The Inept Chef: Recipes for World Vegan Day 2017


Today, the 1st November is World Vegan Day 2017. I have been a vegan for 5 years now and before that, I was a vegetarian my entire life and my mother was vegan too. I’ve had a lot of experience with cooking vegan food so I want to show you how easy it is to be vegan. It really isn’t that expensive! Here’s how to cook an easy chilli, spaghetti bolognese, and a vegetable lasagne.



  • Onion – diced
  • Peppers – diced
  • Mushrooms – sliced
  • Olive Oil
  • 1 heaped teaspoon of very lazy jarred chillis
  • Tin of kidney beans
  • Tin of lentils
  • Tin of sweetcorn
  • Passata
  • 1/2 Pint of boiling water
  • Tomato puree
  • 2 Vegetable stock cubes
  • Oregano
  • Turmeric


  1. Sautee the onions, chillis, peppers and mushrooms in olive oil and cook for 10 minutes.
  2. Add the passata, the heaped tablespoon of puree to the pan.
  3. Crumble in the vegetable stock cubes, add a teaspoon of oregano and turmeric.
  4. Rinse the kidney beans and lentils then drain the sweetcorn and add to the pan.
  5. Top up with more water if the ingredients aren’t all covered.

There you have it!

Spaghetti Bolognese



  • Onion – diced
  • Garlic – crushed
  • Peppers – diced
  • Mushrooms – sliced
  • Olive Oil
  • Bolognese mix
  • Passata
  • 1 pint of cold water
  • Tomato puree
  • Mixed herbs
  • Black pepper


  1. Sautee the onions, garlic, peppers and mushrooms in olive oil.
  2. After 5-10 minutes, add the passata, cold water, tomato puree, mixed herbs, black pepper & bolognese mix. Simmer for 20 minutes.
  3. Add boiling water to another large pan, add some salt. Add spaghetti and boil (see timings on the packet).
  4. Drain through a colander and serve with the sauce.

Vegetable lasagne

This recipe is great because you can re-use the recipe for the bolognese (shown above).

White/Cheese Sauce Ingredients

  • 25g Plain Flour
  • 25g Soya butter
  • 1 pint Unsweetened Soya Milk
  • 1 Block Violife Original Cheese

White sauce method

  1. Melt butter in a saucepan
  2. Sieve the flour into the pan and keep stirring for 5 minutes
  3. Add the milk, a little at a time.
  4. Keep stirring to make sure there are no lumps and the mixture doesn’t stick to the bottom of the pan.
  5. Simmer for 10 minutes, and keep stirring.  Add salt and white pepper.
  6. Remove from the heat, and add the grated cheese.

Layering the lasagne

I usually opt for a layer of bolognese, then white sauce, then pasta and repeat about three times when I top the white sauce with grated cheese instead of pasta!

Three easy, simple recipes that are quick to make!  They are also similar enough that you’ll need the same ingredients for some of them but different enough to stop you from getting bored!

Good luck, and happy vegan-ing!

More articles in The Inept Chef
  1. The Inept Chef: Fang-tastic Food Ideas for Halloween
  2. The Inept Chef: Trick or Treat Yo’ Self
  3. The Inept Chef: Easy and Delicious Vegetable Stuffed Aubergines
  4. The Inept Chef: Three Easy Recipes for New Cooks
  5. The Inept Chef: Recipes for World Vegan Day 2017
  6. The Inept Chef: Summer Treat: Strawberry Nutella Bites Recipe

Third year PAIR student and head of events. Also The Edge's live editor and 2016-17 opinion editor. Fan of cats, gigs and a tea lover - find me rambling about politics and cats @_Carly_May on Twitter.

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