nomeatdisco

NEW NOMEATDISCO PLATFORM 🌽 So I’ve been working hard to bring a new fully exclusive platform for you guys. This new platform brings you loads more functionality, like: - Adjustable Serving Sizes - Nutritional Info - Ingredient Substitutes - How to use Leftovers ...And lots of other exclusive Disco content - incl. Running, Photography, Music, Exclusive Content & Discounts, and Early-Access to Events. BUT it’s a constant work in progress, so please let me know what you like and what you think can be improved - this platform is for you! I want to give back to you guys and make it fully customizable to what works for you all! Start your 7 day free trial now at nomeatdisco.com Big love always Sam x #vegan #plantbased #website #nutrition

LIONS MANE GROW KIT 🍄 If you haven’t seen already I’ve created a Lions Mane Mushroom Grow Kit with the guys over at @marvellousmushrooms To give you a head start we’ve set up a discount code for 10% off your first order! CODE: DISCO10 These beautiful kits will give you 2 giant flushes of lions mane mushrooms that you can cook so many different dishes with! Happy growing ❤️🍄 #mushrooms #steak #lionsmanemushroom #meat #vegan

CRISPY TRUFFLE PARSNIP FRIES WITH TRUFFLE MUSTARD MAYO 🍟 I’ve been bringing you some absolute banger recipes for Christmas this year and we’ve elevated the parsnip even higher for the dinner plate! Ingredients For the Parsnip Fries: 500g parsnips (peeled and cut into fry shapes) 2 tbsp olive oil 1 tbsp rosemary 12 tsp truffle dust (@truffleguys ) ½ tsp garlic powder ½ tsp sea salt ¼ tsp black pepper For the TruffleMustard Mayo: 100ml vegan mayo 2 tsp truffle mustard (@truffleguys ) Pinch of salt Optional Garnish: Vegan Parmesan Chopped fresh parsley Flaky sea salt Method: 1. Prepare the Parsnip Fries: Preheat your oven to 200°C (400°F) or set an air fryer to 180°C (360°F). Toss the parsnip fries with olive oil, truffle dust, garlic powder, salt, and black pepper in a large bowl. Ensure they’re evenly coated. Spread the parsnips out on a lined baking sheet, making sure they’re in a single layer (not overcrowded). Roast for 25–30 minutes (or air fry for 15–20 minutes), flipping halfway through, until golden brown and crispy. 2. Make the Truffle Mustard Mayo: In a small bowl, mix the vegan mayo with the truffle mustard and salt. Taste and adjust to your liking. 3. Serve: Arrange the crispy parsnip fries on a plate, sprinkle with chopped parsley and flaky salt if desired. Serve immediately with the truffle mustard mayo on the side for dipping. Pro Tip: For extra crispiness, lightly coat the parsnips in cornstarch before adding the oil and seasonings. #parsnips #veganchristmas #vegan #christmasrecipes #truffle

CHRISTMAS NEWSLETTER WEEK 2 🎄 Another newsletter packed full of Christmas recipes I’ve created for the big day! This week is veggies and sides! Last week’s was brekki and starters! SIGN UP TO THE NEWSLETTER NOW ON MY WEBSITE IN MY BIO!! ☺️ #vegan #christmas #veganchristmas #vegan #christmasrecipes

CHARRED HISPI CABBAGE WITH PEANUT SATAY DRESSING 🥬 Another rogue way to have a veggie at Christmas, but I’m here for it! Let’s live a little and do things differently this year. Ingredients: For the Cabbage: 1 medium sweetheart or savoy cabbage (cut into 6-8 wedges, core intact to hold wedges together) 2 tbsp olive oil ½ tsp sea salt ¼ tsp black pepper For the Peanut Dressing: 3 tbsp smooth peanut butter 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup or agave nectar 1 tsp sesame oil ½ tsp grated fresh ginger 1 small garlic clove, minced 2–3 tbsp warm water (to thin the dressing) To Garnish: 1 tbsp toasted sesame seeds 2 tbsp crushed toasted almonds 1 spring onion, finely sliced Crispy chilli oil Method: 1. Char the Cabbage: Preheat a grill pan, skillet, or outdoor grill to medium-high heat. Brush the cabbage wedges with olive oil and season with salt and pepper. Place the wedges cut side down on the hot pan. Cook for 3–4 minutes per side until charred and slightly softened. Flip carefully using tongs to char the other side. 2. Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic. Add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency. 3. Assemble the Dish: Arrange the charred cabbage wedges on a serving platter. Drizzle generously with the peanut dressing. 4. Garnish and Serve: Sprinkle the wedges with toasted sesame seeds, toasted almonds, and sliced spring onion & coriander. Add chili crisp for extra heat if desired. #christmasrecipes #vegan #veganchristmas #vegan #cabbage #christmasdinner

