November 1st is World Vegan Day and the start of World Vegan Month. To celebrate, the Vegan Society is organising many events alongside a 30 Day Vegan Pledge. Their website is also listing some of the Special Offers running throughout the month.
When it comes to food, I always found the word “vegan” quite daunting. A diet purely based on plant-based food was far from appealing. Yet, when I became flexitarian, I discovered that vegan food was anything but boring. Meat and fish can be replaced by tofu, beans, pulses, lentils as well as hearty vegetables such as mushrooms or aubergines. Eggs can be replaced by tofu in scrambles, nuts in cheeses and creams and chia seeds in vegan baking. Meringues (my biggest vegan revelation this year) can be made vegan using aquafaba (chickpea brine) instead of egg whites. Also works a treat when making chocolate mousse.
From humble beginnings, I now cook and eat vegan food regularly, enjoying every moment of it. I am so pleased to see my vegan recipe being one of the most visited sections on the blog.
I get some of my inspiration from Instagram where so many talented vegan bloggers display some mouthwatering vegan recipes.
Here are 10 of my favourites to follow!
Celebrate the weekend and the coming of fall with something sweet, like chocolate covered pumpkin pie truffles! They’re vegan and gluten-free! Recipe link in profile! #veganrecipe #vegandessert #veganfoodlovers #veganchocolate #whatveganseat #vegansofinstagram #vegansofig #glutenfreevegan #veganfoodporn #ontheblog
(Cookie + Kate takeover, 2/5) For lunch, I made a big kale salad with the surplus of kale in my veggie drawer. I added cooked quinoa and chopped up some other random veggies in my drawer—cabbage, radishes, cucumber. Then I whipped up some creamy, herbed tahini dressing, making enough to last me through the week (for a similar salad, check out my anything-goes kale salad on cookieandkate.com). Kale salads can be a little more time-consuming to make, but I love them because they’re delicious (of course) and hearty enough to keep well as leftovers. Maybe you know this already, but the trick to making an amazing kale salad is to remove the tough ribs, chop the kale into small, bite-size pieces, and then massage it by scrunching the leaves up over and over until they’re fragrant and softer. If you’ve ever ordered a kale salad that arrives full of giant, poke-y kale leaves, you know how important this is! It’s such an awkward meal to eat that I’ve sworn off ordering kale salads on first dates. 😉 — @cookieandkate #osgtakeover
I’ve got a #tofu feature in the October issue of @sainsburys mag … five yummy recipes that I hope will change even the most fervent tofu haters mind. You can grab a copy for a mere £1 in store – bargain? These are my ‘Beer-battered Tofu Tacos’ … perfect hump day fodder?p.s. I’ve also got some #vegantips for you over on the Sainsbury’s blog. Link in profile #vegan #veggie #meatfree #plantbased #food #foodie #instafood #tacos #beerbattered #mexican #guac #cashewcream #lime #corona #f52grams #feedfeed #feedfeedvegan #liveauthentic #thatsdarling #vsco #afterlight #foodstyling
Happy World Vegan Month. Don’t forget to check out my instagram profile below.
Courgette & Edamame Miso Soup [vegan] A rejuvenating mix of courgette, edamame, miso and nori come together in this healthy and tasty soup. Get the recipe on the blog. Link in my bio. #vegan #flexitarian #recipeoftheday #miso #feedfeed #whatveganseat #eatfortheplanet #plantbased #sustainablediets #seasonal #seasonalfood