HEALTHY VEGAN MEAL PREP | LOW FAT, OIL FREE
- 7 лет назад
Healthy vegan meal prep - Full Recipes below \r
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Link to recipe video for red lentil and sweet potato dhal \r
\r
Check out my Ebook! \r
\r
Check out my friend Bens music that I used in this video! \r
\r
Recipes: \r
Overnight Oats\r
\r
3/4 cup oats \r
1-1.5 cups Almond milk (or any plant based milk you prefer) \r
2-3 tsp chia seeds \r
cinnamon \r
nutmeg \r
1 tsp vanilla extr \r
handful frozen raspberries \r
Fresh strawberries/berries \r
\r
1. Pour oats into jar/container and add almond milk. Stir \r
2. add chia seeds, spices and vanilla, mix well. \r
3. Mix through frozen raspberries, add a sweetener if desired \r
4. Top with fresh berries, place in fridge overnight. \r
\r
Creamy pasta salad \r
\r
1 packet of pasta of choice ( I used wholemeal) \r
1 Eggplant \r
1-2 Zucchini\r
1 Red capsicum (bell pepper) \r
Bunch of asparagus \r
Punnet of cherry tomatoes \r
\r
Sauce \r
2.5 - 1 Cups Unsweetened Almond Milk (* I used Blue Diamond, Original unsweetened) or soy milk \r
3 Cloves Garlic \r
1 Medium brown onion \r
4 Tbs Plain Flour \r
\r
1. Chop eggplant, asparagus, capsicum and char grill on a char grill pan \r
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2. Chop cherry tomatoes in half , season with salt. Bake in oven on 180ºc for about 20 mins or until they start to wilt. Remove \r
\r
3. For the sauce, chop onion and garlic and sauté in pot until soft, gradually continue to add almond milk and flour at the same time, whisking simultaneously over a medium heat until the mixture becomes thick and creamy, season with salt and pepper. Remove from heat\r
\r
4. Cook pasta according to packet instructions. Drain\r
\r
5. Mix through sauce into pasta, add the veggies, season to taste and seperate into 4 containers \r
\r
Chickpea, pumpkin and cous cous salad\r
\r
2-3 carrots\r
2 cups pumpkin, chopped into squares \r
Dukkah (I used table of plenty pistachio dukkah) + salt \r
2.5 cups cous cous \r
2.5 cups vegetable stock \r
1 can chickpeas \r
3-4 tbs Hummus (I used Ş brand- oil free) \r
1 tsp whole grain mustard \r
\r
1. Pour couscous and stock into pot, cook over medium heat for 2-3 mins, stirring \r
\r
2. Chop carrots into coin shape. Boil for about 12 mins (or until fork tender) Place on baking tray and season with salt and dukkah\r
\r
3. Chop pumpkin, add to tray, bake in oven on 200ºc for about 30 mins, rotating \r
\r
4. Add chickpeas to couscous, mix through hummus and mustard\r
\r
5. Add veggies, mix through, place mixture into containers \r
\r
♦ MY FOOD BLOG → \r
\r
FIND ME ON: \r
♦ Tumblr: \r
♦ Instagram: @thevibrant_vegan \r
♦ Snapchat: vegan_melissa \r
♦ Twitter: \r
♦ Email: thevibrantvegan18@gmail.com\r
♦ Pintrest: \r
\r
CAMERA: \r
CANON EOS 700D\r
LENS: EFS 18-55mm 0.25m/0.8ft\r
\r
GET EDUCATED: \r
♦ Earthlings: \r
\r
♦ 101 Reasons To Go Vegan: \r
\r
♦ Gary Yourofskys Best Speech Youll Ever Hear: \r
\r
♦ Cowspiracy:
\r
Link to recipe video for red lentil and sweet potato dhal \r
\r
Check out my Ebook! \r
\r
Check out my friend Bens music that I used in this video! \r
\r
Recipes: \r
Overnight Oats\r
\r
3/4 cup oats \r
1-1.5 cups Almond milk (or any plant based milk you prefer) \r
2-3 tsp chia seeds \r
cinnamon \r
nutmeg \r
1 tsp vanilla extr \r
handful frozen raspberries \r
Fresh strawberries/berries \r
\r
1. Pour oats into jar/container and add almond milk. Stir \r
2. add chia seeds, spices and vanilla, mix well. \r
3. Mix through frozen raspberries, add a sweetener if desired \r
4. Top with fresh berries, place in fridge overnight. \r
\r
Creamy pasta salad \r
\r
1 packet of pasta of choice ( I used wholemeal) \r
1 Eggplant \r
1-2 Zucchini\r
1 Red capsicum (bell pepper) \r
Bunch of asparagus \r
Punnet of cherry tomatoes \r
\r
Sauce \r
2.5 - 1 Cups Unsweetened Almond Milk (* I used Blue Diamond, Original unsweetened) or soy milk \r
3 Cloves Garlic \r
1 Medium brown onion \r
4 Tbs Plain Flour \r
\r
1. Chop eggplant, asparagus, capsicum and char grill on a char grill pan \r
\r
2. Chop cherry tomatoes in half , season with salt. Bake in oven on 180ºc for about 20 mins or until they start to wilt. Remove \r
\r
3. For the sauce, chop onion and garlic and sauté in pot until soft, gradually continue to add almond milk and flour at the same time, whisking simultaneously over a medium heat until the mixture becomes thick and creamy, season with salt and pepper. Remove from heat\r
\r
4. Cook pasta according to packet instructions. Drain\r
\r
5. Mix through sauce into pasta, add the veggies, season to taste and seperate into 4 containers \r
\r
Chickpea, pumpkin and cous cous salad\r
\r
2-3 carrots\r
2 cups pumpkin, chopped into squares \r
Dukkah (I used table of plenty pistachio dukkah) + salt \r
2.5 cups cous cous \r
2.5 cups vegetable stock \r
1 can chickpeas \r
3-4 tbs Hummus (I used Ş brand- oil free) \r
1 tsp whole grain mustard \r
\r
1. Pour couscous and stock into pot, cook over medium heat for 2-3 mins, stirring \r
\r
2. Chop carrots into coin shape. Boil for about 12 mins (or until fork tender) Place on baking tray and season with salt and dukkah\r
\r
3. Chop pumpkin, add to tray, bake in oven on 200ºc for about 30 mins, rotating \r
\r
4. Add chickpeas to couscous, mix through hummus and mustard\r
\r
5. Add veggies, mix through, place mixture into containers \r
\r
♦ MY FOOD BLOG → \r
\r
FIND ME ON: \r
♦ Tumblr: \r
♦ Instagram: @thevibrant_vegan \r
♦ Snapchat: vegan_melissa \r
♦ Twitter: \r
♦ Email: thevibrantvegan18@gmail.com\r
♦ Pintrest: \r
\r
CAMERA: \r
CANON EOS 700D\r
LENS: EFS 18-55mm 0.25m/0.8ft\r
\r
GET EDUCATED: \r
♦ Earthlings: \r
\r
♦ 101 Reasons To Go Vegan: \r
\r
♦ Gary Yourofskys Best Speech Youll Ever Hear: \r
\r
♦ Cowspiracy: