Make ‘Veganuary’ Last All Year

Backed by PETA supporters Paul McCartney, Alicia Silverstone, and Joaquin Phoenix, our friends at UK-based Veganuary have been providing people around the world with incentives to help them go vegan. So what better way to celebrate than with the launch of The Official Veganuary Cookbook? It features 100 recipes, making it a great gift for any cook, including those holdouts who still haven’t given up meat, eggs, and dairy. Enjoy these adapted selections, then pick up some more at the PETA Shop.

Brazilian Eggplant Stroganoff

YOU’LL NEED

2 medium eggplants, cut into bite-size pieces
2 tsp. apple cider vinegar
1 Tbsp. olive oil
3 cloves garlic, minced
1 medium onion, chopped
1 green pepper, chopped
Salt, to taste
1 3/4 cups vegan tomato sauce
2 Tbsp. Dijon mustard
1 scant cup oat milk

METHOD

• Put the eggplant in a bowl and cover with water. Add the vinegar and soak for 10 minutes, then drain.
• Heat the oil in a large skillet over medium-high heat. Add the garlic and onion, and sauté until golden, about 8 to 10 minutes.
• Add the eggplant and green pepper. Season with a little salt and cook for 10 minutes.
• Add the tomato sauce, the mustard, and 1/2 cup water. Mix well and bring to a boil. Simmer for 3 to 4 minutes.
• Add the oat milk and adjust the salt. Simmer until thickened, about 5 to 10 minutes.

Tofu and Shiitake Ramen

YOU’LL NEED

1 large onion, peeled and diced
1 Tbsp. sunflower oil
2 cloves garlic, minced
1 1/2 -inch piece of fresh ginger, grated
3/4 cup dried shiitake mushrooms
4 1/4 cups vegetable stock
2 Tbsp. miso paste
3 Tbsp. soy sauce
7 ounces dried ramen or rice noodles
1 cup diced smoked or marinated tofu
1 head bok choy, quartered
2 carrots, julienned
1 Tbsp. sesame oil
Beansprouts, crumbled nori, cilantro, green onions, and/or chili flakes (optional)

METHOD

• In a large pot over medium heat, sauté the onion in the oil until softened. Add the garlic and ginger and cook for another 2 to 3 minutes.
• Add the mushrooms, stock, miso, and soy sauce, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 15 minutes.
• Strain the liquid and return it to the pot, retaining the mushrooms but discarding the onions, garlic, and ginger pulp. Slice the mushrooms.
• Add the mushrooms, noodles, tofu, bok choy, and carrots to the pot, bring back to a boil, and simmer for 5 to 7 minutes. Stir in the sesame oil.
• Serve topped with beansprouts, nori, cilantro, green onions, and/or chili flakes (optional).

Roasted Red Pepper and Walnut Dip

YOU’LL NEED

1 cup shelled walnuts
2 red peppers, halved and deseeded
1 clove garlic, minced
2 Tbsp. olive oil
2 Tbsp. tomato paste
2 Tbsp. pomegranate molasses (optional)
1/2 cup breadcrumbs
1 tsp. ground cayenne
1/2 tsp. ground cumin
1 tsp. salt

METHOD

• Heat the oven to 400°F/180°C.
• Put the walnuts on a baking tray and toast for 7 to 8 minutes. Allow to cool.
• Increase the oven temperature to 450°F/210°C. Roast the red peppers, cut side down, for 25 minutes, then turn them over and roast for another 10 minutes, until slightly charred.
• Place the peppers in a bowl and cover. Let sit for 10 minutes then peel off and discard the skins.
• Put the peppers, walnuts, garlic, and remaining ingredients into a food processor. Blend until smooth.