Dinners I Made This Week (Vegan) | JessBeautician
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CREAMY SPINACH, PEA & BASIL PASTA
GRATEABLE CASHEW PARMESAN:
1 cup raw cashew nuts:
2 tbsp nutritional yeast:
1 tbsp lemon juice
1/2 tsp white wine vinegar
1/4 tsp garlic powder
1/4 tsp sea salt
Blend the cashews in a food processor until a crumb consistency. Add in the rest if the ingredients together in a food processor ans blend until a ball forms. Shape into a ball or wedge and leave to set in the fridge overnight. Alternatively, place in the freezer an hour before using - grate or peel over food and store in the fridge for up to 5 days or longer if kept frozen.
SEITAN 'BEEF' AND PEPPER STIR-FRY
RED PESTO, SLOW-ROASTED TOMATO & BASIL QUICHE
Written recipe:
TERIYAKI TOFU MEATBALLS
Sticky Lemongrass Tofu Meatball recipe:
TERIYAKI SAUCE:
3 tbsp coconut sugar:
1/4 cup tamari:
1 tbsp rice wine vinegar
1 tbsp mirin:
6cm chunk ginger, minced
1 tsp garlic powder
1 tsp cornflour (mixed with 3 tsp water to make a slurry)
1/2 cup water
Add all of the ingredients to the pan, except the cornflour slurry and water. Mix well and cook continuously on a medium heat. After a couple of minutes, pour in the cornflour slurry and water, then increase the heat, stirring continuously, until the sauce thickens, being careful it doesn't catch.
PESTO-AUBERGINE LASAGNE
1 aubergine, thinly sliced
3 tbsp olive oil
Sea salt
3 cloves garlic, minced
1 white onion, minced
1 tsp paprika
1 tsp chilli flakes
1 tsp dried herbs
1 tbsp tomato puree
500ml passata
Salt & pepper
2 tbsp vegan butter
2 tbsp brown rice flour
500ml oat milk
1 bay leaf
Lasagne sheets
Vegan green pesto
Vegan cheese
Heat the oil in a pan on a medium heat, then add in the aubergine slices around 6-8 at a time and fry them off until golden on both sides, repeat with all slices. Set aside on a plate and sprinkle with a little sea salt. For the tomato sauce, add more oil to the pan, then added in the onion and garlic, and fry those off until soft. Add in the paprika, chilli flakes and dried mixed herbs, then the tomato puree. Turn those through to fry them off, then pour in the passata, season with salt and black pepper, stir and leave to reduce down. Make a béchamel by combining the vegan butter and brown rice flour to form a roux, then pour in the oat milk gradually, stirring constantly. Add in a bay leaf and stir until sauce thickens. Preheat the oven to 180 degrees celsius and then to layer the dish, put some of the marinara sauce in the bottom, layer over half of the aubergine on top, spread some vegan green pesto over the aubergine, then layer on the lasagne sheets and spread half of the béchamel on top. Repeat the layers again, with the final layer being a mixture of the marinara sauce and the béchamel. Top with basil leaves and scatter over some grated vegan cheese, then I put that in the oven to bake for around 40 minutes until the top is a nice colour and bubbling away.
