Happy World Vegan Day!

November 1^st is World Vegan Day and it also represents the start of World Vegan Month! 

This day was established in 1994 by Louise Wallis, the President and Chair of The Vegan Society. World Vegan Day is celebrated every year on November 1st, to encourage people to follow the vegan lifestyle and spread awareness about veganism. A vegan lifestyle benefits health, protects the well-being of animals, helps reduce emissions and protects the environment.

I started Generosity of Spirit in March 2019 and I am so proud of this blog and my Instagram @generosityofspirit for promoting delicious vegan food and celebrating a vegan lifestyle. When I started this blog, I was a brand new vegan myself – and having this blog and posting my food journey, recipes and inspiration has been such an important part of embracing my own plant based life.

It is a journey and one that is different for everyone. I think the most important thing for anyone thinking about going vegan or eating more plant based meals is to focus on you and what feels right. Labels and judgement don’t have any place in your exploration of what veganism has to offer. I think lots of people feel intimidated by the ‘vegan’ label and the pressure of going ‘all in’… I am here to say, loudly… don’t be intimidated, don’t get sucked into the label machine… eat more plant based foods and enjoy how that makes you feel. We all start somewhere, and if we all do a little- together we can make a difference. Not just in our own lives – for our wellbeing and health- but for the future of our planet and welfare of animals everywhere.

Easy Vegan Meal Ideas

Breakfast

Yogurt Pots with Muesli and Fruit

Overnight Oats

Marmite or Peanut Butter on Toast

Tomato and Basil on Toast

Porridge with Alpro Soya Light milk or Oat Milk topped with Fruit

Mixed Fruit Smoothie

Accidentally vegan Jus Rol – Pan Au Chocolat, Croissants or Cinnamon Rolls

Scrambled Tofu on Toast

Sourdough Bagel with Dairy Free Spread

---

Snacks

Banana / Grapes / Apple

Breakfast Muffins

Handful of Nuts

The Protein Ball Co. Protein Balls

M&S Plant Kitchen Hot Cross Bun

Pitta bread or Corn Crackers & Hummus

Hippeas Crisps

Livia’s Snacks

---

Lunch

Avocado and Cucumber on Sourdough

Super Food and Seed Salad

Falafel & Hummus in Pitta Bread with Salad

Avocado Salad Sandwich

Jacket Potato and Salad

Vegan Sausage Roll with Salad

Vegan Sandwich (most supermarkets have so many vegan sandwich fillers)

Soup and Crusty Bread

---

Dinner

Linda McCartney Sausages, Potato Mash, Peas and Gravy

Marinated Tofu and Vegetable Stir-fry

Red or Green Thai Curry with Rice

Stir-fry Vegetables with Noodles, Tahini and Soy Sauce

Vegan Spaghetti Bolognese (we use Meat Free Farm Mince)

(Your choice of ) Pasta with Roasted Mixed Pepper, Aubergine, Courgette, Garlic and Tomato topped with Basil

Roast dinner with Meat Free protein alternative or Nut Roast, with your choice of Vegetables, Stuffing & of course Roast Potatoes!

A Rainbow Bowl – a mix of Veggies, Quinoa, Beans, Lentils, Salad (or whatever takes your fancy!)

Vegan Burger with Potato or Sweet Potato Wedges

Vegetable, Lentil or Jackfruit Curry

Vegan Lasagne (usual bolognese mix but instead of a typical white cheesy layer I used grated courgette and spinach)

One Pot Roasted Mixed Bean Chilli with Rice

Vegan Pizza (either make your own with Jus Rol pizza bases or buy frozen)

Bonus Vegan Recipes:

Peri Peri Tofu Salad

Ingredients:

400g Red Kidney Beans

150g Sweetcorn

280g Plain Tofu

1 Little Gem Lettuce

1 Shallot

1 Lemon

2 tsp Smoked Paprika

1 tsp Dried Oregano

½ tsp Chilli Flakes

15ml Soy Sauce

16g Tomato Paste

20g Chipotle Paste

Method:

1. Drain the tofu and cut into small cubes. Add the tofu cubes to a bowl with the soy sauce and set aside to marinate.
2. To make the peri peri sauce; combine the chipotle paste, tomato paste, dried oregano and chilli flakes with the juice of half a lemon. Add 1 tbsp of olive oil, 1 tbsp of cold water with a pinch of salt and mix of to combine.
3. Heat a large, wide based pan with a generous drizzle of vegetable oil. Once hot, add the marinated tofu cubes and cook for 5-6 minutes until crisp and golden.
4. While the tofu is cooking, drain and rinse the sweetcorn and kidney beans. Wash, and remove the outer leaves from the little gem lettuce and set aside for later. Shred the little gem core.
5. Add the peri peri sauce to the pan over the tofu cubes and cook for 2-3 minutes turning a few times until the sauce has reduced, and the tofu is coated. Once done, remove from the pan and set aside (keep the pan for step 7)
6. Meanwhile, combine the juice of the remaining lemon with 2 tbsp of olive oil and a generous pinch of salt- to make your tangy lemon dressing!
7. Add sliced shallots, drained sweetcorn, and kidney beans to the reserved pan with the smoked paprika and cook for 2-3 minutes.
8. Assemble the salad, starting with outer little gem leaves and then add the smoky sweetcorn and beans, and then the shredded little gem. Next top with peri peri tofu cubes and dress with your tangy lemon dressing.

Saag Aloo with Peas

Ingredients:

300g Waxy Potatoes

160g Blanched Peas

2 Wholemeal Pittas

150g Baby Leaf Spinach

1 Red Chilli

1 tsp Nigella Seeds

1 tsp Cumin Seeds

20g Mango Chutney

½ tbsp Curry Powder

½ tsp Ground Turmeric

16 Tomato Paste

25g Creamed Coconut

15g Ginger and Garlic Paste

Veggie Stock

Method:

1. Slice the waxy potatoes in half then add them to a heatproof bowl, cover the bowl with cling and pierce few holes in the top. Put the bowl in the microwave for 4-6 minute or until the potatoes are fork-tender.
2. Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat. Once hot, add cumin seeds, curry powder, ground turmeric and ginger and garlic paste to the pan with a pinch of salt and cook for 1-2 minutes until fragrant.
3. Meanwhile, dissolve the creamed coconut, tomato paste, and veg stock in 150ml boiled water – this is your coconut stock. Add the coconut stock to the pan and cook for 2-3 minutes until thickened slightly.
4. Meanwhile, add the spinach to a colander and pour boiled water over it until it’s wilted. Rinse the spinach under cold running water until it’s cool enough to handle. Squeeze the water out of the cooled spinach, then chop it roughly.
5. Add the pittas to the toaster for 1-2 minutes, or until warmed through. (Alternatively, add them to a baking tray and put them under the grill). Slice the red chilli finely into rounds.
6. Once the potatoes are fork-tender, add them to the pan with blanched peas and chopped wilted spinach and cook for 2 minutes further until everything is coated in the sauce. Stir through the mango chutney- this is your saag aloo.
7. Slice the toasted pittas diagonally in half. Serve the saag aloo in bowls with pitta slices to the side. Garnish with the nigella seeds and chilli rounds!

---