Vegan Find – Fry’s Family burger

In my meaty days I was a self-confessed burger-fiend. So much so that I used to keep a list of the top ten burgers in London. So switching to plant-based and giving up beef burgers was, in my head, going to be hard. But it’s surprising how much flavour you can get in to a…

Week 9 – Moroccan quinoa salad

This one is great for making a big portion of salad for lunch throughout the week if you double up the quantities used here. It’s warmly spiced, without being too overpowering and full of colour and freshness from the pomegranates, apple and avocado. It’s taken from Madeleine Shaw’s “Ready, Steady, Glow”. 1 tbsp olive oil,…

Week 8 – Lentil ragu agrodolce

Bolognese has long been one of my ‘staples’ and doesn’t everyone have their own take on it? Since giving up meat I have tried a number of meat-alternatives in place of beef, including Quorn (ok), Tesco’s own-brand (horrible, really odd flavour which persists no matter how much you try to flavour it), Linda McCartney’s (good)…

Vegan Finds – Teriyaki Tofu

Every Tuesday I attempt to improve my tennis skills at the Olympic tennis centre in Stratford. Which means wandering around Westfield first to waste some time. And then one night I stumbled across the Japan Centre and their range of tempura and these Enormous teriyaki tofu kebabs (note thumb for scale!). Pictured alongside is the sweet…

Week 7 – Pulled jackfruit (faux pulled pork)

It was only after making the switch to plant-based that I started to become aware of jackfruit and it’s mythical properties. They said it had the texture of pulled pork and could soak up the flavour you put with it. I saw instagram posts of jackfruit tacos and burritos (and for the authority on jackfruit…

Week 6 – Tofu Thai Green Curry

Back to Vegan Street Food for this week’s recipe. Tofu was made for Thai Green Curry, and this recipe from @thehungrygecko uses a simple curry paste that’s quick to make – no need to open a jar here. The veg here is butternut squash, carrots, broccoli, edamame beans and I added tofu to up the…

Vegan Finds – Co-Op

It’s only when you open you eyes to something that you finally see things clearly – this is exactly how I am now with vegan and veggie options. Back in my meaty days, I’d simply have not even noticed there was a veggie option, and vegan choices would have been unthinkable, as I headed straight for…

Week 5 – Roasted cauliflower and spiced lentils

Taken from Madeleine Shaw’s ‘Ready, Steady, Glow‘ this brings together smoky and sweet roasted cauliflower, with lentils spiced with turmeric, cumin and ginger. Madeleine has a HUGE following on instagram (265k and counting) and it’s not hard to see why. She combines healthy, fuss free recipes with a common sense approach to general well being. No random…

Week 4 – pea, mint and halloumi fritters

Busy week at work and catching up with friends meant I left it a bit late for this one, but it worked out well for Sunday brunch. Once again, turned to the trusty Leon ‘Fast Vegetarian’ to rustle up something quick. Their recipe suggests Shoreham Rustic cheese – not entirely sure what this is or…

Week 3 – Spicy sweet potato salad and a ‘fonut’ donut

I’m a big fan of sweet potato, so it didn’t take long to feature in this experiment. This is from Leon’s ‘Fast Vegetarian’ book. I’m also a big fan of Leon’s restaurants for a quick and healthy breakfast, lunch and dinner (yes, I’ve done all three, but not in the same day – yet), and…

Week 2 – Marmalade tofu with chilli and cashews

Week 2 is all about tofu. Even a few months ago, I’d have made ‘that tofu face’ and told you that it was a squidgy jelly mess with zero flavour and “I’ll stick to chicken, thanks”. But with a little practice and some expert tips from those in the know (press it, bake it or…

Week 1 – Quinoa, herbs and greens

So week 1 of what I intend to be a 52 week discovery of veggie and vegan recipes starts with Anna Jones “A modern way to eat”. Have to admit I have found myself becoming slightly obsessed with her books. It’s completely changed the way I look at vegetarian food, which is just what I…