Written by Ami Deane


Veganuary Day #4: More cooking with a clear conscience

If you’ve been following Ami Tadaa’s plant-based meal plans over the past three days, there’s a good chance you’ve got a pleasantly surprised look on your face. She’s back today to get those eyebrows even higher with another breakfast, lunch and dinner for your vegan recipe arsenal.

Having stuffed my little (now slightly chubbier) face during the season of advent – and a bit beyond if I’m honest – I am feeling the need to give my digestive system the odd easier day.

So today’s meal plan has a couple of lighter entries, before a big pile of shepherd’s pie comes in at the end to make us forget about the chilliness outside.

Hope you enjoy it all.

BREAKFAST: Revitalizing Detox Juice

What you’ll need

1 large bunch of kale

2-3 carrots

2 apples

1 inch chunk of ginger

1 large orange

1 lemon

1.Wash and chop the kale, carrots, apples, ginger, peeled orange and peeled lemon.
2. Juice all the ingredients and pour into your best glass and feel that new year feeling!

LUNCH: Butternut squash soup
What you’ll need
1 butternut squash, peeled
¼ of a large potato
1 onion
3 cloves of garlic
1 table spoon of olive oil
3-4 cups of water
Salt and pepper to taste
1 vegan stock cube

1. Peel and dice the onion and garlic
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 to the onion and fry for an additional 1 minute

4. Chop the potatoes and peeled butternut squash and add to the frying pan. Add 3-4 cups of water as desired. Add the vegan stock cube and simmer for 15 minutes or until the potatoes and butternut squash are soft
5. Put everything into a blender and blend until smooth
6. Pour into your bowl of choice and enjoy

DINNER: Shepherd’s pie with a sweet twist
What you’ll need
2 large baking potatoes
2-3 large sweet potatoes
1 tablespoon of vegan butter
salt to taste
1 onion
2 cloves of garlic
Vegan Linda McCartney mince
8 chopped tomatoes
10-15 dried apricots
1 teaspoon of coriander powder
1 teaspoon of dried turmeric
1 teaspoon of dried sage
1 teaspoon of cinnamon
1 vegan stock cube

1. Skin and chop the baking and sweet potatoes and place in boiling water on a medium heat, simmer for 10-15 minutes or until the potatoes are soft.
2. Drain and mash the potatoes with the vegan butter and salt to taste and put aside for later.
3. Peel and dice the onion and garlic.
4. Heat the oil in a pan and sauté the onion in a non-stick frying pan for 3-4 minutes (until golden brown)
5. Add the garlic and fry for an additional minute.
6. Add the vegan mince and 2 cups of water to the frying pan and simmer for 15 minutes until cooked.
7. Finely chop the 8 fresh tomatoes and the 10-15 apricots and add to the frying pan with the onion, garlic and simmer for 2 minutes.
8. Add the stock cube and the coriander, sage, turmeric, and cinnamon and let simmer for 10 minutes. Put aside.
9. Place the tomato mince sauce in an oven safe dish and top with the mashed potatoes until fully covered. Place in the oven for 15-20 minutes on 190°C until lightly golden brown on the top. Serve while piping hot and when you have not much to do afterwards.

For more information on Veganuary, visit www.veganuary.com. To sign up for updates about the launch of Ami’s Tyne Cheese (truly a wonder of the dairy free world) visit www.tynecheese.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'.