Wholegrain malties, banana, soya milk
Always an energising way to start the day.
Wholemeal rolls with hummus and sundried tomatoes, apple, soya yogurt
This is a really great sandwich combination that I’ve recently discovered (although I’m sure it’s not entirely original). As you’ve probably guessed, you literally just spread the bread/rolls with vegan margarine and hummus, then add some sundried tomatoes from a jar. If, like me, you don’t have time to rinse and dry the tomatoes, it’s probably worth using a roll or some crusty bread as flimsier varieties may be subject to sogginess!
Broccoli, pumpkin seed and olive spaghetti, hummus and veg
This is a super-quick dish that tastes great. Traditional tapenade seems to contain anchovies but Sainsbury’s do a version that’s marked as vegan so is evidently fish-free. It also works well spread on toast (in my opinion at least). Hummus and veg sticks are always a great combination and make a nice alternative to leaf-based side salads.
Ingredients for broccoli, pumpkin seed and olive spaghetti (serves 2):
– 1 red onion
– 1 largish broccoli
– 150g spaghetti
– Olive oil
– 2 garlic cloves (crushed)
– 1 veggie stock cube
– 1 pack of pumpkin seeds
– 2 generous tablespoons of olive tapenade
1. Bring a large saucepan of water to the boil. Meanwhile, chop the onion and broccoli (keeping them separate).
2. When the water is boiling, add the spaghetti along with a splash of olive oil. Simmer until tender (about 10 mins), stirring occasionally.
3. While the spaghetti cooks, heat a good splash of oil in a pan and add the onion and garlic. Sautee gently for a few minutes, stirring constantly, until the onion is soft but not brown. Then add the broccoli, stock cube and a generous splash of water. Cover and simmer until the broccoli is tender, stirring occasionally and adding more water if needed. This should only take about 10 minutes.
4. When the spaghetti is cooked, drain and set aside, then when the broccoli is tender, combine the two. If the broccoli has a lot of liquid left, you may need to drain some of it off.
5. Finally, stir in the pumpkin seeds and tapenade, heating the whole thing through gently and stirring constantly.
The biscuits were the accidentally vegan chocolate chip hobnobs. They confusingly seem to do both vegan and non-vegan versions of the same biscuit, so I’d suggest just checking the allergy advice section to see whether there’s any dairy (I don’t think they often have egg in).