Home Healthy Eating World Avocado Organization Shares Scrumptious Recipes to Shake Up Your Veganuary

World Avocado Organization Shares Scrumptious Recipes to Shake Up Your Veganuary

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Embrace the green revolution as Veganuary arrives. This captivating annual challenge, themed “Vote for Veggies”, organised by the non-profit organisation dedicated to championing and educating the world about veganism, beckons individuals to embark on a transformative journey towards a plant-based lifestyle throughout January. Since its inception in 2014, this groundbreaking event has witnessed a remarkable surge in participants, with millions from all around the world taking part.. Join the ever-growing wave of change and be a part of something extraordinary this Veganuary.

So, no matter what your reasons are for doing Veganuary, shake it up a bit with these tasty and nutritious recipes from the World Avocado Organization. Whether you want to be healthier after the indulgence of Christmas or you simply want to try the plant-based life, these tastebud-tantalizing recipes are designed to elevate your vegan culinary experience.

“Veganuary is on a mission to show people how many foods they already eat are in fact vegan, and avocados are a great example. Versatile vegetables like this make trying vegan delicious, nutritious and, best of all, easy, as most people already have avocados in their larder,” said Toni Vernelli, the international head of policy and communications at Veganuary

Avocados, with their creamy texture and versatility, are perfect as a meat replacement in a variety of recipes, both traditional and modern. Avocados are not only a delicious and versatile addition to a wide range of dishes but also offer numerous benefits, as they are packed with heart-healthy monounsaturated fats, fibre, and an array of essential vitamins and minerals.

Pumpkin Lasagna with Marinated Avocado


  • 2 avocados
  • 8 tbsp avocado oil
  • 800g pumpkin, in 1 cm cubes
  • 3 garlic cloves
  • 6 basil sprigs
  • 1.4 litre tomato passata
  • 250 g lasagna sheets
  • 1 vegan mozzarella ball (125 g)
  • zest and juice of 1 lemon
  • dried chilli flakes, to taste


  • baking sheet lined with baking paper
  • ovenproof dish (30 x 20 cm)


  1. Preheat the oven to 220ºC. Toss the pumpkin cubes with 2 tablespoons of avocado oil and spread them out over the baking sheet. Roast the pumpkin cubes in the preheated oven for about 20 minutes.
  2. Finely chop the garlic and the leaves of 4 basil sprigs. Heat 2 tablespoons of avocado oil in a frying pan. Sauté the garlic with the finely chopped basil for 1 minute.
  3. Add the passata and bring to a boil. Turn the heat down to low and simmer for 10 minutes.
  4. Take the pumpkin cubes out of the oven. Lower the oven temperature to 200ºC.
  5. Spoon a layer of tomato sauce into the ovenproof dish and cover with lasagna sheets. Add the roasted pumpkin cubes to the rest of the tomato sauce. Season with salt and pepper.
  6. In the ovenproof dish, make more layers with the lasagna sheets and the pumpkin sauce. Finish with a layer of sauce. Tear the vegan mozzarella into pieces and divide it over the lasagna.
  7. Bake the lasagna in the preheated oven for about 25 minutes until golden brown and done.
  8. Halve the avocados, remove the stones, and peel off the skin. Dice the avocado. Mix the avocado cubes, lemon zest, lemon juice, and 4 tablespoons of avocado oil. Add chilli flakes to taste.
  9. Take the lasagna out of the oven. Top with the marinated avocado and the leaves of the last 2 sprigs of basil.

Recipe tip: Top the lasagna with marinated avocado with some coarsely chopped and roasted hazelnuts for an extra autumnal touch.

Sweet Chilli Noodles with Avocado Tempura


  • 2 avocados
  • 2 tbsp of avocado oil
  • 1 courgette
  • 3 red onions
  • 300 g noodles, e.g. udon noodles
  • frying oil
  • 125 g flour
  • 25 g cornflour
  • 6 tbsp Thai sweet chilli sauce + extra for dipping
  • juice of 2 limes
  • 8 coriander sprigs
  • 1 teaspoon (black) sesame seeds


  1. Dice the courgette into 1cm cubes. Dice the onions into 1cm pieces.
    Cook the noodles according to the instructions on the package in plenty of salted water. Heat the oil for frying to 180ºC.  
  2. In a bowl, mix the flour, cornflour, ½ teaspoon of salt, and about 200 ml of ice-cold water until the batter has the thickness of full-fat yoghurt. Do not overmix; it should be a little lumpy.
  3. Halve the avocados, remove the stones, and peel off the skin. Cut the avocado into wedges.
  4. Dip the avocado wedges into the batter in 3–4 batches until coated, and gently slide them into the hot oil. Fry the avocado for 2–3 minutes until crispy. Drain the avocado tempura on a paper towel and fry the next batch.
  5. Meanwhile, heat a wok. Add the avocado oil. Stir-fry the courgette and onion for 3 minutes.
  6. Add the noodles, chilli sauce, and lime juice to the wok and stir-fry for another minute.
  7. Divide the noodles over 4 plates or bowls and add the avocado tempura. Garnish with coriander and sesame seeds. Serve with extra chilli sauce for dipping.

Recipe tip: Serve extra lime wedges with the avocado tempura.

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