And here we are! Last week of Veganuary is here and I am continuing to share my no meat recipes that I’ve enjoyed from the previous week. Personally I really like a complete meal plan, as it saves me a lot of time not thinking of what meals to have myself.
Ok, for the final time this Veganuary, let’s jump into our this weeks recipes.
Breakfast – Chia seed pudding
This overnight little miracle is a game changer. By no means ‘overnight’ is a new thing, but this is an absolute winner.
- 1 tbsp oats (I use free from oats)
- 2tbsp chia seeds
- 150ml coconut milk (you can use whichever plant milk you prefer)
- 2tbsp coconut yogurt (you can use any plant based yogurt you fancy)
- 1tbsp maple syrup for sweetness
- Fruit to add on top in the morning (optional)
Mix all ingredients together & place in an air tight container. Pop the container in the fridge to stay there overnight.
Lunch – Mushroom, Tomato & Avocado on toasted bread
I’ll be honest, I’m not really sure what to call this, but it tastes delicious. You can have this either as a savoury breakfast or for lunch. I did have this for breakfast and it filled me up & I was ready for the day ahead.
Here is what you’ll need:
- 1/2 Avocado
- 1/2 Small red onion (you can use yellow onion)
- 2 Mushrooms
- 2 Slices of bread
- Olive oil
- 3 or 4 Small tomatoes
- Vegan cheese
- Salt & pepper for seasoning
Step 1 – Put your frying pan on a medium heat and add about a tablespoon or so of olive oil. Finely cut up half the onion and add to frying pan.
Step 2 – While your onion cooks, peal & cut up the mushrooms finely as well. Add them to onion and season to taste. Halve the tomatoes and add them to frying pan. Once all has cooked and softened, put these in a separate bowl.
Step 3 – If needed add more olive oil to the frying pan and place both slices of bread on the pan. Let them fry/ crisp up for couple of minutes. (make sure you keep an eye on it so they don’t burn). Turn them over & add your vegan cheese on top. To make the cheese melt more & faster cover the frying pan with a lid (if you have one).
Step 4 – Once the cheese has melted a bit return the onion-mushroom mix to the pan and place it on your bread slices. Cover again with lid to let the cheese melt a bit more. In the meantime cup or slice up the avocado to your liking & serve it up!
Dinner – One Pot Beef (vegan strips) & Baby Potato Medley
Vegan Beef Strips & Baby Potato Medley One Pot
- 1 pack no beef strips I used Dopes No Beef Pieces 280grams
- 14 baby potatoes
- 3 carrots
- 3 celery stalks
- handful green beans
- 1 yellow onion
- 2 cloves of garlic
- seasoning – salt, pepper, dried herbs
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 pot red wine stock
- Peel & cut up your onion in medium size chunks. Do the same with garlic cloves. Add the casserole dish on medium heat with couple tablespoons of olive oil. Once hot – add onion & garlic.
- Give your baby potatoes a wash & add them to onion and garlic. Season with salt, pepper, herbs. Add couple of dashes of soy sauce and tomato paste. Make sure to stir well.
- Peel, wash & cut – carrots, celery & green beans. Add all three to the dish. Add red wine stock to the casserole and about 600-700ml of water.
- Leave it to simmer for 35-40 minutes, stir & check occasionally. Once the potatoes are nearly ready, add your no-beef strips/ chunks and cook for the recommended time. If needed add more water so it doesn't burn.
- Serve with some fresh salad. Mine is made from cucumber, tomatoes, rocket & lettuce.
My top three snacks from this week:
- Tangy watermelon sweets from Aldi
- Vegan friendly vegan cereal/ snack bars
Towards the end of the month I started to really struggle with my vegan meals & my creativity dropped towards the end. I will have a little break from being vegan, as I am looking forwards to having scrambled eggs (don’t judge me!) on toast! But I will definitely re-look at going Vegan again. But I am still a vegetarian, so there will be plenty of no meat recipes coming to you!
I thoroughly enjoy vegan baking (recipes coming soon!!) as it’s not full time veganism.