Comforting Vegan Meals to make this Week!

This video includes 3 cozy, easy, tasty and most importantly comforting vegan meal ideas. Hope you like them! Share your recipe recreations with me over on Instagram @mina_rome

Sending lots of love to everybody!

My Blender: https://amzn.to/2GiyyZX **
My Food processor: https://amzn.to/2TRGKIv **
My 50+ Recipe Ebook: https://payhip.com/b/9MsP

Instagram: https://www.instagram.com/mina_rome/
Email: [email protected]
Website. www.mina-rome.com
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INGREDIENTS

#1 Cheesy Vegan Lentil Potato Bake


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for the lentil part:

1 red onion
1 bell pepper
oil for the pan
1-2 cloves of garlic
1 heaping tbsp tomato purée
1 tbsp soy sauce
1 tbsp maple, agave syrup, sugar
½ cup vegetable broth (125ml)
2 bay leaves
1 can tomatoes, diced
½ can brown lentils (120g)
a splash of water to thin out the sauce, if needed
salt and pepper to taste

for the cheesy part:

1 tbsp vegan butter
1 tbsp corn starch
1 cup vegan cream (250ml) (soy or oat works best)
1 tsp white wine vinegar
a generous pinch of salt
2 handfuls melty vegan cheese

Also:
500g – 600g yellow potatoes
extra vegan cheese for the top
fresh or frozen basil or parsley to add in the end

*yields about 4 servings

#2 Couscous Quinoa Lentil Bowl

⅓ cup quinoa, dry (60g)
about ⅔ cup water for the quinoa (190ml), more if needed

⅓ cup couscous, dry (~60g)
½ tsp vegetable broth powder (or just sub the hot water for hot veggie broth)
⅔ cup hot boiling water (190ml)

½ can brown lentils (120g)
baby spinach
1 avocado
walnuts

for the orange dressing:

2 tsp yellow mustard
3 tsp agave syrup
2 tbsp white wine vinegar
1 tbsp olive oil
2 ½ tbsp orange juice
salt to taste

for the pickled onions:

1 medium sized red onion, cut into fine rings
½ cup water (125ml)
2 tsp agave syrup
1 tsp salt
⅓ cup white wine vinegar (80ml)
1 ½ tbsp apple cider vinegar

Also:

1 tbsp hummus
1 tbsp white wine vinegar or lemon juice
1 tsp sriracha

*serves 2

#3 Peanut Veggie Noodles with Crispy Tofu Bites

1-2 carrots
1 zucchini
1 onion
oil for the pan
1 tbsp soy sauce
1 tbsp maple syrup
⅓ cup frozen peas (50g), frozen edamame, or any other bean of choice, doesn’t have to be frozen

about 180g of noodles

for the peanut sauce:

2 ½ heaping tbsp peanut butter
1 tbsp soy sauce
juice of 1 lime
1 tbsp white wine vinegar
4-6 tbsp hot water, more if needed
salt, if needed

for the tofu:
1 block firm tofu (200g)
1 ½ tbsp cornstarch
¼ tsp salt
spices of choice
1 tbsp oil for the pan (make sure to use non stick)

*2 servings

Music:

intro by pish: https://soundcloud.com/originalpish/pish-anyway
dvd: https://soundcloud.com/dvdlovesyou/work-out-1
camoufly: https://soundcloud.com/camouflybeats/zac-efron
north takoda: https://soundcloud.com/takodaaa/cassettes

Loopschrauber: https://soundcloud.com/loop-schrauber/view

Dan and Drum – mona lisa instrumental: https://open.spotify.com/artist/1ZajCRAa7VEcTytwxzr20a
culpeo: https://soundcloud.com/culpeo/lantern
soft eyez: https://soundcloud.com/fkn_beats/take-your-time-feat-danie-gavin-mrtha
soho: https://soundcloud.com/soundsbysoho/dilla-day-20
outro by camoufly: https://soundcloud.com/camouflybeats/zac-efron

Much love,
Mina

*This video is not sponsored
**those are affiliate links


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