vegan feast

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Is Eating Healthy Worth It?? – What I Eat In A Week ( Vegan Recipes )

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Is Eating Healthy Worth It?? – What I Eat In A Week ( Vegan Recipes )

Hey friends! A question I think many of us have asked ourselves, “is eating healthy worth is?”. Lets talk about it as I share what I eat in a week!

Sending love!

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Cookies:
1 cup oats
1 cup oat flour
1/4 cup whole wheat flour
1 tsp baking powder
1/4 cup sugar
pinch of salt
1 banana
1 cup milk
1 tsp vanilla extract
1/4 cup coconut oil
( about ) 1 cup of blueberries

– mix your dry ingredients together
– melt your coconut oil and mash your banana then mix your wet ingredients together
– mix your dry and your wet together until combined than fold in your fresh blueberries
– preheat oven to 375F. Line a baking sheet with parchment paper, portion the cookies using 1/3 of a cup of the mixture for each cookie.
– bake for 23-25 minutes. ( closer to 30 minutes if you want them more golden )

___

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5 Quick Noodle Recipes To Make Every Week ! {easy & Vegan}

Halloween at Amazon

5 Quick Noodle Recipes To Make Every Week ! {easy & Vegan}

Build your new website with squarespace: http://www.squarespace.com/minarome
Today‘s video is all about noodles 🍜 – quick and easy noodle recipes to make all week! Vegan Ramen, Sweet & Sour Gochujang Noodles, 5 min Chimichurri Inspired Pasta and moreeeee. You simply have to try !

Also, my cookbook “All Day Vegan” comes out October 25th – pre-order now: https://amzn.to/3OeTzGj

Get my Cookbook: https://bit.ly/minascookbook out for pre-order worldwide!
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Email: minarome.yt@gmail.com
Website: www.mina-rome.com

✨INGREDIENTS & NOTES ✨

#1 Fresh Chili & Herb Noodles 0:00

75g – 100g noodles of choice (2.6 oz – 3.5 oz)
4 – 5 tbsp fresh parsley, finely chopped
1 small red onion
2 cloves garlic
¼ cup (60ml) olive oil
1 tbsp white wine vinegar
1 ½ tbsp soy sauce
a generous pinch of chili flakes, or to taste!
a dash of black pepper
½ tsp dried herbs of choice (i used marjoram)
2 tsp agave or maple syrup
optional:
roasted sesame seeds for the top
additional veggies or tofu to have on the side

→ serves 1

#2 Sweet & Sour Gochujang Noodles 2:28

2 blocks of ramen noodles (125g)
2 Tbsp water + 1 tbsp cornstarch
2 tbsp soy sauce
3 tbsp white wine vinegar
2 tbsp maple or agave syrup
1 tsp sesame oil
1-2 tsp gochujang
1-2 cloves garlic
½ cup (125ml) water
1 spring onion
optional:
toppings of choice, such as fried tofu, roasted sesame seeds, steamed snap peas

→ serves 1 – 2

#3 Sundried Tomato Tofu Noodles 04:13

75g – 100g smoked tofu (2.6 oz – 3.5 oz)
3-4 sun dried tomatoes, packed in oil
a lil olive oil for the pot
75g – 100g glass noodles (2.6 oz – 3.5 oz)

2 ½ heaping tbsp plain hummus
1 ¼ tbsp white wine vinegar
1 tsp sesame oil
1 tsp sriracha
2 tsp soy sauce
2-4 tbsp water

→ serves 1

#4 Curry Mushroom Noodles 5:30

120g – 150g cremini mushrooms (4.2oz – 5.3oz)
2-3 cloves garlic
1 tsp sesame oil
2 tsp vegetable oil
2 tsp red curry paste
1 tbsp soy sauce
1 tsp agave syrup
2 tbsp vegan sour cream, cream cheese, coconut cream or full fat coconut milk
⅓ cup (80ml) water
1 squeeze of lemon or lime juice for serving
salt to taste, if needed
optional: steamed pak choi, roasted sesame seeds, chopped spring onion for serving

