easy meals vegan Archives - Everyday Vegan Recipes

Cozy Meals To Feel Warm Inside. (easy, Vegan & Healing)

⭐ My Instagram: https://www.instagram.com/mina_rome/
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________

It’s FINALLY cold enough out for me to share cozy fall and winter meals with you guys. This video includes a list of satisfying, comforting and easy vegan recipes such as “Sage Mac & Cheese” , “Eggplant Unagi”, “Lazy Tortellini Bake” …also as a bonus there’s a tasty snack/dessert and fall drink idea towards the end!

Tag me in your recreations over on instagram! It’s @mina_rome ⭐

INGREDIENTS & NOTES

intro 0:00

#1 Eggplant Unagi 0:29

1 small to medium aubergine
1 tsp cornstarch to lightly cover the aubergine with
1 tbsp veg oil for frying

for the sauce:
1 tbsp light soy sauce
1 tbsp vg fish sauce
1 tbsp vg oyster sauce
2 tbsp sake (rice wine)
1 tbsp rice vinegar / white wine vinegar
1 tbsp maple syrup / brown sugar
dash of garlic powder
1 tsp cornstarch
1-2 tbsp water

for serving:
1 serving cooked rice
soft tofu
1 spring onion
sesame seeds
hot cozy broth

for the broth (can be mealprepped days in advance):
2 spring onions, roughly chopped
3-5 dried shiitake mushrooms
1 tbsp white wine vinegar
1 tsp agave/maple syrup
1-2 tbsp light soy sauce
½ vegetable broth cube (or ½ tsp powder form)
1 ½ cups hot water (375ml)

→ serves 1
(or double up on rice , depending on the size of the aubergine you could do 2 servings easily)

inspired by: https://www.instagram.com/p/DbHb2YYT6rr/

#2 Sage & French Onion Mac & Cheese 3:17

1-2 tbsp veg oil
100g smoked tofu, cubed (3.5oz)

3 medium onions, thinly sliced
1 tbsp vegan butter
3 sage leaves
1-2 tsp maple syrup
125ml white wine (½ cup)
1 vegetable broth cube
first batch water = 2 ½ cups water (625ml)
190g (6.7oz ~ 2 cups) short cut pasta**
additional 125ml – 375 ml water (½ cup – 1 1/2 cup), if needed (add ½ cup at a time)
125ml soy cooking cream (½ cup)
1 ½ tbsp nutritional yeast
2 ½ tbsp vegan parmesan/pizza cheese (or another tbsp nutritional yeast)
1-2 tsp white wine vinegar
salt, pepper to taste

top with the smoked tofu “bacon” , optionally more sage and cheese

→ serves 2

**the pasta is going to cook a bit slower than what’s written on the packaging , i would add 3-4 min to the normal cooking time, but keep taste tasting it as you go

inspired by: https://badbatchbaking.com/one-pan-french-onion-mac-and-cheese/

#3 Pho Inspired Instant Noodles 5:32

for the tofu:
150g medium firm tofu (5.3oz)
1-2 tbsp cornstarch
¼ tsp baking powder
1-2 tbsp veg oil

for the soup:
1 packet instant veggie noodles (I did miso ramen)
1 cinnamon stick
1-2 dried shiitake mushrooms
1 spring onion
520ml water (a little over 2 cups)
1 mini pak choi
2-3 cremini mushrooms
1 handful cilantro
juice of half a lime (added before serving)
sesame seeds for the top

→ serves 1

#4 Lazy Tortellini Lasagna Bake 8:06

40g dried soy granules (⅔ cup)
½ vegetable broth cube
enough boiling water to barely cover the soy (about ½ cup or 125ml)

250g (8.8oz) vegan tortellini (found in the refrigerated section)
350ml of your favorite tomato sauce (11.8 fluid oz)
150g medium firm tofu (5.3oz)
⅔ cup (160ml) water
3-4 tbsp vg sour cream or cream cheese
1-2 handfuls vegan pizza cheese
1 drizzle olive oil

→ serves 3-4

#5 Maple Cinnamon Toast 10:06

1 slice bread of choice
1 heaping tbsp softened vg butter
1 pinch salt
⅓ tsp cinnamon
1 tbsp maple syrup

toppings of choice! yogurt! ice cream! cream cheese! fruits!

