The Diminishing Vegan

Veganism and Weight Loss

Category: Slimming World

Vegan Jambalaya

Rice and beans, one of the best combinations of food. Protein, Carbs, and deliciously filling, I just love rice and beans and hence I love Vegan Jambalaya.

At the moment we are in lock down, so I’m currently using up dried and tinned goods that I have, and there are no complaints there from me, these already make up a large part of my diet.

I love spices, although I am trying to encourage my vegan 11 year old daughter to eat more whole foods, so have kept this tamed down a bit for my usual. We had this vegan jambalaya with green vegetables and chapati which I’ll post a recipe for soon.

Vegan Jambalaya

A tasty, filling and quick meal which is easy to make with cupboard essentials.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Servings: 3 people
Calories: 487kcal


  • 300 g Brown Rice White rice can be used, but lower cooking time accordingly
  • 1 large tin Chickpeas Drained
  • 1 large tin Kidney Beans Drained
  • 1 White Onion
  • 8 White Mushrooms
  • 50 g Frozen Peas
  • 3 cloves Garlic
  • 2 tbsp Soy Sauce
  • 1 tin Chopped Tomatoes
  • 2 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cumin Powder
  • 1 tsp Paprika
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 5 Water or Vegetable Stock
  • 1 tbsp Tahini


  • Sautee chopped onions in a little oil or water until transluscent.
  • Add mushrooms and garlic and sautee until cooked.
  • Add tinned tomatoes and cook for 5 minutes.
  • Add soy sauce and spices and stir well. Add rice and stock/water and stir well.
  • Cook uncovered in large frying pan until liquid has evaporated and rice is cooked. More water or stock may need to be added.
  • Add drained kidney beans and chickpeas and cook for another two minutes.
  • Once beans are cooked through, and ready to be served add a tbsp of tahini and mix well. Serve with green vegetables.

Vegan Jambalaya

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Carrot, Ginger and Turmeric Soup – Slimming World Friendly

I’ve never been a huge soup fan, it has never left me feeling full, and having it as a main meal just feels a little disappointing to me (apologies to those that love soup!).

However, it is a low calorie way of getting in a lot of your daily vitamins, and I have learned that if I have it before a meal, it’s a good way of adding to the fullness of the meal with little calories.

Weekly, I have been alternating between two soups, my quick miso soup and this carrot, ginger and turmeric soup. This soup takes a little longer to make, but it has lovely warming spices in it, and is high in beta-carotene.

Carrot, Ginger and Turmeric Soup

Carrot, Ginger and Turmeric Soup

Low calorie, warming soup.
Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Keyword: Soup, Vegan
Servings: 5 people
Calories: 75kcal


  • 1 Onion White, Chopped
  • 750 g Carrots Peeled and Chopped
  • 2 stalks Celery
  • 1 Bay Leaf
  • 5 cm Ginger Root 1.5 tbsp pre minced Ginger
  • 2 tsp Turmeric
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin Ground
  • 2 Garlic Cloves
  • 1 litre Vegetable Stock


  • Water sautee onion, celery, carrots and a bay leaf for 10 minutes until all begin to soften.
  • Add ginger, turmeric, smoked paprika, cumin and garlic. Mix well and cook for another 5 minutes.
  • Add stock and bring to the boil. Reduce to a simmer and cook for around 15 minutes until carrots have softened.
  • Remove the bay leaf. Use a blender or hand blender to break carrots up. Add salt and pepper to taste.

On the weeks that I have this soup, I take a cup of it with me to work and have it as the first part of my lunch, with my meal prepped lunch around 30 minutes to an hour later. Syn wise, this is free, so suitable for the slimming world fans out there.

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Vegan Haggis | Homemade Haggis

(This is a repost but as its nearly Burns night it seemed a good post to share again)

I’m Scottish, therefore I love haggis. However, I’m following slimming world, and the readily available pre-made vegetarian haggis’ (that are vegan), are 9 syns per 100g. That is 9 syns per quarter. I usually have half in one go, 18 syns is not something I’m prepared to eat, nor am I prepared to only have one quarter, so when it was St. Andrews Day recently, I went searching on the internet for a vegan haggis recipe that was fairly straight forward, and I found this one. I have tweaked the recipe a little to make it slimming world friendly (syn free, it uses a Healthy Extra B in the form of rolled oats), while it was not exactly like one of the shop bought haggis’, it was pretty damn tasty. I’ll definitely be having it again.

Vegan Haggis (Slimming World Friendly)

Vegan Haggis

Not quite as calorific as your shop bought haggis but delicious nonethless.
Course: Main Course
Cuisine: Scottish
Servings: 2 Servings


  • 2 Cloves Garlic
  • 1 Onion White
  • 1 Bay Leaf
  • 1 Stalk Celery
  • 1 Carrot
  • 75 g Mushrooms Finely Chopped
  • 125 g Kidney Beans
  • 125 g Red Lentils
  • 300 ml Vegetable Stock
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Thyme
  • 40 g Rolled Oats


  • Preheat oven to 175 celsius, 160 for a fan. Use spray oil to sautee onion and garlic.
  • After 5 minutes add the bay leaf, celery, carrot and some salt.
  • After another 5 minutes add the mushrooms. Cook for a further 5 minutes.
  • In a separate bowl roughly mash the kidney beans with a fork, Add lentils, spices and vegetable stock. Lastly add the oats and mix well.
  • Add to the vegetable mix and cook for about 5 minutes until the mixture begins to thicken. Transfer to an ovenproof dish and bake for 20 – 25 minutes.

