Written by Ami Deane


Veganuary Day #5: Another trio of plant-based meals to rub your tummy to

As the Veganuary challenge continues, lifelong vegan Ami Tadaa remains helpfully on hand to take care of breakfast, lunch and dinner.

So, today completes a handful of meal plans for anyone trying to embrace a plant-based diet for what has been smashingly called Veganuary – a month-long commitment to experiment with and enjoy eating vegan meals.

Today’s brekkie, lunch and dinner would be best served (and would serve you best) on those days when you’re up for a feast at every mealtime. We all have them, don’t we?

Remember to check out the previous four meal plans here, here, here  and here. And don’t panic. There are still two days worth of meals to come.
Keep the plant-based faith (I’m working on a special hand sign).

BREAKFAST : A Full English

What you’ll need

2 vegan sausages (Thanks again, Linda McCartney)
2 tomatoes
1 onion
1 brown pitta bread (or any other vegan bread)
10 mushrooms
Vegan margarine as desired (optional)
1 tsp of olive oil
Salt and pepper to taste

1. Chop the tomatoes in half and place on a baking tray with the whole mushrooms and sprinkle with a pinch of salt. Place the tomatoes, mushrooms and the sausages in the oven at 200°C for 20 minutes or until the sausages are fully cooked.
2. Peel and dice the onion and add to a non-stick frying pan with 1 teaspoon of hot olive oil. Sauté for 8-10 minutes or until golden brown and caramelised.
3. Place brown pitta bread (or any other bread) in the toaster
4. Once the tomatoes, mushrooms and sausages are ready then plate everything up with a handful of watercress.
5. Take a moment to marvel at the beauty of the plate in front of you and then scoff it – it’ll keep you going for yonks.

LUNCH: Falafel and hummus wrap with salad

What you’ll need

4-6 Couldron’s Falafel
2 tbsp of hummus
1tortilla wrap
1 tomato
1/8 of a cucumber
½ an avocado
¼ of a red pepper
1 tsp of olive oil
½ tsp of balsamic vinegar
Handful of salad leaves
Handful of spinach leaves

1. Lay the tortilla wrap flat on a plate and spread the hummus evenly. Place the handful of spinach on the top half of the hummus.
2. Chop the falafels, peppers and avocado and layer them evenly over the spinach base. Role the wrap up as if to form a pocket for the falafel and veggies.
3. Wash and chop the salad leaves and add, with the tomato and the cucumber, to the plate.
4. Sprinkle the olive oil and the balsamic vinegar over the salad and enjoy a lunch which ticks healthy and hearty boxes all over the place.

DINNER: Pasta with bolognaise sauce

What you’ll need

300g of any pasta / spaghetti you want (whole wheat is better for you, obvs)
1 large onion
2 cloves of garlic
1 and a ½ cups of vegan mince meat (Linda McCartney deserves a posthumous Dame-hood for services to vegans)
8 tomatoes
2 ½ cups of water
¼ cup of sweetcorn
1 tbsp of olive oil
1 tsp of dried oregano
1 tsp of dried sage
1 tsp of mixed Italian herbs
1-2 tsps of marmite
Sprinkle with vegan cheese (optional)
Salt and pepper to taste

1. Boil the pasta as per cooking instructions.
2. Peel and dice the onion and garlic. Heat the oil in a pan and sauté 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 minute
4. Finely chop the tomatoes and add to the frying pan with the onion, garlic. Then add the sweetcorn, oregano, sage, Italian herbs and Marmite and let the whole lot simmer for 2 minutes.
5. Add 2 cups of the water and let simmer some more for 5 minutes.
6. Add the vegan mince to the frying pan and simmer for 15 minutess (add an additional ½ cup of water after 7 minutes if required) until cooked through.
7. Plate up and sprinkle with some vegan cheese. Take a big sniff of what you’re about to eat, thank Linda McCartney, and enjoy.

For more information on Veganuary, visit www.veganuary.com. To sign up for updates about Ami’s soon-to-be-launched Tyne Cheese, which will be peppering health food shops and restaurants with plant-based cheese creations like you wouldn’t believe, 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'.