Ever indulged on cheeseboards and cold cuts in December to the point you needed a stint of veganism in January? You’re not alone.

An estimated 25.8 million people worldwide took part in Veganuary in 2025, an initiative founded by a British non-profit in 2014 which encourages people to try veganism for a month.

Many might be increasingly curious about adopting a more plant-based diet, with improved health, a positive environmental impact, and helping animals to name but a few benefits.

However, supermarkets and restaurants have a tendency to fill up their shelves with meat and dairy replacements only to discontinue them the next month.

Additionally, some may be more cautious of processed foods, and want to avoid meat alternatives as a result. 

Save yourself the heartbreak of getting attached to a vegan alternative, only to have it discontinued, and learn to cook simple, widely-accessible, healthy ingredients into culinary marvels that are sure to satisfy any meat or dairy cravings you may have.

Mushrooms

Hail, the mushroom. Nature’s funkiest food which offers prebiotics, Vitamin D, and selenium, often at a low cost.

But did you know this vegetable can take on a surprisingly meaty texture when prepared correctly?

I suggest enoki, oyster, and portobello mushrooms, all of which are praised in meat-free communities for their ability to take on the texture of meat. 

Shred and sauté your mushrooms in a hot, dry pan. This trick gets rid of their water and concentrates their flavour, vastly improving taste and texture.

Once they brown, add oil or vegan butter. Reduce to low heat and add any seasonings you’d add to your meat, and enjoy in tacos with guacamole and salsa, in a burger, or as a fried chicken alternative if you have the time to whip up a batter and shallow fry them!

Daisy’s Recipe Recommendation:

Whip up my marinade for a great all-purpose sauce that hits umami notes and can be customised to your liking. Based on a 250g pack of mushrooms, you’ll need:

• 2 tbsp soy sauce
• ½ tsp Marmite or yeast extract
• 1 tbsp balsamic vinegar 
• 1 tsp sugar or sweetener
• 1 tsp paprika 
• Salt and pepper to taste

Tofu

Protein and calcium rich, tofu is the shapeshifter of the food world; it can become anything with a little know-how.

I recommend you freeze and thaw firm tofu, which makes it denser, absorbing sauce even better. If pressing tofu intimidates you, opt for a pre-pressed brand like Tofoo Co. From here, you can slice it wafer thin and keep them in the marinade listed above, then air fry until crispy.

You can also roll up the tofu with breadcrumbs, Italian herbs, garlic, nutritional yeast and salt and pepper for meatballs. Fry up in olive oil and serve with your favourite pasta sauce.

Blend in silken tofu to your pasta sauce for a creamy protein punch you won’t be able to taste. You won’t taste the tofu, I promise!

You can make almost anything with tofu; scramble, mince, burgers. If there’s any meat dish you miss, search for a tofu replacement and surprise yourself with how easy it is to make a vegan alternative.

Daisy’s Recipe Recommendation:

Make a chocolate mousse that’s rich and decadent out of silken tofu. It’s so protein packed, I love to make mine with chia seeds and raspberries on top for a breakfast that’s like pudding! Simply blend the following ingredients until smooth:

• 1 pack (300g) silken tofu
• 100g melted chocolate
• Sweetener to taste (I opt for date syrup)

Legumes

If you’re tired of all the tofu, or fancy trying a cheaper alternative to mince, legumes like lentils, beans, and chickpeas are your friend. 

Fibre-rich lentils come in all colours, but brown and green make the best mince replacements as they are the firmest.

If you’re buying them dry, sauté them in olive oil before cooking them in stock. Then, add them to a tomato sauce and make bolognese or lasagna.

A three-bean chili with kidney beans, black beans, and pinto beans can also be a great alternative to chili con carne.

Daisy’s Recipe Recommendation: 

If you’re a fan of fish, use chickpeas for a great sandwich filling that looks and tastes surprisingly like tuna mayo. Prepare this mix in advance by mashing a tin of chickpeas with the following:

• 2 tbsp garlic mayo
• 1 tbsp capers
• ½ diced red onion
• A dash of Tabasco
• 1 tbsp cider vinegar
• ½ lemon
• 1 tbsp soy sauce

I make my sandwiches with avocado, pesto and hot sauce to save money on campus outlets with a lunch I end up thinking about all day long.

These are just a few examples of how you can turn unassuming staples into something new.

The world is your oyster (mushroom)… so get creative and surprise yourself with what you can make into a delicious vegan meal!

Image credit: Wikimedia Commons