The question of what do vegans eat is based on the misconception that there is something ‘special’ or ‘odd’ about a vegan diet, with the food for it having to be obtained from a specialist shop of some sort. The reality is that vegan food is the normal food that everyone eats, but without adding anything of animal origin. For main meals my staple diet consists of using rice, pasta and lentils as a ‘base’ then adding tomatoes, peppers or whatever to that. It is probably an age thing, but I don’t have an instagram account – or an iphone for that matter – and I am not in the habit of photographing everything I eat to impress others or pick up followers. But at any rate, as you have clicked on this here are some suggestions:
For some quick easy and cheap one-pot cooking, try a combination of wholegrain rice, wholewheat pasta and red lentils, as much or as little as you want of each; leave this to soak for about half an hour then heat gently to bring to the boil. Reduce the heat to simmer and add some chopped cherry tomatoes and some cuttings of kelp.
For some slightly more adventurous two-pot cooking, take some green lentils and soak for several hours (I usually leave them to soak overnight). To this, add wholegrain rice and wholewheat pasta as above, then leave the combination to soak for a further half an hour. This will reduce the overall cooking time but without allowing the rice and pasta to become too soft. Sliced mixed peppers will be added to this so either remove from freezer and leave to thaw, or if from fresh then start chopping them up. Again, as above heat gently the rice-pasta-lentils combination to bring to the boil, then reduce the heat and simmer. The sliced peppers as well as some cuttings of kelp will then be added to this.
Whilst the contents of the first pot are being heated gently to the boil, in the second pot place some wholewheat cous-cous with a roughly equal volume of water and add a small amount of vegetable oil, for texture and sea salt for flavour. Then gently heat, taking care to do so just long enough for the cous-cous to absorb all the water without it overheating and sticking to the bottom of the pan.
When the contents of the first pot have simmered sufficiently and the cous-cous in the second pot is just right, then decant the excess water from the first pot, which in itself will leave you with a nice meal, even if you don’t want to add cous-cous:
Adding the cous-cous and mixing in:
It goes well with wheat beer or cider:
Note the best use for Ikea catalogues.
I’ll continue this page with some more meal ideas in due course …