When you’re getting it out it does tend to fall apart, so spoon it out of the dish when it’s done. I had it with mashed carrots and turnip, then some cabbage and brocolli on the side and of course gravy (2 syns worth) on top making it syn free and SP. If you’re looking for a no syn alternative this is it! Enjoy!

Homemade Vegan Haggis

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Vegan Keema Aloo – Slimming World Friendly

I have a confession to make. I love potatoes, especially new potatoes. When I was a child and we used to go anywhere with a picnic, my dad would always make us new potatoes the night before and we would eat them cold with lunch, it was my favourite part (and I do the same to my children now). I can’t get enough of them.

My slightly unusual preference for potatoes also manifests itself in my trying curries all the time that have potatoes in them. Saag Aloo is one of my all time favourites, and this chickpea, cauliflower and potato curry was another tasty potato choice.

If you like potatoes, then this new Vegan Keema Aloo recipe is for you. The potatoes are nicely coloured and spiced with added turmeric, and combined with the heartiness and texture of the mince, and the spice from the chilli and garam masala, it was a delicious and quick to prepare meal.

Vegan Keema Aloo

A hearty, tasty curry made with vegan mince and potatoes
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 2 people
Calories: 320kcal


  • 250 g New Potatoes
  • 1 Onion White
  • 3 cloves Garlic
  • 1 chunk Ginger
  • 200 g Vegan Mince Frozen or fresh
  • 1 tsp Ground Cumin
  • 2 tbsp Turmeric
  • 1 Chilli Green
  • 1 tbsp Garam Masala
  • 1 tbsp Coriander Ground
  • 1/2 tin Chopped Tomatoes


  • Wash the potatoes, then chop into bite sized chunks. Cover with cold water and 1 tbsp turmeric. Bring to the boil, then lower to a rolling boil. Cook for 12 minutes or until soft.
  • In a large frying pan, water sautee the onions for 5 minutes until soft.
  • Add half the chilli chopped (with or without seeds depending on how hot you like it), garlic and ginger, and cook for another 2 minutes.
  • Add the coriander, garam masala, cumin and and cook for another 3 minutes, stirring well.
  • Add the mince and a little water to stop sticking and stir through the onion mix.
  • Add the chopped tomatoes and cooked, drained potatoes. Mix well and cook for around 10 minutes.
  • Once cooked, serve with brown rice, or chapati, and top with the remaining green chilli.
Vegan Keema Aloo

With brown rice and kale.

I had my curry with brown rice and steamed kale. It was really filling but surprisingly low in calories, most of them coming from the potatoes and the mince.

For slimming world followers, it looks as if this could be syn free. If my sources are correct, then the mince I used is free (Morrisons Meat Free Mince), you could use any free brand though or even TVP (textured vegetable protein) with a little soaking beforehand.

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Vegan Smoky Pasta – Slimming World Friendly

Sometimes you just want a plate of pasta, there is something comforting about creamy pasta, and I just love smoky flavours. This vegan smoky pasta, using smoked paprika for flavour, is very quick to make, but incredibly tasty, and flexible with vegetables. I use onions, garlic, mushrooms and spinach but you could also use others, courgettes and kale would be good too.

The longest part of this recipe is putting your cashew on to soak the morning or night before, but if you forget this then a trick I have used is to put cashews in boiling water for around 10 to 15 minutes. While this doesn’t soften quite as much as hours of soaking, it’s a good alternative.

I’ve decided as Slimming World is so popular to start adding the syns to meals. While I don’t follow this myself, there are a lot of vegans out there looking for recipes. While my recipies aren’t based on Slimming World’s method, they are mostly unprocessed food so may be good for some of you who follow it. I will caveat this with not having access to the app, so the syns may not be exactly right, but I’ll do my best! I believe this recipe has 8.5 syns, 7.5 for the cashews, 1 for the nutritional yeast, and you can use the unsweetened soy milk as a healthy extra A. (Please correct me if I’m wrong!)

Vegan smoky pasta

A delicious, quick creamy and smoky dinner.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 2 People
Calories: 450kcal


  • 140 g Wholewheat Spaghetti
  • 40 g Cashew Nuts Raw
  • 1 Onion White
  • 2 cloves Garlic
  • 10 Mushrooms
  • 200 g Spinach
  • 250 ml Unsweetened Soy Milk Or your favourite plant based milk
  • 1 tbsp Smoked Paprika
  • 1/2 tsp Garlic Granules
  • 1 tbsp Nutritional Yeast


  • The night before, put your cashews in a bowl of water. If you forget then you can add them to boiling water for about 10 minutes.
  • Bring a large pot of water to the boil and add your spaghetti (or other pasta shapes)
  • Water sautee the chopped onion until translucent.
  • Add garlic and Mushrooms and cook until soft.
  • Blend the cashews and soy milk. Add to the pan with the vegetables. Add the nutritional yeast, spices, and salt and pepper to taste.
  • Cook for around 5 - 10 minutes, the sauce will begin to thicken. At this point you may need to add some more milk.
  • Add the spinach and cook until wilted.
  • Drain the pasta and stir in the sauce.
Vegan Smoky Pasta

With Kale and Spring Greens

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Vegan Minestrone Soup | Slimming World

I was at a different slimming world group this week, usually I go on a Wednesday but this week I couldn’t make it so went on Saturday and while there the usual soup discussion happened. I overheard people speaking about accidentally vegan minestrone soup which was nice so thought I would give it a go. They were using pre-prepared veg which had to be synned, I don’t like synning things like veg so thought I would just knock together some soup with what I had. This is syn free and delicious.

