7 Nights of VEGAN Food That'll Make You Hungry! 🌱

Miss Isis knows I've got rye bread and butter. Also known as Brenda Butter Brains. Oh, she loves her vegan butter so much. She does like I do sometimes if I'm eating something, if I'm tasting something that I'm right enjoying, I close my eyes and go to a special place. I think she does like my butter. That's it. Hello my loves, it's Tuesday night and the first night of a brand new meals vlog, and we know that because we've just uploaded one, the vlog in which, oh I've got to show you this first, vegan butter and our fur baby Isis, she loves it so much, it's a naturally butter spreadable, what's a way to start a meals vlog, with a gorgeous little fur baby, oh don't put it on your nose you could retrieve later, Ha ha! So yeah, every Tuesday we upload a meals vlog documenting our previous seven nights dinner just to show how delicious, diverse and down-to-earth vegan eating can be. And tonight we're having these giant pasta shells again with a beautiful meaty sauce. So I fried up 100 grams, oh sorry, 200 grams from a 400 gram bag of soya mince. from Aldi. I did some peas and some garlic and a beautiful rich tomato sauce with loads of basil and here we are giant pasta shells with a meaty sauce and Aldi garlic bread. You can't go wrong with that stuff. You can. Looks good, doesn't it, Brahms? It does. It looks great. Yeah. So, we will be documenting our next seven nights. Well, our next six nights because we've already documented this one. But, as we always do, we will pop back on at the end of this meal and let you know exactly what we thought, won't we? We will. That's what we do. When will that be, Jay? It'll be later. Cheers. Well, as you can see. We've rather enjoyed that. I went and got some of my fermented garlic. We had three pieces each. Just raw. Fermented, but raw. It was a lovely addition, actually. Wasn't it? It was a nice little thing to add. That meaty sauce, isn't it gorgeous? Mind you, I've done that for years. Yeah. Like, even before we were vegan. Yeah, yeah. When we were just veggie. Mm-hmm. That's what I was alluding to the other night. I'm getting back into the soya mince. Yeah. No, because it's like such a good ingredient. And I think it would be a fantastic ingredient for people to try if they like mincemeat. Try a soya mince in place for your meaty pasta sauce or your lasagna or your cottage pie or whatever because they're brilliant. £1.29 for 400 grams and no animals harmed in the process and the taste and texture of mince. Yeah, I mean, I think so. I mean, obviously we're relying on memory, but also I think there's something to be said for like... Without meaning to sound too harsh, even if it's not exactly the same in terms of taste and texture, there's a little bit about human beings just getting over themselves. Yeah, no, absolutely. Actually, your taste buds... And not more important than an animal's life. Yeah, there's a little bit of that. But you're right, you're right. And also when you think about the cost-effectiveness of it as well, in comparison, if you did a compare and contrast, it's like it's cheap, it's affordable, it's tasty. It does a pretty good job of replicating taste and texture. Yeah. And when all is said and done... You're smothering it in beautiful tomato sauce with basil, carrot. Yeah, I forgot to mention before, I grated a carrot into that just to give it a bit more body, but it works, doesn't it? It keeps that kind of sweet element of the tomatoes. And I put loads of fresh basil in there as well. That was beautiful. I really enjoyed that. The only thing I don't like about that meal, Jason, is it just does two portions, so no lunch for you. But there's always noodles. Yeah, I don't mind noodles. I enjoy noodles. What did you have for your lunch today? I had the tofu bibimbap. From Saturday night? Yeah. Did you enjoy it? Yeah, it was great. I came home the other day. Don't get me wrong, I enjoy my job for the most part, but I came home on... When was it? Was it yesterday? Must have been. Yesterday. Yesterday you took the chilli, chilli and rice. I came back, I got home and I said, I put the Tupperware. Next to the sink to be washed. And I was like, that was the highlight of my day. Eating my lunch. That was the highlight of my day yesterday. He truly did. He often does, actually, when he takes something from home. But yeah, that was a cracking meal. Highly recommend making a meaty sauce with soya mince. And we'll see you tomorrow for something else. Hopefully just as good. Bye, loves. Hello my loves, it's Wednesday night. Let's give you a bird's eye shot and then a close-up and then I think we might have something fancy because Miss Isis knows I've got rye bread and butter. Also known as Brenda Butterbrains. Oh she loves her vegan butter. So much! Just like I do sometimes if I'm eating something, I'm tasting something that I'm right enjoying, I close my eyes and go to a special