vegan recipes


Everything I Cook In A Week. (vegan Meals For One)

Everything I Cook In A Week. (vegan Meals For One)

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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:

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#1 Tomato Hummus Toast

1 large handful cherry tomatoes, roughly chopped
a lil oil for the pan
salt, pepper to taste
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
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
vegan chili mayo
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

INTRO: @kevenndarcy
Soft Eyez:
Studio Ghibli Cover:
Randi (OUTRO)–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.

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.


What I Eat In A Few Days – As A Vegan Of 9 Years! (easy Meal Ideas) ????

What I Eat In A Few Days – As A Vegan Of 9 Years! (easy Meal Ideas) ????

Hi friends! It’s good to be back ???? I hope you enjoy this little video filled with lots of yummy vegan food, and don’t forget you can use my code DUCKS25 for 25% off your first order of Seed’s DS-01® Daily Synbiotic:

Weetbix cheesecake inspo:

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What diet do you eat?
I am vegan!

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Where do you live?
Northern Rivers, Australia

How long have you been vegan?
8+ years

☺️ This video is kindly sponsored by Seed


16 YEARS VEGAN – My Struggle With Veganism

16 YEARS VEGAN – My Struggle With Veganism

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I’ve now been vegan for more than 16 years, time really does fly when you’re having fun doesn’t it? Last year I made a video about my 15 years as a vegan and like what they don’t tell you about going plant based for that long amount of time, like the unexpected effects, and no I can assure you, protein-deficiency is not one of them. So today I wanted to look back over those 16 years and talk about my struggles with this. Does a vegan life get harder or easier the longer you stick to it, and what has been the biggest hurdles and like lessons and what I find to be the almost unbearable aspect of being vegan.

I talk about:
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– what foods i miss by going vegan
– health vegan
– ethical vegan
– veganism
– omnivores
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– reasons for going vegan
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ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes

ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes

One Pot Spinach Vegetable Rice Recipe | Vegetarian and Vegan Meals | Rice Recipes.
This easy one pot vegetable fried rice makes a great side dish. A one pot vegetable rice and spinach recipe is perfect for vegan and vegetarian meals and meal prep. This delicious high protein vegetable rice recipe made with spinach and basmati rice is not only easy to make but is a great way to add spinach and vegetables to your diet. Healthy rice recipes for your plant based lunch or dinner. So make this veg fried rice recipe and enjoy it with your favourite protein! Easy vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!

???? Let me know if you enjoyed my healthy vegan rice recipe.


Spinach Puree: (This makes total 1+3/4 cup of puree)
125g / 4 cups Spinach leaves
25g / 1/2 cup Cilantro / Coriander leaves and stems
1 cup / 250ml Water

Other Ingredients:
1 cup / 200g White Basmati Rice (thoroughly rinse & soaked for 30 minutes)
3 Tablespoon Cooking Oil
200g / 1+1/2 cup Onions – chopped
2+1/2 Tablespoon / 30g Garlic – finely chopped
1 Tablespoon / 10g Ginger – finely chopped
1/2 Teaspoon Turmeric
1/4 to 1/2 Teaspoon Cayenne Pepper or to taste
1/2 Teaspoon Garam Masala
150g / 1 Cup Carrot – chopped into 1/4 X 1/4 inch small cubes
100g / 3/4 Cup Green Beans – chopped 1/2 inch thick
70g / 1/2 Cup Frozen Corn
70g / 1/2 Cup Frozen Green Peas
200g / 1 Cup Ripe Tomatoes – chopped small
Salt to taste (I have added total 1+1/2 Teaspoon of pink Himalayan Salt)
1/3 cup / 80ml Water (???? Water quantity may vary
depending on the
quality of rice & vegetables)

Lemon Juice to taste (I have added 1 tablespoon lemon juice I like it a bit sour BUT YOU DO YOU)
1/2 Teaspoon Ground Black Pepper or to taste
Drizzle of Olive Oil (I added 1 teaspoon of organic cold pressed Olive Oil)


Wash the basmati rice a few times until the water runs clear to get rid of any impurities. This will give a much better/clean taste to the rice. Then soak for 30 minutes. Once soaked drain the rice and leave it to sit in the strainer to drain any excess water, until ready to use.

Blend cilantro/coriander, spinach leaves, water into a puree. Set aside for later.


To a heated pan, add cooking oil, onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until THE ONIONS ARE GOLDEN BROWN. Adding salt to the onion will release it’s moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, ginger and fry on medium to medium-low heat for about 2 minutes. Add the turmeric, cayenne pepper, garam masala and fry for a few seconds. Add the chopped green beans, carrots and fry on medium heat for about 2 to 3 minutes. Then add the frozen corn, green peas, tomatoes and salt to taste. Fry on medium heat for 3 to 4 minutes or until the tomatoes soften and disintegrates. Add the soaked/strained basmati rice, spinach puree, 1/2 cup water and bring to a vigorous boil. Once it starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 15 to 20 minutes or until the rice is cooked. The cooking time may vary depending on the quality of the rice.