#6 Jasmine Chai Latte 11:28

1 tea bag spiced chai (no black tea)
1 tea bag jasmine
enough hot water to fill ⅔ cup

for the milk mix:
½ cup (125ml) hot barista oat milk
pinch of salt
a few drops vanilla aroma
1-2 tsp maple syrup

Disclaimer:
The content of this YouTube channel is provided for entertainment purposes only and is not intended to replace advice from a licensed professional. Viewers should always consult a qualified professional for any specific issues.

Music by:
Intro: https://soundcloud.com/tommy-521828410/westside-cowboy-young-folks
https://www.youtube.com/@metzmusic1657
https://www.youtube.com/@rafikimusicc

and the youtube audio library

Read

Cozy Meals To Feel Warm Inside. (easy, Vegan & Healing)

⭐ My Instagram: https://www.instagram.com/mina_rome/
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________

It’s FINALLY cold enough out for me to share cozy fall and winter meals with you guys. This video includes a list of satisfying, comforting and easy vegan recipes such as “Sage Mac & Cheese” , “Eggplant Unagi”, “Lazy Tortellini Bake” …also as a bonus there’s a tasty snack/dessert and fall drink idea towards the end!

Tag me in your recreations over on instagram! It’s @mina_rome ⭐

INGREDIENTS & NOTES

intro 0:00

#1 Eggplant Unagi 0:29

1 small to medium aubergine
1 tsp cornstarch to lightly cover the aubergine with
1 tbsp veg oil for frying

for the sauce:
1 tbsp light soy sauce
1 tbsp vg fish sauce
1 tbsp vg oyster sauce
2 tbsp sake (rice wine)
1 tbsp rice vinegar / white wine vinegar
1 tbsp maple syrup / brown sugar
dash of garlic powder
1 tsp cornstarch
1-2 tbsp water

for serving:
1 serving cooked rice
soft tofu
1 spring onion
sesame seeds
hot cozy broth

for the broth (can be mealprepped days in advance):
2 spring onions, roughly chopped
3-5 dried shiitake mushrooms
1 tbsp white wine vinegar
1 tsp agave/maple syrup
1-2 tbsp light soy sauce
½ vegetable broth cube (or ½ tsp powder form)
1 ½ cups hot water (375ml)

→ serves 1
(or double up on rice , depending on the size of the aubergine you could do 2 servings easily)

inspired by: https://www.instagram.com/p/DbHb2YYT6rr/

#2 Sage & French Onion Mac & Cheese 3:17

1-2 tbsp veg oil
100g smoked tofu, cubed (3.5oz)

3 medium onions, thinly sliced
1 tbsp vegan butter
3 sage leaves
1-2 tsp maple syrup
125ml white wine (½ cup)
1 vegetable broth cube
first batch water = 2 ½ cups water (625ml)
190g (6.7oz ~ 2 cups) short cut pasta**
additional 125ml – 375 ml water (½ cup – 1 1/2 cup), if needed (add ½ cup at a time)
125ml soy cooking cream (½ cup)
1 ½ tbsp nutritional yeast
2 ½ tbsp vegan parmesan/pizza cheese (or another tbsp nutritional yeast)
1-2 tsp white wine vinegar
salt, pepper to taste

top with the smoked tofu “bacon” , optionally more sage and cheese

→ serves 2

**the pasta is going to cook a bit slower than what’s written on the packaging , i would add 3-4 min to the normal cooking time, but keep taste tasting it as you go

inspired by: https://badbatchbaking.com/one-pan-french-onion-mac-and-cheese/

#3 Pho Inspired Instant Noodles 5:32

for the tofu:
150g medium firm tofu (5.3oz)
1-2 tbsp cornstarch
¼ tsp baking powder
1-2 tbsp veg oil

for the soup:
1 packet instant veggie noodles (I did miso ramen)
1 cinnamon stick
1-2 dried shiitake mushrooms
1 spring onion
520ml water (a little over 2 cups)
1 mini pak choi
2-3 cremini mushrooms
1 handful cilantro
juice of half a lime (added before serving)
sesame seeds for the top

→ serves 1

#4 Lazy Tortellini Lasagna Bake 8:06

40g dried soy granules (⅔ cup)
½ vegetable broth cube
enough boiling water to barely cover the soy (about ½ cup or 125ml)

250g (8.8oz) vegan tortellini (found in the refrigerated section)
350ml of your favorite tomato sauce (11.8 fluid oz)
150g medium firm tofu (5.3oz)
⅔ cup (160ml) water
3-4 tbsp vg sour cream or cream cheese
1-2 handfuls vegan pizza cheese
1 drizzle olive oil

→ serves 3-4

#5 Maple Cinnamon Toast 10:06

1 slice bread of choice
1 heaping tbsp softened vg butter
1 pinch salt
⅓ tsp cinnamon
1 tbsp maple syrup

toppings of choice! yogurt! ice cream! cream cheese! fruits!

