plant Archives - Everyday Vegan Recipes

6 Controversial Things I Don’t Care About As A Vegan // Imperfect And Realistic Goals

Not everyone in the vegan or plant-based community sees eye to eye on everything, and that’s okay – I have found a way that ensures that I can maintain this lifestyle, and that is what matters 🌱 What does it look like to you?

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Andrew Huberman Gets Schooled By Researcher On Vegan Nutrition

Stack code MICTHEVEGAN on top of Hume’s current sale to save up to 50% off total! Discount code is valid for 7 days. HSA/FSA eligible! https://humehealth.com//discount/MICTHEVEGAN?redirect=/pages/hume-body-pod&utm_source=youtube&utm_medium=influencer&utm_campaign=MICTHEVEGAN
Alan Aragon responds to Huberman’s claims about plant protein and more!
– Links and Sources –
Link Page with eBooks, Patreon, and Socials: https://linktr.ee/micthevegan
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Aragon Meta Analysis:
https://pubmed.ncbi.nlm.nih.gov/24299050/

Lorraine et al., 2021 Vegan Protein Study:
https://pubmed.ncbi.nlm.nih.gov/33599941/

Mycoprotein Study:
https://pmc.ncbi.nlm.nih.gov/articles/PMC8110608/

Pea vs Whey Protein Study:
https://pubmed.ncbi.nlm.nih.gov/25628520/

24 Hour Plant Protein Beef Industry Study:
https://pubmed.ncbi.nlm.nih.gov/39396760/

2025 Vegan Protein Study:
https://journals.lww.com/acsm-msse/fulltext/2025/09000/impact_of_vegan_diets_on_resistance.10.aspx

Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea

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Easy, Healthy Red Lentil Wraps 🥙

Friends, this might be the best way to eat lentils yet! I am absolutely mind-blown at how easy these red lentil wraps are and how well they worked. I kept seeing these wraps popping up on my feed, and if you know my love for legumes you know I had to give it a go.

This is literally a game-changer and is going to be heavily featured on my lunch rotation going forward. I’m always looking for some easy lunches to meal-prep and this is it.
You can make a few at a time, roast a bunch of veggies, store them all in the fridge, and serve them later with a bit of hummus, some baby spinach and a bit of sauerkraut for some fermented food. And that’s it. Absolutely brilliant. You could also flavour them with some spices, the possibilities are endless.

I made 4 large wraps out of 1 cup of lentils. Each wrap gets you 11.5g of protein and only costs around 19 cents to make.
How awesome is that? As you can tell I am very excited about this new trend. Will you give it a go?

/// Recipe 📝
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WHAT I EAT IN A WEEK / SUMMER EDITION / Vegan & Easy By A Nutritionist

This video is sponsored by Squarespace, the all in one platform to build an incredible website!
Head to https://squarespace.com/justcallmeflora to save 10% off your first purchase of a website or domain using code JUSTCALLMEFLORA

Hey there my beautiful Friends!
I hope everyone is having the best summer.
The past few weeks I had to deal with a few personal things that were difficult to handle, that’s why the video ended up being in 2 parts. I hope you understand.
I am sending you all my love, fuel your beautiful bodies!
xxx
Flora

Oh btw. THANK YOU FOR 20k subs. I am over the moon.

SOCIALS
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My recipes:

https://www.justcallmeflora.com/

*writing the recipes from the video here in a day or so*

#whatieatinaweek #vegan #fullweekofeating #plantbased

CHAPTERS:
00:00 day 1
07:27 day 2
11:50 day 3
17:04 day 4
19:12 day 5

Music: I do not own any of the music in this video
Music is from EpidemicSound:
Use my link to sign up!
https://share.epidemicsound.com/ayz50f
sub count: 20060 lovely people

Tags:
what i eat in a week, summer recipe, vegan, language learning, lingoda, spanish, new langauge, plant based, nourishing, nutritionist student , collage life, student life, 5am morning routine, workout, training, running, motivation, discipline, Pamela Reif, Justcallmeflora, Caroline Girvan, what i eat in a day, food, recipe, whole food plant based, wfpb, full day of eating, full week of eating, busy, easy recipe, protein, high protein, gym girl, that girl, winter, workout routine, build muscle, lean, diet, model diet, tik tok diet, 80/20 rule, 8020, 8020 rule, intuitive eating, intuitive movement, health, health is wealth, nice cream, smoothie, chocolate banana nice cream, pancake, that girl diet, Natacha Oceane, hybrid training, crepes, lucky girl syndrome, project50, habits, how to build habits, fitness journey, wellness journey, wellness, intuitive eating, food freedom, gymshark, natacha oceane, running, hybrid, 5am morning routine, 2024 morning routine, haircut, short hair

