what i eat in a week Archives - Everyday Vegan Recipes

Quick Meals To Make This Summer. (fresh, Vegan & Low Effort)

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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

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Realistic Meals For A Busy Life. (low Effort, Yummy & Vegan)

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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

Read

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

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Eating Only Controversial / Divisive Food Combos!🍍🍕 (vegan 🌱)

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What I Eat In A Week On A Budget | Realistic & Vegan

Thank you to Ritual for Sponsoring a portion of todays video. Get 30% OFF your first month Go to https://ritual.com/sustainablyvegan30

► order my book: The Conscious Kitchen
» https://bit.ly/m/Immylucas

In today’s video I am sharing with you what I eat in a week, where I try new recipes, explore flavours and get prepped for the week ahead.

For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!

► WHAT I EAT IN A WEEK
» https://youtu.be/xKE7oOLQ8Ho
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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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📱Trying The Most VIRAL Food Trends Of 2024❗️📈 VEGAN🌱 (Part 1)

Upgrade your underwear drawer & get 30% off site-wide with PARADE❣️ Go to https://www.yourparade.com/EM30 and use my code ‘EM30’
(does not apply to 80% off sale or Betsey Johnson collection)

0:00 heyyyyy
0:15 protein soda
1:55 PARADE
3:28 pickle-wich
7:20 frozen sprite gummies
11:16 whole cucumber salad
16:36 dirty soda
19:48 chamoy pickle
26:24 hwachae

♡ support my content ♡
join this channel! →
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subscribe to my patreon! → https://www.patreon.com/emiewi

♡ other links ♡
second channel → https://www.youtube.com/emilyewing
join the discord! → https://discord.com/invite/TqkdGr4zqW
instagram → https://www.instagram.com/emiewi/
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♡ BGM from:
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#viral #tiktok #trending #trends #recipes #recipe #vegan #veganized
protein shake soda coke
pickle sandwich pickle-wich
frozen sprite gummies
whole cucumber salad
dirty soda
chamoy pickle
hwachae

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What I Eat – And Why? (as A Vegan)

This video is sponsored by Squarespace. For 10% off your first purchase, go to http://squarespace.com/jennymustard and use offer code jennymustard at checkout.

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It’s a new year and I’m guessing that you are in the mood for a fresh start, a clean slate, and setting ourselves up for the loveliest possible year ahead. And of course, we can’t have a fresh start without looking at the freshest thing in our daily life, our diet. If your diet isn’t feeling very fresh at the moment, and I know mine isn’t after a few christmas weeks of indulging in saffron buns, white crisp bread, and all the vegan cheese and sausages, then maybe you’ll enjoy hearing about my new delightfully healthy 2025 diet I’ve been doing for about ten days now.

I talk about:
– veganism
– vegan food
– vegan breakfast
– cold porridge
– vegan lunch
– vegan dinner
– congee
– vegan snacks
– taking supplements

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A Week Of Comfort Meals. (easy, Vegan & Satisfying)

Get 10% off your next website! https://www.squarespace.com/minarome
Another Weekly Food Vlog: https://www.youtube.com/watch?v=fWoh5nv0538&t=487s

Here’s some comfy, (more or less) nourishing plant based meals I cooked for myself and my friends this week! This video doesn’t count everything I ate, just whenever I did some actual cooking, that’s when I whipped out my camera. So more of a chill recipe vlog. Lmk if you end up recreating anything!

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Follow me on:
Tiktok: https://www.tiktok.com/@mina_rome?lang=en
Instagram: https://www.instagram.com/mina_rome/

💌 Business inquiries: minarome.yt@gmail.com
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intro 0:00

Ingredients & Notes

#1 Vegan Puttanesca Pasta 0:43

generous pinch of salt for the pasta water
120g pasta of choice (4,2 oz)
2 cloves garlic
2 shallots (or 1 bigger onion)
1 handful olives of choice, no stone
optional – 1 tsp capers (added to the onion etc)
3-6 tbsp dehydrated soy granules
2 tbsp olive oil
150g – 200g (1 cup – 1 ½ cups) cherry tomatoes
1 sheet nori, ripped to bits
1 tsp miso paste
optional – 1 splash of white wine (added to the miso, nori)
chili flakes, to taste (i did 1 dash)
salt, pepper to taste
125ml (120g) pasta water (or regular water plus 1 tsp cornstarch, mixed well before added to the skillet)
optional – fresh herbs, sesame seeds for serving

→ 1 large serving, 2 small ones

#2 Basic yet Fancy Oats 2:25

½ cup (50g) oats
pinch of salt
dash of cinnamon
¾ cup (180ml) non dairy milk
1-2 tbsp semi-sweet choc chips
pinch of flakey sea salt
½ tsp – 1 tsp olive oil (start w ½, mix it into the oats and choc, see if u want more)

→ serves 1

(obvs add fruit if u want, but i like the plain version a lot!)

