What I Had for Dinner this Week vegan

What I Had for Dinner this Week *vegan

I ‘m back from a little internet break with a new what i eat in a week – a week of vegan dinners. This video features a whole bunch of simple & tasty plant based meal ideas: Lazy Cashew Protein Pasta, Pumpkin Peanut Wraps and more! Also there’s a quick vegan snack/junk food haul at the beginning 🙂

follow Leah: @plantsomepeas
follow me: @mina_rome

Here’s to my 50+ recipe ebook: https://payhip.com/b/9MsP
Instagram: https://www.instagram.com/mina_rome/
Email: minarome.yt@gmail.com
Website. www.mina-rome.com
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INGREDIENTS

#1 Vegan Risotto

2 shallots
2-3 tbsp olive oil
~ 300g risotto rice (~ 1 ½ cups)
~ 200ml white wine (¾ cup + 1 tbsp)
3-4 handfuls of mushrooms
4 cups vegetable broth (1 litre, added in 2-4 sessions)
spices of choice: we did 1 bay leaf, oregano, paprika, black pepper, dried basil
nutritional yeast
a handful of cashews, roasted or raw
fresh parsley
1 tsp lemon zest, optional
salt to taste

*cook rice til tender (25-35 min)

*serves 3-4

#2 Pumpkin Peanut Wraps

1 small hokkaido pumpkin OR half of a medium sized one*
2 tsp oil
salt, pepper

*if you choose to roast it cut in half only:
it’ll take 45-60 min, 200C
you won’t need any oil
save what you don’t need for pumpkin purée

peanut sauce:

2 ½ heaping tbsp natural peanut butter
1 tbsp soy sauce
juice of ½ lemon or 2-3 tsp white wine or apple cider vinegar
salt to taste
1 tsp sweet chili sauce
2-4 tbsp water

*taste test and adjust flavours to your preference

quick pickled red cabbage:

half of a small red cabbage
2 tbsp olive oil
4 tbsp white wine vinegar
a generous pinch of salt

*cut the cabbage into fine strips
*combine all the ingredients in a large bowl
*transfer mix to a glass jar
*let sit on the counter for 1-4 hours or in the fridge overnight

video: https://www.youtube.com/watch?v=ta-SBQqsP28&t=1043s
(skip to 14:47)

For the wraps:

2-3 tortillas
baby spinach
the peanut sauce
the pickled cabbage
avocado
lemon juice
micro greens
roasted pumpkin
more peanut sauce

#3 Spinach Avo ‘Feta’ Wrap

tortilla
avocado
lemon or lime juice
pumpkin seeds
vegan feta, sub with:
smoked tofu
homemade vegan tofu mozzarella:

marinated tomato tofu from this video:

any other vegan cheese you enjoy and have available
marinated tempeh
sautéed mushrooms
other plant based meat alternatives

#4 Creamy Cashew and Spinach Pasta

~ 125g short cut pasta (chickpea pasta in my case) (4.4oz)
1 onion
1 clove garlic
1 tsp oil
3-5 handfuls of fresh spinach
1 tbsp soy sauce
1 ½ tbsp cashew butter
¼ cup + 1 tbsp oat milk (60ml + 1 tbsp)
1 tbsp sesame seeds
2-3 tbsp nutritional yeast
juice of ½ lemon
1-2 tsp apple cider vinegar

= 1 big serving or 2 smaller ones

Music used:

intro + outro by koko de niro: https://www.youtube.com/watch?v=6I_lUu-5O0Q
loopschrauber – space drive: https://open.spotify.com/artist/03q0QEJ2aWKMa5NlOfQX32
jrd: https://soundcloud.com/juniordbeats/serene

soft eyez: clementina
yot club: https://soundcloud.com/yotclub/faded
ibrahim: https://soundcloud.com/ibr/a-world-at-peace
charles irwin: https://soundcloud.com/charlesirwin/made-for-me

Much love,

Mina

*This video is not sponsored
(i got the chickpea pasta sent to me – they did not ask me to put them in the video though i wanted to)

yogaburn

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