What I Eat In A Day: Winter Vegan Food

In our very first ‘What I Eat In A Day’ video, Phil runs through what he prepares and eats for breakfast, lunch and dinner during a typical winter’s day as a vegan.

In these cold months, it’s always good to stock up on filling, warming plant-based ingredients, so Phil shows you some of the most effective recipes that will keep you fuller and more satisfied. 

Watch the video at the bottom of this page to see Phil make chocolatey quinoa, banana and pecan porridge; tempeh salad wraps; and a winter vegetable and lentil stew.

Breakfast: Chocolatey quinoa, banana and pecan porridge
Serves 2

Porridge

1/2 cup quinoa
1 cup water
Handful chopped pecans
Cacao powder to taste (Phil used 1 tsp) – Click here to buy Creative Nature Superfoods cacao powder
1 ripe banana
Maple or Agave syrup to taste

1 Start by washing the quinoa, then boiling in water. Simmer for 15-20 minutes approx until fluffy.
2 Mash the banana, then add to the cooked quinoa with 1 cup of dairy-free milk (coconut is good).
3 Add cacao power, then stir.
4 Heat for another minute or so until mixed.
5 Serve with syrup.
6 Add a handful of fresh blueberries or other fruit if desired.

Lunch: Tempeh salad wrap
Serves 1

Tempeh

1 pack of tempeh (Phil used the Impulse Foods seaweed tempeh)
Olive Oil
Sandwich wrap of your choice
1 tomato
Mixed salad leaves
1 pickled gherkin, sliced
Salad dressing (Phil loves the Follow Your Heart ginger & miso brand)

1 Separate 3 strips of tempeh and lightly fry in olive oil until golden brown.
2 Unpack one sandwich wrap. If using the gluten-free version, such as the one in Phil’s video, you may need to lightly fry in a little olive oil for a minute on each side.
3 Place tempeh in wrap, then stack with salad, sliced tomato, sliced gherkin and dressing.
4 Roll up and cut in half, then serve.

Dinner: Winter vegetable and green lentil soup/stew.
Serves 4-6

Veg Soup

1 tbsp Olive oil
1 white onion, sliced
2 Carrots, chopped
A few Broccoli florets, halved
3 potatoes, chopped into quarters
1 parsnip, chopped
1 can chopped tomatoes
125g green lentils, washed
5cm fresh ginger, grated
80ml vegan stock, such as Kallo Organic Vegetable stock cubes. Buy here.
1/2 tsp Garlic salt
Sprinkle of crushed chillies, to taste
1 tsp paprika
1 tsp oregano
1/2 bag fresh kale, washed and stems removed.
1 tbsp nutritional yeast, such as Marigold yeast flakes. Buy here.
Dairy free single cream, such as Oatly. Buy here.
Fresh parsley, finely chopped.

1 Cook green lentils in small saucepan for approx 20-25 minutes, or as instructed on packet.
2 Chop onion and lightly fry in the oil until soft and golden.
3 Add carrots, potatoes, broccoli and parsnip.
4 Add tomatoes and ginger, then stir.
5 Add stock.
6 Add garlic salt, crushed chillies, paprika and oregano.
7 Add kale.
8 Add nutritional yeast and stir.
9 Blend with hand blender to consistency required.
10 Add dairy-free cream, to taste. Phil used approx 1/3 packet.
11 Sprinkle with parsley and serve.

 

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