vegan meals quick
5 Quick Meals I’m Obsessed With Right Now. (easy, Vegan & Unique)
5 Quick Meals I’m Obsessed With Right Now. (easy, Vegan & Unique)
⭐ My Instagram: https://www.instagram.com/mina_rome/
💻 Save 10% over on Squarespace: https://www.squarespace.com/minarome
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________
In today’s video I’m sharing 5-6 quick meals that have been in my recent lunch rotation. Lots of them are inspired by what I’ve been seeing and saving online! Simple, fresh, quick and satisfying ideas you should definitely try asap!! Thanks for watching!!
⭐INGREDIENTS + NOTES⭐
intro 0:00
#1 Lazy Seaweed Tofu 0:35
1 block silken tofu (300g = 10.5oz)
1 tsp gochujang (or to taste)
1 clove garlic, finely minced
1 spring onion, finely minced
1 drizzle each: soy sauce, vegan fish sauce, agave/maple syrup, rice/white wine vinegar or lime juice
1-2 tbsp crispy seaweed
2-3 tbsp flavour neutral veg oil (I used sunflower)
1-2 servings cooked sticky rice
inspired by: https://www.instagram.com/p/DZ7UCetoQX4/
→ serves 1-2
#2 Chewy Cucumber Noodles 2:09
for the sauce:
2 ½ tbsp natural peanut butter
1-2 tsp white tahini
1 ½ tbsp light soy sauce
1 ½ tbsp lime juice
1 ½ tsp agave syrup
1 tsp chili crisp oil
1 splash hot water, to adjust consistency
1 medium cucumber, cut into ribbons
8-10 sheets rice paper (round or square, how much you need depends on size and thickness, I used 4-5 large square ones that I cut in half)
optional toppings for the top: spring onion, sesame seeds, avocado, crunchy tofu …
inspired by: https://www.instagram.com/p/Da3OiIXiAUy/
#3 Lemon Yogurt Pasta 4:28
200g pasta of choice
generous pinch salt for the pasta water
for the sauce:
2 cloves garlic
2-3 tbsp olive oil
250g unsweetened soy yogurt (1 cup)
200g silken tofu (7oz)
1 tsp fresh lemon zest
2 ½ tbsp lemon juice, or more to taste
dash of cumin
⅓ tsp salt, or more to taste
for the nut topping:
1 tbsp vegan butter
1 handful walnuts, roughly chopped
pinch of salt
optional: fresh mint (or fresh parsley) for the top
→ serves 2
(or serve with the sauce with 2 servings of the cucumber rice noodles)
#4 Cheesy Inari Onigiri 6:00
1 ½ – 2 cups cooked sticky rice (225 – 300g)
1 tbsp light miso paste
½ block vegan feta cheese (75g = 2.6oz)
if needed: extra salt to taste
8 – 10 yukata inari sushi pockets
2-3 handfuls of baby spinach, roughly chopped
optional: toothpicks to close the pockets (lowkey pressing them gently keeps them pretty sealed, unless you’re flipping them a bunch in the pan)
tiny bit of oil for the non stick pan
serve with vegan chili mayo, sesame seeds, on their own, just soy sauce, the peanut sauce from recipe #2 ; options are endless
#5 Instant Noodle Rolls 7:31
1 packet instant noodles of choice (I used 100g miso ramen)
2 big handfuls fresh baby spinach
1 handful shredded pizza cheese, vegan
200g silken tofu (7oz)
1 squeeze lime juice, or 1 tsp rice vinegar mixed into the filling
1 spring onion, chopped
5 small sheets rice paper
1 tbsp veg oil for the NON STICK pan
→ serves 1
serve with vegan chili mayo, sesame seeds, on their own, just soy sauce, the peanut sauce from recipe #2 ; options are endless
inspired by: https://www.instagram.com/p/DZBfVFvA1CW/
Music used:
Intro by the Strokes: https://open.spotify.com/track/18bHbpAKgsf8dor8F6qXHF?si=55c570401c224340
https://www.youtube.com/@metzmusic1657/videos
5 Quick Meals I’m Obsessed With Right Now. (easy, Vegan & Unique)
5 Quick Meals I’m Obsessed With Right Now. (easy, Vegan & Unique)
⭐ My Instagram: https://www.instagram.com/mina_rome/
💻 Save 10% over on Squarespace: https://www.squarespace.com/minarome
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________
In today’s video I’m sharing 5-6 quick meals that have been in my recent lunch rotation. Lots of them are inspired by what I’ve been seeing and saving online! Simple, fresh, quick and satisfying ideas you should definitely try asap!! Thanks for watching!!
