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Bento Box Lunches (Vegan) | JessBeautician AD

Bento Box Lunches (Vegan) | JessBeautician AD

Use code JESSBEAUTICIAN for 10% off monbento (valid until 30th April) here: http://smarturl.it/jessbeautician-MB. This video is sponsored by monbento.

Enter to WIN a monbento Natural Blue Square Bento Box!
Giveaway rules:
1. Subscribe to my channel
2. ‘Like’ this video
3. Leave a comment below!

Open internationally. I will contact the winner by responding to their comment and I will be announced in 2 weeks time in my Instagram Stories as well as in the description box of this video!

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MUSHROOM ‘BACON’
1/3 cup ketchup
2 tbsp maple syrup
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp liquid smoke
1 tsp smoked paprika
1/4 tsp sea salt
1/4 tsp black pepper

3 king oyster mushrooms, each cut into 4 slices (or 200g any mushrooms)

Mix the marinade ingredients together until combined. Brush over the mushroom slices on a non-stick baking tray and bake for 30 minutes, turning over halfway through.

TOFU SPINACH & TOMATO NO-CRUST ‘QUICHE’
1/2 block silken tofu
2 tbsp chickpea flour
2 tbsp nutritional yeast
2 tbsp oat milk
1 tsp English mustard
1/4 teaspoon onion powder
1/4 tsp paprika
1/4 tsp kala namak
Pinch sea salt
1/4 tsp black pepper
Small handful spinach, shredded
4 cherry tomatoes, halved

Whisk together the tofu, chickpea flour, nutritional yeast, oat milk, mustard, onion powder, paprika, kala namak, salt and pepper until combined. Add in the spinach and mix it through. Place in silicone baking mould, press in the tomato halves and bake at 180 degrees celsius for 30 minutes.

YOGHURT-OAT BAKES (Makes 1)
1/4 cup vegan vanilla yoghurt
2 tbsp oats
1 tsp ground flaxseed
1/4 tsp vanilla extract
1 tbsp maple syrup (optional)
1/4 cup fruit (berries, apple etc)

– Mix together the yoghurt, oats, flaxseed, vanilla extract, maple syrup and fruit until combined. Place in silicone baking mould and bake at 180 degrees celsius for 30 minutes.

EGG MAYO SALAD
1/2 block silken tofu
2 tbsp vegan mayo
1 tsp English mustard
1/4 tsp paprika
1/4 tsp kala namak
Pinch sea salt
1/4 tsp black pepper
2 tbsp fresh chives

Mix the vegan mayonnaise with the mustard, paprika, kala namak, salt and pepper until combined. Add into the tofu with the chives and ‘chop’ with a spoon until well mixed together.

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MONDAY
– Mushroom ‘Bacon’ BLT:
Toasted bagel
Vegan mayo
Fresh chives
Tomato slices
Fresh lettuce
‘Mushroom ‘Bacon’

– Cucumber slices, lentil chips & hummus in sauce cup
– Yoghurt, berries & pumpkin seeds

TUESDAY
– Tofu Spinach & Tomato No-Crust Quiche (see recipe above) with chives
– Olive bread, salad & vegan pesto in sauce cup
– Vegan yoghurt
– Blueberry Yoghurt-Oat Bake (see recipe above)

WEDNESDAY
– Spinach, Tomato & Mushroom ‘Bacon’ Pesto Pasta Salad
1 portion pre-cooked pasta
4 slices mushroom ‘Bacon’, chopped
1/4 cup vegan red pesto
Handful baby plum tomatoes, quartered
Handful spinach

– Mixed salad with olive oil & balsamic vinegar dressing in sauce cup
– Vegan yoghurt with tangerine, raspberries & chocolate coated almonds

THURSDAY
– Tofu ‘Egg’ Mayonnaise Wrap with Mushroom ‘Bacon’
1 tortilla wrap
Tofu ‘Egg’ Mayonnaise (see recipe above)
4 slices Mushroom ‘Bacon’ (see recipe above)
Handful fresh spinach

– Mixed salad with olive oil & balsamic vinegar dressing in sauce cup
– Raspberry Yoghurt-Oat Baked (see recipe above)
– Mixed berries

FRIDAY
– Hummus, Veggie & Pesto Bagel
1 toasted bagel
3 tbsp hummus
2 tbsp vegan red pesto
3 slices tomato
4 slices of cucumber
3 slices of red onion
Handful spinach

– Vegan cheezy tortilla chips and hummus in sauce cup
– Berries with Trek Lemon Flapjack

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LUNCH SHOPPING LIST:
200g mixed mushrooms
2 large tomatoes
1 bag spinach & rocket salad mix
1 head lettuce
1 red onion
1/2 cucumber
Small punnet baby plum tomatoes
Fresh chives

1 block silken tofu: https://bit.ly/34WTntj*
Hummus (homemade or store-bought)
Vegan green/red pesto (homemade or store-bought)

Wholewheat bagels
Tortilla wraps
Pasta

Snacks: vegan yoghurt, fruit, chocolate, crisps, seeds, snack bars. etc.

