Veganuary – it’s time to get plant packed in 2022

Veganuary – it’s time to get plant packed in 2022

As we embark on the turn of a new year, many of us will be setting ourselves a challenge for the dreary month of January. The 31-day challenge that’s popularity has grown exponentially over the last few years is Veganuary. Whatever the motivation, be it health & wellbeing, tackling your environmental footprint or simply to test your culinary skills. But what is it about this campaign that has caught peoples’ attention and inspired the plates of our nation?

Whether you are dipping your toe into the world of plant-based living, committing to a vegan lifestyle or simply trying to up your intake of the green stuff, this challenge boasts an important message that Feedr proudly stands behind: a more Plant Packed diet can benefit us all. For more on this check out one of our recent blogs and our plant-packed filters on all Cloud Canteen menus, allowing you to get the most out of your Feedr meals. 

Trial Cloud Canteen during Veganuary and get a free vegan meal for your team worth up to £250. Sign up here.

Top Veganuary Tips

With some of the Feedr team taking part in Veganuary this year, here are a few of our tip tops to ensure you feel great, eating a varied and delicious plant-based diet this month:

Tip 1. Plan for Protein

We’ve all been there, looking for that vegan meal that will keep you full for longer, don’t just jump for the carbs. From tempeh to tofu, Quorn to seitan and of course our favourite, the pulses. There is a huge amount of plant-based proteins widely available. These are not only essential to keeping us fuller for longer but also adds all-important texture and when you find your fav, are quite simply delicious.

Tip 2. Try something new

Jackfruit & oat milk have seen a surge in popularity, but what other new, exciting and most importantly delicious vegan foods are on the market. Coconut bacon – yes that’s right, don’t miss your BLT this Jan! Vegan eggs for your fry-up, quiche or scramble. The real winner is Vegan cheese – we often hear the most missed product is that creamy dairy goodness to top your pizza or sit on your cheese board.

Tip 3. Mistakes can happen!

An accidental slip (or even an intentional one) does not mean you have fallen off the bandwagon. Don’t give up, make it work for you. The true value in Veganuary is to discover new recipes and foods, find out you can survive without your daily animal products and carry over aspects into the rest of your year and most importantly you can enjoy it.

For more top tips check out our Veganuary cheat sheet HERE.

Our Favourite Vegan Recipes

If you’re in need of some inspiration, we’ve rounded up our favourite vegan recipes from our vendor community to inspire you throughout the month. 

We’ll be adding more each week, so remember to check back for more fantastic recipes. 

Farmstand – Tofu & Aubergine Curry



250g Firm tofu, drained and cut into small squares.

Aubergine Curry Sauce:

2 tbsp olive oil

1 white onion, finely chopped

1 garlic clove, crushed

Garlic (thumb sized) grated

1 tsp mustard seeds

1/2 tsp turmeric 

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp chilli powder

1/2 tsp spoon of crushed chillies

Good pinch of salt and pepper to season.

1 large aubergine diced

400g chopped tomatoes

200g water

125g coconut milk


  1. Season the tofu in a large mixing container with soy, cornflower and olive oil and set aside for min 30 mins to season. Bake on greaseproof paper 180 degrees for 20 mins.
  2. In the meantime, heat the olive oil over a low heat and fry the onions for 5 minutes until softened. 
  3. Add the garlic and chillies, then fry for 2 minutes more.
  4. Stir in the dry spices and cook for 30 seconds to release the essential oils, then add the tomatoes, aubergine and water. Season well and simmer for 20 – 25 minutes. If it starts to thicken too much, add a splash of water.
  5. Stir in the coconut milk and continue to cook for 5 minutes until piping hot. 
  6. Stir through some fresh coriander and serve with steamed rice.

Green House – Vegan Pumpkin Soup


Whole pumpkin 


Extra virgin olive oil 

2 white onions 


Cayenne Pepper 

2 litres vegetable stock

Splash of almond milk 

Salt & pepper

Dukkah (optional)


  1. Cut pumpkin into chunks and place in a roasting tin. Drizzle with olive oil, sprinkle with thyme and roast for 40 mins. 
  2. Sautée the onion and minced garlic, then add the roasted pumpkin and vegetable stock.
  3. Simmer for ten minutes before blending until smooth.
  4. Season to taste and stir in almond milk until you reach desired consistency, top with dukkah

Atcha – Tomato and Tamarind Soup

Inspired by a Southern Indian staple, rasam, our version is mostly based on my grandmother’s recipe, but here a little thicker, and with big chunks of real tomato. It’s also not as spicy as what you’d find in balmy Bangalore; if you like it hot, then feel free to add more chillies and some peppercorns to your rasam powder.