125g noodles of choice (4.4oz)

#5 Cozy Vegan Ramen – 2 Ways 6:55

125g noodles of choice (2,6 – 4.4oz)
2 spring onions
1 handful dried shiitake mushrooms, broken into bits
2-3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 – 2 tbsp olive oil
a generous pinch of chili flakes, or to taste!
2-3 small sheets or crispy roasted seaweed, ripped to pieces
1 tbsp agave
2 tbsp white wine or rice vinegar
1 vegetable stock cube
2 ½ cups (625ml) water, more if needed

for VERSION 1 add:
1 tbsp miso paste
1 tsp tahini or sesame oil

for VERSION 2 add:
1 splash of coconut milk
1 tsp gochujang

→ serves 1-2

COOKBOOK UNBOXING 9:20

Music used:

intro by la roux: https://open.spotify.com/track/7C4q3iDYe1EwGAgXUKKtwU?si=89a373dba5aa4a31
loopschauber: https://open.spotify.com/track/68eEbyrrYDI1SPbxfz84zw?si=e93482a5674349b6
culpeo: https://open.spotify.com/track/6O2CRirKsTJDBJtqUrxLU0?si=9ee9f36c4a8b4d61


fluhalp: https://soundcloud.com/fluhalp/autumn-83
Naomi – https://thmatc.co/?l=D4B1104F
outro by: carego – Little Changes – https://thmatc.co/?l=756EC543

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WHAT I EAT IN A DAY // Vegan Autumnal Recipes 🍂✨

Halloween at Amazon

WHAT I EAT IN A DAY // Vegan Autumnal Recipes 🍂✨

Thankyou for watching!

Leila xoxoxo

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Healthy Vegan Dinner – Turkish Recipe Red Lentil Meatballs

Halloween at Amazon

Healthy Vegan Dinner – Turkish Recipe Red Lentil Meatballs

#Turkish #Azerbaijan #Dinner
The videos are shot in the Gakh region of Azerbaijan. We prepare delicious recipes in the village and present Azerbaijani cuisine to the world.
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How To Meal Prep 12 Easy Vegan Recipes In 90 Minutes For A Beginner

Halloween at Amazon

How To Meal Prep 12 Easy Vegan Recipes In 90 Minutes For A Beginner

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These Recipes Will Make You Fall In LOVE With Tempeh!

Halloween at Amazon

These Recipes Will Make You Fall In LOVE With Tempeh!

Tempeh Tacos recipe: https://rainbowplantlife.com/tempeh-tacos/
BBQ Tempeh recipe: https://rainbowplantlife.com/bbq-tempeh/
Indonesian Tempeh Kecap recipe: https://rainbowplantlife.com/tempeh-kecap/

Thank you to all the RPL taste testers for being a part of this video 🤗

📱Find me on Instagram for cooking tips + daily updates! http://instagram.com/rainbowplantlife

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Creamy Mushroom Puff Pastry Pie | Autumnal Vegan Recipe

Halloween at Amazon

Creamy Mushroom Puff Pastry Pie | Autumnal Vegan Recipe

Now that the weather is getting more autumnal it’s time to break out the creamy mushroom puff pastry pie. This is a wholesome soul warming meal. SO easy to make and combines some really good fundamental cooking techniques. Couldn’t recommend this more if you’re looking for an instant winner.

Recipe here;

All the best,
Dave & Steve.