⭐INGREDIENTS + NOTES⭐
intro 0:00
#1 Lazy Seaweed Tofu 0:35
1 block silken tofu (300g = 10.5oz)
1 tsp gochujang (or to taste)
1 clove garlic, finely minced
1 spring onion, finely minced
1 drizzle each: soy sauce, vegan fish sauce, agave/maple syrup, rice/white wine vinegar or lime juice
1-2 tbsp crispy seaweed
2-3 tbsp flavour neutral veg oil (I used sunflower)
1-2 servings cooked sticky rice
inspired by: https://www.instagram.com/p/DZ7UCetoQX4/
→ serves 1-2
#2 Chewy Cucumber Noodles 2:09
for the sauce:
2 ½ tbsp natural peanut butter
1-2 tsp white tahini
1 ½ tbsp light soy sauce
1 ½ tbsp lime juice
1 ½ tsp agave syrup
1 tsp chili crisp oil
1 splash hot water, to adjust consistency
1 medium cucumber, cut into ribbons
8-10 sheets rice paper (round or square, how much you need depends on size and thickness, I used 4-5 large square ones that I cut in half)
optional toppings for the top: spring onion, sesame seeds, avocado, crunchy tofu …
inspired by: https://www.instagram.com/p/Da3OiIXiAUy/
#3 Lemon Yogurt Pasta 4:28
200g pasta of choice
generous pinch salt for the pasta water
for the sauce:
2 cloves garlic
2-3 tbsp olive oil
250g unsweetened soy yogurt (1 cup)
200g silken tofu (7oz)
1 tsp fresh lemon zest
2 ½ tbsp lemon juice, or more to taste
dash of cumin
⅓ tsp salt, or more to taste
for the nut topping:
1 tbsp vegan butter
1 handful walnuts, roughly chopped
pinch of salt
optional: fresh mint (or fresh parsley) for the top
→ serves 2
(or serve with the sauce with 2 servings of the cucumber rice noodles)
#4 Cheesy Inari Onigiri 6:00
1 ½ – 2 cups cooked sticky rice (225 – 300g)
1 tbsp light miso paste
½ block vegan feta cheese (75g = 2.6oz)
if needed: extra salt to taste
8 – 10 yukata inari sushi pockets
2-3 handfuls of baby spinach, roughly chopped
optional: toothpicks to close the pockets (lowkey pressing them gently keeps them pretty sealed, unless you’re flipping them a bunch in the pan)
tiny bit of oil for the non stick pan
serve with vegan chili mayo, sesame seeds, on their own, just soy sauce, the peanut sauce from recipe #2 ; options are endless
#5 Instant Noodle Rolls 7:31
1 packet instant noodles of choice (I used 100g miso ramen)
2 big handfuls fresh baby spinach
1 handful shredded pizza cheese, vegan
200g silken tofu (7oz)
1 squeeze lime juice, or 1 tsp rice vinegar mixed into the filling
1 spring onion, chopped
5 small sheets rice paper
1 tbsp veg oil for the NON STICK pan
→ serves 1
serve with vegan chili mayo, sesame seeds, on their own, just soy sauce, the peanut sauce from recipe #2 ; options are endless
inspired by: https://www.instagram.com/p/DZBfVFvA1CW/
Music used:
Intro by the Strokes: https://open.spotify.com/track/18bHbpAKgsf8dor8F6qXHF?si=55c570401c224340
https://www.youtube.com/@metzmusic1657/videos
Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)
Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)
⭐ My Instagram: https://www.instagram.com/mina_rome/
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________
This video contains 7 easy & delicious vegan breakfast recipes! No actually 6 breakfast ideas plus 1 cake recipe that I highly recommend as well. Hope you’re staying cool; the weather is so crazy at the moment over here. Thanks for watching!!!
⭐INGREDIENTS + NOTES⭐
intro 0:00
#1 Best Ever Tofu Scramble Bagel 0:34
200g firm tofu (7oz)
1 tbsp cornstarch
generous pinch of salt
a little oil for panfrying
1 dash garlic powder (or to taste)
1 dash black pepper (or to taste)
1 medium tomato, cubed
1 handful vegan pizza cheese (make sure it can melt lol)
1-2 tbsp fresh chives, minced
1-2 bagels, toasted
vegan butter for the bagels
optional: tiny pinch of kala namak before serving
→ serves 1-2
#2 Cherry Choc Chia Bowl 2:23
for the chia part:
1 ½ tbsp chia seeds
pinch of salt
½ tsp vanilla extract or a few drops vanilla aroma
1 tsp maple syrup
3 tbsp oat milk
for the cherries:
½ cup frozen cherries (75g)
~ ¼ cup orange juice (60ml)
optional: 1 tsp cornstarch mixed into 1 tbsp cold water, then added to the pot, allow to simmer for 1-2 min to activate the starch
optional: 1 tsp orange zest (didn’t do that but that sounds SO good do it)
1 serving yogurt of choice (vanilla soy perhaps?)
a dusting of cocoa powder
granola of choice
drizzle of maple syrup
→ serves 1
#3 Breakfast Fried Rice 3:24
1 tbsp olive oil
1-2 spring onions, chopped
~80g smoked tofu, cubed (2.8oz)
~50g frozen peas (⅓ cup)
1 ½ servings cooked sticky rice (1 ½ cups ; ~275g)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar/white wine vinegar
for the tofu mix:
150g – 200g silken tofu (5.3 – 7oz)
1 tsp light miso paste
1 tsp light tahini
1-2 tbsp water
2 tbsp fresh chives
1-2 tbsp vegan parmesan
extra salt if needed
→ serves 1-2
#4 Biscoff Tahini Toasts 5:12
2-3 slices toast
2-3 slices apple, cut into a cute shape
1 squeeze lemon juice for the apple
equal amounts tahini and biscoff per toast , or up to preference!
→ serves 1
#5 Picnic 6:36
#5.2 Chocolate Sheet Cake 6:59
300g flour (2 1/2 cups)
175g cups sugar (1 cup minus 1 1/2 tbsp)
1 tsp salt
35g unsweetened cocoa powder (1/3 cup plus 1 tsp)
1 1/2 tsp baking powder
80g vegan yogurt (1/3 cup)
1 tsp vanilla paste 1 packet vanilla sugar (or sub with another tsp of vanilla paste)
113g vegan butter (1/2 cup) ; melted
300ml oat milk (1 1/4 cups)
for the frosting:
250g vegan butter AT ROOM TEMPERATURE
pinch of salt
1 tsp vanilla
190g – 250g powdered sugar (add ½ cup add a time until you’re happy with the consistency) (1 ½ cups – 2 cups)
optional sprinkles decoration for the top
My baking dish is ~ 28cm x 20cm , something around 9×11, 8×11 inches should work!
