meal
Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
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10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
I’M WEARING
Necklace: https://bit.ly/4p4h2x*
Glasses: Bottega
Nails: Manucurist Smooth – 15% off here: uk.manucurist.com/GLOWFORJESS
Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
#AD Get 10% off Elephant Box’s new Prep & Store Food Containers with code JESSPREP10: https://elephantbox.co.uk/products/liz-new-prep-store-small. (Valid until 31st Oct 2026).
DISCOUNTS
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
I’M WEARING
Necklace: https://bit.ly/4p4h2x*
Glasses: Bottega
Nails: Manucurist Smooth – 15% off here: uk.manucurist.com/GLOWFORJESS
Vegan Gains Divorce Created A MONSTER…
Vegan Gains Divorce Created A MONSTER…
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$5 Lunch Challenge: Vegan 🥗 #Challenge #Lunch #Vegan #Budget #streetcents
$5 Lunch Challenge: Vegan 🥗 #Challenge #Lunch #Vegan #Budget #streetcents
Can I buy a tasty vegan lunch for just $5? I’m testing out budget-friendly vegan lunch options and sharing all my fails and wins along the way. From falafel wraps to peanut butter and apple snacks. Watch me put together a complete vegan feast that’s affordable and delicious—perfect for anyone on a tight budget!
Soft Potato Taco Bowl | Quick And Easy Recipe #onestopchop
Soft Potato Taco Bowl | Quick And Easy Recipe #onestopchop
Soft Potato Taco Bowl is my new favorite. Used to make these all the time when I worked at Taco Bell! Perfect for meal preps too more protein, less guilt!!
@ScrubDaddyOfficial for the win with the must have cleaning products. Use discount code : DAVEN10
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WHAT I ATE In A WEEK (Mouth-Watering Vegan Meals At Home!) ????
WHAT I ATE In A WEEK (Mouth-Watering Vegan Meals At Home!) ????
Sharing 7 whole days of my tasty plant-based meals, that will satisfy anyone, vegan or not! ????
◦ Walnut/Mushroom Crumble (@35:00) – https://youtu.be/h9XylQGmgUs
◦ Stuffed Shell Pasta (@ 34:30) – https://youtu.be/h9XylQGmgUs
◦ Vegan “Fish” & Grits Recipe – https://youtu.be/D5wkWaUfjpk
My Food Processor – https://amzn.to/3Wc2U70
_______________________
????ORDER MY VEGAN COOKBOOK HERE ➟ https://bit.ly/3hPtdgo
????MY GOLD FLATWARE ➟ https://bit.ly/2PW99hg
_______________________
[ Time stamps ]
0:00 Intro
0:20 Monday Breakfast…chik’n n waffles
1:28 Monday Dinner…stuffed peppers, cornbread, green beans
2:43 Tues Lunch…BOMB homemade falafel wraps
4:20 Tues Dinner…chimichurri portobello & stuffed pasta
5:50 Wednes Bfast…loaded protein yogurt bowl
6:10 Wednes Lunch…stuffed pasta, cornbread, asparagus
7:04 Wednes Dinner…bbq tofu, roasted cabbage, sweet potato
8:13 Thurs Bfast…chickpea flour omelette
9:17 Thurs Lunch…cajun palm pasta
9:49 Thurs Dinner…spicy cauliflower wings, sautéed greens
10:30 Fri Bfast…vegan cheesy grits
10:40 Fri Lunch…chopped salad & homemade dressing
11:13 Sat Bfast…BEST avocado toast & yogurt bowl
11:48 Sat Lunch…crispy tofu, broccoli & rice bowl
13:11 Sat Dinner…cajun palm pasta & cornbread
13:54 Sun Bfast…”fish” and grits
15:04 Sun Lunch…ground walnut lettuce wraps
16:32 Sun Dinner…black bean burger & green beans
BAKED CHICKPEA VEGETABLE PATTIES Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
BAKED CHICKPEA VEGETABLE PATTIES Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
Baked Chickpea Vegetable Patties Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. This baked chickpea patties recipe with sweet potatoes is perfect for vegan and vegetarian meals and meal prep. A high protein and nutrient rich grain-free baked vegetable patties recipe made with chickpeas and sweet potatoes for a healthy vegetarian meal. Add this vegetable burger / high protein chickpea patties recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and sweet potatoes to your meals. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan recipe.