Once the rice is cooked, uncover the pan. Turn off the heat. Add the lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover the lid and allow it to rest for 5 minutes on the stove – before serving.

Serve hot with your favourite side of protein. This makes 3 SERVINGS.


???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities and will give a much better/clean taste

✅ ???? USE A WIDE PAN TO COOK THIS DISH. This will cook the rice evenly and prevent it from getting mushy

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


???? After adding the garnishes – mix very gently to prevent the rice grains from breaking because the rice grains are very soft and can turn into mush


Food Impromptu! Food Artist, Plant-Based and Vegan Recipes creator ????

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Chocolate Ice Cream Vegan No Nuts No Sugar Plant-Based | Vegan Nice Cream

Chocolate Ice Cream Vegan No Nuts No Sugar Plant-Based | Vegan Nice Cream

Most vegan ice creams contain nuts and can be high in saturated fat, so I created this sugar-free, plant-based, vegan NICE CREAM recipe with health in mind, and it is also absolutely delicious. I hope you make it and enjoy it.

my website:

Chocolate (NICE CREAM) Ice Cream Vegan Ingredients:

3 small frozen bananas, broken into 1-inch chunks
1 cup 100% cold coconut water, refrigerated at least 12 hours
1/2 tsp cold-pressed flaxseed oil, optional
1 TBSP cocoa powder, packed
1 tsp vanilla extract, alcohol-free
1 TBSP cold coffee

a few dashes of freshly ground coffee (grinds)

Place all ingredients in a high-powered blender and blend until creamy. Top with sprinkled coffee grinds.

Nutritional Information:
350 calories
6 grams protein
69 grams net carbs
5 grams fat


5 Meals I Eat ALL The Time (plant Based Vegan)

5 Meals I Eat ALL The Time (plant Based Vegan)

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I go through so many meals and new recipes since my job is – cooking, basically haha. However, I do have some favorites sticking around, these are 5 of them! ???? hope you get some meal inspiration, recipes further down below ????

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Arichoke Loaded Potato
1 x 15 oz can chickpeas
1/2 cup artichoke hearts
2 tbsp vegan yogurt, unsweetened
2 tbsp vegan mayonnaise
1/2 tbsp lemon juice
1/2 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt

Miso Crunch Salad (from my app fivesec health)
For the dressing
1 tsp ginger, minced
1 garlic cloves
2 tbsp white miso paste
2 tbsp maple syrup
1 tbsp lime juice
1.5 tbsp rice vinegar
2 tsp sesame oil

Loaded Sweet Potatoes
For the potatoes
2 lb sweet potato
1/2 tsp salt
For the beans
2 x 15 oz can black beans
4 garlic cloves
2 tsp cumin, ground
2 tsp paprika powder
1/2 tsp salt

Asian Lentil Curry
For the curry
2 garlic cloves
1 tbsp ginger, minced
1 tbsp red curry paste
1 tbsp yellow curry powder
2 cup coconut milk (full fat)
2 cup water
1 cup red lentils, dry
1/2 tsp salt
1 cup mushrooms
1 cup broccoli
1 red bell pepper
2 tbsp lime juice

Creamy Harissa Pasta
For the cream
1/2 cup cashew nuts, raw
1/2 cup water
For the pasta
4 garlic cloves
5 cup cherry tomatoes
1 tbsp tomato paste
1 tbsp harissa paste
3 cup vegetable broth
11 oz (300g) whole wheat pasta, dry


4 Budget-Friendly Vegetarian Recipes You Will Love

4 Budget-Friendly Vegetarian Recipes You Will Love

Head to to get your free sample pack with any purchase. I’m sharing 4 budget-friendly vegetarian recipes in today’s video.
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Veg Tacos | Veggies Tacos | Veg Burritos #shorts #short #tacos #vegan #healthy #recipe #ytshorts

Veg Tacos | Veggies Tacos | Veg Burritos #shorts #short #tacos #vegan #healthy #recipe #ytshorts

