#veganuary day 15

Banana and raisin cake…

2 bananas mashed

3tbsp vegetable oil

3 tbsp soya or oat milk

150g self raising flour

3 tbsp of xylitol (or sugar)

1tsp mixed spice

40g raisins

Mix all the dry ingredients and wet ingredients separately.

Then mix them together and bake in the oven at 200C until brown on top and you can stick a knife in it which comes out clean.


#Veganuary day 6

And today its stoup… Too thick to be called soup, too think to be called stew:

It was:

One butternut squash

Two parsnips

Three carrots

One onion

A cup of red lentils

One tablespoon of vegan bullion

Two tablespoons of tandoori spices

All in the slow cooker and covered in boiling water.

Cook till soft and then mash. Serve with nice bread rolls.

Feeds about eight.

#Veganuary day 3

A quick meal tonight, meat(less)balls, tomato and spinach sauce, spaghetti and peas:

The meatballs are from Asda, who, generally don’t have much vegan wise, but they are the only supermarket that I have found meatballs that are vegan… And naan bread as it happens.

So the sauce was:

2 cans of tinned tomatoes

6 balls of frozen spinach

Nutritional yeast

Salt and pepper

Balsamic vinegar


Mixed herbs

Everything else was as is. It all took about half an hour to prepare and cook. A good week day meal in our books 😀

#Veganuary day 1

So today its:

Chava Eichner’s Stuffed Seitan Roast

You can get the recipe by clicking the link.

We really enjoyed this meal and had it with broccoli, chips and gravy.

If you weren’t feeling brave enough to have seitan (yes, it does sound like Satan and we have done all the jokes about boiling, frying and baking seitan) you could always use jus roll pastry instead.

You can buy both nutritional yeast and wheat gluten on Amazon for the seitan.

Seitan is a very good meat replacement nutritionally but it can be tricky to make and this recipe is one of the best I have found.

I hope you enjoy it.

Pesto and beans

It’s been so hot today we didn’t feel like a heavy meal, so we had pasta pesto and beans. I made enough for us to have it cold for lunch too:

300g pasta (dry weight)

60 g fresh spinach & rainbow chard chopped

1 tin cannellini beans

1 jar of meridian free from green pesto

We had gluten free pasta as R is off wheat for the hayfever season, but you could have any kind you want. It was lovely, and not too hot for a hot day: