What I Eat In A Few Days (budget-friendly, Vegan, Delicious!) 🌿

This week, I’m sharing some of my favourite budget-friendly recipes!! Hope you enjoy 🙏🏼 Don’t forget to head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS 🧡

Sundried tomato butter beans (serves 2-3)
– 1 tbsp olive oil
– 1 brown onion, diced
– 2 garlic cloves, finely diced
– 1/4 cup sundried tomatoes
– 2 tbsp tomato paste
– 1 x 400g can butter beans, drained and rinsed
– 1 tsp veggie stock powder
– 1/3 cup water
– 2 pieces of wholemeal bread

Warm cauliflower salad (serves 2)
– Roasted cauliflower: 1 head of cauliflower (cut into florets), 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried coriander & salt and pepper (to taste)
– Tahini sauce: 1/3 cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 1 tsp dijon mustard & water if needed
– Fresh silverbeet, stalks removed, roughly chopped
– Fresh parsley, as desired

Peanut butter tofu skewers (serves 2)
– 150g firm tofu, cut into cubes
– 1 tsp veggie stock powder
– 1 tbsp corn flour
– oil, for frying
– 1/2 cup smooth peanut butter
– 3 tbsp soy sauce
– 2 tbsp lime juice
– water, to desired consistency

Choc raspberry oats (makes 3)
– 2 cups soy milk
– 1 cup frozen raspberries, thawed
– 1/2 cup soy yoghurt
– 1/4 cup maple syrup
– 1 tbsp vanilla extract
– 3 tbsp cocoa powder
– 2 cups rolled oats

Chickpea tuna (serves 2)
– 1 x 400g can of chickpeas, drained and rinsed
– 3 tbsp vegan mayo
– 1 tsp dijon mustard
– 1/8 cup lemon juice
– salt and pepper, to taste

Flatbreads: https://www.instagram.com/amandaducks/reel/DE4OCuTSckr/

Harissa butter beans: https://www.instagram.com/amandaducks/reel/DFR_sxfSZDo/

Simple beans and rice (serves 2)
– 1 tbsp oil
– 1/2 red onion, diced
– corn kernels from 1 cob
– 15g taco seasoning
– 1/4 cup water
– 1 x 400g can black beans, drained and rinsed
– 3/4 cup brown rice, pre-cooked or microwave rice
– corn chips, to serve

Peanut stew:
– 1 tbsp olive oil
– 1 brown onion, diced
– 2 garlic cloves, finely diced
– 1 large sweet potato, skin removed, cut into cubes
– 2 tbsp tomato paste
– 3 cups water
– 2 tsp veggie stock powder
– 1/3 cup smooth peanut butter
– 1 x 400g can of chickpeas, drained and rinsed
– 1 bunch of silverbeet, stalks removed, roughly chopped

CONNECT WITH ME:
💌 EMAIL: hello@amandaducks.com (collaborations only please)
🍋 INSTAGRAM: https://www.instagram.com/amandaducks/
🍴 WEBSITE: https://www.amandaducks.com/

🌿 Recent videos I think you’ll love:

🌼 FAQ
What diet do you eat?
I am vegan!

What equipment do you use?
– Panasonic Lumix G9
– Rode VideoMic Pro
– GoPro Hero 7

How do you edit your videos?
Final Cut Pro

Where do you live?
Queensland, Australia

How long have you been vegan?
9 years

00:00 – Intro
00:13 – Wednesday
04:39 – Thursday
10:36 – Friday

☺️ This video is kindly sponsored by Squarespace

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