what I ate in a few days *balanced vegan meals* 🌿 скачать в хорошем качестве

what I ate in a few days *balanced vegan meals* 🌿

Welcome to another recipe inspo video 🧡 Head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS 🌀 Wondering where I get my kitchenware? Check out (almost) everything linked here: https://shopmy.us/amandaducks/ 💌 EMAIL: [email protected] 🍋 INSTAGRAM:   / amandaducks   🍴 WEBSITE: https://www.amandaducks.com/ Smoothie bowl - 1 cup frozen banana, 1 cup frozen raspberries, dash of plant-based milk, 1 heaped tbsp protein powder. Topped with granola, fresh strawberries and smooth peanut butter Rice paper rolls - fried tempeh, carrot, cucumber, capsicum, rice paper Peanut sauce - 1/4 cup peanut butter, 2 tbsp soy sauce, 2 tbsp rice wine vinegar, water as needed Tofu mousse: 300g silken tofu 1/2 cup soy yoghurt 1 tbsp maple syrup 1 tbsp cacao powder 125g dark chocolate, melted pinch of salt Noodle soup broth (serves 2): 1 tbsp neutral oil (like rice bran, can use olive) 1/2 brown onion, diced 1 + 1/2 cups water 2 garlic cloves, crushed 3cm x 3cm ginger piece, minced 1 tsp vegan chicken stock powder 1 tbsp white miso paste 1 cup soy milk 2 tbsp dark soy sauce Serve with: cooked ramen noodles plant-protein of choice (I used tofu) veggies of choice (I used broccoli, corn, zucchini and spring onion) Roast veg pasta salad: Roast veg: 1/2 red capsicum, thinly sliced 1/2 yellow capsicum, thinly sliced 1/2 zucchini, chopped 7-8 cherry tomatoes, halved 1 tbsp olive oil pinch of salt pinch of cracked pepper 1 tbsp nutritional yeast Roasted for 15-20 mins at 190 degrees celsius Marinated chickpeas: 1 tbsp olive oil 1 tbsp rice wine vinegar 1 tsp dijon mustard 1 tsp dried italian herbs salt and pepper 200g chickpeas, drained and rinsed To serve: 100g pasta, cooked al dente Tempeh cous cous bowl: 150g tempeh, cut into cubes 8 brussels sprouts, halved 2 tbsp olive oil 1 tbsp nutritional yeast 1 tsp veggie stock powder Baked for 20 mins at 190 degrees celsius, fan-forced 1/2 cup cous cous 1 tbsp vegan butter 1 tsp veggie stock powder 1 cup boiling water fresh dill and parsley Baked oats:   / derj55ps7wy   Sticky gochujang bowl: Tofu: 150g tofu, torn into chunks 2 tsp corn flour 1 tsp vegan chicken stock powder 1 tbsp olive oil Baked for 15 mins at 190 degrees celsius, fan-forced 1 bunch broccolini 1/2 tbsp olive oil pinch of salt and pepper Gochujang glaze: 1 tsp gochujang paste 2 tbsp soy sauce 2 tbsp rice wine vinegar 1 tsp maple syrup To serve: rice vegan kewpie mayo Smokey tomato butter beans: 1 tbsp olive oil 1/2 brown onion, diced 1 tsp smoked paprika 2 garlic cloves, minced 3 tbsp tomato paste 1/4 cup water 1 tsp veggie stock powder 400g butter beans, drained and rinsed 2 tbsp nutritional yeast 1/4 tsp liquid smoke 1/3 cup plant-based cream To serve: plant-based cream fresh parsley toasted sourdough 00:00 - Intro 00:14 - Tuesday 06:46 - Wednesday 11:36 - Thursday 16:10 - Outro 🌼 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? Gold Coast, Australia How long have you been vegan? 10 years ☺️ This video is kindly sponsored by Squarespace