Veganuary, but make it bold: Recipes to elevate your plant-based game
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Forget bland salads and lifeless sides – these dishes from Battersea’s JOIA restaurant show how vibrant, creative and downright indulgent Veganuary can be. Chef Henrique Sá Pessoa from JOIA in Battersea has a knack for taking humble ingredients and elevating them into dishes that demand attention – and these recipes are no exception. Perfect for Veganuary, they prove plant-based dining can be as indulgent and satisfying as any feast.
![[Who said cabbage couldn’t steal the show? A smoky, spicy masterpiece that gives Veganuary the boldness it deserves]](https://static.independent.co.uk/2025/01/10/14/Roast-piri-piri-cabbage---Matt-Russell.jpg)
The wild mushroom and onion soup is a lesson in layering flavours. Sweet, caramelised onions and earthy mushrooms are brought together in a velvety broth, finished with the crunch of walnuts and the brightness of parsley cress. It’s a dish that’s both comforting and elegant – ideal for those cold January evenings when only a bowl of something warm will do.
Meanwhile, the cabbage with piri piri glaze is a celebration of fire and spice. Marinated for 24 hours and roasted to perfection, the cabbage takes on a smoky, caramelised depth, heightened by the zesty picada and the crunch of roasted pine nuts. This isn’t the cabbage you remember from your school dinners – it’s a vibrant, flavour-packed centrepiece that demands to be shared.
Serves: 3. Ingredients:. Onion soup, see below. Sauteed wild mushrooms, see below. Walnuts. Parsley cress. Juice of 1 lemon. For the onion soup:. 400g brown onion, chopped (approx 2 large onions). 40g confit garlic. Handful of thyme. 300ml of mushroom stock. 1 tbsp olive oil.
