Tuesday is a workout day. I have a familiar routine to help me keep up with the habit. A light breakfast with protein, but no egg, walk the dog, then start my exercise regimen. It’s one of the few days I’ll have a sweet breakfast; I’m not normally a fan. Perhaps granola with yoghurt and fruit, or higher protein porridge. None of these are normally vegan.
Today, or rather yesterday, I went with overnight oats. We love this easy, versatile recipe – you can pretty much take your pick of fruit and pairings to make it flavourful. This one is chocolate and peanut butter. I veganised it by using soy yoghurt and almond milk. I was surprised at how sweet soy yoghurt is. My brand wasn’t sweetened, yet tasted like it had honey stirred through it. I’ve shared our tried and true recipe below. It’s very adaptable, so you can use whatever kind of dairy or non dairy you like.
Lunch was a simple (and if I’m honest, a little dull) celariac soup. I sweated some onion, leek, quite a lot of garlic and the celariac, before adding some of my sumptuous scrap stock. When the celariac was soft, we blitzed it smooth with my immersion blender. I served it with some chopped parsley and drizzles of a really good olive oil. It relied a bit too much on the peppery olive oil for interest. And there’s leftovers. Can’t wait!
Also over lunch, I decided to sign up to the Veganuary daily newsletter for the month. It’s actually a fantastic resource, with cookbooks, recipe ideas, meal plans, going vegan on a budget, and that’s just in the first couple of emails. I recommend giving it a shot, especially if you’re new to a vegan diet.
Our meal this evening was enchiladas – a pumpkin chili stuffed in a tortilla, wrapped and cooked in a hot enchilada sauce. I was introduced to enchiladas by an American friend. Her preferred way to cook these is as a casserole – layering the dish with the chili and the the tortillas like a TexMex lasagne. We currently don’t have an oven, so we’re cooking everything in our Ninja Foodi Max (this is not an affiliate link). Just for space reasons, we’re sticking with traditional enchiladas. I make this often, and serve it with lots of cheese and sour cream. Of course, now that’s not possible. Instead, it was topped with some oat milk yoghurt and a home made guacamole. The chili was from the freezer. No doubt, I’ll make it again soon and share the recipe with you all.
Recipe: Chocolate Peanut Overnight Oats
Prep Time: 5 minutes
Soaking Time: minimum of 4 hours, but overnight is best
This recipe for overnight oats is so versatile, and is put together really quickly. Once you have the basic ratio of oats, liquid and yoghurt, you can change up the flavours with fresh, frozen or stewed fruit. You can change You can use your favourite kind of dairy, whether that be animal or plant-based. You could probably use ready-flavoured yoghurts too. I haven’t personally tried this, but I see no reason why they wouldn’t work.
I’m accustomed to making this with cow’s milk and yoghurt. This time I tried it with soy yoghurt and almond milk, which is why it’s also missing my usual toppings of toasted unsalted peanuts and chocolate shavings – I wanted to really parse down on any potential differences with the texture and flavour. You could also use all oat-based dairy, but I find I crash really badly, and without warning if my breakfast is only oats with no additional protein. You can get around this by adding a couple of scoops of your favopurite protein powder.
This is also one of the few recipes that I measure by volume. This is another recipe where the ratio of ingredients is more important than precision.
1 cup unsweetened milk of your choice. You can use an actual tea cup or mug here if you like.
1/2 cup yoghurt of your choice
1 cup oats – I like the texture of rolled oats
2 tbsp peanut butter
1 tbsp cocoa powder
1 – 1.5 tbsp maple syrup, to taste
Mix together the milk and yoghurt, and stir until it’s all combined.
Stir through the oats, making sure they’re all coated with the wet ingredients
For this recipe, add the peanut butter and the cocoa powder and combine thoroughly.
Refrigerate for at least 4 hours, but preferably overnight.
Enjoy the next morning hot or cold.
You can substitute for any other nut butter you like. or omit it altogether
You can use fruit instead of the cocoa powder.
Toppings of chopped nuts, more peanut butter, raw or stewed fruit would be a great choice.
How to Store
Overnight oats can be made up to five days in advance as part of your meal prep for the week. Store in an airtight container and keep in the fridge.