vegan food

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EASY High-Protein VEGAN Meal Prep | Cook With Me

EASY High-Protein VEGAN Meal Prep | Cook With Me

Meal Prep With Me! In this video, you will see how I meal prep as a vegan bodybuilder to build muscle.

Kitchen Scale from Amazon: https://amzn.to/3DzD6a7

BREAKFAST: Pumpkin Spice Overnight Oats
Macros per container: 37g P/ 39g C/ 12g F
▻40g Rolled oats
▻30g LivBody Vegan protein powder (Discount Code: FITVEGAN20) http://bit.ly/2H0ghDZ
▻10g chia seeds
▻10g currants or favorite dried fruit
▻8oz Flax Protein Milk from Good Karma
▻Optional toppings: apples, persimmons, walnuts, or pears

LUNCH: Natty’s Staple Macro Bowl
Macros per container: 38g P/ 53g C/ 6g F
▻1 serving of Lupini Bean Seitan (find the recipe here: https://youtu.be/-n5vv3C0-P0 )
▻150g cooked rice
▻60g artichoke hearts
▻30g spinach
▻15g Almond Kite Hill Cream Cheese

SNACK: Simple Avocado Sandwich
Macros per sandwich: 17g P/ 35g C/ 9g F
▻2 slices thin-sliced Dave’s Killer Bread
▻3 slices veggie bologna (Yves)
▻30g avocado
▻30g tomatoes
▻20g carrots
▻15g pickles
▻Optional: sauerkraut

Dinner: Tofu Bowl
Macros per container: 33g P/ 41g C/ 21g F
▻175g potatoes, baked
▻100g green beans, steamed
▻2 servings High-Protein Super Firm Tofu (Wildwood)
▻10g miso vegan mayo

Snacks that I like to have during the week:
▻Air-popped popcorn
▻Caramel rice cakes with jam or nut butter
▻Apples
▻Fruit Bowl: Strawberries, Kiwi, blueberries
▻Protein bars from good cravings: (Discount Code: NATALIE) https://www.good-cravings.com/?ref=mGBrE
▻Veggie chips
▻carrot or jicama sticks with beet hummus
▻lupini pickled beans from Brami

#veganmealprep #veganbodybuilder #vegan
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**LINKS + DISCOUNT CODES**

▻SHOP MY VEGAN SUPPLEMENT STACK (discount code: FitVegan20) https://bit.ly/2zlKFoM

▻My favorite vegan protein powder (Discount Code: FITVEGAN20) http://bit.ly/2H0ghDZ

▻All outfits in this video are BuffBunny Collection (Support Code: NATALIE) https://www.buffbunny.com/natalie

▻My favorites items from AMAZON: https://www.amazon.com/shop/influencer-814085a4

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How I Built A $1.2 Billion Vegan Start-Up Called Eat Just | Founder Effect

How I Built A $1.2 Billion Vegan Start-Up Called Eat Just | Founder Effect

Josh Tertick, Co-founder and CEO of JUST, Inc., thought if we can make plant based milks, cheeses and butters, surely someone developed an egg alternative. It sounds simple. Apparently it’s anything but.

There are three numbers to look out for in this story. $3,000, the amount he had in his savings when he launched his start-up; $500,000, his first outside investment; and $800 million, the total amount the company has raised so far. Here’s how Josh Tetrick went from crashing on his ex-girlfriend’s couch to sitting atop a $1.2 billion start-up called Eat Just.

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How I Built A $1.2 Billion Vegan Start-Up Called Eat Just | Founder Effect

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This Vegan Mac N’ Cheese Is A Bowl Of Simple Luxury

This Vegan Mac N’ Cheese Is A Bowl Of Simple Luxury

Priyanka Naik, chef and author of “The Modern Tiffin,” makes tadka mac n’ cheese, her spin on a classic comfort food that’s rich, balanced, and vegan. Priyanka highlights Indian flavors like curry leaves, cumin seeds, and Indian chilies in this creamy mac n’ cheese topped with crispy spiced panko breadcrumbs and fresh cilantro.

Check out the recipe here: https://www.vice.com/en/article/dypypa/tadka-mac-n-cheese-recipe

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What I Ate Today W/ Easy Vegan Meal Ideas! 🌱☀️

What I Ate Today W/ Easy Vegan Meal Ideas! 🌱☀️

What I eat in a day as a healthy plant-based vegan who LOVES to eat well but also no interest in bland, boring, or time consuming food. If you can relate, these easy recipes are for you! Eat well, nourish your body, treat yourself, and have fun doing it – that’s my philosophy 🙂 Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

✰ Beet Hummus Recipe:
1 can white beans, rinsed and drained
2 medium steamed beets
2.5 tbsp tahini
1 tbsp extra virgin olive oil
4 tbsp water
2.5 tbsp lemon juice
3/4 tsp garlic granules
1/2 tsp cumin
1/2 tsp kosher salt (I use Morton’s)
1/4 tsp black pepper

Combine all of the ingredients in a blender and blend until very smooth. Add more salt and lemon to taste as needed and enjoy!