Vegan Minestrone Soup


  • 1 Onion
  • 3 Carrots
  • 3 Stalks of Celery
  • 3 Cloves of Garlic
  • 1 tin of Chopped Tomatoes
  • 1 litre of Veg Stock
  • 100g Wholewheat Spaghetti broken up
  • 3 pickled onions
  • Balsamic Vinegar
  • Italian Herbs
  • Salt and Pepper


Sautee onion and garlic for two minutes. Add chopped carrots and Celery and a little water and cook for another 5 minutes until beginning to soften. Add chopped tomatoes, picked onions, balsamic vinegar, veg stock, herbs and seasoning. Simmer for at least 30 minutes.

I cooked the pasta separate as my husband didn’t want any in it for around 10 minutes. I blended most of the soup, served my husbands, then mixed the pasta into the rest of the soup. There was enough for around 3 – 4 decent sized servings.

Vegan Minestrone Soup

I’m not sure the picture does it justice but it really was a tasty soup. I can be a bit hit and miss with soups but I will 100% be making this one again, I think the addition of the balsamic vinegar and picked onions gave it a bit of a nice kick.

Vegan Slimming World Diary 2 | 11/01/17 – 17/01/17

Coming up is what I’m calling vegan slimming world diary 2, trying to keep track of these by numbering them.

Wednesday 11th January

  • Breakfast
    • Tomatoes and spinach (speed), homemade houmous (free), rye bread with sunflower seeds (HexB and 6 syns)
  • Lunch
    • Pasta salad (4 syns), new potatoes (free), tomato and cucumber (speed)
  • Dinner
    • Chilli (speed, protein and free), rice (free), hot sauce (1 syn)
  • Snacks
  • Exercise
    • 15 minute dog walk, 5 minutes yoga

Thursday 12th January

  • Breakfast
    • Fruit smoothie (5 syns)
  • Lunch
    • Orzo (free), veg (speed), dijon mustard (1 syn)
  • Dinner
    • Lentil sheperds pie(1.5 syns), cabbage and carrot(speed), mushy peas (free)
  • Snacks
    • 2 slices of rye bread (HexB and 6 syns)
  • Exercise
    • 35 minutes gym

Friday 13th January

  • Breakfast
    • Tomatoes (speed), rye bread with sunflower seeds (HexB and 6 syns)
  • Lunch
    • Baked potato (free) and beans (protein/free)
  • Dinner
    • Quorn fishless fingers (4.5 syns), slimming world chips, mushy peas (free), cabbage and carrots (speed)
  • Snacks
  • Exercise
    • 2 x 15 minute dog walk, 5 minutes of yoga

Saturday 14th January

  • Breakfast
    • Potato Scone (3 syns), homemade hashbrowns, baked beans (free), tomatoes, mushrooms and spinach(speed)
  • Lunch
    • Homemade houmous (free), tomato, spinach, lettuce (speed), bread (HexB)
  • Dinner
    • Baked tomato risotto (1 syn for nooch), cauliflower and brocolli (speed) chilli sauce (1 syn)
  • Snacks
    • Crackers (4.5 syns)
    • Banana soreen bar (4.5 syns)
  • Exercise
    • 40 minute dog walk, 20 miniute jog/walk with daughter, 5 minutes yoga

Sunday 15th January

  • Breakfast
    • Mini chickpea omelette (2.5 syns), potato scone (3 syns) homemade hashbrows, baked beans (free), tomatoes, mushrooms and spinach(speed)
  • Lunch
    • Lentil and Veg Soup (free), Bread (1/2 HexB)
  • Dinner
    • Roast dinner with quorn fillet, roast and new potatoes, parsnips, peas (free), carrots, cabbage and brocolli(speed) and gravy (1.5 syns)
  • Snacks
    • Soreen banana loaf (4.5 syns), 2 plums
  • Exercise
    • 15 minute walk with the dog x 2, 45 minutes at the gym

Monday 16th January

  • Breakfast
    • Costa oat and banana smoothie (no honey – 5 syns)
  • Lunch
    • Beetroot (speed), rice (free), Chilli sauce (1)
  • Dinner
    • Tomato Pasta Sauce (All speed), wholemeal pasta (free), Nooch (1 syn), Chilli sauce (1 syn), Spinach (speed)
  • Snacks
    • 2 x Rye (HexB and 6 syns), Banana
  • Exercise
    • 15 minute walk with the dog