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3 Easy Vegan Recipes For Beginners | Vegan Basics

Halloween at Amazon

3 Easy Vegan Recipes For Beginners | Vegan Basics

today we’re making 3 easy vegan recipes for beginners! whether you or someone you know is just getting started with vegan/plant-based food, these are some meals that you need to know 🥰

✹ recipes mentioned ✹
vegan “tuna” chickpea salad → https://bit.ly/3ifIOpv
buffalo cauliflower wings → https://bit.ly/3UA9DWK
potato cashew cheese sauce → https://bit.ly/3xdU8qm

✹ find me! ✹
instagram | @sarahsvegankitchen_
recipe blog | https://sarahsvegankitchen.com/
email | sarah@sarahsvegankitchen.com

0:00 vegan recipes for beginners
0:19 vegan chickpea tuna salad
0:42 how to make chickpea tuna salad
2:46 simple vegan tuna salad sandwich
3:01 vegan tuna melt
3:21 buffalo cauliflower wings
3:50 preparing the cauliflower
4:13 making a simple batter
5:14 serving the buffalo cauliflower bites
7:11 vegan cashew cheese sauce
7:36 how to make vegan cheese sauce
9:37 vegan mac and cheese recipe
9:58 easy vegan nacho cheese sauce
10:33 outro

SyncID:
MB01S5YGR7HNKAF
MB014LVQGRXB7OY

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3 MUST TRY VEGAN DINNER RECIPES!

Halloween at Amazon

3 MUST TRY VEGAN DINNER RECIPES!

EASY dinner recipes with vegan wine pairings! Full dinner recipes below. Kind of Wild Wines https://bit.ly/3C4uTLZ use code NIKKI20 for 20% off!

Meatball Subs
Serves 4
3 tbsp olive oil, divided
2 medium carrots, finely diced
6 cremini mushrooms, finely diced
1/2 of a yellow onion, finely diced
3 large cloves garlic, minced
2/3 cups lentils
1/2 cup walnuts, chopped
2 tsp dried Italian herbs
1 tsp dried fennel seeds
1/2 tsp kosher salt
1/4 tsp black pepper
1.5 tsp vegan Worcestershire sauce
1/2 cup chickpea flour
1/2 tsp baking soda
5 basil leaves
For Serving
4 hoagie rolls
1.5 cups marinara sauce
1 cup vegan mozzarella
fresh basil and red pepper flakes (optional)

Directions
Preheat the oven to 375 degrees then add 2 tbsp of olive oil to a large frying pan and set to medium heat. Add the onions and carrots and cook for 5 minutes. Then add mushrooms and cook for 3-4 minutes. Add the garlic and walnuts and cook for 2-3 minutes, then remove from the heat. Add the lentils and Worcestershire sauce and mix well.
Transfer 1/3 of the mixture into a food processor with the basil leaves and remaining tbsp of olive oil. Blend + then transfer it back to the pan. Add the chickpea flour + baking soda, mix well and then form into 12 meatballs. Bake for 15 minutes. Next, warm up the marinara sauce. Coat each meatball in marinara sauce and serve on rolls with vegan mozzarella!

Chickpea Casserole
FOR THE SAUCE:
2/3 cup raw cashews
1 cup unsweetened soy milk
4 garlic cloves
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp sea salt
1 tsp light miso paste
1 tbsp nutritional yeast
1/2 tbsp lemon juice
1/2 tsp of black pepper

FOR THE FILLING
2 medium yellow potatoes
2 medium carrots
1/4 tsp salt
3 tbsp olive oil, divided
6 mushrooms
1/3 cup dry white wine
1 cup chickpeas
1/2 cup frozen peas
1/2 cup frozen corn
1 cup frozen chopped spinach
1 tsp finely chopped fresh rosemary
TOPPING:
3 cups sourdough bread cubes (1in ch cubes)
2 tbsp olive oil
salt and pepper

