Written by Ami Deane


Veganuary: Day #7 – The finale

For the past week, lifelong vegan, Ami Tadaa has been sharing her recommended breakfast, lunch and dinner recipes for anyone who has signed up to a month-long plant-based diet. Here’s her finale meal plan to stick on your fridge.

So, here were are at the last vegan supper – oh crap, I never suggested any supper treats, ah well, next time.

This is the seventh suggested meal plan which I’ve put together in honour of Veganuary – a nifty little idea which encourages non-vegans to try out a plant-based diet for a month to see how they like it.

If you’ve been following and trying out some of the recipes, I truly hope you’ve found some dishes and tastes that you’ve liked, loved and will try again.

Remember you can find all the recipes for Days One, Two, Three, Four, Five and Six here at Standard Issue, meanwhile you may also find this article, which I wrote a while ago to explode a few of the classic vegan myths, interesting too. Happy scoffing!

BREAKFAST: Apple Cinnamon Breakfast Crunch

What you’ll need

2 apples of choice
1 tbsp of brown sugar
1-2 tsp of cinnamon (how every much you can take!)
1 cup of your favourite muesli

1. Wash and dice the apples into 1 inch chunks and place in a saucepan with the brown sugar and your desired amount of cinnamon and heat on medium heat for 5 minutes until the brown sugar has melted and the apples start to turn soft.

2. Add 1 cup of muesli into the apples and mix well and heat for an additional 1-2 minutes until hot.

3. Serve in your favourite bowl with a pinch of cinnamon on the top.

LUNCH: Chunky Tomato Soup with a kick

What you’ll need

1 onion
1 tsp olive oil
2 cloves of garlic
8 tomatoes
2 cups of water
1 potato
2 carrots
1 stock cube
1 tsp of ground cumin
½ – 1 tsp of cayenne pepper (depending on how much of a kick you want)
1 tsp of ground nutmeg
Salt and pepper to taste

1. Wash and chop the potato and carrots into a pan with boiling water and boil for 10 minutes or until soft. Put aside.

2. Chop and fry the onion with the olive oil for 5 minutes until a lovely golden brown colour.

3. Make 2 cups of stock with the stock cubes and the water.

4. In a blender place the stock, the chopped tomatoes, garlic, cumin, cayenne pepper and ground nutmeg and blend for 1–2 minutes or until smooth.

5. Add the tomato mixture into the frying pan with the onion and fry on a medium heat for 10 minutes (stirring occasionally) until it starts to turn a deep red colour. Then add the boiled potatoes and carrots and simmer for an additional 5 minutes. Serve up (with a wedge of your favourite bread if you’re feeling the need for particular comfort) and prepare to feel warm from the inside out.

DINNER: Feast of kale-avocado salad, sweet potato wedges, garlic mushrooms and chunky onion-tomato sauce

What you’ll need

For the kale-avocado salad:
8-10 stalks of curly kale
1 tsp of salt
1 ripe avocado
1 tomato
1 tsp of lemon juice
1 tsp of soy sauce
1 clove of garlic

For the sweet potato wedges:
2-3 sweet potatoes
1 tsp of olive oil
2-3 sprigs of fresh rosemary
2 cloves of garlic

For the garlic mushrooms:
10-12 mushrooms of your choosing (or a mixture)
2 cloves of garlic

For the chunky onion tomato sauce:
1 onion
4 tomatoes
1 tsp olive oil
1 tsp of marmite
Salt and pepper to taste

Kale Avocado Salad
1. Remove the kale leaves from the stalks and roughly chop into a large bowl. Sprinkle the salt over the kale and massage with your hands until the kale begins to wilt down and becomes softer.
2. Peel and chop the avocado and massage the pieces into the kale until its fully involved!
3. Chop the tomato and add to the kale/avocado. Add and mix evenly the lemon juice, soy sauce and chopped garlic to the bowl and put aside.
Sweet potato wedges

1. Chop the scrubbed-clean sweet potato into long strips about 1 inch wide, keeping the skins on and place in an oven proof pan with the olive oil, fresh rosemary and garlic. Place in the oven at 200°C for 30 minutes, until soft.

Garlic mushrooms
1. Wash the mushrooms and place in an ovenproof pan with the garlic and heat at 200°C for 10-15 minutes until cooked.

Chunky Onion-Tomato Sauce
1. Peel and chop the onion and sauté in a frying pan with the olive oil for 5 minutes until golden brown.
2. Add the chopped tomatoes marmite and sauté for an additional 5 minutes. Serve with optional salt and pepper.

Final step: Pile everything onto a plate and stuff your face. That’s Veganuary for you!

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'.