HEALTHY & TASTY VEGAN FOOD! 🔥 ➟ what I eat in a day

ITEMS USED ⇣
PROTEIN POWDER –
COUNTERTOP GRILL –

TO MAKE THE BLACK BEAN BURGERS (approx recipe)⇣

Add cooked black beans, cooked lentils, raw walnuts, and sautéed diced white onion into a food processor and pulse until a crumbly mixture.

Add in BBQ sauce and seasonings of your choice to taste, then add enough breadcrumbs so that the mixture stays together when shaped.

Form into patties and freeze until ready to eat.

(I’ll update with measurements the next time I make them).
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HEALTHY DINNER RECIPES (Vegan + Gluten Free) Winter Dinner Ideas

MORE Delicious, Tasty, Healthy Weeknight Dinner Ideas! I love these easy dinner recipes to make after work or on a busy night because they cook up in one-pot or one pan and use time-saving ingredients. Although they’re super nutritious, you will feel so satisfied and comforted by these warming recipes perfect for a chilly winter night.
As always, my dinner recipes are gluten free, plant-based vegan, and these are even grain free if you use a bean pasta!

HEALING ACORN SQUASH SOUP:

Ingredients:
1 bag frozen mirepoix (2 cups diced onion, carrot, celery)
1 tsp minced garlic
1 acorn squash, peeled and diced
1 tbsp fresh thyme (or 1 tsp dry thyme)
1 tsp turmeric
salt, to taste
1/2 tsp black pepper
1/2 tsp dry sage
3 cups vegetable broth
1/2 can full fat coconut milk

Using a few tablespoons of organic cooking oil water, or broth, saute mirepoix veggies, garlic, squash, thyme, turmeric, salt, pepper, and sage in a soup pot over medium heat. Once veggies are tender (5-7 minutes), add the acorn squash and broth. Stir to combine, bring to a boil, then lower heat, cover, and cook 15 minutes or until squash is tender. Transfer soup to a blender or use an immersion blender to blend until smooth (be careful, the soup is HOT!) Taste to adjust seasonings. Stir in the coconut milk and serve!

MUSHROOM MISO NOODLE SOUP

Ingredients:
1/2 white onion, diced
2 tsp minced garlic
1 package sliced mushrooms
2 tsp white miso (if not using miso, add a pinch of salt and taste for seasoning)
2 cups mushroom broth
3 cups water
8 oz chickpea or lentil pasta
1 cup frozen peas
1/4 cup full fat coconut milk
1/4 cup fresh parsley (optional)

Heat a soup pot over medium heat. Add oil or water and onions.

Cook 3-5 minutes with a pinch of salt and pepper stirring occasionally.

Add the garlic and mushrooms.

Cook another 3-5 minutes stirring occasionally until mushrooms are browned.

Add the miso, broth, and water.

Bring a boil, add the pasta, and cook according to pasta package directions (typically 9-10 minutes).

Add the peas and 1/4 cup coconut milk, taste, and adjust for seasoning. Ladle into bowls and garnish with parsley.

SPAGHETTI SQUASH NOODLE STIR FRY WITH PEANUT SAUCE

Ingredients:
1 spaghetti squash, cooked and skin removed
1 package frozen stir fry vegetables
2 cups vegan chicken, edamame, tofu, or tempeh (optional)
2 tbsp chopped peanuts, cashews, or sesame seeds

Peanut Sauce:
1/3 cup extra virgin olive oil
2 tsp minced garlic
1 tsp sriracha
1/2 tsp ground ginger
1 tbsp apple cider vinegar
1 tbsp GF tamari sauce
2 tbsp unsweetened peanut butter
1/2 lime, juiced

Prepare the sauce by blending together all the ingredients.

Toss 1/2 the sauce with the spaghetti squash noodles.

Meanwhile, cook the veggies and vegan chicken in a medium high heat non-stick skillet until veggies are tender and heated through 5-10 minutes.

Distribute the squash noodles into bowls and top with stir fry veggies.

Drizzle the bowls with the remaining sauce and chopped peanuts. Chopped cilantro would also be a great addition!

 

Some of the links in the description may be affiliate links, meaning, at no cost to you, I will earn a commission if you click through and make a purchase. Thank you for your support! 🙂

This video is not sponsored. All opinions are my own.

Thanks for watching!

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