It’s a beautiful sunny day, and I don’t know about you, but I’m feeling those happy Sunday vibes! (It might just have something to do with the fact that today’s my first day off from revision in two weeks, and I’m feeling slightly less insane!). So I’m currently sat on the field opposite my beautiful university, writing up some recipes and appreciating the small things in life, like a cold drink and warm rays of sunshine.
It’s been a while since I last posted, so I thought I would make up for it today by posting three of my favourite “meat-based” recipes. Plus it’s Monday tomorrow, so no excuses for not doing Meatless Monday!
Going from being a meat-eater to completely veganising my life, I’ve found some creative ways to still enjoy my favourite meals that are total home-comforts, and I simply refused to give up. So I thought I would share some of these amazing meatless meals with you guys. You would never know these are totally plant-based, meat-free meals; they’re full of so much flavour, packed full of deliciousness that you really can’t notice there’s one ingredient missing. So I can vouch that every single one of these meals will really hit the spot!
SERVES 6 • PREP TIME: 15 MINUTES • COOK TIME: 1 HOUR
Sounds interesting, right? Well this meal is by far the best one I’ve cooked as a vegan, it’s my go-to meal when I need something seriously tasty and bursting with flavour, and it’s pretty damn healthy too! Quinoa is a super-grain that the Peruvians have harvested for thousands of years, and it’s health benefits are insane (Google it – you’ll be amazed).
- 180g dried quinoa
- 1tsp chilli powder
- 1 ½ tsp ground cumin
- 1tsp smoked paprika
- 4-5 cloves garlic – chopped
- 8 spring onions – finely chopped
- 2 peppers (different colours) – chopped
- 1 red onion – chopped
- 1 white onion – chopped
- 1 can kidney beans – drained and rinsed
- 1 can black beans – drained and rinsed (to make this cheaper, I buy dried black beans and pre-cook them, which takes about an hour, but for ease/ time, use canned black beans).
- 1tbsp soy sauce
- 2 cans chopped tomatoes
- 2tbsp tomato puree
- 1tbsp maple syrup
- 2tbsp red wine (or if like me you don’t frequently have leftover wine, use a red wine stock cube)
- ½ tsp salt
- 220ml water
- 1tbsp olive oil/ Frylite (if you want to keep it healthy)
- Cook the quinoa according to the packet instructions (approximately 20 minutes in boiling water).
- Chop all the veggies whilst you’re waiting for the quinoa.
- In a large wok add: Frylite, chilli powder, cumin, paprika and a pinch of black pepper.
- Add the onions (red, white and spring), and garlic. Sauté for 5 minutes.
- Stir in the cooked quinoa and sauté for 3-4 minutes.
- Add in the rest of the ingredients, cover, lower the heat, and simmer until absorbed.
- Sweet potato fries (I like to cook mine in paprika and lime juice)
- Chunky fries (cook in an abundance of salt and rosemary)
- Jacket potato
- Cauliflower rice
SERVES 2 • PREP TIME: 5 MINUTES • COOK TIME: 30 MINUTES
- 6 vegan sausages – I use the Linda McCartney – Red Onion and Rosemary ones (they’re incredible)
- Pasta of your choice
- Salt and pepper
- Vegan cheese (I use Violife)
FOR THE SAUCE:
- 1 onion – chopped
- 1 celery stick – preferably blended, but grated if you don’t have a blender
- 1 carrot – grated
- 1 tin chopped tomatoes
- 2 tsp dried oregano
- 2 tsp dried basil
- Red wine stock cube (or a splash of red wine, if you’ve got enough will power to keep an open bottle of wine in the kitchen)
- 1 tsp sugar or sweetener
- 1 tbsp tomato puree
- 2 garlic cloves – crushed
- ½ tsp dried rosemary
- Place all of the ingredients for the tomato sauce in a large saucepan, and bring to the boil
- Reduce the heat, simmer and stir frequently
- Meanwhile, cook your pasta according to the packet’s instructions
- Place the sausages under the grill for 12-15 minutes until golden (timings will vary depending on which vegan sausages you use)
- Cut the sausages into bitesize chunks and add to the tomato sauce
- Drain the pasta, and serve
- Top with a generous helping of vegan cheese!
BANGERS AND MASH
SERVES 1 • PREP TIME: 5 MINUTES • COOK TIME: 20 MINUTES
This is my all time favourite meal EVER. I absolutely love the Linda McCartney range of meat-free meat, and her sausages are bloody gorgeous. There are some other vegan sausages that I haven’t got round to trialling yet, but I’ve hear the Fry’s range are also pretty tasty. 8
- Vegan sausages
- 2 large potatoes (regular or sweet) – peeled and chopped into small chunks
- 1 tsp rosemary
- Splash of almond milk
- Onion gravy
- Peel the potatoes, and cut them into small chunks
- Place them in salted boiling water and allow to cook for 20 minutes or so
- Add the rosemary to the saucepan
- After 5 minutes or so place the sausages under the grill and allow to cook for 12-15 minutes (depending on which vegan sausages you use)
- When the potatoes are cooked through, remove from the heat
- Mash the potatoes until smooth, if needed add a splash of almond milk, or dairy-free yoghurt. I find that sweet potato mash doesn’t need much added when mashing.
- Make the gravy and serve!
So I hope there’s some inspiration amongst these recipes for you lovely lot to get cracking on your Meatless Monday! Make sure to comment on this post if you try any, I’d love to hear how it goes!
“EVERY ACCOMPLISHMENT STARTS WITH THE DECISION TO TRY”.