Veganuary: A Weekend Weakend Resolve

Vegan smoky mushroom burger

My resolve weakened at the weekend. Don’t panic, not my Veganuary pledge – not eating cheese is a breeze. No, it was my ‘I’m not going to drink alcohol in January until the 30th when I go on a pub crawl’ resolve. But I fancied a drink on Saturday, so I had one. One bottle of wine, that is. Well, make that a bottle and a half. I should also probably confess that, according to Barnivore, it wasn’t even vegan wine (Hardys, if you’re interested) but as I don’t take too much notice of whether wine is vegetarian or not at the best of times (and certainly not if I’m drinking it in a pub), I’m not going to feel too guilty about that and, in my defence, it was a bottle I’d bought before Veganuary, anyway (although that doesn’t defend it’s non-vegetarianness).

Veganuary Day 16

Saturday’s breakfast had been a superfood smoothie containing spinach, apple, clementine, raspberry, wheat grass powder, acai powder and chia seeds. I said in Friday’s post that wheat grass is great for an energy boost and it certainly powered me through Saturday morning’s spin class.


After burning all those calories at the gym, I ate them back at lunchtime in the form of a Warburtons Giant Crumpet with Vitalite, and a mug of hot chocolate.

Vegan smoky mushroom burger
Vegan smoky mushroom burger

I’ve made a few burgers from Veggie Burgers Every Which Way before, such as:

and although I’ve enjoyed them all, making burgers can be a bit of a time-consuming faff, as well as creating a lot of washing up. These vegan smoky mushroom burgers from Vegan – 100 Everyday Recipes, while not whipped up in an instant, aren’t too much of a chore and the results are worth it. I made the whole amount, cooked enough for two burgers, then froze the rest of the mixture to use another time.

The way I made these burgers is pretty much as it is in the book but I added garlic as cooking onion without garlic seemed wrong. I also left out the 30g coriander the original recipe has as I’m not keen on coriander.

5.0 from 1 reviews
Vegan smoky mushroom burgers
Prep time
Cook time
Total time
Adapted from a recipe in Vegan - 100 Everyday Recipes
Recipe type: Burgers
Cuisine: Vegan
Serves: 6
  • 425g can red kidney beans, drained
  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 115g mushrooms, finely chopped
  • 1 large carrot, coarsely grated
  • 2 tsp smoked paprika
  • 70g porridge oats
  • 3 tbsp soy sauce
  • 2 tbsp tomato puree
  • plain flour
  • salt and pepper
  1. Place the kidney beans in a bowl and mash thoroughly with a potato masher.
  2. Heat 2 tbsp of the oil in a frying pan and fry the onion and garlic for a couple of minutes.
  3. Add the mushroom, carrot and paprika and fry for a further 4 minutes.
  4. Add the vegetables to the beans with the oats, soy sauce and tomato puree. Season with salt and pepper and mix well.
  5. Divide into 6 portions and shape into burgers, then lightly coat in the flour.
  6. Heat the remaining oil in the frying pan and cook the burgers for a few minutes each side, until lightly browned.


Veganuary Day 17

I didn’t have any breakfast on Sunday and for lunch I had some of the cake my friend had sent me (which you can see on last Thursday’s post) and a mug of hot chocolate. Not the most healthiest of lunches but hey ho.

Dinner was a jacket potato with chilli, Violife and sour cream. Again. That’s the third time this month I’ve had it so I’ll spare you looking at the photo of it for the third time.

As I write this (on the 18th), there’s two weeks left of Veganuary. I still don’t feel any different. Maybe I should get a tattoo or a t-shirt or something (just kidding).

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Veganuary: Two Weeks In

Caffe Nero vegan hot chocolate and wrap

Two weeks of no dairy or eggs. Two weeks of no alcohol. Two weeks of exercising every day. And have I lost weight? NO, NOT A FUCKING OUNCE. Surely my diet hasn’t been that bad? Okay, so I’ve had a few Oreos over the last couple of weeks and a mug of hot chocolate every day but what about the four thousand calories I haven’t drunk in wine and the four thousand calories I’ve burnt off at the gym, huh? DON’T THEY COUNT FOR ANYTHING?