▶️ CHICKPEA PATTIES RECIPE INGREDIENTS: (12 to 13 patties)
2 Cups / 1 Can (540ml Can) COOKED Chickpeas
400g / 2+1/4 cups approx. FINELY GRATED Sweet Potato (1 large sweet potato 445g with the skin)
160g / 2 cup Green Onions – finely chopped and firmly packed
3/4 to 1 cup / 40 to 60g Cilantro or parsley – finely chopped
15 to 17g / 1 tablespoon grated Garlic OR TO TASTE
7g / 1/2 tablespoon grated Ginger OR TO TASTE
2 to 2+1/2 tablespoon Lemon Juice (✅ ???? some lemons are more sour than the others so adjust the quantity of lemon juice to your liking)
2 Teaspoon Paprika (NOT SMOKED)
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
1/4 teaspoon Cayenne Pepper or to taste (OPTIONAL)
100g / 3/4 Cup Chickpea Flour or Besan
1/4 teaspoon baking soda
2 Tablespoon Olive Oil
Salt to taste
???? Good Quality Olive Oil to Brush the patties (I used organic cold pressed extra virgin olive oil)
???? Sriracha Mayo Dipping sauce/spread:
Mayonnaise (vegan)
Sriracha Hot Sauce to taste
Add vegan mayonnaise and sriracha hot sauce to taste to a bowl. Mix well.
???? Pickled Onions:
160g / 1 medium Red Onion
1 Tablespoon White Vinegar
1 Tablespoon Sugar (I added cane sugar)
1/8 Teaspoon Salt
Add the onions, vinegar, sugar and salt to a bowl. Mix well. You can store it in the refrigerator for 2 to 3 days.
▶️ METHOD:
Finely grate the sweet potato using the finer side of the grater. Finely chop green onion and cilantro (coriander leaves). Mince or grate the ginger & garlic. THOROUGHLY MASH THE COOKED CHICKPEAS, then add the grated sweet potato, green onion, cilantro, lemon juice, garlic, ginger, paprika, cumin, coriander, black pepper, cayenne pepper, chickpea flour, baking soda, salt, olive oil and mix well. KNEAD THE MIXTURE THOROUGHLY until it forms a dough, this will help breakdown the fibres and the mixture will bind well while forming the patties.
Oil your hands to prevent the mixture from sticking. Scoop the mixture using a 1/3 cup (level it off by removing any excess mixture) and form equal size patties. This recipe makes 12 to 13 patties.
✅ ???? Each patties will be approximately 3+1/4 to 3+1/2 Inches in diameter and anywhere between 3/8 to 1/2 inch thick and 85g approx. of mixture per patty.
PRE-HEAT THE OVEN TO 400F.
Bake the patties in a 400F preheated oven for 30 minutes. Then flip the patties and bake – anywhere between 15 to 25 minutes or UNTIL THE PATTIES ARE GOLDEN BROWN AND FIRM. The patties should not be mushy. Once baked remove from the oven and immediately brush it with a good quality olive oil, while the patties are still hot. ✅ ???? This will add a lot of flavour and also prevent the patties from drying out.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
Add the patties to your burger or wrap or serve it with your favourite dipping sauce. Patties stores well in the refrigerator in an airtight container for 7 to 8 days. This is a good recipe for meal prep.
▶️ IMPORTANT TIPS:
???? FINELY GRATE THE SWEET POTATO USING THE FINER SIDE OF THE GRATER
???? Take the time to THOROUGHLY MASH THE COOKED CHICKPEAS
???? KNEAD THE MIXTURE THOROUGHLY until it forms a dough, to breakdown. The mixture will bind well while forming the patties
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
???? You can prep the vegetables in advance and store it in the refrigerator for 3 to 4 days. When ready, add the dry ingredients and make the patties
*****
Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Easy and nourishing vegan recipes for your everyday cooking. My goal is to help with the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.
