Never has there been a better time to learn about and experience a plant-based lifestyle.
Whatever you've either heard about veganism or think about veganism - perhaps: how hard it is, how boring it might be, how bland the food must be - FORGET IT!!!
Negative perceptions - are just that - PERCEPTIONS - because a lot of industries want you to doubt how good a life vegans have.
Of course veganism is a whole lifestyle, but starting with changes to your diet is the most fun way to get started. So let me show you that it's never about deprivation - more about liberation! Through scrumptious breakfast, brunches, lunches, suppers and treats.
[All
the meals you see here have been made by me, from scratch, in my
kitchen at home. I take my inspiration from everywhere and love to be
creative too. No time to add all the recipes, so please contact me if something takes your fancy and I'll send you your very own recipe sheet.
Much love - Chantal xx]
Hoisin 'duck' wrap.
Exactly like your crispy Chinese favourite & you'd never know the difference! I use tins of braised gluten, drained, dried, shredded & fried! Then add shredded spring onion, cucumber & a vegan hoisin sauce in a vegan tortilla wrap.
Minestrone soup with canellini beans and garlic parsley flatbreads on the side. Nutritious, delicious and a meal in itself - this soup is one of my all time favourites. Add several bay leaves for that wonderful fragrant finish.
Maple glazed tofu on a bed of mixed grains and fresh spinach salad.
This is officially now my favourite way to eat tofu! It's absolutely delicious - sticky, sweet, tangy. The grains underneath are 'Seeds of Change' brand Tamari infused.
Cream of broccoli and asparagus soup.
Ever chop off or throw away the stalks of these incredible veg? This soup was made with stalks! They are still so nutritious and tasty and blended like this with shallots, veg stock and some soy cream it's an incredible lunch.
Spiced mixed vegetable pakora with mango chutney.
Add plenty of cumin and coriander to the gram flour batter mix and I think Geetas mango chutney is by far the most delicious brand to go with this (registered vegan too).
Spicy black bean tacos.
This is a simple dish to make using smoky chipotle paste and any beans you like. Top with guacamole and shredded iceberg. Old el Paso taco shells are vegan.
Posh beans on toast!
Just to 'pimp' them up a little bit & add extra nutrition - try adding onions, mushrooms, peppers etc & I love them with added BBQ sauce. This is amaranth quinoa rye from Biona.
Vegan BLT !
I did really use to love a BLT and whilst I'm not keen on the faux bacon products, I do love these bacon flavour spinkles! You can get them in Tescos and Sainsburys in the salad condiments aisle. They add a lovely crunch and Plamil vegan mayo is a must :)
Raw shoots & super seeds apple, omega salad.
Even the healthiest dishes are delicious. This combines sprouted shoots, pumpkin and sunflower seeds, fresh apple, dried apricots and I added some Cauldron marinated tofu pieces. The dressing is lemon and an omega oil such as the one from Biona.
Thai-spiced butternut squash and sweet potato soup.
For the Thai spicing I use red Thai chillis, a lemon grass stalk (not blended in) & coconut milk. The sprinkles are some remains of the raw salad above!
Hummus with warm wholemeal pittas and raw veggie crudites.
This is my absolute favourite 'go-to' lunch so I always have hummus in the fridge or a tin of chickpeas at the ready. Warm pitta and crunchy sugar snap peas is the ultimate :) but for the best vegan nutrition, remember to 'eat a rainbow'.
Gazpacho with focaccia.
I made this chilled soup with the end of season tomatoes (great if you can grow or buy cheaply) with diced cucumber and plenty of garlic! Perhaps too much garlic. Jus-Roll now do vegan focaccia! Just add olives, rosemary & salt!
Spicy bean quesedillas with a 'cheese' sauce & rustic avocado, tomato, cucumber salsa.
I love Mexican food & these are so easy - you could use any veggie filling really. I fill the tortillas, fold them in half & griddle. Vegusto make the best ready-made cheese sauce (in my opinion).
