Since going vegetarian last May, I have dabbled in trying vegan things, mostly in baking. I’ve had mixed results with that. But since January is Veganuary, I thought it would be good to try and be a full on Vegan for the whole month and see how I get on with it. I’ve decided to do a quick summary of each week and my 3 favourite recipes from that week- breakfast, lunch & dinner. Oh, and don’t worry, they are all lazy vegan recipes that will make it much more easier to make them and give these a go.
Right, lets start with breakfast. I don’t know about you, but I don’t always have breakfast as such. But, I do love a bit of porridge during winter (or summer) to fill me up & I’m ready for the day.
Vegan & Gluten Free Blueberry Porridge
- 1 sauce pan
- 25 g Free from porridge
- 150 ml Almond milk can use other nut milks
- 1 handful Blueberries fresh or frozen
- 1 tbsp Chia seeds
- 1 tbsp Flax seeds
- 1 tbsp Golden/ maple syrup optional
- Put saucepan on the hob over medium heat.
- Add all ingredients in the saucepan, bring to boil. If you like, you can squish some of the blueberries in the saucepan.
- If you want your porridge to be more liquidy – add a dash more of your chosen milk
- Golden or Maple syrup – you can add these or even sugar if you want it to be bit more sweet
- Once all has softened, take it off the hob, scoop the porridge in your bowl & you are ready to eat.
- Top Tip – make sure you add some water in your saucepan and bowl (after eating), as once dried – porridge can be tricky to get washed off.
I know, that there are other breakfast options that are far more quicker to make. But in line of giving yourself the extra care & time in the morning to prep for the day ahead- why not give this, not so lazy vegan recipe a go?
If you thought breakfast Blueberry porridge takes too long to make, then let me tell you- this vegan lunch option, will take you 5 minutes! Well deserved to be marked as a lazy vegan recipes!
Mashed avocado on Toast
Yes, that is the easiest lunch you will ever make.
- Half an avocado
- 2 slices of Free from bread
- Plant based spread
- Seasoning – I used garlic salt & pepper. You can use normal salt.
Pop your bread in toaster. Cut the avocado and mash half of it with seasoning, while keeping the other half in the fridge. (You can use the other half either for another avocado toast the following day or make a lovely avocado salad). Put the plant based spread on your toast topping it with your avocado. Enjoy!
I am not going to lie – vegan dinners are something I am struggling with. As it is tricky to re-program my brain to disregard all animal products all together.
But do not fear, I have got you covered. One one pot roast recipe coming right up.
Vegan One Pot Roast with No Meat Meatballs
- 1 oven dish
- 3 medium/large Potatoes
- 2 medium Carrots
- 10 pcs No meat meatballs I bought mine from Aldi, so I used the whole bag
- 1 Parsnip
- 6-10 Brussel sprouts leftovers from Christmas, optional. Can replace with baby corn
- 1 Yellow onion
- 3 cloves Garlic
- 1 pot Knorr vegetable stock
- Seasoning – salt, pepper, mixed dried herbs
- 3 tbsp Olive oil
- 50 ml White wine
- Preheat your oven to 200°C and boil some water in the kettle.
- Peal & chop the potatoes, carrots & parsnips in medium size chunks.
- Remove any old leafs from Brussel sprouts. Peal & cut up each garlic clove in about 3-4 pieces.
- Peal the onion, cut it up so you can separate all the layers into nice, thin slices.
- Add all of these into one big bowl, season with salt, pepper & dried herbs. Add a dash of olive oil on top & combine with a wooden spoon until all has mixed well.
- Add all vegetables to the oven dish.
- In a measuring jug add 250ml of boiling water and a pot of Knorr stock. Mix with a fork until dissolved. Add about 50ml of white wine. Pour this over your vegetables.
- Add your no meat meatballs on top, spread them around.
- Cover with foil (Pearce some holes in the foil) and put in the oven for 20 minutes. After that- remove the foil and return the dish to the oven for further 25 minutes (or until all has cooked throughout)
And that’s it! You have a whole day of vegan friendly recipes to hand to give Veganism a go. No doubt you will want to have a top up between the meals, so here are my top 3 snacks I used in the first vegan week:
- Graze lemon & blueberry super bites – Amazon link for these – click here – can be found in your local supermarket as well
End of week verdict
Overall I think I did pretty well in my first full Vegan week. There were times when I was hungry & wanted a snack, but none of the snacks in the house were Vegan friendly, so I just had coffee! Which isn’t a bad result. I have noticed that I am more hungry and feel the need for snacks more. But I do think that is from the lack of dairy cheese & eggs I would normally consume. I am hoping this will fade as the weeks go on. I have enjoyed my first week & very much looking forwards to my remaining Veganuary weeks.
Are you trying to go Vegan for a day or a week or maybe permanent? What are your favourite recipes?
If you want to read why I gave up meat, click the image below and read on!