The Ultimate Vegan Hangover Cure

A vEGAN brunch of Avo on toast, homemade baked beans, garlic mushrooms and hash browns.

vegan hangover breakfast
Warning- this was written by a very hungover vegan- apologies if it doesn’t make much sense…

I think one of the main misconceptions people have about vegans is that they are all a bunch of boring, party pooping, teetotallers. However, this vegan is not one of them. Going vegan doesn’t mean that you have to give up your social life, if you like to party then party, drink what you want (as long as it’s not harming any animals) and feel absolutely awful the next day. Have a look at this great website that has a list of what alcohol you can drink if you are vegan- pretty much if it’s a spirt you are safe. Here is my ultimate vegan hangover cure… And no, we don’t miss bacon but we do get hangovers.


For the Avo on Toast:

  • ½ an avocado
  • A pinch of salt
  • Dried chili flakes
  • A squeeze of lime juice

For the mushrooms:

  • ½ a box of mushrooms (you can use any but I like chestnut or Portobello)
  • 3 cloves of garlic
  • A splash of olive oil
  • Salt
  • Pepper

For the beans:

  • 1 a can of your favourite beans (I like black eyed)
  • ½ a can of chopped tomatoes
  • 3 cloves of garlic
  • 2 tsp of paprika
  • 1 tsp of dried oregano
  • 1 tsp of sugar
  • Salt
  • Pepper
  • A splash of olive oil

For the hash browns:

  • 3 oven bake hash browns.

Most of the time they are cooked in sunflower oil so you are normal okay just check the ingredients list for milk and eggs before you buy them. Alternatively, you can make your own, Deliciously Ella has a great recipe in her book but they are a bit of a faff to make- not the best idea when you are hanging.



  1. While you are cooking, it’s a great idea to rehydrate so, pour yourself a pint of water and a big glass of orange juice to get some vitamins back into you, it will make you feel a lot better…. Trust me on this one!
  2. Heat your oven to 200°C and put your hash browns in to cook.
  3. Chop your six cloves of garlic into small chunks, put one half into a small frying pan and the other in a sauce pan with some olive oil.
  4. Fry the garlic on a low heat until soft.
  5. While the garlic is frying you can chop up your mushrooms and then add them to the frying pan.
  6. Stir them around and let them get coated in the oil, lower the heat and add a little water so they don’t burn.
  7. You can now leave them to simmer for 10-15 minuets (or until they are soft). Make sure you stir them every now and then.
  8. Then add ½ a tin of tomatoes and the can of beans to the small sauce pan
  9. Add the spices and sugar and leave to simmer on a medium heat until the tomato sauce has reduced.
  10. You can now toast the bread. (If you are feeling extra garlicy, peal a raw clove of garlic and rub it on the toast before you add the avocado).
  11. Then, smash the avocado onto the toast with a fork and sprinkle with salt, chili and lime juice.
  12. Once everything is cooked shove it on a plate and munch until you can’t move…
  13. Have a nap.


Banana Pancakes


These banana pancakes are the perfect Sunday treat, plus the benefits of removing the milk and eggs make them completely fat free! If you think about it, they are basically flour and water! It kinda goes against the whole idea of pancakes (using all the luxury ingredients up before lent) but hey ho, now you can have pancakes during lent! I find the best way to serve these is with lots of chopped up berries, more bananas and maple syrup!


  • 3 bananas mashed into a puree. They should be really ripe and spotty!
  • 200g plain four
  • 100g wholemeal flour
  • 200ml almond milk
  • 100ml (or more) of water
  • 1 table spoon apple cider vinegar
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract


  • Mash the bananas with a fork and leave to onside.
  • Sift the flours and baking powder into a bowl.
  • Add the almond milk, bananas, water and vanilla extract and mix. The batter should be quite thick, but not as thick as cake batter. If you find your batter is too thick, just add more water.
  • Heat a non-stick pan on the hob and add a ladle of pancake batter.
  • Try to cook them on a medium head, and do not flip them until you can see little bubbles on the uncooked side of the pancake.
  • Flip over and cook until both sides are golden. Serve with lots of fresh berries and maple syrup!

Mango and Banana Smoothie

mango smoothie

So as some of you may know I have been trying to eat ‘raw till 4’ for the past few weeks, which means that I have been munching on lots of fruit! I often eat a whole melon for breakfast, but this mango and banana smoothie is my ultimate fuel for a busy day! If you want to add some greens to this smoothie you can.


  • 4-5 bananas (depending on size)—yes this may look like a lot of fruit but I have these smoothies as a meal. If you are just starting on this lifestyle try 2 or 3 bananas with porridge or cereal in the morning. Think about it, you would be ok with eating 6 slices of Domino’s pizza!
  • 2 mangoes
  • Handful of ice (you can freeze some of the bananas to give it a really smooth texture)
  • 2 cups of water
  • The juice of 1 lime



  1. Make sure that all your fruit is ripe, particularly the bananas (they should be deep yellow and spotty).
  2. Throw everything in the blender and blitz until smooth!

Chocolate-Banana ‘Ice cream’


Last week I set myself the challenge of going ‘Raw Till 4’ which is where you eat raw fruits and vegetables until 4pm (so basically breakfast and lunch) and then have a cooked meal in the evening. Lots of raw foodies like making ‘nice cream’ (banana ice cream) so I decided to make my own variation which I have been having a lot for breakfast! It is so delicious!



  • 4 bananas
  • 2 medjool dates
  • A splash of almond milk
  • 1 tablespoon of raw cacao powder or carob powder
  • A sprinkle of raw flaked coconut (optional)



  1. Chop the bananas into little chunks and freeze over night
  2. Put the bananas, dates and cacao powder into a blender and blend. If you do not have a high-speed blender add some almond milk to help it combine.
  3. Once the consistency is smooth like ice cream, serve in a bowl and sprinkle with raw coconut flakes.

Spiced Apple Oatmeal with Pecans

This oatmeal is the perfect thing to have after a cold winter run. I like to have something small before my morning runs and then have a big hearty breakfast after! I reckon the best time to have this oatmeal is in the winter because apples are in season and you can get them dirt-cheap. Plus everyone must crave some kinda apple pudding, whether its pie, crumble or even oatmeal!


Ingredients (For 2 people):

  • 1 mug of oats or blended oats (oatmeal)
  • 2 apples
  • 2 teaspoons of coconut oil
  • 4 tablespoons of maple syrup
  • 2 teaspoons of cinnamon
  • A handful of pecans
  • 1 mug of almond milk


  1. Chop the apples into bite size chunks and add them to a small saucepan with the coconut oil and maple syrup, then stir to combine.
  2. Cover the pan with a lid, turn the heat on low, and then leave the apples to soften for around 5-10 minutes.
  3. While the apples are stewing, toast some pecans in a frying pan; there is no need to add any oil.
  4. Once the apples are soft, add the cinnamon, oats and almond milk then stir until the oatmeal is gloopy!
  5. Serve in a round cereal bowl and top with the pecans, more cinnamon and maple syrup (if you want).