My Favorite *New* Plant-Based Recipes for Veganuary 2026

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It’s that time of year again: Veganuary! That means I’m sharing my annual blog post of my favorite new plant-based recipes with you. Eating nutritious plant-based meals even just a few times a week has a positive impact on your health and on the planet, so try out some of the recipes below–and let me know if you like them as much as I do!

 

Mushroom Chowder

This vegan mushroom chowder is simple yet delicious, and gets added protein from the easy-to-make cashew cream base. The perfect comfort food to add to your cold weather months recipe repertoire!

Apple Brussels Sprout Salad

While I know that raw cruciferous vegetables may be hard on some people’s digestive systems, if you can tolerate them, raw brussels sprouts really are good for you! This seasonal side dish would be perfect for a potluck or book club gathering. It does make a lot, so be sure you have people to share it with, or else cut the recipe in half.

Toasted Pumpkin Seed Spread

While this recipe might feel a little intimidating at first because it has quite a few ingredients, it actually comes together quite easily and tastes great. I only roasted one head of garlic for it (instead of the two the recipe calls for) and thought that was sufficient. Don’t be afraid of the two kale leaves that you add at the end. They blend right in and you don’t even know they’re there (while still getting all the nutritional benefits from them)! This spread is great for crackers or to add to a wrap, or you can thin it out a little to go with crudites.

Creamy “Cheesy” Broccoli Soup

I got this dairy free recipe from Dr. Mariza Snyder’s newsletter, and I have to say it’s the best broccoli soup I’ve ever had! Like the mushroom chowder above, it’s another soup with a comforting cashew cream base, and the only adjustments I make to the recipe are using pea protein milk instead of almond milk, and blending it at the end because I prefer a pureed soup to a chunky one.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1/2 cup celery, finely chopped
  • 6 cups broccoli florets, roughly chopped
  • 4 cups vegetable broth
  • 1 small Yukon Gold potato, diced (1 cup)
  • 1/2 tsp ground turmeric
  • 1 tsp Dijon mustard or mustard powder
  • 1/4 tsp paprika
  • 2 cups raw cashews, soaked overnight
  • 2 cups homemade nut milk or unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1 tsp salt (plus more to taste)
  • 1/4 tsp black pepper

Heat olive oil in a large pot over medium-high heat. Add onions and garlic; sauté 5 minutes until translucent. Add celery; cook 2–3 minutes. Add broccoli, broth, potatoes, mustard, turmeric, and paprika. Bring to a simmer. In a high-speed blender, combine soaked cashews, nut milk, nutritional yeast, and salt. Blend until creamy and smooth. Once potatoes are soft (about 15 minutes), pour in the cashew cream and stir to combine. Simmer a few more minutes until the soup thickens. Adjust salt and pepper to taste.

Chickpea Salad

Are you familiar with the Edible WOW magazine that you can pick up for free at the Ann Arbor Farmer’s Market? This easy recipe came from one of their issues, and I make it often, especially in the summer when I can use fresh herbs from my garden. As the recipe’s author, Laura Lyjak, says, the chickpeas plus a whole grain bread provide a delicious and convenient way to get complete protein from plant sources.

Ingredients

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1-2 T finely chopped fresh chives
  • 1-2 T finely chopped parsley
  • 1/4 c finely chopped celery
  • 1 t Dijon mustard
  • 1/4 c vegan mayo
  • salt and pepper to taste
  • multigrain bread, slightly toasted
  • arugula or lettuce
  • red onion, sliced (optional)

In a small bowl, lightly smash the chickpeas into small chunks. Add the other ingredients and mix well. Serve on multigrain bread and top with arugula or lettuce and red onion.

Berry Chia Pudding 

Have you tried Chia Pudding yet? Chia seeds are nutritional powerhouses, offering significant benefits for heart health, digestion and blood sugar control due to their rich content of fiber, omega-3s, protein, and antioxidants. I’ve experimented with several Chia Pudding recipes, and this is my favorite so far. I do make some modifications to it: I use pea protein milk; I put a little less than 3 cups of berries in it; I delete the dates and/or maple syrup because I don’t want it that sweet; and I add a scoop of protein powder.

 

For more plant-based recipe inspiration, check out the Plant-Based Recipes section of my blog and subscribe to my newsletters. Bon Appetit!