The 28th of the 31st day of the Veganuary month is already here. The Plantbase Store continues to offer you a true vegan menu that's easy to follow

Breakfast: Breakfast Potatoes

Ingredients:

• 227 g red potatoes, cleaned and dried
• 21-28 g vegan butter
• 5 tsp sea salt
• 25 tsp garlic powder
• 25 tsp ground black pepper

Instructions:

1. Using microwave to cook the red potatoes for 4-6 minutes (flipping once halfway through)
2. Cut cooked potatoes into bite-sized pieces, then put vegan butter onto the hot skillet
3. When potatoes are on the skillet, using olive oil to spray the top and using half of the seasonings.
4. Keep cooking potatoes on the skillet for 4 minutes, use a fork or spatula to tip the potato over onto its other side to brown evenly.
5. After another 3-4 minutes, flip the potatoes on their backsides (skin side down) and season with remaining salt, pepper and garlic powder. Cook for another 2-4 minutes until crispy and golden brown on all sides.

Lunch: Vegan Crab Cakes

Ingredients:

• 425 g heart of palm, drained and rinsed then cut into large chunks
• 425 g, drained and rinsed.
• 425 g artichoke heart, drained and rinsed
• 75 g panko breadcrumbs, divided
• 170 g vegan mayonnaise, divided
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice, divided
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon sweet pickle relish

Instructions:

1. Using food processor to pulse chickpeas, hearts of palm, and artichoke hearts until all ingredients inside are chopped, yet still slightly chunky.
2. Transfer mixture out and mix with add 50 g bread crumbs, 55 g vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper.
3. Form the mixture into 2 cm thick patties.
4. Dip each patty in remaining bread crumbs.
5. Heat a pan with oil at 180˚C. Fry each patty for 3-6 minutes each side of the patty
6. Transfer to paper towel-lined plate to absorb excess oil.
7. For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
8. Top the patties with tartar sauce, dill, and lemon juice.

Dinner: Creamy Mushroom Penne

Ingredients:

• 220g pasta, cooked
• 280-450g cremini mushrooms, cleaned and sliced thick
• 3 fresh garlic cloves
• 4 tbsp butter, divided
• 1 tsp salt
• 2 tbsp all purpose flour
• 1 cup heavy whipping cream
• ½ cup vegan milk
• ½ cup parmesan cheese, shredded

Instructions:

1. Melting 3 tbsp butter in a large skillet over medium heat. Add in the sliced mushrooms and garlic and saute for about 10 minutes. Then but 1 tbsp butter in the pan and melting it.
2. Stir in the 1 tsp salt and 2 tbsp all purpose flour and stir around the pan for 1 minute to coat the mushrooms and cook out the raw flour taste.
3. Pour in the 1 cup heavy cream and ½ cup milk. Simmer lightly until it is thickened.
4. Off the heat add the 8 oz cooked pasta and ½ cup shredded parmesan cheese. Stir until the pasta is coated with the sauce and the cheese is melted.
5. Serve with a green salad and warm bread!