#6 Jasmine Chai Latte 11:28

1 tea bag spiced chai (no black tea)
1 tea bag jasmine
enough hot water to fill ⅔ cup

for the milk mix:
½ cup (125ml) hot barista oat milk
pinch of salt
a few drops vanilla aroma
1-2 tsp maple syrup

Disclaimer:
The content of this YouTube channel is provided for entertainment purposes only and is not intended to replace advice from a licensed professional. Viewers should always consult a qualified professional for any specific issues.

Music by:
Intro: https://soundcloud.com/tommy-521828410/westside-cowboy-young-folks
https://www.youtube.com/@metzmusic1657
https://www.youtube.com/@rafikimusicc

and the youtube audio library

Read

Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)

⭐ My Instagram: https://www.instagram.com/mina_rome/
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________

This video contains 7 easy & delicious vegan breakfast recipes! No actually 6 breakfast ideas plus 1 cake recipe that I highly recommend as well. Hope you’re staying cool; the weather is so crazy at the moment over here. Thanks for watching!!!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Best Ever Tofu Scramble Bagel 0:34

200g firm tofu (7oz)
1 tbsp cornstarch
generous pinch of salt
a little oil for panfrying
1 dash garlic powder (or to taste)
1 dash black pepper (or to taste)
1 medium tomato, cubed
1 handful vegan pizza cheese (make sure it can melt lol)
1-2 tbsp fresh chives, minced

1-2 bagels, toasted
vegan butter for the bagels
optional: tiny pinch of kala namak before serving

→ serves 1-2

#2 Cherry Choc Chia Bowl 2:23

for the chia part:
1 ½ tbsp chia seeds
pinch of salt
½ tsp vanilla extract or a few drops vanilla aroma
1 tsp maple syrup
3 tbsp oat milk

for the cherries:
½ cup frozen cherries (75g)
~ ¼ cup orange juice (60ml)
optional: 1 tsp cornstarch mixed into 1 tbsp cold water, then added to the pot, allow to simmer for 1-2 min to activate the starch
optional: 1 tsp orange zest (didn’t do that but that sounds SO good do it)

1 serving yogurt of choice (vanilla soy perhaps?)
a dusting of cocoa powder
granola of choice
drizzle of maple syrup

→ serves 1

#3 Breakfast Fried Rice 3:24

1 tbsp olive oil
1-2 spring onions, chopped
~80g smoked tofu, cubed (2.8oz)
~50g frozen peas (⅓ cup)
1 ½ servings cooked sticky rice (1 ½ cups ; ~275g)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar/white wine vinegar

for the tofu mix:
150g – 200g silken tofu (5.3 – 7oz)
1 tsp light miso paste
1 tsp light tahini
1-2 tbsp water

2 tbsp fresh chives
1-2 tbsp vegan parmesan
extra salt if needed

→ serves 1-2

#4 Biscoff Tahini Toasts 5:12

2-3 slices toast
2-3 slices apple, cut into a cute shape
1 squeeze lemon juice for the apple
equal amounts tahini and biscoff per toast , or up to preference!

→ serves 1

#5 Picnic 6:36

#5.2 Chocolate Sheet Cake 6:59

300g flour (2 1/2 cups)
175g cups sugar (1 cup minus 1 1/2 tbsp)
1 tsp salt
35g unsweetened cocoa powder (1/3 cup plus 1 tsp)
1 1/2 tsp baking powder
80g vegan yogurt (1/3 cup)
1 tsp vanilla paste 1 packet vanilla sugar (or sub with another tsp of vanilla paste)
113g vegan butter (1/2 cup) ; melted
300ml oat milk (1 1/4 cups)

for the frosting:
250g vegan butter AT ROOM TEMPERATURE
pinch of salt
1 tsp vanilla
190g – 250g powdered sugar (add ½ cup add a time until you’re happy with the consistency) (1 ½ cups – 2 cups)

optional sprinkles decoration for the top

My baking dish is ~ 28cm x 20cm , something around 9×11, 8×11 inches should work!

