I recently asked 143 V Café for top tips for Vegan lunch on the go for an article. Proprietor Lauren Marples came back with some – and a whole lot more. What couldn’t be used in the article now has a home here!
143 V Café opened in 2017, a diminutive and unfussy space serving scratch made vegan dishes for breakfast, brunch and lunch; coffee, fruit and veg juices as well as sinfully delicious sweet treats too.
It’s location on the Lower Glanmire Road, is just outside of the bubbling hub of the city centre in Cork, but the brisk 10 minute walk there is worth it, as these reviews by The McKenna’s and Joe McNamee for the Irish Examiner attest.
When I asked Lauren for her top tips for Vegan Lunches On The Go, she kindly sent back far more information than I could fit into the article I was compiling for The Echo (due to be published on 18th January 2021). But such was the value of the information provided, it felt wrong to just cast it aside as a mere casualty of the cutting room floor in my edit, so I asked Lauren if I could share her information here instead – and she agreed.
Before we launch into this, which includes a weekly menu plan and a recipe for a delicious Vegan Chili Burrito Bowl, show 143 V Café some love by liking them on Facebook and Instagram. Just take a look at the grid for 143 V Café’s IG feed:
Lauren also wanted me to let you know that, if you are starting to get sick of the sight of your own kitchen during Lockdown 3, then help is at hand! A three-course vegan meal is available to order and collect for takeaway for the month of January. Check out the Menu below, then call them up to order on (021) 241 4204.
Over to you Lauren…
Hi everyone, I’m Lauren Marples, owner of 143 V Cafe in Cork.
I am now celebrating 5 years since I became vegan. Some benefits I have noticed in that time have been an increase in my energy levels, I no longer feel bloated after I eat, I no longer suffer from PMS, and my muscle recovery time is so much faster after exercise – just to name a few! I have become in tune with my body because I am more conscious about what I eat. I’ve never enjoyed cooking as much as I have since going vegan as I have infinite opportunities to be creative and experiment with my meals.
Happy Veganuary and Happy Plant-based Cooking!
Week Lunch Plan
Planning ahead for lunchtime is essential to eat well on a plant-based diet – and especially during a lockdown when your usual lunchtime vegan eateries are not open or you find yourself once more working from home. Here are my tips for getting prepared for lunchtimes with some easy to make and make-ahead dishes that transport well if you are on the move, or perfect for lunchtime al-desko dining!
- Monday: Burrito Bowl or Wrap
- Tuesday: Tofu “Steak” Sandwich and Soup
- Wednesday: Noodle Stir-Fry
- Thursday: Sundried Tomato Pesto Pasta
- Friday: Chickpea Curry and Rice
Snack ideas to be brought every day:
- Celery or Carrots Sticks + Hummus,
- Vegan Yoghurt,
- Vegan Protein Bars,
- Energy Balls,
- Chia Pudding,
- Overnight Oats
Recipe for Chili Sin Carne for your Burrito Bowl:
This recipe allows for easily increasing the quantity of ingredients to scale up for batch cooking. Store in air tight containers in the fridge for up to 3 days, or freeze.
- 2 Onions Diced
- 1 Red/Yellow Pepper Diced
- 1 Large Carrot Diced
- 3 Cloves of garlic Chopped Finely
- 1 tin sweetcorn
- 1 tin of your favourite beans (kidney or adzuki or black beans) or a mixture
- 2 tins chopped tomatoes or 500ml passata or 10 fresh tomatoes
- 1 chili
- 2 tsp smoked paprika
- 1/2 cup of Soy Mince TVP (Organic + Non GMO)
- Season with salt and pepper
- In a large saucepan, sautée the onions. Add the garlic, peppers, and carrots.
- Add the tomatoes, chili, sweetcorn and beans. Bring to the boil and let simmer.
- Add the soy mince, smoked paprika and season with salt and pepper to taste. Allow to simmer for 10 minutes.
- Enjoy in a wrap, or with rice and guacamole and don’t forget your favourite vegan cheese.
Huge thanks to Lauren for this guest blog post, and a happy Veganuary!