What I Eat In A Day #69 (Vegan) | JessBeautician

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SOAKED SUPER-SEEDS
1/3 cup oats
2 tbsp hemp seeds
2 tbsp chia seeds
2 tbsp ground flax seeds
(Optional: pumpkin, sunflower seeds)
1 cup plant milk
1 tbsp agave syrup
1/2 tsp vanilla bean paste

Place all of the ingredients in a container and mix together. Set in the fridge overnight.

TOFU BLT BAGEL
1 tbsp olive oil
1 tbsp tomato purée
2 tbsp coconut aminos/soy sauce
2 tbsp vegan Worcestershire sauce
1 tbsp agave
1 tsp smoked paprika
Pinch ground pepper
1/2 block firm tofu

1 avocado
1-2 tbsp lemon juice
Pinch salt

Combine all of the marinade ingredients in a bowl until smooth. Slice the tofu into thin, deli-style styles then coat both sides in the marinade and place on a baking tray. Bake for roughly 20-30 minutes, turning over halfway through until golden and slightly crispy around the edges. Make the avocado spread by adding the avocado to a food processor with the lemon juice and salt, and blend until smooth and creamy. Spread onto a toasted bagel, and layer in the tofu, tomato, lettuce and basil.

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HARISSA LENTIL & AUBERGINE RAGU
200g cherry tomatoes
Olive oil
Sea salt
1 aubergine, finely minced
1 white onion, finely chopped
3 cloves garlic, grated
1 heaped tbsp harissa
1 tbsp tomato puree
1 can lentils, drained
400ml veg stock
Black pepper

Roast the cherry tomatoes in olive oil and salt for 20 minutes. Fry off the aubergine mince until caramelised in a good drizzle of olive oil and pinch of salt. Add in the onion and garlic, and fry off until soft. Add in the harissa and tomato puree, and fry off. Next, add in the roasted tomatoes and break them down to form more of a sauce using the back of a spatula. Add in the lentils and vegetable stock, season with pepper then bring to a gentle boil and allow to simmer for around 20-30 minutes until it has reduced down. Serve tossed through pasta with lots of fresh basil.
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