Oh well, maybe this is my body’s way of telling me I’m perfect as I am and don’t need to lose any weight.

I’ll just keep telling myself that.

Veganuary Day 15

Anyway, back to my Veganuary food diary. Yesterday I had wheat grass for the first time. Have you tried it? If you have, you feel my pain. If not, I can tell you it’s not quite as bad as spirulina and doesn’t taste as grim as it smells but the taste lingers afterwards and is as difficult to get rid of as LinkedIn notifications. If you can get over the taste though, it does give an instant energy boost.

On Thursday, I told you I’d planned to go to Caffè Nero and get a hot chocolate with soya milk and hopefully one of their vegan houmous and falafel wraps. My luck was in – there was a houmous and falafel wrap left, I didn’t get a funny look when I asked for hot chocolate with soya milk and there was even an empty table in the corner in which I could go and hide and read my Kindle. Result.

Caffe Nero vegan hot chocolate and wrap
Caffè Nero vegan hot chocolate and wrap

After last week’s success in making tofush to go with my chips from the chippy, I made it again last night. For some reason, the nori didn’t want to stay on the tofu this time and fell off while I was dredging the tofu in batter but that didn’t ruin it. Here’s the photo from last week and if you want the recipe, it’s here in last week’s post.

Vegan tofush and chips and tartar sauce
Vegan tofush and chips and tartar sauce

So, that’s two weeks of Veganuary done. I’m not tempted to eat cheese but I’ve got to admit my resolve when it comes to wine is weakening. And it is Saturday now, after all…

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Brooklyn Pad Thai from Vegan with a Vengeance by Isa Chandra Moskowitz

Vegan Brooklyn Pad Thai Isa Chandra Moskowitz Vegan with a Vengeance

This vegan Brooklyn Pad Thai from Vegan with a Vengeance by Isa Chandra Moskowitz is a dish I’ve made many times. You have all heard of Isa, haven’t you? She’s the Queen of Vegan and if you haven’t heard of her, check out the Post Punk Kitchen website.

Isa admits in VWAV this is most definitely not an authentic Pad Thai but, inauthentic or not, it’s a dish I always enjoy and even The Meat Eater didn’t feel the need to de-veganise it by covering it with salad cream.

Isa’s original recipe has roasted peanuts and coriander (added at the end as a garnish) – I didn’t add either but as I was eating it, I could see how peanuts would give it that extra something.

Brooklyn Pad Thai
Prep time
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Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz
Recipe type: Thai
Cuisine: Vegan
Serves: 2
  • 1 pack straight-to-wok rice noodles
  • For the sauce
  • 3 tbsp soy sauce
  • 3 tbsp sugar
  • 1 tbsp tomato puree
  • 1 tbsp sriracha
  • ⅛ cup rice wine vinegar
  • 1 tbsp lime juice
  • For the Pad Thai
  • 2 tbsp peanut oil
  • ½ block firm tofu, pressed and cubed
  • ½ red onion, sliced
  • 2 cloves garlic, crushed
  • ½ tbsp lemongrass
  • 2 large handfuls beansprouts
  • 4 spring onions, sliced
  • 1 red chilli, deseeded and sliced
  1. Mix together the ingredients for the sauce
  2. Heat 1 tbsp of the peanut oil in a wok and fry the tofu for about 5 minutes, until golden and crispy. Remove from the heat and set aside
  3. Heat the remaining peanut oil in the wok and fry the red onion for a couple of minutes
  4. Add the garlic and lemongrass and fry for another 30 seconds
  5. Add the sauce and the noodles and cook for 2 minutes, stirring constantly
  6. Add the beansprouts, spring onions, chilli and tofu and cook, stirring for another 30 seconds

Veganuary Day 14 – Lunch
Vegan salad wrap
Vegan salad wrap

Lunch was, again, another salad wrap with olives, spinach, cucumber, tomatoes, hummus and vegan mayo. It wasn’t just an excuse to use my new black spiral plate, honest.