#3 Vegan Shakshuka 3:19

1 red bell pepper
1-2 cloves garlic
1 onion
olive oil for the pot
¼ tsp paprika, or more to taste
¼ tsp cumin, or more to taste
780g chopped tomatoes (28oz)
1-2 tsp agave syrup
salt to taste

for the tofu mix:
200g firm tofu (7oz)
1 tsp white wine vinegar
generous pinch of salt
optional – 1 dash kala namak, ¼ tsp turmeric
80ml non dairy milk (⅓ cup)

You might have to scrape down the sides a few times, blend until (more or less) smooth!

→ serve w toasted bread, vegan feta, fresh herbs
→ serves 2

inspired by: https://jessicainthekitchen.com/vegan-shakshuka/

#4 Miso Dumpling Soup 5:00

1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving frozen dumplings of choice
1 pak choi, chopped
sesame seeds, cilantro for serving

→ serves 1

#5 Fluffy Savory Pancakes 6:17

4 mini sausages or 2 bigger ones (vegan duh)
1 small pak choi, chopped
vegetable oil for the pan

½ cup water (80ml)
1 tbsp white wine vinegar
2 ½ tbsp unsweetened apple sauce
½ cup plus 2 tbsp flour (80g)
¼ tsp salt
optional – 1-2 tbsp vg parmesan or nutritional yeast
2 tsp baking powder

serve w hot sauce, hummus, fresh herbs

→ serves 1

#6 Miso Soup – Noodle Version 7:50

1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving glass noodles of choice
1 pak choi, chopped
sesame seeds, cilantro for serving

#7 Savory Hand Pies 8:56

for the dough:
2 1/2 cups (300 grams) flour, plus if needed 1-2 tbsp more flour for surface
1 1/4 teaspoon salt
1 tbsp sugar
¾ cup (170 grams) cold vegan butter, cubed
3-5 tbsp ice water, added 1-2 tbsp at a time

OR: 1 sheet of store bought pie crust (or even pizza dough)

for the filling:
1 can black beans, rinsed and drained (420g)
1 cup (250ml) store bought pizza/pasta sauce , 1 tbsp per pie
1-2 handfuls vegan cheese, ~1 tbsp per pie

optional: 1 tbsp oat milk to brush on top of the pies before baking!

→ yields 15-20 pies, depending on size (cut out circles that are 10- 15 cm 4 – 6 inch in diameter)

MUSIC –
INTRO: https://open.spotify.com/track/1ZRqmyOwZAwBYgMcOcAlQh?si=967b87a322b147bf
Trees and Lucy:

NoisePlug: https://soundcloud.com/lover-man-768026801/dawn
Rafiki Music:

Tympanik: https://soundcloud.com/tympanikbeats/souleyma-full-tape

This video is sponsored by squarespace.
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Read

5 Meals For When I Feel Exhausted. (easy & Vegan)

More Meal Ideas: https://www.youtube.com/watch?v=7UATEzRk_Ac&t=10s

Feeling tired and exhausted? Try these simple yet satisfying meal ideas. All vegan. Shoutout to everybody leaving their suggestions in the comments. I ended up getting so much inspiration from those. Hugs!

Blenders I use*
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small: https://amzn.to/48mPQRQ

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For Business inquiries: minarome.yt@gmail.com
________________________________________________________

intro 0:00

Ingredients & Notes

#1 Go-To Lazy Toast 0:30

2-3 slices of bread*
2-3 tbsp soft vegan cream cheese/sour cream
1-2 tsp gochujang (about ½ tsp per slice)
2-3 handfuls chickpeas
½ cucumber, shredded**
roasted sesame seeds

*toasted in a skillet until golden with some olive oil or vegan butter if you wish!