Ingredients (serves 2)

 Rasam Base

120g Toor Daal (Pigeon Pea Lentils)

440g Tomatoes

2 tsp Turmeric Powder

2 tsp Salt

850ml Water

3 tbsp Tamarind Concentrate

20g Jaggery


Rasam Powder

2 tsp Coriander Seeds

1 Dried Red Chilli

1 tsp Fenugreek Seeds

1/2 tsp Cumin Seeds



2 tsp Mustard Seeds

2 tbsp Sunflower Oil

10 Curry Leaves

1 big pinch of Asafoetida (Hing)



  1. To make the rasam base, begin by washing your lentils.
  2. Boil your lentils, ideally in a traditional pressure cooker – it’s far quicker! Otherwise, soak them in advance for a couple of hours. Then add them to a pan with around 850ml water, the tomatoes (roughly quartered), salt, and turmeric powder. Bring this to a boil and cover. Let this boil gently until your lentils are completely cooked (they should be mushy) and the tomatoes are soft – you may need to add more water.
  3. While this is cooking, make your rasam powder. This is widely available in Asian shops now, but making your own is always worth the extra effort. And you’ll be rewarded with a house full of epic aromas. In a pan, dry roast each of the ingredients, individually, until golden brown. Once cool, grind together to make a fine powder. Set aside.
  4. Once the main rasam base is cooked, add the tamarind, and let this boil for a further 5 minutes. Tamarind concentrate is widely available in Asian shops now, though you can make your own for even more depth of flavour.
  5. Hand blend the entire rasam base to a thick consistency, leaving the tomatoes chunky.
  6. Time to temper. Gently fry the ingredients for the temper in oil, until you hear the mustard seeds popping. Add it all to the rasam base.
  7. Finally, add the rasam powder, and ground jaggery. Boil gently for a further 10 minutes.
  8. Final taste test + season to your liking

Palm Greens – Beet Poke

A perhaps unexpected but great pairing is beetroot with Asian flavours. All the extras are optional but are sure to impress if you’re entertaining. The pickled component though is perfect in a poke dish. We’ve chosen kohlrabi as it works beautifully lightly pickled, slightly sweet, crunchy & delicate. If you can’t find kohlrabi substitute for another vegetable such as radishes, and use the same method. Serve this with short grain rice, brown or black is perfect for a main meal or leave out for a lighter starter or lunch.


250g beetroot 

1 inch ginger, peeled & grated 

½ cup rice vinegar

¼ cup toasted sesame oil

2 tablespoon tahini 

1 tablespoon maple syrup 

1 tablespoon ume boshe plum vinegar (or substitute red wine vinegar) 

sea salt 

Rice paper sheets

Quick pickled kohlrabi

½ kohlrabi 

¼ cup rice vinegar

¼ water 

big pinch salt

½ tablespoon sugar – I used light agave 


4 tablespoon sesame seeds, toasted- I used a mix of black and white 

1 teaspoon sea salt 

1 tablespoon dried nori flakes

1 teaspoon dried wasabi powder 

Extras to serve

Rice of choice (preferably short grain) 


Spring onions

Arame seaweed – soak in water to prepare

Chilli oil


  1. Steam the beetroot until tender (around 30 minutes.)
  2. While the beetroot is cooking make your marinade. Blend all ingredients in a high speed blender, with a pinch of salt.
  3. Once the beetroot is cooked and cool enough to handle, peel. The skin should slide off easily when the beetroot is still warm. Cut into 1cm cubes, and place in a bowl with the marinade, cover and leave for a few hours. 
  4. Peel and finely slice the kohlrabi, then slice again into thick matchsticks and place in a small non reactive bowl. 
  5. Heat the rest of the kohlrabi ingredients in a small pan, until the sugar and salt melt and the ingredients are combined. 
  6. Pour over the kohlrabi, and leave for 30 mins.
  7. Prepare the Furikake by grinding your sesame with sea salt in a pestle and mortar. Ass the nori flakes and wasabi powder, and mix well.
  8. Break your rice paper sheets into large pieces and add to a frying pan with oil on a medium/high heat. They will begin to sizzle immediately + cook very quickly.
  9. Take them out, drain on kitchen paper and sprinkle with furikake while still hot. 
  10. Plate up your rice, beetroot, some pickles, avocado, sliced spring onion, a sprinkling of furikake, a piece of crispy rice paper and a drizzle of chilli oil.

Interested in these items, or any of our other extensive vegan options? Check out the menus below!

If you want to learn more about how your office can join the veganuary campaign with Feedr, book a demo with our team to get a taste of our full suite of catering options.


  1. Ishani
    January 23, 2020 / 12:01

    Hi there,

    Love the articles! I was wondering who I had to contact to potentially become a guest blog on the platform? Please let me know!

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