The Ultimate Veganuary Ingredient: Why Black Garlic Belongs in Every Plant-Based Kitchen
So you're doing Veganuary. Brilliant. Whether you're trying it for the first time, committing to the full month, or just exploring more plant-based meals, there's one ingredient that's about to become your secret weapon: black garlic.
If you're worried that going vegan means sacrificing flavour, depth, or that satisfying savoury richness you crave—black garlic is here to prove you wrong.
What Makes Black Garlic Perfect for Veganuary?
Black garlic is naturally 100% plant-based and registered with The Vegan Society. But it's not just technically vegan—it's the kind of ingredient that makes vegan cooking genuinely exciting.
Through a slow, natural ageing process, white garlic transforms into something completely different: sweet, complex, umami-rich, and deeply savoury without any harshness. It delivers that meaty, mouth-filling depth that people often think they'll miss when switching to plant-based eating.
No animal products. No artificial flavours. Just pure, concentrated black garlic magic.
The Umami Problem (And How Black Garlic Solves It)
Let's talk about umami—that fifth taste, the savoury depth that makes food feel satisfying and complete. It's abundant in meat, cheese, and fish, which is why new vegans often find plant-based meals lacking that "something."
Black garlic is packed with natural umami. It brings the same rich, savoury complexity to your dishes without any animal products, making it the perfect bridge ingredient for anyone transitioning to plant-based eating or simply looking to make vegan meals more crave-worthy.
How to Use Black Garlic in Veganuary Cooking
The beauty of black garlic? It works in almost everything. Here are some of our favourite ways to use it:
1. Upgrade Your Pasta
Vegan pasta can be incredible, but it needs depth. Stir The Original Black Garlic Paste into:
Creamy cashew Alfredo
Tomato-based sauces
Aglio e olio with chilli and olive oil
Vegan pesto
The umami boost transforms simple pasta into something restaurant-worthy.
2. Revolutionary Toast Toppers
Forget boring avocado toast (okay, don't forget it—just upgrade it). The Original Black Garlic Paste on sourdough with:
Smashed avocado and chilli flakes
Hummus and roasted peppers
Vegan cream cheese and tomatoes
Sautéed mushrooms
Breakfast, lunch, or a midnight snack—it works.
3. Next-Level Soups & Stews
Add The Original Black Garlic Peeled Cloves or The Original Black Garlic Powder to:
Lentil soups for earthy depth
Bean stews for richness
Vegetable broths for complexity
Vegan ramen for that authentic umami kick
4. Game-Changing Dips
Blend The Original Black Garlic Paste into:
Hummus (this will ruin regular hummus for you forever)
Baba ganoush
White bean dip
Vegan cashew cheese
Your crudités just became the main event.
5. Roasted Vegetables That Actually Excite You
Toss vegetables with olive oil and black garlic cloves and/or paste before roasting:
Brussels sprouts
Cauliflower
Carrots
Potatoes
Aubergine
The caramelisation + black garlic = flavour heaven.
6. Plant-Based Burgers & Patties
Mix black garlic into:
Lentil or bean burgers
Mushroom patties
Falafel mixtures
Vegan meatballs
It adds moisture, binding, and that savoury depth that makes people say "wait, this is vegan?"
7. Salad Dressings with Depth
Whisk The Original Black Garlic Paste into:
Balsamic vinaigrettes
Tahini dressings
Lemon and olive oil dressings
Vegan Caesar dressing
Suddenly, salad is something you actually want to eat.
8. Vegan Gravy That Doesn't Disappoint
Black garlic is the secret to rich, flavourful vegan gravy. Combine with:
Vegetable stock
Soy sauce or tamari
Nutritional yeast
Fresh herbs
Pour over roasted vegetables, mashed potatoes, or vegan Sunday roasts.
Which Black Garlic Product Should You Choose?
We offer black garlic in several formats, each perfect for different uses:
Black Garlic Paste - Best for: spreading, stirring into sauces, marinades, dressings. Why: smooth, easy to mix, intense flavour.
Black Garlic Powder - Best for: seasoning, dry rubs, sprinkling over dishes, baking. Why: versatile, long shelf life, easy to incorporate
Whole Black Garlic Cloves - Best for: salads, pasta, pizza toppings, eating straight (yes, really). Why: soft, jammy texture, beautiful presentation
Black Garlic Pickle - Best for: cheese boards (hello, vegan cheese!), sandwiches, grain bowls. Why: tangy, sweet, umami-rich, ready to use
Three Easy Veganuary Recipes with Black Garlic
1. Black Garlic Hummus
Ingredients:
1 can chickpeas, drained (reserve liquid)
2 tbsp tahini
Juice of 1 lemon
2 tbsp olive oil
Salt to taste
Chickpea liquid (aquafaba) to thin
Method: Blend everything until smooth. Adjust consistency with aquafaba. Drizzle with olive oil and serve with warm pitta.
2. Creamy Black Garlic Pasta
Ingredients:
300g vegan pasta
1 cup cashews (soaked)
2 cloves fresh garlic
½ cup pasta water
2 tbsp nutritional yeast
Salt, pepper, chilli flakes
Method: Cook pasta. Blend cashews, black garlic, fresh garlic, nutritional yeast, and pasta water until smooth. Toss with pasta. Top with fresh herbs and chilli.
3. Black Garlic Roasted Vegetables
Ingredients:
Mixed vegetables (Brussels sprouts, carrots, cauliflower)
2 tbsp olive oil
Salt and pepper
Fresh thyme
Method: Toss veg with oil and black garlic paste. Roast at 200°C for 30-35 minutes. Finish with fresh thyme.
Why Veganuary Doesn't Have to Mean Compromise
Here's the thing: plant-based eating shouldn't feel like deprivation. It should feel like discovery—new flavours, creative cooking, and dishes that genuinely excite you.
Black garlic makes that possible. It's the ingredient that bridges the gap between "this is healthy" and "this is genuinely delicious."
Whether you're committing to Veganuary for health, ethics, the environment, or just curiosity, black garlic ensures your food tastes as good as your reasons for trying.
Ready to Make Veganuary Delicious?
Explore our full range of black garlic products and discover why it's become a plant-based kitchen essential.
Here's to a Veganuary that's flavourful, satisfying, and unforgettable. 🖤🌱