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Recipes written out at down at the bottom! Thanks for joining me for anotherr week of dinners! Let me know if you wanna see more of these or any other video you want to see on this channel! subscribe to my second channel: / chantymarievlogs follow me on instagram- / chantymarie_ TikTok- chanty.marie Recipe blog- www.chantyveggie.com true foods bbq sauce- https://amzn.to/42ZjEka mrs dash southwest - https://amzn.to/3IxXfSB plant crumbles- https://amzn.to/3BIjLVc powdered PB (absolutely massive container) https://amzn.to/3MpFm9V non fortified nutritional yeast- https://amzn.to/45nmLUA giant mixing bowl- https://amzn.to/3WmVZr6 knife used - https://amzn.to/3Wqtw3L ezekiel tortilla- https://amzn.to/3q2D2Ov BBQ oyster mushroom tacos 3 packages oyster mushrooms broken up into small pieces 1/2 onion sliced Mrs Dash southwest seasoning - (or sub chili flakes) 1/2 cup bbq sauce- I used no sugar no salt bbq sauce, then I added a little date syrup in it for extra flavor, but you can use whatever bbq sauce you like. Dry saute the onion plus the mushrooms for about 5 minutes til the mushrooms shrink down a bit and release some of their moisture. Add in the BBQ sauce and stir. Cook the mushrooms in the sauce for 10-15 minutes til most of the water/ moisture from the mushrooms is cooked off. serve in a warmed up corn tortilla topped with slaw and avocado. Cashew slaw- 2 cups shredded cabbage 1 shredded carrot 1/2 thin sliced onion 1/4 cup cashew cream- (its just equal parts cashews and water with some lemon juice and garlic blended up) 1 tbsp apple cider vinegar Fresh black pepper Salt to taste Avocado for serving Egg roll in a bowl 1/2 onion diced 1 carrot shredded 1 cup plant crumbles 1 cup veg broth 1/2 cup cooked lentils 1 shredded carrot 4 oz shiitake mushrooms sliced (1 package) 4 cups shredded cabbage 4 garlic cloves minced sauce 1 tbsp liquid aminos or low sodium soy sauce 1 1/2 tbsp rice vinegar 1 heaping tbsp date syrup or other sweetener 1/2 tbsp toasted sesame oil 1 tsp ginger paste red pepper flakes PEANUT TOFU 4 tbsp peanut butter- I did 2 peanut butter 3 peanut powder 3 tbsp date syrup or other sweetener 3 tbsp rice vinegar 1 to 2 tbsp liquid aminos, soy sauce or coconut aminos 1 tsp garlic powder Lots of red pepper flakes 2 to 3 tbsp water, enough to get it to mix up 2 packages extra firm tofu, cut in cubes and pat dry On a baking sheet- bake at 375 for 25 mins, flip halfway In casserole dish- 375 for 40 mins flip halfway Serve with quinoa, shredded cabbage, carrots, green onion and top with more peanut sauce Fave salad- Romain and red leaf lettuce shredded Chopped tomatoes Shredded cabbage Shredded carrots 1/2 thin sliced shallot Lentils and quinoa warmed up 1 tbsp ground flax 1 tbsp hemp seeds 1 tbsp nooch I used store bough dressing from acid league