What Vegans Eat


It’s that time again – What Vegans Eat! This time Sussex student Izzy has shared her food diary. It’s amazing! So colourful. Over to her…

Name: Izzy Tibbetts

Age: 20

Occupation: Student at Sussex University

Vegan Since: I was 13 when I became vegan.


Hi, I’m Izzy, a chemistry student at Sussex uni. This week was pretty busy with lots of work to do for university. I’ve been vegan since I was 13 and now eat a far healthier, more balanced diet than before, as getting your 5-a-day when you’re a vegan is so easy! I really enjoy baking and making colourful vegan food, and have a smoothie and fruit for breakfast most days.

Everything I ate this week was homemade apart from things like the oreo brownie and trek bars. My weakness is raw bars like trek or nakd bars – I snack way too much- but I’ve started to make these myself from dates and nuts to save money.

I love living in Brighton as there are endless opportunities for delicious vegan food, something not so common in Devon where I’m from. My favourite is probably Loving Hut because their burgers are amazing.

I post lots more pictures on my Instagram @izzysveganmeals if you like these ones.

Day 1 / (31/10/16)

Breakfast: Wholemeal toast with peanut butter, banana and strawberries, tea with soya milk

Lunch: Quinoa and mushroom balls with basil and red peppers in a creamy sauce (Voila Vegan recipe)

Dinner: Pumpkin katsu curry with brown rice

Snacks: Vegan oreo coconut cheesecake! (Halloween themed)




Day 2 / (1/11/16)

Breakfast: Porridge with blueberries and mango, ginger and lemon tea

Lunch: Falafel, hummus and vegetable wrap

Dinner: Baked sweet potatoes with chickpeas and vegetables in a tomato sauce

Snacks: Oreo brownie from the farmer’s market on campus




Day 3 / (2/11/16)

Breakfast: banana and blueberry smoothie bowl with mango and strawberries

Lunch: Vegetable stir fry with ginger, soy sauce and rice noodles

Dinner: Tofu marinated in soy sauce, sesame oil, sriracha and ginger with peppers, mushrooms and quinoa

Snacks: Mango, kiwi and strawberries




Day 4 / (3/11/16)

Breakfast: Banana and raspberry smoothie bowl with almond yoghurt, sesame and pumpkin seeds

Lunch: Baked sweet potato with vegetable chili and an apple

Dinner: Red lentil, sweet potato and coconut dahl with brown rice

Snacks: Trek bar



Day 5 / (4/11/16)

Breakfast: Mango, spinach, blueberry and strawberry smoothie, with raspberries and pumpkin seeds

Lunch: Lentil and sweet potato dahl with French bread, an apple and a trek bar

Dinner: Spaghetti and courgetti with kale pesto, mushrooms, peppers and celery

Snacks: Chocolate and banana pancakes, made with soya milk


Day 6 / (5/11/16)

Breakfast: Pancakes with banana, strawberries, blueberries and dark chocolate

Lunch: Spicy roast pumpkin and coconut soup

Dinner: Pasta with kale pesto and grilled vegetables

Snacks: Wholemeal seeded toast with marmite



Day 7 (date)

Breakfast: Blueberry and banana smoothie with pumpkin seeds, kiwi, oats, pomegranate seeds and blueberries with a cup of tea

Lunch: Chips spiced with smoked paprika, rosemary, cumin and cayenne

Dinner: More pumpkin soup, with French bread

Snacks: Dark chocolate (Sainsbury’s cooking chocolate!)




Thanks Izzy! I need you to teach me how to make those lovely patterns in the smoothie bowls! If you like Izzy’s food she has an amazing instagram @izzysveganmeals

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