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I hope you enjoy what I ate today video 😊 Thanks for watching!

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What I Eat For GUT HEALTH ( 5 Vegan Recipes )

What I Eat For GUT HEALTH ( 5 Vegan Recipes )

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Hey friends and welcome! 🌞 Gut health is so important to our over all health, while no one meal can heal your gut I hope to inspire you to get into the kitchen more often and create recipes with gut healing elements. Such as lots of fresh fruits and veggies, fermented foods and anti inflammatory spices like turmeric! Remember healing your gut takes time, so give yourself the love and grace you deserve on your journey.

**All these recipes are on my NEW WEBSITE! Many, many more older and newer recipes will be uploaded there in the near future so stay tuned and make sure to leave your email for all the yummy updates 💛 💛 💛
http://www.juliaayers.com/

✨Connect with me!✨
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What I use to film : Sony ZV1
What I use to edit: iMovie ( on my Macbook )

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What I Eat In A Day (high-protein, Vegan, Actually Good)

What I Eat In A Day (high-protein, Vegan, Actually Good)

thank you to Skillshare for sponsoring this video! the first 1,000 people to use my code “SARAHSVEGANKITCHEN0522” or use this link to sign up will get a 1 month free trial of Skillshare: https://skl.sh/sarahsvegan08211

back with another “what I eat in a day” video! today, we’ve got some more high-protein, vegan meals. we’ve got PB&J overnight oats, edamame crunch salad, roasted tomato and white bean soup, BLTs, and chocolate, coconut, peanut butter bars. enjoy!

✹ More Videos ✹
Vegan Taste Tests → https://bit.ly/2Y1TBLP
What I Eat in a Day Playlist → https://bit.ly/32JPW3F
Recipe Tests + Cookbook Reviews → https://bit.ly/2StEMvm
Cook with Me! → https://bit.ly/2O7DK9H
Tofu Recipes → https://bit.ly/2CLTTsC

✹ Find Me! ✹
instagram (personal) | https://www.instagram.com/thesarahsullivan/
instagram (vegan product reviews) | @sarahs.vegan.eats
recipe blog | https://sarahsvegankitchen.com/
podcast | https://anchor.fm/whatislifedude/

✹ Contact Me! ✹
for business inquiries → thesarahsullivan@gmail.com

I get all my background music from MusicBed! you can get a free trial here: http://share.mscbd.fm/thesarahsullivan

✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.

0:00 intro
0:14 breakfast
1:22 lunch
3:02 lil ad break
4:01 dinner (din-din)
7:07 dessert

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STOP Making These Simple Vegan BBQ Mistakes!

STOP Making These Simple Vegan BBQ Mistakes!

Grilling Vegan Burgers is quite easy, but there’s some common mistakes that beginners make. The GOOD NEWS is these are easy to avoid!

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This post is not sponsored, all opinions are my own. I’ve also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!

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Eating Only Vegan Fast Food For An Entire Day

Eating Only Vegan Fast Food For An Entire Day

thank you to Cometeer for sponsoring this video! get a free Fellow Tumbler ($30 value) when you use my code “SARAHGWP” at https://cometeer.com/sarahsvegankitchenmay.

join us as we eat vegan fast food for a day, stopping at Starbucks, Panera Bread, Noodles & Company, and Cold Stone Creamery.

✹ More Videos ✹
Vegan Taste Tests → https://bit.ly/2Y1TBLP
What I Eat in a Day Playlist → https://bit.ly/32JPW3F
Recipe Tests + Cookbook Reviews → https://bit.ly/2StEMvm
Cook with Me! → https://bit.ly/2O7DK9H
Tofu Recipes → https://bit.ly/2CLTTsC

✹ Find Me! ✹
instagram (personal) | https://www.instagram.com/thesarahsullivan/
instagram (vegan product reviews) | @sarahs.vegan.eats
recipe blog | https://sarahsvegankitchen.com/
podcast | https://anchor.fm/whatislifedude/

✹ Contact Me! ✹
for business inquiries → thesarahsullivan@gmail.com

I get all my background music from MusicBed! you can get a free trial here: http://share.mscbd.fm/thesarahsullivan

✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.

0:00 intro
0:54 breakfast (Starbucks)
4:38 quick lil ad break
7:04 lunch (Panera Bread)
12:55 dinner (Noodles & Co.)
20:37 dessert (Cold Stone)

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13 Healthy Vegan Recipes For Weight Loss

13 Healthy Vegan Recipes For Weight Loss

http://serious-fitness-programs.com/weightloss
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if you’re looking for exciting new easy vegan meals check out these 13 healthy vegan recipes for weight loss to Include in Your plant based and Vegan Diet.

