WHAT 4 VEGANS EAT [Fall Edition!] скачать в хорошем качестве

WHAT 4 VEGANS EAT [Fall Edition!]

VEGANVIEW for 20% off Magic Chef Digital XL Air Fryer at https://www.newair.com/products/magic... Check out our Facebook page!   / 201827073687678   The Vegan View Instagram:   / theveganview   Nisha’s mentions: Buffalo Chickpea salad and Dill Ranch Recipe: https://www.instagram.com/p/BosULpLBd... Pumpkin Muffin recipe: https://www.instagram.com/p/BozVIPyhd... Soba Noodle Soup Recipe:    • 15 min DINNER: SOBA NOODLE SOUP //LOW CAL/...   Reusable Silicone Chopsticks: https://amzn.to/2PBw8su Mini Bundt Cakelette pan: https://amzn.to/2Eu90Lw Nicole’s mentions: Pumpkin Swirl Overnight Oats 3/4 cup quick cooking oats 1 1/4 cup unsweetened soy milk 2 tbsp raisins or one dried fig, chopped 1/2 tsp vanilla extract Combine ingredients in a bowl or jar and set aside. Then mix: 1/2 cup pumpkin purée 1 big pinch of nutmeg 1 big pinch of cinnamon 1 tbsp maple syrup Stir until combined and dollop over the oat mixture. Swirl if desired and top with: 1 apple or pear, chopped 2 tbsp of pecans Sprinkle fruit and pecans over the top, cover, and refrigerate over night. In the morning, drizzle with a generous spoonful almond butter and maple syrup :) Easy Pumpkin Lasagna 1 cup raw cashews 1 cup unsweetened almond or soy milk 1 tbsp nutritional yeast 1/2 tsp salt 1/2 tsp ground sage 1/2 tsp onion powder Soak cashews overnight or in hot water for 15 minutes. Then drain and add to a blender with the remaining ingredients. Blend until very smooth and creamy. Next make your veggies. You will need: 1 medium sized onion 3 cloves of garlic 1 pint of mushrooms 2-3 springs of thyme Chop onion and garlic and sauté for 2-3 minutes. In the meantime, wash and slice the mushrooms. Add mushrooms to the pan along with thyme and a few pinches if salt and pepper. Next make the pumpkin mixture. You will need: 1 1/2 cans of pumpkin (use leftovers for oatmeal :) 2 pinches of nutmeg Salt and pepper to taste, be generous Combine ingredients in a bowl and stir :) You will also need about 1 cup of grated vegan Parmesan cheese. Then it’s the fun part: assemble lasagna using no-boil noodles (or regular cooked lasagna noodles if desired) Start with cashew sauce, then noodles. Add the pumpkin mixture and some of the mushrooms. Sprinkle with Parmesan and continue layering. Top with cashew sauce and Parmesan and bake at 350 degrees for 45 minutes or until the noodles are soft and the top is golden brown :) This is a great meal prep option because you can quickly reheat it, serve with a side salad, and have a quick and hearty meal in minutes! It also freezes well. Hope you guys enjoy!! Follow our Co-Hosts: NISHA YouTube:    / loseyourveganity   Instagram:   / nishabalsara   NICOLE YouTube:    / missvranhalen   Instagram:   / nikkivvegan   Get Nicole's $10 cookbook: https://shopnikkivegan.com DANI: YouTube:    / stylebydani   Instagram:   / lovedanilauren   HANNAH YouTube:    / @hannahweseloh   Instagram:   / hannahhagler   Have a topic, brand, or guest you want to see in an upcoming episode? Let us know in the comments or email us at theveganviewTV@gmail.com.