Veganuary May Be Ending, But the Veg Love Doesn’t Have to 🌱

As January draws to a close, so too does Veganuary — that annual nudge to eat a little more plant-based and a little more mindfully. But while the calendar may be moving on, the good habits don’t need to stop here.

We caught up with incredible chef, caterer and regular Ealing Living contributor Marie-Clare Cooks to get her top tips on embracing vegan cooking in a way that feels realistic, comforting and - most importantly - filling.

Think You’ll Be Hungry? Think Again

One of the biggest myths around vegan cooking is that it leaves you constantly peckish. Marie-Clare is quick to reassure us that this couldn’t be further from the truth. With a few simple ingredients and a well-stocked cupboard, plant-based meals can be hearty, satisfying and easy on the food bill too.

Her not-so-secret weapon? Pulses.

Lentils, chickpeas, cannellini beans - they’re packed with protein, keep you fuller for longer and form the backbone of countless easy meals. Keep a few tins in the cupboard and you’re never far from dinner.

Simple, Comforting Meals That Work Any Day of the Week

You don’t need complicated recipes or specialist ingredients to eat well. Marie-Clare champions simple meals done well - the kind you can throw together after a long day.

Soups are a great place to start: pea, lentil and leek; carrot and coriander; leek and potato; or a hearty minestrone. They’re quick, comforting and endlessly adaptable.

Baked sweet potatoes topped with beans and homemade coleslaw make a brilliant midweek meal, while curries built around beans, lentils and coconut milk are both speedy and deeply satisfying. Add spices like curry powder, turmeric and cumin, throw in whatever vegetables you have to hand, and finish with spinach for extra texture.

Don’t Skip the Comfort Food

Going vegan doesn’t mean giving up comfort food - far from it. Any type of mash or polenta topped with roasted vegetables and a generous spoonful of pesto makes for a nourishing, cosy meal.

And pesto doesn’t have to mean basil and pine nuts. Marie-Clare loves experimenting with coriander, parsley, kale, spinach or sun-dried tomatoes, using nuts such as cashews, walnuts, almonds or hazelnuts. Make a big batch and freeze portions for those evenings when you need something quick and reliable.

Then there are vegan pies. Most puff pastries are already vegan, making it easy to create a crowd-pleasing main course. Think leek and sweet potato, mushroom and spinach, or roasted cauliflower with caramelised red onion — perfect for entertaining or a comforting Sunday supper.

Flavour Is Everything

A few simple extras can elevate almost any plant-based dish. Fresh herbs added generously, a jar of pickled red onions in the fridge, and a good supply of dried or fresh chillies will go a long way.

Tofu, often a divisive ingredient, is another useful staple if you enjoy it. Marie-Clare recommends choosing firm tofu, lightly frying it for texture and remembering that it needs plenty of seasoning and spices to shine.

Easy Vegan Starts to the Day

For breakfast, Marie-Clare keeps things simple: avocado on toast with chilli flakes, rocket or lettuce leaves, and a sprinkle of seeds. And when you need a quick snack to keep you going, nuts or dried fruits like mango or apricots are ideal - satisfying, nourishing and easy to grab on the go.

Beyond Veganuary

Veganuary may be ending, but these ideas are designed to last well beyond January. At its heart, vegan cooking is about simple ingredients, good seasoning and food that makes you feel genuinely good.

With a little planning and plenty of flavour, eating more plant-based doesn’t feel like a challenge - it just feels like good cooking.