That Vegan Lady

28/05/2026

Off on one of my solo adventures, spending some time alone in the countryside… eating well, sleeping well, breathing fresh air… generally feeling groovy!

is heavenly

Food I brought:
2 x overnight oats for breakfast
2 x mixed bean salad with smoked tofu for dinner
1 x chickpea omelette with peas and cheeze for lunch (pre-made - just needed warming in my wonder oven)
Snacks: nuts, roast chickpeas, Lupin seed dip and crackers
Carton of oat milk for morning tea!

16/05/2026

23/04/2026

Please sign the petition to end factory farming.

22/04/2026

Dinner tonight: simple but delish!
salmon-style fillets, pan-fried and topped with caramelised red onions, served with roasties and lemony, garlicky veg…

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!