Featured image:Lazy Cat Kitchen
Header image: Lauren Caris Cooks
Whether you’re vegan or not, eating a meat- free meal everyday or even once a week can do wonders. Both for the planet and yourself. Whilst I do follow a plant based diet, I do not judge others that do not. I believe each to their own. What I think is important is that people know that vegan food can be delicious and not just lettuce leaves and bland food. So starting with this post I will be sharing a full vegan meal plan for a day every Monday. So that will be a breakfast, lunch and dinner meal that you can prepare.
I know by definition meat-free would entail just that, eating meat free. But why not opt to eat completely vegan for one day?
Bookmark and pin this so that you can always refer back to this post, be it a Monday or any day of the week!
Source: Wallflower Kitchen
The great thing about french toast is that it can be accompanied by various different toppings.
*This recipe is from Wallflower Kitchen
2 tbsp chickpea flour*
1 tsp ground cinnamon
1/2 tsp mixed spice or pumpkin pie spice mix
120 ml dairy-free milk
1 tsp vanilla extract
A pinch of salt
1 tbsp vegan butter or mild-flavoured oil
4 thick slices of soft bread white or wholegrain / gluten-free, if need
Maple syrup fruit, coconut yoghurt
*Don’t worry this is SO easy to find! It’s sometimes called gram flour or besan flour and you can find it in most supermarkets (in the world food aisle), Asian markets or health food shops.
Pumpkin Crostini With Rocket Pesto
Source: Lazy Cat Kitchen
This recipe is from Lazy Cat Kitchen
makes: 4 crostini
4 slices of toasted bread ( sourdough bread)
½ cup hummus OR vegan ricotta
4 slices of butternut pumpkin / squash (sweet potato works well too!)
1 tbsp pine nuts, toasted on a pan
seeds of ½ pomegranate
½ tsp chilli flakes OR Turkish pul biber
28 g rocket / 1 oz rocket / arugula
120 ml / ½ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp nutritional yeast
28 g / 1 oz walnuts, toasted on a pan
1 large garlic clove
pinch of sugar
¾-1 tsp salt, adjust to taste
black pepper, to taste
Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
Wash butternut pumpkin / squash and cut into 1.25 mm / 0.5 ” slices. Brush them with olive oil, season with salt and bake for 30-40 mins in the preheated oven, flipping the slices to the other side half way through baking time. The pumpkin is ready once the flesh is soft and nicely caramelised on the outside.
Place dry rocket, garlic and toasted walnuts in a herb chopper with olive oil. Blitz into a fine pesto. Season with lemon juice, salt, pepper, a pinch of sugar and nutritional yeast.
Toast your bread slices, top with hummus or vegan ricotta and caramelised pumpkin slices. Season with black pepper, drizzle with rocket pesto and sprinkle with pomegranate seeds and toasted pine nuts.
Vegan Gnocchi With Spinach & Tomatoes
Source: Vegan Heaven
*This recipe is from Vegan Heaven
Prep time: 10 minutes
Cooking time: 5 minutes
117.6 OZ (500 g) package store-bought gnocchi make sure to choose a vegan brand
4handful fresh spinach
2 tomatoes, diced
1/2cup cashews (unsalted and not roasted)
2large cloves of garlic
3tablespoons nutritional yeast
2teaspoons white miso paste
1teaspoon tapioca starch
1cup unsweetened almond milk
Source: Nadia’s Healthy Kitchen
*This recipe is from Nadia’s Healthy Kitchen
For the sponge layer:
1 cup (150g) gluten-free flour
2/3 cup (100g) ground alonds
1 tsp baking powder
1/2 tsp salt
6 tbsp coconut oil, melted
6 tbsp maple syrup
1/2 cup (120ml) milk of choice
150ml strong coffee (I mixed 1.5 tbsp instant espresso in 150ml hot water)
For the cream layer:
396g Cauldron Original Tofu, drained
6 tbsp maple syrup
6 level tbsp almond butter
1/2 tsp instant espresso powder
2 tsp vanilla paste OR 3 tsp vanilla extract
1-2 tbsp milk of choice
Pinch of salt
Preheat your oven to 180°C (160°C fan assisted)/ 350°F
To make the sponge: mix the first 4 ingredients in a bowl, then pour in the oil, maple syrup and milk. Mix to combine.
Pour the batter into a lined 8″ square cake tin and bake for 15 minutes. Leave to cool completely.
To make the cream layer: First drain the tofu from as much liquid as possible. The easiest way to do this is to break up the tofu into a nut milk bag/straining bag and squeeze out all the fluid. You can also use a muslin cloth.
Blend all the cream layer ingredients in a food processor until smooth.
To assemble: Use dessert rings to shape individual tiramisu’s*. Use one of the rings to cut out 4 rings from the sponge cake, and then carefully slice each circle in half horizontally. You will end up with 8 round sponge discs.
Place one of the discs back into the dessert ring, then drizzle on top 2-3 tsp of the brewed coffee. You need enough for the sponge to absorb, but make sure you don’t use too much otherwise the sponge will become too soft.
Top with a few teaspoons of the cream mixture, and then repeat the above step so you end up with two layers of sponge and 2 layers of cream.
Leave to chill in the fridge for 1-2 hours, then carefully remove the rings and top with a generous dusting of cocoa powder and cherries
*If you don’t have dessert rings, simply crumble the sponge in glasses, drizzle with coffee, then top with a layer of the cream mixture. Repeat one more time so you end up with two layers of sponge and two layer of cream. Chill in the fridge for an hour then dust with cocoa and top with a cherry. Enjoy!
I hope that you enjoy these recipes and the Meat-free Monday Series. Be sure to subscribe to the blog to get new meat-free Monday recipes each week as well as much much more.