Everyone must be asking you by now about your veganuary journey. So how is it going?
By now, some of you may be feeling quite proud of yourselves. New recipes tried, new ingredients discovered, and perhaps even a new rhythm in the kitchen. For others, it might feel harder than expected and missing familiar comforts, struggling for ideas, or wondering if you’re “doing it right”. Let me reassure you of something straight away- there is no right way.
Veganuary is much like learning to cook Indian food. It isn’t about perfection but about curiosity, openness, and taking small, manageable steps. When I listen to my students, their real fear is rarely about spices or ingredients, it’s the fear of getting it wrong. That same fear shows up when we change the way we eat. Many traditional Indian meals are naturally plant-based, but not labelled vegan, in fact they are never labelled as vegan.
If Veganuary has taught you one new dish, helped you see vegetables and lentils differently, or made you pause and think about what you eat, then it’s already done its job.
It’s absolutely OK to buy ready-made vegan meals. Veganuary (and plant-based eating in general) isn’t a test of how virtuous or hardworking you are in the kitchen. It’s about making changes that are realistic and sustainable for your life.
Some days you’ll cook from scratch, and other days you’ll rely on a ready-made meal and that’s fine. Cooking confidence grows over time, not overnight. Ready-made vegan meals can be a helpful stepping stone, especially when life is busy or energy is low. What matters is intention, not perfection.
And if you’ve slipped up? That’s part of learning too. Cooking and eating is not a straight line. It’s repetition, observation, and trusting your senses.
If you’re looking for inspiration, whether you’re at the beginning of your plant-based journey or halfway through, here are some easy recipes from my blog that are naturally vegan (or easily adapted) and full of flavour:
Jeera Rice – fragrant cumin-infused basmati rice to pair with curries and stir-fries:
Tofu Pad Thai with Zucchini & Carrot Noodles – a colourful, veggie-packed twist on a Thai classic.
- Potatoes and Aubergine Curry (Ringna Bateta Nu Shaak) – a traditional, hearty Gujarati vegetable curry:
These dishes aren’t about complicated techniques or hard-to-find ingredients; they’re about confidence, balance, and enjoying food that feels nourishing and satisfying.
So wherever you are on your Veganuary journey, well done for giving it a go. Be kind to yourself, stay curious, and remember: food was never meant to be perfect. It was meant to be shared, learned, and enjoyed.
If you’d like a little more support and confidence in the kitchen, my cookery classes focus on understanding why we cook the way we do, not just following recipes blindly. For details of my classes please get in touch here.
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