place. I think she just likes it better. I'm starting to speak now. Nice! A bit more? One more. One more for you because you're gorgeous. And then we'll have to get on with our meals vlog, okay? We've got an appointment to see the vet on Friday with little Midas Isis. Since we went to the vet's last time, she's presenting with a dental issue. So, soft food's a great. She's on a lot of gravies and things at the moment. But you're here for this, not her, regardless of how gorgeous she is. You're here for this. It's Wednesday night and we're having Spain and Mexico on a plate. This is the Spanish-style tortilla from Lidl. Potato tortilla and this is the vegetable and mince chilli that I made last week and saved enough for another dinner. So it's already done two gorgeous dinners and it's already done a lunch for you, hasn't it? It has, yes. With rice and we're having it again. But neither of us mind that, do we, when something's been good. We don't mind having it like thrice over two weeks. Not at all. Yeah. Not at all, no. So because Jason isn't keen on the rye bread and I don't want to waste it, I'm having the rye bread. Jason's having some of those green lemon and pink peppercorn crisps. So there you go, Spain and Mexico. And it should be rather tasty. But we'll let you know that, as always. Adios. Well, I will at some point do a recipe vlog, although I... I have to be honest and say this is why I don't do too many recipe vlogs because I'm pretty much, I'm a cook. I'm very much, sometimes I cook on the fly. So I'm just like a bit of this, bit of that, do, do, do, do, do, you know? And then I taste and then I'm, oh, a bit more of that, a bit more. So I don't. Yeah. But that was gorgeous. It was. Yeah, it was. It was a really good mince and vegetable chilli. I outlined it in, In the meals vlog last week, when we had it. But I'll admit, yeah, I'll do that again, Jason. I don't know why I haven't done a chilli for so long. And very complimentary, Spanish and Mexican. Very. Very, very complimentary. Yeah, lovely tortilla and chilli, gorgeous together. Really nice. And I really enjoyed the rye bread with that, actually. But I quite like the rye bread. Yeah, yeah, yeah. Yeah, I'm, I'm, yeah, I'm not, well. We know, we know, that's why you had crackers, darling. If you saw last week's meals, you'll know, you'll know all about it. I had a mini rant. And if you didn't, go back and have a look. Which is rare for me. But yeah, that was delightful, really, really tasty. And the crisps. Again, just so good. I had, obviously, there was the crisps in this, and then there was quite a few kind of broken up ones in the bottom. That's why I put them in, because I thought he'll just pour them on his grubs. I know you. I know me husband. 30 years, man and boy. Well, I would say, yeah. Yeah. I would say simple pleasures, but actually it's not always simple. But often, as we say, and I've said many times, that The peasant dishes from around the world, the the one pot type dishes, are often the most satisfying, you the most flavoursome and often the cheapest. very And often whole food plant based or easily made. So, yeah, which is fabulous. Yeah. Cracking. Oh, why don't you mention much. that those were those were a kind of copy of Le Creuset. Le Creuset. Which I thought was rather nice. What? The salt and pepper pots. Ah, right. So, yeah, cracking. Mince and veg chilli. Stacked full of veg and beans and all sorts. Gorgeous. See you tomorrow for something else. Bye, loves. Hello, my loves. It's Thursday night. So before I tell you about this, let's have a... Yay! Yay! Long weekend, Jason. Looking forward to it, babes. Very good. So tonight we're having pesto mash, my own homemade coriander pesto, goes stunning in mash and we've not had it for ages, so pesto mash, magpie, steak and ale pie, long stem broccoli and some garden peas and the last of the rye bread which Jason is welcome to have a slice and a half of and he might do, he'll grumble, won't you? I'm not particularly interested, but I'll see how I feel as I'm eating my lovely food. I'll see if I want to accompany it with rye bread. Would you care to open your steak and ale pie, good sir? Sure. And we'll show the fine fork our magpie steak and ale pie. The magpie pie's pastry is absolutely fabulous. Such a good pastry. And here is the innards. of the steak and ale. Pretty good, don't it? Very generous and lovely pastry, as always. I can tell just when I'm cutting through it, I can tell how nice the pastry is. Yeah, yeah, quality. So there you go. That is what we are having for our dinner this evening. And of course, oh, is it the final episode of MasterChef Australia? Tonight? Yeah. No. Hey, Shua. Yeah. Oh, well, still, we'll be back to let you know exactly what we thought about this. Laters! Well, I don't know what steak-style pieces magpie used, but they were gorgeous, all right? Chobble. Yeah, they were. And the pie was beautiful. The mash