Plant Shift

love ♥ living ♥ vegan

Following a plant-based or vegan lifestyle, is about food, drink, clothes, shoes, body treatments, hair products and more. 

It's a conscious decision to think, walk and possibly, talk a better lifestyle. 

I support individuals who are thinking about making the shift, as well as, those who have already begun their plant-based journey.

Filtering by Tag: broccoli

Recipe: Spaghetti with vegan mince and vegetables within 25 minutes

I fancied some spaghetti and I wanted t make my own sauce so here's what I did. This recipe serves 2.

Ingredients for spaghetti with vegan mince and vegetables

  • 2 handfuls of spaghetti
  • 1/2 a small bunch of broccoli
  • 3/4 of a small courgette
  • Olive oil
  • 5 cherry tomatoes
  • Tomato Purée
  • Salt
  • Pepper
  • A handful of vegan mince

How to make spaghetti with vegan mince and vegetables

  1. Put some spaghetti on the boil 
    1. Put some boiling water in a pan and hold the spaghetti
    2. Within about 20 seconds, it will begin to soften, so you can bend the spaghetti around the pan, which means you don't have to break it into pieces
    3. Give it a stir now and again
    4. Chop the broccoli and the courgette 
    5. Put some olive oil in a pan
    6. Add the broccoli and courgette when the oil is hot
    7. After 5 minutes add some whole cherry tomatoes
    8. Add a little tomato purée
    9. Add salt and pepper to taste
    10. Add the mince and stir
    11. Put the lid on the pan and let it cook
    12. When the spaghetti is ready, drain it, add some vegan margarine and mix it up

Serving suggestion

When I served it,  I made a circular shape with the spaghetti leaving a hole in the middle for the vegetables.


Recipe: Quinoa served with tofu and broccoli cooked in soya sauce

This recipe makes a quick, simple and delicious dish. Whenever I make dishes with for example, quinoa, pasta, cous cous, I load it up with vegetables. I find this lighter on the tummy, healthier and feel more content afterwards.

This recipe serves 2.


  • 1 cup of quinoa
  • Salt
  • About 150g of Tofu
  • 1/2 a small broccoli
  • Coconut oil
  • Soy Sauce

How to make the quinoa

  1. Measure the dry quinoa
  2. The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will make about 3 cups of cooked quinoa
  3. Rinse the quinoa under cold water and drain - it’s handy to use a fine mesh sieve for rinsing it
  4. Put the rinsed quinoa into a saucepan and add cold water - the quinoa to water ratio is 1:2, so use 2 cups of water for every cup of quinoa
  5. If you wish to give it a subtle flavour, add some vegetable stock to the water
  6. Add a little salt
  7. Cover and boil
  8. As soon as it starts to boil, turn the heat down and put the lid over the pan so that's it isn't fully covering it - this will stop it boiling over
  9. Simmer for 15-20 minutes - the quinoa becomes transparent when it’s cooked, except for a little spiral sprout
  10. If the quinoa is tender but there’s excess water in the bottom of the saucepan, leave the lid off completely for a few minutes until the water evaporates
  11. When it's done turn off the heat, put the lid on and let sit for about 5 minutes
  12. Use a fork to fluff up the quinoa and then serve it up

How to make the vegetable part of this dish

  1. Chop some Tofu
  2. Chop some broccoli
  3. Put a bit of oil in a wok
  4. Add the broccoli first
  5. Add some soya sauce
  6. Let it cook with the lid on using a medium/high heat
  7. Add the Tofu when the broccoli  is half done
  8. Mix and add to the plate of quinoa