#6 Random Leftover Wrap 9:47
200g firm tofu (7oz)
1 tbsp cornstarch
pinch of salt
a little oil for panfrying
1-2 tbsp crispy seaweed flakes
1 tbsp soy sauce
1 tsp maple/agave syrup
1 tsp vinegar
2 tbsp vegan pizza cheese
2 warm tortillas of choice
vegan sour cream
peanut saté sauce (or use any condiment u have and think fits)
romaine lettuce
tomato lettuce
#7 Green Smoothie Pudding Bowl 11:29
1-2 frozen bananas, cut into chunks
½ cup frozen mango (75g)
½ tsp vanilla
1-2 handfuls fresh baby spinach
1 tsp maple syrup
¼ cup coconut milk (60ml)
also fresh berries, granola for the top
→ serves 1
Music used:
Intro: https://open.spotify.com/track/59bAebVUMSwUztOOr1Zaoj?si=ac54cd9b2417415b
https://www.youtube.com/@metzmusic1657/videos
https://www.youtube.com/@rafikimusicc
Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)
Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)
⭐ My Instagram: https://www.instagram.com/mina_rome/
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________
This video contains 7 easy & delicious vegan breakfast recipes! No actually 6 breakfast ideas plus 1 cake recipe that I highly recommend as well. Hope you’re staying cool; the weather is so crazy at the moment over here. Thanks for watching!!!
⭐INGREDIENTS + NOTES⭐
intro 0:00
#1 Best Ever Tofu Scramble Bagel 0:34
200g firm tofu (7oz)
1 tbsp cornstarch
generous pinch of salt
a little oil for panfrying
1 dash garlic powder (or to taste)
1 dash black pepper (or to taste)
1 medium tomato, cubed
1 handful vegan pizza cheese (make sure it can melt lol)
1-2 tbsp fresh chives, minced
1-2 bagels, toasted
vegan butter for the bagels
optional: tiny pinch of kala namak before serving
→ serves 1-2
#2 Cherry Choc Chia Bowl 2:23
for the chia part:
1 ½ tbsp chia seeds
pinch of salt
½ tsp vanilla extract or a few drops vanilla aroma
1 tsp maple syrup
3 tbsp oat milk
for the cherries:
½ cup frozen cherries (75g)
~ ¼ cup orange juice (60ml)
optional: 1 tsp cornstarch mixed into 1 tbsp cold water, then added to the pot, allow to simmer for 1-2 min to activate the starch
optional: 1 tsp orange zest (didn’t do that but that sounds SO good do it)
1 serving yogurt of choice (vanilla soy perhaps?)
a dusting of cocoa powder
granola of choice
drizzle of maple syrup
→ serves 1
#3 Breakfast Fried Rice 3:24
1 tbsp olive oil
1-2 spring onions, chopped
~80g smoked tofu, cubed (2.8oz)
~50g frozen peas (⅓ cup)
1 ½ servings cooked sticky rice (1 ½ cups ; ~275g)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar/white wine vinegar
for the tofu mix:
150g – 200g silken tofu (5.3 – 7oz)
1 tsp light miso paste
1 tsp light tahini
1-2 tbsp water
2 tbsp fresh chives
1-2 tbsp vegan parmesan
extra salt if needed
→ serves 1-2
#4 Biscoff Tahini Toasts 5:12
2-3 slices toast
2-3 slices apple, cut into a cute shape
1 squeeze lemon juice for the apple
equal amounts tahini and biscoff per toast , or up to preference!
→ serves 1
#5 Picnic 6:36
#5.2 Chocolate Sheet Cake 6:59
300g flour (2 1/2 cups)
175g cups sugar (1 cup minus 1 1/2 tbsp)
1 tsp salt
35g unsweetened cocoa powder (1/3 cup plus 1 tsp)
1 1/2 tsp baking powder
80g vegan yogurt (1/3 cup)
1 tsp vanilla paste 1 packet vanilla sugar (or sub with another tsp of vanilla paste)
113g vegan butter (1/2 cup) ; melted
300ml oat milk (1 1/4 cups)
for the frosting:
250g vegan butter AT ROOM TEMPERATURE
pinch of salt
1 tsp vanilla
190g – 250g powdered sugar (add ½ cup add a time until you’re happy with the consistency) (1 ½ cups – 2 cups)
optional sprinkles decoration for the top
My baking dish is ~ 28cm x 20cm , something around 9×11, 8×11 inches should work!
#6 Random Leftover Wrap 9:47
200g firm tofu (7oz)
1 tbsp cornstarch
pinch of salt
a little oil for panfrying
1-2 tbsp crispy seaweed flakes
1 tbsp soy sauce
1 tsp maple/agave syrup
1 tsp vinegar
2 tbsp vegan pizza cheese
2 warm tortillas of choice
vegan sour cream
peanut saté sauce (or use any condiment u have and think fits)
romaine lettuce
tomato lettuce
#7 Green Smoothie Pudding Bowl 11:29
1-2 frozen bananas, cut into chunks
½ cup frozen mango (75g)
½ tsp vanilla
1-2 handfuls fresh baby spinach
1 tsp maple syrup
¼ cup coconut milk (60ml)
also fresh berries, granola for the top
→ serves 1
Music used:
Intro: https://open.spotify.com/track/59bAebVUMSwUztOOr1Zaoj?si=ac54cd9b2417415b
https://www.youtube.com/@metzmusic1657/videos
https://www.youtube.com/@rafikimusicc
Quick Meals To Make This Summer. (fresh, Vegan & Low Effort)
Quick Meals To Make This Summer. (fresh, Vegan & Low Effort)
⭐ My Instagram: https://www.instagram.com/mina_rome/
💻 Save 10% over on Squarespace: https://www.squarespace.com/minarome
My Vinted 👗 https://www.vinted.de/member/63031785
💌 Business Email: contact.minarome@gmail.com
My Substack: https://bit.ly/3Gu5UHA
___________________________________________
This video contains 6 quick, easy & nourishing summer meal ideas. Apologies to the southern hemisphere haha! You can definitely try these out during your winter as well. Happy cooking!
