Five vibrant vegan recipes to brighten Veganuary

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Morrocan roasted vegetables with bulgur wheat open image in gallery Bold spices meet winter veg – a plate of sunshine for those grey January days Prep time: 10 minutes | Cook time: 25-30 minutes Serves: 4 Ingredients: 2 tbsp toasted sesame oil 1 tbsp balsamic vinegar 1 tbsp tahini 1 tbsp harissa paste 1 carrot, cut into small chunks 1 red onion, cut into wedges 600g butternut squash, peeled and cut into small chunks 200g pack cavolo nero 50g pine nuts, toasted 150g bulgur wheat Natural yogurt to serve Juice half lemon Method: 1. Tofu, spinach and bean soup open image in gallery A bowl of hearty warmth to power you through the chilliest evenings Prep time: 5 minutes | Cook time: 10 minutes Serves: 2 Ingredients: 1 corn on the cob 1 tbsp olive oil 1 leek, sliced 500ml vegetable stock 280g pack extra firm tofu, diced 400g haricot beans, drained and rinsed ½ x 250g bag spinach 1 tbsp red pesto Juice half lemon Method: 1. Crispy tofu and cavolo nero noodles open image in gallery Crunch, zest and spice – proof that quick dinners can still dazzle Prep time: 10 minutes | Cook time: 25 minutes Serves: 4 Ingredients: 2 tbsp vegetable oil 300g block firm tofu, cut into medium sized cubes 1 red onion, cut into half moons 200g baby corn 200g sugar snap peas 4 cloves garlic, sliced 1 thumb ginger, grated 200g bag of cavolo nero, hard stalks removed and roughly chopped For the sauce: 4 tbsp sriracha 3 tbsp reduced salt soy sauce Juice of 1 lime 2 tbsp toasted sesame oil 3 tbsp maple syrup 4 portions of rice noodles Method: 1. Saag chana masala open image in gallery Rich, creamy comfort with a vibrant kick – the ultimate winter warmer Prep time: 5 minutes | Cook time: 20 minutes Serves: 4 Ingredients: 2 tbsp vegetable oil 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp chilli flakes 1 tsp ground coriander 1 tsp turmeric 2 leeks, washed and sliced 1 thumb size knob ginger- grated 3 cloves garlic, sliced 6 tomatoes chopped 1 400ml tin chickpeas, drained.