A WEEK OF VEGAN DINNERS // Easy & Delicious Recipes πŸ§šβ€β™€οΈπŸœπŸ΄

A WEEK OF VEGAN DINNERS // Easy & Delicious Recipes πŸ§šβ€β™€οΈπŸœπŸ΄

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Sundried Tomato Pesto Pasta:
(serves 2)
In a vitamix, blend:
– 3/4 cup fresh basil
– 1/2 cup cashews (soaked and drained)
– 1 clove garlic
– the juice of 1/2 a lemon
– 1/2 tsp pink salt
– 1/4 tsp pepper
– 1 cup sundried tomatoes
– 2 tbsp olive oil
In a pot, cook:
– 250g pasta
Mix pasta & pesto together, serve in bowls with extra sundried tomatoes on top (if desired)

Ramen:
(serves 1)
Broth:
In a saucepan, fry:
– 1/4 cup chopped spring onions
– 3 cloves garlic
in:
– 3 tbsp sesame oil
Add:
– 1 1/2 cups water
– 1 tbsp soy sauce
– 1/2 tbsp veggie stock
– 1/2 tsp salt
– 1/4 tsp pepper
and simmer for 10-15 minutes before pouring into a blender with:
– 1/4 cup cashews
blend until smooth.

Veggies:
– 3 spring onions
– 1 bunch broccolini
– 3 brussel sprouts
chopped and roasted in sesame oil and soy sauce for 15-20 minutes at 180 degrees celcius

Smokey Black Bean Chilli:
(serves 1-2)
In a pot, fry:
– 1/4 cup spring onions
– 2 cloves garlic, chopped
– 1/4 tsp chilli flakes
in:
– 1 1/2 tbsp olive oil
Add:
– 1 can black beans (rinsed and drained)
– 1/2 cup passata
– 2 tsp liquid smoke
– 2 tbsp nutritional yeast
– 1/2 tsp salt
– 1/4 tsp pepper
– 2 tsp smoked paprika

Serve with:
– cooked rice
– coconut yoghurt (I recommend Cocobella)
– fresh coriander

Falafel Plate:
(serves 1)
(Bake falafels as per packet instructions)
In a pot, boil:
– 1/2 cup quinoa
– 1 cup water
as per packet instructions, before adding:
– 1 tsp fresh parsley
– 1 tsp fresh coriander
– pinch of salt
– pinch of pepper
– 1 tsp onion powder

Greens:
– 1 small cucumber
– small handful spinach
– 1/2 head cos lettuce
Chop finely and put on plate

Tahini Dressing:
– 2 heaped tbsp tahini
– 3 tbsp maple syrup
– juice of 1 lemon
– splash of water
Mix well and drizzle as desired on falafel plate
(Serve with hummus and hemp seeds, if desired)

Sweet Potato and Chickpea Curry:
(serves 2)
In a pot, fry:
– 3 cloves of garlic, chopped
in:
– 2 tbsp olive oil
before adding:
– 400ml coconut cream
– 1/4 cup water
– 1 medium sweet potato, chopped
– 1 tsp onion powder
– 1 tsp yellow curry powder
– 1/2 tsp salt
– 1/2 tsp pepper
– 1 tbsp tomato paste
Simmer for 20 minutes, before adding:
– 1 can chickpeas, drained
Serve with:
– cooked rice
– coconut yoghurt
– coriander

Burrito Bowl:
(serves 1)
Cauliflower:
In a bowl, coat:
– 1/2 head cauliflower (chopped into florets)
in:
– 2 tbsp olive oil
– 2 tbsp nutritional yeast
– 1 tbsp buckwheat flour
– pinch of salt
– pinch of pepper
– 1 tsp onion powder
– 2 tsp smoked paprika
Bake for 25-30 mins at 180 degrees celcius

Beans:
In a pot, cook:
– 1 tbsp olive oil
– 3/4 cup black beans, rinsed and drained
– pinch of salt
– pinch of pepper
– 1 tsp smoked paprika
– 1 tsp onion powder
– 1/2 tsp liquid smoke

Guacamole:
– 1/2 avocado
– juice of 1/2 a lemon
– pinch of salt
– pinch of pepper

Served with:
– cos lettuce
– cooked rice
– coriander
– coconut yoghurt

Smokey Tempeh Tacos:
(serves 1, sauce makes enough for 3+)
Sauce:
– 1/2 cup soaked cashews
– 1 clove garlic
– 1/4 tsp apple cider vinegar
– 1 tsp onion powder
– 1 1/2 tsp smoked paprika
– 1 tsp nutritional yeast
– pinch of salt
– pinch of pepper
– 1/2 cup water
Blended in a Vitamix until smooth
Tempeh:
– 1/4 block Hero Foods soy tempeh
coated in:
– 1 tbsp olive oil
– 1/2 tsp liquid smoke
– pinch of salt
– pinch of pepper
and baked for 15 mins at 180 degrees celcius
Served on:
– 3 gluten free tortillas
with:
– guacamole
– salsa
– cos lettuce
– coriander
– lime

CAMERA: Canon 90d
EDITING: Adobe Premiere Pro
MUSIC: Epidemic Sound

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