We are more than halfway through Veganuary and you have 3 more vegan meal ideas coming your way! I do really hope that whenever you might come across these- you enjoy them and try eating Vegan for at least a day.
With that, let’s jump into our this weeks vegan meal ideas for you to try!
Breakfast – Pancakes with some raspberries
Me, personally, I am not a lover or a big fan of pancakes. Every now & then I will have a craving for an American style pancake. And I did this week. It took me 3 attempts to get it right, as I tried adding fruit & chocolate chips in the batter, but that just turned into a hot mess!!
Ingredients:
- 100g plain flour
- 1tsp + 1/2tsp baking powder
- 3tbsp of caster sugar
- 150ml coconut milk
- 1tbsp veggie butter/ spread
Put all ingredients in a bowl and mix them together. Heat up your frying pan on medium heat with a bit of coconut oil. Once hot enough, using a soup ladle add about a quarter of the mix on the frying pan. After 1-2 minutes, flip it over. And continue until all the batter has been used up.
Serve it up with some raspberries (or other berries) and maple syrup.
Lunch – Couscous salad you can prep the night before
Salad you can prep the night before? Oh yes! I am all for food hacks, prepping in advance and making my and your lives easier. Ok, let me explain!
Ingredients:
- About a cup of fully done couscous (I make it in a bigger batch, and take what I need throughout the week)
- Knorr veggie stock pot
- 4-6 Veggie chicken dippers – I used these
- Baby gem lettuce
- Some rocket leaves
- Couple chunky slices of cucumber
- Vegan mayo
So, what do you make the night before, you ask? Ahaa… While you make your dinner, pop your kettle on and make some couscous in a bowl. Put couscous and stock pot in the bowl, pour boiling water over (read instructions on couscous pack) and cover with cling film. After 5 or so minutes, check on it and give it a stir with a fork. You can use it there and then or keep it in the fridge for your lunch next day.
Also- while you are making your dinner or while you’re eating – put the vegan chicken dippers in the oven to cook (follow instructions on packaging).
And now as your lunch hour has rolled around – all you have to do is – chop up your salad bits, add a bit of vegan mayo. Put it all on your plate – and you are set to go. The actual making of lunch won’t take you more than 5 minutes, as all the big jobs been done the night before.
Dinner time – Tofu filled pastry squares (makes 6)
Pastry Squares filled with Tofu & Green beans
Ingredients
- 1 tube Ready to roll puff pastry (vegan)
- 1 pcs red onion
- 3 cloves of garlic
- 100 g grated cheese you can have more/ less on how cheesy you like it
- 5-6 pcs mushrooms
- 10 pcs green beans
- 1 pcs tofu (10 x 3cm piece) I didn't weigh mine as I wanted to use just a little bit, so it doesn't overwhelm the meal
- 1 pcs baby gem lettuce
- 2 handfuls wild rocket
- 2 sml/med tomatoes
- seasoning- salt, pepper, onion granules, smoked paprika
- dash of vingar
Instructions
- Pre-heat the oven to 200°C
- Cut your tofu in medium chunks, put them in a bowl. Season with salt, pepper, smoked paprika & dash of vinegar. Mix with a wooden spoon & leave it to rest.
- Meanwhile heat a frying pan on medium heat, add some olive or coconut oil. Peel and chop the red onion in small pieces and add to frying pan once hot. Peel & cut up garlic as well – add to frying pan.
- While that cooks, cut the ends off your green beans & cut them in no more than 2cm sticks. Peel and chop up finely the mushrooms.
- When the onion and garlic has softened, add the green beans & tofu to frying pan. Cook for 3-5 minutes.
- Add the mushrooms and season to taste.
- On baking tray lay out the pastry & cut into 6 squares.
- Once the mix has cooked, split it out between all 6 squares & cover with cheese. Pop it into oven for about 15 minutes until the cheese has melted.
- While the pastry cooks in the oven – make up the salad. Cut up the lettuce, rocket & tomatoes. Mix in the bowl. If you want- you can add some olive oil and a bit of salt & pepper.
- Serve it up!
Below are this weeks snacks & desert I’ve been enjoying!
- Raspberries
- Ready salted crisps
- GU Salted Caramel Cheese cake vegan pots for dessert, link here. They are very sweet, but my God they are delicious!
If you would like to try some other Vegan recipes check out my Week 1 & Week 2 of Veganuary!
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