#6 Random Leftover Wrap 9:47

200g firm tofu (7oz)
1 tbsp cornstarch
pinch of salt
a little oil for panfrying
1-2 tbsp crispy seaweed flakes
1 tbsp soy sauce
1 tsp maple/agave syrup
1 tsp vinegar
2 tbsp vegan pizza cheese

2 warm tortillas of choice
vegan sour cream
peanut saté sauce (or use any condiment u have and think fits)
romaine lettuce
tomato lettuce

#7 Green Smoothie Pudding Bowl 11:29

1-2 frozen bananas, cut into chunks
½ cup frozen mango (75g)
½ tsp vanilla
1-2 handfuls fresh baby spinach
1 tsp maple syrup
¼ cup coconut milk (60ml)

also fresh berries, granola for the top

→ serves 1

Music used:
Intro: https://open.spotify.com/track/59bAebVUMSwUztOOr1Zaoj?si=ac54cd9b2417415b
https://www.youtube.com/@metzmusic1657/videos
https://www.youtube.com/@rafikimusicc

Read

Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)

⭐ My Instagram: https://www.instagram.com/mina_rome/
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________

This video contains 7 easy & delicious vegan breakfast recipes! No actually 6 breakfast ideas plus 1 cake recipe that I highly recommend as well. Hope you’re staying cool; the weather is so crazy at the moment over here. Thanks for watching!!!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Best Ever Tofu Scramble Bagel 0:34

200g firm tofu (7oz)
1 tbsp cornstarch
generous pinch of salt
a little oil for panfrying
1 dash garlic powder (or to taste)
1 dash black pepper (or to taste)
1 medium tomato, cubed
1 handful vegan pizza cheese (make sure it can melt lol)
1-2 tbsp fresh chives, minced

1-2 bagels, toasted
vegan butter for the bagels
optional: tiny pinch of kala namak before serving

→ serves 1-2

#2 Cherry Choc Chia Bowl 2:23

for the chia part:
1 ½ tbsp chia seeds
pinch of salt
½ tsp vanilla extract or a few drops vanilla aroma
1 tsp maple syrup
3 tbsp oat milk

for the cherries:
½ cup frozen cherries (75g)
~ ¼ cup orange juice (60ml)
optional: 1 tsp cornstarch mixed into 1 tbsp cold water, then added to the pot, allow to simmer for 1-2 min to activate the starch
optional: 1 tsp orange zest (didn’t do that but that sounds SO good do it)

1 serving yogurt of choice (vanilla soy perhaps?)
a dusting of cocoa powder
granola of choice
drizzle of maple syrup

→ serves 1

#3 Breakfast Fried Rice 3:24

1 tbsp olive oil
1-2 spring onions, chopped
~80g smoked tofu, cubed (2.8oz)
~50g frozen peas (⅓ cup)
1 ½ servings cooked sticky rice (1 ½ cups ; ~275g)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar/white wine vinegar

for the tofu mix:
150g – 200g silken tofu (5.3 – 7oz)
1 tsp light miso paste
1 tsp light tahini
1-2 tbsp water

2 tbsp fresh chives
1-2 tbsp vegan parmesan
extra salt if needed

→ serves 1-2

#4 Biscoff Tahini Toasts 5:12

2-3 slices toast
2-3 slices apple, cut into a cute shape
1 squeeze lemon juice for the apple
equal amounts tahini and biscoff per toast , or up to preference!

→ serves 1

#5 Picnic 6:36

#5.2 Chocolate Sheet Cake 6:59

300g flour (2 1/2 cups)
175g cups sugar (1 cup minus 1 1/2 tbsp)
1 tsp salt
35g unsweetened cocoa powder (1/3 cup plus 1 tsp)
1 1/2 tsp baking powder
80g vegan yogurt (1/3 cup)
1 tsp vanilla paste 1 packet vanilla sugar (or sub with another tsp of vanilla paste)
113g vegan butter (1/2 cup) ; melted
300ml oat milk (1 1/4 cups)

for the frosting:
250g vegan butter AT ROOM TEMPERATURE
pinch of salt
1 tsp vanilla
190g – 250g powdered sugar (add ½ cup add a time until you’re happy with the consistency) (1 ½ cups – 2 cups)

optional sprinkles decoration for the top

My baking dish is ~ 28cm x 20cm , something around 9×11, 8×11 inches should work!

