Suzy Smith has provided another delicious recipe for you to try this January.
Going vegan or plant-based doesn’t have to mean that you’re giving up foods – it can be quite the reverse. Since becoming plant-based, my diet has become more interesting and diverse. I’ve taken the opportunity to explore lots of different food cultures and discovered some delicious new ingredients. There’s plenty of great vegan products out there and tonnes of inspiration online.
Some people have said to me that they don’t know what to prepare at lunchtime. They want a quick, easy, and tasty solution so here are some ideas.
I love open sandwiches; they can look so appetising loaded with a combo of delicious toppings. Use different types of bread for variety – try sourdough, ciabatta, seeded, rye, baguette, or slices from a farmhouse loaf. Toasting the bread first is optional then top with one of the following combinations:
- Houmous, chopped falafel, red onion slices, fresh coriander leaves and a drizzle of your favourite chilli sauce.
- Vegan soft cheese, toasted pumpkin seeds, rocket, a drizzle of balsamic vinegar and lots of black pepper.
- Tofu mayo – chop and then mash some firm tofu then add vegan mayo, a little of turmeric for colour, black Himalayan salt and regular salt to taste. Finish with a dollop of mango chutney and some fresh coriander leaves.
Wraps are perfect for taking to work. Any of the toppings above work well inside the wraps or try the following:
- roasted veg, houmous and leafy greens
- grated vegan cheese, caramelised onion chutney and rocket
- smashed black beans, tomato salsa, and coriander leaves
Smashed avocado on toast
This is one of my favourite toppings on toasted sourdough. Simply mash half a ripe avocado directly on to the toasted bread. Add a sprinkle of salt and pepper, a squeeze of lemon and some chilli flakes.
Pasta with a simple tomato sauce is quick and easy. Heat a little oil in a pan, add some chopped garlic and let that cook gently for a couple of seconds. Add a tin of good quality chopped tomatoes, a sprinkle of vegetable bouillon powder, some dried herbs and black pepper. Let the sauce cook down for about 10 minutes and then stir through some cooked pasta. This can be eaten hot or cold with or without a grating of cheese alternative.
Nut butter on toast is my “go to” choice when I’m really pushed for time. Slice a banana over the top to ensure you’re getting one of your 5 A Day.
Stir Fries are a great way of using up vegetables that you’ve got hanging around in the fridge. Pretty much any veg can be stir fried. The trick is to cook everything quickly on a high heat so that it retains its crunch. Make up a quick homemade sauce with sweet chilli sauce, soy sauce and toasted sesame oil. Add this to the veg at the end.
I believe that every meal has the potential for joy and lunch should be no exception!