Posted in Recipes

Tips for Going Vegan

1. Go Slow

It’s impossible to go completely vegan overnight, so my first piece of advice is to take it slow.

Don’t set a deadline for yourself.

It took me six months to a year before I could say I was 100% vegan; I took my time figuring out which substitutes I liked and what method worked best for me.

Take your time, and you’ll be less likely to quit.


2. Introduce Before You Take Away

It might be useful to start eating and trying vegan meals- both at home and when eating out- before you cut anything out to change the way you see veganism.


3. Try Different Substitutes

There are lots of substitutes available for vegans now, and it can take a while before you find one that you like. So, similar to the last point, allow yourself to try them.


4. Cut Meat First

The easiest way to become vegan (I think) is to go vegetarian first. You’ll find you don’t miss meat as you think you will- and the results from not eating it- feeling less sluggish, no bloated, etc- will encourage you to keep going.


5. One Dairy Product at a Time

Once you’re comfortably vegetarian, I suggest swapping one dairy product out at a time. Start with the one you eat less often and work your way up to cheese- I know it’s a tough one to let go of- but trust me, you won’t miss it.


6. Take Food With You

A hard thing about being vegan is knowing what to eat while you’re out or with friends/ family who aren’t vegan.

The easiest way to deal with this is to take food with you; when going to dinner, offer to bring your own food to cook and bring your own milk alternative so you can order a black tea or coffee.

Most places serve vegan options and milk alternative nowadays anyway, but it’s good to be prepared.


7. Vegan Restaurants

Get to know the vegan restaurants in your local area, that way you won’t be stuck for a place to eat.


8. Remember Why You’re Doing It

Whenever you feel yourself being tempted, remind yourself why you’re doing it.

And if you give in to the temptation, remember that it’s normal and you can re-try as many times as you need.


9. Recipes

What I loved most about going vegan was the way it made it fall back in love with cooking and baking, as I was relearning and reinventing recipes and discovering new foods. It really makes you stop and think about you’re eating instead of just grabbing the nearest, quickest thing.

If you have recipes you love, get creative and find a way to make them vegan. Screenshot and bookmark recipes you see online and enjoy making them.

My favourite vegan recipe blogs:

https://itdoesnttastelikechicken.com/

https://www.thissavoryvegan.com/


10. Find Someone to Help

This one might not be available to everyone, but having someone who can show you recipes and share new food or places to eat can the change exciting and a little easier to navigate.


Posted in Recipes

Easy Vegan Sausage Casserole


Serves 2

Ingredients

  • Potatoes
  • Garlic
  • Oil
  • Vegan Sausages (I used a packet of 6 of the Linda McCartney)
  • Onion
  • Mushrooms
  • One packet of either Colman’s sausage casserole (tomato flavour) or Schwartz Beef Casserole (Meaty flavour) mix.
  • Salt
  • Pepper
  • Paprika
  • Vegetable Stock Pot (Optional)

Method

  1. Quarter the potatoes and cover them with water in a pan and boil for 10 mins.
  2. Pre-heat oven to 180 degrees.
  3. Place a tbsp of butter in an oven-proof tin and melt in the oven.
  4. Drain the potatoes and place in a cooking tin. Stir to coat with butter. Sprinkle with garlic, salt, pepper and paprika.
  5. Cook for 25-30mins until golden brown and crispy.
  6. While the potatoes are in the oven, spray a frying pan with oil and add a tsp of garlic. Cook until fragrant.
  7. Add the sausages and fry until browned.
  8. Add the onions and mushrooms to the pan.
  9. Mix the contents of either Colman’s sausage casserole (tomato flavour) mix or Schwartz beef casserole (Meaty flavour) mix with enough cold water to cover the sausages.
  10. Place the sausages, mushrooms, onions and casserole mix to another oven-proof dish. If using the Colman’s mix I like to add a vegetable stock pot (optional).
  11. Cook until the sauce has thickened. (20-25mins.)
  12. Serve and enjoy!
Posted in Recipes

Vegan Ch*cken Pie

Tastes like chicken!