Tuesday 17th January

  • Breakfast
    • Fruit Smoothie (5 syns)
  • Lunch
    • Tomato and Onion Pasta (free)
  • Dinner
    • Sandwich Thin (HexB), Bean Burger (9 syns!), parsnip and carrot chips (speed), tomato, cucumber and onion (speed)
  • Snacks
    • Potato Hoops (4 syns)
  • Exercise
    • Walk with dog 15 minutes

There was this weeks diary, honestly, I felt it wasn’t quite as good as the week before, this rye bread is a bit of a problem, although it is very good for me with the seeds/being wholegrain, I need to be careful because it is 6 syns a slice! I’m also enjoying the smoothies, it’s annoying they need to be synned, I don’t eat any more fruit in them than I would be anyway, I do consider just not synning them but we will see how I get on anyway. I lost 1 and a half pounds, so not too bad. Reached 48.5 overall (.5 until it’s three and a half stone!), and 14.5 now at slimming world meaning I got my stone award!

You can see my previous weeks diary here, and remember to follow me on twitter, instagram or facebook, or you can add me on my fitness pal or fitbit.

Vegan Slimming World Diary 1 | 04/01/17 – 10/01/17

I had a good week this week, a good weight loss, didn’t feel hungry, ate plenty of fruit and veg, less processed foods, all round very smooth week. I lost 3.5 pounds which for me is a lot in a week! I also got slimmer of the week, combined with losing 1.5 pounds the week before, I’m guessing most people were still gaining at that point, either way I was over the moon.

vegan slimming world diary 1

Wednesday 4th January

  • Breakfast
    • Tomatoes, mushrooms and spinach (speed), new potatoes, baked beans (free)
  • Lunch
    • Cabbage, brocolli, onion, carrot, mushroom (free) stir fry, soy sauce (free)
  • Dinner
    • Portobello Mushroom(free) burgers in a sandwich thin (HexB), potato wedges (free), salad (speed), sauces (3 syns)
  • Snacks
  • Exercise
    • 15 minute dog walk

Thursday 5th January

  • Breakfast
    • Chickpea Omelette (5 syns), baked beans (free)
  • Lunch
    • Poha (free), veg (speed), hot chilli sauce (1 syn)
  • Dinner
    • Lentil sheperds pie(1.5 syns), cabbage(speed), mushy peas (free)
  • Snacks
  • Exercise
    • 15 minute dog walk

Friday 6th January

  • Breakfast
    • Fruit smoothie (5 syns)
  • Lunch
    • Leftover lentil sheperds pie(1.5 syns), cabbage(speed)
  • Dinner
    • Baked Rice/Tomato Risotto (free and speed), Slimming world chips (free), pepper and cabbage (speed)
  • Snacks
  • Exercise
    • 15 minute dog walk

Saturday 7th January

  • Breakfast
    • Chickpea omelette (5 syns), baked beans (free), tomatoes, mushrooms and spinach(speed)
  • Lunch
    • Homemade houmous (free), veg (speed), tomato and veg soup (speed)
  • Dinner
  • Snacks
  • Exercise
    • 65 minute dog walk

Sunday 8th January

  • Breakfast
    • Mini chickpea omelette (2.5 syns), homemade hashbrows, baked beans (free), tomatoes, mushrooms and spinach(speed)
  • Lunch
    • Homemade houmous falafels (free) salad(speed)
  • Dinner
    • Roast dinner with stuffing(4 syns), roast and new potatoes, parsnips, peas (free), carrots, cabbage and brocolli(speed) and gravy (1.5 syns)
  • Snacks
    • Banana, Tangerine
  • Exercise
    • 15 minute walk with the dog, 60 minutes at the gym

Monday 9th January

  • Breakfast
    • Sandwich thin (HexB) with 1/2 can of low salt/sugar baked beans, 5 mushrooms(speed), 1 tomato(speed)
  • Lunch
    • Teriyaki (2 syns) 1/2 pepper, 1/2 onion, 2 mushrooms, green cabbage, red chilli, 1/2 courgette(all speed), 80g dry white rice (free)
  • Dinner
    • Tomato Pasta (All speed), wholemeal pasta (free), Garlic Bread (7 syns)
  • Snacks
    • Banana, Tangerine
  • Exercise
    • 15 minute walk with the dog, 5 minutes yoga

Tuesday 10th January

  • Breakfast
    • Rye Bread (6 syns), Homemade Houmous (free), spinach and tomato (speed)
  • Lunch
    • Stirfried veg (free), wholewheat cous cous (free) chilli sauce (1)
  • Dinner
    • Mini wrap (4.5 syns), rice and beans (free), veg and salad (speed), chilli sauce (1 syns)
  • Snacks
  • Exercise
    • Gym 60 minutes, Dog walk 15 minutes, yoga 5 minutes

I’m planning on having a similar week this week, if I managed a 3 pound loss I would be at 50 pounds, also I would be over a stone and a half, and I would be over a stone since starting slimming world, so I’m really giving it my all this week!

Remember to follow me on instagram, facebook and twitter to see how I’m doing.

Baked Risotto | Dinner

I can’t remember when I found this recipe for baked risotto, I think it was shortly after I went vegan. Pre-vegan days I used to make another type of risotto, thinking back it was so overpoweringly cheesy, the thought of it turns my stomach now. I now jump between this one and a mushroom and onion risotto, but I usually make one of them at least once a fortnight.