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#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #FoodImpromptu #plantbaseddiet #sweetpotato
Veg Tacos | Veggies Tacos | Veg Burritos #shorts #short #tacos #vegan #healthy #recipe #ytshorts
Veg Tacos | Veggies Tacos | Veg Burritos #shorts #short #tacos #vegan #healthy #recipe #ytshorts
Veg Tacos | Easy Vegetarian Tacos | Healthy vegan Tacos
This vegetarian tacos are filled with colours of vegetables, black beans and avocado dressing. It’s a healthy and easy meal for you.
Recipe details as follows-
Step 1 – To make Tacos
– 2 cups all purpose flour
– pinch of salt
– 1/4 baking powder
– 2 tsp oil
– water as required
– make a soft dough and keep it aside for 30 minutes
– after 30 minutes make small ball and roll it in small circles
– Cook Tacos evenly on both side
Step 2 – Black beans gravy
– 15 oz Black beans can or overnight soaked black beans and then boiled it
– In a pan heat oil, add 1/2 cup chopped onion, 1/4 tomato fresh or canned puree
– add spices 1/2 tsp cumin powder, 1/4 tsp red chilli powder, 1 tsp garam masala & salt
– Cook gravy on medium flame for 8 minutes until it is thick
Step 3 – Sauté Onion and bell peppers
– In a pan add 1 tbsp oil and sauté 1 cup sliced onion and 1 cup sliced red, orange and yellow bell peppers
– add pinch of salt and pepper and 1 tbsp Balsamic vinegar
– Sauté for 7 minutes until it is soft
Step 4 – Make Avocado dressing
Step 5 – Assemble Veg Tacos
– Take a Tacos
– spread dressing on tacos
– add Black beans gravy
– sautéed onion and bell peppers
– shredded lettuce
– again some dressing on top
– Veg Tacos is ready!
Veg Tacos recipe
Healthy Tacos recipe
Vegan Tacos recipe
Desi Mexican Tacos
Black beans Tacos
Homemade Tacos
Veg Tacos recipe Indian style
Veg Tacos Indian recipe
Veg Tacos mexican recipe
Veg Tacos with filling recipe
Veg Tacos filling recipe
Veg Tacos recipe at home
How to make tacos shell at home
Veggie Tacos recipe
Vegetarian Tacos recipe
Tex Mex veg burritos recipe
Tacos soft shell recipe
#shorts #short #ytshorts #easyrecipe #tacos #vegan #mexicanfood #indian #recipe #desi #burrito #ytshortsindia #viral
A Week Of Lunches (Vegan) | JessBeautician
A Week Of Lunches (Vegan) | JessBeautician
Insta: @jessbeautician
Written recipes: http://www.jessicabeautician.co.uk
KITCHENWARE:
Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Mugs: https://bit.ly/3O1JiOJ*
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Stasher bag: https://amzn.to/3rJt05y*
Reusable paper towels: https://amzn.to/44UfIBM*
S&P mills: https://bit.ly/2OGI5h6*
Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
50% off Tallow + Ash Eco-friendly Laundry Shampoo & Conditioner: https://rb.gy/3qivf*
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
HARISSA MUSHROOMS WITH RICE
– Za ‘atar flatbread
– Brown rice
– Mushrooms with harissa: https://amzn.to/3pZ3au2*
– Cherry tomato, cucumber & red onion salad
– Hummus
Bird & Blend Peach Soda tea: https://rb.gy/osq91*
CREAMY COURGETTE PASTA
Similar recipe here (change the peas for courgette and fry first with the garlic!): http://www.jessicabeautician.co.uk/2023/06/creamy-spinach-pea-basil-pasta.html
HEIRLOOM TOMATO & BASIL PESTO GALETTE
Written recipe here: http://www.jessicabeautician.co.uk/2023/07/heirloom-tomato-basil-pesto-galette.html
Stasher bag: https://amzn.to/3rJt05y*
Reusable paper towels: https://amzn.to/44UfIBM*
Sweet Potato, Chickpea & Sun-dried tomato Pesto Galette: https://mr-organic.com/recipes/sweet-potato-chickpea-sundried-tomato-pesto-galette/
MUSHROOMS ON TOAST WITH TOFU SCRAMBLE:
– Hummus toast
– Heirloom tomatoes & fried harissa mushrooms
– Scrambled tofu
(Fry 1/2 block silken tofu with 1/2 tsp paprika and garlic granules, 1/4 tsp turmeric, salt & pepper. Add in black salt () at the end for ‘eggy’ flavour).