Veg Tacos | Easy Vegetarian Tacos | Healthy vegan Tacos
This vegetarian tacos are filled with colours of vegetables, black beans and avocado dressing. It’s a healthy and easy meal for you.
Recipe details as follows-
Step 1 – To make Tacos
– 2 cups all purpose flour
– pinch of salt
– 1/4 baking powder
– 2 tsp oil
– water as required
– make a soft dough and keep it aside for 30 minutes
– after 30 minutes make small ball and roll it in small circles
– Cook Tacos evenly on both side
Step 2 – Black beans gravy
– 15 oz Black beans can or overnight soaked black beans and then boiled it
– In a pan heat oil, add 1/2 cup chopped onion, 1/4 tomato fresh or canned puree
– add spices 1/2 tsp cumin powder, 1/4 tsp red chilli powder, 1 tsp garam masala & salt
– Cook gravy on medium flame for 8 minutes until it is thick
Step 3 – Sauté Onion and bell peppers
– In a pan add 1 tbsp oil and sauté 1 cup sliced onion and 1 cup sliced red, orange and yellow bell peppers
– add pinch of salt and pepper and 1 tbsp Balsamic vinegar
– Sauté for 7 minutes until it is soft
Step 4 – Make Avocado dressing
Step 5 – Assemble Veg Tacos
– Take a Tacos
– spread dressing on tacos
– add Black beans gravy
– sautéed onion and bell peppers
– shredded lettuce
– again some dressing on top
– Veg Tacos is ready!

Veg Tacos recipe
Healthy Tacos recipe
Vegan Tacos recipe
Desi Mexican Tacos
Black beans Tacos
Homemade Tacos
Veg Tacos recipe Indian style
Veg Tacos Indian recipe
Veg Tacos mexican recipe
Veg Tacos with filling recipe
Veg Tacos filling recipe
Veg Tacos recipe at home
How to make tacos shell at home
Veggie Tacos recipe
Vegetarian Tacos recipe
Tex Mex veg burritos recipe
Tacos soft shell recipe

#shorts #short #ytshorts #easyrecipe #tacos #vegan #mexicanfood #indian #recipe #desi #burrito #ytshortsindia #viral


Creamy Vegan Pantry Pasta

Creamy Vegan Pantry Pasta

#shorts #veganrecipes #pasta

Printable recipe here:


Veganski Kolač S Mrkvom I Makom #zdravahrana #vegan #plantbased

Veganski Kolač S Mrkvom I Makom #zdravahrana #vegan #plantbased


Cijeli recept ????????

Full recipe ????????

Proljetni Veganski Kolač od maka, mrkve i naranče????????????????????
Hvala kolegici na super ideji da se napravi kolač s makom ????
Super jednostavan, zdrav i ukusan recept. Idealan način da unesete više mrkve i maka u prehranu.
*Bez jaja, glutena i mlijeka – 100% vegan ????
Cijeli video recept uskoro dostupan na YouTubeu

200gr zobenih pahuljica
60gr mljevenog maka
Žličica i pol praška za pecivo
Malo soli
3 srednje mrkve
Cijela naranča (sok i korica)
Maslinovo ulje 30ml
85 g sirupa od datulja ili meda
Kaša od jabuke 150g (ja sam koristila mix jabuke i višnje)
60ml zobenog mlijeka

1. Usitniti zobene do teksture brašna. Pomiješati s makom, praškom za pecivo i malo soli
2. Izribati mrkvu i koricu naranče. Iscijediti naranču u izribanu smjesu. Dodati ulje, sirup od datulja ili med, kašu od jabuke i zobeno mlijeko. Povezati.
3. Pomiješati suhe sa mokrim sastojcima.
4. Zagrijati pećnicu na 175 stupnjeva. Staviti peći 40min. Provjeriti čačkalicom.

Sok jednog limuna
30g šećera od datulje
Posuti makom

Povezati limunov sok i šećer od datulja. Razmazati preko kolača. Posuti makom i ostaviti da se ohladi do sobne temperature. Narezati i uživati ????


Spring Vegan Poppy, Carrot and Orange Cake ????????????????????
Thanks to my colleague for the great idea to make a cake with poppy seeds ????
Super simple, healthy and delicious recipe. An ideal way to introduce more carrots and poppies into your diet.
*Without eggs, gluten and milk – 100% vegan ????
Full video recipe soon available on YouTube

200g of oatmeal
60 grams of ground poppy seeds
A teaspoon and a half of baking powder
A bit of salt
3 medium carrots
Whole orange (juice and peel)
Olive oil 30ml
85 g of date syrup or honey
Apple porridge 150g (I used a mix of apples and cherries)
60 ml oat milk

1. Grind oats to the texture of flour. Mix with poppy seeds, baking powder and a little salt
2. Grate carrots and orange peel. Squeeze the orange into the grated mixture. Add oil, date syrup or honey, applesauce and oat milk. Connect.
3. Mix dry and wet ingredients.
4. Heat the oven to 175 degrees. Put in the oven for 40 minutes. Check with a toothpick.

Juice of one lemon
30g of date sugar
Sprinkle with poppy seeds

Combine lemon juice and date sugar. Spread over the cake. Sprinkle with poppy seeds and let cool to room temperature. Slice and enjoy ????




#vegan #glutenfree #mak #kolacodmaka #zdravzivot #zdravahrana #zdravirecepti #veganskaishrana #veganhrvatska #veganfood #veganrecipes #returntothenature

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