Elly Smart

Elly Smart all plant based, mostly gluten free 😗

09/22/2026

Divas if you’re stuck on what to eat, i promise you you just need to go back to chucking nice things on nice bread 🤸🏼‍♀️

Comment TOAST & I’ll send all the recipes to you 😌😌😌

09/22/2026

10 years vegan today wtf!!! 🎂🎂 here’s 10 things I wish I knew at the start of my journey for day 19 of vegan school, cus it’s been a ride!!!

1. you won’t lose friends over being vegan. you’ll lose them over how you talk about it. this deffo goes both ways but i couldve had way more productive convos if i’d not got so defensive at the start!
2. learn three facts properly so you’re never caught out. (like over 80% of farm animals in the UK are now factory farmed, scaaaaary)
3. take the b12… its not working winging and when someone uses it as a gotcha moment, the animals they eat are supplemented too
4. if fake meat is what gets you through the first month, use it diva!!!
5. you might need to eat more often, not less. (plant food is usually less calorie dense)
6. you will slip up, because you’re human & that’s okay. don’t beat yourself up ❤️‍🩹
7. you’ll stop thinking about cheese faster than you think, your tastebuds adapt QUICK
8. find your people (ahem .ldn)
9. stop waiting to feel ready, you don’t need to be perfect to start, just do it!!
10. the only regret you’ll have is not doing it sooner 🩷🩷🩷

09/21/2026

Where to find the best snacks if you’ve just gone vegan? Go and pay your local Asian supermarket a visit 🏃‍♀️ the tofu snack section is ELITE, a couple of things to look out for:

Lots of these tofu snacks contain E numbers so obvy consume in moderation but these are the E numbers that are NOT vegan…
❌E120 (Carmine / Cochineal)
❌E441 (Gelatin)
❌E542 (Edible Bone Phosphate)
❌E901 (Beeswax)
❌E904 (Shellac)
❌E910, E920, E921, E913, E966, E1105 are derived from sources such as crushed insects, bones, beeswax, feathers, wool, milk, and eggs

Which accidentally vegan snacks did I miss?!

09/21/2026

Protein deficiency? I don’t know her!!! Day 18 of vegan school is your 30g protein in 10 mins lunch lesson 🏃‍♀️ protein packed AND preppable, what more could you want ⭐️

Makes enough for 4 bagels
400g chickpeas (drained weight)
100g vegan chorizo, sliced
1 red pepper, finely chopped
1 red onion, finely chopped
4 tbsp vegan cream cheese
1 lemon
2 tbsp sun dried tomatoes
1 tbsp smoked paprika
Handful parsley, chopped (optional)
4 high protein bagels

Preheat the air fryer to 220c or the grill if you don’t have an airfryer.

Add the drained chickpeas to a large bowl and roughly smash with a fork so there’s still plenty of texture. Add the sliced chorizo, red pepper, red onion, cream cheese, sun-dried tomatoes and smoked paprika.

Zest in the whole lemon, then add the juice to taste, reserving a little for garnish later. Mix everything together until creamy but still chunky. Season well.

At this point you can cover and pop it in the fridge until you’re ready to use, it works brilliantly as a cold sandwich filling too.

When you’re ready to eat, take a quarter of the mix, smash it generously onto a sliced bagel, drizzle with a little oil and either air fry at 220c for 5-7 minutes or grill for 3–4 minutes until hot and slightly crisp. Finish with a squeeze of the reserved lemon juice and chilli oil .

09/20/2026

90 mins on a sunday = breakfast, lunch and dinner SORTED for the week 🥣 (comment MEAL PREP & I’ll send the link to the recipes)

09/19/2026

A blinder of a veggie bolognese is all you need in your arsenal if you are ever questioning if going vegan is too expensive or too difficult…this soy mince and lentil bolognese comes in at just over £1 per portion, is done in one pan and gives you 12 plant points out of the weekly recommended 30, slay!!!

Come back tomorrow for day 11 of vegan school divas ✏️

Makes around 6 portions
3 tbsp olive oil
100g TVP mince
1 tsp marmite/yeast extract if gluten free
1 carrots, finely chopped
2 celery sticks, finely chopped
1 red onion, finely chopped
150g chestnut mushrooms, finely chopped
1/2 aubergine, finely chopped
4 garlic cloves, minced
2 tbsp balsamic vinegar
2 tins plum tomatoes (plus half can filled up with water)
2 bay leaves
1 tbsp mixed herbs
1 tbsp smoked paprika
2 tbsp tomato purée
1 tbsp dark soy sauce/tamari if GF
1 tin green lentils

To serve
500g pasta
Vegan parm
Extra black pepper

Place the TVP into a heat proof bowl, add the marmite/vegemite and 200ml of hot water, or enough to just coat the TVP. Mix well and set aside.

