Shepherd’s Pie Recipe ~ vegan

This is such a delicious, simple dish which is perfect to serve if you are hosting, or a great meal prep option which you can eat over a couple of days or even freeze!

food, glorious food

The beauty of it is that you can really use whatever ingredients you have on hand for the “mince” filling – so feel free to substitute any vegetables I used for other things. I will say that carrots, mushrooms and onions form a delicious base. As for the “meaty” substitute, opt for either of the following: brown/green lentils, black beans, TVP, soya mince, tempeh mince or a mixture of either.

This recipe serves ~6 people so adapt accordingly.


  • 2 large carrots
  • 3 yellow onions
  • 5 large mushrooms or 8-10 smaller ones
  • 6-8 white potatoes (depends a little on their size, you want them to cover roughly the entire area of your chosen oven dish when you lay them out on the counter
  • 1 block of tempeh (~200 g)
  • 1/2 cup dry green lentils or just use 1 tin of lentils
  • dairy-free single cream alternative e.g. Alpro cuisine soya, oatly cream
  • 2 tbsp tomato purée
  • ~200mL tomato passata
  • spices & herbs: salt, pepper, turmeric, smoked paprika, cumin, thyme, persil, garlic powder
  • 2 tbsp rapeseed oil
  • I didn’t use these but might be nice: sunflower seeds (mixed with mince), garlic cloves, olives, chopped tomatoes.


  • boil your lentils (unless you are using a tin) and peel + chop your potato and boil these too. mince your tempeh block in a food processor. set aside when done.
  • you can either chop your veggies… or use a food processor which takes about 1 minute to do, and is what I do. blitz carrots, onion and mushroom together. transfer your veggies to a pot on medium-high heat and stir, stir, stir. you want them to release most of their liquid.
  • once you are satisfied that your veggies are somewhat cooked and have reduced in size, add in your lentils and minced tempeh.
  • season with tomato purée, spices and herbs. add in your tomato passata. you do not want the mince to be runny so add a little liquid at a time, just enough so the tempeh soaks it up and cooks, and prevents it from being dry.
  • drain your boiled potatoes and mash ’em up. add in your dairy-free cream alternative (or milk + margarine), salt and pepper. leave some small potato chunks in for texture.
  • transfer your mince to an oven dish.
  • portion out the mashed potato as shown in the photo: first as dollops, which you can then spread out using a spatula or fork.
  • use a fork to make some nice marks into the mashed potato.
  • brush oil (or portion out tiny pats of margarine) on top of the mashed potato.
  • cook in the oven at 200 degrees Celsius for 20 minutes. turn to broil/grill setting for an extra 3-5 minutes at the end, keeping a close eye on things so nothing starts to burn.
  • finished! serve with a side salad and nice sauce.
before flattening & cooking
fresh out the oven!

Wholewheat pizza recipe

Here follows the recipe I used to make these wholewheat pizzas! I looked up several different recipes and ended up just mixing things a little randomly, and wanted fast results so didn’t let the dough rise for very long but it turned out pretty great!

Dough ingredients

  • 1 packet of fresh yeast (42g)
  • 2dl lukewarm water (mix cold & boiling, make sure temperature is adjusted to suit whatever yeast type you’re using)
  • 3-4g salt (a bit more than half a teaspoon)
  • 1 tsp sweetener e.g. sugar, agave, maple syrup
  • 3 tbsp vegetable oil
  • 2 dl white flour + 3 dl wholewheat flour plus extra

Dough method

  • Crumble the fresh yeast into a large bowl.
  • Add your water, oil, sweetener and salt. Mix.
  • Add 2dl of white flour.
  • Add in your wholewheat flour little by little. Eventually you’ll be able to plop out the sticky dough on a floured work bench surface. I probably ended up adding 4-5dl of flour in addition to the initial 2dl of white flour. But I didn’t measure too precisely – sorry 😬
  • Knead and incorporate flour until the dough isn’t too sticky to handle. Grease the bowl, transfer the dough and cover with cling film. Let rise until doubled in size for about 1.5 hours.
  • Turn on the oven to 250°C.
  • Then portion out dough to make your pizza bases: I had enough for two medium sized pizzas which fed 3 people easily, probably could have been shared between 4!
  • Make sure to leave an outer rim which will form the crust – don’t flatten or touch it excessively.
  • Top with tomato sauce, vegan cheese and whatever else you would like!
  • Chuck in the oven for 15 minutes, paying attention toward the end and prolonging in 3-5 minute increments depending on how well done you want your pizzas to be. If your oven does a hot blast use it to crispen up and char the pizza at the very end (there is a proper term for it which I can’t remember right now oops).
  • Enjoy!

