1-Pan Vegan Tempeh Bolognese | Minimalist Baker Recipes
Our 1-Pan Tempeh Bolognese is a HEARTY, super easy, and oh-so-versatile dish you have to make this week! Pair it with pastas, eggplant parmesan, lasagna, and MORE for a delicious, flavorful, plant-based meal!
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Inspired by a Sri Lankan eggplant curry ????
loaded vegan sandwich ???? #shorts
????????????????EP 8 PLANT-BASED BASICS: loaded veggie sandwich by @plantyou. The most delicious (and vegan) sandwich you’ll ever have, stacked high with avocado, vegan cream cheese, lettuce, pickled onions, cucumber, tomato and sprouts. It’s SO GOOD.????
????If you want the full recipe and macros, you can find that always at plantyou dot com. I encourage you to make this Sammy your own (it’s great with pickled banana peppers and carrot slices, too)! Enjoy and tag a friend who needs this one in their healthy eating arsenal.
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WHAT I COOK IN A SCHOOL WEEK ???????? healthy & vegan ????????
I hope you enjoyed the video, let me know in the comments which video you wanna see next! ????
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RECIPES FROM THIS VIDEO:
Day 1
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Braised leek:
-600g leek, cut in half lengthwise and horizontally
Fry in some oil for a few minutes.
Braising liquid:
-3 cloves chopped garlic
-1/2 Tsp Chili flakes
-5 Tbsp soy sauce
-2 Tbsp vinegar
-2 Tbsp agave
Add it to the leek and let it simmer 5-10mins
Tofu:
-400g Tofu, geared into chunks
-2 Tbsp corn starch
-a touch of oil and salt
Mix and bake at 175C/350F for 20 mins.
Mix with 1/4 cup (60g) BBQ sauce.
Bake for 5-10 more mins.
Serve everything with rice
Day 2
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Vegan chick‘n pasta:
-1 onion
-2 cloves garlic
-350g vegan chicken
First fry the chicken in oil for a few minutes, then add onion and garlic.
-2 Tbsp tomato paste
-a Splash of vegan red wine
First roast the tomato paste for 1-2mins, then deglaze with the red wine
-3 cups (750ml) tomato sauce
-salt, pepper and dried herbs to taste
Let it simmer 5-10mins.
Serve on pasta
Beetroot salad:
-shredded beetroot
-olive oil
-lemon juice
-agave
-salt and pepper
Day 3
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Shredded tofu burrito bowl:
-400g firm tofu
Pat dry it and shred with a grater.
-2 Tbsp soy sauce
-1 Tbsp oil
-2 Tsp cumin
-1 Tsp Paprika
-salt to taste
Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then).
Sauce:
-1 onion
-3 cloves garlic
Fry in some oil until softened.
-1 Tsp cumin
-1 Tsp Paprika
-1/2 Tsp chili powder
-2 Tbsp tomato paste
Roast 2-3mins
-1/3 cup (80ml) pineapple juice
-1/2 Tbsp soy sauce
Stir it in and bring to a bubble.
Then reduce the heat and stir in the baked tofu.
Cauliflower:
-1 head of cauliflower cut in florets
-2 Tbsp oil
-1 Tsp each salt, cumin and paprika
Mix and bake at 175C/350F for 25mis
Arroz rojo:
-1 cup rice
Toast in some oil
-1 onion
-2 cloves garlic
Sauté for a few minutes.
-1 Tsp paprika
-salt to taste
-2 Tbsp tomato paste
-1 cup each water and tomato sauce
First toast the spices and tomato paste.
Add the liquid and optionally place a chili on top.
Cook on low heat 15-20mins.
Serve everything with your favourite sauce (I made a vegan garlic-sriracha sauce)
Day 4:
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Cracked lasagna pasta:
-200g veggies of your choice
-70g smoked tofu
Sauté in some oil
Sauce:
-1 (70g) jarred roasted pepper
-1 Tbsp hummus
-a squeeze of lemon
-salt and dried herbs to taste
-pasta water to blend
Blend until smooth, add to the veggies along with pasta (or broken lasagna sheet pasta).
Day 5:
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Ottolenghi inspired eggplant:
-3 eggplants, cut into thick slices
-6 Tbsp oil ( I used peanut oil)
-salt to taste
Roast at 230C/450F for 45-50mins
Curry yogurt:
-4 big Tbsp vegan yogurt
-2 Tsp vegan mayo
-1/2 lime
-1 Tsp curry powder
-salt to taste
-1 Tsp agave
Curry onions:
-3 onions, cut in slices
Fry in oil on medium heat until slightly caramelised.
Season with curry powder.
Serve with couscous and a protein source of your choice.
Much love
Maya :)
GRILLED VEGGIE SANDWICH ????
RECIPE (2 servings, 20min prep time)
-1 zucchini
-1 small eggplant
-1 red pepper
-2 cloves garlic
-2 Tbsp olive oil
-2 Tbsp balsamic vinegar
-a pinch of salt and dried oregano
Slice the veggies and mince the garlic.
Combine everything and set aside while making the sauce.
Grill on high hear in a pan (the peppers will need a bit longer than eggplant/zucchini, if the skin burns, don’t worry, you can rub it off layer)
Spicy hummus:
-1/4 cup (65g) hummus
-3 sun dried tomatoes
-2 Tsp Sambal oelek ir Chili Sauce
Blend until creamy
-2 bread rolls
-some rocket
-optionally vegan feta and hot sauce
Build your sandwich and enjoy! ????
Yummy MEATLESS TEMPEH LOAF for meat lovers!!!
Yummy meatless tempeh loaf for meat lovers. I share in this video my New Year’s Eve dinner with Tempeh and commercial vegan products. Find in this video how to make tempeh meatloaf, potato salad and plum sauce to serve an amazing special dinner. This recipe is perfect for you or for meat lovers to have dinner ideas in this Veganuary Challenge 2021.
00:33 intro
01:07 meatless tempeh loaf preparation.
03:14 plum sauce preparation.
03:55 potato salad preparation.
✨ More of my recipes
Quinoa protein poder:
Lazy snacks with quinoa:
Homemade quinoa anti-aging soap:
Best quinoa soup recipes:
How to cook quinoa perfectly easy:
Vegan eggplant rolls stuffed with tofu and quinoa:
Roasted Onion Sauce vs Cilantro Lime sauce:
Vegan creamy white vs red sauce Eggplant lasagna:
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