was spectacular. The veg was beautiful accompaniment. And Jason had one and a half slices of rye bread, and he tutted every bite. I did not. But I stand by, firmly stand by what I said. I only ate it because it was there, but I'm not going to rant about it. Well, there were three slices left and I thought, I'm not wasting them. So I buttered them all and I thought, if he doesn't have any, I'll have it. But you joined me in slicing half and I was pleased about that. Well, as you said, the mash was spectacular and it was the mash that I had with the rye bread. You and me. Which, you know, made a difference. It helped. Mash on rye bread was so bloody northern. Delightful. You said you could taste the citrus. Yeah, I haven't previously to my memory, but I could. The citrus came through more with the mash this time. Which is an essential ingredient in my coriander pesto, of course. Well, you said the word was spectacular, and I would stand by that as well. It was a spectacular mash. I really wanted pesto mash today, so I'm really glad we've had it, because it's just a curly soup. She's not called Sue, and she's not curly. She's quite curly there. Oh, Curly has in terms of her body shape. Yes, Curly's little pangly. Yeah, also I just wanted to mention once again the Magpie Pies think it's the nicest pastry. of any pie i've ever had they're spectacular they really are they're great pies that was beautiful it was it was all four of the ones we bought last time are beautiful now we're out of magpie pies well you know what it's good to try other pies and then come back to magpie pies and be reminded how good they are yeah um i'll be putting another order in i think possibly after christmas now i don't know Yeah, it's a tough, we're at a weird time in the year now, aren't we? We are. We're getting to that time of the year where it's like, you have to think quite carefully about what you're getting in. clocks go back on Sunday morning. Lighter mornings, darker nights. Exactly. Yes, but yeah, I was thinking while I was eating the magpie pie, I was like, there might be other pies that have got fillings that are as good as, but I think magpie have... Got the crown for the best pastry. Yeah, it's fabulous. For my palate. I completely agree with you. It's crisp. It's a really good, crisp pastry, and I adore that. Yeah, that was a great, great dinner. Hey, look at them two handsome buggers. That was a great dinner, and we'll see you tomorrow for another one. Hi lads, Hello my loves, it's Friday night and another meals vlog segment but because I mentioned it last night just to let you know Isis is fine uh but she's always a bit weirded out when she's been to the vets uh so we've decided not to do a live tonight we would have normally been live but it happens here and she's spending a lot of time well there specifically on that chair now which is a good thing because she's been behind the set even. A couple of weeks. Oh, it's been a time. Anyway, she has to go in and have a dental assessment soon. So we'll let you know how that goes. Tonight, I have made my own recipe, Spanish potato and chickpea stew, which is available in our free book, Down to Earth Vegan, but is also available as a single PDF from the PDF recipes page of our website, thoseveganlads.com. You'll see all the titles at the top. So yeah, it's a beautiful stew. You finish it off with tahini and lemon juice. So you add cream and tang right at the end. But it's basically very smoked paprika-y. Lots of potatoes, lots of chickpeas, peppers and onions. And we've got a wholemeal buttered muffin each and a bit of Isis butter. So she's not licking our fingers and then we're touching our bread. You know what I mean? And a load of chopped fresh rocket on the side, just, you know, because. But it is a good stew, isn't it, promise? It is, it is. You know what, going back to what you were saying before about the Isis butter and the bread and the cross-contamination and all that stuff, I probably should be bothered by that, but I'm not, really. Probably should be bothered by that but like there's been times before where I've like I've been giving Isis a bit of something that I'm eating it might be like a bit of Ritz cracker or something and like letting her lick it. And then eat it. We've both done it. We're all gross animal lovers. It's disgusting. She's our child. She is our child, birthed of our own loins. So Spanish potato and chickpea stew with a little bit of a kick but not much, fresh rocket and a wholemeal muffin. It's gonna be delicious. So we'll get to it and we'll feed, oh yeah, yeah, yeah. Would you like some? Would you like some of this? Would you like a bit of this? Om nom nom skis. It's a vegan butter. Oh yeah. You can have a bit more later on, can't you? Yes. There we go. There we go. It's on your nose as well. Excuse me. We'll be back with a conclusion. Later. As always, it was delicious. By the way, Jason noticed as soon as we'd