Vibrant vegan recipes to help keep you on track during Veganuary

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WE have two more great vegan recipes this week ‚Äď to keep you on track if you are taking part in Veganuary, or simply trying to eat a little more healthily in the wake of Christmas indulgence.

Now we are back in lockdown, I want to keep things upbeat.

Ryan Ball

The Batch Lady shares two tasty recipes to keep you on track for Veganuary[/caption]

These recipes are super-easy to make, full of goodness, vibrant and fun‚ÄČ.‚ÄČ.‚ÄČ.‚ÄČso are sure to give you a little boost.

Both can be made in advance, then frozen and grabbed from the freezer when you need a quick and healthy meal.

Easy vegan beetroot soup

Serves: 4

This soup is easy to freeze and can be cooked up in 15 minutes

Prep time: 10 minutes

Cook time: 5 minutes


  • 1‚ÄČtbsp oil
  • 230g frozen diced onions
  • 200g fresh celery, diced
  • 1‚ÄČtbsp frozen chopped garlic
  • 14 pre-cooked beetroots
  • 1‚ÄČtbsp dried thyme
  • 1‚ÄČtbsp vegan runny honey/ vegan honey alternative
  • 1‚ÄČlitre vegetable stock


  1. In a large ­frying pan, heat the oil and then add the frozen onions, frozen celery and frozen garlic. Cook until soft.
  2. Cut the beetroot into chunks and add this to a blender along with the cooked onion and ­celery mix.
  3. Add the thyme, honey, stock and some salt and pepper, then blend everything together until smooth.
  4. You may have to do this in portions depending on the size of your blender or jug. If you don’t have a free-standing blender, you can do this in a large jug with a hand blender (though watch out for beetroot juice).
  5. Add the soup to sealable freezer soup bags.

Ready to freeze: Place soup in labelled freezer bags in the freezer.

Ready to eat: Remove the soup from the freezer and leave to defrost fully. Heat until piping hot and serve.

Spicy vegan bean burgers

Serves: 6

Serve these burgers alongside potato wedges and corn on the cob

Prep time: 5 minutes

Cook time: 10 minutes


  • 1 x 400g can five-bean salad
  • 1 x 400g tin vegan taco mixed beans
  • 140g grated carrot
  • 45g breadcrumbs
  • 1tbsp fajita mix


  1. Drain the beans and add both tins to a mixing bowl.
  2. Add the grated carrot, breadcrumbs and fajita mix and combine well with your hands.
  3. Tip the mixture on to a clean, flat surface and divide into six equal patties.
  4. If cooking straight away, make into thick patties and cook in a hot frying pan with a small amount of oil for around 4 minutes on each side until golden brown and piping hot.

Ready to freeze: Place the uncooked patties in a large freezer bag. These burgers can easily break so care is needed when handling.

Freeze alongside a bag of buns, portioned out frozen potato wedges or frozen corn on the cob, for a full meal that is easy to grab from the freezer.

Ready to eat: Defrost and cook in frying pan over a medium heat until each side is golden brown and inside is piping hot, usually 4 minutes each side.

  • The Batch Lady: Shop Once. Cook Once. Eat Well All Week (HQ, ¬£20) and The Batch Lady Meal Planner (HQ, ¬£9.99) are out now.
  • Watch The Batch Lady prepare her recipes at and pick up next Saturday‚Äôs paper for Suzanne‚Äôs fabulous slow-cooker recipes.

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