vegan
5 Meals I Still Eat On Repeat After 8 Years Vegan ???? (feat. Cosmic Cookware Australia)
5 Meals I Still Eat On Repeat After 8 Years Vegan ???? (feat. Cosmic Cookware Australia)
???? Thank you to Cosmic Cookware for sponsoring this video! You can use my code AMANDACOSMIC10 for 10% off your order: https://cosmiccookware.com.au/?sca_ref=3269862.jbeRlzUPJc
Lentil bolognese ingredients:
– 1 tbsp olive oil
– 1 brown onion, diced
– 2 garlic cloves, crushed
– 4 small sticks of celery, diced
– 1 carrot, finely diced
– 1 tsp dried parsley
– 1/2 tsp chilli flakes (add more if you like more spice)
– 800g tinned lentils, drained and rinsed, slightly mashed
– 1/3 cup water
– 2 tsp vegan beef stock powder
– 1/2 cup passata or tinned tomatoes
– 250g fettucine, cooked al dente
Crispy tofu ingredients:
– 200g firm tofu, cut into squares or rectangles
– 3 tbsp olive oil
– 1 tsp vegan chicken stock powder or veggie stock powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 2 tbsp nutritional yeast
(I recommend serving this in a fresh salad or on a sandwich)
Black bean chilli:
– 1/2 brown onion, diced
– 1 garlic cloved, minced
– 1 tsp chilli flakes (add more if you like more spice)
– salt and pepper (to taste)
– 1/3 cup tomato paste
– 1/2 cup passata
– 800g tinned black beans, drained and rinsed
(I recommend serving this with rice, greens and coconut yoghurt)
Chickpea tuna:
– 400g tin of chickpeas, drained and rinsed, mashed slightly
– 1 tbsp firmly packed fresh dill, finely chopped
– 1 tbsp firmly packed chives, finely chopped
– 1/4 cup vegan mayo
– 1 tsp dijon mustard
Peanut butter noodle sauce:
– 1/2 cup smooth peanut butter
– 1 tsp maple syrup
– 1 tbsp soy sauce
– juice of 1/2 a lemon
– 1 tsp garlic powder
– 1 tsp onion powder
– add water to desired consistency
(I recommend serving this with udon noodles, as well as your favourite stir fried veggies)
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???? MUSIC IN THIS VIDEO
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???? FAQ
what diet do you eat?
i am vegan!
what equipment do you use?
– panasonic lumix g9
– rode videomic pro
– gopro hero 7
how do you edit your videos?
final cut pro
where do you live?
gold coast, queensland, australia
how long have you been vegan?
7 years
???? this video is sponsored by Cosmic Cookware
Plant-Based Scrambled Eggs | Easy Oil-Free Vegan Recipe!
Plant-Based Scrambled Eggs | Easy Oil-Free Vegan Recipe!
When I went plant based over 8 years ago I found my morning eggs were the toughest thing to “give up”. I had eaten 2 eggs a day for most of my life. This plant-based vegan scrambled eggs recipe is similar to the Just Egg product but it is healthy, oil-free, and tastes delicious.
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*PRINTABLE RECIPE:* ????️
» https://plantbasedcookingshow.com/2023/03/26/vegan-scrambled-eggs
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KEY MOMENTS
00:00 Introduction
00:25 Prep and blend ingredients
04:09 Our on tray and bake
05:55 Chop
07:06 Taste Test
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WHAT I COOK IN A SCHOOL WEEK ???????? Quick, Vegan Recipes ????
WHAT I COOK IN A SCHOOL WEEK ???????? Quick, Vegan Recipes ????
I hope you enjoyed the video, let me know in the comments which video you wanna see next! ????
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RECIPES FROM THIS VIDEO:
Monday:
—————————————-
-150g soy chunks
-2 Tbsp soy sauce
-1 Tbsp tomato paste
-1 3/4 Cup (450ml) water
-1 Tsp each salt, cumin, paprika, dried herbs
-1/2 Tsp garlic powder
Cook until the water is gone (about 10mins).
-2/3 cup (100g) chickpea flour
-1/2 cup (35g) breadcrumbs
Stir everything in and set aside while making the sauce.
Shape in 6 patties.
Fry in oil until golden brown.
Burger sauce:
-1/2 cup (125g) vegan mayonnaise-3 tablespoons ketchup-2 Tbsp chopped pickles -1 1/2 Tsp sugar-1 1/2 Tsp white vinegar
Mix to combine.
Caramelised onions:
-2 onions
Sauté in some oil on medium heat until jammy.
Build your burger.