A flavourful, savoury pie with a crusty topping.


Ingredients

The filling:

1 tbsp butter

1 tsp garlic

Ch*cken (I used a 280g bag of the Oumph! Thyme and Garlic Soya Chunks)

Vegetables (I like peas, sweetcorn, carrots and green beans)

1 tsp Season All

1 tbsp plain flour

200ml oat milk

300ml veg stock

1 tsp dijon mustard

Mushrooms

Salt and Pepper


The pastry:

200g Plain Flour

88g Butter


Method

  1. Begin by making the pastry by rubbing the butter and flour together in between your fingertips until it resembles breadcrumbs. I used regular Vitalite butter and it worked fine, however, you may need to add more flour until it becomes dry enough for breadcrumbs.
  2. Then add enough water to bring it together into a dough. Knead it a little before putting into the fridge to chill.
  3. Start making the filling: Melt the butter and garlic in a large pan and cook the chicken. Then add the veg with the season all.
  4. Mix the flour with a little of the milk to make a paste and mix into the pan.
  5. Add the rest of the milk and the stock.
  6. Finally, add the chopped mushrooms and salt and pepper to taste.
  7. Bring to a gentle boil until sauce has thickened and mushrooms are softened.
  8. Preheat the oven to 180 degrees.
  9. Roll out the pastry with a little flour.
  10. Pour filling into a pie dish and lay the pastry over the top, folding over the edges and brushing a little more milk over the top.
  11. Cook for 15-20mins until the pastry is golden brown.

Posted in Recipes

Easy Vegan Stirfry

Looking for a quick, easy meal that doesn’t taste quick and easy?

Look no further than this effortless stirfry that is full of flavour and only requires throwing a few ingredients in a pan and letting the seasoning do the work for you.

It’s a great way to use up any leftover vegetables, tofu or Quorn that you may have- I’ve found that there is very little that doesn’t work in this stirfry.

And if you use frozen veg as I do, it’s even easier!

Great for weekdays when you want a delicious meal in no time at all.

Ingredients:

  • 1/2 pint of rice
  • Oil for frying
  • 1 tbsp ginger
  • 1 tbsp garlic powder
  • 1 tbsp lemon juice
  • Quorn chicken pieces or tofu
  • 1 tbsp sesame seed oil
  • 4 tbsp soy sauce
  • 1 tbsp brown sugar
  • Pinch of 7spice
  • Any leftover vegetables

Method:

  1. Set rice to cook according to packet instructions. I use brown rice and it usually takes about 20 mins to cook.
  2. Add oil, ginger, garlic and lemon juice to a frying pan and heat until fragrant.
  3. Add quorn chicken piece and fry until golden brown and cooked with a pinch of 7spice. (OR skip the pieces or tofu and just make it with vegetables.)
  4. Combine sesame seed oil, soy sauce, brown sugar and a bit more garlic in a bowl then add to frying pan.
  5. Cook and stir for a further 1 minute.
  6. Then add whatever veg you are using- I used onions, carrots, pepper, peas, sweetcorn and green beans- and fry until soft.
  7. Drain rice and serve.

Posted in Recipes

Dark Chocolate Vegan Cookies

Ingredients:

  • 1 cup (170g) plain flour
  • 1/4 cup (40g) caster sugar
  • 1/4 cup (40g) brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp dairy-free cream (optional)
  • 2 tbsp sunflower oil
  • 4-5 tbsp oat milk
  • A block of dark chocolate (60g approx.)

Method:

  • Combine dry ingredients in a mixing bowl, then add cream and oil, and then enough milk to bring it all together (usually about 4-5 tbsp).
  • Chop the dark chocolate into small piece and stir in.
  • Let mixture chill in the fridge until cold; about 15 minutes.
  • Pre-heat oven to 180 degrees.
  • Spoon the mixture onto a baking tray (it will be quite sticky).
  • Cook for 15-20 minutes until golden brown but still quite soft.
  • Cool on a wire rack, or enjoy warm.