Post vegan week

Written by Lifestyle

Vegan food isn’t hard to track down in Newcastle. Apps like Happy Cow or Trip Adviser can help you find your local options, but I find that most menus cater to herbivore visitors anyway, and you’d be hard pressed to find a coffee shop that didn’t offer at least one milk alternative. There’s also no need to be disheartened if you’re tired of meat substitutes and falafel wraps because Newcastle’s independent scene boasts a whole host of more inventive vegan-friendly eats.

If it’s breakfast you’re after, then Heaton is the perfect location. It’s a bit further out from the city centre but if it’s a vegan full English or an artisan avocado on toast you’re after, then a brisk walk to the Sky Apple Café, the Shoe Tree café or the Wild Trapeze will not be regretted. The Wild Trapeze tofu scramble is seasoned with turmeric and it comes with a massive pile of mushrooms and spinach- what’s not to love! For something you couldn’t make at home, try the Sky Apple Café hash brown pancakes and revel in the fact that you can actually have chocolate on your cappuccino.

If you’re having a mid-day snack attack that the Pret a Manger almond butter cookie just can’t satisfy, then head to the Fenwick food hall to pick up a Naked Deli cheesecake. I don’t even like cheesecake, but the Snickers equivalent is worth getting a loyalty card for. Cake Stories in Jesmond also currently offers 5 vegan cake options as well as a savoury menu.

If you’re looking for an indie dinner then Lost and Found Social located on the top floor of STACK has a bao bun, dumpling soup and lotus roots all suitable for the meat-free munchers. Or for a twist on traditional pub food The Ship Inn in Ouseburn has the most amazing selection dishes from Kimchi to Tofu fish and chips.

If you’re bank balance is holding you back from eating out though, then don’t worry about missing out, cooking at home has so much scope for creativity. The internet is an amazing source for all recipes and inspiration, eating vegan is about so much more than carrot sticks and Oreos. There are so many foods I had never even thought to try before, like Butternut squash but now this risotto is one of my absolute favourites.

Pumpkin Risotto

Serves 3


1 Butternut squash

2 tsp Paprika

200g Brown rice

½ lemon


(peanut butter/tahini optional)


Baking tray


Medium saucepan


  1.     Begin by putting the rice on to boil.
  2.     Whilst the rice is cooking, roughly peel the butternut squash and chop it into bite size cubes.
  3.     Lay the butternut squash out onto a baking tray and sprinkle with the paprika before baking at 190°C for 15-20 minutes.
  4.     Check the rice to see if it needs more water.
  5.     When the butternut squash is soft remove from the oven and blend or mash ¾ of the tray with the lemon juice, salt, pepper, ½ cup of water and peanut butter or tahini if using (if mashing add water gradually).
  6.     When the mixture is smooth add to the rice with the remaining squash pieces.

NOTE: I normally serve it with peas or spinach, but it can be eaten by itself or with any of your favourite vegetables.

It can be stored in the fridge in an airtight container for up to 3 days.

For more restaurant and recipe ideas, check out my Instagram: @veg.and.beauty



Last modified: 16th November 2018

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