Recipes

A Week of Low Effort Vegan Meals (pretty healthy)

A Week of Low Effort Vegan Meals (pretty healthy)



Hello and welcome back to a mini what I eat in a week – this time I filmed one lazy, low effort vegan meal a day: Creamy Lemon Pasta, a Thick Cherry Banana Free Smoothie Bowl, Banana Oat Pancake Cereal, a Cozy Sweet Potato Bean Stew, Tofu Cream Cheese Sandwiches and more!

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Everything I Eat in a Week:

✨INGREDIENTS✨

#1 Cherry Smoothie Bowl

¼ cup cashews, soaked in water overnight (40g)
1 cup frozen cherries (150g)
½ cup frozen berries (70g)
1 tbsp vegan vanilla protein powder
½ tbsp flax seeds, ground
3 soft dates
⅓ cup non dairy milk (80ml)

chocolate granola and hemp seeds

→ serves 1

#2 Raw Salad with Hummus Toasts

1 small head of broccoli
½ small head of cauliflower
1 apple, shredded
2 carrots, shredded
a handful of finely chopped herbs, fresh or frozen

dressing:

1 ½ tbsp white wine vinegar
1 tbsp olive oil
1-2 tsp date syrup
salt to taste
spices to taste ( i used ras el hanout)

also bread, toasted
plain hummus
nutritional yeast
optional: hot sauce, balsamic glaze

→ serves 2

#3 Banana Oat Pancake Cereal

1 medium sized banana mashed
1 cup small cut oats (90g)
a pinch of salt
1 tbsp flax seeds, ground
½ tsp cinnamon

a little coconut oil for the pan

also non dairy milk and perhaps some peanut butter

→ serves 1-2

#4 Garlic & Lemon Pasta

2 cloves of garlic
1 tbsp olive oil or cold vegan butter
¾ cup + 1 tbsp soy cream or soy ‘cuisine’ (200ml)
1/2 tsp lemon zest
lemon juice (add the juice of ½ lemon first, taste test and see if you want to add the other half as well, I like a LOt of lemon in my food haha)
1 tbsp nutritional yeast
¼ tsp turmeric for the color, add more if you want
salt, pepper to taste
1-2 tsp agave syrup, if needed
¼ cup of unsweetened non dairy milk (60ml) – if needed to stretch out the sauce

100-180g of short cut pasta (3,5 – 6.3 oz) – in the video I made 100g exactly but you can easily make two servings of pasta using this sauce

→ serves 2

#5 Cozy Veggie and Bean Stew

1 block of smoked tofu (200g = 7 oz)
1 medium sized sweet potato
½ can chickpeas (120g)
½ can kidney beans (120g)
1 1/4?cup veggie broth (310ml)
1 cup tomato sauce (250ml)
add a bit of water as it’s cooking ~ ⅓ cup (80ml), more if needed
a handful of finely chopped herbs, fresh or frozen
~ ½ cup frozen vegetables (~75g)

season to taste in the end

serve with nutritional yeast

→ 3 – 4 servings

#6 Baked Apple Oatmeal

½ apple, chopped into small cubes
½ cup small cut oats (45g)
1 tsp chia seeds
¼ tsp salt
¼ tsp cinnamon
¼ tsp baking powder
2 tsp rice syrup, or other liquid sweetener
3 ½ tbsp applesauce
⅓ tsp vanilla
2 tbsp non dairy milk
optional: coconut oil for greasing the bowl

topping ideas: vegan yogurt + peanut butter

#7 Tofu Cream Cheese and Spinach Toasts

for the cream cheese:

1 block of firm plain tofu (7 oz)
1 ½ tbsp white wine vinegar
1 tbsp nutritional yeast
2-3 tbsp non dairy milk
salt to taste, I added ¼ tsp

1 small red onion or some frozen red onion
oil for the pan
3-4 handfuls of fresh baby spinach
a squeeze of lemon juice

2 pieces of bread

→ serves 1, tho there is enough cream cheese for 2 servings, so if you make more spinach this recipe works for two people

🎵 music 🎵

intro by Tigermilch:
Ben Camden – Leather Bags –
north takoda:
soft eyez:
C.JAMES – Losing –
trees and lucy:
Cults: –

Jeremy Sullivan:
Alana Yee – Sentimental –
outro by TrigNO – Touch & Roll –

Much love,
Mina

this video is not sponsored

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