How to Prep for Veganuary During the Holidays: A Survival Guide

We are currently deep in the “Crimbo Limbo”—those strange, fuzzy days between Christmas and New Year’s Eve where time doesn’t exist, and we subsist entirely on chocolate coins and turkey sandwiches.

As a mom of three, I know the struggle. You want to start the New Year feeling fresh, but your fridge is still bursting with roast potatoes, half-eaten cheese boards, and heavy meats. The old advice? “Throw it out!” (Way too wasteful). Or, “Eat it all now!” (Hello, stomach ache).

This year, we are doing it differently. We are using the “Bridge the Gap” Method.

We are going to take those rich holiday leftovers and transform them into family friendly vegan meal prep for january. It’s a magical “soft launch” into a plant-based diet that saves you money, reduces waste, and clears the mental clutter before the ball drops. Let’s turn that chaotic fridge into a sanctuary of healthy eating!

Don’t forget to pin this recipe to your Christmas Food board so you can find it easily later!

[Image-1: A stunning, mouth-watering photograph of the final finished Leftover Vegetable Curry in glass meal prep containers, styled festively with fresh cilantro and a side of naan bread.]

Phase 1: The Audit & Freeze (Clear the Clutter)

Before we start cooking, we need to deal with the non-vegan “temptations.” A major part of learning how to start veganuary for beginners is environment design. If the cheese is staring at you, you’ll eat it.

The “Pause Button” Technique:

You don’t have to eat all the meat and cheese right now.

1. Cheese: Grate hard cheeses and freeze them in bags. Cube softer cheeses. Label them “For Feb Treat Night.”
2. Meat: According to USDA guidelines, it is safe to refreeze cooked turkey or ham as long as it was handled correctly and hasn’t been left out for more than 2 hours. Slice it up, bag it, label it, and hide it in the back of the freezer.

Now that the heavy stuff is gone, look at what remains: The Roasted Vegetables. This is your goldmine.

Phase 2: The Veggie Resurrection (Tools & Ingredients)

To pull this off, you need a few “Secret Weapons” from your pantry to turn tired roast parsnips into vibrant meals.

The Vegan Pantry Staples List:

• Canned Coconut Milk: The ultimate creamy savior.
• Chickpeas or Lentils: Cheap, shelf-stable protein.
• Vegetable Stock Paste/Cubes: Flavor foundation.
• Nutritional Yeast: For that nutty, “cheesy” flavor without the dairy.

The Right Gear:

Since we are making “bowls” and soups, storage is key. I stopped using mismatched plastic tubs years ago—they stain and leak.

Phase 3: The 3 “Base” Recipes

Here are three ways to execute a plant-based diet transition using exactly what you have on your trays.

1. The “Creamy” Roasted Root Soup

This is perfect for leftover carrots, parsnips, and squash.

• Method: Sauté an onion and garlic. Add your leftover roasted veggies and 1 quart of vegetable stock. Simmer for 10 minutes.
• The Secret: Add half a can of coconut milk and a squeeze of fresh lemon juice. The acid wakes up the “tired” flavor of the roasted veg.
• Pro-Tip: Do not blend roasted potatoes into this. They contain too much starch and will turn your soup gluey. Save them for the hash below!

2. The Holiday “Everything” Curry

This is one of my favorite vegan recipes using christmas leftovers. It’s forgiving, spicy, and warming.

• The Base: Fry onion, ginger, and 2 tbsp of curry powder (or a jar of vegan simmer sauce if you’re tired!).
• The Bulk: Dump in a can of drained chickpeas and your leftover Brussels sprouts, cauliflower, and carrots.
• The Festive Twist: Stir in 1 tbsp of leftover Cranberry Sauce. The tart sweetness cuts through the coconut milk perfectly—trust me, it is delicious.

[Image-2: A close-up action shot of a wooden spoon stirring the bright yellow curry sauce into a pan of roasted Brussels sprouts and carrots, capturing the steam rising.]

3. Bubble & Squeak Hash Patties

This is the best home for mashed potatoes and roasties.

• Method: Mash your leftover potatoes with cooked cabbage or greens. Mix in some nutritional yeast. Form into patties and pan-fry in olive oil until crispy and golden.
• Serve With: A side of baked beans or avocado for a hearty breakfast.

Phase 4: Safety & Storage (The “Rice Rule”)

As we pack up our healthy post christmas detox tips, we have to talk about safety.

⚠️ The Rice Warning:

If you have leftover rice from a feast, be very careful. Rice can grow Bacillus cereus bacteria if left at room temperature. If your rice wasn’t cooled and refrigerated within an hour of cooking initially, do not repurpose it. Compost it. It is safer to cook a fresh batch of brown rice or quinoa for your meal prep bowls.

❓ Frequently Asked Questions

What to do with leftover cheese before Veganuary?

Don’t binge on it! Hard cheeses (cheddar, parmesan) freeze exceptionally well if grated first. Soft cheeses (brie, camembert) texture might change slightly, so plan to melt them into sauces in February. Get them out of the fridge so you aren’t tempted during your plant-based month.

How to get kids to eat vegan food?

The “Hash Patties” above are a great start because they resemble hash browns. For the curry, I often chop the veggies very small or blend the sauce so it’s smooth, then serve it over rice. My boys love “dipping,” so serving anything with naan bread usually guarantees a clean plate.

Can I freeze cooked turkey again?

Yes, you can! As long as the turkey was cooked safely and hasn’t been sitting out on the counter for hours, you can freeze it. I dice mine and freeze it in 1-cup portions—perfect for quick soups or casseroles once your plant-based challenge is over.

Is Veganuary expensive?

It is actually cheaper! Meat and cheese are usually the most expensive items in a grocery haul. By swapping turkey for chickpeas ($0.89 a can) and using lentils, you will likely see your grocery bill drop significantly in January.