Hey friends! 🌞 I thought it’d be fun to do something a little different and show you what I eat in a day while you hang out in the kitchen with me! I’ll be show you full recipes that are vegan, easy and most importantly, yummy! Hope you enjoy💛
* Reminder this is one day of food and not an accurate representation of how I eat everyday. We all need different things so give your unique body what it needs to feel nourished!
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#veganrecipes #whatieatinaday #veganmeatballs #vegantacos
MeatBall Recipe:
1 can unsalted brown lentils ( save 1/4 cup of the aquafaba )
1/4 cup aquafaba
2 slices of bread ( white preferably )
2-3 cloves garlic
1/3 cup fresh parsley
1/4 cup unflavoured oat milk
1/4 – 1/2 tsp chilli flakes
1 heaping tsp oregano
2 tsp onion powder
1/4 tsp nutmeg
2 tsp basil
3 tbsp nutritional yeast
1 tbsp flax seed
black pepper to taste
1 – 1/2 tsp worth of salt ( taste it! )
– Mince garlic, chop parsley and add it to a large bowl along with everything besides bread and oat milk
– in another smaller bowl add your oat milk. Cut the crust off your bread then dip it into the oat milk until saturated. Give it a squeeze then chop into small pieces and add it to the bowl with everything else.
– using your hands or a potato masher mash everything together until well combined
– lightly oil your hands and roll the batter into about 9 meatballs, placing them on a parchment paper lined plate. Place in the freezer for 10-20 minutes
– line a pan with a decent amount of olive oil and allow to get hot. Place 1 meat ball in the pan and if it gives you a nice sizzle then add a few more or as many as can fit and you can comfortably flip them
– cook until sides are golden brown then set aside
– enjoy with whatever pasta you desire, extra fresh basil and nutritional yeast!
Taco Recipe
1 small sweet potato
1 tsp olive oil
1/2 block tofu ( I had some left overs so take that into account )
3 tbsp tamari
1 tsp onion powder
1 tsp garlic powder
1/4 tsp chilli flakes
1 tbsp maple syrup
1 – 2 tsp apple cider vinegar
3 tbsp frank’s hot sauce
2 cups kale
1/2 lime
1/2 tsp salt
corn tortillas
pickled red onion ( for topping – optional but soooo good )
Bake or presser cook your sweet potato until very tender – I through mine in the oven lightly covered in olive oil ( I don’t poke holes in mine and don’t really understand why people do; it makes it cook 2 seconds faster but makes a bigger mess! )
Slice your tofu into 1/8 – 1/4 ” stacks then cut those in half length wise to make strips. Place in a bowl and add tamari, onion powder, garlic powder, chilli flakes, maple syrup and apple cider vinegar. Mix it up then let sit aside for 10-20 minutes.
In a another bowl add chopped kale, lime juice and salt and massage with your hands until tender ( it will almost look cooked )
Heat a pan on medium with olive oil then add tofu and cook until golden brown. Place tofu back into the bowl with the left over marinated then add frank’s hot sauce and toss until well combined
plate your tacos with mashed sweet potato, tofu, massaged kale and pickled red onion!
Music by sunshine blvd. – Ocean Blue – https://thmatc.co/?l=7552AA4D
Music by Nicky Youre – Sunroof – https://thmatc.co/?l=19A25C2D
Music by Citrus Avenue – Girl from Manu Bay – https://thmatc.co/?
l=CF555710
Music by Eric Reprid – June Blues – https://thmatc.co/?l=5A48D6AE
Music by Lukey – Peachsun – https://thmatc.co/?l=71533409
Credit: YouTube/Julia Ayers