The baked version has the advantage that it takes a lot less work, you mix the ingredients and shove it in the oven. On the down side it is never quite as creamy tasting, but it is still a tasty dinner. It also has another positive, this week I didn’t realise I had ran out of arborio rice so made it with long grain rice and it turned out just as nice. This serves around 3 people (or 2 with leftovers for us).

Baked Risotto


  • Spray oil
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1 cup of arborio rice
  • 1 box of chopped tomatoes
  • Dried Italian seasoning, basil, salt and pepper for the sauce
  • 2 cups of vegetable stock
  • 2 large handfuls of spinach
  • 2 tbsp Nutritional Yeast (optional)


Preheat oven to around 200 celsius (180 fan, 400 fahrenheit). In a large pan cook onion and garlic for around 5 minutes until soft. Stir in rice until coated.

Add tomatoes and seasoning and cook for another 5 minutes.

Lastly add stock and bring to the boil, stirring continually.

Transfer to an oven-safe dish and cover with foil. Bake in the centre of the oven until liquid is absorbed, which usually is around 30 minutes.

At the end, remove from the oven and stir in the spinach and nutritional yeast if using.

The nutritional yeast is 5 syns for the 2 tbsp, so split between the meal it’s around 1.5 syns a portion, it’s also optional and only makes a minor difference to the flavour leaving it out.

I have it with whatever fresh veg I have around, sometimes chips/onion rings.

baked risotto

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Vegetable Curry | Dinner

I often struggle making tasty curry’s, but this vegetable curry is a hard one to mess up. It took around 40 minutes to make, and has 1.5 syns and was enough for two biggish servings, if you doubled the quantities it would be fine for more servings.

Vegetable Curry


  • 2 white potatoes cubed
  • 1 large courgette sliced
  • 1/2 red pepper sliced
  • 1 onion sliced
  • 10 mushrooms sliced
  • 2 garlic cloves
  • 2 tbsp of mild curry powder
  • 2 tsp of coconut milk powder
  • 1/2 a tub of passata
  • spray oil


Using spray oil and a little of the curry powder, put the potatoes, courgette and red pepper in the oven for around 20 minutes to soften.

Once they are soft, sautee the onion, mushroom and garlic in a pot for a few minutes, then add the remaining curry powder and ensure it is mixed well, cook for another couple of minutes. Add the veg from the oven and passata and mix.

At this point I boiled the kettle and added an undetermined amount of water, you have to cook it on the hob for around 20 minutes to ensure the spices get through it all, so add enough to keep it liquidy, I would guess around 400ml. (This seems to be how much of my cooking goes, just throw it in and hope for the best!).

In the last 5 minutes I mixed my coconut powder with water, around 1/4 of a cups worth, to make a thin milk. You could also use coconut milk out of a tin if you like, I just find the powder is easier to store especially when you only need a little. 1 level tsp is 1.5 syns. I added the milk last and cooked for another couple of minutes.

We had this with rice and more speed veg in the way of purple and green cabbage. It was lovely, not too spicy, I could have chucked in some cayenne pepper but my husband wouldn’t have at it then so mild was fine.

vegetable curry

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Chickpea Omelette | Breakfast

Back in my pre-vegan days I ate a lot of eggs, in fact I found eggs to be one of the things I missed the most when I first made the switch. I’ve tried the follow your heart vegan eggs and found them to be overpoweringly eggy tasting, which was a shame, I was hopeful I would love them! (Although at £7 a box, I’m kind of glad I didn’t!) This week a recipe for a chickpea omelette popped up on my facebook, the picture looked delicious and they are something I’ve wanted to try for a while and I just kept forgetting about them. The omelette itself turned out to be incredibly quick to make, and really delicious.

Chickpea Omelette


  • 25g Gram Flour
  • 1 tsp Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt and Pepper
  • 1/4 cup of water


Mix all of the ingredients. Whisk well to get out the lumps in the batter.

Heat a frying pan with some spray oil, pour in the batter. Cook on both sides.

As a filling I used mushrooms, onions and a tiny bit of vegan cream cheese, and I served it with baked beans.

chickpea omelette

Slimming world wise this is 5 syns, 4 for the flour and 1 for the nooch, but in my opinion it was worth every syn. Not quite like an omelette but enough to satisfy, and very tasty. Remember to give me a follow on instagram, facebook and twitter for more.

Tomato and Herb Sauce | Dinner

This tomato and herb sauce is made usually once a week in my house, it’s quick, can be frozen, nutritional and definitely slimming world friendly. I usually serve it with wholewheat spaghetti, occasionally I’ll have with rice, or even just vegetables. It can also be used in lasagne, and I use a similar base when making bean chilli.

Tomato and Herb Sauce


  • Spray Oil
  • 2 Garlic Cloves, Chopped finely
  • 1 Onion, Chopped
  • 8-10 Mushrooms, Sliced
  • 1 Carrot, Chopped
  • 1 Stalk of Celery, Chopped
  • Tomato puree
  • 1 Box of Chopped Tomatoes (or a tin)
  • Vegetable Stock, around 1/2 litre
  • Italian Mixed Herbs
  • Basil
  • Salt and Pepper


Sautee the garlic and onion in a pot with spray oil for a few minutes. Add mushrooms and continue cooking for another few minutes. Add celery and carrot and cook for another 2 minutes.