#6 Random Leftover Wrap 9:47

200g firm tofu (7oz)
1 tbsp cornstarch
pinch of salt
a little oil for panfrying
1-2 tbsp crispy seaweed flakes
1 tbsp soy sauce
1 tsp maple/agave syrup
1 tsp vinegar
2 tbsp vegan pizza cheese

2 warm tortillas of choice
vegan sour cream
peanut saté sauce (or use any condiment u have and think fits)
romaine lettuce
tomato lettuce

#7 Green Smoothie Pudding Bowl 11:29

1-2 frozen bananas, cut into chunks
½ cup frozen mango (75g)
½ tsp vanilla
1-2 handfuls fresh baby spinach
1 tsp maple syrup
¼ cup coconut milk (60ml)

also fresh berries, granola for the top

→ serves 1

Music used:
Intro: https://open.spotify.com/track/59bAebVUMSwUztOOr1Zaoj?si=ac54cd9b2417415b
https://www.youtube.com/@metzmusic1657/videos
https://www.youtube.com/@rafikimusicc

Read

Everything I Eat In A Week. (vegan, Working From Home)

Save 10% on your new Squarespace website: https://www.squarespace.com/minarome
Here’s another fun “what i eat in a week” vlog! My god this was an extroverted week, super exciting but also quite draining at the same time. But anyway, here in this description you’ll find the measurement for all recipes I thought you might be interested in trying. Except for the chocolate chip pancake one, that one was a bit of a cookbook teaser haha. Thank u for being here and watching!! x

Share your recipe recreations with me over on Instagram, tag me @mina_rome.
Check out 58 Bonus Recipes in my Ebook Why Not Vegan: https://payhip.com/b/9MsP

Buy my Cookbook ALL DAY VEGAN, available in English & German
US: https://amzn.to/3OeTzGj
Germany: https://amzn.to/3QJO8k8
German Version: https://bit.ly/3H9ioTb
Leave a Cookbook Rating and Review ⭐⭐⭐⭐⭐
Find the book anywhere there’s books – all over the world, online or in stores!

Let’s connect:
Instagram: https://www.instagram.com/mina_rome/
Email: minarome.yt@gmail.com
Website: www.mina-rome.com

INGREDIENTS & NOTES

#1 Banana Bread Rawnola

50-60g pitted, soft dates (about 5 large dates or 1.8 – 2.1oz)
60g banana (½ medium banana or 2.1oz)
2 heaping tbsp peanut butter
a dash of cinnamon
1 tbsp roasted sesame seeds
1 tbsp chia or flax seeds
90g quick cooking oats (1 cup)
pinch of salt
1-2 tbsp of water, if needed
→ 2-3 servings, depending on use

#2 Sundried Tomato Tofu Pasta

1 onion
100g smoked tofu (3.5oz)
3-4 sundried tomatoes in oil
1-2 tbsp oil from the tomatoes
~120g pasta of choice (4.3 oz)
3-4 handfuls fresh baby spinach
3-4 ladles of pasta water
2 heaping tbsp hummus
1 tsp white wine vinegar
salt and pepper to taste
→ 1-2 servings

Making Mochi: https://www.youtube.com/watch?v=8SG5fMdbiqM&t=839s

#3 Chocolate Smoothie Bowl

2 ‘frozen’ bananas
200g soy yogurt (7oz)
1 tbsp vg vanilla protein powder
1 tbsp cocoa powder
1 tbsp almond butter
dash of cinnamon
1 handful of ice
also: berries, and rawnola from recipe #1

#4 Spiced Coconut Oatmeal

50g oats (½ cup)
pinch of salt
2-3 tbsp shredded coconut
1-2 tsp almond butter
1-2 tsp biscoff spread
125ml water (½ cup)
125ml oat milk (½ cup)
→ for 1

#5 Strawberry Smoothie

~150g frozen strawberries (~ 1 cup)
1 tbsp vanilla protein powder
1 tbsp almond butter
1 banana
pinch of salt
~125ml oat milk (½ cup), more if needed
→ for 1

#6 Oyster “Chicken” Bites

200g oyster mushrooms (7oz)

for the flour mixture:
90g flour (¾ cup)
3 tbsp corn starch
1 tbsp nutritional yeast
1 ½ tsp sugar
½ tsp vegetable broth powder or salt
¼ tsp onion powder (and, or garlic powder)
¼ tsp black pepper
½ tsp baking powder

for the milk mixture:

180ml vegan cream or milk (¾ cup)
2 tbsp white wine vinegar
1 tbsp sriracha (or do 1 tsp for less spice)

also:
up to 60g (1 cup) panko bread crumbs, added to the bowl 1 few tbsp at a time
vegetable oil, enough to fill your pot about 5-7 cm (2-3 inch) deep