Bird & Blend Custard Cream tea: https://rb.gy/v2l17*
Bird & Blend biscuit flavoured teas: https://rb.gy/8c1p9*
LOADED FLATBREAD:
– Flatbread
– Hummus
– Shredded lettuce
– Mushrooms with harissa: https://amzn.to/3pZ3au2*
– Cherry tomato, cucumber & red onion salad
– Yoghurt
– Coriander
I’M WEARING:
WUWWA: https://tidd.ly/43H9u78*
Reformation: https://bit.ly/3O5yPBN*
Nails: https://bit.ly/43E6hW2*
Tan: https://bit.ly/3WkhRDy*
Disclaimer: This video is not sponsored.
{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
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A Week Of Lunches (Vegan) | JessBeautician
A Week Of Lunches (Vegan) | JessBeautician
Insta: @jessbeautician
Written recipes: http://www.jessicabeautician.co.uk
KITCHENWARE:
Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Mugs: https://bit.ly/3O1JiOJ*
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Stasher bag: https://amzn.to/3rJt05y*
Reusable paper towels: https://amzn.to/44UfIBM*
S&P mills: https://bit.ly/2OGI5h6*
Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
50% off Tallow + Ash Eco-friendly Laundry Shampoo & Conditioner: https://rb.gy/3qivf*
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
HARISSA MUSHROOMS WITH RICE
– Za ‘atar flatbread
– Brown rice
– Mushrooms with harissa: https://amzn.to/3pZ3au2*
– Cherry tomato, cucumber & red onion salad
– Hummus
Bird & Blend Peach Soda tea: https://rb.gy/osq91*
CREAMY COURGETTE PASTA
Similar recipe here (change the peas for courgette and fry first with the garlic!): http://www.jessicabeautician.co.uk/2023/06/creamy-spinach-pea-basil-pasta.html
HEIRLOOM TOMATO & BASIL PESTO GALETTE
Written recipe here: http://www.jessicabeautician.co.uk/2023/07/heirloom-tomato-basil-pesto-galette.html
Stasher bag: https://amzn.to/3rJt05y*
Reusable paper towels: https://amzn.to/44UfIBM*
Sweet Potato, Chickpea & Sun-dried tomato Pesto Galette: https://mr-organic.com/recipes/sweet-potato-chickpea-sundried-tomato-pesto-galette/
MUSHROOMS ON TOAST WITH TOFU SCRAMBLE:
– Hummus toast
– Heirloom tomatoes & fried harissa mushrooms
– Scrambled tofu
(Fry 1/2 block silken tofu with 1/2 tsp paprika and garlic granules, 1/4 tsp turmeric, salt & pepper. Add in black salt () at the end for ‘eggy’ flavour).
Bird & Blend Custard Cream tea: https://rb.gy/v2l17*
Bird & Blend biscuit flavoured teas: https://rb.gy/8c1p9*
LOADED FLATBREAD:
– Flatbread
– Hummus
– Shredded lettuce
– Mushrooms with harissa: https://amzn.to/3pZ3au2*
– Cherry tomato, cucumber & red onion salad
– Yoghurt
– Coriander
I’M WEARING:
WUWWA: https://tidd.ly/43H9u78*
Reformation: https://bit.ly/3O5yPBN*
Nails: https://bit.ly/43E6hW2*
Tan: https://bit.ly/3WkhRDy*
Disclaimer: This video is not sponsored.
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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
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