BRAISED GOCHUJANG SWEET POTATO 🍠 FULL RECIPE IS ON MY WEBSITE IN THE LINK IN MY BIO 🔗 😁 I did a similar recipe to this earlier in the year and I just had to bring it back with some new flavours! This was is an absolute staple on the Christmas dinner table and it’s gotta be done people! #gochujang #sweetpotato #christmasrecipes #veganchristmas #vegan

CRANBERRY BALSAMIC BRUSSELS SPROUTS 🌱 I feel like Brussels are like marmite, you either love them or you hate them! Well I used to hate them. But I’ve come round to loving them with different ways of cooking them. But they do make me fart ALOT!! Ingredients: For the mushrooms: Half a punnet of shiitake mushrooms 1 tbsp smoked paprika 1 tbsp soy sauce 1 tbsp maple syrup Oil For the Brussels: 500g Brussels sprouts (trimmed and halved) 2 tbsp olive oil 2 tbsp smooth cranberry sauce 1 tbsp balsamic vinegar 1 tbsp maple syrup 1 tbsp olive oil ½ tsp sea salt ¼ tsp black pepper To Garnish: Toasted pecans Fresh parsley leaves (optional) Method: 1. Prepare the mushrooms: Heat a large skillet or frying pan over medium-high heat. Add some oil and the mushrooms and season. After a few minutes, go in with the smoked paprika, soy sauce and maple syrup and cook until caramelized. Set aside in a bowl. 2. Prepare the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. 3. Char the Sprouts: Add the sprouts to the hot pan, cut side down. Cook for 3–4 minutes without stirring, allowing the cut sides to char and develop a golden-brown crust. Flip and cook for an additional 2–3 minutes until the sprouts are tender but still crisp. 3. Glaze the Sprouts: Lower the heat to medium. Mix together the cranberry, maple and balsamic with a bit of oil and drizzle it over the sprouts. Toss to coat evenly, letting the glaze caramelize slightly (about 1–2 minutes). 4. Toss and Serve: Add the sprouts to the same bowl as the mushies with the pecans and parsley. Serve in a large bowl on Christmas Day. Pro Tip: If you’re making this for a crowd, char the sprouts in batches to avoid overcrowding the pan, which can cause steaming instead of charring. #brusselsprouts #christmas #veganchristmas #vegan #roastdinner #cranberry

ORANGE & GARLIC INFUSED CONFIT CARROTS 🥕 Welcome to the first episode of 12 Veggies of Christmas! We’ve got off to a flyer! I want to try and take you on a journey through the vegetables we typically get at Christmas and how we can make them slightly different! Ingredients 500g baby carrots (peeled, tops trimmed, or left rustic) 250ml olive oil (enough to cover the carrots in the pan) Zest and juice of 1 orange 4 sprigs fresh thyme 5 garlic cloves, smashed (skins on for mild flavor) 1 tsp sea salt ½ tsp black pepper Toasted sunflower seeds, sprig of thyme & Pecans (for garnish crumb) 1 tsp ground mixed spice 1 tsp smoked paprika 1 tbsp agave syrup Plant based Greek yoghurt to serve Fresh parsley to serve Method: 1. Prepare the Carrots : If carrots are large, halve them lengthwise to ensure even cooking. Keep smaller ones whole for a rustic look. 2. Set Up the Confit: In a deep sauté pan or small ovenproof dish, arrange the carrots snugly. Add the olive oil, ensuring the carrots are just submerged. Add the orange zest, thyme sprigs, garlic cloves, salt, and pepper to the oil. 3. Cook Slowly: Preheat to 150°C (300°F). Cover the dish with foil and bake for 40–50 minutes. 4. Once cooked: in a small ramekin, take the confit garlic cloves out of their skins, mash them in the ramekin with 2 tbsp of the infused olive oil and the juice of the orange and agave syrup and mix together. 5. Make the crumb: toast your sunflower seeds and pecans with a sprig of thyme for a few minutes until toasted. Chop it all up into a fine crumb. 6. Serve: Gently remove the carrots from the oil with a slotted spoon. Arrange the yoghurt on a serving plate and top with the carrots. Drizzle a little of the infused oil over the carrots and sprinkle with the toasted crumb. Garnish with fresh parsley. Pro Tip: Save the leftover oil! It’s packed with flavor and perfect for salad dressings or roasting veggies later. #christmasrecipes #christmas #veganchristmas #vegan #carrots #confit

