A local Cardiff food blogger has just released a collection of 70 of her favourite, simple, recipes - and they're all 100% vegan.

Sarah Phillpot, freelance copywriter, blogger (and sometime Wriggle Magazine contributor) has created the gorgeous new cookbook The Occasional Vegan  -  a publication that she calls "the story of her love of cooking and eating."  

Sarah's new book is full of affordable and delicious recipes, accompanied by the story of her own journey to becoming a vegan, exploring the ethical and lifestyle arguments for a plant-based diet. It’s a journey that more and more people are taking – the number of vegans has increased by 350% in the past decade – and food lover Philpott shows that embracing veganism certainly doesn’t need to break the bank. 

Sarah has been kind enough to share one of her recipes with us - so why not try giving her black bean, sweetcorn and coconut stew a go?

The Occasional Vegan's Black Bean, Sweetcorn & Coconut Stew


1 onion, peeled and diced

½ a red chilli1 x 400g can black beans, rinsed and drained

150g sweetcorn, fresh, frozen or canned

1 x 400g can tomatoes, chopped or plum2 tsp tomato purée

Half a bag of spinach1 banana, mashed

1 tsp coriander seeds, crushed (or dried coriander)

½ tsp chilli flakes

1 tbsp coconut oil

1 x 50g sachet coconut cream (or 200ml coconut milk)

Flat leaf parsley

The juice of 1 lime

200g brown rice


Put the brown rice on to boil and cook for 20-25 minutes, then drain. Meanwhile, on a high heat, melt the coconut oil in a large pan. Add the onions and sweat for two minutes then add the coriander and chilli flakes and cook for another two minutes. Add the tomatoes, the tomato purée, the chilli and the banana and reduce the heat. After 2 minutes, add the black beans and sweetcorn and stir well. Simmer for 5 minutes then add the coconut cream and stir through the spinach. Simmer for another 5 minutes then serve with the rice and some avocado, if you like. Scatter over some parsley and a squeeze of lime juice - then dig in!

Published -18th March 2018