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Vegan Store Cupboard Challenge
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I haven't posted for ages either!!
I have job loads of stock left in my cupboards but our eating habits are appalling....most of the time we just don't bother or grab a sarnie....I am definitely not going to continue down this path though - I need to use up what I have before it becomes wasted.
I will have another look at what I have left tomorrow - complete an inventory and post it here. I will be cooking at least twice a week using a minimum of 80% of storecupboard ingredients. It's my new pledge to myself - it's about time that I started taking better care of my health and also minimise my spend - this seems the best way forward0 -
I have a question which I'm hoping one of you may be able to help with. I've bought some g/f TVP and was hoping to make a dish with it tomorrow.
So for the base, the TVP, onions, mushrooms, carrot and sweetcorn, some spices and a vegetable stock. On top of that, I was thinking sliced potatoes. Where I'm stuck, is in adding a sauce. Cheese substitutes are out due to fat content and I don't have dairy so no milk or cream. Cream substitutes are no good either due to fat content.
So would a tomato topping work or would that be better in the base, instead of vegetable stock? Would the potatoes dry out during cooking if they aren't covered in anything? I could slice tomatoes to top the potatoes with.
I've done mash toppings before so was trying to think if something different. Never had TVP before either so will be interesting with regards tasteThere is something delicious about writing the first words of a story. You never quite know where they'll take you - Beatrix Potter0 -
Not sure how you got on pippin but I would just make a gravy
Well, I've been away for a while but have got myself organised...
Dinner tonight is vegan sausages and beans.... some left in a packet in the freezer. Tomorrow is vegan haggis with potatoes, swede and peas....all from the freezer.
Monday will be leftover haggis etc
Tuesday will be sushi with beetroot and carrot salad
Wednesday pasta with olives tomatoes and capers with a beetroot and apple salad
Thursday will be injera and wats
Friday I'm out and dh will have leftovers
Saturday will be raw vegan pizza and salads
Sunday will be vegan Spanish potatoes and artichoke with cannellini beans
That's my week ahead and it means no further shopping this week!!:j:j:j
Lunches will be leftovers-I have frozen sweetcorn, broad beans, beetroot, carrots, onions, peas, celery, olives, apples, lemons, limes, oranges, oils and vinegars so salads will be made from a variety of those as well as the produce that is donated (if any). I also have bread flour if we need it and enough almonds and soya beans to make any milk I may need. I am giving myself £10 for anything that may come up that I need:D
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Well, I spent £15 on nuts yesterday but it will give me 3 'sausages' of 'goats' cheese (I've made 1 today) each one of which lasts me around 2 weeks so its worth it!!
I've made Moroccan lemon & potato casserole today using up garlic, potatoes, lemons and onions; I've also made a sweetcorn, orange, grapefruit and pomegranate salad; a broad bean, mint and lime salad and roasted red onions with maple syrup and wholegrain mustard all from stores!I have caramelized some shallots which I will make into a filo tart or into 'jam' for later in the week. All in all, it's going pretty well!
:D
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Quick resurrect of this thread as I know I need it over the next couple of months and I'm pretty sure others do too!!
I've didn't go mad at solstice so very few leftovers to speak ofI'm pretty sure that once we hit January that all solstice purchases will be long gone but I still have shed loads of food in my cupboards that I need to get through!
I have done an inventory and planned the next week's menu....I think that I can get away with £20 per week for fresh stuff/essentials until the end of February....let's see how I do!!:D
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Made a lovely dish the other day - had some figs and some leftover vegan chorizo and feta cheese so I halved the figs, drizzled with maple syrup, finely chopped the chorizo and feta and bunged that on top then baked in the oven for about 25 mins.....LUSH!! :smileyhead
Today, I am making some leek and potato soup....I will probably take out the couple of bread rolls I have in the freezer and have those with it for lunch....dinner I haven't decided on yet but it will probably be butternut squash based0 -
Which do you find to be the best cream to use when wanting a creamier soup?0
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Vegan feta cheese?? I need this in my life..0
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Kacie, I use alpro single soya cream..
Dffl....sainsbugs have started to do itI was in there just before solstice and found it so tried it...it's really nice- whether it's actually like feta I don't know; I can't remember what the animal version tastes like!!
Bolognese with an orange, date, apricot and macadamia salad and leaves; potato soup plus a seitan & red wine casserole made entirely from stocks over the last couple of days - nothing additional required!0 -
Finishing off the seitan casserole I made the other day....hm seitan that was in the freezer chucked in a casserole dish with 3/4 bottle of leftover red wine (it wasn't paticularly nice wine so a good use for it!
) a couple of chopped potatoes, couple of chopped leeks, couple of cloves of garlic; frozen sweetcorn & peas plus some dried herbs and stock. Tasted lush and has done me and dh for dinner last night and lunch today. :T More to the point, not one thing was bought in to prepare it - all from storecupboards
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