Veganuary made delicious, how to eat more plants, without giving up flavour

January often brings a fresh start. A chance to reset, eat a little lighter and add more goodness to our plates. But healthy eating doesn’t have to mean dull meals or complicated cooking, we are big believers that eating more healthily should be simple and accessible to everyone, whether you are just starting out on your cooking journey, a seasoned home cook, or the main cook in the house simply looking for inspiration, we want to inspire you to create tasty meals that are also good for you.

Eating more vegetables should be joyful, full of flavour and easy enough to stick with beyond January. Whether you’re trying Veganuary, cutting back on meat, or simply adding more plants to your meals, using a drizzle of sweet chilli dressing, a dollop of Moroccan Sauce or a drop of Cajun Sauce, our dressings and marinades are designed to turn everyday vegetables into something truly delicious.

Why eating more vegetables matters

Vegetables are packed with fibre, vitamins and minerals that support digestion, immunity and energy levels, all things we need during the darker winter months. Eating a variety of vegetables is key, as different colours bring different benefits:

Red (e.g., tomatoes, peppers, beets): Contain lycopene and anthocyanins, which support heart health, lower cancer risk, and reduce inflammation.

Orange/Yellow (e.g., carrots, citrus, sweet potatoes): Rich in beta-carotene and vitamin C, boosting immune function, eye health, and skin health.

Green (e.g., leafy greens, broccoli): Packed with chlorophyll, fiber, and vitamins (like K), aiding detoxification, digestion, and bone health.

Blue/Purple (e.g., blueberries, purple cabbage): High in anthocyanins, which protect cells from damage and improve brain health and memory.

White/Brown (e.g., garlic, onions, mushrooms): Contain allicin andanthoxanthins, which help lower cholesterol and support immune system function.

Adding flavour is often the missing piece, and that’s where a good drizzle makes all the difference, coupled with the health benefits of Cold Pressed Rapeseed oil, you can elevant everyday veg into something truly tasty and health boosting.

The power of rapeseed oil

All our drizzles are made with cold-pressed Lincolnshire-grown rapeseed oil, naturally rich in Omega 3, 6 & 9 and Vitamin E. These help support:

• Heart health

• Healthy skin and eyes

• Immune function

Cold-pressing matters because it keeps the oil’s natural nutrients and flavour intact, meaning you get goodness and great taste in every drizzle.

To create simple, healthy veggies sides or mains, all you need is a selection of our drizzles and a fridge full of veg:

Dressings

SWEET CHILLI DRESSING

• Drizzle over baked sweet potatoes instead of butter, the spice cuts through the sweetness.

• Drizzle over a creamy based soup for a jolt of spice to cut through the creamy richness.

• Drizzle over mushrooms & roast for 10-15 mins.

BALSAMIC DRESSING

• Use it to fry onions and garlic as the base for a rich tomato sauce or soup

• Drizzle over rocket and parmesan salad.

• Drizzle over Mediterranean veg (peppers, courgettes, red onion) before roasting.

ORANGE & GINGER DRESSING

• Drizzle over parsnips before roasting, also delicious on roast potatoes.

• Make up a mango salsa by mixing small diced mango pieces, finely chopped red onion and finely chopped red chilli and drizzle over the Orange & Ginger dressing for a zest dressing. Stir through fresh chopped coriander.

• Use in a stir fry.

RASPBERRY & MINT DRESSING

• This sweet and fresh dressing is the perfect accompaniment to peppery rocket and a tangy blue cheese salad.

• Delicious drizzled over cooked, warm new potatoes.

LEMON DRESSING

• Drizzle over parsnips or other root veg before roasting.

• Drizzle over Cheese filled tortellini cooked with wilted fresh spinach, season well with black pepper and top with Parmesan.

• Drizzle over fresh green salad - simple & delicious.

Marinades

CAJUN MARINADE

• Use to roast mushrooms, peppers & onions then stir through rice.

• Use as a marinade for Halloumi before grilling or cooking on the BBQ.

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MOROCCAN MARINADE

• Coat potato cubes, season well with salt and pepper, and roast at 200°C until brown and caramelised.

• Use to roast any combination of root veggies - serve as a side dish or whizz up with a blender to make moroccan veggie soup.

SPICY BBQ MARINADE

• Use a generous dollop to coat veggie sausages and roast in the oven for a delicious sticky and sweet eat.

• Add a dollop into a veggie bolognese for a sweet, smoky twist on a classic.

AROMATIC ITALIAN HERB MARINADE

• Fry off mushrooms, onions and peppers and us to coat pasta.

• Coat new potatoes before roasting for a summer side dish.

INDIAN SPICED MARINADE

• Coat potato cubes and season well before roasting at 200°C until well browned

• and caramelised.

• Use a generous amount to fry sliced onions & mushrooms, and stir through rice.

• Mix equal quantities with mayonnaise to make a spicy Indian style dip and serve with mini poppadum's.

The beauty of our drizzles is how interchangeable they are. Swap Moroccan for Cajun, Indian for Italian, you’re only limited by your imagination. One bottle, endless possibilities.

January doesn’t have to be about restriction. It can be about real food, delicious taste, made simple, We hope this has given you some inspiration, but take a look at our recipes for more ideas.