If we’re friends, or you just know me from my blog or my socials, you’ll know I’m vegan and I’m very bloody worried about the climate, what we’re doing to the planet and the future we are leaving our children/grandchildren, nieces and nephews/children of our friends {by looking at it that way, we’re including everyone – not just those of us who are parents!}.

The simplest and most immediate thing we can do as individuals to have an effect on climate change {which, to be honest, can feel insanely overwhelming most days!} is to stop eating animals and animal products.

No Meat May sets the challenge to each of us to go a month without meat. This is easy in our home because I’ve been vegan for almost 4 years and vegetarian for about 5 before that. A lot of people I know, however, wonder what on earth they will eat if they aren’t eating meat and dairy. So I decided to share 1 recipe every day for the month.

adzuki bean tempeh and roast veggie stack

The best thing you can do to your veggies before you eat them, is to drizzle them with some olive oil, salt and pepper and roast them. Roasting them draws out the flavour.

I love roast veggie stacks. Layer them with pesto. Layer them with hummus. Layer them with vegan aioli. Layer them with home made passata, or any combination of these.

Aside from tasting delicious, how pretty do they look? This little glamour is from Plant Proof.

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Don’t forget to take a photo and tag me {insta @bumpyroadtobubba} if you’re playing along! #veganmjnomeatmay #mj17of31 #nomeatmay #31recipes #veganfortheplanet #vegafortheanimals #veganforthekids #veganforthefuture #easyrecipes #tasty #doitfortheplanet #doitfortheanimals #doitforthekids #actNOWforfuture #challenge #youcandoit