CUPBOARD/FRIDGE STAPLES: Ketchup, olive oil, maple syrup, soy sauce, liquid smoke, smoked paprika, paprika, chickpea flour, nutritional yeast, English mustard, kala namak, vegan mayonnaise, vanilla extract, salt, pepper.

Disclaimer: This video is sponsored by monbento.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

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What I Eat In A Day #53 (Vegan) | JessBeautician AD

What I Eat In A Day #53 (Vegan) | JessBeautician AD

Get 30% off Lifesum Premium here: https://lifesum.com/redeem/JessBeautician30 or download for free here: https://bit.ly/3haWQ9U. This video is sponsored by Lifesum.

Try Veganuary!: https://veganuary.com

KITCHENWARE:
Kilner jars: https://amzn.to/3hxRCVX*
Label maker (for jars!): https://amzn.to/2KTWKaP*
Magimix: https://bit.ly/3lFxsKG*
Vitamix (similar): https://bit.ly/2KKTPRG*
Vitamix (USA): https://bit.ly/37EaUpr*
Baking tray: https://bit.ly/3f69sxX*
Baking dish: https://bit.ly/2TMUR0C*
Plates & small dishes: nomliving.com
Small bowls: https://bit.ly/3nBWZWn*
Pinch pots: https://bit.ly/37xNMso*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups & spoons: http://bit.ly/2O1UgIf* & http://bit.ly/32ydGb3*
Tea towels: https://bit.ly/3dQRwqw*

MISO CARAMEL BANANA PORRIDGE (Serves 1)
1/2 cup porridge oats
1 banana
1/2 cup oat milk
Vegan vanilla yoghurt
1 tsp coconut oil: https://amzn.to/2X2cFGM*
1 tbsp maple syrup: https://amzn.to/2MqAd67*
1 tsp miso: https://amzn.to/38LVoHe*
Flaked almonds

Add a pinch of salt to 1 1/2 cups of boiling water in a pan, then gradually add in the oats, stirring in between and once all he oats were in, place on the lid and leave to gently simmer for 20 minutes. Cut the banana into chunky slices, then add into a frying pan with the coconut oil and fry those off until they start to turn golden. Make the Miso Caramel Sauce, by mixing the maple syrup and miso together until smooth. Drizzle some of the sauce over the fried bananas in the pan and reserve the rest, then turn the bananas over again so they can caramelise in the Miso Caramel. Add the oat milk into the porridge after 20 minutes, stir that through until nice and creamy, then add in the yoghurt. Serve the porridge with the warm Miso Caramel bananas on top and some flaked almonds, then drizzle the rest of the Miso Caramel on top.

SPICY BEANS ON TOAST
Recipe coming soon on my blog!

Trek White Chocolate & Raspberry Flapjack: https://amzn.to/2LaCrWu*

TOFU & AUBERGINE KATSU CURRY (Serves 2)
1 block firm tofu
1 aubergine
1 1/2 cups panko breadcrumbs
1 tbsp olive oil
1/3 cup rice flour
1/2 cup chickpea flour + 2/3 cup water
Salt

KATSU SAUCE:
1 red onion, chopped
1 carrot, peeled & chopped
3 cloves garlic, minced
1 thumb-sized piece ginger, grated
2 tbsp curry powder
1 tsp garam masala
1 tbsp rice flour
1/2 pint vegetable stock
2 tbsp soy sauce: https://amzn.to/3aY840l*
1 tbsp rice vinegar: https://amzn.to/3pEL4Yh*
1 tbsp maple syrup
1 tsp tomato puree
Salt & pepper

Sushi rice
Salad, red onion & coriander

Add the oil into a large shallow pan, then add in the panko breadcrumbs and keep them moving on a medium heat until they turn slightly golden in colour, then place in a bowl to cool. Slice the into 6 even chunky slices, then slice the aubergine into chunky rounds. Next, first dip one slice of aubergine at a time in the rice flour, once each piece is well coated, dip them into the mixture chickpea flour mixture – it should create this egg-like texture, if you need to add more water do, but don’t make it too thin, it should be a batter and make sure you let any excess run off the aubergine/tofu – transfer to the crispy breadcrumbs next, and coat them in those, then place them on a baking tray once done. Repeat the process with the tofu, then once they are all done and on the tray, place them in a preheated oven at 180 degrees celsius for 25 minutes. Meanwhile, make the Katsu Curry Sauce by warming the oil in a pan, then add in the onion, carrot, garlic and ginger. Soften everything down in the pan for a couple of minutes before adding in the curry powder, garam masala and rice flour, then turn that through the pan to get everything well coated. Add in the of soy sauce, rice vinegar, maple syrup and tomato puree, then stir those through the pan. Next, add in the vegetable stock, salt and pepper. Keep that stirring until the sauce thickens, then reduce the heat and leave to simmer. After around 15 minutes, turn over the breaded aubergine and tofu to toast on the other side and cook your rice in this time. Once the aubergine and tofu are done, remove them from the oven, and serve with the rice Katsu Curry Sauce, salad, red onion and coriander.

Little Moons Belgian Chocolate Mochi [Gift]: https://www.littlemoons.co.uk

Disclaimer: This video is sponsored by Lifesum.

[Gift]
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Read
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