Delicious Dishes

Veganuary – 2017 cookbook compiles favourite vegan celebrity recipes

Peter Egan shares his Parmigiana di Melanzane recipe below

Diet is a huge part of wellness. With so many options for eating well, when we came across this new cookbook for the annual Veganuary campaign, we knew we had to share! It’s a compilation of favourite vegan recipes from many celebs, including  Random Green Soup from Ab Fab’s Joanna Lumley; Parmigiana di Melanzane from Downton Abbey’s Peter Egan; Pamela Anderson’s gluten-free pizza; Mayim Bialik’s own Pean Pie Truffles; Joaquin Phoenix’s Tabbouleh; Beyoncé’s guacamole;Jason Mraz creates Chocomole; Moby’s Strawberry Shortcakes; Madonna’s Sticky Toffee Pudding – and many more!

Veganuary is an international campaign encouraging people to try a vegan diet in January. An annual campaign, it has had a huge impact, with more than 23,000 people from across 142 different countries pledging to do January meat-free. The 2017 campaign was launched with the creation of this beautiful e-cookbook featuring the favourite vegan meals of celebrities. It will be sent free of charge to everyone who registers to take part in Veganuary.

While we’re not judging, we have to say, these recipes look gooooood! I don’t think anyone would feel they were missing out on anything with these dishes!

Peter Egan’s Parmagiana di Melanzane

Peter is an incredible actor, a true gentleman and a passionate animal lover. He took part in Veganuary 2016 and has never looked back. He says: ‘I will always support Veganuary, but I won’t have to do it again because… I am now vegan.’

If, like Peter, you’re a fan of rich Mediterranean flavours, then try this beautiful Melanzane.

What you need:

– 2 tbsp olive oil, plus extra for brushing
– 3 cloves garlic, crushed
– 3 sprigs of thyme
– 8 sage leaves, finely chopped
– 4 x 400g cans chopped tomatoes
– 3 tbsp red wine vinegar
– 3 tbsp caster sugar
– 4 large aubergines, sliced lengthways as thinly as possible
– 150g melting vegan cheese, grated – try Violife for Pizza, or VBites Cheezly Edam Style (Melting)
– 85g white breadcrumbs
– 50g pine nuts
– Handful of basil leaves

What you do:

1. Heat the oven to 200C / GM6.

2. Heat the oil in a large pan, add the garlic, thyme and sage, and cook gently for a few minutes. Then add the tomatoes, vinegar and sugar, and gently simmer for 20-25 minutes until it has thickened.

3. Meanwhile, heat a frying pan. Brush the aubergines slices on both sides with olive oil, and fry in batches until each slice is softened and slightly charred.

4. Mix 25g of the grated dairy-free cheese with the breadcrumbs and pine nuts, and set side.

5. Into a large baking dish, add a little of the tomato sauce and spread over the base. On top of this, add a layer or two of aubergines slices. Season.

6. Spoon over more sauce, then layer some cheese and basil leaves, and then another layer of aubergine. Repeat until you end with a layer of tomato sauce, and top with the breadcrumb mixture.

7. Bake for 30-40 minutes until the top is crisp and golden, and the tomato sauce is bubbling away. Rest for 10 minutes, and scatter with torn basil leaves.

Jason Mraz creates Chocomole

If, like singer-songwriter and plant-based foodie Jason Mraz, you love a pud but don’t want the sugar crash that follows, try his favourite chocolate mousse recipe, made with creamy avocados and sweetened with dates and maple syrup. It’s seriously good!

What you need:

– 16 Medjool dates, pitted and coarsely chopped
– 3 ripe avocados
– 1 cup unsweetened almond milk or coconut milk
– 1 cup unsweetened cocoa powder
– 1/4 cup pure maple syrup or agave nectar
– 1 tbsp coconut oil
– 1 tsp vanilla extract Pinch of sea salt

What you do:

1. Soak the dates in hot water for 5 to 10 minutes until soft. Drain.

2. Peel and de-stone the avocados, and blend their flesh with the milk, cocoa, syrup, coconut oil, vanilla extract and salt.

3. Place into ramekins and chill for three hours before serving.


As a charity, Veganuary is dedicated to changing public attitudes, while providing all the information and practical support required to make the transition to veganism as easy and enjoyable as possible. It is supportive, non-judgmental and a mine of information.

Veganuary has had an incredible degree of success in a very short time. In its first year, 3,300 people took part; in 2015 that rose to 12,800 and in 2016 to 23,000 people. In 2016, people from 142 countries took part with the top five being: UK, USA, Australia, Canada and South Africa.

Sixty per cent of people who participate in Veganuary say they have remained vegan six months later.