Realistic Meals For A Busy Life. (low Effort, Yummy & Vegan)

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This video contains a week’s worth of quick, easy & nourishing after work meal ideas. It’s kind of filmed in a week in my life type format ; I filmed some fun highlights of what I did that week as well. Hope u enjoy!!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Five Minute Miso Butter Noodles 0:34

2-3 cloves garlic, minced
1 tbsp vegan butter (a bigger tbsp than smaller one)

salted water for noodles
200g fresh udon (7oz)
1 small head bok choy
1 tbsp white miso paste
1-2 ladles noodle water
1 tbsp soy sauce
2 tsp maple syrup
2 tsp white wine vinegar or rice vinegar
1 handful pre fried tofu
sesame seeds, spring onion for serving

→ serves 1

#2 Summer-y Tomato Dip 2:35

1 ½ tbsp olive oil
3 cloves garlic
250g cherry tomatoes (8.8oz or 2-3 big handfuls)
salt, pepper to taste
1 handful fresh basil
4 heaping tbsp plain hummus
2 tbsp vegan sour cream/cream cheese/unsweetened yogurt
if needed: 1 tsp white wine vinegar to taste (i like vinegar so i put it in everything)

→ use as a pasta sauce (cook 2 servings of pasta), a sandwich or wrap sauce, to top rice veggie bowls off with, or as a dip paired with some warm flatbread for example

→ serves 2

#3 Sesame Tofu Salad + Oven Potato 4:45

200g pre-fried tofu, cut into slices (7oz)
1-2 tsp oil for frying the tofu once more
1 mango
1 avocado
2-3 handfuls salad greens of choice

for the dressing:
2 tsp sesame oil
3 tsp soy sauce
1 tsp maple syrup
2 tsp rice vinegar or white wine vinegar
1-2 tsp water, optional to adjust consistency

2 big yellow potatoes
a drizzle of olive oil

serve each cooked potato with
1-2 tbsp vegan butter, generous pinch of salt and 1-2 tbsp minced fresh chives

→ serves 2

#4 Upgraded Tempeh Instant Noodles 6:10

100 – 200g tempeh, pre-marinated & sliced thinly (3.5oz – 7oz)
oil for the pan
1 pack instant noodles of choice
2 handfuls of quick cooking greens (spinach, lamb’s lettuce, chopped bok choy…)
1 ½ – 2 cups cups water (350ml – 500ml)
⅓ cup edamame, frozen (90g)
2 tsp vegan sour cream (or 1 splash of coconut milk, or soy cream)
sesame seeds, spring onion for the top
→ serves 1

#5 Restaurant Intermission 7:46

#6 Shak-tofu 8:31

1 yellow onion
1 red bell pepper
2 cloves garlic
¼ tsp each: cumin, paprika, black pepper, ground coriander, turmeric, chili (or to taste*)
~300g fresh tomatoes (10.6oz)
125ml store bought tomato sauce (½ cup)
~80ml water, to adjust consistency (⅓ cup)
salt to taste

for the “egg mixture”
200g firm tofu (7oz)
1 splash non dairy milk
1 tsp white wine vinegar
¼ tsp salt
¼ tsp black salt

1-2 tbsp fresh parsley or chives
fresh bread to serve this with
additional sprinkle of black salt/kala namak before eating

*i also did 1 dash of chipotle powder yum

→ serves 1-2

#7 Korean Inspired Pancakes 10:31

1 medium yellow onion, thinly sliced
1 medium bok choy, thinly sliced
1 medium leek, thinly sliced
1 ½ cups all purpose flour (180g)
1 tsp sugar
½ tsp baking powder
¾ tsp salt
a few tbsp veg oil for cooking (use 1-2 tbsp per pancake and add more as you go in between pancakes)

for the sauce (feel free to double up here)
1 1/4 tbsp soy sauce
1 tsp maple syrup
2 tsp white wine or rice vinegar
1/2 teaspoon toasted sesame
1 1/2 tbsp water

→ yields around 6-8 pancakes (1-2 ladles of of batter per pancake)

Music used:
Intro by the Strokes: https://open.spotify.com/track/6mVD1SfTvlFAPVi7txFL5H?si=d78966973f6240c2
Flipsum: https://soundcloud.com/flipsum
Metz Music: https://www.youtube.com/@metzmusic1657
Raifiki Music: https://www.youtube.com/@rafikimusicc
Trees and Lucy: https://open.spotify.com/album/2bENSZzZlXX2jdpSqr2YXz?si=I5HaihN4SQ6gIRO_S6loZw
Outro by Mid March https://soundcloud.com/user-335723836/proof-3

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