Add the tomato puree and herbs. I don’t measure the herbs, just a generous sprinkle of the basil and mixed Italian herbs (basil, oregano, thyme and parsley). I season with salt and pepper.

Add the chopped tomatoes and stock. This will make quite a liquidy sauce. This needs reduced and will take around 30 – 40 minutes to get to a thickness that is suitable. The longer you cook the sauce the richer it gets, 30 – 40 minutes at a simmer is usually about right, but taste it often to be sure.

Finally, right at the end I may use the hand blender to blend it up a little. My daughter can be fussy about vegetables in sauce, so if I blend it up she can’t see them. If it’s just for myself though I often won’t bother.

Syn free, delicious, packed full of vegetables, it’s a great sauce. I hate jarred sauces now, they taste way too salty for me, but with this being so easy to make I really don’t mind. Plus, it costs about £1.50 for four portions. Cheap as anything.

Tomato and Herb Sauce

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New Years Resolutions/ Reflecting on 2017

Plant Based Simple Menu | Simplify for 2017

As part of my word of 2017, simplifying my food is high on the list. This has two prongs, I am now eating a mostly plant based menu, but also, I want to spend less time thinking about and making food. I do enjoy cooking, especially if it’s a special meal, but standard week day meals really need to be quicker, I would like to remove some of the decisions about dinner from my mind. As a result of this I have created a plant based simple menu which I will follow week by week. It allows for some movement in what we actually eat but every evening will have a theme.

I had heard of this technique before, but most recently I listened to the No Meat Athlete podcast who had Sid Garza Hillman on. The episode was about simple meal planning, and they were discussing using certain nights for certain foods, which is exactly what I will be doing. Breakfasts and lunches will be chosen the night before when I’m filling in my bullet journal, and will be based on what I currently have in the fridge.

Plant Based Simple Menu – Slimming World Friendly


  • Porridge (refrigerator porridge or prepared in the morning) with fruit
  • New potatoes, tomatoes, mushrooms, spinach, baked beans
  • Hash browns/Potato Scones, tomatoes, mushrooms, spinach baked beans (weekends only)
  • Fruit (and sometimes Oat) smoothie with Oatly


  • Veg stir fry with soy sauce
  • Huge Salad with chilli sauce
  • Baked Potato with beans and salad
  • Homemade houmous with veg
  • Homemade Soup
  • Some combination of rice/quinoa/grain with beans and whatever veg I have
  • Falafel made from homemade houmous/Tofu/Seitan with salad


  • Monday
    • Wholewheat Pasta, usually with homemade tomato and basil sauce but I may make other plant based sauces
  • Tuesday
    • Homemade veggie burger, either with bread or lettuce, with homemade wedges/chips and salad OR rice and spicy beans in lettuce wraps with chips/wedges and salad
  • Wednesday
    • Mixed Bean Chilli with rice or chips or a baked potato, with vegetables or salad
  • Thursday
    • Green lentil sheperds pie, or vegetables and mashed potato, basically something with mashed potato night, with loads of vegetables.
  • Friday
    • Risotto, can be mushroom and onion, tomato, any type, served with a salad/vegetables
  • Saturday
  • Sunday
    • A roast dinner of some type, seitan, quorn, stuffing with potatoes, vegetables and gravy.

My plant based simple menu really isn’t that different to what I currently eat, other than I’m trying to cut out most of the processed foods, refined sugar and bread. Having structure though for each week takes away the thought required to plan. This isn’t the exact meal plan for my whole family, some aren’t vegan and some are fussy, but this can be slightly changed for them to fit in so it really should remove much of the decisions associated with food.

The meals are slimming world friendly, either no or low syn, so if I stick to this I will be set. I will also be tracking on my fitness pal again, I’ve been logging in to maintain my streak (400 days!) but I will start tracking again, it always helps.

Spiced Parsnip Soup | Christmas Menu

This wintery spiced parsnip soup is from the festive feasts slimming world book and sounds deliciously warming. In the book this is served with garlic yoghurt, I won’t be replacing this for the vegan version although you can use a little vegan cream instead (if you remember!)

Spiced Parsnip Soup


  • Cooking spray
  • 4 large parsnips, peeled and cut into small chunks
  • 2 large carrots, peeled and cut into small chunks
  • 1 large onion chopped
  • 4 tomatoes, skinned and cut into wedges
  • 4 garlic cloves sliced
  • 5 cm root ginger, peeled and grated
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1 litre vegetable stock
  • juice of 1/2 lemon
  • fresh coriander


Pre-heat oven to 200 Celsius (180 fan, 400 Fahrenheit). Spray a roasting tin with oil and add parsnips, carrots, onion, tomatoes, garlic, ginger, spices and seasoning. Toss well, add more spray oil. Roast veg for around 40 minutes, or until vegetables are just beginning to brown.

Spiced Parsnip Soup

Transfer roasted vegetables to saucepan, add stock and simmer. Cover and cook for 10 minutes or until vegetables are tender. Remove from heat and allow to cool a little.

Blend with a hand blender (or food processor/blender). Reheat gently, stir in lemon juice and fresh herbs, add more seasoning if required.

