How to veganize a traditional English side dish

Breakfast

Muesli, soya milk

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This is a great option if you’re in a hurry as it doesn’t even require any toasting. This time I added a sprinkle of Maple Sunrise cereal for added sugariness.

Lunch

Bagel with avocado, tomato and vegan mayo, nuts, blueberries, sesame snaps

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This is another variation on the avocado-based sandwich filling. Chopped cherry tomatoes are a good addition, as the juiciness goes nicely with the creamy avocado. Cucumber is another good choice for creating a similarly juicy result. Sesame snaps are definitely addictive and their lightness makes them a tempting way to satisfy your sugar cravings!

Dinner

Falafel, sweet potato mash, salad

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The plan was to bake the sweet potatoes, but decreased time and increased hungriness resulted in a definite shortcut. Any kind of mashed potato makes a great side dish, but sweet potatoes have an especially lovely flavour. Whether sweet or standard, mashed potato doesn’t need dairy to make it creamy as you can stir in vegan margarine and/or soya cream for delicious results. I cooked my sweet potatoes in veggie stock for added flavour but this isn’t crucial. I didn’t have any vegan sausages to make the traditional English classic, so opted for some falafel instead. Falafel is generally a pretty reliable vegan staple, although the Cauldron Moroccan Spiced Falafel Bites do have honey in. I used Tesco’s own brand of frozen falafel which is an ideal ingredient to stow away for emergency meals. The dips (essential for falafel) were hummus and Vegan mayonnaise (the Plamil brand).

Dessert

Chocolate soya dessert, blueberries

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I just put one of the Alpro soya desserts into a vaguely attractive pot and topped it with some fresh blueberries. The Alpro soya desserts are one of my favourite products and you can find them even in small supermarkets, next to the gluten-free products. Unfortunately the photo is rather dominated by the blueberries, but the chocolate dessert was very noticeable at the time of eating!

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