vegan meal ideas

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How I’ve Been Eating HIGH PROTEIN As A Vegan 150g+

How I’ve Been Eating HIGH PROTEIN As A Vegan 150g+

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tofu scramble recipe: https://www.madeleineolivia.co.uk/blog/tofu-scramble

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chapters:
00:00 intro
00:10 breakfast: tofu scramble
10:25 lunch: tofu scramble, quinoa and salad
11:44 dinner: tofu stir fry
17:00 breakfast: porridge with protein shake
21:26 lunch: “chicken” wrap

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What I Eat In A Day (plant Based Vegan)

What I Eat In A Day (plant Based Vegan)

time for another WHAT I EAT IN A DAYYYYY

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– where do you live? los angeles.
– what blender do you use? https://www.amazon.com/gp/product/B00939I7EK/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00939I7EK&linkCode=as2&tag=ashleywickasy-20&linkId=e331f6cab594e65d5c1075a8cac98a46
– how long have you been vegan for? 5 years.
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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 💛 💛 💛
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Quick + Easy What I Eat In A Day (As A VEGAN!)

Quick + Easy What I Eat In A Day (As A VEGAN!)

In today’s what I eat in a day video, I decided to share some quick & easy vegan recipes that I typically eat on most days as a vegan! These vegan recipes are fast and delicious!

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What A Vegan Eats In A Day

What A Vegan Eats In A Day

UR FAVORITEEEEEEEE!!! come watch what a vegan eats in a day 😀

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HOW TO GO VEGAN EBOOK: https://payhip.com/b/uQo9
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for business enquires: ashley@justpmg.com

food instagram: @ashleysabundance

camera equipment I use!
dslr camera: https://www.amazon.com/gp/product/B071K62DPN/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B071K62DPN&linkCode=as2&tag=ashleywickasy-20&linkId=4cd3866bf5a12d7cd5e5eb01717dfe9c
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lenses: https://www.amazon.com/Canon-50mm-1-8-STM-Lens/dp/B00X8MRBCW/ref=sr_1_2?s=electronics&ie=UTF8&qid=1525240256&sr=1-2&keywords=canon+50mm

tripod: Velbon Videomate 300!
vlogging tripod: flexible gorillapod

faq’s
– how old are you? 19.
– where do you live? los angeles.
– what blender do you use? https://www.amazon.com/gp/product/B00939I7EK/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00939I7EK&linkCode=as2&tag=ashleywickasy-20&linkId=e331f6cab594e65d5c1075a8cac98a46
– how long have you been vegan for? 5 years.
-what is your food instagram? https://www.instagram.com/ashleysabundance/

current sub count: 114,000

FTC: this is NOT a sponsored video!

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What An Italian Vegan, Chinese Vegan & Greek Vegan Eat In A Day

What An Italian Vegan, Chinese Vegan & Greek Vegan Eat In A Day

What’s the difference between an Italian vegan, Chinese vegan, and Greek vegan’s diet?

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What An Italian Vegan, Chinese Vegan & Greek Vegan Eat In A Day

What An Italian Vegan, Chinese Vegan & Greek Vegan Eat In A Day

What’s the difference between an Italian vegan, Chinese vegan, and Greek vegan’s diet?

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WHAT I EAT IN A DAY | VEGAN, EASY & QUICK | Meal Ideas For Busy People Trying To Eat Healthier

WHAT I EAT IN A DAY | VEGAN, EASY & QUICK | Meal Ideas For Busy People Trying To Eat Healthier

Welcome back to… of course, another what I eat in a day video! All meals were of course 100% vegan but also super quick and easy, so hopefully if you’re a super busy person this might give you some ideas if you are trying to eat healthier or plant based!

Enjoy!!!!!
________________________________________________________

Hi, I’m Sophie. I’ve been Vegan & followed a healthy plant-based diet for over 6 years…and I’ve learned a lot along the way! I am qualified as a Nutrition & Diet Coach with the Association for Nutrition (AfN UK). I make videos to help inspire you to take action to better your health, in order to live an abundantly healthy & vibrant life! 🌻

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One Pot Spinach Brown Rice With Chickpeas (Plant-Based) | Easy One Pot Vegan Recipes

One Pot Spinach Brown Rice With Chickpeas (Plant-Based) | Easy One Pot Vegan Recipes

Welcome and in today’s video, I am going to share a one pot spinach brown rice with chickpeas recipe which is inspired by Greek spinach rice also known as Spanakorizo.

There are variations of spinach rice throughout the world, including Greece, where it is called spanakorizo a classic vegetarian dish. It is probably one of the healthiest traditional Greek recipes because it’s packed with lots of spinach, onions, fresh herbs, lemon and tomato sauce.
Spinach rice is an ideal dish as it can be eaten as vegan dish or main dish and it is nutritious, flavorful, versatile, and easy to make.

It also combines rice with vegetable in one dish, saving you time in the kitchen and if you add some chickpeas for a boost of vegetarian protein for a well-balanced vegetarian or vegan meal. So, let’s start making this delicious spanakorizo recipe with tomato sauce and surprise your friends and family.

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▶️ RECIPE INGREDIENTS:

1 cup / 200g Brown rice – medium grain (if you are using long grain brown rice adjust the cooking time as it cooks faster than the medium grain rice)
2 to 3 Tablespoon Olive Oil
1+ 1/2 cup / 200g Onion – one medium size onion
2 Tablespoon Garlic – 5 to 6 Garlic approx.
1+1/2 cup / 350ml Strained tomatoes/Passata
300g / 8 to 9 cups approx. – Fresh Spinach – chopped
4 cups / 1 Liter Water
1/4 Teaspoon Chilli flake (Optional)
2 cups / 1 Can (540 ml) Cooked chickpeas
3/4 cup / 20g Fresh Dill (If you like mild dill flavor add 1/2 cup)
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)

▶️ Garnish:
1/3 cup / 15g Parsley – finely chopped (Optional)
Lemon juice to taste (I have added 1 tablespoon lemon juice)
Black pepper to taste (I have added 1/2 teaspoon black pepper)
Drizzle of Olive oil – 1 to 2 Tbsp (I have added 1 tablespoon organic cold pressed olive oil)

▶️ METHOD:

Wash thoroughly and soak 1 cup of brown rice for 1 hour.