NOTES:
– bring the oil to medium high to start with
– test the temp with a wooden spoon, once you can see bubbles forming around it, it’s ready. If you have a thermometer, you’re looking for 160-175C, about 325F
– once it reaches this temp, i lower the heat to medium to prevent it from getting too hot
you don’t want your oil to be smoking! (180C or higher)
– always take a few steps back when deep frying, add the bites carefully!
– i only deep fried enough mushrooms for 1 serving, and then saved the remaining ingredients for recipe #8, if you fry all the mushrooms you’ll have around 4 servings, depending on use
– optionally, you can pour over this hot syrup right after they come out of the pan (1 tbsp rice syrup, 2 tsp white wine vinegar, 2 tsp soy sauce, 1 tbsp frying oil, 1 tbsp water)

#7 Fun Ginger Mint Drink

1 handful ice cubes
1 squeeze of fresh lemon juice, more to taste
4 thin ginger slices
4 thin cucumber slices
1 little twig of mint
about ½ cup ginger ale
about ¼ cup sparkling or still water
→ for 1

#8 Baked Oyster “Chicken” Bites

Same ingredients as recipe #6
but using only 2-3 tbsp oil, lightly brushing it on top of the breaded mushrooms

#9 Random Mushroom Noodles

1 onion
1 small piece of ginger
oil for the pan
1 handful of oyster mushrooms
½ can chickpeas
125g mie noodles (4.4oz)
1 small handful of mint
1 tbsp white miso paste
1-2 tbsp warm water
1 tbsp white wine vinegar or lemon juice
1 tsp rice vinegar
a few tbsp ready made caesar salad dressing (sub w hummus maybe?)
roasted sesame seeds
steamed broccoli
vegan chili mayo

MUSIC:
Intro by milk: https://t1p.de/d4ak9
tympanik: https://soundcloud.com/tympanikbeats/hold-me-down
trees & lucy – plant mom: https://t1p.de/ctuxt
Alice Wallberg – Stranger: (outro)

Culpeo: https://t1p.de/ke819

Karl Casey @ White Bat Audio https://www.youtube.com/watch?v=Xznv3fvzzCM
Animal Crossing Remix: https://t1p.de/ru9k4

Read

Everything I Eat In A Week. (vegan, Working From Home)

Save 10% on your new Squarespace website: https://www.squarespace.com/minarome
Here’s another fun “what i eat in a week” vlog! My god this was an extroverted week, super exciting but also quite draining at the same time. But anyway, here in this description you’ll find the measurement for all recipes I thought you might be interested in trying. Except for the chocolate chip pancake one, that one was a bit of a cookbook teaser haha. Thank u for being here and watching!! x

Share your recipe recreations with me over on Instagram, tag me @mina_rome.
Check out 58 Bonus Recipes in my Ebook Why Not Vegan: https://payhip.com/b/9MsP

Buy my Cookbook ALL DAY VEGAN, available in English & German
US: https://amzn.to/3OeTzGj
Germany: https://amzn.to/3QJO8k8
German Version: https://bit.ly/3H9ioTb
Leave a Cookbook Rating and Review ⭐⭐⭐⭐⭐
Find the book anywhere there’s books – all over the world, online or in stores!

Let’s connect:
Instagram: https://www.instagram.com/mina_rome/
Email: minarome.yt@gmail.com
Website: www.mina-rome.com

INGREDIENTS & NOTES

#1 Banana Bread Rawnola

50-60g pitted, soft dates (about 5 large dates or 1.8 – 2.1oz)
60g banana (½ medium banana or 2.1oz)
2 heaping tbsp peanut butter
a dash of cinnamon
1 tbsp roasted sesame seeds
1 tbsp chia or flax seeds
90g quick cooking oats (1 cup)
pinch of salt
1-2 tbsp of water, if needed
→ 2-3 servings, depending on use

#2 Sundried Tomato Tofu Pasta

1 onion
100g smoked tofu (3.5oz)
3-4 sundried tomatoes in oil
1-2 tbsp oil from the tomatoes
~120g pasta of choice (4.3 oz)
3-4 handfuls fresh baby spinach
3-4 ladles of pasta water
2 heaping tbsp hummus
1 tsp white wine vinegar
salt and pepper to taste
→ 1-2 servings

Making Mochi: https://www.youtube.com/watch?v=8SG5fMdbiqM&t=839s

#3 Chocolate Smoothie Bowl

2 ‘frozen’ bananas
200g soy yogurt (7oz)
1 tbsp vg vanilla protein powder
1 tbsp cocoa powder
1 tbsp almond butter
dash of cinnamon
1 handful of ice
also: berries, and rawnola from recipe #1