Vegan almond and cherry cake from the Riverbank Bakery in Norfolk
Vegan almond and cherry cake

My friend Jacqui (who I interrogated about her transition from meat-eater to vegan, which you can read here) asked me at the beginning of Veganuary if I liked cake. Of course, I said yes, and she said she’d send me some from a local bakery. I’d completely forgotten about it until the postman arrived yesterday morning bearing cake-based post and so, to accompany my hot chocolate today was this beautifully moist vegan almond and cherry cake from the Riverbank Bakery in Norfolk. Thanks, Jacqui!


This post is a bit backwards today but Thursday’s breakfast was a bit backwards as it was some of Wednesday’s superfood smoothie that was left over. I’ve never had left over smoothie before – purely because there never is any smoothie left over, but it had kept well.

Vegan out-of-house experience (not to be confused with out-of-body experiences)

You know yesterday I said today I was going to venture into Caffè Nero and have my first out-of-the-house vegan meal? Come back tomorrow to see how I did (it’s not that exciting really, so don’t go changing your plans or anything).

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Summer Fruit Superfood Smoothie with Acai Berry Powder

Acai berry powder smoothie

I may not know whether they do any good or not but I do like to add superfoods to my smoothies. Except for spirulina – there’s just no disguising the rancid taste or smell of that stuff.

I’m happy to say the acai berry powder Selva Organic sent me neither smells nor tastes rancid. It’s also a dark purple colour, which pleases my inner goth. Acai berry powder is loaded with omega 3, 6 and 9 fatty acids, fibre, protein and other nutrients and yesterday a spoonful of it went into my lunchtime smoothie.

Despite moaning inwardly there weren’t any bananas left to have in my smoothie, this smoothie of kiwi fruit, frozen summer fruit, cashews, dates, acai berry powder, soya milk and water is now up in my top ten smoothies. It goes to show you should always keep a bag of frozen fruit in the freezer for those bananaless emergencies.

Selva Organic don’t just sell acai berry powder – they have a 14-strong range of South American superfoods starting at £5.99. To check out their range and for more information on the benefits of superfoods, visit the Selva Organic website.

Veganuary Day 13 – Dinner 

For dinner last night we had vegan chilli on jacket potatoes again, with mine being topped with Violife vegan cheese and home made vegan sour cream. As I made it last week and posted a pic of it then and it didn’t look any different last night, in true Blue Peter style, here’s one I made earlier.

Jacket potato with vegan chilli, cheese and sour cream
Jacket potato with vegan chilli, cheese and sour cream

Tomorrow (Friday), I’ve decided I’m going to go into town and be brave and order a hot chocolate in Caffè Nero with soya milk (I know… I know… on a bravery scale of 1-10, it’s not even on the scale. My scale begins at minus-something). I’ve checked Caffè Nero’s website and they do a vegan houmous and falafel wrap and if they’ve sold out of them when I get there, I’m going to have the hump as it will be my first purposely vegan meal outside of the house.

I’ll report back on my vegan food foraging on Saturday.




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Veganuary: Vegan Leek, Mushroom and Spinach Tart

Vegan leek, mushroom and spinach tart

Hallelujah – I cooked something that wasn’t stodge! This vegan leek, mushroom and spinach tart is something I’ve cooked before, at least a variation of, anyway. Usually when I make it, I cover it in cheese, like I’ve done previously on my leek, mushroom and goat’s cheese tart, mushroom, leek and mozzarella tart, and my courgette and tomato tart.

I’ve got to admit, I had a bit of a pang when I took both mine and The Meat Eater’s tarts out of the oven, and The Meat Eater’s was covered in bubbling, oozing Cheddar but the pang faded as soon as I started eating.

