Try something new this Veganuary

A re you taking on the Veganuary challenge this year? With record sign-ups for Veganuary in 2023, we’re providing you with a few recipes developed by Jack Stein to get you underway.

A plant-based diet certainly doesn’t have to boring, enjoy flavoursome vegan dishes throughout the month – and beyond! With enticing spices, rich sauces, and indulgent desserts, Veganuary is a breeze. Perfectly paired with our vegan-friendly bottled beers, enjoy a drink or two and celebrate your cooking achievements. 

If you’d rather have a night off kitchen duty, we also have a range of vegan dishes available in our pubs across the South West for you to tuck into. Find your local and book an evening out to mark Veganuary in style. 


Vegan Tacos with korev 

These wonderfully moreish tacos are a treat when served with the palate-cleansing, clean and crisp notes of korev lager. With just a few simple ingredients, pack in 3 of your 5 a day in just one meal

Ideal for sharing with friends or family, this recipe serves 4 – but you could easily save the remainder for a quick and easy lunch the next day. For an extra hit or protein, why not add some kidney beans, or perhaps some crispy tofu?


Chargrilled Hispi with Tribute

This subtly-flavoured dish is a delight when paired with the irresistible orange and grapefruit notes of Tribute pale ale. While you might find Tribute commonly paired with fish, this vegan dish is certainly a close second.

You’ll need just a handful of ingredients to create this deliciously light meal – perfect alone, or as a side. The addition of the marmite butter melting into the charred cabbage could even convert marmite haters onto the cause!

Three vegan dishes

Roasted squash and feta dukkah with Tribute

This delicious roasted squash and feta salad with dukka is perfect for those colder evenings, but when you’re craving something a little lighter. Follow the recipe below and try it for yourself


  • 1 butternut squash
  • 2 tablespoons olive oil
  • 50g shelled walnuts
  • 60g hazelnuts
  • 40g sesame seeds
  • 40g pumpkin seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon pepper
  • 100g vegan feta cheese, crumbled
  • 3 teaspoons sea salt to serve
  • 150g rocket
  • 70ml olive oil
  • Juice of a lemon


1. First prepare the squash. Peel it and then - using a large, heavy knife - cut it in half. Using a spoon, scrape out the seeds and fibres. Finally, using a sturdy vegetable peeler, remove the outer skin. Cut the flesh into cubes about 2cm in size.

2. Preheat the oven to 200ºC Fan (220ºC/Gas Mark 7).

3. Put the squash cubes in a bowl and toss with salt and olive oil. Place in the oven and cook for 20–30 minutes.

4. Meanwhile, in a dry frying pan, cook the walnuts and hazelnuts on low heat until toasted. Add the cumin seeds and cook for another few minutes until toasted. In a food processor, blend the nuts and cumin seeds quickly to roughly break them up before transferring to a bowl.

5. In the same dry frying pan, toast the pumpkin seeds until they are brown and beginning to pop, then toast the sesame seeds for 30 seconds. Stir the pumpkin and sesame seeds into the bowl with the walnuts, and add 2 teaspoons of salt and 1 teaspoon of pepper.

6. Remove the squash from the oven and allow to cool a little.

7. Transfer the squash and vegan feta into a bowl and stir to mix. Add the rocket and toss together. Drizzle with the remaining tablespoon of olive oil and squeeze over the lemon juice. Add more salt if necessary.


Tribute bottle next to vegan dish

Miso Glazed Aubergine with spiced pumpkin and cavolo nero with Proper Job IPA

IPAs are the perfect beer style for dishes with any hint of spice, making Proper Job the ideal pairing for this warming dish.


  • 2 whole aubergines halved
  • 30ml olive oil
  • 50g maple syrup
  • 20ml soy
  • 1/2 teaspoon of miso paste
  • Juice of one lemon
  • 1 table spoon sea salt
  • 200g cavolo nero
  • 1 tsp salt
  • 30ml olive oil


1. Crisscross the aubergine halves on the flesh side, season with salt and cover in oil.

2. Roast in a 200 degree oven for 15 minutes. Meanwhile put the maple syrup, soy, miso and lemon in a pan and warm. Once warmed add this to the aubergine flesh and turn them over for 5 minutes in the oven.

3. Trim and chop the cavalo nero. Put it in a saucepan with a tiny bit of water in the bottom, and a close-fitting lid. Steam for 1 minute, then take the lid off, add oil and salt and lightly sauté.

4. Arrange all the elements on a plate and spoon over some off the cooking liquid from the aubergine.


Vegan Panna Cotta with ruby grapefruit with Sayzon

Sayzon’s notes of peppery spice and its refreshing citrus finish, pair perfectly with the creamy panna cotta and ruby grapefruit.


  • 400g coconut milk
  • 2 table spoons caster sugar
  • 5g vegan gelatine
  • 1 vanilla pod seeds scraped
  • Ruby grapefruit segmented
  • 20g icing sugar


1. To make the panna cotta, put the coconut in a sauce pan and add the gelatine cold.

2. Add sugar and vanilla and whisk together cold. Bring to the boil then put into moulds to set.

3. Segment then juice the grapefruit. Put the juice in a pan with the icing sugar and boil to thicken.

4. Serve the panna cotta with the sweet juice and grapefruit segments.