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Vegan Cream Cheese For Beginners | Food Wishes

For my first try at making a vegan cheese spread, I thought this cultured cashew cream cheese came out extremely well! Whether you’re on a plant-based diet or not, I think you’ll love this easy to make, creamy, fermented “cheese,” which we can flavor and use any way we’d use regular cream cheese. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/cultured-cashew-cream-cheese-recipe-8424187

To become a Member of Food Wishes, and read Chef John’s in-depth article about Cultured Cashew Cream Cheese, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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WHAT I EAT IN A WEEK To Feel My BEST // Vegan //

Eat to feel your best, to fuel your beautiful body & to enjoy all the flavours. YOU DESERVE IT.
ILY
xxx
Flora

Workouts I did from the amazing #pamelareif & #carolinegirvan
Instagram: @justcallmeflora https://www.instagram.com/justcallmeflora/
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FOR COLLAB, email me at:
floraszalaiyt@gmail.com

RECIPES FROM THE VIDEO:

NICE CREAM
1 cup frozen blueberries
2 frozen bananas
¼ cup plant milk
1/3 cup coconut yoghurt
1 scoop @myprotein soy protein
1 tbsp chia seeds

AVOCADO SPREAD
1 ripe avocado
1 tsp nutritional yeast
½ tsp garlic powder
1 tsp extra virgin olive oil
½ lemon’s juice
1 tsp vegan mayo
chilli flakes
salt & pepper

MATCHA SMOOTHIE
1 banana
1 tsp matcha powder
1 tbsp peanut butter
1 glass plant milk
1 scoop @myprotein soy protein

BLENDED CREAMY OATMEAL
1 ripe banana
½ cup frozen forest fruits
1 scoop soy protein
1 tsp cinnamon
½ cup oat flour
¾ cup plant milk

PASTA BAKE
150g cashews, soak in water for 1 hour then rinse
1 tsp garlic powder
1 tsp turmeric
5 cloves garlic, minced
2 onions, minced
1 zucchini
25g fresh parsley, some to chop
1 cup lose fresh basil
Penne pasta, 250g, cook with salt and a little oil
1 cam coconut milk, 400ml
1/4 cup nutritional yeast
Salt and Popper to taste
Red lentils, 1/2 cup
1 block firm tofu, 180g, scramble with hands or fork
1 tbsp tomato paste
250g cherry tomaotes, cut in half
700g jar passata
Bread crunbs and grated vegan cheese to top (opt. But really recommend)

Cook the pasta in salty boiling water and a touch of olive oil, 2-3 min less than according to packing instructions. It should be chewy but not hard. Save a cup of pasta water before draining.
For the cashew sauce blend the cashew and coconut milk with salt, pepper, garlic powder and turmeric in a blender until smooth.
In a large pan saute the onions and garlic with olive oil. Add a tablespoon of tomato paste and the cherry tomatoes and zucchini. Add half a cup of pasta water and Saute for around for minuted on medium heat. Then once the water disappeared add the passata and lentils along with another half a cup of pasta water. Add the crumbled tofu amd basil and parsely. Simmer on low heat for 5-7 min. If necessary Add more water. Then, and the drained pasta and mix well.
Layer half of the pasta mix into a baking sheet. Pour half of the cashew sauce and a Layer of vegan cheese. Then the rest of the pasta mix and cashew sauce. Sprinkle a Layer of breadcrumbs and finally a Layer of vegan grated cheese. Bake in the oven at 180 C for 30 minutes.
Bon appetito

PESTO for the gnocchi: blend in a food processor or blender
1 loose cup of fresh basil
1 can (400ml) coconut milk, full fat
1 handful of arugola
1 can of white beans
1/2 cup cashews
1/2 cup sunflower seeds
3 tbsp extra virgin olive oil
1/4 cup nutritional yeast
1/2 lemon’s juice
salt & pepper to taste

CHICKPEA MASH:
1 can chickpea, mashed
1 ripe avocado
1 tbsp vegan mayo
1/2 lemon’s juice
salt & pepper
chilli flakes
1-2 tbsp nutritional yeast
1-2 tbsp coconut yoghurt
1 tsp dill
1 tbsp extra virgin olive oil

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Chapters:
00:00 DAY 1
05:11 DAY 2
14:05 DAY 3
18:12 DAY 4
23:09 DAY 5
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Music: I do not own any of the music in this video
Music is from EpidemicSound:
Use my link to sign up!
https://share.epidemicsound.com/ayz50f

