My Favourite Easy Vegan Meals

I love cooking, I love the sense of achievement and organisation it brings me. I love cooking for vegan food for Mat, whilst he’s veggie 2-3 days a week, vegan food is harder to entice him, so cooking for him and getting the “nod of approval” really is a great feeling.

I’m always fearful that my blog posts are too long, I don’t want people to be reading thinking ‘gosh when is she going to stop rambling on?’ Probably silly old me worrying about nothing, but regardless, I’ve decided to share 3 recipes with you, just to keep it brief. Initially I wasn’t sure what types of meal I should share with you all, but I thought it might be nice to provide almost a food plan for a day for any of you inquisitive people out there thinking of trying veganism. So because of that I’ve decided to give you a recipe for breakfast, lunch, and dinner, and generally these are 3 of my favourite meals, I’ll cook each of them at least once a week, I just can’t get enough of them!

Everything in this blog post is vegan, so if I use ‘butter’, just know I am referring to dairy free butter, I might not specify every time, but I will always be using a vegan alternative, so fear not! Whilst I eat vegan, I eat tasty foods, and a variety of them too, so hopefully this blog post will reiterate that a bit more for anyone with doubts.

One last thing, I generally try to have a bigger meal for lunch than dinner, having less “carbs” for dinner than lunch, just because I feel as if I need the fuel more in the afternoon than late at night. Obviously this is according to my lifestyle and preferences, so you’re totally free to eat these meals as and when, I personally think pancakes are suitable for every meal (and every day).

With each I’m going to include the ingredients, steps, rough price estimation per portion, and then the macros for each just in case you were interested, oh, as well as pictures of the different steps throughout and the final product. I must apologise in advance for the horrible kitchen in the background for some of the recipes, whilst I take a lot of stuff back to uni with me, unfortunately I can’t fit my lovely white marble kitchen in my mini (sad face), so the dated kitchen will have to do. Oh one more thing, if you’ve come here expecting detailed measurements, you’re going to be disappointed! I never measure (much to Mats dismay), so I’ll be using ‘Megan measurements’..but the pictures (and common sense) should give you more than enough guidance. Feel free to ask in the comments if you need something clarifying!


The most important meal of the day! I used to be terrible at eating breakfast, I think it was because I’d leave the house by 7:15 every morning, so at this hour, food was not appealing! But now, I get to eat breakfast most days about 10-11am, which sets me up until about 2-3pm, and I carb up for this reason (I’m trying to curb years of snacking habits)!

What I made: Pancakes (4 of them) dressed with peanut butter, banana and chia seeds


  1. Flour – 1 cup
  2. Soya milk (any milk alternative) – 1 cup
  3. Banana – 1
  4. Chia seeds – 1 tbsp
  5. Peanut butter – 1 tbsp
  6. Any other fruit
  7. Oil / Frylight for a healthier alternative


  1. Start off by mixing the flour and milk together…until all the lumps are gone and its a smooth creamy and fairly runny consistency.
  2. Set the mixture aside in the fridge for 5 minutes to thicken
  3. Prepare the fruit, I like to chop my banana into slices and do the same with any other fruit (usually berries) that I have
  4. Begin to heat some oil in a pan
  5. Use a ladle and fill it with the mixture and poor into the pan with the (now) hot oil
  6. (OPTIONAL) – If desired and possible, I love to add some blueberries into the freshly added batter, that way they cook and soften with the pancake, the berries burst and the juice runs into the rest of the pancake, making them extra sweet.
  7. Cook until you can see the outsides are begin to harden with little holes all over, or until you can put a spatula underneath with it gliding under the pancake
  8. Flip the pancake over, cooking the other side
  9. Cook until desired texture
  10. Cook as many pancakes as the batter will allow (usually 4 smallish pancakes)
  11. Melt the peanut butter in the microwave for a few seconds
  12. Add banana and any additional fruit
  13. Drizzle the melted peanut butter over the pancakes and fruit
  14. Sprinkle the chia seeds
  15. ENJOY

N.B. in the pictures you will see I used self-raising flour, it was all I had but definitely use plain!!

Price per portion: 50p


FAT: 19.1g

CARBS: 85.7g

PROTEIN: 21.3g




1. The ingredients added together into a jug


2. Begin mixing the two ingredients with a fork or whisk


3. Combine until completely mixed together and there are no lumps/it has a creamy and smooth consistency.


4. Chop up your fruit and set aside


5. Pour in your mixture to a hot pan that has a splash of oil in


6. Using a smaller pan will create those perfectly round American style pancakes!


7. You could add your fruit as soon as you add the mixture to the pan to cook and soften the fruit and infuse the fruit into the pancake


8. Cook until desired


Add fruit, peanut butter, and sprinkle on chia seeds


What I made: Three bean chilli with rice (2-3 portions)


