Now that we’re firmly in February and I’m a fair few weeks into my vegan journey, I thought I’d share a round-up of my favourite vegan recipes.

I often share snippets of what I eat over on my Instagram Stories and they’re always met with requests for the recipes or comments telling me how delicious my meals look. So today, I’m sharing my current go-to’s for easy, comforting vegan meals.

One-Pot Sticky Rice

This has become my signature dish at home and I make it pretty much once a week.

It’s from the The Green Roasting Tin cookbook, which is hands down my most-reached for recipe book at the moment. It takes around an hour to prepare and cook, so is likely a good one for a Thursday or Friday night when you’re beginning to wind down for the weekend, but it’s SO worth the wait.

Spring Greens Risotto

I came across Cupful of Kale in 2018 and absolutely loved Tamsin’s bright, airy photos on Instagram. And ever since following her vegan food blog, I’ve been smitten with her recipes too.

This Spring Greens, Leek, Pea and Pesto Risotto recipe is again, a bit of a labour of love, but it’s absolutely worth it. My tip is to go slow and be patient. Take your laptop into the kitchen and pop something on Netflix whilst you get through the stock-adding step.

Vegan cheese-wise, I love the Tesco Free From Hard Cheese and their Grated Mozzarella. They’re both really cheesy flavours, not too nutty or fake, and melt well.

Miso Aubergines

Another The Green Roasting Tin recipe, this is great for lunch or dinner. It’s fairly simple to put together, and requires minimal ingredients. I serve mine with white or brown rice and it is super filling.

Lemony Roast Veg Pasta Bake

We’re getting onto the good stuff now, because this is one of my cook-as-you-go recipes.

I crave pasta and pasta bake dishes ALL the time, because I’m only human and pasta is definitely in the god tier of all foods. But I’m not always a fan of super creamy, sauce-based bakes, and naturally pasta bakes are ‘out of the question’ when considering a plant-based diet.

This pasta bake is an eat-the-fridge recipe. We simply cook the pasta according to packet instructions, par-boil some broccoli, chop up onions, bell peppers and whatever vegetables we have on hand, crush some garlic cloves, and add to a roasting dish with about a quarter cup of pasta water. Squeeze the juice of one lemon over the pasta, season with salt, pepper and parsley, stir in two tablespoons of nutritional yeast, and then bake for 30 minutes. Add vegan cheese of choice and bake for a further 10 minutes.

Delicious.

Linda McCartney Rosemary Sausages and Mash

Last but not least, just a regular bangers and mash!

The Linda McCartney Rosemary Sausages are our favourite meat replacement treat. I try to stay away from processed food, just as I did when I ate meat, but sometimes you just want a comforting bangers and mash dish, right?

We oven-cook ours, add caramelised red onions, and stir in nutritional yeast, salt, pepper and roasted garlic to mashed potato. Easy.

I really want to emphasise at this point that I haven’t found anything particularly difficult about going plant-based. It is easier than ever to do so and drastically reduce your carbon footprint, and all of my meals are ‘normal’. No fancy ingredients, no Wholefoods orders, and I feel so much better for it.

I’m currently taking one multivitamin every other day to alleviate fatigue symptoms, but aside from that I feel SO good. I rarely feel bloated, but the gassiness is unreal (from eating more fibre than on a non-plant based diet).