Making Food from Friends at Home *vegan

Making Food from Friends at Home *vegan

Hi and welcome to a new video covering 5 Friends themed recipes – all made vegan! Joey’s Meatball Sub, a Phoebe friendly lasagna, the best vegan cheesecake I’ve ever made and more! Let me know if you try any of these ideas 🙂 @mina_rome

Check out my other fictional food videos!

Vegan Harry Potter:
Vegan Spongebob:
Vegan Stranger Things:

How to make vegan parmesan:

My 50+ Recipe Ebook:



#1 Joey’s Meatball Sub

For the meatballs:

1 can red kidney beans, rinsed (240g)
⅓ cup walnuts (40g)
1 onion
2 cloves of garlic
2 tsp oil for onion and garlic
a handful of parsley, fresh or frozen
2 tsp almond butter or tahini
1 tsp mustard
1 ½ tbsp soy sauce
salt, pepper to taste
other spices of choice
½ cup rolled oats (45g)

oil for frying the meatballs*

1 ½ cups marinara sauce (~ 375ml)
4-5 buns
vegan cheese, sub with nutritional yeast

→ serves 4-5
*if you prefer baking the bean balls:

place them on a baking sheet lined with parchment paper
bake for ~ 10 min @180C
the end result will be a little different, but yummy nonetheless

#2 Rachel’s Birthday Flan (mini version)

for the flan:

5 tbsp corn starch
⅓ cup non dairy milk (80ml)
1 cup soy cream (250ml)
a pinch of salt
3 tbsp raw sugar
1 tbsp coconut oil, solid
1 tsp vanilla
½ tsp agar agar

for the caramel:

⅓ cup white sugar (33g)
2 tbsp water
1 tbsp coconut oil
a pinch of salt
(caramel can be omitted, then perhaps make the custard a little sweeter)

→ serves 2-3

#3 Monica’s Jam

500g of frozen fruit (17.6 oz)
→ i did half cherry half blueberry
1 ½ tsp agar agar + 1 tbsp water
2 tbsp lemon juice
1 tsp vanilla, optional
1/2 tsp lemon zest, optional, more if preferred
½ cup + 1 tbsp raw sugar (130g)

*if you prefer your jam smooth, then purée the fruit before (!)
you cook it. Let it defrost a bit perhaps beforehand.

→ this makes roughly about 2 cups (500ml) worth of jam

#4 Vegan Ricotta Lasagna

Bolognese Part

1 block of firm tofu (200g-250g) (7-8.8oz)
1 onion
2-3 cloves of garlic
250g cremini mushrooms (8.8oz)
oil for the pan
seasonings for the tofu: salt, pepper, paprika etc.
1-2 tbsp soy sauce
2 ½ tbsp ketchup
1 bay leaf
dried herbs: oregano, thyme
⅓ cup red wine (80ml)
½ cup vegetable broth (125ml)
1 can diced tomatoes

Tofu Ricotta:

1 block of firm tofu
juice of ½ lemon, more if preferred
salt to taste
1 ½ tbsp olive oil

Bechamel Sauce:

3 tbsp vegan butter
3 tbsp flour, spelt or all purpose
1 cup non dairy milk
salt to taste

What else:

lasagna noodles
vegan cheese, optional
nutritional yeast, optional

→ serves 4-6

#5 Rachel and Chandler’s Cheesecake
aka my favorite vegan cheesecake recipe


300g spelt flour (2 ⅓ cup + 2 tsp
1 ½ tsp baking powder
½ tsp salt
90g vegan butter (6 ½ tbsp), semi-melted
¼ cup non dairy milk, more if needed (60ml)
⅓ cup raw sugar (50g)

cheesecake filling:
1 cup soy cream (250ml)
700ml soy yogurt (2 ½ cups + ⅓ cup)*
1 tsp vanilla
150g vegan butter, melted (150ml) = ½ cup + 1 ½ tbsp
⅓ cup agave syrup (80ml)
¼ tsp salt
80g corn starch (⅔ cup minus 1 tsp)
2 tbsp fresh lemon juice
1-2 tbsp raw sugar, if needed

*i used provamel here (no spon) cause I find it tastes less like soy than other brands, so I’d recommend that one or the brand soyyummy is great and cheap as well.
**for a graham cracker crust you’d need
*** i used a 26cm (10 inch) springform pan

250g vegan graham crackers or digestive biscuits or any other vegan cookie you like (8.8 oz)
⅓ cup melted vegan butter (80g, 80ml)
2-3 tbsp water

Music used:

intro by HOAX –
soft eyez:

yot club (outro)
Dan and Drum – Lester –
frumhere, kevatta –

Much love,


*This video is not sponsored

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