⭐INGREDIENTS + NOTES⭐
intro 0:00
#1 Sesame Lemon Cold Noodles 0:35
75g-125g noodles (or 1-2 servings)
pinch of salt for the noodle water
100g fresh baby spinach (3-4 cups)
2 ½ tbsp white tahini
1 heaping tbsp smooth natural peanut butter
2 tbsp light soy sauce
1 tsp sesame oil
2 tsp maple syrup
1 tsp lemon zest
1 clove garlic, pressed or grated
1 ¼ tbsp white wine vinegar or lemon juice
1 splash of hot noodle water
salt to taste
sesame seeds for the top, fresh lemon juice for the top
→ serves 1-2
#2 My Version of Gazpacho 2:29
1 yellow onion, roughly chopped
2 small green peppers, not spicy (or 1 bell pepper), roughly chopped
2-3 cloves garlic, whole and peeled
1 tbsp olive oil for the pan
1 slice soft sandwich bread, toasted in toaster
½ cucumber, peeled and roughly chopped
2 – 3 cups fresh cherry tomatoes (300g – 450g)
1 big handful ice cubes
3-4 tbsp fresh cilantro (or basil)
2 ½ tbsp olive oil
1 ½ tbsp white wine vinegar
1 tsp salt, or to taste
pepper to taste
serve with fresh bread and vegan butter
→ 2 servings
#3 Chipotle BBQ Sandwich 4:33
for the marinade:
2 tbsp smoky bbq sauce
1 tsp soy sauce
1 tsp mustard
1 tbsp olive oil
1 tbsp vinegar (rice or white)
100g firm tofu (3.5oz)
1 handful king oyster mushrooms
1-2 tsp additional tsp veg oil for the pan
for the chipotle mayo:
1 tbsp vegan mayo
1 tbsp vegan sour cream
1 ½ tsp bbq sauce
¼ tsp chipotle powder (or to taste)
pinch of salt
also 2 large slices of bread
vegan butter
tomato slices
lettuce
#4 Cold Cucumber Noodles 6:27
for the soup:
~130g cucumber (4.5oz or ~⅓ regular sized cucumber)
200g silken tofu (7oz)
1 tbsp white miso paste
1 tbsp white almond butter (or cashew or peanut if you don’t mind the peanut flavor)
3-4 tbsp fresh cilantro
1 tbsp olive oil
¼ tsp garlic powder
dash of chili powder, or to taste (i did chipotle)
1 tsp maple syrup
1 tbsp white wine vinegar
3-5 ice cubes
salt to taste
for the topping:
⅓ cucumber, chopped (optional: have the seeds removed first)
½ avocado
generous pinch of salt
drizzle of sesame oil
1 tsp rice vinegar
1 tsp agave
1-2 tbsp cilantro
1-2 tbsp roasted seaweed flakes (or some chopped nori)
sprinkle of roasted sesame seeds
2 servings of cooked noodles
→ serves 2
Adapted from: https://www.instagram.com/p/DZK1orvo1nd/
#5 Spicy “Tuna” with Rice Cracker Cups 8:00
for the chickpea “tuna”:
1 can chickpeas (400g = 14oz)
1 spring onion, the white part
1 tbsp vegan fish sauce
1 tbsp soy sauce
1-2 tbsp roasted seaweed chips or 1/2 sheet nori, ripped to bits
1 tbsp vegan mayonnaise
½ tbsp vegan sour cream
2 tsp gochujang (or to taste)
2 tsp rice vinegar
if needed salt to adjust flavour
serve with leftover rice, quick cooking noodles and perhaps some steamed greens?
OR the rice crackers!
~½ cup (125ml) frying oil (sunflower, canola etc)
4 rice paper sheets, cut into pieces
½ avocado for serving
sesame seeds
spring onion
→ serve as an appetizer or as a meal for one
#6 Favorite Smoothie Bowl 9:59
150g frozen blueberries (1 cup)
1-2 frozen bananas, cut into chunks
1 tbsp almond/peanut/cashew butter
1-2 tsp ground flax seeds
2 tbsp unsweetened cocoa powder
60ml orange juice (¼ cup)
→ add more liquid only if necessary, rather try and stop the blender here and there, scraping down the sides a few times until it reaches ice cream consistency
serve with tahini, granola and extra fruit!
or serve with these tahini chocolate bars:
100g dark chocolate chips, melted (3.5oz)
6 dates, pitted
pinch of salt
dash of cinnamon
1 tsp tahini
→ use a small lined container like a lunch box, add ⅔ of the melted chocolate, then the dates, spices and tahini, finish off with the remaining chocolate, seal lunch box and freeze until solid
Realistic Meals For A Busy Life. (low Effort, Yummy & Vegan)
Realistic Meals For A Busy Life. (low Effort, Yummy & Vegan)
⭐ My Instagram: https://www.instagram.com/mina_rome/
💻 Save 10% over on Squarespace: https://www.squarespace.com/minarome
My Vinted 👗 https://www.vinted.de/member/63031785
💌 Business Email: contact.minarome@gmail.com
My Substack: https://bit.ly/3Gu5UHA
___________________________________________
This video contains a week’s worth of quick, easy & nourishing after work meal ideas. It’s kind of filmed in a week in my life type format ; I filmed some fun highlights of what I did that week as well. Hope u enjoy!!
