A Vegan Student
I’m Ben.

I'm a vegan student in Southampton and I blog about the food I make.

If you'd like to chat, or ask me about anything I post, please send me a message.

Otherwise, you can filter my recipes by clicking here.
Vegetable and Avacodo Pizza
The easiest thing in the world to make, but also easily one of the most delicious. I cheated a fair bit with this - making your own base and sauce isn’t hard and the results speak for themselves!
Ingredients:
Pizza base
Pizza sauce
1 red pepper
1 yellow pepper
1 onion
A few mushrooms
1 avocado
Basil
Preheat the oven to 220°C. Spread the sauce on the base and top with the chopped vegetables and avocado. Roast in the oven for 14-6 minutes until the base is done. Top with torn basil leaves and you’re done!

Vegetable and Avacodo Pizza

The easiest thing in the world to make, but also easily one of the most delicious. I cheated a fair bit with this - making your own base and sauce isn’t hard and the results speak for themselves!

Ingredients:

  • Pizza base
  • Pizza sauce
  • 1 red pepper
  • 1 yellow pepper
  • 1 onion
  • A few mushrooms
  • 1 avocado
  • Basil

Preheat the oven to 220°C. Spread the sauce on the base and top with the chopped vegetables and avocado. Roast in the oven for 14-6 minutes until the base is done. Top with torn basil leaves and you’re done!

Thursday, 30 May 2013
Penne With Summer Vegetables and Herbs
Something to get you in the mood for summer weather. Really easy to make and delicious. The trick is roasting the vegetables - the flavour this brings out is well worth the wait.
Ingredients:
1 punnet of cherry tomatoes
1 tin of sweetcorn
1 large courgette
1 onion
2 cloves of garlic
Fresh basil
Fresh oregano
Pine nuts
Penne
Preheat the oven to 200°C. Chop all the vegetables finely and coat in olive oil and a little salt and pepper. Set the corn to one side, and place the rest on a baking tray and roast in the oven for about 40 minutes, until they’re caramelising. Add the corn after half an hour so that it doesn’t burn.
Cook the pasta (I add a veg. stock cube in with the water to give it a little extra flavour. Toast the pine nuts over a medium heat for a few minutes until fragrant.
Combine the pasta, vegetables and pine nuts in a large frying pan, along with a little olive oil and chopped basil and oregano, and season to taste.

Penne With Summer Vegetables and Herbs

Something to get you in the mood for summer weather. Really easy to make and delicious. The trick is roasting the vegetables - the flavour this brings out is well worth the wait.

Ingredients:

  • 1 punnet of cherry tomatoes
  • 1 tin of sweetcorn
  • 1 large courgette
  • 1 onion
  • 2 cloves of garlic
  • Fresh basil
  • Fresh oregano
  • Pine nuts
  • Penne

Preheat the oven to 200°C. Chop all the vegetables finely and coat in olive oil and a little salt and pepper. Set the corn to one side, and place the rest on a baking tray and roast in the oven for about 40 minutes, until they’re caramelising. Add the corn after half an hour so that it doesn’t burn.

Cook the pasta (I add a veg. stock cube in with the water to give it a little extra flavour. Toast the pine nuts over a medium heat for a few minutes until fragrant.

Combine the pasta, vegetables and pine nuts in a large frying pan, along with a little olive oil and chopped basil and oregano, and season to taste.

Monday, 4 February 2013
Red Thai Curry Soup
My housemate noticed that nearly everything I’ve been eating lately has been eye-wateringly spicy. What can I say? I’m a culinary masochist.
This soup easily one of the most flavoursome dishes I’ve ever made. The ingredients can all be picked up pretty cheaply and it really doesn’t take much more time or effort to make your curry paste from scratch. Trust me, if you’re able to, the difference from store-bought in taste is incredible.
Make it as spicy as you can handle: this is the kind of food that makes the colder months worth it. I’m pretty sure it would work great with some peanuts on top if you wanted to add a little extra protein punch to this super-food combo.
Ingredients
A couple of medium sweet potatoes
1 200g bag of kale
1 tin of chickpeas
1 onion
1 tin of coconut milk
~3 cups of vegetable stock (add more or less depending on how brothy you want it, bare in mind the rice tends to absorb a lot of the liquid)
A couple of portions’ worth of rice
Red Thai Curry Paste
2 red chillies (or however many you fancy)
2 cloves of garlic
The zest of 1 lime
2 stalks of lemon grass
1 2cm piece of ginger
1tbsp of tomato purée
2tbsp soy sauce
1tsp sesame oil
Blend all the ingredients for the curry paste together (or, if you don’t have a blender, chop them as fine as possible and then mash together until it’s a good consistency). Set aside.
Fry the onion for a few minutes until tender. Add the sweet potato for a minute or two then stir-in the curry paste, coating both. Add the chickpeas, kale, coconut milk, and stock, give it a really good stir, and then simmer on a low heat for about half an hour.
Meanwhile cook the rice however you like and stir-in before serving. Easy!

