As a nation, we know we need to eat less meat to be sustainable.
It can be a daunting task, so we asked Greenpeace supporters to send us their favorite vegan meals ahead of Veganuary, a month-long challenge to eat only plant-based meals.
We were blown away by all the tasty plant-based recipes we received. It is this kind of energy that will support a strong transition from industrial meat to a way of feeding us that will protect our climate, help stop deforestation and also save water.
While we can’t highlight all of the submissions, we’ve selected some of our favorites, submitted by Greenpeace supporters across the country.
Check out some of our favorite recipes below, and submit yours here.
Marta’s Banana Oatmeal Cookies🍌
You can satisfy your sweet tooth with Marta’s Banana Oatmeal Cookies! This simple recipe is perfect for breakfast, a quick snack or a tasty dessert.
- 1 ripe banana
- 1 cup oats
- 1 tablespoon plant-based milk of your choice
- Ground flax seeds (optional)
- Cocoa powder (optional)
- Plant-based yogurt garnish (optional)
All you have to do is mash a ripe banana, add 1 cup or more of oats, and stir. Then add a splash of plant milk of your choice for a looser consistency if desired. Marta usually adds ground flax seeds for some healthy fats, but you can add any nuts you like and/or blueberries. For a chocolate version, add a little cocoa powder!
This is a sugar-free and oil-free version of the recipe, so you can place the cookie-sized portions on a silicone mat and bake for about 10 minutes (watch it). Toppings are key – anything from fruit and plant-based yogurt to peanut butter and molasses will do!
Piers Chocolate Strawberry Cake🍓
According to Piers, this devilishly delectable cake is simple to make and simply unforgettable. It’s perfect for a special occasion or a weekend at home when you just need a little vegan, chocolatey goodness in your life.
For the cake
- 370g self-rising flour
- 30g cocoa or cocoa powder
- 240g coconut sugar or sweetener of your choice
- 2 teaspoons baking powder
- 400ml vegan milk
- 160 ml unflavored oil
- 2 tablespoons vanilla extract
- 400g fresh strawberries
For the icing
- 250g icing sugar
- 30g cocoa or cocoa powder
- 100g vegan spread
To make the cake
- Lightly grease two sandwich molds (about 20 cm in diameter) and set aside.
- Sift the flour into a large bowl and add the cocoa/cocoa powder, sugar and baking powder. To mix together.
- Make a well in the middle of the dry ingredients and pour in the milk, oil and vanilla extract, mixing until combined.
- Cut about a quarter of the strawberries into small pieces and stir gently into the cake batter before dividing them evenly between the two sandwich pans.
- Set the oven to 165°C (convection heat) and slide the molds inside.
- Bake for 30-35 minutes. Check if they’re ready by sliding a skewer or knife into one of the cakes – if it comes out clean, it’s ready – if there’s unbaked cake mixture stuck to it, do cook a few more minutes, then check again. Once ready, remove the cakes and let cool inside the pans for 10 minutes, before transferring to a wire rack.
- Once they are completely cooled, place one on a plate, upside down. Spread half of the glaze on the first sponge cake, before gently placing the other half on top, this time in the same direction as in the oven. Spread the rest of the frosting on top and spread evenly. Decorate with the remaining strawberries.
To make the icing
- Sift the icing sugar into a bowl and add the cocoa powder, stirring to combine.
- Slightly soften the vegan spread over low heat, then add it to the bowl.
- Whisk until smooth.
Helen’s favorite vegetable parmesan🍝
One of Helen’s best discoveries was this easy plant-based parmesan alternative. Perfect for sprinkling on anything tasty. Yum!🤤 Discover the recipe.
Sarah’s Cherry Bakewell Tartlets🍒
These sweet treats are sure to be a winner as an afternoon snack. Try Sarah’s amazing vegan take on this classic and let us know what you think!
For the pastry
For the frangipani
- 58g vegetable margarine
- 58 g caster sugar
- 116g ground almonds
- 1.5 tablespoons cornstarch
- 110 ml vegetable milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- Rub together the butter, flour and icing sugar.
- Then mix the egg yolk substitute and water and sprinkle over the flour mixture.
- Stir until everything starts to stick together, then press the dough together to make a stiff paste.
- Shape the dough into a ball and place in the refrigerator for 30 minutes.
- After 30 minutes preheat the oven to 200°C.
- Now roll out the dough on a floured surface and cut out 4 inch circles.
- Place dough circles in muffin tins and poke holes in each with a fork.
- Then place parchment paper and white beans over each hole in the dough.
- Bake the pastry blind in the preheated oven for 8 minutes then remove the beans and bake for another 5 minutes until golden brown.
For the Frangipane
- Lower the oven temperature to 160°C.
- Cream the margarine and sugar together, then add the remaining ingredients and stir until combined.
- Spread jam at the bottom of each of the boxes then pour the frangipane mixture over them so that they are about ¾ full.
- Bake for 45 minutes or until golden brown.
Vegan Bibimmyeon – Korean noodles
This is a super easy and delicious Korean noodle recipe. Josh originally made this dish for his dad, who was very skeptical about cold noodles, but he loved it!
Josh tweaked the recipe to be vegan, sugar-free, and not too spicy. Usually he uses Japanese Somen noodles, but equivalent Korean or Chinese wheat noodles all work. For the toppings, you can mix them according to your mood: slices of cucumber, carrot, fresh pepper, sautéed zucchini or kimchi can be used.
You can find the original recipe hereand Josh’s sauce recommendations below.
Sauce (2 servings)
- 3 tablespoons of soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons apple or rice vinegar
- 0.5 to 1 tablespoon of gochujang (depending on how spicy you like)
- 2 cloves garlic
- A pinch of sesame seeds