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Veganuary 2020 Week 3

January is passing by and completing the vegan challenge using the most seasonal and local produce is becoming slightly more challenging due to one thing – it is January in the UK.

My freezer and larder usually have a fair amount of the abundant gluts of summer and autumn produce at this time of year, however my stocks are beginning to dwindle as I am using them more than I usually would. Had I have known I would be taking on the Veganuary challenge, I would have consciously increased my amount of preserving in the fairer months. As delicious as the winter root veg and brassicas are I am craving veg related variety in my diet more than I usually would when consuming meat, dairy and fish.

With this being said I am definitely still adding to my 'favourite recipes' bank and am determined to see it through until 1st Feb!

Here's my Week 3 dinner list:

Mushrooms on Toast, a super simple Monday supper of fried mushrooms with garlic, thyme, olive oil and flaked sea salt on sourdough toast.

Cannellini Bean and Leek Soup with Chilli Oil from River Cottage Veg Everyday

Winter Stir Fry from River Cottage Veg Everyday

Dal and Roasted Squash, Celeriac with Coriander Oil – inspired by recipes from Rebel Recipes

Squash, Red Onion and Butter Bean Roast from River Cottage Light and Easy with a Herby Emulsion

Mushroom and Roasted Squash Salad from River Cottage Veg Everyday

Lentil, Mushroom and Squash bake – inspired by Rebel Recipes

Written by Josie, Marketing Coordinator.

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