Easy Meals using what you have at Home (vegan, tasty)

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Hello there! For this video I challenged myself to come up with 4 delicious vegan meals, only using the things I already had at home. The result was these super tasty chickpea breakfast tacos, a cozy and quick miso noodle soup, crispy shredded pancakes (my attempt at Kaiserschmarrn lol) and a super easy to make crunchy tofu & peanut rice bowl.
What’s a meal you cooked for yourself recently – only using leftovers and/or pantry ingredients?

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INGREDIENTS & NOTES

#1 Chickpea Breakfast Tacos

½ can rinsed and drained chickpeas (120g = 4.23oz)
1 onion
olive oil for the pan
a dash of cumin
a dash of paprika
¼ tsp garlic powder
¼ tsp chili powder
(or add any spices however much you wish)
1 ½ tbsp tomato purée
⅓ cup passata (80ml)
⅓ cup vegetable broth (80ml), more if needed
salt to taste

1 tbsp vegan butter
1 ½ tbsp tapioca starch*
⅓ cup + 1 tbsp soy cream** (90ml)
¼ tsp garlic powder
2 tsp white wine vinegar
generous pinch of salt or to taste
optional: pinch of black salt/kala namak for egg flavour
optional: handful of vegan cheese for cheese flavour

1-2 tortillas
other add-ins: spring onion, spinach, parsley, sautéed mushrooms, pickled cabbage …

*can be subbed with cornstarch – the result will be a bit less “fluffy” and more like melted cheese
** soy cream will give you that bright white color and a richer flavour, but can be subbed with oat or soy milk – then the result will be a bit more brown in color and a little more thin, but still tasty (more like cheese sauce)

→ serves 1

#2 Quick Miso Noodle Soup

1 handful of dried mushrooms (like shiitake)
1 clove garlic, finely minced
olive or veg oil for the pot
1 tbsp maple syrup
2 tbsp balsamic vinegar
1 tbsp soy sauce or vegan worcestershire sauce
optional: sriracha to taste (like ½ tsp?)
1 spring onion, chopped
1-2 tsp miso paste
1 ½ cups vegetable broth (375ml)
1 handful frozen peas
2 handfuls frozen edamame (or any other frozen veg you enjoy)
3-4 toasted seaweed sheets

~ 50g glass noodles or sub with rice noodles, regular pasta even (1,76oz)

→ serves 1

#3 Crunchy Vegan “Kaiserschmarrn”

1 cup + 3 tbsp all purpose flour (120g + 3 tbsp)
1 1/4 tsp baking powder
4 tbsp sugar
1 tsp vanilla sugar
1/2 tsp salt

2/3 cup non dairy milk (160ml)
1 tbsp apple cider vinegar
1/3 cup aqua faba = chickpea liquid (80ml)

1-2 tbsp vegan butter for the pan (add 1 before baking and 1 after baking)
1 ovenproof non stick pan

optional: 1 handful of raisins, either add to the pancake mix or to the cooked pancakes before serving

Serve with vegan cream, vegan yogurt, apple sauce, berries, powdered sugar …

serves 2

#4 Tofu & Peanut Rice Bowl

2 servings of cooked rice
for example cook up ¾ cup rice (135g) + 1 ½ cups water (375ml)

For the crispy tofu:

1 block firm tofu, cut into nugget shapes (200g = 7oz)
2 tbsp natural runny peanut butter (sub w almond butter? white tahini?)
1 tsp sriracha
1 tbsp soy sauce
1 tbsp nutritional yeast
1 very generous pinch of salt
all kinds of spices you like
4-6 tbsp water, more if needed

~4 handfuls unsweetened corn flakes
Optional: 1-2 tbsp sesame seeds or crushed peanuts to dip the bites into
!! Another pinch of salt to sprinkle over the bites before baking!!

2 handfuls of frozen broccoli
1/4 cup water (60ml), more if needed
Would recommend adding a bit of fresh lemon juice + salt to the broccoli before serving

Peanut sauce for serving:

1 heaping tbsp natural peanut butter
1-2 tsp soy sauce
1/2 tsp sriracha
1 tbsp lime or lemon juice
Salt to taste
3-4 tbsp water to adjust the consistency, more if needed

Feel free to make more sauce 🙂

Or use these recipes for the tofu:

Basic Crunchy Nuggets:
BBQ Tofu:

serves 2-3

Music used:

intro:
ben camden –
Soft eyez: chantal (song not available on sc anymore)
loopschrauber:
thunderhoodie:
C.James . Losing:
North Takoda – feel it chill:
anja kotar – movie country version:
flughand:
Citrus Avenue:
outro by teen blush:

Much love,
Mina

This video is not sponsored

Intro 0:00
#1 Chickpea Breakfast Tacos 1:30
#2 Quick Miso Noodle Soup 4:36
#3 Crunchy Shredded Pancakes 6:10
#4 Tofu & Peanut Rice Bowl 8:30

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Comments

comments

30 COMMENTS

  1. As an Austrian I've tried replicating Kaiserschmarrn lots of times and from my experience, using aquafaba is not really necessary (even though the traditional recipe calls for egg whites). You can just make kind of a thick pancake batter containing flour, sugar, plant based milk, apple cider vinegar, baking powder (this is important), vanilla, a pinch of salt and if you want a chia or flaxseed egg.

    If you want to try it: First combine 1cup of plant based milk with 1tablespoon of the vinegar. Combine 1.5cups of flour, some salt and baking powder. Add 2 big tablespoons of sugar to the milk, then add the wet to the dry ingredients and mix. Add the flax egg and stir. Bake it in a generously oiled pan (vegan butter oder sunflower / rapeseed oil) until one side is golden brown, then flip it and instantly tear it into smaller pieces and then let them cook till done. Serve with apple sauce or plum compote and powdered sugar. I've made this for lots of non vegan friends and family and they all loved it and couldn't really tell the difference.

    Thanks for your awesome videos!

  2. I made a sweet Potato Chickpea bowl thing that was like cooked sweet potatoes, onions, & broccoli (tossed with olive oil, salt, + pepper) (400F for 10minutes) then cooked kale (tossed with olive oil, salt + pepper) (400F for 5minutes) and chickpeas mixed with cumin, garlic powder, turmeric, salt, pepper, oregano, chili powder, something else lol and then cook over a saucepan for like 10-12 minutes. Then I made a maple-Tahini sauce that was the juice of a lemon, 1 Cup Tahini, 2Tbsp maple syrup, & water I think maybe I have a bad memory. Anyway ya I had 2 cans of leftover chickpeas & 1 brunch leftover kale from this Chickpea kale Caesar salad type thing I made and for some reason my mom bought a bag of lemons so I had that then maple syrup & Tahini were kinda just there and I did have to buy broccoli & sweet potatoes because we go through broccoli quick so we had none & also I’ve never eaten sweet potato that wasn’t in fry form up until that point lol
    So ya that was what I made from leftovers because I did have a few hours on my hands as well, but definitely not a quick meal especially because it takes me an hour to chop an onion, and another to peel and slice a sweet potato….

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