This vegan tart is a great way to use up any vegetables you have in the fridge – you can substitute the leeks, mushrooms and spinach for whatever you have to hand.

Vegan Leek, Mushroom and Spinach Tart
Prep time
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Total time
Recipe type: Pastry
Cuisine: Vegan
Serves: 2
  • Two-thirds of a 375g pack of vegan ready-rolled puff pastry
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp dried rosemary
  • 2 leeks, sliced
  • 125g mushrooms, sliced
  • 2 large handfuls of spinach
  • salt and pepper
  1. Heat the olive oil in a pan and fry the leeks for about 3 minutes
  2. Add the mushrooms, garlic and rosemary and fry for another 3 minutes
  3. Add the spinach and stir until wilted
  4. Season with salt and pepper
  5. Cut the pastry in half so you have two rectangles
  6. Score a 1cm border round each rectangle of pastry and top with the leek mixture, keeping within the border
  7. Bake in the oven at 180C for about 15 minutes


Veganuary Day 12 – Lunch

Warburtons Thin salad sandwich

Yesterday’s lunch was a Warburton’s Thin with spinach, cucumber, olives, tomatoes, hummus and vegan mayo. Do you like my new plate? I got it in Tesco for £3. It’s almost as nice as the penguin slippers I also bought (£6).

penguin slippers
Gratuitous pic of penguin slippers

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Healthy Vegan Snacks for Veganuary

Perkier Quinoa Bars

If you’ve been following my journey through Veganuary so far, you’d be forgiven for thinking I’ve turned into a junk food vegan. And I’d have to forgive you for thinking that because, apart from my Nutriblasts/smoothies, my Veganuary diet has been – to be blunt – shit.

Even if my main meals haven’t been that bad, my snacks have been – I’ve been munching Oat Flips, Oreos (not all Oreos are vegan so check the packet for milk), crisps and chocolate on a daily basis and vegan junk food is still junk.

Yes, I could have made my own; it’s not like I’ve never made healthy snacks before, for example, my Oat, Date & Sultana Energy  BallsRaw Vegan Banana Bread Biscuits, or my Raw Vegan Strawberry and Coconut Macaroons but I haven’t quite shaken off that post-Christmas slump yet.

The snacks below were sent to me at the end of last year for a ‘healthy new year’ type post but fortuitously enough, they just so happen to be vegan, too. So, if you’re still in the post-Christmas slump and haven’t quite worked up the energy to make yourself some healthy snacks yet, have a look at these.

The Snack Organisation – Lightly Salted Rice Crackers

Snack Organisation Lightly Salted Rice Crakcers

Don’t confuse these Lightly Salted Rice Crackers from The Snack Organisation with those round polystyrene ceiling tiles you can get (although I do like those); those are rice cakes, not crackers and a completely different thing. For one thing, you couldn’t shove a load of those in your mouth at once like you can these, if you’re that unladylike (or ungentlemantly like), that is. If you are that unladylike and want to shove a handful in your mouth at once, that handful will only contain about 100 calories, and they’re low in fat, too.

Say yay to the rice cracker.

There are two other flavours in the range – teriyaki, and sweet chilli – but as they contain milk, they’re only suitable for vegetarians, not vegans. These lightly salted ones are suitable for vegetarians and vegans though.

The Snack Organisation’s Rice Crackers are available from Tesco, priced at £1.

Perkier Quinoa Bars

Perkier Quinoa Bars

In case you aren’t annoying your friends enough with your healthy lifestyle, you can annoy them even further by acting like a smartarse by correcting them when they see your new snack bar and ask you what ‘quee-noah’ is.

I first saw Perkier’s quinoa bars in Asda (which, to be honest, isn’t the first place I’d go to to look for quinoa-based noms) and picked one up out of interest/because it was on special offer and only cost about 10p. I enjoyed it and so when Perkier emailed me and asked if I’d like some to review on my blog I wasn’t going to say no.

