A WEEK OF VEGAN DINNERS // simple & scrumptious recipes πŸ§šβ€β™€οΈπŸœπŸ΄

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Sundried Tomato Pesto Pasta:
(serves 2)
In a vitamix, mix:
– 3/four cup contemporary basil
– half cup cashews (soaked and drained)
– 1 clove garlic
– the juice of half a lemon
– half tsp pink salt
– 1/four tsp pepper
– 1 cup sundried tomatoes
– 2 tbsp olive oil
In a pot, prepare dinner:
– 250g pasta
Combine pasta & pesto collectively, serve in bowls with further sundried tomatoes on prime (if desired)

Ramen:
(serves 1)
Broth:
In a saucepan, fry:
– 1/four cup chopped spring onions
– Three cloves garlic
in:
– Three tbsp sesame oil
Add:
– 1 half cups water
– 1 tbsp soy sauce
– half tbsp veggie inventory
– half tsp salt
– 1/four tsp pepper
and simmer for 10-15 minutes earlier than pouring right into a blender with:
– 1/four cup cashews
mix till easy.

Veggies:
– Three spring onions
– 1 bunch broccolini
– Three brussel sprouts
chopped and roasted in sesame oil and soy sauce for 15-20 minutes at 180 levels celcius

Smokey Black Bean Chilli:
(serves 1-2)
In a pot, fry:
– 1/four cup spring onions
– 2 cloves garlic, chopped
– 1/four tsp chilli flakes
in:
– 1 half tbsp olive oil
Add:
– 1 can black beans (rinsed and drained)
– half cup passata
– 2 tsp liquid smoke
– 2 tbsp dietary yeast
– half tsp salt
– 1/four tsp pepper
– 2 tsp smoked paprika

Serve with:
– cooked rice
– coconut yoghurt (I like to recommend Cocobella)
– contemporary coriander

Falafel Plate:
(serves 1)
(Bake falafels as per packet directions)
In a pot, boil:
– half cup quinoa
– 1 cup water
as per packet directions, earlier than including:
– 1 tsp contemporary parsley
– 1 tsp contemporary coriander
– pinch of salt
– pinch of pepper
– 1 tsp onion powder

Greens:
– 1 small cucumber
– small handful spinach
– half head cos lettuce
Chop finely and placed on plate

Tahini Dressing:
– 2 heaped tbsp tahini
– Three tbsp maple syrup
– juice of 1 lemon
– splash of water
Combine nicely and drizzle as desired on falafel plate
(Serve with hummus and hemp seeds, if desired)

Candy Potato and Chickpea Curry:
(serves 2)
In a pot, fry:
– Three cloves of garlic, chopped
in:
– 2 tbsp olive oil
earlier than including:
– 400ml coconut cream
– 1/four cup water
– 1 medium candy potato, chopped
– 1 tsp onion powder
– 1 tsp yellow curry powder
– half tsp salt
– half tsp pepper
– 1 tbsp tomato paste
Simmer for 20 minutes, earlier than including:
– 1 can chickpeas, drained
Serve with:
– cooked rice
– coconut yoghurt
– coriander

Burrito Bowl:
(serves 1)
Cauliflower:
In a bowl, coat:
– half head cauliflower (chopped into florets)
in:
– 2 tbsp olive oil
– 2 tbsp dietary yeast
– 1 tbsp buckwheat flour
– pinch of salt
– pinch of pepper
– 1 tsp onion powder
– 2 tsp smoked paprika
Bake for 25-30 minutes at 180 levels celcius

Beans:
In a pot, prepare dinner:
– 1 tbsp olive oil
– 3/four cup black beans, rinsed and drained
– pinch of salt
– pinch of pepper
– 1 tsp smoked paprika
– 1 tsp onion powder
– half tsp liquid smoke

Guacamole:
– half avocado
– juice of half a lemon
– pinch of salt
– pinch of pepper

Served with:
– cos lettuce
– cooked rice
– coriander
– coconut yoghurt

Smokey Tempeh Tacos:
(serves 1, sauce makes sufficient for 3+)
Sauce:
– half cup soaked cashews
– 1 clove garlic
– 1/four tsp apple cider vinegar
– 1 tsp onion powder
– 1 half tsp smoked paprika
– 1 tsp dietary yeast
– pinch of salt
– pinch of pepper
– half cup water
Blended in a Vitamix till easy
Tempeh:
– 1/four block Hero Meals soy tempeh
coated in:
– 1 tbsp olive oil
– half tsp liquid smoke
– pinch of salt
– pinch of pepper
and baked for 15 minutes at 180 levels celcius
Served on:
– Three gluten free tortillas
with:
– guacamole
– salsa
– cos lettuce
– coriander
– lime

CAMERA: Canon 90d
EDITING: Adobe Premiere Professional
MUSIC: Epidemic Sound

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