#whatieatinaweek #vegan #plantbased #fullweekofeating
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TAGS
what i eat in a week, vegan, plant based, nourishing, nutritionist student , collage life, student life, 5am morning routine, workout, training, running, motivation, discipline, Pamela Reif, Justcallmeflora, Caroline Girvan, what i eat in a day, food, recipe, whole food plant based, wfpb, full day of eating, full week of eating, busy, easy recipe, protein, high protein, gym girl, that girl, winter, workout routine, build muscle, lean, diet, model diet, tik tok diet, 80/20 rule, 8020, 8020 rule, intuitive eating, intuitive movement, health, health is wealth, nice cream, smoothie, chocolate banana nice cream, pancake, that girl diet, lucky girl syndrome, project50, habits, how to build habits, fitness journey, wellness journey, wellness, intuitive eating, food freedom, Natacha oceane, fall recipe, fall girl, lucky girl syndrome, Flora, day in the life

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What I Eat In A Day #66 (Vegan) | JessBeautician

Insta: jessbeautician

KITCHENWARE:
Clip top jar: https://amzn.to/44xC5xn* Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Matcha bowl with spout (similar): https://bit.ly/42pdN6I*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Glass containers with bamboo lids: https://amzn.to/3Y1vreb*
S&P mills: https://bit.ly/2OGI5h6*Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*

DISCOUNT CODES:
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*

———————————————————————————

YOGHURT & CHOC CHIA PUD
Alpro Greek Style yoghurt: https://bit.ly/3NV1uIx*

FOR THE CHOC CHIA PUD
1/4 cup chia seeds: https://bit.ly/3VEVQPA*
2 tbsp cacao powder: https://bit.ly/3hForEK*
2 tbsp agave nectar: https://bit.ly/3v917lU*
1 tsp vanilla extract: https://bit.ly/2ZH6YCM*
Small pinch sea salt
1 cup plant milk

Place the chia seeds, cacao, agave, vanilla and salt into a jar and mix to combine. Pour in the plant milk, stir well and store in the fridge for up to 5 days.

HARISSA TEMPEH CIABATTA SANDWICH
1/2 block tempeh, sliced into 4 rings
Olive oil: https://bit.ly/3LXj64X*
Harissa: https://bit.ly/3LDC2aK*
1/3 loaf ciabatta
Slices of tomato
Slices of avocado
Lemon zest and juice
Garlic salt (similar): https://bit.ly/3pgX33D*
Rocket
Basil leaves

Whipped Vegan Feta recipe: http://www.jessicabeautician.co.uk/2022/07/whipped-vegan-feta-pasta.html

Oil a pan and place in the sliced tempeh. Fry until crispy on both sides, then brush with harissa paste and fry on each side until golden. Place in a toasted ciabatta sandwich with the whipped vegan feta, tomato, avocado, lemon zest & juice, garlic salt, rocket and basil.

Matcha: https://bit.ly/3NK2Gl1*
LoveRaw White Choc Cream Wafer Bar: https://amzn.to/3NJ9zms*

CREAMY ROASTED RED PEPPER PASTA2 shallots, halved
1 whole bulb garlic, top sliced off
3 sweet red peppers, halved and de-seeded
300g block silken tofu: https://bit.ly/34WTntj*
Fresh basil
Pasta: https://bit.ly/3nvftx0*
Handful fresh spinach
Garlic salt (similar): https://bit.ly/3pgX33D*
Black pepper
1/2 tsp dried chilli flakes (or chilli puree!)
Zest & Juice 1/2 lemon
Vegan feta cheese: https://bit.ly/3ClXjzS*
Fresh basil

Pre-heat the oven to 200 degrees celsius. Place the shallot halves in a baking dish, drizzle a little olive oil over the top of the garlic then wrap with tin foil and place in the dish along with the sliced red peppers. Drizzle over a little more olive oil and rub to coat. Sprinkle with roasted garlic sea salt and place in the oven to roast for 30 minutes. Remove once cooked and allow to cool. Drain the block of silken tofu, then place in a food processor together with the shallots. Squeeze the garlic to remove the roasted cloves into the food processor, add in the roasted red peppers and a large handful of fresh basil. Cook the pasta until al dente and drain, reserving 1/3 cup of the pasta water. Place the Creamy Roasted Red Pepper sauce into the pan together with the reserved pasta water and combine together. Add in the cooked pasta and spinach, and cook enough to wilt down the leaves. Grate in the lemon zest and squeeze in the juice, season well with salt and pepper, and add in the chilli flakes. Serve hot with vegan feta and fresh basil on top.

Alpro Greek Style mango yoghurt: https://bit.ly/3AXG2Or*

I’M WEARING:
T-shirt: Wuwwa
Nails Inc NailKale: https://bit.ly/3M15QPO*
Signature ring: https://bit.ly/3ijGqOC*

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.

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