12 VEGGIES OF CHRISTMAS 🎄 My new series is starting tomorrow, I’ve got so many amazing Christmas twists coming your way! With all the typical veggies we have at Christmas! IF YOU WANT EVEN MORE CHRISTMAS IDEAS, SIGN UP TO MY NEWSLETTER ON MY WEBSITE IN MY BIO! 😁 Big love x #christmasrecipes #veganchristmas #vegan #vegetables #plantbased

POST LONG RUN BREKKI WITH RUNNA 🏃‍♂️ AD So I went out for a 14km long run and used @runna to help me along the way! With its pace zones that you can use with voice in the app or connect to your watch you won’t ever be off pace. I always like a protein packed meal after a long run and I want it quick because I’m hungry! So I made this beans on toast fry up plate! It was so good! Ingredients For the beans: 1 jar of beans 1 can plum tomatoes 2 tbsp smoky bbq sauce 2 tsp smoked paprika 1 tsp garlic powder For the tempeh: Half a block of tempeh 2 tbsp Chipotle agave syrup Large handful spinach 2 cloves garlic 2 vegan sausages 1 ripe avocado Method: 1. Start by adding the beans, tomatoes, bbq and spices to a saucepan and heating over a medium heat. Smash down the tomatoes and bring to a simmer. 2. In a separate pan, crumble up the tempeh and char in some oil. After a few minutes add in the spinach and garlic until wilted down and then add the chipotle agave. 3. Cook your sausages to packet instructions, toast and butter your bread and mash your avocado with salt and pepper. 4. Top the beans on the toast and plate up the rest and enjoy!! #running #breakfast #vegan #run #longrun

NOMEATDISCO’S TOP OF THE POPS - NO. 1 - COCONUT CRUSTED TOFU FILLET WITH LEMONGRASS CURRY 🍛 We’ve made it to number one! I can see why this one was number 1 but also it surprised me. But honestly this was so easy and so delish! Ingredients: Half a block of firm tofu 3 tbsp soy sauce 1 cup desiccated coconut 0.5 cup corn starch Salt and pepper Vegetable oil 3 spring onions 4 cloves garlic 1 thumb piece ginger 1 Thai chili 1 tbsp fresh minced lemongrass 2 tsp turmeric 1 tbsp soy sauce 1 can coconut milk 2 tsp palm sugar or regular sugar Cooked rice Crispy chili oil Fresh coriander Sesame seeds Method: 1. Cut the tofu into slabs and coat them in soy sauce. Set aside. 2. In a pan, fry the spring onions, garlic, ginger, Thai chili, and lemongrass. Add turmeric and soy sauce, then pour in coconut milk. Bring to a boil, then reduce heat and add palm sugar. 3. Combine desiccated coconut and corn starch. Coat the marinated tofu in the mixture. Shallow fry the tofu in vegetable oil until golden on both sides. 4. Serve cooked rice, top with lemongrass curry, coconut crusted tofu fillet, crispy chili oil, coriander, and sesame seeds. Enjoy! #tofu #fillet #coconut #curry #vegan

NOMEATDISCO’S TOP OF THE POPS - NO. 2 - LIONS MANE STEAK PITA WITH CHIMICHURRI 🥩 The humble lions mane! In a year where I sold a load of mushrooms and cooked insane dishes with them I’m not surprised this one’s at number 2! Ingredients: 1 lions mane flush 2 tbsp Old Bay seasoning Oil Salt and pepper Bunch of parsley Bunch of coriander 2 chillies 1 clove garlic 2 tbsp extra virgin olive oil (EVOO) 1 tbsp red wine vinegar Method: 1. Prepare the chimichurri by mixing together parsley, coriander, chillies, garlic, EVOO, red wine vinegar, salt, and pepper in a bowl. 2. Heat oil in a skillet, add the lions mane flush, and season with Old Bay seasoning. Sear for 3-4 minutes on each side. 3. Press down the mushroom with a weighted pan to release moisture, then season with more seasonings like Old Bay seasoning and sear again. 4. Slice the mushroom into strips and sear the slices. 5. Cook the pita, then assemble by layering chimichurri, sliced mushroom steak, more chimichurri, and enjoy! #steak #mushroom #chimichurri #pita #vegan #meat