Tomato sauce

I minced 4 garlic cloves and chopped up one fresh tomato, and let it fry in a pot for a while until the tomato was mushy. Then added tomato passata, some agave syrup and a whole heap of spices… follow your heart! Tips: basil, smoked paprika, onion and garlic powder, turmeric, chilli…

I hope you enjoy this recipe and give it a go 😊

Converting fresh yeast to dry yeast:

10 minute lentil bolognese ~ vegan recipe

An easy and cheap vegan recipe to tickle your tastebuds ❤️

Happy Sunday!

Sometimes, when I’m stuck as to what to cook, it’s best to take it back to basics. Here’s a recipe for one variation of vegan bolognese. There are literally endless opportunities and I have made many different types of vegan bolognese style dishes – this is just one version I made the other day. It’s hella cheap and easy and accessible (I hope) 🍝

Enjoy ❤

| Ingredients |

  • 1 red onion
  • 2-3 cloves garlic (or sub for garlic powder)
  • 1 large carrot
  • 3-4 tbsp rice, oat or soy cooking cream/mylk
  • 1 can green lentils
  • 1 can chopped tomatoes
  • 1 tbsp tomato purée
  • Lots of spinach: it will all reduce!
  • Spices to taste: garlic powder, onion powder, smoked paprika, chilli, turmeric, black pepper, salt, Herbes de Provence, basil

| Instructions |

    Start cooking your pasta, if you’re gonna be having some (would recommend)
    Chop the onion, garlic and carrot.
    Fry up onion + garlic in a pan on high heat, then turn down.
    Add in the carrot.
    Add in tomato purée and cooking cream/mylk. Stir frequently so nothing sticks.
    Add in your chopped tomatoes, rinse and drain the lentils, add these too.
    Add in your spices and spinach.
    All done at this point to be honest, but I would recommend letting it all simmer for a little while, stirring lots and making sure you’re happy with the seasonings.
    Serve with pasta and fresh herbs, hot sauce, tahini, nutritional yeast… whatever takes your fancy!

And that’s that! Hope you’ve been inspired to give this a go 🙂

All the love in the world,

xo Linda

Find me on Instagram @lindadoesvegan 🙂

Vegetable noodles ~ vegan

Hello hello!

Today, I’m sharing a recipe that’s so easy it shouldn’t really be called a recipe. This is to show you how easy, tasty and healthy vegan food can be. I’m calling this vegetable noodles, because that’s pretty much what it is, and very flexible. Feel free to vary the veggies and noodles as you like.

For this bowl, I used chickpeas and soba noodles, but I think smoked tofu cubes would be delicious too


  • 1 red onion, chopped
  • 2-3 cloves garlic, chopped/minced
  • 1 tbsp tomato purée
  • 2 tomatoes, chopped
  • 3-4 handfuls of a leafy green such as kale, spinach or pak choi
  • fresh coriander and/or parsley
  • 1 courgette (aka zucchini)
  • 10ish mushrooms
  • 1 can chickpeas (or black beans, packet of tofu, vegan mock meat)
  • noodles such as soba noodles or rice noodles
  • spices: turmeric, black pepper, smoked paprika, cumin
  • optional: sesame oil, salt

How to

  1. Boil water for your noodles.
  2. Fry the onion in a pan. I fry it without oil, gradually adding some water and adding a lid to steam/sautée (MicTheVegan has a good video on frying without oil).
  3. Add in the garlic, and the tomato paste. Garlic burns faster than onion, which is why we add it in after.
  4. Make your noodles according to the instructions. Keep an eye on the time so you can take them off the boiling water in time, and perhaps rinse with cold water.
  5. Chop up your veg in the meantime.
  6. Add in the mushrooms, courgette, and tomatoes.
  7. When the veg mix has reduced down a little, add in the greens. Cover to steam in order for them to shrink down.
  8. Make sure you’ve got the noodles under control, if you haven’t already!
  9. Add in your fresh herbs.
  10. Add in your beans/tofu/mock meat.
  11. Add in your spices and, if you wish, sesame oil.
  12. Let everything cook together in the pan, with a lid to cover it.
  13. Make sure you’re happy with the scents and taste of the food.
  14. Plate up! I recommend topping with soy sauce, sesame seeds, and a hot sauce of your choice.
  15. Finally, let me know if you gave this a go, or have any questions 🙂

I hope you enjoy giving this recipe a go, or even that it just gave you some inspiration (the latter is basically how I function, I never follow recipes properly haha)

All the love in the world,

Linda xo

Why I went vegan ~ 2 yr veganniversary

The purpose of cow’s milk, is to turn a 65 pound calf into a 700 pound cow – Dr Michael Klaper

Two years ago, I’d just decided to go plant based because of physical and mental health reasons. I’d been vegetarian/pescatarian and gradually phasing out animal products for a while, in particular milk – although I was on a low carb diet, and consumed large amounts of cheese and egg whites on the daily. I didn’t have any trouble giving up meat, as the connection between killing animals and their flesh ending up on your plate, was fairly straightforward for me to make. The whole story about why I went plant based is slightly different to my gradual developing an understanding for and adopting a vegan lifestyle. I want to focus on the latter here.

