We cook your colleagues' favorite vegan recipes
In December, we asked you to share your favorite vegan recipes with us so that we could cook them for everyone at the CANTEEN and the PAPA during the VEGANUARY. And the call was a success!
Many people submitted their favorite vegan recipes, demonstrating just how diverse, creative, and truly delicious vegan cuisine can be.
That’s exactly what we’re celebrating in Veganuary 2026:
Every Tuesday and Thursday in January, we’ll be cooking selected vegan favorite recipes from your submissions at the CANTEEN and the PAPA.
From hearty to soulful, from classic to creative, the dishes submitted couldn’t be more different.
Twice a week, we serve a dish that doesn’t come from our kitchen – but directly from our community, your community.
With every plate, you also help decide which recipe was the most popular at the end of Veganuary.
A big thank you goes out to everyone who participated, shared recipes, and showed their enthusiasm for plant-based cuisine.
Find out what’s on offer where and when here:
TUESDAY, JANUARY 6, 2026
PAPA
Babette’s bell pepper stew with soy mince
CANTEEN
Sweet potato purée with maple miso and tofu with cornmeal crust
Thursday, January 8, 2026
PAPA
Tamar’s orecchiette with caramelized onions
CANTEEN
Vegan bibimbap with bean sprouts and zucchini
Tuesday, January 13, 2026
PAPA
Chinese eggplant with tofu
CANTEEN
Tamar’s saffron pasta with chipotle shallots and pickled chilies
Thursday, January 15, 2026
PAPA
Wilhelm’s coconut and lime risotto with stir-fried Asian vegetables
CANTEEN
Marcus’ spelt and green spelt patties with potato gnocchi and sautened vegetables
Tuesday, January 20, 2026
PAPA
Simon’s Vegan Lasagna
CANTEEN
Spicy peanut noodles with edamame and chili
Thursday, January 22, 2026
PAPA
Green Goddess Pasta
CANTEEN
Sarah’s shell pasta with spinach and cashew filling
Tuesday, January 27, 2026
PAPA
Özgecans Mercemek Köftesi
CANTEEN
Crispy wrap with guacamole and salsa
Thursday, January 29, 2026
PAPA
Wilhelm’s oven-baked polenta with Mediterranean ratatouille and basil oil
CANTEEN
Benedikt’s lentil bulgogi salad wrap
We look forward to a January full of flavor, exchange, and new favorite dishes.