stopped filming the first bit. He was like, why have I brought a knife and fork in? And I said, I probably do, actually, because this stew's quite thick. And it did do. But normally it might be a fork and a spoon, or just a spoon. Yeah, I mean, when I took it, I distinctly remember when there's been leftovers and I took it to work for lunch before, I usually just eat it with a spoon. Yeah. But we did absolutely fine with the fork. Oh, no lunch portion, I'm afraid, Jay, I didn't make. I made two dinners portions, so there's one more dinner in the fridge, but there wasn't enough to stretch it to a lunch portion as well. I'm sorry, my love. It's not the end of the world. Sometimes you just have to have a pot of noodles and shut up. Shut up about it. Thank you. Yeah, yeah. It was gorgeous. It was gorgeous. You know, get the recipe if you've not given it a try. In fact, I will link the page with the recipe PDFs down there in the first comment. Go and have a look. There's 12 there. You can just download them on their own and they're free. And you can make them and you can think, oh, thanks, Paul. I don't know. Yeah. You don't have to. Do that. It's that time of year. Do it. Trust me. Trust me on that. It is a cracking stew, though. Yeah, thoroughly enjoyed that, my loves. And we'll see you tomorrow for someone else. Bye, loves. Hello, my loves. It's Saturday night and we did exactly the right thing last night, having a night off for lives for little Miss Isis there, who's actually doing better. She's been a lot better today, hasn't she? Yeah, yeah, yeah. That painkilling stuff has done her the world of good. She's back to drinking her water, which pleases us greatly. So yeah, so tonight we're having something quite simple. Do you remember that vegan prawn selection I got from the company shop? Well, we're having the three of them again. The phyllo, the battered and the spicy, I think. With a moving mountains chickenless nugget and leftover bibimbap from last week. Because it wasn't enough for a full meal hence all those bits and some peanut crisps and some fermented garlic because it's right good for you and we're trying this sauce that Sid and Rosie goes mercy me what is it balsamic black garlic and it says balsamic black garlic emo sauce so it's that one. I've already had a taste mate, it's gorgeous isn't it? Yeah, it's lovely isn't it? And we've got mayo and ketchup there just for dippage, you know. Do you ever do a meal like this where you do things you can dip in things and a bit of a side? The side is really the bibimbap, even though the bibimbap's kind of a main element. Um, so yeah. That's it. It's nice to finish off the bibimbap in this way. Yeah. You know, it's kind of a plate really, isn't it? It is kind of a plate. Yeah. So, bibimbap, three different kinds of vegan prawn, one chickenless nugget, some peanut crisps, some fermented garlic, ketchup, mayo, and a fancy hot sauce. chops are good and for a Saturday eat. We'll be back with the conclusion. Laters! Well, I'll tell you what, loves, considering that it was a plate of air fryer bits and leftover bibimbap, it was bloody gorgeous. God, and that, that's nice. You loved that, you, didn't you? Yeah. Yeah, in fact, I did. I'll be honest, I didn't touch the ketchup and the mayo. No? I didn't have any of it, which is why there's still some left. I just zeroed in. On that, it's really nice. And I also think that, I'll get back to the food in a second, the hot sauce, it's not that hot. No. It's a great, sweet table sauce. Absolutely. I'm not saying it'd be good for everything. For that, it was great. And I also loved the fermented garlic with the bibimbap. Yeah. That goes so well together. Yeah. Really, really nice. Yeah, I proper enjoyed that. Like, proper enjoyed it. Smashed it. Yeah. Delightful. Delightful. Those prawns, I can't believe they were only £2.75 when we got to the sale. And there's so many in one bag. We're about halfway through one bag and we've got another full bag. I'm glad that we've got plenty left because the likelihood of us actually coming across those ever again. And certainly at that price is unlikely. Highly unlikely. That's why with these places like the company shop and the other place, Rogers Wholesale. These places, you've got to just... You see something, you've got to get it. They're very different, though, aren't they? Because we don't know what the company shop... Like, in Rogers, it's just out of date. It's not in the company shop. No, no. So I don't know whether it's end of line or supermarkets have overstocked or... I've no idea what the... Who cares as long as we get cheap stuff. Exactly. And we get cheap stuff. Yeah, cracking meal that, loves. And we'll see you tomorrow for another one. Bugger knows where it'll be. But you're about to see in 10, 9... I won't. Bye, loves. Hiya, loves. It's Sunday night and we've decided to have a night out. It's got loads of vouchers, so we're here at