Breakfast today is homemade granola with oat milk. It’s very easy to make your own granola at home, and often turns out even cheaper than store bought. It’s super versatile too. One of my go-to lunches, especially when I’m on the move, is a wrap with lots of houmous. I always try to go wholemeal and add lots of veggies for added fibre. Mondays are quite busy in the Viva! office, so it’s nice to whip up something easy for dinner, like spicy coconut noodles. Our Vegan Recipe Club’s spicy coconut noodles only take 25 minutes to make and is amazingly fragrant.

Once again, the day starts with homemade granola with oat milk. I usually have meetings on Tuesday, so I opt for a quick and not too heavy lunch. Simple but delicious cous-cous with steamed vegetables like cauliflower, carrots and courgette, mixed with cucumber, tomato, olives and a drizzle of lemon juice is just the right thing to get me ready for a busy afternoon. Dinner is quick and healthy vegan mac ‘n’ cheese. There’s a super easy, and fool-proof recipe on Viva!’s Vegan Recipe Club webpage.

Breakfast is healthy (and very tasty) vegan pancakes. Another delicious recipe from our Vegan Recipe Club webpage, these pancakes are packed with protein and are great to use up leftover grains. I top them with a splotch of vegan vanilla yoghurt and fresh seasonal berries. I work mainly from the kitchen on Wednesdays to create different videos and photos for our Vegan Recipe Club social media accounts.

No surprise that I usually eat whatever is in the video spotlight that day. Today’s lunch is Gambian peanut stew. Mid-afternoon, I make Oreo, marshmallow and peanut butter sarnies (s’mores!). They take only five minutes to make, but are oh-so-satisfying, and probably my most favourite snack on Viva!’s Vegan Recipe Club’s webpage. After a day of cooking — and eating — I tend to go for an easy-toprepare- and-cook dinner. Baked parsnip fries are ideal for this, and I use Bisto Onion Gravy to make a quick, luscious topping for them.

It’s delicious homemade granola with oat milk for breakfast again. Lunch is Lidl’s Chef Select Tomato and Basil Soup, which is quick, easy, and cheap (£0.85). I combine it with a crusty roll and top it with some chopped avocado and mixed seeds for an extra omega boost. Dinner is falafel in wholemeal pitta with houmous and salad. It’s an effortless, convenience-style dinner that can be completely assembled with store-bought items or made from scratch if time allows.

Once a week, I like to go out and grab a little treat breakfast. There’s a Gregg’s on my way to the office, and since they expanded their menu with more vegan items it’s become my little end of the week treat.

I have the vegan bacon and sausage bap with brown sauce. Lunch is a Buddha bowl with tahini dressing — it’s the ideal mix-and match whatever you have available lunch. Mine consists of quinoa, sweet potato, broccoli, tofu, drizzled with tahini, and topped with mixed seeds.

Pizza twister for dinner is a true fri-yay meal; it’s extremely fun to make and even more fun to eat! I stuff mine with mushrooms, red onion, chopped black olives and fresh basil. And of course, it’s a Vegan Recipe Club recipe!

My favourite start to the weekend is being woken up with a plate of scrambled tofu! I’m fortunate enough to have a boyfriend that’s very handy in the kitchen, and his signature dish is scrambled tofu, seasoned with black salt to make it taste ‘eggy’. It’s true bliss served on a slice of sourdough and topped with avocado slices and sriracha drizzle. I’m always out and about on a Saturday to run errands, and to check the shops for the latest vegan offerings. Having a simple, but scrumptious grab-and-go option such as the M&S No Salt-Beef Roll is a real lunch-saver!

Dinner is golden ‘chicken’ and leek pie. It’s comforting, warming, perfect on any occasion. Another go-to recipe from our Vegan Recipe Club page that I serve with steamed leafy greens on the side.

I tend to skip breakfast on a Sunday in favour of a smoothie with blended up frozen bananas and berries, and a handful of kale or spinach, as Sunday lunches are the highlight of our culinary day. Lunch is seitan roast with all the trimmings (including vegan Yorkshire puddings) — nothing beats this. It’s totally possible to create a turkey-less roast with stuffing and crispy ‘skin’.

Using up leftovers of the turkey-less roast, I dig into a coronation style sandwich for dinner. Another easy-to-veganise meal. Simply mix some vegan mayo with a spoonful of mango chutney, some cinnamon, curry powder and a handful of raisins before adding the vegan chicken (or turkey). Voila!

For more from Pia and Viva!’s Vegan Recipe Club, head to veganrecipeclub.org.uk.