5 Meals I Still Eat On Repeat After 6 Years Vegan

5 Meals I Still Eat On Repeat After 6 Years Vegan

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Hi sunshines!
Since I started to eat plant based around 6 years ago I’ve been making some meals on repeat because they are delicious, easy and just never disappoints! In this video I show you five of these meals, hoping you feel inspired and maybe want to try one of them ? Recipes are down below

?MY APP
Fivesec Health / 400+ easy plant based recipes + meal plans
https://fivesechealth.com (iOS & Android)

? MY EBOOK
EASY VEGAN / 100+ easy & healthy recipes
https://gum.co/fivesechealth-ebook

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Instagram: https://www.instagram.com/fivesechealth/
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Blog: https://www.fivesec.co

?‍?RECIPES (all from the Fivesec Health app)

Grilled Avocado Sandwich (1 serving)
– 1/2 avocado
– 35g firm tofu
– 1 tbsp fresh basil
– 1/2 tbsp lemon juice
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 slices whole wheat bread

Nacho Plate (4 servings)
– 800g potatoes
For the cashew cheese sauce
– 1/2 cup raw cashew nuts (simmered for minutes then drained)
– 1 cup plant milk, unsweetened
– 4 tbsp nutritional yeast
– 2 tbsp tapioca flour
– 2 tsp lemon juice
– 1 tsp salt
– 1/2 tsp onion powder
– 1/2 tsp turmeric, ground
For the beans
– 400g crushed tomatoes (1 can)
– 460g black beans (2 cans)
– 2 tbsp cumin, ground
– 1 tbsp chili powder (or paprika)
– 1/2 tsp salt

Cashew Sour Cream (1 jar)
– 1 cup raw cashew nuts (simmered for 5 minutes and drained)
– 1/2 cup water
– 2 tbsp lemon juice
– 1 tbsp white vinegar (I used rice vinegar)
– 1/4 tsp salt
Blend in a HIGH speed blender (900W+) until COMPLETELY smooth! It will thicken up in the fridge.

Scrambled Tofu (2 servings)
– 250g firm tofu
– 2 tbsp nutritional yeast
– 1 tsp onion powder
– 1 tsp garlic powder
– 1/2 tsp cumin powder
– 1/2 tsp turmeric powder
– 1/2 tsp black himalayan salt (Kala Namak)
– 1/4 tsp salt
– 1/2 tsp ground black pepper

Choco Nice Cream (1-2 servings)
– 3 frozen bananas
– 1 tbsp cacao powder
– 1 tbsp peanut butter
– 1/4 cup plant milk, unsweetened

Creamy Artichoke Pasta (4 servings)
– 300g whole wheat pasta
For the cashew cream
– 1/2 cup raw cashew nuts (simmered for 5 mins and drained)
– 1 cup plant milk, unsweetened
– 2 tbsp nutritional yeast
– 1/4 tsp salt
For the pasta
– 1 shallot (or half yellow onion)
– 2 garlic cloves
– 1/2 tsp chili flakes
– 1 tbsp fresh basil
– 1/2 cup sun-dried tomatoes (in oil)
– 1 cup artichoke hearts
– 1 tbsp lemon juice (add in the lemon juice right before adding the pasta to the pan)

CHAPTERS
0:00 Intro
0:12 Grilled Avocado Sandwich
1:32 Birthday Cake
2:34 Nacho Plate
4:40 Tofu Scramble
6:17 Nice Cream
7:26 Creamy Pasta

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