What I ate for lunch this week (vegan & gluten-free!) 🍜 скачать в хорошем качестве

What I ate for lunch this week (vegan & gluten-free!) 🍜

Hi friends! Hope you enjoy this week of lunches, don't forget to head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS 😊 CONNECT WITH ME: 💌 EMAIL: [email protected] (collaborations only please) 🍋 INSTAGRAM:   / amandaducks   🍴 WEBSITE: https://www.amandaducks.com/ 00:00 - Intro 00:12 - Monday (shredded tofu tacos) 02:35 - Tuesday (tomato sausage stew) 05:29 - Wednesday (sweet and sour tofu) 09:17 - Thursday (broc and brussels salad) 10:46 - Friday (stuffed sweet potatoes) 12:13 - Saturday (noodle soup) 15:39 - Sunday (black bean nachos) BBQ shredded tofu: 150g firm tofu 1 tbsp olive oil 1/4 cup bbq sauce 1/8 cup tamari 1 tsp smoked paprika 1 tsp ground cumin (baked for 20 mins at 190 degrees celsius) Avocado coriander cream: 1 avocado, skin removed 1/4 cup coconut yoghurt 2 tbsp lime juice Small handful of coriander Salt and pepper, to taste Mashed potato: 3 medium sized potatoes, skin removed, boiled until soft 1/4 cup vegan butter, melted 2 tbsp soy milk 1 tsp veggie stock powder Tomato sausage stew: 1 tbsp olive oil 4 vegan sausages, cut into small pieces 1/2 brown onion, sliced 1 tsp smoked paprika 1 tsp dried italian herbs 1/4 cup water 1 tsp vegan beef stock powder 1 x 400g can of crushed tomatoes Sweet and sour tofu & capsicum pieces: 150g firm tofu, cut into cubes 2 tsp corn flour 1 tsp vegan chicken stock powder 1 red capsicum, roughly chopped 1 tbsp olive oil Sweet and sour sauce: 1/2 brown onion, diced 1/4 cup pineapple pieces (from the can) 1/3 cup rice wine vinegar 1/4 cup tamari 1/3 cup tomato sauce 1/3 cup water 1 tbsp corn flour mixed with 3 tbsp water Roasted brussels and broc: 10-12 brussels sprouts, halved and washed thoroughly 1/2 head broccoli, cut into florets 200g chickpeas, drained and rinsed 2 tbsp nutritional yeast 1 tsp veggie stock powder 1 tbsp olive oil (roasted for 20 mins at 180 degrees celsius, fan forced) Salad dressing: 2 tbsp rice malt syrup 1 tsp dijon mustard 1 tbsp rice wine vinegar 1 tbsp lemon juice 1 tsp olive oil Creamy harissa butter beans: 1 tbsp olive oil 1 brown onion, sliced 2 cloves of garlic, crushed 1 tbsp harissa paste 2 tbsp tomato paste 3/4 cup plant-based cream 1 tsp vegan beef stock powder 400g cannellini beans, drained and rinsed Noodle soup broth: 1 tbsp olive oil 1 brown onion, diced 1/4 cup corn kernels 1/4 cup tamari 1 tsp vegan chicken stock powder 1/2 cup water 1 cup soy milk Black beans (for nachos): 1 tbsp olive oil 1 brown onion, diced 2 garlic cloves, crushed 1 tsp smoked paprika 1 tsp ground cumin 1 tsp dried coriander 2 tbsp tomato paste 3/4 cup water 1 tsp vegan beef stock powder 400g black beans, drained and rinsed Creamy sauce (for nachos): 1 cup cashews, soaked in boiling water for 10 mins and drained 1/4 pumpkin, skin removed, cut into pieces, boiled for 15 mins 2 tsp veggie stock powder 2 tsp smoked paprika 2 tbsp lime juice 1 tbsp sriracha 3/4 cup water (add more if needed) 🌿 Recent videos I think you'll love:    • what I eat in a day as a vegan | for ...      • VLOG: trying new foods, a chat about ...      • what I eat AND drink in a week as a v...      • what I ate for dinner this week (SUPE...      • what I eat in a day (vegan) + my rela...      • VLOG 💘 anniversary vacay, health upda...   🌼 FAQ What diet do you eat? I am vegan! What equipment do you use? Panasonic Lumix G9 Rode VideoMic Pro GoPro Hero 7 How do you edit your videos? Final Cut Pro Where do you live? Queensland, Australia How long have you been vegan? 9 years ☺️ This video is kindly sponsored by Squarespace