I am a medical student, and I place scientific arguments highly when it comes to level of credibility; therefore, I knew I would only go vegan if it was “safe” to do so, and I delved into a world of Netflix and YouTube documentaries as part of my research. (buuuut to be honest, right now, I would remain vegan even if research came out which showed that it’s deadly, because I’m committed to veganism for ethical reasons at this point too lol)

Being vegan makes sense.

No, really. Think about it. Eating animal products in this day and age, is not only illogical, but also unnecessary. This is, of course, assuming one has the privilege of learning about veganism – many don’t, or don’t know its benefits, or think that adopting a vegan diet is something for only rich white kids who have copious amounts of avocado toast on the daily.

I think, that in order to go vegan, you need to personally fully embrace the truth. You need to completely face the facts, realise that they don’t align with your current actions, and subsequently change the way you behave so that your actions may align with your values.

The trigger for me – what made me realise that I now knew something I couldn’t unsee or unlearn – was a sequence from the documentary Cowspiracy. In it, Dr Michael Klaper talks about dairy. It all boils down to a very basic things: cow’s milk is for baby cows. Just as dog’s milk is for puppies, giraffe’s milk is for baby giraffe’s, sheep’s milk is for lambs, and human breastmilk is for cute little human babies. Simple as that.

If you’re finding yourself bored of my writing, press “play” and watch this! Or finish reading this post first, and scroll back up:)

I don’t know why, but that one fact was the one that completely changed everything for me. And I have continued learning ever since. I love watching videos about ethical debates on veganism, such as those Earthling Ed puts up on YouTube. Logic and simple facts win every time.

I am also endlessly fascinated by the health aspect of a wholefoods plantbased diet. Of course, I don’t believe that diet can cure any disease. I do believe that good nutrition is important to support your health, and a powerful tool alongside all the amazingly effective drugs and treatments that have been developed in centuries leading up to the present time.

Now, I am actually getting ready to go out for dinner with my family as a little celebration 🙂 Therefore, I’m running out of time to write!

I’m going to resort to a list of key points:

  • the dairy industry is closely linked to the meat industry and death. I know many vegetarians (such as myself) aren’t aware of this, but it sadly is true. If the “not your mom – not your milk” argument I outlined above wasn’t enough to put you off dairy, know that dairy cows’ lives are hellish. They don’t just produce milk, they have to be pregnant in order for their bodies to produce breast milk for their calves. Farmers repeatedly impregnate cows unnaturally, and their bodies are essentially used as birthing and milking machines. When a dairy cow tires out (which is maaaany years before she would die of natural causes), she is rushed off to slaughter. And the baby cows who were supposed to get her breastmilk? Well, they are formula fed and grow up to be like their mothers (if female), or killed for veal meat (if male)
  • eggs are chicken periods. ew. gross… they are also not essential for human health, and very high in cholesterol (which we don’t need, as humans are perfectly capable of producing their own). Furthermore, male chicks in the chicken industry are ground up in a big blender on day 1 of their life. sickening, right? Now, I used to love the taste of eggs, and I probably still would, but I am really happy that there are many vegan egg alternatives (wooooop woop, keep your eyes peeled for some recipes coming this way)
  • fish are not vegetables. fishing is killing our seas, our planet, and many near-extinct other types of animals as by-catch.
  • animal products are non-essential for optimal health, and in most cases seriously increase mortality and morbidity. Plant Proof is an excellent resource to learn more about this.
  • there literally is an insane amount of vegan products available on the market today – that is, food in addition to “normal” vegan food which encompasses literally every vegetable, fruit, legume seed and grain on earth. I can guarantee to you, that there will be a satisfying enough alternative for any animal product that you like – cheese, milk, yogurt, sandwich spread, sausage, burger…

With that said, I am now off to eat some delicious vegan burgers 😀

If you’ve read all of this, I’m honoured and I love you!! Leave me a comment below or connect with me on Instagram.

All the love in the world,

xo Linda