Vol. 4 “Aw vegan – is that a type of cheese, yeah?”

Veganism in rural South Wales

She Can Vegan (and she really is!) #4

Three more weeks left and I’m starting to get gifted Ferrero Rochers for Easter, the only thing keeping me from ravishing them is my stubbornness and this stupid newsletter.

It’s been a good week, and I think the most difficult thing is probably lunch time. It’s pretty hard to just chuck something together but I really am getting better at it each time. My staple has been falafels, the ones you buy ready cooked in shops that you just put in a pita bread like a hungry vegan skank. I have actually noticed a MASSIVE difference in my skin, it’s so much smoother and clearer but you know, at what cost?

Also at this point I’d like to big up Corvo Lounge in Bridgend for my vegan cheese burger, last time I went out in Bridgend and asked for vegan options, they asked if vegan was a type of cheese.

So as it’s Mother’s Day, I’m jumping on the back of my mother’s hard work and preparation for my meal today and am going to share it pretending it was totally my idea and she didn’t lift a finger all day.

Vegan Tart (you are what you eat)*

You’ll need:

– Tomato puree
– Olive oil
– Balsamic vinegar
– Salt and pepper
– Vegan puff pastry
– Milk replacement
– Any veg you fancy. I used courgette, sun-dried tomatoes, mushrooms, olives and capers

This is so simple and easy, you could make a bunch on Sunday and have them for lunch all week.

First chuck your oven on 180 degrees.

Then get two tablespoons of tomato puree, one tablespoon of olive oil and one tablespoon of balsamic vinegar. Stir all that goodness in together with a fork until it makes a paste, add salt and vinegar as however you like it.

Then you want to cut your sheet of pastry into six squares (or how ever many tarts you want) and lightly mark another square inside it without cutting the pastry. Spread your tomato paste in the inner square you’ve just made.

Get a pastry brush and dab some ‘milk’ around the edges to make it look nice and shiny. Then just load up with your vegetables! Try not to over fill it though in case it leaks out in the oven and make sure they stay in the inner square you marked out.

And it’s just as easy as popping them in the oven for 12 minutes.

TA DAAAA!! They’re so delish and easy, it took about 15 minutes to prep so half an hour cooking time in total and your lunch is sorted all week!

Diolch Mam!

*I need to give credit for my brother for this joke because I know he’ll call me out on it otherwise

Leave a Reply

Close Menu