Written by Ami Deane


Veganuary: Day #3

Ami Tadaa has never not been a vegan, so we reckon she’s perfectly placed to offer a week of plant-based breakfasts, lunches and dinners for all those who have signed up for Veganuary, and then shat themselves worrying about what the hell to eat.

So, we’re a week into Veganuary – a month-long challenge to eat a vegan diet (as a lifelong plant-based eater, I must admit I’m finding it pretty easy) – and I wouldn’t mind betting that some of those doing it are in need of the culinary equivalent of a hug.

You will find this in today’s recipes. And you are completely welcome.

Don’t forget you can find the meals plans for days one and two here , and here respectively.

BREAKFAST: Fresh Fruit Salad

What you’ll need

1 juicy ripe Mango

7 strawberries

½ a squeezed lime

1. Wash and cut up the strawberries.

2. Peel and chop up the mango

3. Plate up and squeeze ½ a lime on the fruit.

4. Eat it all up and revel in the tasty goodness you’ve just consumed.

LUNCH: Stir fried veggies with black noodles and tofu

What you’ll need

1 teaspoon of olive oil

2-3 teaspoons of soy sauce

1 onion

3 cloves of garlic

1 inch of peeled fresh ginger

1 broccoli

2 carrots

½ a block of firm tofu

100g of black rice noodles

1. Peel and dice the onion, garlic and ginger.

2. Heat the oil in a pan and saute the diced onion in a non-stick frying pan for 3-4 minutes (until golden brown).

3. Add the peeled and diced garlic and ginger to the onion and fry for an additional 1 minute.

4. Wash and chop the broccoli, carrots and add to the non-stick frying pan

5. Dice the tofu into 1 inch square pieces and add to the pan

6. While the veggies and tofu are frying in the pan with a lid on, place the black rice noodles in boiling water and simmer for 10-15 minutes until soft and ready to eat.

7. Add the black noodles to the vegetables, then add the 2 teaspoons of soy sauce and fry for an additional 5-10 minutes.

8. Search out some chopsticks from the back of the drawer, which is home to the vegetable peeler and apple corer and then abandon them for a fork, because who can be bothered?

DINNER: Twice baked potatoes with Marmite roasted veggies

What you’ll need

1 tablespoon of olive oil

1 tablespoon of vegan butter

1 large baking potato

1 tablespoon of Marmite

1 broccoli

1-2 carrots

10-15 Brussel sprouts

Salt to taste

1. Clean and rub a little olive oil on the baking potato and heat in the over at 220°C for 15-20 minutes. Then lower the oven temperature to 190°C and continue to bake for an additional hour or until the middle is soft.

2. Clean and chop the carrots, broccoli and Brussell sprouts and place on a baking tray with ½ a tablespoon of olive oil and salt to taste and bake in the oven at 190°C for 25 minutes until soft.

3. Take the vegetables out and add the Marmite – mixing to get an even coating

4. When the potatoes are ready, take them out of the oven and let them cool for 5-10 minutes. Then cut in half and scoop out the fluffy insides, leaving the potato skins whole.

5. Mash the scooped out inside of the potatoes with the vegan butter and salt to taste. Then place an equal amount of mash into each half of potato skin. Place the potatoes back in the oven to bake for an additional 10 – 15 minutes until slightly brown.

6. Plate the Marmite veggies and the twice baked potatoes up and wonder how you ever lived without eating this.

For more information on Veganuary, visit www.veganuary.com.

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Written by Ami Deane

Lifelong vegan Ami Deane was raised from birth around the world on pure plant. She has somehow reached 24 and landed in Newcastle, with an uncanny resemblance to a human being, but an obsession with cashew cheese. She recently launched @TyneChease and vegan Sara Pascoe thinks she's a 'genius goddess'.