Spiced Parsnip Soup

That’s it, straight forward tasty soup. I made this on Christmas Eve and stock at the lemon juice/herbs stage. You can see my full Christmas Menu here and remember you can follow me on facebook, twitter or instagram!

Vegan Bean Chilli | Slimming World Friendly

Time to share one of my all time favourite recipes, and it’s a quick and easy one, vegan bean chilli!

I make this about once a fortnight, the only problem I have is keeping any for leftovers, there is something really moreish about it. It’s definitely slimming world friendly, in fact it’s syn free. If you have it with only veg instead of rice or cous cous then it’s SP friendly too!

Vegan Bean Chilli Recipe


  • One tin of mixed beans in water
  • One tin of kidney beans in chilli sauce
  • Onion
  • 3 cloves of garlic
  • 8 mushrooms
  • Jalapenos
  • 1 carton of passata
  • 2 tbsp tomato puree
  • Cumin, paprika, chilli powder, cinnamon, salt, pepper, coriander
  • Water if needed
  • Steamed rice and vegetables to serve (Optional)
  • Peppers (optional)


Sautee the onion and garlic using spray oil until soft. Add the mushrooms. At this point I sometimes add peppers, however, if my husband is having it I don’t as he hates peppers (weirdo!).

Once the mix is soft, add tomato puree and spices. I don’t really measure them, but I would guess about 1/2 tsp of the chilli powder, cinnamon and salt, and about 1 tsp of the rest of them but this is informal, my spices have shaker heads so I just give them a good shake.

Once mixed, add in the drained mixed beans and the kidney beans in chilli sauce. If you can’t get the beans in chilli sauce don’t worry, it’s perfectly fine without them, I just like the flavour of the sauce. Add the passata and mix well. Simmer for around 20 minutes, add more water if it gets a little dry. While this is cooking steam some rice (or cous cous) and the vegetables. I usually have cabbage, brocolli, cauliflower sometimes I roast some courgette.

Near the end add in jalapenos. And there you have it, 0 syns, all speed and protein (until you add the rice!).

Vegan Bean Chilli

Vegan Slimming World – Week 5

I reached the end of my mostly SP week, with two days spent at vegfest eating rather a lot I still managed to lose a pound! I did stick to it religiously around those two days, and I didn’t go completely off the rails either, although I ate way more than I generally do I guess. So losing a pound is pretty good.

I need to get my weight losses higher though, this one pound a week is very frustrating. I know that people say 1 – 2 pounds is all that can be expected, but man I just wish I could lose a little faster. When you have so far to go, 1 – 2 pounds a week seems like forever. If I lost at that rate it would take me to nearly this time next year to get to my goal target weight of 10 stone, I currently have 87 left to lose.

SP was good! But it felt restrictive as a vegan, while there is a fair choice of beans, lentils etc, I struggled to make things using these and tended to stick to either baked beans or quorn over the week. I only had pasta, rice and potatoes once though on my non SP days, and I think this must have helped my weight loss. I do think my suspicion about eating too big portion sizes of these foods was probably correct. Last night I weighed my pasta to a 85g dry portion, still large, 70g is the recommended, but instead of worrying about how big it was I knew, I checked the calories and saw it was well within normal ranges.

I’ll share my SP food diary for the 5 days of last week that I followed it, and maybe it will help any other vegans who are thinking about some SP time.


Breakfast – HexB for bread, 1 syn for maple rashers, spinach and tomato speed, 10g vegan cheese HexA

Lunch – Stir fry veg speed, quorn fillet protein, melon speed, soy sauce free

Dinner – carrots, turnip, brocolli and cabbage speed, gravy 1.5 syns, homemade haggis (recipe coming up) – protein and speed, porridge second HexB

Body Magic – None

Syns used – 2.5


Breakfast – Bread – HexB, Maple Rashers – 1 syn, tomatoes, spinach, tangerine and melon speed, 10g Vegan cheese – HexA

Lunch – Bread – HexB, Fry’s Sausages – 0,5 syns, tomato, spinach, onion and mushrooms – speed, baked beans – protein

Dinner – lettuce, courgette, jalapenos, tomatoes, cucumber – speed,  chilli beans and quorn – protein, hot sauce – 1 syn

Apro yoghurt – 2 syns, fruit – speed

Body Magic – 45 minutes gym, 15 minute dog walk

Syns used – 3.5


Breakfast – Porridge and Chia – HexB, Rice milk – HexA, Alpro – 0,5 syns, Agave Nectar – 0.5 syns, Berries and plum – Speed

Lunch – Bread – HexB, beans leftover – protein, salad – speed, hot sauce – 1 syn

Dinner – Veg casserole – speed, cabbage, brocolli, turnips and carrots – speed, chickpeas – protein, dumplings – 8 syns

Body Magic – 15 minute dog walk

Syns used – 12


Breakfast – Porridge and Chia – HexB, Rice milk – HexA, Alpro – 0,5 syns, Agave Nectar – 0.5 syns, Berries and plum – Speed

Lunch – Pre-made shop sandwich – 10 syns (removing 6 for HexB), tangerine – speed

Dinner – Fry’s sausages – 1 syn, Baked Beans – Protein, Pepper, Carrots, onions, mushrooms, tomatoes, celery – speed