Start by placing the cashews in a bowl and covering them with boiling water. Set aside to soften. Preheat the oven to 400 degrees.
Dice the potatoes and carrots into small bite-sized pieces. Then transfer to a lined baking tray along with the unpeeled, whole garlic cloves. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of kosher salt. Toss to coat evenly and then spread the veggies into a single layer for even roasting.
Bake for 15 minutes or until golden brown around the edges and fork-tender in the centers. In the meantime, chop the mushrooms and set them aside. Then cut the sourdough into 1 inch cubes and set aside too.
Add the remaining 2 tbsp of olive oil to a large frying pan and set to medium-high. Once warm, add the mushrooms and let sit undisturbed for 3-4 minutes to brown. Reduce the heat to med and add the rosemary + 1/4 tsp kosher salt. Cook for another 1-2 minutes. Deglaze the pan with 1/3 cup white wine and simmer until all but 1 tbsp of liquid is evaporated.
Next add the chickpeas, frozen peas, corn, and spinach. Sauté on low heat, stirring occasionally. Cook for 3-4 minutes, then turn off the heat and set aside. Remove the veggies from the oven and set the garlic cloves to the side. Add the potatoes + carrots to the frying pan with the veggies and chickpeas.
Make the Sauce
Squeeze the now softened garlic into a blender to remove the peels. Then drain the water from the cashews and add them to a blender along with the soy milk, and the remaining sauce ingredients, and blend until the sauce is silky smooth. Pour the sauce into the frying pan over the veggies and toss well to coat. Transfer the mixture to a 9in pie dish or 9in square baking dish. Then place the sourdough bread cubes in a large mixing bowl and drizzle olive oil. Season with salt and pepper and toss to coat. Place the seasoned bread on top of the veggies and bake for 30 minutes. Rest for 10 minutes before serving.

Chik’n Tacos with Spicy Street Corn
Serves 4
2.5 cups frozen yellow corn
2 tbsp water
1/3 cup vegan mayo
1/2 cup vegan parm
1 tbsp fresh lime juice
1/2 tsp chili powder
1/2 tsp kosher salt
2 tbsp olive oil
20oz (about 2 bags) frozen vegan chicken, not breaded
1 tbsp taco seasoning
12 med. flour tortillas
2 avocados, chopped
cilantro and lime wedges for serving

Add the frozen corn and water to a large pan with a lid. Steam for 3-5 minutes or until warmed through. Drain any excess water and allow it to cool slightly. Make the sauce by combining the vegan mayo, vegan parmesan, lime juice, chili powder, and salt in a large mixing bowl. Stir to combine and then add the corn. Toss well to coat and set aside for now.
Return the pan to the stove and add the olive oil. Set to medium high heat and once warm, add the frozen vegan chicken and taco seasoning. Cook for 2-3 minutes then add the water and cook until warmed through.
To make the tacos, add vegan chicken and corn onto each tortilla. Top with avocado, cilantro and enjoy!

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Easy Vegan Chili 🔥 Perfect For Fall 🍁 (High Protein Recipe)

Halloween at Amazon

Easy Vegan Chili 🔥 Perfect For Fall 🍁 (High Protein Recipe)

Crystal has THE BEST one pot chili recipe and she shares it with us here today! At the end of the video I show the nutrient breakdown and Macro’s for anyone that is interested.

This is perfect for meal prepping and batch cooking since it’s so easy to scale the recipe up.

Thanks for watching!

Ingredients:
1 Large Onion
3 Cloves of Garlic
3 Carrots
3 Stalks of Celery
1/2 Package of Firm Tofu
2 Tsp Cumin
2 Tsp Smoked Paprika
1/2 Tsp Black Pepper
2 Tsp Liquid Smoke
1 Large Can of Fire Roasted Tomatoes (28 oz) *regular canned tomatoes will work.
2 Cups of Water
1 Can of Kidney Beans
1 Can of Chickpeas
1 Can of Blackbeans
2 Tsp Braggs (Soy sauce or tamari would work too)
1 Tsp of Worcestershire Sauce

Method:
Add chopped onion, garlic, carrots celery and crumbled tofu to a large saucepan.
Sautee until veggies start to get soft
Add the spices and tomatoes
Stir
Add the water and beans
Mix in the braggs and Worcestershire sauce
Simmer for at least 20-30 minutes.

MY VEGAN RECIPE EBOOK🍍

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Easy Vegan Meal Planner


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