⭐INGREDIENTS + NOTES⭐
intro 0:00
#1 Five Minute Miso Butter Noodles 0:34
2-3 cloves garlic, minced
1 tbsp vegan butter (a bigger tbsp than smaller one)
salted water for noodles
200g fresh udon (7oz)
1 small head bok choy
1 tbsp white miso paste
1-2 ladles noodle water
1 tbsp soy sauce
2 tsp maple syrup
2 tsp white wine vinegar or rice vinegar
1 handful pre fried tofu
sesame seeds, spring onion for serving
→ serves 1
#2 Summer-y Tomato Dip 2:35
1 ½ tbsp olive oil
3 cloves garlic
250g cherry tomatoes (8.8oz or 2-3 big handfuls)
salt, pepper to taste
1 handful fresh basil
4 heaping tbsp plain hummus
2 tbsp vegan sour cream/cream cheese/unsweetened yogurt
if needed: 1 tsp white wine vinegar to taste (i like vinegar so i put it in everything)
→ use as a pasta sauce (cook 2 servings of pasta), a sandwich or wrap sauce, to top rice veggie bowls off with, or as a dip paired with some warm flatbread for example
→ serves 2
#3 Sesame Tofu Salad + Oven Potato 4:45
200g pre-fried tofu, cut into slices (7oz)
1-2 tsp oil for frying the tofu once more
1 mango
1 avocado
2-3 handfuls salad greens of choice
for the dressing:
2 tsp sesame oil
3 tsp soy sauce
1 tsp maple syrup
2 tsp rice vinegar or white wine vinegar
1-2 tsp water, optional to adjust consistency
2 big yellow potatoes
a drizzle of olive oil
serve each cooked potato with
1-2 tbsp vegan butter, generous pinch of salt and 1-2 tbsp minced fresh chives
→ serves 2
#4 Upgraded Tempeh Instant Noodles 6:10
100 – 200g tempeh, pre-marinated & sliced thinly (3.5oz – 7oz)
oil for the pan
1 pack instant noodles of choice
2 handfuls of quick cooking greens (spinach, lamb’s lettuce, chopped bok choy…)
1 ½ – 2 cups cups water (350ml – 500ml)
⅓ cup edamame, frozen (90g)
2 tsp vegan sour cream (or 1 splash of coconut milk, or soy cream)
sesame seeds, spring onion for the top
→ serves 1
#5 Restaurant Intermission 7:46
#6 Shak-tofu 8:31
1 yellow onion
1 red bell pepper
2 cloves garlic
¼ tsp each: cumin, paprika, black pepper, ground coriander, turmeric, chili (or to taste*)
~300g fresh tomatoes (10.6oz)
125ml store bought tomato sauce (½ cup)
~80ml water, to adjust consistency (⅓ cup)
salt to taste
for the “egg mixture”
200g firm tofu (7oz)
1 splash non dairy milk
1 tsp white wine vinegar
¼ tsp salt
¼ tsp black salt
1-2 tbsp fresh parsley or chives
fresh bread to serve this with
additional sprinkle of black salt/kala namak before eating
*i also did 1 dash of chipotle powder yum
→ serves 1-2
#7 Korean Inspired Pancakes 10:31
1 medium yellow onion, thinly sliced
1 medium bok choy, thinly sliced
1 medium leek, thinly sliced
1 ½ cups all purpose flour (180g)
1 tsp sugar
½ tsp baking powder
¾ tsp salt
a few tbsp veg oil for cooking (use 1-2 tbsp per pancake and add more as you go in between pancakes)
for the sauce (feel free to double up here)
1 1/4 tbsp soy sauce
1 tsp maple syrup
2 tsp white wine or rice vinegar
1/2 teaspoon toasted sesame
1 1/2 tbsp water
→ yields around 6-8 pancakes (1-2 ladles of of batter per pancake)
Music used:
Intro by the Strokes: https://open.spotify.com/track/6mVD1SfTvlFAPVi7txFL5H?si=d78966973f6240c2
Flipsum: https://soundcloud.com/flipsum
Metz Music: https://www.youtube.com/@metzmusic1657
Raifiki Music: https://www.youtube.com/@rafikimusicc
Trees and Lucy: https://open.spotify.com/album/2bENSZzZlXX2jdpSqr2YXz?si=I5HaihN4SQ6gIRO_S6loZw
Outro by Mid March https://soundcloud.com/user-335723836/proof-3
Realistic Meals For A Busy Life. (low Effort, Yummy & Vegan)
Realistic Meals For A Busy Life. (low Effort, Yummy & Vegan)
⭐ My Instagram: https://www.instagram.com/mina_rome/
💻 Save 10% over on Squarespace: https://www.squarespace.com/minarome
My Vinted 👗 https://www.vinted.de/member/63031785
💌 Business Email: contact.minarome@gmail.com
My Substack: https://bit.ly/3Gu5UHA
___________________________________________
This video contains a week’s worth of quick, easy & nourishing after work meal ideas. It’s kind of filmed in a week in my life type format ; I filmed some fun highlights of what I did that week as well. Hope u enjoy!!
