Vegan-Recipe.org

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Large pan: http://bit.ly/2F9W5db
Kettle: https://amzn.to/2RFizcR
Magimix: https://amzn.to/2OSFyCL
Spiral Expert: https://bit.ly/2FGAUiw
Garlic rocker: https://amzn.to/2OUfw1K
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Whisk: https://amzn.to/2OfwUP4
Squeezer: https://amzn.to/2QKQRu5
Plates: http://bit.ly/2oOLMV5
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Short glasses: http://bit.ly/2FtsHQ5

PEANUT RICE NOODLE STIR FRY
1 tsp coconut oil: https://bit.ly/2MkwWzI
1 white onion
3 cloves garlic
1 red chilli
1 thumb-sized piece ginger
1 red pepper
200g baby button mushrooms
1 courgette, spiralised
Rice noodles
2 spring onions, peanuts, coriander, lime

PEANUT SAUCE:
2 tbsp rice vinegar
3 tbsp CM Coconut Savoury Sauce: https://amzn.to/2tr0l3v
2 tbsp Coconut Nectar: https://amzn.to/2JZgxE5
3 tbsp PB: https://amzn.to/2K6O7Ya
Heat the oil in a wok, slice the onion and add that to the pan along with the garlic, chopped red chilli and and grated ginger, fry everything off together well. Slice the pepper, add to the pan, then slice the mushrooms and add those in too. Fry everything off for a few minutes before leaving it on a low heat. Meanwhile, make the Peanut Sauce by whisking all of the ingredients together until smooth, then add it to the wok. Boil the rice noodles in a separate pan for 5 mins then drain them and submerge them in a bowl of cold water for 5 seconds, then drain again. Add the courgette noodles to the pan along with the rice noodles. Turn carefully, then add the chopped spring onions, crushed peanuts, salt and pepper. Serve with more crushed peanuts, coriander and a squeeze of lime.

CREAMY SPINACH PENNE
1 tsp oil
1 white onion
3 cloves garlic
1 tsp garlic granules
1 tsp onion granules
1 tsp dried basil
1 carton Oatly Single Cream: https://bit.ly/2KcrD8d
1/2 cup veg stock
2 tbsp nutritional yeast: https://amzn.to/2KbmX2t
Salt & pepper
Juice 1/2 lemon
2 large handfuls fresh spinach
Wholewheat penne
Heat the oil in a large pan, then finely mince the onion and add that in, mince the garlic and add that in too. Cook everything off for a few mins, before then adding in the garlic granules, onion granules and dried basil, stir through. Add in the Oatly cream to the pan along with 1/2 cup veg stock. Stir then add the nutritional yeast and season. In a small pan, wilt the spinach, then place it in a sieve to drain, refill the pan with boiling water and salt, then cook the pasta. Meanwhile, add the lemon juice to the sauce then add the spinach and turn carefully. Drain the pasta, add it to the sauce and stir. Serve with some fresh parsley.

CAULIFLOWER STEAKS & COUS COUS:
4 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp chilli flakes
Salt & pepper
2 slices of large cauliflower
1/2 tin chickpeas
2 cups veg stock
1 cup giant cous cous
1/4 cucumber
1/2 red onion
Bunch fresh mint
Juice of 1 lime
Hummus, coconut yoghurt, olives, mint.
Preheat the oven to 180 degrees celsius, then in a bowl add the olive oil, the herbs and spices, salt and pepper, and whisk together. Next, cut two slices out of the cauliflower, place those in a baking dish and brush each side with the marinade. Add the chickpeas and brush whatever marinade is left over them. Place in the oven to roast for around 40 mins. Over in a pan on a medium heat, add the veg stock and once boiling, add the giant cous cous. Leave to cook for 8 mins then leave to cool. Meanwhile, finely chop the cucumber, red onion and mint, add those to the pan once the couscous is cool, squeeze in the lime juice, season, then mix. Spread a good amount of hummus on a plate, then add on the couscous salad. Serve the roasted cauliflower and chickpeas on the couscous and finish with coconut yoghurt, olives and mint.