These quinoa bars come in four varieties:

  • Cashew, Chia & Pumpkin Seed
  • Goji & Cranberry
  • Cacao & Cashew
  • Cranberry & Cashew Oat bar enhanced with sprouted buckwheat

and all have ‘vegan’ printed on the label, so you don’t even have to take my doing-veganuary-and-now-you-think-you’re-a-flipping-expert-on-veganism-don’t-you word for it.

For more information and stockists, visit the Perkier website.

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Tribe Snacks

Tribe Snacks

Tribe Snacks are a bit different as they’re not something you can buy in the shops – it’s a box subscription service which means you subscribe to Tribe and they send you a box of snacks on a weekly, fortnightly or monthly basis.

Although they’re geared mostly towards runners and triathletes, they’re suitable for anyone who has an active life and is looking to eat healthily.

For more information, visit the Tribe website.

Thanks to the Snack Organisation, Perkier and Tribe for sending me their products to try. That should keep me off the junk food for a while.




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Veganuary: Vegan Sausages, Chips, Beans and Onion Rings

Linda McCartney vegan sausages, chips, beans and onion rings
Linda McCartney vegan sausages, chips, beans and onion rings

My diet may not at the moment consist mostly of chocolate and cheese, as it did over Christmas, but I’m embarrassed about the main meals I’ve been dishing up so far during Veganuary. Although they’ve been nice enough, they’ve been unadventurous and stodgy and most days have involved potatoes. I don’t know whether this is a subconscious thing and I’ve been serving potatoes to keep The Meat Eater happy (he may be anti-vegan but he’s very pro-potato, even though I keep telling him potatoes are vegan).

Last night’s dinner must be the most unadventurous yet – vegan sausage and chips. Somehow sausage and mash seems more of a ‘proper’ dinner than sausage and chips, probably because mash is more ‘cooking’ and chips are more ‘bung in the oven’ but, after weighing up the pros and cons of mash or chips, there then came the decision of beans or peas and it all got too complicated so I bunged some chips in the oven and opened a tin of beans. Dinner sorted.

Lunch had been a salad wrap the same as I had yesterday and since I’ve been having just salad in my wraps, I’m wondering why I used to feel the need to put something extra like tofu or cheese in them – it’s really not needed (and before you say ‘what about protein’ – the wraps have had hummus in them and chickpeas are a source of protein). But now Friday chippy night is going to be tofush and chips night, I’m going to save my tofu for then.

Tonight’s dinner isn’t going to be particularly healthy either – it’s either going to be a vegetable tart or a vegetable pasty-type thing, i.e. I’m either going to lay vegetables on top of some puff pastry and keep it open or I’m going to fold the pastry over. Check back tomorrow to see which I choose. Get me and my cliffhangers.

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Veganuary: Vegan Thai Red Curry

Vegan 100 Everyday Recipes from The Works

The Meat Eater had no idea what to make on Sundays during Veganuary. His usual Sunday meals are omelette and chips or burger and chips or hot dog and chips. Obviously omelettes are out (no way would he make one or eat one made from chickpea flour) and although we had Tesco Meat-Free Hot Dogs in the freezer, when I looked at the label, I saw they contained egg. Bah.

I pointed towards the bookcase full of cookbooks but he still looked blankly at me, so I flicked through my copy of Vegan – 100 Everyday Recipes (that, according to the sticker that was still on it before I peeled it off to take a photo, I bought from The Works for £1.99) and found a recipe for Thai red curry. ‘You like Thai red curry,’ I said. ‘Hmm,’ he said, and grabbed the book from me, looked at the recipe and decided it didn’t look too scary.

The original recipe said to use asparagus but although I’ve almost got used to eating strawberries in the winter, I draw the line at eating asparagus in January. That’s just wrong.