⭐INGREDIENTS + NOTES⭐
intro 0:00
#1 Five Minute Miso Butter Noodles 0:34
2-3 cloves garlic, minced
1 tbsp vegan butter (a bigger tbsp than smaller one)
salted water for noodles
200g fresh udon (7oz)
1 small head bok choy
1 tbsp white miso paste
1-2 ladles noodle water
1 tbsp soy sauce
2 tsp maple syrup
2 tsp white wine vinegar or rice vinegar
1 handful pre fried tofu
sesame seeds, spring onion for serving
→ serves 1
#2 Summer-y Tomato Dip 2:35
1 ½ tbsp olive oil
3 cloves garlic
250g cherry tomatoes (8.8oz or 2-3 big handfuls)
salt, pepper to taste
1 handful fresh basil
4 heaping tbsp plain hummus
2 tbsp vegan sour cream/cream cheese/unsweetened yogurt
if needed: 1 tsp white wine vinegar to taste (i like vinegar so i put it in everything)
→ use as a pasta sauce (cook 2 servings of pasta), a sandwich or wrap sauce, to top rice veggie bowls off with, or as a dip paired with some warm flatbread for example
→ serves 2
#3 Sesame Tofu Salad + Oven Potato 4:45
200g pre-fried tofu, cut into slices (7oz)
1-2 tsp oil for frying the tofu once more
1 mango
1 avocado
2-3 handfuls salad greens of choice
for the dressing:
2 tsp sesame oil
3 tsp soy sauce
1 tsp maple syrup
2 tsp rice vinegar or white wine vinegar
1-2 tsp water, optional to adjust consistency
2 big yellow potatoes
a drizzle of olive oil
serve each cooked potato with
1-2 tbsp vegan butter, generous pinch of salt and 1-2 tbsp minced fresh chives
→ serves 2
#4 Upgraded Tempeh Instant Noodles 6:10
100 – 200g tempeh, pre-marinated & sliced thinly (3.5oz – 7oz)
oil for the pan
1 pack instant noodles of choice
2 handfuls of quick cooking greens (spinach, lamb’s lettuce, chopped bok choy…)
1 ½ – 2 cups cups water (350ml – 500ml)
⅓ cup edamame, frozen (90g)
2 tsp vegan sour cream (or 1 splash of coconut milk, or soy cream)
sesame seeds, spring onion for the top
→ serves 1
#5 Restaurant Intermission 7:46
#6 Shak-tofu 8:31
1 yellow onion
1 red bell pepper
2 cloves garlic
¼ tsp each: cumin, paprika, black pepper, ground coriander, turmeric, chili (or to taste*)
~300g fresh tomatoes (10.6oz)
125ml store bought tomato sauce (½ cup)
~80ml water, to adjust consistency (⅓ cup)
salt to taste
for the “egg mixture”
200g firm tofu (7oz)
1 splash non dairy milk
1 tsp white wine vinegar
¼ tsp salt
¼ tsp black salt
1-2 tbsp fresh parsley or chives
fresh bread to serve this with
additional sprinkle of black salt/kala namak before eating
*i also did 1 dash of chipotle powder yum
→ serves 1-2
#7 Korean Inspired Pancakes 10:31
1 medium yellow onion, thinly sliced
1 medium bok choy, thinly sliced
1 medium leek, thinly sliced
1 ½ cups all purpose flour (180g)
1 tsp sugar
½ tsp baking powder
¾ tsp salt
a few tbsp veg oil for cooking (use 1-2 tbsp per pancake and add more as you go in between pancakes)
for the sauce (feel free to double up here)
1 1/4 tbsp soy sauce
1 tsp maple syrup
2 tsp white wine or rice vinegar
1/2 teaspoon toasted sesame
1 1/2 tbsp water
→ yields around 6-8 pancakes (1-2 ladles of of batter per pancake)
Music used:
Intro by the Strokes: https://open.spotify.com/track/6mVD1SfTvlFAPVi7txFL5H?si=d78966973f6240c2
Flipsum: https://soundcloud.com/flipsum
Metz Music: https://www.youtube.com/@metzmusic1657
Raifiki Music: https://www.youtube.com/@rafikimusicc
Trees and Lucy: https://open.spotify.com/album/2bENSZzZlXX2jdpSqr2YXz?si=I5HaihN4SQ6gIRO_S6loZw
Outro by Mid March https://soundcloud.com/user-335723836/proof-3
Everything I Cook In A Week. (vegan Meals For One)
Everything I Cook In A Week. (vegan Meals For One)
Try Squarespace and save 10%: https://www.squarespace.com/minarome
WHAT IS UP! Here’s another week of vegan food. This week was a mix of lazy and busy days, so there is huge variety to these meals and recipes. ????????????
It’s everything I cook from simple breakfasts, quick lunches and cozy dinners for one! We’re also baking a blueberry crumble cake at some point, and I was on TV??? There is so much going on in this video haha. Enjoy!
Previous What I Eat in a Week:
My Cookbook All Day Vegan: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj
German Version: https://bit.ly/3H9ioTb
Find the book all over the world, online or in stores!
