Realistic Vegan Week of Eating (Jan/Feb 2026) скачать в хорошем качестве

Realistic Vegan Week of Eating (Jan/Feb 2026)

0:00 – Intro “What I Eat in a Week – Vegan, January 2026” 0:14 – How This Video Works Realistic week, no prep, drinks & snacks overview 1:30 – Sunday Breakfast – Millet porridge Lunch – Jacket potatoes + salad Tea – Tarka dhal + chapattis Pudding – Christmas pudding & vegan ice cream 2:35 – Monday Breakfast – Millet porridge Lunch – Salad + lentils Tea – Kidney bean hash + Christmas cake 3:11 – Tuesday Breakfast – Millet porridge Lunch – Falafels, hummus & bread Tea – Tempeh stir‑fry 3:32 – Wednesday Breakfast – Surreal cereal Lunch – Blended dhal soup Tea – Dhal soup + bhajis + sweet potato mix 4:13 – Thursday Breakfast – Scrambled tofu Lunch – Tofu on toast + chutney Tea – Rice & veg 4:39 – Friday Breakfast – Scrambled tofu Lunch – Salad + jacket potato Meal Prep – Chia puddings Cooking – Cottage pie Cooking – Mincemeat & apple tart Tea – Cottage pie + peas + tart 5:55 – Saturday Breakfast – Chia pudding Lunch – Salad + bread Tea – Cottage pie + peas & sweetcorn 6:19 – Outro Links to some of the Recipes link to millet porridge    • Easy Millet Porridge for the Week | No Oat...   lemon and coconut energy bars    • DIY Lemon Coconut Energy Bars  Perfect for...   date and coconut bars    • Date & Coconut Bars (No Baking, No Mess, N...   vegan energy bars    • 5 Easy Steps to Creating Delicious Vegan E...   tarka dhall    • Simple Tarka Dal   xmas pudding    • How to make a Vegan Christmas Pudding - Ja...   xmas cake    • How to make a Vegan Christmas Cake - Jayne...   red kidney bean hash    • Red Kidney Bean Hash   Other Recipes: Chapattis: put one cup of flour into a bowl add: ½ teaspoon of bicarbonate of soda ½ teaspoon of baking powder ½ teaspoon of salt stir together and add enough water to make a workable dough roll out into circles (makes about 4) and fry each chapatii in some oil in a frying pan until golden on each side. Stir fry: prepared noodles as per packet instructions fry stir fry mixture in oil and add: 2 tablespoon of soy sauce 1 tablespoon of rice vinegar ½ tablespoon of mirin ½ tablespoon of maple syrup add the tempeh and stir through until the veg is cooked and everything is heated through. Onion bhajis: mix together the following: 8oz (200g) gram (chickpea) flour 1 tablespoon of sesame seeds ¼ tablespoon of turmeric pinch salt 2 large onion, finely chopped 1 tablespoon coriander 7 fl oz (200ml) of water form into lumps and fry slowly until golden brown on each side Sweet potato side dish: cook 2 sweet potatoes and a carrot in some simmering water fry chopped up pepper and mushrooms add: 1 teaspoon smoked paprika 1 teaspoon garlic granules 1 teaspoon garam masala ½ teaspoon cumin when sweet potatoes and carrot are cooked add to mixture in frying pan and stir through thoroughly. Scrambled Tofu: First of all I fried one chopped up onion until it was soft. Then stirred in 2 teaspoons of garlic granules. 1 teaspoon of cumin. 1 teaspoon of turmeric. Add 400g of strained tofu, no need to press, break it off and sprinkle it into the pan. Some people like to add black salt so it tastes more like egg, but I don’t like it so I don’t add it. Stir it all through thoroughly. Add 1 tablespoon of soy sauce and stir in. Add about 2 handfuls of chopped up mushrooms and stir in. 1 tablespoon of dried parsley and stir in. 2 tablespoons of nutritional yeast and stir in. Cover the pan for a few minutes to cook toast. Tomato chutney Recipe: put the following into a large saucepan: 250g chopped up green tomatoes 30g raisins 250g chopped up onions 250ml cider vinegar 120g brown sugar pinch of black pepper pinch of salt bring to the boil and simmer for 3 hours pour into sterilised jars will keep for months unopened. Once opened store in fridge and eat within a month. Rice and Veg Recipe: prepare a portion of rice per person in another pan cook carrots by bringing them to the boil and simmer for 15 minutes until soft. A few minutes before the carrots being completely cooked add the peas. In a frying pan fry a chopped onion and a strained tin of chickpeas. Add garlic granules and spices of choice. When carrots and peas are cooked, strain and add to frying pan. When rice is cooked, add to frying pan. Mix everything together thoroughly before serving. Chia Puddings Recipe: 1 cup of soya milk into a food processor with 3 tbspn of chia seeds ¼ cup of unsalted cashew nuts it is worth noting that if you don’t have a very strong food processor it is worth soaking the cashew nuts over night, or boiling them for 15 minutes in order to soften them. 1 teaspoon of vanilla extract 2 soft stoned dates pinch of salt ½ cup of frozen berries put some frozen berries in the bottom of two jam jars whisk up the chia pudding until smooth divide mixture between two jam jars put on lids and put in fridge overnight products I use (not sponsored) Surreal cereals Cereal – Surreal UK Vive energy bars Vive | Outrageously moreish plant-based chocolate bars Let me know if I’ve missed any recipes and I will add in the comments. See you soon Jayne 😊