I found myself becoming lazier in the meals I was preparing myself. In typical student fashion I would just ‘bung it in the oven’; there was no effort put into the meals I made, and it changed my relationship with food. Therefore, I made it my goal to cook more fresh meals.
Veganism came into the equation the more I noticed animal products were not always the best for me – i.e. lactose intolerance. I’d heard of the term ‘part time vegan’ and thought it was an interesting middle ground or slower transitional method into veganism.
It can be very daunting if you’re considering going vegan, you are faced with vegans on YouTube talking about vegan products you can’t find in the UK or order in for an affordable price. There is also the fear that your whole diet will be repetitive and boring, or you may find that you are intolerant or allergic to vegan alternatives. There are many reasons why people become vegan whether ethical or health related, however, my approach for promoting vegan cooking is to encourage more people to cook and develop their skills and their imagination with recipes, without it costing you too much.
One of the first recipes I tried out was a creamy garlic sauce with either fettuccine or spaghetti. It’s easy, cheap and if you’re not confident in the kitchen this recipe is a great place to start. I got this recipe from ‘Yup it’s Vegan,’ a website which has a vegan recipe for anything you could be craving. Give them a look and start cooking!
Recipe for vegan creamy garlic pasta:
- 1/2 tbsp olive oil
- 4 cloves garlic minced
- 1 shallot/onion finely chopped
- 2 cups vegetable stock
- 1 and 1/2 cups non-dairy milk
- 1 tsp salt plus more to taste
- 1 serving of fettuccine/ spaghetti
- Black pepper, dried oregano and red pepper flakes for flavour
- Chopped fresh basil or parsley for serving
- Cook pasta until cooked, check packaging for time
- Heat the olive oil in a large pan over medium heat. You want a pan large enough to fit in the pasta later.
- Add the shallot/onion garlic and to the pan along with a bit of salt and stir. Cook for about 2 minutes or until the garlic is softened and the shallot is turning translucent.
- Add the vegetable stock, non-dairy milk and stir. Add cooked pasta and submerge into the sauce
- Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating pasta that sticks together. Cook for 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking.
- Season to taste, serve with herbs and other toppings if desired. Leftovers will keep for 3-5 days in the fridge so it’s great for meal prep.