Get ready for Veganuary!

Start Veganuary with a bang with Viva!’s new cookbook, Everyone Can Cook Vegan.

Bristol-based charity Viva! has launched its new cookbook Everyone Can Cook Vegan, ideal for kicking off Veganuary or simply adding some tasty new recipes to your roster of weekly meals.

It contains 100 recipes that you will actually use every day, from protein-rich dishes, such as Spinach & Vegan Ricotta Cannelloni, Tofu Katsu Curry and Spicy Protein Burritos, to tried-and-tested classics, such as Moussaka, Broccoli & Tomato Quiche and Vegan Chicken Tikka Masala.

As well as an abundance of dinner-time delights, the book includes healthy and indulgent breakfast options, such as Vanilla & Almond Chia Pudding and a very unique Easy Vegan Fried Eggs recipe! You’ll find secret specials such as Prosecco Fondue, Pan-Fried Broccoli with Almond Purée and Truffle Fries with Vegan Parmesan & Lime Dip.  

We spoken to Viva!’s social media coordinator, Amy Pardoe, who provided some handy tips for anyone tackling Veganuary.

“Make sure you check ingredients to see if the foods you buy contain milk, honey or eggs – these can often sneak into pre-packaged foods,” said Amy. “Another great tip is to learn new plant-based recipes rather than relying on vegan-ready meals. Home-cooked meals will be cheaper, healthier and you may enjoy honing your culinary skills! My third and final tip is to take a vitamin B12 supplement, as B12 is vital for vegan nutrition. You can find a supplement at your local health food store or large supermarket.” 

Everyone Can Cook Vegan costs £12 and is available now from the Viva! Shop

Viva! has supplied us with a recipe from the cookbook to tantalise your tastebuds. 



Use this homemade paste or, for a speedy version, use 4-6 tablespoons shop-bought tikka masala paste (eg Patak’s).

  • 2 cloves garlic, roughly chopped
  • 5cm piece of ginger (peeled and roughly chopped)
  • 1 red chilli (deseeded and roughly chopped)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp ground fenugreek (optional)
  • 1 tsp cayenne pepper
  • 1 tbsp smoked paprika
  • 1 tbsp tomato puree
  • 1 tbsp desiccated coconut
  • 2 tbsp plain oil (eg rapeseed)


  • 500g/17½ oz vegan chicken pieces OR 2 x 400g/14½ oz tins chickpeas, drained and rinsed
  • 2 onions (finely diced)
  • 1 red pepper (cut into bite-sized chunks)
  • 1 x 400g/14½ oz tin chopped or plum tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp ground almonds (optional)
  • 1 tsp salt
  • 200ml/5/6 cup water
  • 1 tbsp syrup (eg maple or agave)
  • Zest and juice of ½ a lime
  • 150ml/½ cup plain vegan yoghurt


Paste: Blend all ingredients together until smooth. You may need to add a little more oil or water to get a smooth consistency. Set aside.

Curry: Cook the vegan chicken as per the instructions on the packet and set aside. Whilst the ‘chicken’ is cooking, take a separate large pan and fry the onions in a little oil until lightly golden. Add the tikka masala paste and red peppers. Heat for five minutes, stirring frequently.

Add the tinned tomatoes, tomato puree, ground almonds, salt and water. Cover with a lid and gently simmer for 15 minutes.

Stir through the syrup, lime zest and juice, vegan plain yoghurt and the pre-cooked ‘chicken’ pieces. Heat for around five minutes before serving.

Taste the curry and add a little more salt, if needed.

Serving suggestions: aubergine chutney, brown rice, dhal, fresh coriander, fresh tomatoes, fried potatoes, leafy green salad, lime pickle, mango chutney, onion bhajis, onion salad, poppodoms, roasted cauliflower, steamed broccoli, toasted flaked almonds, vegan naan, vegan plain yoghurt, vegan raita, vegetable pakora, vegetable samosas.