#easyveganrecipes
BETTER THAN TAKEOUT… And 100% Plant-Based PROTEIN! | What I Eat In A Day (Vegan) đđĽ
BETTER THAN TAKEOUT… And 100% Plant-Based PROTEIN! | What I Eat In A Day (Vegan) đđĽ
These high protein vegan meals are better than takeoutâand I donât say that lightly. In todayâs video, Iâm taking you through a full day of eating plant-based comfort food with bold, crave-worthy flavors that are easy to make at home.
For breakfast, I made baked mochi donuts with a dreamy vanilla glaze and paired them with a Japanese coffee jelly milk using my own Divine Roast Co. blend. Then we headed out to explore some local Asian restaurants for âresearch,â of course đ. And for dinner? Crispy General Tao tofu and veggie fried rice thatâll make you forget delivery apps even exist.
#highprotein #food #youtube #veganrecipes #whatieatinaday
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đŹ Comment below and let me know which dish youâre making first!
â¤ď¸ Like, subscribe, and turn on that bell so you donât miss whatâs next.
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Vegan Dinner Recipes | High-Protein, Beginner Friendly, Healthy
Vegan Dinner Recipes | High-Protein, Beginner Friendly, Healthy
Lets make 3 Vegan Dinner Recipes!
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Marry Me Mushroom Tortellini:
1lb Trumpet mushrooms
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoon Italian seasoning
1 teaspoon smoked paprika
1 tablespoon vegan butter
2 tablespoon extra-virgin olive oil, divided
1Â shallot, minced
4Â cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomatoes in oil, finely chopped
1/4 cup  tomato paste
2Â cups vegetable broth
1lb vegan Tortellini
1 cup vegan half & Half
3 cups spinach, roughly chopped
1/2 cup vegan parmesan cheese
Mushroom & Leek Risotto:
3 ½ â 4 cups vegetable broth (warmed on the stovetop)
2 Tbsp olive oilÂ
8 ounces bella
Sea salt + black pepper to taste
3/4 cup thinly sliced leeks ( might need 2-3 leeks)
1 cup arborio rice
1/4 cup dry white wine (I used white cooking wine)
1 Tbsp vegan butter
1/4 cup vegan parmesan cheese
Crispy Mushroom Caps, Roasted Broccoli, Mashed Potatoes & Gravy:
Mashed Potatoes:
1 Ib red potatoes
2 tbs vegan butter
1/2 cup unsweetened non-dairy milk
Salt
Black pepper
Garlic powder
Garlic & Herb seasoning
Dried Parsley
Fried mushrooms:
3 portobello mushroom caps, cut in half
Avocado oil for frying
Dry batter:
1 cup of whole wheat unbleached flour
1 cup vegan panko bread crumbs
Season all
Smoked paprika
Garlic powder
Onion powder
Cayenne pepper
Black pepper
Wet batter:
1 cup of whole wheat unbleached flour
Season all
Smoked paprika
Garlic powder
Onion powder
Cayenne pepper
Black pepper
1/2 cup plant milk
1/2 cup spring water
Gravy:
Wisk 1/2 cup of flour and 2 cups of vegetable stock in a bowl.
Add to skillet on low heat mixing continuously until it starts to thicken.
Add more broth or flour depending on if you want gravy thicker or thinner.
Add 2-3 tsp coco aminos to darken
Season with umami mushroom seasoning, salt, black pepper, smoked paprika
Roasted Broccoli:
2 crowns of Broccoli
1-2 tbs avocado oil
Salt
Black pepper
Garlic powder
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00:00 – Intro
00:29 – Mushroom Marry Tortellini Prep
01:59 – Cooking
05:56 – Mushroom Tortellini Taste Test
06:40 – Hume Health
08:55- Mushroom & Leak Risotto Prep
10:02 – Cooking
12:47 – Risotto Taste Test
13:18 – Roasted Broccoli
14:05 – Crispy Mushroom Caps
15:27 – Mashed Potatoes & Gravy
19:33 – Taste Test
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