Скачать или смотреть Realistic Vegan Week of Eating (Jan/Feb 2026)

0:00 – Intro
“What I Eat in a Week – Vegan, January 2026”
0:14 – How This Video Works
Realistic week, no prep, drinks & snacks overview
1:30 – Sunday
Breakfast – Millet porridge
Lunch – Jacket potatoes + salad
Tea – Tarka dhal + chapattis
Pudding – Christmas pudding & vegan ice cream
2:35 – Monday
Breakfast – Millet porridge
Lunch – Salad + lentils
Tea – Kidney bean hash + Christmas cake
3:11 – Tuesday
Breakfast – Millet porridge
Lunch – Falafels, hummus & bread
Tea – Tempeh stir‑fry
3:32 – Wednesday
Breakfast – Surreal cereal
Lunch – Blended dhal soup
Tea – Dhal soup + bhajis + sweet potato mix
4:13 – Thursday
Breakfast – Scrambled tofu
Lunch – Tofu on toast + chutney
Tea – Rice & veg
4:39 – Friday
Breakfast – Scrambled tofu
Lunch – Salad + jacket potato
Meal Prep – Chia puddings
Cooking – Cottage pie
Cooking – Mincemeat & apple tart
Tea – Cottage pie + peas + tart
5:55 – Saturday
Breakfast – Chia pudding
Lunch – Salad + bread
Tea – Cottage pie + peas & sweetcorn
6:19 – Outro

Links to some of the Recipes

link to millet porridge
   • Easy Millet Porridge for the Week | No Oat...  

lemon and coconut energy bars
   • DIY Lemon Coconut Energy Bars  Perfect for...  

date and coconut bars
   • Date & Coconut Bars (No Baking, No Mess, N...  

vegan energy bars
   • 5 Easy Steps to Creating Delicious Vegan E...  

tarka dhall
   • Simple Tarka Dal  

xmas pudding
   • How to make a Vegan Christmas Pudding - Ja...  

xmas cake
   • How to make a Vegan Christmas Cake - Jayne...  

red kidney bean hash
   • Red Kidney Bean Hash  

Other Recipes:
Chapattis:

put one cup of flour into a bowl
add:
½ teaspoon of bicarbonate of soda
½ teaspoon of baking powder
½ teaspoon of salt

stir together and add enough water to make a workable dough

roll out into circles (makes about 4) and fry each chapatii in some oil in a frying pan until golden on each side.

Stir fry:

prepared noodles as per packet instructions
fry stir fry mixture in oil and add:
2 tablespoon of soy sauce
1 tablespoon of rice vinegar
½ tablespoon of mirin
½ tablespoon of maple syrup

add the tempeh and stir through until the veg is cooked and everything is heated through.

Onion bhajis:

mix together the following:
8oz (200g) gram (chickpea) flour
1 tablespoon of sesame seeds
¼ tablespoon of turmeric
pinch salt
2 large onion, finely chopped
1 tablespoon coriander
7 fl oz (200ml) of water

form into lumps and fry slowly until golden brown on each side

Sweet potato side dish:

cook 2 sweet potatoes and a carrot in some simmering water

fry chopped up pepper and mushrooms

add:
1 teaspoon smoked paprika
1 teaspoon garlic granules
1 teaspoon garam masala
½ teaspoon cumin

when sweet potatoes and carrot are cooked add to mixture in frying pan and stir through thoroughly.

Scrambled Tofu:

First of all I fried one chopped up onion until it was soft.

Then stirred in 2 teaspoons of garlic granules.

1 teaspoon of cumin.

1 teaspoon of turmeric.

Add 400g of strained tofu, no need to press, break it off and sprinkle it into the pan.

Some people like to add black salt so it tastes more like egg, but I don’t like it so I don’t add it.

Stir it all through thoroughly.

Add 1 tablespoon of soy sauce and stir in.

Add about 2 handfuls of chopped up mushrooms and stir in.

1 tablespoon of dried parsley and stir in.

2 tablespoons of nutritional yeast and stir in.

Cover the pan for a few minutes to cook toast.


Tomato chutney Recipe:

put the following into a large saucepan:

250g chopped up green tomatoes
30g raisins
250g chopped up onions
250ml cider vinegar
120g brown sugar
pinch of black pepper
pinch of salt

bring to the boil and simmer for 3 hours

pour into sterilised jars

will keep for months unopened. Once opened store in fridge and eat within a month.


Rice and Veg Recipe:

prepare a portion of rice per person
in another pan cook carrots by bringing them to the boil and simmer for 15 minutes until soft. A few minutes before the carrots being completely cooked add the peas.

In a frying pan fry a chopped onion and a strained tin of chickpeas. Add garlic granules and spices of choice.

When carrots and peas are cooked, strain and add to frying pan.
When rice is cooked, add to frying pan.

Mix everything together thoroughly before serving.


Chia Puddings Recipe:
1 cup of soya milk into a food processor
with 3 tbspn of chia seeds
¼ cup of unsalted cashew nuts
it is worth noting that if you don’t have a very strong food processor it is worth soaking the cashew nuts over night, or boiling them for 15 minutes in order to soften them.

1 teaspoon of vanilla extract
2 soft stoned dates
pinch of salt
½ cup of frozen berries

put some frozen berries in the bottom of two jam jars

whisk up the chia pudding until smooth

divide mixture between two jam jars

put on lids and put in fridge overnight




products I use (not sponsored)

Surreal cereals
Cereal – Surreal UK

Vive energy bars
Vive | Outrageously moreish plant-based chocolate bars


Let me know if I’ve missed any recipes and I will add in the comments.

See you soon

Jayne 😊