#4 Spiced Coconut Oatmeal

50g oats (½ cup)
pinch of salt
2-3 tbsp shredded coconut
1-2 tsp almond butter
1-2 tsp biscoff spread
125ml water (½ cup)
125ml oat milk (½ cup)
→ for 1

#5 Strawberry Smoothie

~150g frozen strawberries (~ 1 cup)
1 tbsp vanilla protein powder
1 tbsp almond butter
1 banana
pinch of salt
~125ml oat milk (½ cup), more if needed
→ for 1

#6 Oyster “Chicken” Bites

200g oyster mushrooms (7oz)

for the flour mixture:
90g flour (¾ cup)
3 tbsp corn starch
1 tbsp nutritional yeast
1 ½ tsp sugar
½ tsp vegetable broth powder or salt
¼ tsp onion powder (and, or garlic powder)
¼ tsp black pepper
½ tsp baking powder

for the milk mixture:

180ml vegan cream or milk (¾ cup)
2 tbsp white wine vinegar
1 tbsp sriracha (or do 1 tsp for less spice)

also:
up to 60g (1 cup) panko bread crumbs, added to the bowl 1 few tbsp at a time
vegetable oil, enough to fill your pot about 5-7 cm (2-3 inch) deep

NOTES:
bring the oil to medium high to start with
test the temp with a wooden spoon, once you can see bubbles forming around it, it’s ready. If you have a thermometer, you’re looking for 160-175C, about 325F
once it reaches this temp, i lower the heat to medium to prevent it from getting too hot
you don’t want your oil to be smoking! (180C or higher)
always take a few steps back when deep frying, add the bites carefully!
i only deep fried enough mushrooms for 1 serving, and then saved the remaining ingredients for recipe #8, if you fry all the mushrooms you’ll have around 4 servings, depending on use

#7 Fun Ginger Mint Drink

1 handful ice cubes
1 squeeze of fresh lemon juice, more to taste
4 thin ginger slices
4 thin cucumber slices
1 little twig of mint
about ½ cup ginger ale
about ¼ cup sparkling or still water
→ for 1

#8 Baked Oyster “Chicken” Bites

Same ingredients as recipe #6
but using only 2-3 tbsp oil, lightly brushing it on top of the breaded mushrooms

#9 Random Mushroom Noodles

1 onion
1 small piece of ginger, unpeeled (you don’t have to peel ginger i just found out)
oil for the pan
1 handful of oyster mushrooms
½ can chickpeas
125g mie noodles (4.4oz)
1 small handful of mint
1 tbsp white miso paste
1-2 tbsp warm water
1 tbsp white wine vinegar or lemon juice
1 tsp rice vinegar
a few tbsp ready made caesar salad dressing (sub w hummus maybe?)
roasted sesame seeds
steamed broccoli
vegan chili mayo

MUSIC:
Intro by milk: https://open.spotify.com/track/3O6FKYk4NiNkTnNJCO1rdV?si=9cb50710a8644f55
tympanik: https://soundcloud.com/tympanikbeats/hold-me-down
trees & lucy – plant mom: https://open.spotify.com/album/3BUblVPtWmlzZwJztqkQ1z?si=ieaeobu-RjmmzZsUMltV6w
Alice Wallberg – Stranger: (outro)

Culpeo: https://open.spotify.com/track/1wlEdNaNaYrGzyyDvTiiPm?si=93f2b81f89584ee4

Karl Casey @ White Bat Audio https://www.youtube.com/watch?v=Xznv3fvzzCM

this video is sponsored by Squarespace

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Testing VIRAL Tik Tok Recipes (easy, Tasty & Vegan)

Hello! Join me for today’s recipe challenge, I’m going to be testing a bunch of different viral / trendy tiktok recipes to see if they are possible to veganize! 4 Ingredient Cheese Stuffed Potato Pancakes, Green Goddess Baked Salad, Pinterest Box Cakes, Sushi Waffle and the famous Tunacado Sandwich, but completely plantbased. Yummy !