Place a frying pan on medium heat, add half the oil and once hot, add the vegetables and garlic. Fry for around 5-7 minutes, until browned then push to the side of the pan.

Add the remaining oil into the pan and add your rehydrated TVP. Fry for 3-4 minutes until browned.

Deglaze the pan with vinegar and then add your remaining ingredients, crushing the plum tomatoes by hand.

Reduce to low heat, cover and leave to simmer for 20 minutes. Once finished, remove the bay leaves and you’re ready to either serve with pasta immediately or store. The sauce freezes really well or keeps in the fridge for 5 days.

09/19/2026

Elly’s Plate app is here!!! 🧚🏼‍♀️🎀🥹

All of my recipes in one place, in a gorgeous new interface to making shopping, prepping and eating plants even easier. AND *EVERY WEEK* I will be dropping an app exclusive meal plan with 3 recipes (breakfast, lunch & dinner) to make your weeks effortless, with a built in shopping list. I can’t tell you how excited I am for this!!

Comment APP & I’ll send you the link ⭐️
🐥 Early bird offer gives you an annual plan for less than £3 a month (25p per recipe!!!)

09/18/2026

Lock in cheese lovers, I’ve solved all your vegan cheese woes for day 9/30 of vegan school 😁😁😁 all I’ve eaten for the last 48 hours is cheese on toast and frankly I couldn’t be happier!

7 ingredients, nut free, no blender needed and done in 5 minutes?? THE DREAM

How to make…
350ml soy milk
6 tbsp nutritional yeast
2 tbsp olive oil
3 tbsp tapioca (more or less depending on desired consistency)
2 tbsp soy yoghurt
2-3 tsp miso
1 lemon
½ tsp salt

Place the milk, nooch, olive oil, tapioca, iso and salt into a small saucepan and whisk all the ingredients together until no lumps remain.

Place on a medium low heat and whisk consistently for around 5 minutes until it starts to thicken up. Take off the heat and whisk in the yoghurt and lemon juice (start with 1/2 lemon juiced), taste and adjust seasonings/add more lemon juice as you wish.

Whisk on the heat for one more minute. Then store in an airtight container in the fridge (will keep for 5-7 days) and slather onto toast for the perfect cheese on toast!

09/18/2026

TVP has been around looooong before all the meat alternatives… so for day 10 of vegan school let’s get to grips with one of my fave store cupboard ingredients 🛒

75p per 100g with a whopping 52g protein! TVP is defatted soy flour, extruded so the protein strands are SUPER tight, letting it soak up to 3x its weight in liquid. It’s shelf stable and lasts forever, so it always lives in my cupboard. Here’s my manchurian ‘chicken’ using the chunks…

Serves 2
80g soy protein chunks
500ml double strength veg stock
1 tbsp marmite or soy sauce/tamari
4 spring onions, chopped
1 red or green chilli, chopped
1 inch ginger, minced
3 garlic cloves, minced
1/2 tsp black pepper
3 tbsp ketchup
1.5 tbsp light soy sauce/tamari
1 tbsp sriracha/chilli sauce
1 tbsp rice wine vinegar
1/2 tbsp sugar
1 tsp cornflour mixed with 100ml water

Bring the stock to a rolling boil, stir in the marmite or soy, pour over the chunks. Cover and leave for 10 minutes. Drain, cool slightly, then squeeze out as much liquid as possible for the best texture.

Fry the chunks in a generous splash of oil over medium high heat, letting them sit before stirring, until deeply golden and crisp. Season well and push to one side.

Fry the spring onions, chilli, ginger and garlic in the empty side for 1 to 2 minutes until fragrant, then toast the pepper briefly. Stir in the ketchup, soy, sriracha, vinegar and sugar, bubble for a minute, then toss everything together.

Pour in the slurry and cook for 1 to 2 minutes until glossy and sticky, loosening with a splash of water if you like it saucier. Taste and adjust the seasoning, then serve hot on rice.

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