Body magic – 15 minute dog walk

Syns used – 12


Breakfast – Bread – HexB, Baked Beans – Protein, Mushrooms, Onion, Jalapeno- Speed, Hot sauce – 0.5 syns

Lunch – Stir fry pack – mostly speed, quorn fillet – protein, hot sauce – 1 syn

Dinner – Baked Beans – protein, Wrap – HexB, pepper, onion, mushrooms, tomato, jalapeno – speed, linda mccartney pulled chicken – 2 syns, bbq sauce – 2 syns

Body magic – 15 minute dog walk

Syns used – 5.5

I’m not going to use SP this week, but I am going to start weighing my portion sizes of rice, pasta, potatoes, poha, cous cous etc, just to keep an eye on these and make sure that they aren’t affecting my weight loss.

Also,  I thought I would share my most liked nine pictures from Instagram last year, the amount of beans in these is hilarious!

Vegan Slimming World - Week 5

Lastly, next week at our Slimming World Group is the Christmas party and we are to bring food. Any ideas on what to take that is vegan and slimming world friendly to a taster would be appreciated! I have no clue at the moment.

Vegan Slimming World – Progress Update 1

I keep forgetting to post my meals, but after this week is done I will get straight back on it. So, how is slimming world going as a vegan? Mostly a very positive experience. I had a gain last week, 1.5 pounds, of which I was fairly surprised. I had eaten *mostly* to plan, although if I’m completely honest with myself I was probably eating an extra ginger nut or two here or there, I didn’t think it would be enough to get a gain though. I had also been exercising the afternoon previously, which I’m telling myself could have lead to fluid retention, but I think I need to accept that my eating was slipping a little too much.

I almost left the group before the meeting, I just felt thoroughly disheartened, but then Jean, my consultant spotted me sitting alone and came up to speak. She was completely supportive, offering advice, she had looked through my food diaries and gave me some feedback there, and she suggested I use the S.A.S log. For anyone who doesn’t know what they are, they are a daily tool that you use to identify areas of weakness and self sabotage. They go beyond the standard food diary, you log everything that enters your mouth, syns, speed/protein/free etc, and some further information. I love cataloging things so I was up for that!

I also had been reading about SP days. I could be completely wrong, but I feel that I have been going overboard on the free food, rice, pasta and potatoes mainly. I know these things can be eaten freely, as long as you have a lot of speed food, but I think sometimes my portion sizes can’t be right! So Jean explained SP to me. The aim is to fill your plate with half speed food, and half food marked as protein. Now, for me, as a vegan, that is actually quite difficult. Foods that are marked with a P that are sfv follow:

  • Quorn Mince
  • Textured Vegetable Protein
  • Tofu
  • Aduki Beans
  • Baked Beans
  • Black Eye Beans
  • Borlotti Beans
  • Broad Beans
  • Butter Beans
  • Cannellini Beans
  • Flageolet Beans
  • Haricot Beans
  • Lentils
  • Mung Beans
  • Peas
  • Pinto Beans
  • Red Kidney Beans
  • Soya Beans
  • Split Peas

There you have it, not a lot of choice really I guess. I’m hoping quorn vegan fillets are included in this as I’ve recently discovered that they are quite tasty. My main P additions have been baked beans (I think I’m a little obsessed with them!), Kidney Beans, Quorn fillets, Lentils and I currently have a block of tofu in the fridge for next week.

S Fruit and Veg is easier, it includes mostly all veg, other than parsnips, potatoes, sweet potatoes, sweetcorn and a couple of other things. Fruit mainly includes everything but bananas, blueberries, grapes, kiwi, mango, pineapple and a few other ones.

You can eat limited free food, but they do say this will affect the SP plan, so aim to stick to S, or P. You also get your standard one Healthy Extra A but you get two Healthy Extra B’s! I’m enjoying the flexibility to have porridge/more bread. Additionally you have your standard 5 – 15 syns. This picture below illustrates how your plate should be looking, image source.

SP Plate

So far this week I have followed SP Wednesday, Thursday and Friday, however I have a big weekend this weekend, I’m volunteering for The Vegan Society at Vegfest Scotland, and I’m afraid to say that I’m going to eating off plan. However, I have saved up some syns, I have 26.5 saved from the last 3 days, plus today and tomorrows, but realistically I expect to be off plan. Today I will only be there in the afternoon, I’m getting a takeaway tonight which I will try to keep to noodles and veg, but tomorrow myself, my daughter and niece are heading up for the entire day, and being surrounded by pre-prepared food that I can actually eat is just too much for me to ignore. So I will eat, mindfully, but not too mindfully, and hopefully the last few days, and next Monday and Tuesday will have staved off a gain. Fingers crossed!

For anyone who has had a gain on slimming world, if I could offer some advice, it would be to stay at group regardless. After Jean had spoken to me I decided to stay, my friend then appeared after weighing and she had also had a gain, in fact much of the group had. Being in that group situation of mutual frustration but supportive has really kept me going this week. That is the reason I go to slimming world. The food plan is great, the stuff they give you is handy, but the support you get from the group leader, and those who attend the group, that is what is invaluable. Two people also reached target, and seeing them achieve that makes me believe it will be me one day in the not too distant future.

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