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A Week of Dinners ( Vegan )

▶ Check out my gear on Kit: https://kit.com/SarahSullivan 1 week of easy vegan dinner ideas in my life, with recipes. :) for a free trial and 10% off your first Squarespace purchase, go to http://squarespace.com/sarahsvegankit... and use offer code 'sarahsvegankitchen' at checkout. ・ recent videos ・ filipino corned beef hash →    • Vegan Corned Beef Hash   shepherd's pie →    • Видео   vegan meat taste test →    • VEGAN Meat Taste Test // Drumsticks, Salmo...   ・ recipes ・ sloppy joes → Ingredients 1 12 oz package vegan beef-style crumbles** 1 small onion diced 2 stalks celery diced 1 green pepper diced 1 15 oz can tomato sauce 1 tablespoon vegan Worcestershire sauce 1 tablespoon Dijon mustard 2 tablespoons maple syrup or brown sugar 1 teaspoon garlic powder salt and pepper to taste Instructions Sauté onions, celery and peppers over medium heat until onions are translucent, about 3-5 minutes. Add in remaining ingredients and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Uncover and simmer for an additional 3-5 minutes if needed to cook off any excess liquid before serving. Notes **You can also make this recipe with crumbled extra-firm tofu, crumbled tempeh, cooked green lentils, or TVP rehydrated with vegetable broth. jackfruit curry → Ingredients 2 20 oz cans young green jackfruit in brine 4 cups vegetable broth 1-2 tablespoons yellow curry paste* 1 15 oz can coconut milk 1 red bell pepper chopped 1 jalapeño seeded and chopped 1 cup butternut squash cubed 1 8 oz can bamboo shoots green onions to garnish Instructions Drain and rinse jackfruit. Pour it into a medium saucepan, cover with vegetable broth and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 30-45 minutes (the longer the better). Drain. Whisk curry paste into the coconut milk in a large pot over medium heat. Add in stewed jackfruit and mash roughly. Add squash and cook until tender, about 15 minutes. (Add in a bit of extra water if you prefer a soupier curry.) Add in peppers and bamboo shoots and cook for an additional 5-8 minutes. Serve with rice and garnish with green onions. Enjoy! Notes *Curry pastes vary in spiciness and saltiness, so I’d recommend adding less and trying it, then adding more to taste. Additionally, if you’re buying curry paste for this recipe, double-check the ingredients list for fish/shrimp if you’re vegan! → cilantro-peanut pesto 1 bunch cilantro, stems included 1 cup peanuts (raw or toasted) juice of 1 lime 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 1-3 teaspoons chili paste 1 clove garlic 1 teaspoon minced ginger directions: blend all ingredients together in a food processor, scraping down bowl as necessary. add some water or neutral-flavored oil, if desired, to achieve a thinner consistency. → chinese chicken salad dressing 1/2 cup rice vinegar 1/4 cup soy sauce 1 clove garlic 1” knob of ginger 1-3 teaspoons chili paste 2 tablespoons toasted sesame oil directions: blend all ingredients until smooth. store leftovers in an airtight container in the fridge. → breaded eggplant 1 medium eggplant 1/2 cup flour 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika pinch of salt and pepper 1/2 cup unsweetened plain plant milk 1 cup panko breadcrumbs directions: preheat oven to 400°F. peel and slice eggplant into 1/2” slices. salt generously and allow to sit for 10-15 minutes. rinse well with water and pat dry. whisk together flour and spices. dredge eggplant in mixture, then dip into milk and into breadcrumbs. arrange eggplant on lined baking tray and bake for 40 minutes, or until slightly golden brown. optional: to encourage more browning, spritz with spray oil before baking. ・ connect with me ・ instagram → @sarahsvegkitchen email → hello@sarahsvegankitchen.com ・ about this video ・ all my camera/sound gear → https://goo.gl/1CpAVD edited with final cut pro x music by pyrosion