Red Thai Curry Soup

My housemate noticed that nearly everything I’ve been eating lately has been eye-wateringly spicy. What can I say? I’m a culinary masochist.

This soup easily one of the most flavoursome dishes I’ve ever made. The ingredients can all be picked up pretty cheaply and it really doesn’t take much more time or effort to make your curry paste from scratch. Trust me, if you’re able to, the difference from store-bought in taste is incredible.

Make it as spicy as you can handle: this is the kind of food that makes the colder months worth it. I’m pretty sure it would work great with some peanuts on top if you wanted to add a little extra protein punch to this super-food combo.

Ingredients

  • A couple of medium sweet potatoes
  • 1 200g bag of kale
  • 1 tin of chickpeas
  • 1 onion
  • 1 tin of coconut milk
  • ~3 cups of vegetable stock (add more or less depending on how brothy you want it, bare in mind the rice tends to absorb a lot of the liquid)
  • A couple of portions’ worth of rice

Red Thai Curry Paste

  • 2 red chillies (or however many you fancy)
  • 2 cloves of garlic
  • The zest of 1 lime
  • 2 stalks of lemon grass
  • 1 2cm piece of ginger
  • 1tbsp of tomato purée
  • 2tbsp soy sauce
  • 1tsp sesame oil

Blend all the ingredients for the curry paste together (or, if you don’t have a blender, chop them as fine as possible and then mash together until it’s a good consistency). Set aside.

Fry the onion for a few minutes until tender. Add the sweet potato for a minute or two then stir-in the curry paste, coating both. Add the chickpeas, kale, coconut milk, and stock, give it a really good stir, and then simmer on a low heat for about half an hour.

Meanwhile cook the rice however you like and stir-in before serving. Easy!

Sunday, 20 January 2013
Guacamole Pitas With Giant Chips
Definitely need something to bring in some warmth with all this snow we’ve had over the last few days. Giant chips take a little longer in the oven but I think they’re worth it; they end up coming out like a cross between roast potatoes and wedges: gorgeous.
Ingredients
potatoes
a few avocados
a red onion
a red chilli
1 clove of garlic
1 tomato
1tsp of cumin
1tbsp chopped coriander
chilli powder
salt & pepper
olive oil
pita breads
Pre-heat the oven to 200°C. Wash and slice the potatoes as thick as you like. Place in a mixing bowl along with a good splash of olive oil, chilli powder to taste and salt & pepper. Roast in the oven for about 30-40 minutes, turning halfway through.
Dice the onion, red chilli, garlic, tomato and coriander. Put in a mixing bowl along with the avocado, cumin, and a little salt to taste. Mash until smooth.
It’s as easy as that!

Guacamole Pitas With Giant Chips

Definitely need something to bring in some warmth with all this snow we’ve had over the last few days. Giant chips take a little longer in the oven but I think they’re worth it; they end up coming out like a cross between roast potatoes and wedges: gorgeous.

Ingredients

  • potatoes
  • a few avocados
  • a red onion
  • a red chilli
  • 1 clove of garlic
  • 1 tomato
  • 1tsp of cumin
  • 1tbsp chopped coriander
  • chilli powder
  • salt & pepper
  • olive oil
  • pita breads

Pre-heat the oven to 200°C. Wash and slice the potatoes as thick as you like. Place in a mixing bowl along with a good splash of olive oil, chilli powder to taste and salt & pepper. Roast in the oven for about 30-40 minutes, turning halfway through.

Dice the onion, red chilli, garlic, tomato and coriander. Put in a mixing bowl along with the avocado, cumin, and a little salt to taste. Mash until smooth.

It’s as easy as that!

Anonymous:
Hi Ben, I go to college in Indiana and just started a blog called College Cooking Chronicles. I have been googling other college cooking blogs (they are more difficult to find then regular cooking blogs!) and stumbled upon A Vegan Student. I was wondering how you advertise your blog to get people to read it? I have just started mine, and am eager to get people reading it! Thank you, Amy

Hey Amy. I don’t advertise at all really, I’m pretty much word of mouth. I’m lucky and have a lot of really great people reblog me! Occasionally my stuff ends up on some pretty big blogs, I guess that helps drive people this way too. I’ve started including a little watermark on my photos just to help it along.

I’ve submitted a few recipes to a couple of online magazines in the past as well. I definitely recommend if you’re just starting out, they’re always looking for examples of young vegan cooking. Chickpea had one of mine a while ago, give them a try!

Best of luck!

hiya, im in my first year at solent uni :), im primarily vegan but i do eat fish. Where do u think are the best places to shop around southampton central? I'm currently relying on Asda...but its not the best place!

I’m based Portswood end so I don’t venture into town tooo often but I do know there’s a great market on… Fridays? Or maybe Saturdays. Or both! It’s at the Bargate, you can’t miss it. Probably worth having a look you may be able to find better stuff than at ASDA. Happy eating!

 
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