MUSHROOM BOLOGNESE: https://bit.ly/2MPLoB5

CHICKPEA CURRY & CAULI-RICE:
4 cloves garlic, peeled
1 thumb-sized piece ginger
2 chillis (1 for less heat)
1 tbsp oil
1 white onion
Pinch cayenne pepper
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp garam masala
1 tbsp tomato puree
1 tin chopped tomatoes
200ml coconut milk
1 1/2 cans chickpeas
Bunch fresh coriander
Salt & pepper
Juice 1/2 lemon
Yoghurt, fresh coriander
Heat the oil in a large pan, mince the onion and fry that off. Meanwhile, blend the garlic, ginger and chilli together until they form a chunky paste, add that to the pan and fry it off. Add the spices, stir them through then add the tomato paste. Add the chopped tomatoes, coconut milk, chickpeas, fresh coriander, season, then stir. Bring to a boil then leave to simmer for 30 mins. Meanwhile, steam the cauliflower, then transfer to a food processor, pulse it so it breaks up. Plate the cauli-rice, then squeeze the lemon juice into the chickpea curry, stir then serve that on top with coconut yoghurt and coriander.

Bracelet: https://bit.ly/2stp9Im
Ring: https://bit.ly/2J7IXvp
Nails: https://bit.ly/2IYtcmX

Comments

Julia K Geiger says:

I made your "Pad Thai"-like dish for dinner tonight. SO SO good! That sauce is amazing!

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Elana Galdies says:

I hate citrus I wouldn’t like these at all 😂

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Reagan Gallaher says:

i would love to have the motivation to eat even half as healthy as you do! ❤️

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Борислава Григорова says:

A really good presentation and simple too! 👌💖I guess I could make this time 😊

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Haley B says:

Your videos are so satisfying and always calm me down and inspire me! Xow

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Bobby Da Zlerr says:

Your food really speaks to me and it doesn't involve much Nooch. 💋

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Mei Kavorotsky says:

Honest question: I notice that a lot of vegans use tamari or other soy sauce substitutes even though soy sauce is vegan. I know tamari is gluten free but I see the same people using gluten so I would assume they don’t have an allergy. Is there a reason for this? I’m just genuinely curious

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Emma McLean says:

could you do a shopping on a budget grocery haul, I'm a uni student who is new to veganism and would love to learn some tips on cooking healthy cheap vegan meals

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Christine Remington says:

I had not heard of coconut nectar until I watched your videos. What a wonderful honey alternative!

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Diane Padilla says:

I have not seen oatly single cream in our stores. What can I use in stead of ?

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Anna Howard says:

I’m subscribing! Those recipes look so good and I’m going back to vegan. Last time I quit cause I couldn’t think of what to make after a week but this gives me recipes thank you!

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Cécilia Oberrieder says:

Amazing ! Great work/creativity. My belly would like to say thank you 😀 love from France, plz keep doin this

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Hallie Jordan says:

Her struggling to pick up the food on her fork made me lmfaooo. Amazing job tho! I am trying out all of these 😘

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Vanessa Riveros says:

I made the cauliflower stake with the couscous salad and it was so good!! Thank you! You have such great recipes

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kathleen swenning says:

Excellent video in every way! Delicious how inspiring! Thank you! New subscriber!

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Hana Bhutta says:

I am not a vegan but I tried your cauliflower steak and I am never going back!
Thank you for this amazing idea!

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hfshzhr89 says:

Omg you always are so creative and make it looks so delicious even I watched it as a non vegan. And I need that spiral thing!

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Farah Saeed says:

why was my eyes watering when she chopped the onions? 😂😂

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Patty C. says:

Came upon your videos randomly and was amazed at how delicious everything looked. It inspired me to incorporate more vegan meals into my diet. I've tried three of the recipes in this video and they all turned out so delicious!

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Ava Salz says:

I am hungry now

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