Also, check out my Cookbook: https://amzn.to/3OeTzGj
Leave a Rating and Review ⭐⭐⭐⭐⭐
ALL DAY VEGAN is now also available in German: https://bit.ly/3H9ioTb

Where else to find my Cookbook? Anywhere there’s books – online or in stores!
US: https://amzn.to/3OeTzGj
Germany: https://amzn.to/3QJO8k8
UK: https://amzn.to/3OyMKPt
Canada: https://amzn.to/3Pw397J
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Book Depository: https://bit.ly/minascookbook
About the Book: https://geni.us/fmqtAfS

Connect with me:
Instagram: https://www.instagram.com/mina_rome/ → @mina_rome
Email: minarome.yt@gmail.com
Website: www.mina-rome.com
58 Bonus Recipes in my Ebook Why Not Vegan: https://payhip.com/b/9MsP
Intro :0.00

INGREDIENTS + NOTES:

#1 Vegan Tunacado

for the tuna mix:

1 can white beans (400g, 14oz)
1 handful fresh parsley or cilantro
1 small shallot, roughly chopped
1 tbsp vegan mayo
1 tbsp vegan yogurt or cream cheese
1 tbsp soy sauce
1 tsp mustard
1 tbsp white wine vinegar
1 generous pinch salt
1 dash black pepper
Optional : 1 nori sheet, ripped to bits
Optional: 1 tsp flax seed oil

for the sandwich:
grilled bread
avocado
a few tomato slices
few slices pickled jalapeno
few drops of tabasco
vegan pesto (can me skipped imo)

→ yields enough “Tuna” for 3-4 sandwiches

#2 Green Goddess Bakes Salad

for the baked salad:

1 small cauliflower or romanesco broccoli
2 medium to large carrots
1 leek
1 tbsp oil
salt, pepper, spices to taste

for the roasted chickpeas:

1 can chickpeas (400g, 14oz)
1 tbsp olive oil
generous pinch of salt
a dash of chili flakes, black pepper, ras el hanout (or any other spices u want)
2 tsp cornstarch

for the dressing:

¼ cup olive oil (60ml)
2 cloves garlic
1 small shallot, roughly chopped
3 tbsp fresh lemon juice
1-2 tsp lemon zest
2 tbsp vegan cream cheese or sour cream
1 handful fresh basil
1 handful fresh chives
2 handfuls fresh spinach
1 tsp agave syrup
salt, pepper to taste
a splash of water, enough to help it blend and to adjust the consistency

→ if served w bread, tortillas, quinoa, rice etc – this serves 2-3 people;
otherwise I’d say 2 servings, but depends on how hungry u are ofc

#3 Cheese Stuffed Potato Pancakes

400 – 500g potatoes (14 – 17,6 oz)
4 tbsp rice flour (i use glutinous rice flour)
⅓ tsp salt
1 tbsp powdered sugar
10 bite size pieces vegan cheese
sunflower oil, enough to fill your frying pot about 2 inches / 5 cm deep
→ yields about 10 potato bites

#4 Sushi Waffles with Vegan Salmon

for the “fish”:

200-300g jackfruit pieces or tofu cubes
a handful of dry shiitake mushrooms
1-2 sheets of nori, cut into pieces
1 tbsp soy sauce
1 tsp rice vinegar
2 tsp agave syrup
1-2 tsp flax seed oil
2 tsp white miso paste
⅓ cup + 2 tbsp (100ml) hot water , more if needed

2 cups cooked sushi rice (i use rice porridge rice)
mashed avocado w a squeeze of lime
thinly sliced cucumber
sweet soy sauce (called Kecap manis)
sriracha
vegan mayo
roasted sesame seeds

→ oil for the waffle iron
(how many tbsp u use per waffle will depend on the size of your waffle iron)

→ about 2 servings

#5 Mini Cakes

3 Layered Apple Marble Cake

for the cakes:
60g sugar (1/4 cup + 1 tbsp)
4 tbsp vegetable oil
1 tbsp applesauce
1 tsp vanilla
1 tbsp apple cider
80ml non-dairy milk (1/3 cup)
1 cup (120g) all-purpose flour
1 tsp baking powder
1⁄4 tsp salt
1 tbsp cocoa powder (plus 1 tsp milk if needed)

also: a lil oil to grease 2 10 cm cake tins

for the filling:

1 small apple
juice of ½ lime
1 tbsp agave syrup
¼ tsp cinnamon

→ i ended up using about ½ this filling for the cake

for the frosting:

125g vegan butter, at room temp
a generous pinch of salt
125 – 250g powdered sugar, added 50g at a time, stop once you’re happy with the consistency !

How to make the frosting:
beat the butter until fluffy
add the salt and the first ½ cup of sugar
Mix
add another ½ cup sugar
mix
continue adding sugar or stop at any moment, once you have a nice frosting consistency

for the cream cheese frosting I did:

100g vegan butter
25 g vegan cream cheese

MUSIC LINKS will be added in a bit !!

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