Tuesday:
—————————————
-2 cloves garlic
-1 knob vegan butter (about 25g)
-3 leeks
-a pinch of chili flakes
Sauté the garlic and the chili flakes in the butter.
Then add the leek and stir fry on medium heat until soft and „jammy“ (about 10mins).
-2 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave
Stir it in.
Cook 2 servings of pasta.
Add them to the pan with 1 cup (250ml) pasta water and a little more vegan butter.
Cook 2-3mins until it’s a silky smooth pasta.
Wednesday (I freestyle but I was inspired by this recipe):
———————————
-1 can (400ml) coconut milk
-3 Tbsp red curry paste
Heat up a few Tbsp coconut milk.
Fry the curry paste 4-5mins.
-1/2 head broccoli
-2 carrots
-1 bell pepper
(or other veggies of your choice, I also used bamboo shoots)
Stir fry 3-4mins.
Add the rest of the coconut milk.
-optionally 5 lime leaves
-salt to taste
-a pinch of sugar
-a glut of water
Stir it in.
Let it simmer until the veggies are tender.
Serve with rice.
Thursday:
————————————-
-1 serving of pasta
Cook al dente
-1/2 small head of cauliflower
-olive oil
-salt, pepper, paprika and cumin to taste
Mix and air fry 7-10mins
-1 onion
-a handful sun dried tomatoes
-75g vegan chick’n
Fry in some oil
-1 TBSP tomato paste
-1 TBSp hummus
-100g canned tomatoes
-salt, pepper and dried herbs to taste
Let it simmer until the pasta is done.
Add the pasta, pasta water and cauliflower and serve with some vegan feta
Friday:
————————————-
-1 package instant ramen (make sure it’s vegan)
Add it to the pot with the right amount of water
-1 Tsp Gochujang (or a bit more if you can handle heat)
-1 Tsp sesame oil
-1 Tbsp vegan cream
-70g tofu, cubed
-a handful of greens (pak choi, chard, spinach…)
Bring to a simmer and cook 3-5mins.
Much love
Maya 🙂
NO One Would Know This LOTS Of Layers Lasagna Bolognese Was Vegan
NO One Would Know This LOTS Of Layers Lasagna Bolognese Was Vegan
Get a free bag of fresh coffee with any Trade subscription at https://drinktrade.com/saucestache
No Meat, No Cheese, No problem with this Lots of Layers vegan Lasagna recipe! No one would know if you served this too them that it had 0 meat or cheese or that it could possibly be vegan. this is one of those recipes that you just have to make at least once, because it is truly epic!
I saw @NOTANOTHERCOOKINGSHOW make his version which is based off his favorite lasagna from The restaurant I Sodi in NYC by Rita Sodi
Im so glad I tried this as a plant based version because now I don’t know how I will ever have another lasagna again…
——————————
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Recipes http://SauceStache.com
#saucestache
Lunch Recipes For Maximum Weight Loss | Plant-Based Vegan
Lunch Recipes For Maximum Weight Loss | Plant-Based Vegan
Are you looking for a way to jumpstart your weight loss journey? Look no further! In this video, I’ll be sharing my top lunch recipes for maximum weight loss. These healthy and delicious recipes will not only help you lose weight, but also keep you satisfied and energized throughout the day. From weight loss tips to weight loss foods, this video has everything you need to make your diet a success. Don’t miss out on these easy and tasty weight loss lunch ideas.
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My name is Healthy Emmie. I’ve been featured in Forbes, HuffPost, PopSugar, and more as the go-to nutritionist for plant-based weight loss. I’ve personally coached thousands of people. Combining the teachings of Dr. John McDougall’s Starch Solution, Dr. Joel Furhman’s Nutritarian Eat To Live Diet, Dr. Alan Goldhamer, Dr. Doug Lisle, Dr. Caldwell Esselstyn, T. Colin Campbell, Dr. Neal Barnard, Dr. Dean Ornish, Dr. Michael Greger and more… I’ve trademarked my Slim on Starch® system for weight loss and weight maintenance. I’ve received my certificate through the Institute of Integrative Nutrition which qualifies me to coach individuals. Each client in my Slim on Starch program works with me, as well as my carefully selected team of nutrition coaches who are registered dietitians in their personal practices. Each client also works with a carefully selected team of mindset coaches, whose personal practices stretch from therapists, trauma specialists, addiction specialists, psychologists, health coaches, doctors, personal trainers, and more. If you’re interested in working with me and my team, please visit https://healthyemmie.org/coaching. I look forward to helping you change your life. You deserve health and happiness.
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#lunchrecipe #healthyfood #healthylunch #sauce #Weightloss #HealthyEmmie #vegan
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