Bonus Recipe Ebook: https://payhip.com/b/9MsP
Tiktok: https://www.tiktok.com/@mina_rome?lang=en
Instagram: https://www.instagram.com/mina_rome/
INGREDIENTS & NOTES
#1 Tomato Hummus Toast
1 large handful cherry tomatoes, roughly chopped
a lil oil for the pan
salt, pepper to taste
hummus
2-3 slices of bread
fresh chives
→ serves 1
#2 Homemade Salty Popcorn
1 tbsp coconut oil
1⁄4 cup (32g) popcorn kernels
generous pinch of salt
→ serves 2
#3 Mango Oat Green Smoothie
~ 1 cup frozen mango (150g)
2 handfuls spinach
2 tbsp oats
non dairy milk (about ½ cup 125ml)
a splash of water to adjust consistency
optional: 1-2 soft dates plus 1 tbsp fresh lemon juice
→ serves 1
#4 Matcha Oatmeal
½ cup quick cooking oats (45g)
pinch of salt
¼ tsp cinnamon
⅔ tsp matcha powder
¾ cup water (180ml)
1-2 tbsp chocolate chips
1 handful frozen berries
→ serves 1
#5 Zucchini Rice Bowl
1 zucchini
1 handful tomatoes
1 tbsp veg oil
1 ½ tbsp tomato paste
2-3 tbsp vegan kimchi
1 handful fresh baby spinach
1 tsp soy sauce
1 drizzle sesame oil
½ tsp agave syrup
1/3 cup frozen peas
1 serving of cooked rice
sesame seeds for serving
→ serves 1
#6 Mango Chia Pudding
⅓ cup chia seeds (60g)
1 cup frozen mango (150g)
2-3 tsp agave or maple syrup (i skipped this)
pinch of salt (i also skipped this)
½ cup non dairy milk (125ml) (not mentioned but recommended)
1 cup (250ml) vanilla soy yogurt
optional: 1 tbsp vanilla protein powder
→ serves 2
also berries etc , extra yogurt for serving
#7 Blueberry Crumble Cake
2 tbsp ground flax seeds
1⁄2 cup (125ml) maple syrup
1⁄2 cup (125ml) non dairy milk
2 tsp vanilla extract
1⁄2 cup (135g) melted vegan
butter
2 1⁄4 cups (270g) all-purpose flour
1 1⁄2 cups (135g) quick-cooking oats
1 tsp baking powder
1 tsp salt
for the filling:
250g frozen blueberries (1 ⅔ cup)
5 tbsp sugar
1 tsp orange zest
1 tbsp flour
→ yields one 20cm/8inch baking pan
#8 Upgraded Pesto Pasta
for the tofu:
200g firm tofu (7oz)
1 tbsp flour
salt, pepper
a lil oil for the pan
1 serving pasta
1-2 heaping tbsp pesto
1-2 tbsp hummus
cherry tomatoes, sesame seeds
→ serves 1
#9 “Nutella” Stuffed Pancakes
60ml (1⁄4 cup) non-dairy milk*
1 tsp apple cider vinegar
3 tbsp applesauce (unsweetened)
1⁄2 tsp vanilla extract, optional
85g flour (⅔ cup plus 1 tsp)
21⁄2 tsp baking powder
pinch of salt
1 – 2 tbsp sugar
1-2 tsp coconut oil, sunflower seed or vg butter for frying**
5 tsp vegan nutella/choc spread of choice
→ yields around 5 small pancakes
#10 Cowboy Caviar (very eyeballed)
2 large handfuls cherry tomatoes, chopped
1 bell pepper
1 small red onion
1 avocado
½ can chickpeas
½ can black beans
1-2 handfuls baby spinach
2-3 tbsp roughly chopped cilantro
roasted sesame seeds
juice of 1/2 lime to 1 lime
1 drizzle sesame oil
1 tsp balsamic vinegar
salt to taste
½ tsp agave syrup
#11 Fave New Wrap
1 small red onion
1 green bell pepper
oil for pan
2-3 tbsp vegan kimchi
½ can chickpeas
½ can black beans
1 splash balsamic vinegar
1 tsp soy sauce
1-2 tsp ketchup
hummus
vegan chili mayo
spinach
sesame seeds
1-2 whole wheat tortillas
#12 Gochujang Noodles
1-2 spring onions
1-2 tbsp olive oil or vegan butter
1 tsp gochujang paste (or to taste, careful spicy)
2 tsp tomato paste
½ cup – 1 cup vegan cream (125ml-250ml)
1-2 tsp cornstarch dissolved in ¼ cup cold water (60ml)
1-2 ladles pasta water
1 tsp white wine vinegar
salt, pepper to taste
2-3 handfuls fresh spinach
70g-100g pasta of choice (or 1 serving)
→ serves 1
MUSIC by
INTRO: https://open.spotify.com/track/5q6Ue2SuMhMBxFPDP2VWXm?si=a77dd9a4a92f4a1b
https://www.youtube.com/@RafikiMusicc @kevenndarcy
Soft Eyez: https://soundcloud.com/fkn_beats/didyouwrong
Soho: https://soundcloud.com/soundsbysoho/sip-something-beat-tape
Studio Ghibli Cover: https://soundcloud.com/coreylarsonmusic
Randi (OUTRO) https://www.youtube.com/watch?v=zQ_g–o-RNE
intro 0:00
day 1 0:08
day 2 3:10
day 3 5:03
day 4 6:55
day 5 9:48
day 6 11:05
day 7 14:10
Edited by Mina Rome, Patricia Toscano.
DISCLAIMER:
I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.
Everything I Cook In A Week. (vegan Meals For One)
Everything I Cook In A Week. (vegan Meals For One)
Try Squarespace and save 10%: https://www.squarespace.com/minarome
WHAT IS UP! Here’s another week of vegan food. This week was a mix of lazy and busy days, so there is huge variety to these meals and recipes. ????????????
It’s everything I cook from simple breakfasts, quick lunches and cozy dinners for one! We’re also baking a blueberry crumble cake at some point, and I was on TV??? There is so much going on in this video haha. Enjoy!
Previous What I Eat in a Week:
My Cookbook All Day Vegan: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj
German Version: https://bit.ly/3H9ioTb
Find the book all over the world, online or in stores!