Oldham Cinema. Where am I looking? Looking here. Ah, hi. Hi. So, we're going to the cinema to watch Wildwood. Wildwood. Wildwood. And then we're going to go to Molino Lounge, all with vouchers sent by you, folks. We thought we should get off our butts, come out and actually do something. We did. So, the Sunday meal segment. We'll show you the food that we eat in Molino Lounge and we'll let you know what we thought of the movie. That's it. See you later. Hello, my loves. It's still Saturday night, Sunday night. So before I tell you about this, Jason, Wildwood. Oh, it's a masterpiece. I feel like what people must have felt like when they saw the Sistine Chapel for the first time. 16 years in the making. Phenomenal. Incredible. Phenomenal. And we're having a little feast. So we're having the six vegan tapas dishes in the lounges. We've got patatas bravas. Yes. We've got the... We've got the cauliflower, the vegan Bombay cauliflower. Yeah, I think that's that. We've got the vegan bao. Yeah. We've got the hummus. Yeah. We've got the guacamole. And we've got the Mexican bean stew. Nice. So that's the tapas there. That's the tapas. And then we ordered broccoli with, what is it? Oh, it's like a chili. Lime and chili. Lime and chili, yeah. Chips, of course, because Paul and Jason. Yeah. Different kinds of chips, tortilla chips, and some bread. So that is our beautiful dinner on Sunday evening. Thanks to vouchers from our lovely friends and subscribers for birthdays and anniversaries and all sorts. So, oh, let me get the proper aerial shot of that one. There we go. I get that barrel cracking. So, Molino Lounge Feast. After a fabulous movie, and will we come back for a quick conclusion, Brommer's? Maybe. Maybe? Maybe. Dinner on Sunday night. Laters! Well, Jason's still snaffling some leftover bits, but that was all absolutely delicious. Really, really, really good. All of it, wasn't it, Brommer's? Tap us at the lounges. Would highly recommend. Highly recommend indeed. And you? What a great night. Watching a fantastic movie and then coming out for a bite to eat and it's not cost us a bloody penny, loves. Not a penny. Thank you. We love you. See you soon. Enough's. Hi. It's Monday night. Yes, she's there loitering for butter. But there is none. So let's go on with the meal, shall we? Thai green curry tonight. Using one of those. Using one of those little packs. Blue Dragon, I think. The little individual pots and wanting a coconut milk and some cocoa milk as well. So we've got Aldi chicken style pieces from the depths of the freezer. We've got carrot, red onion, courgette, edamame, peas, sweet corn, cashew nuts, spring onions and chilies mixed in with this beautiful Thai green curry with brown rice and some fresh sliced tomato and some of those um pink peppercorn and green green peppercorn and pink summer chips. We should know by now. I know we should, we should, but we don't love. But we do love a Thai green curry now our mates Helen and Andy have bought us some tubs of curry paste a green and a red one. I've only got one more individual one to use and then we'll be trying them and then we'll see what we say about that Helen. Yeah looking forward to this babes. Very much so yeah very much so. Would you like to have a taste? I will. Because there's so much in it. Very flavoursome. Is it? Yeah it's delightful. Right, we'll get to it. Thai green curry with brown rice and tomato. Some crackers on the side. And we'll be back with our final conclusion of the week. Laters. It was absolutely delightful, my loves. Oh, Jez has gone to get the crisps. Green peppercorn and pink lemon. Pink peppercorn and green lemon. No, you was right first time. Green lemon and pink peppercorn. With azuki and red kidney beans. That's the chips. I thought we should at least... Because we've had them quite a few times now and we should try and remember what they are. Mano Massa. Mano Massa. Corn chips. High in fibre. Gorgeous. They go so well. They do. I'll be gutted when they've gone. I know. I'm sure we'll be able to get more. Yeah, but not that too. No. Jay just said, he said, Oh, do you know what I love about Thai green curry? I said, go on, what? He said, do you know what I love, Paul? I said, I've just said, go on, what? Oh. He's making all of this up. I'm No, what did you say? The first bit, I said, I love all the veggies. Yes. I love the veg in that. I love the beans, the edamame, the peppers. I love how vibrant it is in the bowl. You know, the pops, it's colourful. And the first bite, of course, is with the eye, isn't it? It is. Apparently. It is. Plenty of veg in there. Peas, sweet corn, edamame, red onion, green onion, carrot, cashew nuts, chicken-style pieces, courgette. A lot in there. Really tasty. Yeah. Gorgeous. So, that's another, our final meal of this particular meals vlog. Well, whilst you're watching this, we'll be starting a brand new one. Hey, thanks for coming. See you soon, loves. Bye, loves.