5 VEGAN MEALS I EAT EVERY WEEK *easy & tasty recipes* 🌱

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almond butter oats:
– 3/4 cup oats
– 1 + 1/2 cups soy milk
– 2 tbsp almond butter
– 1 ripe banana
– 1 tbsp flax meal
– 1 tbsp chia seeds

crispy chickpeas (for salad) (also great as a snack):
– 1 can chickpeas, drained and rinsed
– 1 tbsp olive oil
– 1 tbsp dried basil
– 1 tsp onion powder
– 1 tsp garlic powder
– 1/4 tsp salt

dressing (for salad):
– 1 tbsp olive oil
– juice of 1/2 a lemon
– 1/2 tsp dijon mustard

bbq tempeh (for toastie):
– 100g tempeh, sliced into fingers
– 1/2 tbsp olive oil
– 1 tbsp bbq sauce
*roasted at 180°C for 15 minutes*

burrito filling:
– 1 tbsp olive oil
– 1 x 400g can of corn, drained and rinsed
– 1 x 400g can of black beans, drained and rinsed
– 1 x 400g can of adzuki beans, drained and rinsed
– 2 cups cooked brown rice
– 1 tsp onion powder
– 1 tsp garlic powder
– 1 tbsp smoked paprika
– 1/2 tsp salt

fresh salsa:
– 6 cherry tomatoes, sliced finely
– 1 tbsp coriander leaves, sliced finely
– juice of 1/2 a lime

pumpkin and cashew ‘bechamel’:
– 1/4 pumpkin, skin off, chopped and boiled until soft
– 1 cup cashews, boiled for 2 minutes
– 1/3 cup nutritional yeast
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/2 cup water
– 1 tsp dijon mustard
– juice of 1/2 a lemon

lasagna lentil mixture:
– 2 carrots, finely diced
– 1 stalk of celery, finely diced
– 2 spring onions, finely diced
– 2 cloves of garlic, crushed
– 1 tbsp dried basil
– 1/2 tsp chilli flakes
– 3 x 400g cans brown lentils, drained and rinsed
– 2 x 400g cans finely crushed tomatoes
– 1 tsp salt

MUSIC IN THIS VIDEO IS FROM: (use code AMANDADUCKS for 10% off!)

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🌻 FAQ:
– what diet do you eat?
i am vegan!

– what equipment do you use?
canon 90d with 10-18mm lens or 18-55mm lens and rode videomic pro

– how do you edit your videos?
i use final cut pro

– where do you live?
gold coast, queensland, australia

– how long have you been vegan?
over 6 years

✰ this video is sponsored by Squarespace!

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