A Vegan Will Rise

Thank you for stopping by and joining as I embark on my journey towards becoming a proud vegan!

My goal is to work on sustaining my soul by feeding my body a healthier and different way.

Feel free to contact me with anything you'd like at sweetnomeat@gmail.

Happy Eating!
Contributing Authors
Recent Tweets @zarigee


best fitness blog to FOLLOW

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Raw vegan papaya sushi rolls for lunch today. The recipe is from raw food chef Megan Elizabeth’s YouTube channel “EasyToBeRaw”. Just nori wraps filled with papaya, cilantro, carrot, cucumber, scallions, & a garlic-lime-ginger-cauliflower “rice”!

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reblogged from otavite:



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baked avocado fries (x)

(Easily veganized, has directions how to at the bottom of the recipe)

Please make me these. Anyone. Please.

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  • 1 large white onion, very finely chopped and set aside
  • 2 garlic cloves, finely chopped
  • the zest of a lemon
  • 2 cups of vegan mince meat (ground meat substitute) – I use Linda McCartney’s mince
  • 6 vegan sausages – again, I use Linda McCartney’s Sausages (pre-thaw for 40 minutes or so)*
  • 1 tsp dried rosemary or 1 Tbsp freshly chopped rosemary
  • ½ tsp dried sage or 1 tsp fresh sage, finely chopped
  • ¼ tsp nutmeg
  • ½ tsp curry powder
  • 1 Tbsp HP brown sauce (or equivalent brown sauce)
  • 1 Tbsp fresh flat leaf parsley, finely chopped
  • 2 slices brown bread – first process into breadcrumbs
  • 1 cup (8 oz) firm silken tofu
  • salt to taste
  • ¾ tsp vegetable granules, or vegetable stock powder

For sausage coating:

  • 1 packet (640g) vegan puff pastry


  1. First process your onion in the food processor, and transfer into a large mixing bowl.
  2. Then process your bread in the processor, and add to the processed onion.
  3. Repeat the same step with the sausages, and add to the mix, together with the veggie mince.
  4. Next, process your tofu until smooth, before adding to the mix.
  5. Add in your herbs and all the remaining ingredients, and, with very clean hands, mash the mix, before forming it into a large ball.
  6. Then roll the ball into a large sausage, and, using cling film, wrap the sausage, as you would a Christmas cracker, before then doing the same, this time using foil.
  7. Steam the sausage for 15 to 20 minutes in a large saucepan.
  8. Now roll out your puff pastry into a large rectangle (approx. 12” x 6”), then place the sausage in the centre lengthways, and roll the pastry around it.
  9. Gently place it on a greased baking dish, pour a little oil of your choice around it, together with a few springs of rosemary, cover in foil and bake in the oven on a low 300ºF (150ºC) heat for 35 minutes.
  10. Now uncover, and bake until nice and golden.
  11. Remove from the oven, and serve with gravy and your favourite holiday sides.

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