A Week Of Comfort Meals. (easy, Vegan & Satisfying)

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Another Weekly Food Vlog: https://www.youtube.com/watch?v=fWoh5nv0538&t=487s

Here’s some comfy, (more or less) nourishing plant based meals I cooked for myself and my friends this week! This video doesn’t count everything I ate, just whenever I did some actual cooking, that’s when I whipped out my camera. So more of a chill recipe vlog. Lmk if you end up recreating anything!

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intro 0:00

Ingredients & Notes

#1 Vegan Puttanesca Pasta 0:43

generous pinch of salt for the pasta water
120g pasta of choice (4,2 oz)
2 cloves garlic
2 shallots (or 1 bigger onion)
1 handful olives of choice, no stone
optional – 1 tsp capers (added to the onion etc)
3-6 tbsp dehydrated soy granules
2 tbsp olive oil
150g – 200g (1 cup – 1 ½ cups) cherry tomatoes
1 sheet nori, ripped to bits
1 tsp miso paste
optional – 1 splash of white wine (added to the miso, nori)
chili flakes, to taste (i did 1 dash)
salt, pepper to taste
125ml (120g) pasta water (or regular water plus 1 tsp cornstarch, mixed well before added to the skillet)
optional – fresh herbs, sesame seeds for serving

→ 1 large serving, 2 small ones

#2 Basic yet Fancy Oats 2:25

½ cup (50g) oats
pinch of salt
dash of cinnamon
¾ cup (180ml) non dairy milk
1-2 tbsp semi-sweet choc chips
pinch of flakey sea salt
½ tsp – 1 tsp olive oil (start w ½, mix it into the oats and choc, see if u want more)

→ serves 1

(obvs add fruit if u want, but i like the plain version a lot!)

#3 Vegan Shakshuka 3:19

1 red bell pepper
1-2 cloves garlic
1 onion
olive oil for the pot
¼ tsp paprika, or more to taste
¼ tsp cumin, or more to taste
780g chopped tomatoes (28oz)
1-2 tsp agave syrup
salt to taste

for the tofu mix:
200g firm tofu (7oz)
1 tsp white wine vinegar
generous pinch of salt
optional – 1 dash kala namak, ¼ tsp turmeric
80ml non dairy milk (⅓ cup)

You might have to scrape down the sides a few times, blend until (more or less) smooth!

→ serve w toasted bread, vegan feta, fresh herbs
→ serves 2

inspired by: https://jessicainthekitchen.com/vegan-shakshuka/

#4 Miso Dumpling Soup 5:00

1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving frozen dumplings of choice
1 pak choi, chopped
sesame seeds, cilantro for serving

→ serves 1

#5 Fluffy Savory Pancakes 6:17

4 mini sausages or 2 bigger ones (vegan duh)
1 small pak choi, chopped
vegetable oil for the pan

½ cup water (80ml)
1 tbsp white wine vinegar
2 ½ tbsp unsweetened apple sauce
½ cup plus 2 tbsp flour (80g)
¼ tsp salt
optional – 1-2 tbsp vg parmesan or nutritional yeast
2 tsp baking powder

serve w hot sauce, hummus, fresh herbs

→ serves 1

#6 Miso Soup – Noodle Version 7:50

1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving glass noodles of choice
1 pak choi, chopped
sesame seeds, cilantro for serving

#7 Savory Hand Pies 8:56

for the dough:
2 1/2 cups (300 grams) flour, plus if needed 1-2 tbsp more flour for surface
1 1/4 teaspoon salt
1 tbsp sugar
¾ cup (170 grams) cold vegan butter, cubed
3-5 tbsp ice water, added 1-2 tbsp at a time

OR: 1 sheet of store bought pie crust (or even pizza dough)

for the filling:
1 can black beans, rinsed and drained (420g)
1 cup (250ml) store bought pizza/pasta sauce , 1 tbsp per pie
1-2 handfuls vegan cheese, ~1 tbsp per pie

optional: 1 tbsp oat milk to brush on top of the pies before baking!

→ yields 15-20 pies, depending on size (cut out circles that are 10- 15 cm 4 – 6 inch in diameter)

MUSIC –
INTRO: https://open.spotify.com/track/1ZRqmyOwZAwBYgMcOcAlQh?si=967b87a322b147bf
Trees and Lucy:

NoisePlug: https://soundcloud.com/lover-man-768026801/dawn
Rafiki Music:

Tympanik: https://soundcloud.com/tympanikbeats/souleyma-full-tape

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