Bonus Recipe Ebook: https://payhip.com/b/9MsP
Tiktok: https://www.tiktok.com/@mina_rome?lang=en
Instagram: https://www.instagram.com/mina_rome/
INGREDIENTS & NOTES
#1 Tomato Hummus Toast
1 large handful cherry tomatoes, roughly chopped
a lil oil for the pan
salt, pepper to taste
hummus
2-3 slices of bread
fresh chives
→ serves 1
#2 Homemade Salty Popcorn
1 tbsp coconut oil
1⁄4 cup (32g) popcorn kernels
generous pinch of salt
→ serves 2
#3 Mango Oat Green Smoothie
~ 1 cup frozen mango (150g)
2 handfuls spinach
2 tbsp oats
non dairy milk (about ½ cup 125ml)
a splash of water to adjust consistency
optional: 1-2 soft dates plus 1 tbsp fresh lemon juice
→ serves 1
#4 Matcha Oatmeal
½ cup quick cooking oats (45g)
pinch of salt
¼ tsp cinnamon
⅔ tsp matcha powder
¾ cup water (180ml)
1-2 tbsp chocolate chips
1 handful frozen berries
→ serves 1
#5 Zucchini Rice Bowl
1 zucchini
1 handful tomatoes
1 tbsp veg oil
1 ½ tbsp tomato paste
2-3 tbsp vegan kimchi
1 handful fresh baby spinach
1 tsp soy sauce
1 drizzle sesame oil
½ tsp agave syrup
1/3 cup frozen peas
1 serving of cooked rice
sesame seeds for serving
→ serves 1
#6 Mango Chia Pudding
⅓ cup chia seeds (60g)
1 cup frozen mango (150g)
2-3 tsp agave or maple syrup (i skipped this)
pinch of salt (i also skipped this)
½ cup non dairy milk (125ml) (not mentioned but recommended)
1 cup (250ml) vanilla soy yogurt
optional: 1 tbsp vanilla protein powder
→ serves 2
also berries etc , extra yogurt for serving
#7 Blueberry Crumble Cake
2 tbsp ground flax seeds
1⁄2 cup (125ml) maple syrup
1⁄2 cup (125ml) non dairy milk
2 tsp vanilla extract
1⁄2 cup (135g) melted vegan
butter
2 1⁄4 cups (270g) all-purpose flour
1 1⁄2 cups (135g) quick-cooking oats
1 tsp baking powder
1 tsp salt
for the filling:
250g frozen blueberries (1 ⅔ cup)
5 tbsp sugar
1 tsp orange zest
1 tbsp flour
→ yields one 20cm/8inch baking pan
#8 Upgraded Pesto Pasta
for the tofu:
200g firm tofu (7oz)
1 tbsp flour
salt, pepper
a lil oil for the pan
1 serving pasta
1-2 heaping tbsp pesto
1-2 tbsp hummus
cherry tomatoes, sesame seeds
→ serves 1
#9 “Nutella” Stuffed Pancakes
60ml (1⁄4 cup) non-dairy milk*
1 tsp apple cider vinegar
3 tbsp applesauce (unsweetened)
1⁄2 tsp vanilla extract, optional
85g flour (⅔ cup plus 1 tsp)
21⁄2 tsp baking powder
pinch of salt
1 – 2 tbsp sugar
1-2 tsp coconut oil, sunflower seed or vg butter for frying**
5 tsp vegan nutella/choc spread of choice
→ yields around 5 small pancakes
#10 Cowboy Caviar (very eyeballed)
2 large handfuls cherry tomatoes, chopped
1 bell pepper
1 small red onion
1 avocado
½ can chickpeas
½ can black beans
1-2 handfuls baby spinach
2-3 tbsp roughly chopped cilantro
roasted sesame seeds
juice of 1/2 lime to 1 lime
1 drizzle sesame oil
1 tsp balsamic vinegar
salt to taste
½ tsp agave syrup
#11 Fave New Wrap
1 small red onion
1 green bell pepper
oil for pan
2-3 tbsp vegan kimchi
½ can chickpeas
½ can black beans
1 splash balsamic vinegar
1 tsp soy sauce
1-2 tsp ketchup
hummus
vegan chili mayo
spinach
sesame seeds
1-2 whole wheat tortillas
#12 Gochujang Noodles
1-2 spring onions
1-2 tbsp olive oil or vegan butter
1 tsp gochujang paste (or to taste, careful spicy)
2 tsp tomato paste
½ cup – 1 cup vegan cream (125ml-250ml)
1-2 tsp cornstarch dissolved in ¼ cup cold water (60ml)
1-2 ladles pasta water
1 tsp white wine vinegar
salt, pepper to taste
2-3 handfuls fresh spinach
70g-100g pasta of choice (or 1 serving)
→ serves 1
MUSIC by
INTRO: https://open.spotify.com/track/5q6Ue2SuMhMBxFPDP2VWXm?si=a77dd9a4a92f4a1b
https://www.youtube.com/@RafikiMusicc @kevenndarcy
Soft Eyez: https://soundcloud.com/fkn_beats/didyouwrong
Soho: https://soundcloud.com/soundsbysoho/sip-something-beat-tape
Studio Ghibli Cover: https://soundcloud.com/coreylarsonmusic
Randi (OUTRO) https://www.youtube.com/watch?v=zQ_g–o-RNE
intro 0:00
day 1 0:08
day 2 3:10
day 3 5:03
day 4 6:55
day 5 9:48
day 6 11:05
day 7 14:10
Edited by Mina Rome, Patricia Toscano.
DISCLAIMER:
I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.
