Vegan recipes for a convalescent please ?

[CurlewKate]

I have a friend who has been ill and has lost a lot of weight and has no appetite. What can I make that's vegan, tempting, tasty and has a lot of nutrition in a small portion? I made a mushroom risotto with nutritional yeast and a very mild vegetable curry with coconut milk and they went down well. Any other ideas? Not too much processed stuff, please.

thecheaplazyvegan.com/vegan-take-on-toowoomba-pasta-from-outback-steakhouse-creamy-spicy-pasta-recipe/

I love this. I use smoked paprika instead of gochugaru and it works very well. I don't add nutritional yeast at the end because I don't like it but your friend might.

This is good too.

thinlyspread.co.uk/meat-free-monday-red-dragon-pie/

That pasta in particular looks amazing -thank you! I'm quite happy with vegan cooking in general, but in these circumstances, no dairy products is making my

Sorry-making my brain freeze!

This a really nice tagine recipe, don't be put off by the seemingly long list of ingredients, it's pretty standard store cupboard stuff with the exception of the orange water which I've always left out.

West African peanut stew www.telegraph.co.uk/recipes/0/vegan-african-peanut-stew-recipe/

Chickpea burgers www.mob.co.uk/recipes/biminis-spiced-chickpea-burger

Vegan dark chocolate and a small bit of coconut oil melted together then mixed into some nuts and seeds (which I usually toast in the oven first to bring out the flavour), add chopped dried fruit or shredded coconut if you fancy it, press into lined baking tin and refrigerate til firm. Cut or break into chunks. Lots of good calories and nutrients for if they fancy something a bit sweet (but not sickly)

I make a miso ‘stew’ which is stir fried vegetables, cashews/peanuts, mushrooms and tofu in a miso broth. Add soy sauce. Add spice (eg chillies) to taste, and seasoning. Serve with rice and/or noodles for some extra calories and carbs.

Miso broth can be as simple as mixing miso paste from a jar with hot water.

This ‘stew’ is full of protein, and has calcium, and the fermented miso and soy are excellent for the gut biome.

Tofu should be ideally squeezed and marinaded before use in a hot umami sauce.

I make a big batch, store it in the fridge, and eat it over the course of a few days, for gut health and general well-being.

Peanut butter is good as it is high fat and protein, other nuts can be good too. A smoothie with almond milk and peanut butter is easy to drink.

I have a rice cooker so rice with a few nuts and some veg in made with veg stock.

I make an 'Asian broth' 1 piece of frozen ginger, one piece of frozen garlic and a stock cube - add boiling water and put on the hob and then add anything you feel like I like crunchy pork but obviously not for a vegan, broccoli, spring onions, sweet corn - what ever is in the fridge.

Beans on toast - I always seem to be saying beans on toast but it is easy to digest and quick to make - if you use a bread with nuts and seeds you up the nutrition.

“Beans on toast - I always seem to be saying beans on toast but it is easy to digest and quick to make - if you use a bread with nuts and seeds you up the nutrition.”

I absolutely agree that ‘stuff on toast’ is massively underrated! I wrote a small cookbook for students once as many of ours needed ideas for feeding themselves over the summer for next-to-nothing and (vegan) wholemeal supermarket bread is still cheap, and so is beans on toast, tinned tomatoes on toast, spaghetti hoops on toast, yellow-stickered mushrooms on toast, and soup & toast.

Gluten free alternatives include replacing the bread with a microwaved potato.

And there’s the old standby, dhal made with lentils, tinned tomatoes and any vegetables and store cupboard spices & dried herbs knocking about.

Thank you. Some lovely recipes on here-and not just for her! I had completely forgotten about peanut butter I have a delicious peanut butter noodle recipe. I think part of my problem is that we eat a range of vegetarian, vegan and meat meals and I'm finding myself panicking about which is which....

What about kitchari? There are lots of variations, this one is very lightly spiced.