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Testing Breakfasts From Different Countries For A Week (India, Japan, Mexico…) – Vegan

Testing Breakfasts From Different Countries For A Week (India, Japan, Mexico…) – Vegan

Hello there, it’s been a minute! Get ready for a week of delicious new recipes!
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For this video, I challenged myself to recreate 1 breakfast from a different country, every day for one week straight. Recreating them to be vegan that is! So these might not always be 100% authentic all of the time (also because I improvised here and there), but super tasty ! Today we’re looking at breakfast from Mexico, England, India, Finland, Japan, Italy and Portugal!
It was so cool trying these new ideas, I learned so much! Do let me know in the comments: Which traditional breakfasts should I try next time?

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INGREDIENTS & NOTES:

#1 Quick Vegan Chilaquiles
sauce:
1 tbsp neutral oil
1 small onion
1/2 tsp red pepper flakes (or to taste!)
¼ tsp paprika
¼ tsp black pepper
a dash of cumin and coriander
1 ½ tsp sugar or maple syrup
3 tbsp tomato purée
1 tbsp flour
½ cup (125m) vegetable broth
A few tbsp water, to adjust the consistency

Tortillas:
6-8 small corn tortillas
¼ cup (60ml) frying oil (for example sunflower)

Vegan Eggs:

40g glutinous rice flour/regular rice flour (¼ cup + 1 tbsp)
60ml vegan cream, cuisine or milk (¼ cup)
60ml soy yogurt, unsweetened (¼ cup)
A pinch of salt
1 tsp rice vinegar
a pinch of kala namak for serving (optional)

1 tbsp oil for the pan
6 – 8 yellow/orange cherry tomato tips

→ Yields 6 – 8 fried eggs

for serving: (use what you want here)
vegan sour cream
1 avocado
1-2 handfuls of cilantro
vegan cheese of choice
fresh lime juice

→ serves 2

#2 Japanese Breakfast

Omelette:
300g silken tofu (10,5oz)
1/2 cup (125ml) water
1 tbsp sugar
1/2 cup (60g) chickpea flour
2 tbsp (14g) rice flour
1/3 tsp baking powder
1 tsp nutritional yeast
1/3 tsp salt
1 tsp soy sauce
1/8th tsp turmeric
Oil for the pan
optional: a pinch of kala namak, added right before serving

→ Yields about 6 omlette layers! I recommend doing 3 and 3 – so you have 2 rolls total

Adapted this recipe here: https://okonomikitchen.com/tamagoyaki/

Miso Soup:

1-2 pieces of dried kombu or 1-2 nori sheets
2 cups water (500ml)
2 spring onions
1 handful of mushrooms
½ block firm tofu (100g)
1 carrot, cut into noodles
1 tbsp miso paste
1 tsp soy sauce
1 tsp rice vinegar
1-2 handfuls of spinach
a Sprinkle of Sesame seeds for serving

→ Serves 2

#3 Overnight Focaccia

1 cup lukewarm water (250ml)
1 tbsp sugar or agave syrup
1 tbsp olive oil to be added to the water
1 1/4 teaspoons active dry yeast
2 cups + 3 tbsp (240 g + 3 tbsp) white spelt flour or all-purpose flour or bread flour
4 tbsp vital wheat gluten (sub with 4 tbsp extra flour)
1 tsp salt
1 tbsp of olive oil to be drizzled over the mixed batter
1 tbsp of olive oil to grease your pan with
1 tbsp of olive oil to be massaged into the dough once it has risen
a generous sprinkle of coarse salt
→ BAKE FOR 25-28 Minutes in a preheated oven at 210C, forgot to mention!
→ yields 1 focaccia, baked in a 20cm square dish

#4 Berry Rye Porridge

½ cup rye flour (60ml)
1 cup (250ml) non dairy milk, added ¼ cup (60ml) at a time
pinch of salt
½ tsp vanilla
1 heaping tbsp cranberry compote
if it gets too thick, add up to ¼ cup of water (60ml)
optional: mix a handful of frozen berries
for serving: green apple, vegan cream …

→ serves 1

#5 Full English Breakfast

Bacon Recipe: https://www.youtube.com/watch?v=g2rRB4u-Of8&t=596s
Sausage Recipe: https://www.youtube.com/watch?v=vVBJrQl1XUM&t=426s
1 can baked beans
4-8 pieces of toast
Eggs from Monday
fried tomatoes + fried mushrooms

→ serves 4

#6 Dosa & Sambar

Instant Dosa:

1 cup rice flour (130g)
¼ cup wheat semolina + 1 tbsp (45g + 1 tbsp)
⅓ tsp salt
1 1/2 cups water (375ml)

oil for frying
→ serves 2

Sambar:

¾ cup toor dal, washed (or sub w yellow lentils, then no soaking is required)
3 cloves of garlic
⅓ tsp turmeric powder
2 cups water (500ml)
1 onion
1 inch piece of chili
1 carrot
1 handful of small potatoes (or 1 zucchini)
4 medium sized tomatoes
1 tbsp oil
1 tbsp vegan butter
1 tsp sambar powder
1/2 tsp curry powder
1/4 tsp ground coriander
1 cup vegetable broth (250ml)
1 tbsp tamarind paste
2 tsp sugar
fresh cilantro and sesame for serving

#7 Pastel de Nata

1 cup soy cream /soy cuisine (250ml)
¾ cup non dairy milk (180ml)
¼ cup non dairy milk to mix the starch in (60ml)
⅓ cup (40g) cornstarch
1 tbsp vegan butter
4 tbsp powdered sugar
1 tsp vanilla
1-2 tsp orange zest
1 pinch of turmeric
1 pinch of salt
vegan butter for greasing the pan
1 sheet of puff pastry
flour for the surface
½ tsp cinnamon for sprinkling on top
more powdered sugar for the top
add a pinch of flaky salt before baking, if you wish!

yields 12 pies

music used:

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