3 Cozy Vegan Recipes For The Fall | What I Eat In A Day

3 Cozy Vegan Recipes For The Fall | What I Eat In A Day

in today’s video, we’re making some cozy autumn vegan recipes. we start off by baking some fresh, homemade sourdough bread that we use to make savory mushroom toast for breakfast. for lunch, have a baked salad with crispy quinoa. for dinner, we cook up a butternut squash lasagna with vegan béchamel sauce.

✹ mentioned ✹
yondu umami sauce – https://amzn.to/3gCsEsd
sourdough recipe – “Beginner Tartine Sourdough” by A Food Lover’s Life blog
baked salad w/ crispy quinoa — “Baked Kale Salad with Crispy Quinoa” by Justine Snacks
bechamel ratio → 4 cups water : 1/4 cup vegan butter : 1/4 cup all-purpose flour (can sub white rice flour for gluten-free), plus a pinch of nutmeg

→ cultured spreadable cashew cheese
-Soak 1 cup raw cashews 4+ hours in water.
-Drain and add to blender along with 1/2 teaspoon salt and 2 tablespoons sauerkraut brine. Make sure it has active cultures (i.e. it hasn’t been pasteurized). You can sub unsweetened plain vegan yogurt if needed. Add extra salt in that case.
-Add the minimum amount of water required to get it to blend. I added about 1/3 cup. You will need a powerful blender and preferably a tamper to get it smooth; otherwise use a food processor and scrape down regularly to blend evenly.
-Transfer to a very clean container, cover, and allow to ferment in a warm spot for 12 – 48 hours. Taste to decide if it’s as tart as you like it. Throw it out and start over if you notice any off colors or smells.

lasagna

✹ fave things ✹
our beautiful sage-colored cookware is from Caraway Home. get 10% off here → https://bit.ly/CarawaySVK
we get all of our background music from MusicBed! to try it out for yourself, head here → https://fm.pxf.io/SVK

✹ find us! ✹
instagram | @sarahsvegankitchen_
recipe blog | https://sarahsvegankitchen.com/
email | sarah@sarahsvegankitchen.com

0:00 intro
0:37 baking homemade sourdough
3:24 fun ingredients haul
4:12 yondu taste test
5:31 bread reveal
6:25 savory mushroom toast
6:51 cultured cashew cheese
8:01 mushroom toast assembly
8:47 trying the mushroom toast
9:47 baked salad intro
10:54 crispy quinoa
12:16 easy citrus salad dressing
13:00 homemade pickled onions
14:15 baked salad taste test
15:41 butternut squash lasagna prep
18:05 vegan bechamel sauce for lasagna
19:01 lasagna assembly
21:40 a guilty confession
22:48 lasagna taste test

Local Elevator by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300012

Artist: http://incompetech.com/

FTC: This video is not sponsored. This description may contain affiliate links. When you make a purchase through our affiliate/referral links, you occasionally allow us to earn a small commission at no extra cost to you. Thank you for supporting this channel!

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3 Cozy Vegan Recipes For The Fall | What I Eat In A Day