Today’s Vegan Monday went a lot better than last week’s did. This time, I’d been to Tesco at the weekend, so I was prepared. No more ‘accidentally’ drinking non-vegan hot chocolate; Tesco had in some Sweet Freedom Choc Shot Liquid Chocolate that I’d lusted over at VegFest the other week (it wasn’t available to buy there at the time, it was only available to win and I only managed to win a bottle of juice and a bottle of cardamom flavoured tomato sauce).
I had fruit for breakfast and I’d also been to the farm shop at the weekend to buy a leek to make leek and potato soup for lunch. Snacks weren’t a problem either, as I made some chilli peanut butter granola bars.
For dinner, I made a vegan haggis stuffed mushroom, topped with spring onions and tomato. Usually I have side vegetables and potatoes with butter or salad cream, but tonight my condiment of choice was jalapeno and chilli relish – it worked well.
Vegan haggis stuffed mushrooms (serves 2)
1 packet Macsween Microwaveable Vegetarian Haggis
2 large field mushrooms
1 spring onion, sliced
2 small tomatoes, sliced
- Brush the mushrooms with some olive oil and balsamic vinegar.
- Bake – covered – at 180C for about 15 minutes.
- Stuff the mushrooms with the vegetarian haggis and top with the spring onions and tomatoes.
- Return to the oven – uncovered – for another 15 minutes.