To a heated pan add olive oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Fry the onion on medium-high heat until it just starts to caramelize.

Once the onion has started to caramelize, reduce the heat to medium low (depending on the heat of your stove). Add the finely chopped garlic, chilli flakes and continue to fry for another 1 to 2 minutes or until fragrant.

Now add the strained tomatoes, spinach and mix well. Now drain the brown rice. Transfer the soaked rice, chickpeas, salt, water and fresh dill to the pot and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes or until the rice is cooked but still sightly firm. (We don’t want mushy rice).

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes. Remove from heat. Garnish with Parsley, lemon juice and a good quality olive oil. The garnish will enhance the taste of this dish so I recommend not skipping it. Serve hot.

▶️ IMPORTANT TIPS:

– Thoroughly wash/soak the brown rice, this will get rid of any impurities/gunk

– If you are using long grain brown rice adjust the cooking time accordingly, as it cooks faster than the medium grain rice

– If you are using a different type of rice adjust the water and cooking time accordingly

– Adding salt to onion will release it’s moisture and will help it cook faster so please don’t skip it

– Turn the heat to medium-low to low before adding the garlic and spices. This will prevent them from burning

– Chop the spinach to prevent long strings of stem

– The garnish will enhance the taste of this dish so I recommend not skipping it

Enjoy!

▶️ My other videos:
Baked Vegetables in Zesty Tomato Dressing: https://youtu.be/_KHuPVKqyAg
Curry Flavoured Quinoa Bowl: https://youtu.be/OP3b2vpcGpQ
Healthy Chickpea Pasta: https://youtu.be/f6vLXvtybXU
One Pot Mediterranean Lentil: https://youtu.be/1dWqQirbsK4

Thanks for watching the video One Pot Spinach Brown Rice with Chickpeas (Plant-Based) | Easy One Pot Vegan Recipes
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#spinachbrownrice #FoodImpromptu #onepotveganrecipe #spanakorizo #chickpeasandricerecipe #greekspinachrice #brownricerecipe #onepotrecipe #greekrecipes #veganrecipe

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One Pot Mediterranean Lentil And Rice Recipe (Plant-Based) | Easy One Pot Vegan Recipes

One Pot Mediterranean Lentil And Rice Recipe (Plant-Based) | Easy One Pot Vegan Recipes

Are you looking for easy lentils and rice recipe? How to cook one pot Mediterranean meals with rice and lentils?
This recipe is inspired by Mujadara and a few Mediterranean recipes. Nutritious grains play a big role in the Mediterranean diet and it not only entails healthful, quick to prepare meals, but also tantalizingly wonderful ones!

This vegan Mediterranean inspired rice and lentils recipe uses basmati rice, lentils, and seasoning to create a quick, easy, and flavorful dish that can be prepared in one pot and is great as a main or side dish. Lentils are considered a superfood. Although they may appear to be little beans to some, these are quite potent legumes. They’re high in protein, fiber, and heart-healthy fats. Dieters can delay the rate at which sugars in the circulation are absorbed by eating lentils with rice.

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▶️ INGREDIENTS: (4 to 5 servings)

1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
(NOTE: Some brown lentils are more dry than the others and therefore need more soaking time. How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak it longer)

1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions – 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water

Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon)
Lemon or Lime juice to taste (I have added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I have added 2 tablespoons of organic cold-pressed olive oil)

▶️ METHOD:

Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender.
[PLEASE NOTE: Some brown lentils are more dry than the others and there need more soaking time. How to know if the lentils are soaked well? You could should be able to cut a lentil piece with your nails, effortlessly. If not, then soak it longer.]

Thoroughly wash the rice until the water runs clear, this will get rid of any impurities and gunk (this is an important step so do not skip it). Soak for about 20 minutes.

Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until the onions are nicely browned (be careful not to burn the onion).

Once the onion is caramelized, add the strained tomatoes/passata and the spices and give it a nice mix. Now drain and rinse the lentils/drain the rice. Add it to the pot along with the salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 30 minutes.

After 30 minutes, uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue cooking UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.

Garnish with parsley, lemon juice, ground black pepper and drizzle of olive oil. Mix gently because the rice is delicate at this point and we don’t want to break it. Cover and let it sit for another 5 minutes before serving (for the flavors to blend).

Stores well in the fridge for 3 to 4 days. It’s perfect for meal planning.

IMPORTANT TIPS:

– this recipe uses BROWN LENTILS & BASMATI RICE

– Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are more dry than the others and therefore needs more soaking time.

– How to know if the lentils are soaked well? You could should be able to cut a lentil piece with your nails, effortlessly. If not, then soak it longer

– Its really important that the lentils soaks well. The reason is to match the cooking time soaked lentil with the rice. This will prevent the rice from getting mushy

– Caramelize the onion well , this adds a lot of flavor to this dish

Enjoy!

Thanks for watching the video One Pot Mediterranean Lentil and Rice Recipe (Plant-Based) | Easy One Pot Vegan Recipes

#healthy #food #recipes #riceandlentilsrecipe #mediterraneanmeals #onepotveganrecipe #plantbasedrecipes #vegetarianrecipes #veganrecipes #plantbasedfoods #vegan #howtocook #lentilrecipe #ricerecipe

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