That Vegan Lady

05/01/2026

How do you go from this pile of ingredients… ➡️

to this hearty stew in about an hour?

Very loose recipe guide:

Base first: Gently fry onion, celery and garlic in olive oil with a pinch of salt until soft and sweet.
Build the sauce: Add tomato purée, bay leaves, thyme and vegetable stock. Let it simmer.
Veg in: Potatoes, squash, butter beans — whatever needs time goes in now. Bubble gently.
Dumplings last: Mix self-raising flour, veggie suet, herbs, seasoning + cold water.
Drop onto the stew, lid on, and don’t peek for 20 minutes.
Finish: check seasoning, scatter with fresh herbs and serve like you mean it.

Nothing fancy. Just proper, comforting vegan food perfect for a cold winter’s night.

And tomorrow night? Leftovers!

05/01/2026

How do you go from this pile of ingredients… ➡️

to this hearty stew in about an hour?

Very loose recipe guide:

Base first: Gently fry onion, celery and garlic in olive oil with a pinch of salt until soft and sweet.
Build the sauce: Add tomato purée, bay leaves, thyme and vegetable stock. Let it simmer.
Veg in: Potatoes, squash, butter beans — whatever needs time goes in now. Bubble gently.
Dumplings last: Mix self-raising flour, veggie suet, herbs, seasoning + cold water.
Drop onto the stew, lid on, and don’t peek for 20 minutes.
Finish: check seasoning, scatter with fresh herbs and serve like you mean it.

Nothing fancy. Just proper, comforting vegan food perfect for a cold winter’s night.

And tomorrow night? Leftovers!

25/12/2025

Vegan Xmas at my place as usual :)
We celebrated, no-one died.

29/11/2025

Squeaky Bean very kindly sent me two of their new products to try:

✨ Spanish Chorizo Style Pie
✨ Braised Veggie Pie
✨ Salmon-Style Flakes (sweet chilli marinade)

I’m a big fan of - I already have their pastrami style slices in the fridge, I love their tuna and their cooking chorizo… I was very excited to try something new!

The pies = proper comfort food.
Golden, flaky pastry, loads of filling, and they actually hold their shape when you cut into them (a non-negotiable in my house!). The chorizo one has that smoky paprika warmth, and the braised veggie one tastes like Sunday stew wrapped in pastry. We had them with slaw, curried veg, and greens — utter winter joy.

The salmon flakes were the bigger surprise.
They’re smoky-sweet, a bit spicy, and ridiculously convenient. I served them with spinach and vegan cheddar as the filling of a tofu/gram-flour omelette for a protein-packed breakfast… and honestly they worked beautifully. A nice option if you want that savoury, fish-adjacent flavour without going anywhere near actual fish.

Big thanks to for letting me try these.

Curious if you’ve spotted them yet - and if you’ve tried them let me know what you think!

06/09/2025

But where does she get her protein from?

Angelina Berva has stormed to victory at the Official Strongman European Championships. She won the 82 kg category with some devastating performances of vegan power. 💪🌱

👉 Read more: https://veganfta.com/articles/2025/08/25/vegan-strongwoman-takes-new-victory/

Great Vegan Athletes

06/09/2025

05/09/2025

Funny cos it’s true x

03/09/2025

Please check packaging to ensure the mat everything you buy is cruelty free and not tested on animals.

This website will help: https://thegoodshoppingguide.com

28/08/2025

✨ Lunchtime bliss ✨

Absolutely loving Mozalloumi from Golden, crispy edges, that salty-creamy bite… everything you want and 100% vegan.

Today’s plate was a crunchy, colourful mix of:
🥗 Lettuce + cucumber
🍅 Sweet cherry tomatoes
🌰 Toasted cashews
🫒 Juicy olives
🌭 A little vegan sausage for extra protein

Simple, fresh, and ridiculously satisfying. Honestly, this cheese has become the star of my salads. 🌟

Who else has tried Mozalloumi? 🙋‍♀️

🌈

14/08/2025

☀️ Alfresco lunch magic!

Meal-prepped tabbouleh tossed with toasted pumpkin seeds, sweet chilli tempeh from and a generous drizzle of my soya yoghurt + lemon + garlic + parsley dressing 💚
Fresh, zesty, protein-packed — and ready in just 5 minutes thanks to weekend prep. 🌿✨

11/08/2025

Last night’s dinner was “picky bits”, also known as “fridge tapas” where I get everything out, make lots of bits and everyone puts whatever they fancy on their plate.

On mine is roast hispi cabbage (so easy, so yummy, so healthy), simple ratatouille (sauté veg, tinned tomatoes, lots of herbs, olives and sundried tomatoes), some leeks fried with ginger and garlic and some butter bean mash (a tin of butter beans, cooked in olive oil, add lemon juice and garlic… mash!)

Such a tasty colourful plate with loads of texture.

And today’s lunch was leftover picky bits!

08/08/2025

came for lunch yesterday… I looked in the fridge and found half a cauliflower, half a butternut squash, half a red pepper, half a pack of seitan, half a pack of gnocchi and a bag of oyster mushrooms… I roasted the veg and fried the seitan and mushrooms in advance. I made a tapenade by putting olives, capers, lemon juice, olive oil and parsley in the nutribullet, and made my favourite creamy tahini and soya yoghurt dressing. Then when Elise arrived all I had to do was brown and soften the gnocchi in the pan and put it all together! So delicious..