Vegan-Recipe.org

KITCHENWARE:
Measuring cups: http://amzn.to/2j0BeTF
Chopping board: http://bit.ly/2wXCGsI
Spoon: https://amzn.to/2ytA9YC
Whisk: https://amzn.to/2EbJs5C
Peeler: https://amzn.to/2Pp4qyU
Tongs: https://amzn.to/2EnS3SX
Grater: https://amzn.to/2OgcvJZ
Garlic crusher: https://amzn.to/2A13ueI
Blender: http://amzn.to/2xHidIk
Kettle: https://amzn.to/2Pp55Ao
Bowls: http://bit.ly/2fgfj6e
Cutlery: http://bit.ly/2wY9Cl9
Pans: http://bit.ly/2AiV0xQ
Griddle pan: http://amzn.to/2eXnRCd
Baking dish: http://bit.ly/2y3wnmL
Glass bowl: http://amzn.to/2eQqbag

CHICKPEA SCRAMBLE BOWL
Fried Potato:
1 cup quinoa
1 tbsp olive oil
1 medium potato
1/2 tsp garlic granules
1/2 tsp onion granules
Salt & pepper
For the Chickpea Scramble:
1 tin chickpeas
1/2 tsp olive oil
1 tsp turmeric
1 tsp nutritional yeast: https://amzn.to/2E9CkGD
1/2 tsp paprika
Salt & pepper
Handful kale
Handful spinach
Hot sauce, spring onion, chives
Cook the quinoa in a pan of boiling water for 20 mins. In a griddle pan heat the olive oil, meanwhile, peel/grate the potato. Squeeze out the liquid then add to a bowl with the garlic and onion granules and season with salt and pepper. Mix, then sprinkle that into the hot griddle pan and fry it both sides. Back in the bowl, add the chickpeas, olive oil, turmeric, nutritional yeast, paprika and season with salt and pepper. Mix, then mash it up but not until smooth. Transfer the quinoa to the fried potato, mix then leave on a low heat. Add the Chickpea Scramble to the pan with a splash of hot water and cook through until hot. Chop the kale, add that to the scramble and stir. Serve the fried potato-quinoa in a bowl, add the Chickpea Scramble then back in the griddle pan, wilt the spinach. Serve the spinach, add hot sauce, spring onion and chives.

BURRITO BOWL
1 red onion
2 cloves garlic
1/2 tsp cumin
1 tsp paprika
1 tsp chilli powder
1 tsp mixed dried herbs
1 red pepper
1 cup brown rice
1 tin pinto beans
1 pint veg stock
1 tortilla: http://bit.ly/2iyAEsh
1 avocado
1 tomato, chopped
Handful coriander, chopped
Juice of 1 lemon/lime
Salt & pepper
Chilli flakes, spring onion, coriander
Finely slice the onion, add 3/4’s to a pan on a medium heat with a little olive oil. Fry off until soft, then mince the garlic and add that to the pan with the cumin, paprika, chilli powder and mixed dried herbs, fry that off for 5 mins. Dice the pepper, add that to the pan and cook until soft. Then add the rinsed brown rice and pinto beans, mix then pour in the veg stock and season with salt and pepper. Bring to a boil for a few mins, then turn the heat down, cover and simmer for 20 mins. Slice the tortilla wrap into triangles and make up the guacamole by mashing the avocado in a bowl, add the tomato, remaining red onion, coriander, garlic, lemon juice and salt and pepper, then mix. Serve half of the rice it in a bowl, then line the tortilla triangles around the inside of the bowl, add in the rest of the rice then add the guacamole. Top with chilli, spring onion and coriander.

MISO QUINOA BOWL
1 sweet potato
300g mushrooms
1 tbsp olive oil
1 tbsp miso paste
1 tsp garlic granules
Salt & pepper
1 white onion
Handful spinach
1 cup cooked quinoa
Tahini, chopped herbs, sesame seeds
Preheat the oven to 180 degrees celsius. Peel and chop the sweet potato and quarter the mushrooms. To a large bowl, add the olive oil, miso, garlic granules with a splash of hot water and whisk. Add the sweet potato and mushrooms, coat in the paste, season with salt and pepper then mix again. Transfer to an oven dish then cook for 30 mins. Slice the onion, add to a pan with some olive oil and cook until soft. Wilt in the spinach before adding the cooked quinoa and allow to heat through. Add the quinoa to a bowl and add the miso veg on top. Drizzle on tahini, finish with chopped herbs and sesame seeds.

SWEET POTATO & KALE BOWL
4 small sweet potatoes
1 tbsp olive oil
1/2 tsp onion granules
1 clove garlic
Handful kale
For the Salsa:
2 tomatoes
1/2 red onion
Handful coriander
For the Avonaise:
1 avocado
Juice of 1 lemon
Salt & pepper
Boil a pan of water and add the sweet potatoes. Boil until soft then transfer them to a tray. Here preheat the oven to 180 degrees celsius. Smash the potatoes with a mug, drizzle on the olive oil, season with onion granules, salt and pepper. Bake for 25 mins until crispy. Mince the garlic and add that to a pan with olive oil, fry off for a minute before adding in the kale. Leave to sautee for 10 mins, meanwhile chop the tomatoes, onion and coriander. Add to a mixing bowl, season with salt and pepper then mix well. Make an Avonaise by adding the avocado to a blender with the lemon juice, salt and pepper and blend smooth. Add the potatoes to a bowl with the kale, add the salsa, drizzle on the Avonaise and finish with coriander.

Instagram: @jessbeautician
https://twitter.com/JessBeautician
http://jessicabeautician.co.uk/

Top: http://bit.ly/2ziXuy2
Bracelet: http://bit.ly/2yoAA7u
Ring: http://bit.ly/2sGryhh
Nails: http://bit.ly/2ibDwPn

Comments

Nic F says:

Yum! I am not a fan of anything sweet and vegan breakfasts seem to all be fruit based – don't like fruit and want to try and eat more vegan. These look amazing!!!!! thank you

Reply

Tiffany Melinda says:

these are GREAT. thank you.

Reply

Monifa Kincaid says:

These look so amazing! I will be making them this coming week for sure.

Reply

dhruvi bhatt says:

Your channel is my new fav love it am not a vegan but a vegetarian so your receipes really help

Reply

Ray22 says:

What can be used for the veggies instead of miso paste??

Reply

Vaishnvi says:

this is very much like Indian food

Reply

Adera’sView says:

Absolutely amazing because like someone else said, so tired of the oatmeal, parfaits, and basic stuff lol I LOVE this video will be sharing.

Reply

Isabel Shearer says:

Omg I have been in a breakfast rut and I am sick of sweet things so this is well needed

Reply

Pumpkin Pumpkin says:

Soooo happy not to see oatmeal…I hate it lol

Reply

Silva Babie says:

Hey Jess….typically how many servings does your recipes yield?

Reply

M Caroline says:

Now this is what I’m talking about!!! Yes I gotta try these. Thank you.

Reply

IAmCatElf says:

I have made two of these so far and they came out amazing! Definitely going to be part of my every day go tos 🙂 thank you!

Reply

Yoshi Ma says:

They all look amazingly delicious! Especially the first quinoa chickpea scramble bowl– yum! Just wanted to point out something, in the video you say use 0.5 cup of quinoa, but in the description it says 1 cup of quinoa?

Reply

Ola Baza says:

I tried this chickpea scramble and it's amazing

Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.