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0:00 intro
0:10 Creamy Spinach, Pea & Basil Pasta
2:33 Seitan 'Beef & Pepper Stir-Fry
4:30 Red Pesto, Slow-Roasted Tomato & Basil Quiche
8:52 Teriyaki Tofu Meatballs
11:40 Pesto Aubergine Lasagne
Just grate 1 sweet potato to the flour and all your friends will ask for this recipe! [Vegan]
Just grate 1 sweet potato to the flour and all your friends will ask for this recipe! Delicious sweet potato recipe with simple ingredients and it’s gluten free! There are many delicious ways how to bake sweet potatoes in the oven and this gluten free sweet potato pizza is one of my favourite. My whole family and friends are happy when I make it! Simple and easy recipe everyone can make at home. Happy cooking and wishing you a wonderful day! ???????? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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???? Ingredients for the base :
500g | 1 sweet potato
200g | 2 cups chickpea flour
1tbsp nutritional yeast
1/2tbsp Italian herbs
Salt
Olive oil
???? Ingredients for the broccoli pesto :
90g | 1 cup broccoli florets
15g fresh basil
30g | 1/4 cup sunflower seeds
60ml | 1/4 cup olive oil
1 garlic clove
1/4tsp salt
1tbsp lemon juice
???? Ingredients for the topping:
1 sweet red pepper
1/4 onion
10 cherry tomatoes
1tbsp olive oil
Italian herbs
15g black olives
plant based parmesan or vegan cheese (optional)
????????Cooking tips:
❗ Alternatively to grating sweet potato you can boil it until soft and then mash it to the puree
❗You can substitute chickpea flour for blended oats or oat flour.
????Method:
Grate 1 large sweet potato (500g). Alternatively you can boil sweet potato until soft and then mash it to the puree.
Transfer grated sweet potato into a large mixing bowl.
Add 200g | 2 cups chickpea flour. You can use blended oats instead of chickpea flour. Both are gluten free.
Add 1tbsp nutritional yeast, 1/2tbsp Italian herbs and a pinch of salt.
Mix with a spatula until well combined.
Use water to wet your fingers, then shape the sweet potato dough into a ball. The dough will be a little bit sticky, it’s fine. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands.
Add more flour if necessary.
Place the dough in on the lined baking tray.
Shape sweet potato dough into a circle roughly 0.5cm (0.2 inch) thick. The thinner the better.????
You can use a rolling pin.
Brush with olive oil.
Bake in the preheated oven at 200C | 425F for 15 minutes.
Time to make creamy, flavourful broccoli pesto
Pour freshly boiled water into 90g | 1cup broccoli florets.
Set aside for 5 minutes.
Sweet potato crust is almost ready.
Add blanched broccoli florets to the jar.
Add 15g fresh basil, 30g | 1/4 cup sunflower seeds.
Pour 60ml | 1/4 cup olive oil.
Add 1 garlic clove, 1/4tsp salt and nd 1tbsp lemon juice.
Blend it until broken down but not completely smooth. You can use a food processor. Add 2 tbsp of water in case the mixture does not move.
Spread the broccoli pesto over the top.
Cut 1 sweet pepper, 1/4 onion and about 10 cherry tomatoes.
Pour 1tbsp olive oil.
Season with Italian herbs.
Add 15g black olives.
Spread over evenly.
Sprinkle with plant based parmesan or the cheese of your choice (optional).
Bake in the preheated oven 200C | 425F for 10 minutes
Remove sweet potato pizza from the oven and cut.
Enjoy!????????
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
❤️My friends if you like this video you can help to grow and develop the channel:
Rate the video ????
WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
Thank you so much and see you again soon!☺️????????
#recipe #pizza #vegan #veganrecipes #sweetpotato
These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking
These lentil patties are better than meat! Protein rich, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this high protein recipe and cook lentils like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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????Ingredients:
1 1/2 cups | 285g dried red lentils
1 large shallot
2 garlic gloves
1 small carrot
15g | 1/4 cup chopped fresh parsley
1tbsp tomato puree
1tsp salt
1/2tsp black pepper
Olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
❤️My friends if you like this video you can help to grow and develop the channel:
Rate the video ????
WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
Thank you so much and see you again soon!☺️????????
#recipe #vegan #patties #veganrecipes
Easy Pesto Pasta Bowls with Crispy Tofu & Veggies | Minimalist Baker Recipes
Comfort and nourishment combine in this easy pesto pasta with crispy baked tofu and cherry tomatoes. Just 7 ingredients required for this flavorful, weeknight-friendly meal!
Full Recipe:
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