Dinner In A Dash

​One of the biggest vegan myths is that being vegan is expensive, when this could not be further from the truth. Fruit and vegetables are available in abundance and are so easy to make great meals out of. They really are so versatile and as soon as you get the hang of how to cook with them on their own, you will be saving so much money. 

Of course, some foods like the vegan meat and fish alternatives are a little pricey, but they are great to have to hand for when you fancy them, plus you can usually get a great deal from the supermarkets on these items, so stock up while on offer for the frozen alternatives and treat yourself to the chilled alternatives.

There are some items such as almond milk that can be slightly pricey but there are always deals on at supermarkets, I usually pick my almond milk up for £1-£1.50. If you did want be more cost effective and indeed slightly healthier, then you can always make your own almond milk, this will be a slightly more costly initial out lay but it works out more economical over all. I will be doing a back to basics page but if you want to pop over to YouTube, there are tonnes of great demos.

My idea was to make a list of my favourite dinners, however, I found that I have so many. I will upload these for now and then be back with some more recipes very soon! Without further ado and in no particular order,  here are 4 dishes that I eat regularly 2 are just pure veg dishes and  the others have some meat/fish alternatives.

All meals are healthy, they all take less than an hour to make, they are filling and cost effective. The following recipes will serve 2 people, though feel free to double up if you are feeding more or are extra hungry.

Vbites Fish Style Steaks with Minted Peas and Roasted Wedges of Beetroot, Sweet Potato and Red Potato

Ingredients –

1 pack x Vbites Fish Style Steaks

4 x medium red potatoes

2 x medium sweet potatoes

2 x cooked beetroot

2 cups x frozen peas

4 tablespoons x mint sauce

4 tablespoons x coconut oil

Black pepper and paprika for seasoning

Method – 

1. Preheat oven to 180 degrees.

2. Wash all potatoes well and start by cutting each potato in half and then turning the flat side facing down, begin to cut slices,  by cutting the potato in half again and then repeating this with each segment, as seen below.

3. Repeat with the sweet potato.

4. Chop the beetroot in half and then in half again.

5. Place all in a roasting tin with the black pepper and paprika and adding the coconut oil last, making sure to coat the wedges well.

6. Place in the oven and allow to roast cook for approximately 20 minutes, before shaking them well. Be careful when shaking as the oil will burn.

7. Return the wedges to the oven and add the fish steak to the oven at the same time on a baking tray on the shelf below.

8. Allow to cook for approximately 20 minutes longer.

9. Place the frozen peas in a half a cup of water and allow to defrost on a low heat, until they are visibly defrosted, but not cooked all the way through.

10. Drain peas well, return to the pan off the heat, adding the mint sauce and stirring well, set aside.

11. When the wedges are golden and the fish coating looks well browned, then place the peas back on a low heat for 2 minutes, to warm them through.

12. Ensure all food is piping hot before serving.

13. Serve immediately with a wedges of lime for added flavour.

This is such a satisfying dinner, it is so easy to make and once you have made it a few times, you will be making it all the time. 

The Mid Week Roast

Ingredients –

2 x carrots

2 cups x spinach

1 cup x frozen peas

3 x medium red potato

3 x medium sweet potato

4 tablespoons x coconut oil

2 x garlic cloves

Pepper for seasoning

Method – 

1. Preheat the oven to 180 degrees.

2. Peel and quarter each potato.

3. Boil the potatoes for 3 minutes before draining and allowing to air dry.

4. Chop the tops off of the carrots and the bottom and wash thoroughly, you may peel if you wish to, though I don’t.

5. Place the potatoes in to a roasting tray with the garlic and carrots and allow to cook for approximately 35 minutes, removing once to turn all.

6. When the potatoes and carrots are 5 minutes from being ready place the spinach and peas into a saucepan with 1 cup of water and cook for approximately 3 minutes.

7. Drain the spinach and peas well.

8. Serve immediately.

Packed full of veggies, this is one of my favourite meals because it is so delicious and healthy. I like to know that I am getting all the goodness that comes from these veggies, such as Vitamin A and C as well as B6 and B12, not the mention protein and iron. If you want to make gravy then I suggest you use a stock cube with some 1 tablespoon of jerk sauce and 1 cup of water, bring it to the boil and serve.

Veggie Rice

Ingredients –

1 cup  x brown rice

2 cups x water

2 cups x mixed veg

4 tablespoons x soy sauce

2 tablespoons x chilli sauce

Hot sauce (optional)

Method – 

1. Place water and rice in a pan and on a low heat cook for as long as packet instructions suggest.

2. Stir once or twice during the process, to ensure that the rice does not stick to the pan. Add more water if necessary.

3. Allow the rice to cook and then remove from heat, draining excess water, if any.

4. Place the veggies in with the rice and return back to heat, stir the vegetables in well and add the sauces as you go.

5. When all is piping hot, serve immediately.

It is really important with rice that it is always cooked properly and served hot. Guaranteed to fill you up, this is such a satisfying dish to eat. It is really easy to cook and the best part is – it costs hardly anything to make.

Sausage, Almond Milk Mash and Peas

Ingredients –

6 x vegan sausages (I used Linda McCartney’s)

4 x medium red potatoes

2 cups x frozen peas

½ cup x almond milk

2 tablespoons x vegan butter

Black pepper for seasoning

Method –

1. Preheat the oven to 180 degrees.

2. Peel potatoes and chop in half and half again.

3. Place potatoes in a pot and cover with water you have boiled from the kettle.

4. Boil potatoes on a medium heat from approximately 20 minutes.

5. Place the sausages on a baking tray and cook for suggested time, ensure you turn them half way through.

6. Check with a knife and when happy that the potatoes are tender drain well and allow to air dry.

7. Place the milk and butter in the pan with the potatoes and mash well.

8. Once happy with the consistency set aside.

9. Place peas in a pan with a cup of water and place on a medium heat for approximately 4-5 minutes.

10. Return the mash potato to a low heat and stir until piping hot, seasoning with black pepper.

11. Drain peas well.

12. Remove sausage from the oven when piping hot.

13. Serve immediately for best results.

This is one of my favourite lazy dinners for when I want comfort food, without having to spend hours making something. It is a bit of a cheat meal, but it still has goodness in it and really is quite filling. When shopping for meat alternatives such as sausages, be sure to read the ingredients as not all vegetarian sausages are vegan.

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One Comment Add yours

  1. Linda McCartney’s sausages are my fav. Can’t go wiring with bangers and mash!

    Like

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