Sticky chocolate brownies: 100% plant


Muesli, soya milk


Always an energising start to the day!


Couscous salad, apple

The couscous salad was from Marks & Spencer, which shows how easy it is to eat animal-free food on the move. This was the salad with wheatberries and butternut squash, but you can also get a couscous with roasted veg that seems to be vegan. M&S seems annoyingly fond of adding honey and yogurt to foods that would otherwise be animal-free, but nice vegan options are available, even at tiny branches. Rather an expensive lunch solution I know, but quite nice to splash out every now and again.


Sweet potato and carrot crumble, cucumber, hummus


This shows how a few simple, low budget ingredients can make a lovely dish with a delicious taste. I must admit that the chopping provides you with a bit of a workout, but after that it’s pretty easy going and mainly just a case of vaguely monitoring some veg while it simmers. Please click here for the recipe.



Chocolate and ginger brownie


This recipe has been veganized from Blissful Brownies, a Marks & Spencer cookbook (excessive promotion of M&S an accidental feature of today’s post!) In fact though, I just needed to use vegan margarine instead of butter so I can’t really claim any great work of veganization. The results are satisfyingly rich and sticky, and you’d never know that they were 100% plant.


– 4 pieces of stem ginger in syrup (I used the Opies brand, which you can hopefully find in the home baking section of supermarkets)

– 225g plain flour

– 1.5 tsp ground ginger

– 1 tsp ground cinnamon

– 0.25 tsp ground nutmeg

– 115g brown sugar

– 115g vegan margarine

– 115g golden syrup

– 100g dark chocolate


1. Preheat the oven to gas 2 (150 degrees). Grease a baking tin with some extra vegan margarine (I normally use a square tin for these).

2. Finely chop or grate the stem ginger. Sift the flour and spices into a bowl, then stir in the stem ginger, followed by the sugar.

3. Melt the margarine and golden syrup in a pan, then stir into the flour mixture.

4. Roughly dice the chocolate and stir that in too. Press the dough into a tin and cook for 30 mins.

Although this is fairly quick for a brownie recipe, it’s obviously not instant. If you don’t have time for baking, a good option might be the Vegan Cakery which has an incredible range and offers mail delivery. I’ve sadly never tried their cakes, but they certainly look delicious. Maybe I’ll have to make an order in the name of research!


Rice coated peanuts, apple

You can buy the rice coated peanuts in Tesco and they’re seriously addictive. They’re also a nice crisp alternative to have with a sandwich.


One thought on “Sticky chocolate brownies: 100% plant

  1. Pingback: How to make a great dish from spare veg | Diary of a Vegan in a Hurry

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