Griddled vegetables with a herby mayonnaise in hot ciabatta bread.
I love these style of vegetables - so juicy and flavourful when grilled, griddled or roasted! Great with lots of fresh black pepper too.
Griddled basil tofu with vegetables, fresh spinach and tomato salsa in a flatbread wrap.
I used Taifun basil tofu for this - and it makes a delicious change. Healthy and high in protein low in fat.
Ginger and miso vegetable noodle stirfry with cashews.
Literally made using miso paste with a little water, tomato puree and fresh ginger.I used spelt noodles here, but buckwheat and rice are great too - although rice are more delicate.
Spicy chickpea & quinoa salad.
Tinned chickpeas are so handy to have in your kitchen. Dust these in gram flour, cumin and paprika, then fry in a little oil and add to some cooked quinoa with a lemon, coriander, oil dressing. Simple!
Leek and potato soup with granary sourdough.
This is a perfect autumn / winter classic - you can add carrots and celery to the base and I find Marigold Swiss vegetable bouillion the best stock powder by far. I blitz half the soup & mix back in.
Pesto mushroom pannini.
Pesto can be made using any combination of nuts, herbs, oils and seasonings. Experiment! This one was made by blitzing cashews, basil, garlic and hemp oil!
Sweet potato wedges & dips (fresh guacamole, tomato salsa, mayo, sweet chilli).
You can bake or fry these. If frying then bake first, cut into wedges then fry (more crispy!) and guacamole is simply mashed avocado, pinch of cumin, squeeze of lemon juice & black pepper (tomato pieces if you like too).
Bruschettas with salsa, guacamole and coleslaw.
Using up the remaining dips from the dish above (or any dips for that matter). Just have them on toast & go all Italian about it! :)
Packed lunch - vegan style! Cucumber & marmite sandwich, date & oat cookies, savoury almonds, fresh apple & soya milk.
Just trust me on the cucumber and marmite combo.
Sweetcorn chowder (clam-free).
Onion, carrot, leek, garlic, thyme, sweet potatoes, sweetcorn, stock. Done. Throw in some lentils too if you'd like it even more hearty.
Warm mixed grain and vegetable bowl.
This is great for leftovers! Any combination, hot or cold with any dressing for extra flavour. Open the fridge and raid...
Thai vermicelli soup.
This is so light and fresh. Use a Thai red curry paste, vegan stock & soy sauce for the broth & simply add crunchy fresh veg, shiitake mushrooms & then cook the vermicelli rice noodles in the soup for 2 mins.
Raw cashew hummus with herby tomatoes & fresh onion bread.
Hummus is basically a blend of nuts or beans or peas - usually with added tahini (sesame paste), oil, lemon juice and seasonings - to this I added garlic and onion powders.
Mexican mushrooms with corn tortillas & green salad.
Mexican food uses a lot of fresh herbs sometimes, plenty of thyme and rosemary in this which create an amazing flavour with the chilli tomato base.
Walnut pate on warm 'buttered' toast.
I was never a fan of tarragon with chicken & now I know it's better with walnuts! Blitz with walnut oil, red wine, red onion, soy sauce, chives & some breadcrumbs. Yum.
Mushroom burger with fresh salad and mayo.
This is a burger from Vegusto - and it's very tasty. It makes a light, quick lunch.
Lemony kale fusilli.
And lastly... where would vegans be without kale?! This was sauteed with onions, pine nuts & artichokes, added to fusilli pasta and mixed with an olive oil lemon dressing & loads of black pepper! [ The vitamin C in the lemon helps us to absorb the iron in the kale - top tip :) ]
So another 30 ways to make the change to plant-based living.
How varied and tasty does that look?! Do vegans struggle to find things to eat? Ummmm NO!!
Enjoy :)
GO VEGAN. FOR LIFE.