I didn’t stand over The Meat Eater while he made this, only answering the odd question shouted from the kitchen, such as ‘what can I use instead of groundnut oil? and ‘Where’s the rice and do we have white rice, not that brown rubbish?’, so I’ll post the recipe as I imagine he made it. As mentioned above, I bought Vegan – 100 Everyday Recipes for £1.99 from The Works – it was a year or so ago so I don’t know if they still have it, but they always have lots of vegetarian and vegan books for sale, so it’s worth going into your local branch, if you have one.

Vegan Red Thai Curry Recipe

Vegan Thai red curry

Vegan Thai Red Curry
Prep time
Cook time
Total time
Adapted from Vegan - 100 Everyday Recipes. Published by
Recipe type: Thai
Cuisine: Vegan
Serves: 4
  • 2 tbsp peanut oil
  • 2 onions, thinly sliced
  • 100g mushrooms, sliced
  • 1 pack mange tout/baby sweetcorn
  • 1 can coconut milk
  • 2 tbsp vegan Thai red curry paste
  • 1 head Chinese leaves, shredded
  1. Heat the oil in a wok and add the onions and mushrooms and stir-fry for about three minutes.
  2. Add the mange tout, baby sweetcorn, coconut milk and curry paste and bring to the boil, stirring occasionally.
  3. Add the Chinese leaves and cook, stirring, for 2-3 minutes until the Chinese leaves have wilted.
  4. Serve with boiled rice.


Veganuary Day 10 – Lunch
Vegan salad wrap
Vegan salad wrap

Sometimes the simple things are best, and that was certainly the case for this wrap. I didn’t have any tofu or other protein to add to it, but this spinach, spring onions, tomatoes, cucumber, olives, hummus and vegan mayo wrap didn’t need it.

Wheat Crunchies are vegan
Wheat Crunchies are vegan, hurrah

Next time someone says to you BUT WHAT ABOUT BACON? shove a packet of Wheat Crunchies in their stupid face.



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Veganuary 2016: Another Day, Another Vegan Pizza

Vegan pizza and garlic bread

Saturday nights are perfect for pizzas and, although Papa John’s original crust pizza bases are vegan and I could order one without cheese, why bother when I can make my own vegan pizza at home and save about £15? And especially why spend all that money when I loved the vegan tortilla pizza and vegan garlic bread I made last Saturday so much.

A tortilla pizza is perfect for when you don’t want to mess around making dough or if you fancy something lighter.

Vegan Tortilla Pizza
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Cuisine: Vegan
Serves: 2
For the tomato sauce
  • 1 tbsp olive oil
  • ½ can chopped tomatoes
  • 1 clove garlic, crushed
  • A few basil leaves, torn
  • salt and pepper
For the pizza
  • 2 tortilla wraps
  • Toppings of your choice
Tomato sauce
  1. Heat the olive oil in a saucepan, then add the chopped tomatoes, garlic, basil leaves and season with salt and pepper
  2. Simmer for a few minutes, then either blend it, or leave chunky
Construct your pizza
  1. Spread the tomato sauce on to the tortilla bases and add your toppings. Mine were:
    yellow pepper
    chilli flakes
    Violife vegan cheese
  2. Bake in the oven for about 15 minutes at 180C

Vegan Garlic Bread
Prep time
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Total time
The best garlic bread ever. I add extra garlic powder to the crushed garlic but you can leave it out. The weight of the dairy-free spread was a guess - just use as much or as little as you like (I use tons).
Cuisine: Vegan
Serves: 2
  • 1 part-baked baguette, sliced
  • 6 large cloves of garlic, crushed
  • 1 tsp garlic powder (optional)
  • 75g dairy-free spread (I used Vitalite)
  1. In a small bowl or ramekin, mix together thoroughly the garlic and dairy-free spread
  2. Spread each side of each slice of the the baguette with the garlic 'butter' and press the slices together (to re-form the baguette shape)
  3. Wrap in foil and bake in the oven at 180C for about 15 minutes, unwrapping the foil for the last 5 minutes, so the baguette gets crispy


And, yes, I did have a Nutriblast/smoothie for breakfast and lunch. Here’s what I filled my Nutribullet up with at lunchtime.

