In The Spotlight with Janice Elson (UK)
Spotlight Questions !
At what age did you become vegan?
I became vegan when I was 48.
How long have you been vegan?
I have been vegan for 13 years.
Did you transition from vegetarian to vegan?
Yes, I was veggie for 17 years before becoming vegan.
What was your main reason for choosing a vegan lifestyle?
I’d wanted to be a vegan for many years but was made to feel I was going a step too far if I did. I used to get a lot of migraines and decided that maybe dairy was the reason, however I think I was just looking for a reason to justify to my friends and family this next step. How silly!!!
Are there other vegans in your household?
No. One son is a carnivore and one a veggie and neither of them live at home now.
What is your favourite type of cuisine?
I love good old British food really and have veganised quite a lot of old favourites!
If you had to choose just one favourite ingredient you like to use in your cooking, what would it be?
I use a lot of red lentils.
What is your favourite vegan food product?
soya mince probably…so versatile.
What is your favourite vegan non-food product?
Most definitely my vegan boots from the Vegetarian Shoe Shop in Brighton.
What would be your top tip for someone wanting to transition to a vegan lifestyle ?
I would recommend adding as many friends as you can find on Facebook, any vegan bloggers, never be afraid to ask any question however silly it might seem. Vegans are generally happy to help a newbie. Don’t beat yourself up if you make a mistake, it’s a learning process.
Lastly, you will upset a fair few of your meat eater friends but don’t take it to heart. Always keep in mind that it is estimated that a vegan can save 198 animals lives a year and that is something to be proud of.
Scroll Down for Janice’s recipe for Quick and Easy Baked Bean and Sausage Casserole
Quick and Easy Baked Bean and Sausage Casserole
Reader Recipe – Submitted by Janice Elson
 30 Minutes |
 Serves 2 |
 kcal per serving |
INGREDIENTS
6 vegan sausages (I used Vbites Lincolnshire Sausages)
1 tablespoon vegetable oil
3 cloves garlic, minced
120 g (4 oz) mushrooms, chopped
2 celery sticks, chopped
120 g (4 oz) frozen peas
120 g (4 oz) tinned or frozen sweetcorn
1 large tin baked beans in tomato sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon marmite
60 g (2 oz) sultanas
300 ml vegetable stock (I used Kallo)
METHOD
1. Begin by frying the sausages for 2-3 minutes in the oil in a large frying pan. When browned remove and put to one side.
2. Now add the onion and garlic to the pan and fry gently for around 5 minutes until softened.
3. Add the mushrooms and celery and continue to fry for a further 2-3 minutes.
4. Chop the sausages into bite sized pieces and add to the pan along with the peas, sweetcorn and baked beans. Mix well
5. Now add the pepper, marmite, sultanas and vegetable stock and bring to a simmer.
6. Simmer for 20 minutes until the casserole is think but not dry, adding a little more stock if needed. Serve.
RECIPE NOTES
Janice suggests serving with mashed potatoes or rice. I served mine with cauliflower rice.
RECIPE TIPS
The finished dish, as Janice points out, should be “rib stickingly good”, so be careful not to add too much stock.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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