** for the optional cucumber dressing:
1 tbsp soy sauce
2 tsp agave syrup
1 tbsp white wine vinegar or rice vinegar
1 tbsp roasted sesame seeds
1 tsp sesame oil, optional

→ serves 1

#2 Spicy Tahini Pasta
100g pasta of choice (3.5 oz)
50 – 100g vegan bacon or smoked tofu (1.7oz – 3.5oz)
a little olive oil, vegan butter for the pan

1 ½ tbsp white tahini
1 tbsp tomato paste
2 tbsp unsweetened soy yogurt
3-5 tbsp pasta water
1 tbsp lemon juice
2 tsp agave
1 tbsp crispy chili oil (or 1 tbsp olive oil plus 1-2 tsp sriracha)
salt to taste

2-3 handfuls fresh spinach
a splash of water for the spinach
roasted sesame seeds for serving

→ serves 1-2

#3 Simple One Pot Dahl 3:35

1 cup red lentils (200g), rinsed

1 cup red lentils (200g)
~ 1 cup cherry tomatoes (250g-300g)
2 cups veggie broth (500ml)*
1 cube vegetable broth
2/3 cup non dairy milk (160ml)
salt to taste
1 tsp garam masala spice**
1 cup frozen spinach (175g)
optional: 1 squeeze of lemon juice, 1 tsp lemon zest

*if needed up to another 1/2 cup (120ml) water to adjust consistency
** sub with ½ tsp turmeric, ¼ tsp cinnamon, ¼ tsp cumin, ¼ tsp garlic powder, 1 dash of black pepper, ½ tsp dried ginger
*** stir often to prevent the mix from burning!

2-3 servings of cooked rice
toppings of choice (cilantro, sesame seeds)

→ serves 2 – 3

#4 Rice Cake Soup (my fave) 4:49

1 onion
1-2 cloves garlic
50g vegan bacon or smoked tofu* (1.7oz)
1 tomato*
1/2 can chickpeas
oil for the pan
½ veg broth cube (or ⅔ tsp in powder form)
2 cups water (500ml)
1-2 tsp gochujang paste
1-2 tsp tomato paste
1 tsp rice or white wine vinegar
~5 medium sized rice papers**
2-3 handfuls spinach

toppings of choice (roasted sesame, fresh herbs…)

*other add-in ideas:
½ cup – 1 cup of chopped
carrot
bell pepper
leek
mushrooms
spring onion
smoked tofu
dry soy granules
vegan meats

** or 1 servings noodles of choice

→ serves 1

#5 Taco Salad 7:25

1 medium sweet potato, cubed
1 drizzle veg oil
sprinkle of salt for potato

~ ½ cup soy granules* (35g)
enough hot water to cover the soy
salt, spices to add to the soy granules
2-3 handfuls spinach, chopped
1 handful cherry tomatoes, chopped
½ cucumber, chopped
1/2 banana, chopped (optional)
1 spring onion, chopped
1 tsp taco seasoning*

*for the taco seasoning combine equal parts of:
cumin
black pepper
paprika
chili
coriander
onion powder
garlic powder

→ serves 2 when served with tortillas and hummus, guac etc

*pan fry the soaked and drained soy before adding to the salad, if u wish. i don’t mind them simply just soaked

MUSIC used:

intro: https://open.spotify.com/track/5bEkgzy1BYXM9rWu0Edyze?si=fbb673e4d3d144ba
outro by Kalyani Singh:

https://kalyanisingh.bandcamp.com/music
Keven Darcy: https://www.youtube.com/@RafikiMusicc/videos

This video is not sponsored.

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What I Eat In A Week: Feel-good Fall Meals 🍂

To get the RECIPES from today’s video in a FREE printable PDF guide, click here: https://newsletter.rainbowplantlife.com/fall-meals
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IN THIS VIDEO
Food processor: https://amzn.to/38L8Aub
Electric frother: https://amzn.to/4eiTBJj
Sheet pans: https://amzn.to/4d9NmbD
Digital scale: https://amzn.to/48IXPZJ

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Knives: https://kankitchen.com/meet-the-knives/ (get $5 off using code “nisha”)
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Dutch oven: https://amzn.to/35SLfa6
All Clad stainless steel sauté pan: https://amzn.to/3rq9XgV
All Clad stainless steel saucepan: https://amzn.to/3RsGJZx
Staub cast iron pan: https://amzn.to/3Y2etAk
Vitamix professional-grade blender: https://amzn.to/406rabM
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🔑 KEY MOMENTS
00:00 Introduction
00:22 Day 1
06:27 Day 2
14:33 Day 3
20:06 Day 4
24:15 Day 5

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