Easy Vegan Recipes for Beginners

For most, the idea of going Vegan seems almost impossible. It is met with questions like:

‘But what will I do without cheese/bacon/milk?’

Well, you’ll be healthier for one. Plus, you will find there are now vegan alternatives for most things you love…

Everyones fav: ‘But where will I get my protein?’ …

Plants? The same place the biggest, strongest mammals in the world get their protein--animals are simply the middle man. Plant protein is the purest kind and most vegans get more than their daily allowance without trying…

‘Isn’t it expensive to be Vegan?’

Yes and no, depending on how you do it. If you ONLY eat meat and dairy replicas, then yes, it can be more expensive; but, a vegan diet rich in whole foods, fruits, veggies, legumes, nuts, seeds, rice, pasta and bread (yes most bread and pasta is accidentally vegan) can work out a lot cheaper than a meat and dairy based diet.

Switching to a plant based diet can be daunting; so, in honour of Veganuary ending, I’m here to give all of you that want to continue your vegan journey a simple solution to breakfast, lunch and dinner that will inspire your vegan lifestyle (obviously feel free to only eat peanut butter toast and Linda McCartney sausages, but if you fancy a change…).

BREAKFAST

3 Ingredients Banana and Oat Pancakes

What you will need:

• 1 ripe banana
• 1 cup rolled oats
• 1 cup almond milk
• Coconut oil for the pan

Suggested toppings - maple syrup, agave nectar, peanut butter, raspberries, strawberries, blueberries, sliced banana, cacao nibs (maybe not all at once)

STEP 1

Pour the banana, oats and almond milk into a blender… blend until smooth and thick.

STEP 2

Heat the coconut oil in a pan and add dollops of the batter to make pancakes. Flip the pancakes to evenly cook both sides.

STEP 3

Allow the pancakes to cool down, then serve with whichever delicious toppings you choose.

LUNCH

Chunky Lentil and Vegetable Soup

What you will need:

• Vegetables of your choice (I generally use whatever is laying around in the fridge but potato or sweet potato, carrot, celery, pepper and cauliflower are good ones to use)
• 1 large white onion
• Olive oil
• Two garlic cloves
• Salt and pepper to taste (other spices paprika, mixed herbs etc optional)
• Optional fresh chili
• Vegetable stock
• 2 cups of water
• 1 cup red lentils

STEP 1

Prep all your veg (wash and chop), chop your onions and garlic, heat oil in a pot and add the onion and garlic, simmer on a low heat. Add spices and chili and give a little stir.

STEP 2

Add stock cube to a cup of boiling water (more can be added depending on how thick you want your soup), pour on to the onion mix and start to add your veg starting with the longest to cook (potatoes and carrots usually), leave to simmer for about 5-8 minutes.

STEP 3

Add lentils and any extra spices/ more water. Pop a lid on and leave to simmer for about 15 minutes, stirring periodically. Make sure that the soup doesn’t get too dry, add more water if needed.

STEP 4

Serve with some chunky bread and enjoy.

DINNER

Tomato and Courgette Pasta

What you will need:

• 3 large tomatoes
• 1 courgette
• 1 large onion
• 1 garlic clove
• Fresh rosemary
• Salt and pepper
• Water
• Olive oil
• Pasta

STEP 1

Pop the pasta in a pan of simmering salted water and leave to cook. Begin chopping the onion and garlic, add them to a pan of heated olive oil and leave to ‘sweat’ (put a lid over the pan).

STEP 2

Chop the tomatoes and courgettes nice and fat and chunky and add them to the sweaty onion, oil and garlic mix.

STEP 3

Allow them to soften slightly for a couple of minutes before pouring a cup of water over the mix. Add salt and pepper and fresh rosemary and pop the lid back on to allow the mixture to cook for approx. 5 - 7 minutes.

STEP 4

Drain the pasta and turn off the heat on the tomatoes and courgette mixture. Add the pasta to the mixture and stir.

STEP 5

Serve in a bowl with optional vegan parmesan cheese. Enjoy.