looking for some recipe inspiration, we’ve got four flavour-packed plant-based dinner recipes for you to enjoy this January.

Packed with fresh, good-for-you ingredients, nourishing grains and pulses to keep you feeling full and delicious flavours that you can always look forward to, our Balanced recipes are the perfect way to kick start good eating habits in the new year.

If you’re looking for recipe inspiration to kick-start a healthy and balanced new year, these recipes are just the thing to fill your recipe box with.

Why you should choose our balanced plant-based dinner recipes:

• All of our plant-based balanced recipes are developed by in-house chefs & approved by a nutritionist.
• Under 600 calories, they are low in salt, sugar & fat, making them the perfect thing to kick off good eating habits this year.
• All of our plant-based recipes include pulses, whole grains and lots of fresh vegetables that will keep you feeling full
• Wholesome, flavour-filled meals that will satisfy the whole household.

Week 1: Dairy-Free Risotto with Butternut Squash, Sage, Caramelised Onions and Hazelnuts

Hearty, wholesome, and naturally creamy, our dairy-free plant-based butternut squash risotto is the perfect recipe for a cosy night in. Sage and butternut squash is a delicious flavour combination, especially when roasted together in the oven before being mashed into a rough purée. Mashing the squash thickens the risotto, as well as giving it a deliciously creamy texture. Serve in deep bowls and top with the lemony dressed rocket and chopped hazelnuts.

Week 2: Mexican Goodness Bowl with Roasted Squash, Black Beans and Tomato Salad

Packed with Vitamin C and containing nearly zero grams of fat, sodium or sugar, cauliflower is the hero ingredient in this delicious vegan recipe. Cauliflower ‘nuggets’ are coated with mustard, jerk seasoning and panko breadcrumbs and baked in the oven until golden and crispy. Served with a smokey black bean and spinach stew and finished off with a sprinkling of fresh coriander, it’s a great dish to enjoy for a wholesome mid-week dinner.

Week 4: Vegetable Packed Soup

Packed with fresh, hearty ingredients like carrots, peppers, cavolo nero and cannellini beans, our delicious plant-based soup is the perfect recipe for chilly winter evenings. For added texture, we’ve topped the soup with charred roasted cauliflower and a nutty salsa verde which can be made from scratch in minutes. Quick to prep and packing in three of your five-a-day, it’s a go-to if you’re in need of a healthy pick me up.