Stories of 2019 #54: Vegan Sauce Recipes

For the past six months I have switched to a fully plant-based diet. Before, I was mainly vegetarian whilst still eating or drinking dairy produce and on the odd occasion eating some fish. I first decided to try a plant-based diet because of the nutritional benefits but then I began to sway towards the ethical side of a plant-based lifestyle, especially after reading the book, Eating Animals by Jonathan Safran Foer.

But what I have loved about following this type of diet is the cooking! I did cook before but I do feel like you have to be more prepared and more willing to cook from scratch. I have put together marinades, used a variety of spices and tried different veggies, fruits and vegan substitutes like tofu and tempeh that I have never tried before.

However, some things have not changed and for breakfast I still remain faithful to my delicious oats that I was having before (the same breakfast for about 5 years now lol) but now, if I have it with milk, I have it with a plant-based milk like almond or oat and then top with nut butter and more often than not, dark chocolate because why not! Recently I have also been making overnight oats which I am currently loving. I put my oats, truvia sweetener, raisins and chia seeds into a jar (which I have up-cycled) and cover it all with almond milk and leave it all overnight in the fridge. Then, in the morning either eat it from the jar or pour into a bowl and pair with coconut yoghurt and banana for breakfast.

Lunch and dinner is a very similar set-up. I have some sort of protein, whether that be tofu, tempeh, lentils, pulses or vegan chicken pieces. Alongside this, I will have a carb which most nights is noodles (soba or udon) because I am literally oodles for noodles. Alternatively, I will have some cous cous or rye bread. I am not really a person to have much pasta or rice unless I really fancy it. I did today, however, have quinoa for a change! Another option if I am at work, at my mums bakery, I will usually have a granary bread sandwich as the bread is vegan and sent in fresh, daily, and it would be rude not to test to products. For the safety of our customers of course… Then alongside these two food groups, I will have a ton of veggies. The usual suspects are courgette, broccoli, spinach, mushrooms and red onion and then, if I am fancying being a bit out there with my veg selection, I may have the odd avocado, sweetcorn, new potato or edamame bean.

Sauce/marinade wise I normally make my own also in preference to buying a jar. I have four favourite, go-to recipes…

Tarami sauce, garlic clove, sesame seed oil, maple syrup, smoked paprika and ginger.

Coconut milk, peanut butter, tamari and curry powder – more thick, creamy and tastes indulgent.

Coriander, pea, spinach and almond milk (add water if a little too thick).

Chickpeas or butterbeans, tahini, garlic granules and some water (hummus).

I usually put these all in my nutri-bullet and blitz it up baby!

Keep scrolling for some plate-spiration, nicely put together with flowers, plants or my legs :).

This post is a bit of a ramble but I wanted to show you how delicious and easy plant-based foods can be to put together. I do have other foods, less often, which are more processed such as vegan croissants, chocolate, vegan yoghurts and pastry but I much prefer to cook using whole foods and delicious, fresh fruits and vegetables.

What is your favourite plant-based dish?

More recipes coming soon…

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