  1. White/Brown rice – a cup
  2. Chopped tomatoes – 1 tin / 2 if using the two optional ingredients – 500g of passata
  3. Mixed beans – a tin
  4. Kidney beans – a tin
  5. Basil – a sprinkle
  6. Pepper – a sprinkle
  7. Salt – a sprinkle
  8. Chilli – 1 tsp
  9. Garlic – 3 cloves
  10. Puree – tbsp
  11. White Onion – 1
  12. Pepper – 1
  13. Cumin
  14. Paprika (smoked if possible)
  15. Pepper
  16. Salt
  17. Garlic salt
  18. Garlic powder
  19. Chilli powder
  20. Chilli flakes
  21. OPTIONAL lentils/chickpeas – half a cup
  22. OPTIONAL “mince” – 1 cup


  1. Wash rice
  2. Add boiling water, oil and salt to a pan and add the washed rice and cook for 12 minutes
  3. In another pan (frying) begin by heating some oil
  4. Chop the pepper garlic and onion
  5. Begin frying the onion and pepper pieces
  6. In another pan add the chopped tomatoes and garlic and allow to warm and infuse for a couple of minutes
  7. Add the seasoning, puree beans and heat
  8. Drain rice and wash until water runs clear
  9. Add rice into a new pan of boiling water, cook for 11 minutes
  10. Add the optional mince to the pan of tomatoes and beans and seasoning, simmer for 10 minutes
  11. Drain any remaining water from the rice
  12. Serve up and ENJOY

Price per portion: 80p


FAT: 5g

CARBS: 112.4g




N.B. when I made it I used microwavable rice because I was impatient! This made about 3 portions using the passata, it was incredible as per usual!


What I made: Crispy cajun “chicken” bites with a stuffed roasted pepper, rice (optional) and vegetables


  1. Chicken alternative, I always use QUORN, but most supermarkets have great own brand alternatives – I use about 1/4 of a packet
  2. Cajun seasoning (fajita seasoning works just as well, any seasoning that takes your fancy) – 2 tsps
  3. Oil for cooking, I try to use frylight or any oil I have to hand, but water works just as well if you want a healthier alternative! – 3 sprays
  4. Large bell pepper
  5. Tomatoes, I prefer picolo cherry tomatoes, but any will work because you chop them up anyway! – half a cup
  6. Spring onions – 2 stalks
  7. Garlic, I can’t recommend using fresh garlic enough, I used to use lazy garlic but it’s so vinegary, nothing beats fresh garlic and I will never go back to using lazy garlic!
  8. Chilli (flakes or chopped) – 3 cloves (I love me some garlic)
  9. Oil – 1 tsp
  10. Savoury rice (I buy it for 25p per packet (serves 2) from ALDI – half a packet
  11. Broccoli – as many florets as you fancy, I like to eat lots of dark green veg so I’d have up to 3/4’s of a broccoli!
  12. Peas – half a cup
  13. Carrots – 2 carrots
  14. Any vegetables I have lurking!


  1. Preheat oven to 200 degrees
  2. Cut off top portion of bell pepper (so it almost has a hat)
  3. Chop all veg! (onion, spring onion, tomatoes, broccoli, carrots, garlic). Hold back some whole tomatoes for later
  4. Add spring onion, garlic, chilli, oil and tomatoes to the bell pepper and mix.
  5. Put the pepper in the oven
  6. OPTIONAL – Add the rice sachet to a pan of boiling water and leave to cook until the end, stirring frequently
  7. Chill out for 10-15 mins!
  8. Heat some oil, add the onion and “chicken” to the pan
  9. Add freshly chopped garlic to the chicken pan
  10. Add the veg to a pain of boiling water
  11. After 5 minutes add the cajun seasoning to the pan so that all the chicken and onion is coated
  12. Add some boiling water to the chicken pan so that the seasoning spreads easily
  13. Add the whole tomatoes you held back earlier to the frying pan of chicken and onion
  14. All the rice water should have absorbed by now but if not, leave until it has
  15. Wait until the pepper has been in the oven for 30 minutes, then remove
  16. Drain the vegetables and remove the chicken and onion and tomatoes off the heat
  17. Plate up the pepper, rice, vegetables and chicken mix
  18. ENJOY

Price per portion: £2.15


FAT: 4.75g with rice 4.05g without

CARBS: 63.6g with rice 21.7g without

PROTEIN: 26.2g with rice 21.8g without

= CALORIES: 436 with rice 238 without


Everything was so easy to make, so healthy, balanced and tasty! Everything can be altered due to your preferences and hunger, so get creative!

That’s going to conclude this weeks blog post, I hope you found it interesting and informative. I know that the first time I looked for a vegan pancake recipe I was flabbergasted by the fact that it was a two-ingredient (minus the dressings) meal. I’d love to hear if you had a favourite or if I’ve inspired you to try something new, please comment below if that applies to you!

Happy cooking, best of luck, I hope you love the recipes as much as I do!

Until next time


x x 

P.S. I used 2 different ways to show the steps in picture format, whichever way you prefer, let me know so I can take this on board for future preference!

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