#how to vegan

Lunch today is some cold potatoes, baby avocados and salsa. Super simple but so delicious! Did you know that cold potatoes are an awesome prebiotic?
I was so pleased that this batch of baby avo’s have turned out to be perfect (which any one in the uk can attest to is a rarity. Most avocados you buy either stay hard or go brown and gross before you can eat them)
I had two as they are so small (about the size of a plum) and who ever begrudged a girl some healthy fats!?

I love cooking big batches of potatoes and sweet potatoes for days when I’m not in the mood to cook but still want a healthy carby hit

Healthy af spaghetti bolognese for 2.

Sauce
1 medium carrot
1 stork of celery
1 small onion
1 tbs garlic (or more if you are a garlic lover like me)
1 can lentils or about 1 ½ cups soy mince
1 tbs dried Italian herbs
1 tbs tomato purè
1 can tinned tomatoes
2 tsps miso

(Optional)
1 tbs liquid amino (I use maggi liquid seasoning)
½ tbs chilli ( I used West Indian chilli sauce)
¼ cup red wine

Method

Dice onion, celery and carrot + mince garlic

Put onion + garlic in a nonstick saucepan with aprox 2 tbs of water

Sweat of onion and garlic until soft (if things start to stick just add a little more water)

Add in the carrot and celery and cook down until tender (again if things stick just add a little water)

Stick in your mince/ drained lentils and give a mix around

Put in all the other ingredients apart from the tinned tomatoes and mix

Add tinned tomatoes and mix thoroughly then turn heat down and simmer for 30mins-1hr stirring occasionally

I served it with buckwheat penne, steamed kale, ½ an avocado and some nutritional yeast