Banana, kiwi fruit, strawberry, blueberry Nutriblast

That’s spinach, banana, blueberries, strawberries (yes, I leave the stalks on – the Nutribullet will take care of them) and kiwi fruit, blitzed up with soya milk and water (I find it’s too thick if I use just soya milk, so I add some water to thin it down a bit). It’s not as pretty when it’s all mixed together as the spinach turns it a murky sludge-like colour but trust me, it’s delicious.

It’s currently Sunday and The Meat Eater makes dinner on a Sunday. I asked him what vegan food he was going to make for me tonight and he said, ‘Dust’. Then he said, ‘Oh no, dust is made of human skin, so you can’t eat that’.



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Vegan Tofush / Tofish & Chips Recipe

Vegan tofush and chips and tartar sauce

First, I need to share with you the vegan tofush and chips (also known as tofish) I made last night – it was so amazing (even if I do say so myself). As Friday night is chippy night and I usually have battered halloumi, I thought, as it’s Veganuary, I’d just have chips but then I thought why don’t I try and recreate the tofush from the Coach & Horses in Soho and have that with chips from the chippy? If you haven’t a clue what I’m on about and haven’t heard of the Coach & Horses in Soho or their famous tofush and chips, you can read my review of London’s first vegetarian pub here.

This tofush isn’t for the squeamish – the use of nori (sheets of dried seaweed) gives it a distinct fishy flavour so, if you don’t like the taste of fish, leave the nori out. But if you want an authentic fish-in-batter taste, leave it in and tell yourself it tastes of the sea.

Just in case making tofush wasn’t proof enough of my genius, I further excelled myself and made my own vegan tartar sauce by mixing together some vegan mayonnaise and pickle relish.

You may be wondering how I managed to go to the chip shop and make tofush at the same time. Even I’m not that much of a genius and I made the tofush while The Meat Eater was at the chippy, keeping it warm in the oven until he got back.

I’ll share the recipe for the vegan tofush below but I’ll just give a quick run through of what else I ate on Veganuary Day 8.


Yes, it’s the same as I’ve had for the last week – a spinach, apple, clementine and chia seeds Nutriblast. I’ve bought some raspberries now so I’ll be having a different breakfast Nutriblast soon. Get me and my impulsiveness.


banana, kiwi fruit, strawberry, blueberry and soya milk Nutriblast

A gloriously healthy lunch, knowing dinner was going to be a full-on pig-out. This Nutriblast contains banana, kiwi fruit, strawberries, blueberries and soya milk.


As usual, I spent some of the day drinking hot chocolate and eating Oat Flips and Oreos.

Recipe: Vegan Tofush 

vegan tofush

4.7 from 3 reviews
Vegan Tofush
Prep time
Cook time
Total time
Inspired by the tofush and chips at Norman's Coach & Horses, Soho, London
Recipe type: Tofu
Cuisine: Vegan
Serves: 1-2
For the tofu
  • ½ block firm tofu, pressed and sliced in half
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • salt
  • ½ sheet nori, cut into two (so you have two strips of nori)
For the batter
  • 30ml water
  • 30ml soya milk
  • 60g plain flour
  • ½ tsp baking powder
  • salt and pepper

    Oil for deep-frying
  1. Mix together the olive oil, lemon juice and salt in a bowl/tupperware dish and marinade the tofu in it for a few hours (or minutes if you forget to do it earlier).
  2. Whisk together the ingredients for the batter in a bowl.
  3. Heat the oil for deep-frying (test it's hot enough by dropping a bit of batter into it - if it sizzles, it's ready).
  4. Meanwhile, wrap the strips of nori around the tofu and secure it with a toothpick or two (just remember to remove them after frying!)
  5. Dredge the nori-wrapped tofu in the batter and deep-fry for two to three minutes, until golden.

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