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.
I’ve made a few burgers from Veggie Burgers Every Which Way before, such as:
- sweet potato burgers with lentils and spinach
- easy bean burgers
- cashew and leek burgers with bulgur and lentils
- spinach and chickpea burgers
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.
- 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
- Place the kidney beans in a bowl and mash thoroughly with a potato masher.
- Heat 2 tbsp of the oil in a frying pan and fry the onion and garlic for a couple of minutes.
- Add the mushroom, carrot and paprika and fry for a further 4 minutes.
- Add the vegetables to the beans with the oats, soy sauce and tomato puree. Season with salt and pepper and mix well.
- Divide into 6 portions and shape into burgers, then lightly coat in the flour.
- 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).