Let's talk Veg, Healthy Gut and feeling good again! Delicious recipes to get you started
- Bex
- Jan 21
- 6 min read
January can feel a bit… heavy. Still trying to get over the indulgence of December, and trying to stick to New Years resolutions to eat more healthily can seem a little daunting.
Eating more veg in January isn’t about cutting things out. It’s about adding more of the good stuff back in; flavour, colour and foods that help your body feel comfortable again.
That’s where vegetables come in – not as a punishment, but as a reset. veg is so good for your gut 💚
Your gut is home to trillions of friendly bacteria that help digest food, support your immune system and even play a role in mood and energy levels. The key thing they love? Fibre.
Most adults should be getting around 30g of fibre a day, but many of us only manage about 18–20g. Fibre acts like food for your gut bacteria, helping them grow and do their job properly
In simple terms:
More fibre = happier gut. Happier gut = better digestion, stronger immunity and steadier energy.
Vegetables, beans, pulses and wholegrains are some of the best (and easiest) ways to increase fibre without thinking too hard about it.
Why eat more veg?
The most natural way to support gut health is by eating a diverse, high-fibre, plant-rich diet (aiming for 30+ plant types weekly) including fermented foods like kefir, sauerkraut, and yogurt. Alongside this, it's important to stay hydrated, reduce processed/sugary foods, manage stress, and take egular exercise to boost microbiome diversity. However always consult your doctor if you are concerned about your gut health.
Eating more veg...
Helps reduce bloating and that sluggish feeling
Feeds your gut bacteria, which supports immunity when winter bugs are everywhere
Keeps meals light but satisfying, without feeling boring
And with the right dressings and marinades, vegetables are anything but dull.
Making veg exciting (and easy)
Our drizzles are designed to support healthier eating aspirations by making it easier to create simple, veg packed meals. A drizzle here, a marinade there, suddenly a tray of vegetables turns into something you genuinely look forward to eating. You can easily create a meal plan for a week, or a month using a different drizzle each day to give you a variety of dishes that you won't get bored of, like this for example, you'll find lots of veg heavy recipes on our website...
This brings us neatly to these four veggie-packed January recipes…
Four Vegetarian Recipes to Try This January
Cajun Bean Stew
A warming, one-pot wonder packed with beans, vegetables and gentle Cajun spice.
High in fibre, comforting and perfect for cold evenings when you want something hearty but wholesome.
Serves 4
Ingredients
2 x 400g tins black beans, drained (you can use Pinto, Kidney, Black or a combination)
Generous glug of DrizzleIt! Cajun Marinade (about a 1/4 of the bottle)
2 onions, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed or grated
1 tbsp chipotle paste (optional if you like it really hot)
30g/1oz tomato purée
400g tin chopped tomatoes
1 vegetable stock cube
200g/7oz frozen sweetcorn (or tinned sweetcorn, drained)
salt and freshly ground black pepper
To serve
50g/1¾oz pickled jalapeño chillies, drained (optional)
150ml/5fl oz soured cream or yoghurt (plant-based, if you prefer)
pinch smoked paprika (optional)
wholemeal flour tortilla wraps, made into chips (optional)
Method
Gently heat the Cajun Marinade in a casserole or large saucepan and fry the onion, celery and garlic for 5 minutes until soft.
Stir in the chipotle paste if using, and the tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and beans.
Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste.
Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping, recipe for these here.
Moroccan Chickpea Pitta
Spiced chickpeas, crunchy veg and plenty of flavour – ideal for quick lunches or easy dinners.
Chickpeas are brilliant for gut health thanks to their fibre content, helping you feel fuller for longer.
Serves 4
Ingredients
For the traybake
2 tbsp olive oil
1 lemon, juice only
2 garlic clove, crushed
1 small red chilli
½ bottle DrizzleIt! Moroccan Marinade
1 small cauliflower, leaves included, broken into small florets
1 red pepper, deseeded and cut into thick wedges
1 yellow pepper, deseeded and cut into thick wedges
1 red onion, cut into thick wedges
400g tin chickpeas, drained
small bunch parsley, chopped
2 tsp toasted sesame seeds
salt and freshly ground black pepper
For the yoghurt sauce
200g/7oz low-fat natural yoghurt
1 tbsp mint sauce
To serve
4 wholemeal pitta bread
1 Little Gem lettuce, shredded
chilli sauce
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Mix the red chilli into the marinade and coat the vegetables and chickpeas, season with a pinch of salt and pepper, mix thoroughly.
Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.
Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.
Remove the vegetables from the oven and stir through the parsley and sesame seeds.
Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce.
Minestrone Soup with Balsamic Drizzle
A classic veg-packed soup made richer with a splash of our Balsamic.
Loads of vegetables, beans and warmth – the kind of meal your gut will quietly thank you for.
Serves 3-4
Ingredients
2-3 tbsp Balsamic Dressing
1 onion, chopped
2 carrots, chopped
3 large celery sticks, chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
400g tin chopped tomatoes
1.2 litres/2 pints vegetable or chicken stock, made from stock cubes
400g tin cannellini beans, drained and rinsed
100g/3½ dried spaghetti, broken into short lengths
¼ head green cabbage, finely shredded
salt and freshly ground black pepper
Method
Gently heat the Balsamic Dressing in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.
Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes.
Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.
Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.
Season to taste with salt and pepper before serving.
Halloumi & Mediterranean Veg Traybake with Sweet Chilli
Roasted veg, golden halloumi and a drizzle of Sweet Chilli for that perfect sweet-heat finish.
Proof that healthy eating can still feel indulgent and full of flavour.
Serves 4
Ingredients
4 courgettes cut into small chunks
1 red onion cut into slim wedges
3 large cloves garlic skins left on
4 tbsp Sweet Chilli Dressing, plus a little more to drizzle
300g cherry tomatoes
250g halloumi sliced
¼ tsp cumin seeds
To serve
flatbreads
hummus and hot sauce
Method
Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the Sweet Chilli Dressing, and tip into a large, shallow baking dish. Season well and roast for 10 minutes.
Stir in the cherry tomatoes and sit the halloumi slices on top. Drizzle over a little more dressing. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.
Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like.
A gentler way to do January
Healthy eating doesn’t have to mean cutting out everything you love.
Sometimes it’s as simple as adding more veg, more colour and more flavour to your plate.
So this January, let’s drizzle, roast, stew and spoon our way to feeling a bit lighter, brighter and more ourselves again.
Here’s to happy guts and great-tasting food 💚
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