3 EASY MEALS TO END YOUR VEGANUARY WITH A BANG (OR EVEN BEGIN YOUR VEGAN LIFESTYLE)
It's halfway through the month and you’ve kept up Veganuary so far. This halfway point can either be a struggle or a complete revelation. For some, thinking of new recipes that you haven’t already eaten can be the thing dragging you down and making you want to give up. For others, by the time you’ve done it for 2 weeks, you think, “I could easily never eat meat again”. Whichever person you are, it's completely understandable that Veganuary is either a huge challenge or a walk in the park.
On the other hand, there may be a handful of you who didn’t quite start Veganuary at the beginning of January but are considering the lifestyle change. The good news is, it's never too late to change your eating habits.
Currently 7.2million British people follow a meat-free diet and this number is on the rise. More and more people are become vegetarian or even vegan. It is scientifically proven that being vegan can have huge health benefits and ultimately improve wellness. Following a vegan diet provides the body with far more vitamins, minerals and fibres and reduces the cholesterol and saturated fats usually consumed with a meat diet. This means that by being vegan you are reducing your risk of type two diabetes, obesity, strokes and so much more.
Not only does being vegan have amazing health benefits but you are also contributing to saving the planet. If the world went vegan, it could save 8 million human lives by 2050, reduce greenhouse gas emissions by two thirds and lead to healthcare-related savings and avoided climate damages of $1.5 trillion.
Luckily for you, there are plenty of recipes and influencers out there who make this switch pretty easy. Providing you with tonnes of content on how to start this lifestyle is Megan Ackroyd (@poorlondonvegan) and she’s going to share three of her top vegan recipes.
Cripsy Cayenne Cauliflower Tacos
Ingredients [makes 6 tacos]:
1 large cauliflower, chopped into bitesize florets
1 ½ tsp cayenne pepper
2tsp smoked paprika
110g plain flour
240ml plant milk
6 small tortilla wraps
Plain vegan yoghurt
1 x lime
Salsa for serving
Preheat oven to 200º.
Combine flour, spices and milk in a bowl and whisk together to make a batter. Coat the cauliflower in the batter and spread out on a greased oven tray. Season with salt and pepper and roast in the oven for 15-20 minutes until golden and crispy.
To create tacos, pop a dollop of yoghurt down the centre of your tortilla. Add cauliflower, chopped coriander, salsa and a big squeeze of fresh lime.
Creamy Vodka Pasta (Fusilli alla vodka if ya fancy)
Ingredients [serves 1]:
200g your favourite pasta
2 x cloves minced garlic
2tbsp tomato puree
125ml vegan cream
Fry garlic in a pan. After 2 mins, add tomato puree, vodka and a little pasta water. After another couple of minutes, add cream and season with salt and pepper. Leave sauce simmering and add pasta when it’s ready.
French toast with caramelized pears and pear puree
Ingredients [serves 1]:
3 thick slices of crusty bread
200ml plant milk
½ tsp vanilla extract
½ tsp brown sugar
2 tsp cinnamon
2 tbsp vegan butter
15g flaked almonds
50g plain vegan yoghurt
Combine milk, vanilla, sugar and cinnamon in a bowl and whisk or stir with a form. Transfer to a large, shallow dish and dip the bread into the mixture, making sure each side is coated. Heat butter in a frying pan and add your bread. Toast on each side for a few minutes until golden brown and crunchy all over. Serve with yoghurt, pear puree and caramelized pears, flaked almonds and a sprinkle of cinnamon.
Peel ½ pear and chop into 2cm chunks. Transfer to a small saucepan with 1tbsp water and 1tbsp sugar. Stir on a low heat for 10 minutes then transfer to blender and blend.
Chop the other half of pear into wedges, leaving the skin on. Lightly coat the pears with brown sugar and heat some butter in a frying pan. Transfer pear wedges to frying pan and fry on medium heat. When one side is golden brown and caramelised, gently flip over and fry the other side.