How Not To Starve A Vegan

Yesterday I asked for some basic recipes on Twitter, using easy-to-obtain ingredients. The replies were so generous, so useful and so kind that I thought I would collect them here. I'll be adding to them in my spare moments, so this is just a beginning.

I wrote:

I am considering compiling a cook book called How Not to Starve A Vegan.
I need recipes that use the sort of things you can buy in a small, dull town of very little imagination. Also they shouldn't contain mushrooms. And they shouldn't be soup.
Please help (and retweet).
8:06 AM - 28 Aug 2018

Replying to @hilary_mckay 
Roasted Mediterranean vegetables topped with toasted pine nuts or crushed walnuts, served with sourdough bread and Sainsbury’s Free From vegan cream cheese with herbs and garlic.

My fave vegan recipe is chick pea & vegetable casserole. Works with either dried or tinned chick peas (but dried ones need soaking first). Quite forgiving about what veggies to put in it.

And always better with chilli!

Sweet potato chilli. Sauté onions and garlic add peeled diced sweet potato and sliced red pepper. Add other veg if desired I like sweet corn in it. Add tin of mixed pulses in water and packet of passata. Add chilli to taste. Simmer until sweet potato is soft.
9:10 AM - 28 Aug 2018

Replying to @hilary_mckay (Thanks Stephanie!)
Burritos? 300g dried pinto beans (at worst, you can order online), 2tbs olive oil, 1 onion, 2 tsp cumin, 1 tsp salt, and some store-bought salsa. Cook the beans in boiling water for 2 hours, then mash them and fry them up in the oil w/onion, cumin, salt. Wrap in a soft tortilla!

Bean chili is easy to throw together. Tinned mixed beans, lots of tomatoes (tinned, fresh or both), chili peppers (chili powder/sauce will do in a pinch), tomato puree, onions, garlic, any other veg you want to add. Serve with rice or in wraps.

This is my fav recipe at moment due to courgette glut. Cook spaghetti. In last few mins throw in broccoli florets, sliced runner beans, asparagus etc. Drain. Stir in some spiralized courgetti which is all cooking it needs. Stir through vegan pesto. Serve with toasted pine nuts.


Chickpea curry. Onions, garlic, coriander seeds, cumin, etc. Fry in olive oil. Add aubergine, potato, fresh tomatoes (tinned if necessary) cauliflower (optional) and then a tin of chick peas.  Knock yourself out with the variations!


Beetroot and Chickpea burgers with quick pickled red onion and cucumber (stolen from Hidden Hut, make without the egg and whack on some hummus for good measure) Slow cooked tinned toms with red peppers, chilli, garlic and heaps of fresh herbs on sourdough are also a favourite.


My husband makes great vegan pizza (considering he's an unrepentant carnivore). Buy a vegan base from Sainsbury's. Spread it with passata mixed with herbs. Top it with courgettes, peppers, onion, tomatoes, olives (and mushrooms in my case) and more herbs and black pepper. Delish!


Roasted diced [insert vegetable here].

Crudité with oil-free hummus (requires a good blender).

Whole grain pasta with oil-free homemade marinara.

Oil-free hash browns (or baked sweet potato) with vegetarian baked beans (a fave in our house).


Replying to @hilary_mckay @MarkCocker2

Beans on toast


Sage and Onion Roast


• 3 tablespoons light olive oil

• 2 medium onions, finely chopped

• 2 stalks celery, finely chopped

• 1/3 cup pine nuts, lightly toasted in a frying pan (no oil needed)

• 1/3 cup walnut halves, chopped

• 3/4 cup chestnuts, peeled, cooked, and chopped

• 3 tablespoons fresh sage, chopped

• 3 veggie burgers, cooked and crumbled

• 1 1/4 cups dried breadcrumbs

• 3/4 cup vegetable stock

• 3 large, free-range eggs, beaten

• sea salt and black pepper, to taste


Preheat the oven to 375°F. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.

In a large frying pan over medium heat, heat the olive oil and gently saute the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Saute for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.

Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.

Spoon the mixture into the lined loaf pan and press it down evenly. Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve.