A vegetable that deserves the lead role

Breakfast

Muesli, soya milk

Always a good breakfast for generating maximum morning energy.

Lunch

Bagel with avocado, cucumber and vegan mayo, nuts, sesame snaps, fruit

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Although traditionally more of a sandwich component than a filling in its own right, chopped avocado can work really well as the main focus. I just toasted a sesame seed bagel, spread it with soya margarine, then topped it with avocado, cucumber and egg-free mayo, plus a good sprinkling of black pepper (essential in my opinion). If you’re a regular reader, you’re probably sick of hearing about where to get egg-free mayo (I use it rather a lot), but you can buy it in health food shops (including Holland and Barrett), or on Goodness Direct. This is a great option for a substantial sandwich, although you’ll probably need a knife and fork to eat it with. Just a word of warning though- I don’t think it would travel well as avocados turn offputtingly brown at an alarming rate!

Dinner

Aubergine and lemon pasta, salad

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This is a really delicious dish that only needs a minimal amount of effort. It’s pretty much just a case of of putting an aubergine in the oven, cooking some pasta and throwing together a quick sauce. For the full recipe please click here.

Dessert

Neapolitan ice cream

This exciting variety of vegan ice cream is made by Swedish Glace and sold in large Sainsbury’s stores as well as health food shops. It’s much lighter than dairy ice cream (so you may find yourself getting through large quantities!).

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