Three Quick and Easy Vegan Meals for Autumn

So I guess the first thing I should say is hi, I’m back, I hope you missed me! I didn’t really anticipate how hectic my first month of third year would be, it seems to have flown by and I already feel like I’m weeks behind.

Life update: I have been such busy bee (pun intended) working my butt off because I want to get the best result I can at the end of my degree, I mean who doesn’t? Reading and dissertation work has consumed my life at the moment, I feel like there isn’t a time when I’m not staring at a book or a screen…
I have been indulging in all things Alice related for my dissertation and I am loving it. How fab is it that you can write a critical piece of work about something you really enjoy and get marked on it!?

Okay, enough with the bog standard uni updates, on to food! Being vegan at uni has been surprisingly easy, minus the few slip ups – it was going to happen. The way I have found is easiest for me is writing out meal plans for each week so I know what shopping I need to buy, and I don’t splurge on random crap. Most of my recipes use fairly accessible ingredients, but you can always substitute things if you can’t find them or they are too expensive.

Recipe One – Smashed Avocado on Bagels 

A photo posted by neneh buswell (@nenehjb) on Oct 11, 2016 at 18:38pm BST

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5. Top with leaves of spinach, arrange the cherry tomatoes on top and sprinkle on the spring onion.

Recipe Two – Carrot and Coriander Soup

I made this for my lunch this week and I may have gone a bit crazy with the coriander, hence the the colour of the soup! It still tasted nice though. 

Serves: 1-2
Time: 30 minutes

Apologies for the terrible presentation, I was hungry and wanted to eat it!

Ingredients
1 onion, chopped
2 leeks, chopped – I used celery because I didn’t have any
2 carrots, peeled and chopped
1tsp ground coriander
Salt & Pepper
2 cups of vegetable stock
Large handful of fresh coriander, leave some to garnish

1. Fry off the onion in olive oil on a medium heat until browned.

2. Add in the leeks and carrots and season with ground coriander, salt and pepper.
3. Continue to cook uncovered for 10 minutes, then add the vegetable stock.

4. Cover and simmer for 20 minutes.
5. Stir in fresh coriander and blend until smooth. Serve hot with remaining coriander.

Recipe Three – Healthy Tortilla Pizzas

A pizza without the time it takes to make the dough. These are so quick and simple and you can top with whatever you like! I used some leftover veg that had been left in marinade from a previous meal and it gave the pizza a bit of heat – so goood!

Serves: 1-2
Time: Approx 10-15 minutes

A photo posted by neneh buswell (@nenehjb) on Oct 25, 2016 at 13:57pm BST

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Ingredients
2-4 tortilla wraps

Passata sauce or make your own pizza sauce
1 red pepper, deseeded and chopped

1 red onion, thinly diced

1 large tomato, chopped

1 courgette. chopped into small chunks

1-2 tbsp of nutritional yeast or use vegan mozzarella 

Sprinkle of oregano 

1. Preheat the oven to 180°C. Wrap the tortillas in tin foil and heat for a few minutes before adding toppings.
2. Remove from oven and top with passata or homemade pizza sauce. Two tortillas per person is about the right amount.
3. Add you choice of toppings, I used a mixture of peppers, carrots, onions, tomatoes and courgettes. Sprinkle with nutritional yeast or vegan mozzarella and top with oregano.
5. Place in the oven for around five minutes, or until the edges of the tortilla start to crisp up.