These are easy recipes anyone can make and enjoy cooking.

I hope you like all these healthy recipes ♡

“sorry i didn’t add the preparation method here because i have acceded the maximum characters in the description box”

1 chickpea and vegetables 270 calories (1 serving)

Ingredients

1 olive oil
1 garlic
1/2 medium carrot
1/4 medium yellow onion
1/4 medium red pepper
1/2 cup chickpeas, boiled
1/4 tsp tumeric
1 tbsp nutritional yeast
1 pinch of chili powder
salt & black pepper
2 oz spinach

**************
2 High protein tofu scramble 300 calories (1 serving)

Ingredients

7 oz extra firm toru
1 olive oil
1 tbsp nutritional yeast
1/4 cup soy milk
1/4 tsp tumeric
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
salt & black pepper
1 tsp dijon mustard
1 medium tomato
1 oz avocado
1/2 tbsp chopped chives

**************
3 Spinach, carrot & potato 240 calories (1 serving)

Ingredients

1 medium carrot
4 oz potato
1/4 medium green pepper
2 oz spinach, chopped
1/3 cup chickpeas, boiled
1 tsp olive oil
1 tbsp lemon juice
salt & black pepper

**************
4 Veggie quinoa 310 calories (1 serving)

Ingredients

1 medium carrot, cubed
1 oz spinach
3/4 cup quinoa, cooked
1 oz avocado
1 tsp white vinegar
1 tsp olive oil
1/4 tsp dried oregano
1 tsp dijon mustard
salt & black pepper

**************
5 Veggie Fried Rice 240 calories (1 serving)

Ingredients

1 medium carrot, cut in half lengthwise
1/4 cup brown rice
1 tsp olive oil
1/4 red bell pepper, chopped
salt and black pepper
1/8 tsp chili powder
1/8 tsp cumin
1/8 dried oregano
2 tbsp tomato sauce
6 grape tomatoes
1 medium green onion
1 tsp cilantro, finely chopped

Preparation

Cook the rice in water first until done.
Heat a skillet with oil over medium heat. Add bell pepper and carrot and cover until carrot is tender.
Season with salt and pepper, chili powder, cumin, dried oregano. Add cooked rice and mix to combine.
Add tomato sauce, sliced tomatoes, and green onions.
Serve topped with chopped cilantro.

************

6 Chili recipe for dinner 200 calories (1 serving)

Ingredients

1 garlic
1 tsp olive oil
1/4 medium yellow onion
1 medium carrot
1/4 medium red bell pepper
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/8 tsp chili powder
salt and black pepper
1/4 tsp dried oregano
5 oz diced tomatoes
1/2 cup vegetable broth
1/2 cup water
1 bay leaf
2 oz red beans, cooked
1 tbsp parsley, chopped

**************

7 Veggie stir fry 210 calories (1 serving)

Ingredients

3 oz green beans
salt
1 garlic
1 tsp olive oil
1/4 medium yellow onion
2 medium carrots, cut into julienne strips
2 tbsp water
3 oz broccoli
1/4 cup peas
1 tsp reduced sodium soy sauce
1 tsp honey
black pepper

*************

8 Broccoli pesto penne 310 calories (1 serving)

Ingredients

2 oz wholewheat penne pasta
7 oz broccoli florets
5 basil leaves
a small handful of parsley
1 tbsp parmesan cheese
2 tsp olive oil
salt and black pepper
1 red chilli

***********

9 White bean salad 210 calories (1 serving)

Ingredients

2 leaves romaine lettuce
7 cherry tomatoes
1/4 medium red bell pepper, chopped
1 medium cucumber, chopped
2 oz canned white beans
2 tbsp olives
1 tsp white vinegar
1 tsp olive oil
1 tsp dijon mustard
salt and black pepper

************
10 spinach 240 calories (1 serving)

Ingredients

1/4 medium red pepper
1/2 tsp olive oil
1/4 medium red onion
5 oz spinach
salt & black pepper
1 whole wheat tortilla
2 tbsp crem cheese
******

11 Vegetarian chickpeas salad 300 calories (1 serving)

Ingredients

2 oz spinach
3 basil leaves
1 garlic
1 tbsp parmesan cheese
1 tsp olive oil
2 tbsp water
2 tbsp lemon juice
5 grape tomatoes
3/4 cup chickpease, canned or cooked
1/4 medium red onion
5 kalamata olives
salt and blacl pepper

*********
12 Strawberry spinach and quinoa 290 calories (1 serving)

Ingredients

1/4 cup quinoa
2 oz spinach
3 strawberries
1 tbsp chopped walnuts
1 tsp lemon juice

Preparation

cook quinoa according to package.
In a large bowl, combine all the ingredients and serve.
*********

13 Chickpea and tomato quinoa 290 calories (1 serving)

Ingredients

1/4 cup quinoa
1/4 white onion, chopped
1/4 yellow bell pepper
1 clove garlic, finely chopped
1 tsp olive oil
1 medium tomato, chopped
1 tsp tomato paste
1/8 tsp paprika
1/8 tsp cayenne pepper
salt and black pepper
1 oz spinach
2 oz cooked chickpeas
1 tbsp black olives
1 tbsp parsley, finely chopped

I hope you like all these easy vegan ideas ♡

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Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!

Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!

Give this video a thumbs up if you enjoyed cooking this recipe 👍

▶️ RECIPE INGREDIENTS: (3 to 4 servings)

500g Cauliflower – cut into florets – 4 to 5 cups approximately
190g Pasta / 2 cups – Penne Pasta
3 Tablespoon – Olive Oil
200g / 1+1/2 Cup – Onion
3 to 4 Garlic Cloves / 1/2 Tablespoon approximately – finely chopped
2 Tablespoons – Tomato paste
1/2 cup or as required – Pasta Water (the water you cooked the pasta in)
Salt to taste ( I have added total 1/2 teaspoon of pink Himalayan salt)

Garnish:
Black pepper to taste – Freshly ground (I have added 1/2 teaspoon)
Lemon juice to taste – Freshly squeezed (I have added 1 tablespoon)
1/4 cup / 10g Parsley – finely chopped
Drizzle of a good quality olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
1/3 cup / 60g Toasted Pine Nuts

▶️ BLANCHING THE CAULIFLOWER:
4 Liters – Water
1 +1/2 Teaspoons – Salt (I have used Pink Himalayan salt)

Start by boing the water, once the water starts boiling vigorously, add the cauliflower to the boiling water very slowly and carefully (you don’t want to burn yourself). Boil for 2 to 3 minute and immediately remove from water and set aside.

Please note, we are just blanching the cauliflower at this point and not cooking it, so it should have a crunch and not be soft – that’s because we will be further cooking it in the pan and we don’t want it to fall apart while frying.

If the cauliflower is young and tender, cook no longer than 2 minutes otherwise you will end up over cooking it. If the cauliflower is mature and though then cook it for 3 minutes.

▶️ COOKING THE PASTA:
Cook the Penne pasta in the same boiling water we used to cook the cauliflower. Cook as per package instructions. Reserve about 1 to 1+1/2 cups of pasta water for later.

▶️ TOASTING THE PINE NUTS:
Dry roast the pine nuts on medium heat 1 to 2 minutes. Once you start to see brown spots on it remove it from heat immediately on a plate and spread it out to cool down. DONOT leave the pine nuts on the heated pan otherwise you will end up burning it.

▶️ PASTA RECIPE / METHOD:

To a heated pan add the olive oil, onion and 1/4 teaspoon of salt. Cook it until the onions are really soft. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Once the onion is soft, reduce the heat to low and add the chopped garlic and chilli flakes and fry for about 1 minute or until fragrant.

Add the tomato paste and turn the heat back to medium and cook for 1 to 2 minutes to cook out the raw flavour of the tomato paste. If at any point you notice the pan is getting over heated then reduce the heat. Add the cauliflower and fry for another 2 to 3 minutes or until the cauliflower is nicely fried.

(PLEASE NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat, we don’t want to burn the tomato puree)

Add the cooked pasta and mix it well. Add the reserved pasta water and salt to taste and mix well. Turn the heat to medium-high and cook for 1 to 2 minutes or a to desired consistency. Adding the pasta water will remove any bits of the tomato paste that is stuck to the pan and will also create a sauce to coat the pasta.

Once its cooked to your desired consistency, turn off the heat. Add the freshly ground black pepper, lemon juice, olive oil, parsley and mix well. Top it with toasted pine nuts and serve hot.

▶️ IMPORTANT TIPS:

– In the process of blanching, add the cauliflower to the boiling water very slowly and carefully, you don’t want to burn yourself

– If the cauliflower is young and tender, cook no longer than 2 minutes otherwise you will end up over cooking it. We are just blanching it at this point and not cooking it, so the cauliflower should have a crunch and not be soft – that’s because we will be further frying it in the pan and we don’t want it to fall apart while frying

– Reserve 1 to 1+1/2 cups of hot pasta water (the water you cooked the pasta in), we will use it to make a sauce to coat the pasta

– Adding 1/4 teaspoon salt to onion will release it’s moisture and help it cook faster so please don’t skip this step

– Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat

– Make sure to cook the tomato paste for 1 to 2 minutes to get rid of the raw flavour before adding the cauliflower

– The garnish completes the dish so please do not skip any of the ingredients

– Use a good quality olive oil, it will enhance the taste of the dish

Enjoy!

#pasta #vegan #recipe

Thanks for watching the video Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!

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