Weekly Eats | simple, nourishing, vegan recipes✨🍋🍝
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Hey friends and welcome to this weekly eats kitchen diary, full of simple vegan recipes! 🌞
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Spicy tofu:
1/3 can coconut milk
2 tbsp gochujang
2 tbsp lemon juice
1 clove garlic ( optional )
1 block extra firm tofu
2 tbsp olive oil
1 tsp salt
Red pepper pasta sauce:
1 block soft of medium firm tofu
1/2 cup roasted red peppers
1 tsp dijon mustard
1/2 lemons juice
2 tsp Italian spice mix
1/2 tsp extra oregano ( optional )
1 clove garlic
2 tbsp nutritional yeast ( I didn’t have any in the house )
1 tbsp chilli oil ( sub for plain olive oil )
salt to taste
water as needed
( I added some hummus to mine but its not necessary )
PB sauce:
1/4 cup smooth pb
2 tbsp soya sauce
1 tbsp rice vinegar
2 tbsp chilli jam ( sub for 2 tbsp sugar + 1 tbsp sriracha - or to taste )
( recipe here: • simple kitchen staples! )
Mushroom orzo:
1 medium size cooking onion
4-5 small portobello mushroom
1 small green apple
1 tbsp soup stock
3 cloves garlic
2 tsp Italian herbs
1 tsp extra oregano
1/4 tsp thyme
3 bay leaves
1/2 can full fat coconut milk
1 cup red split lentils
1 cup orzo
Lemon juice ( for serving )
Parsley ( for serving )
Butternut curry:
1 butternut squash ( roasted in the oven )
1 medium sized cooked onion
1 large tomato
3 cloves garlic
2 tbsp tomato paste
1/2 cup brown lentils (soaked)
1 tbsp red curry powder
1 tsp paprika
chilli to taste
1 tsp garam masala
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp fenugreek (optional)
salt to taste
2 1/2 cups water
0:00 Intro
1:37 Spicy Tofu Bowl
3:01 Creamy Pasta
5:20 Rice Noodle Stir Fry
8:14 Mushroom Orzo Stew
10:30 Butternut Lentil Curry
Music by Free Arlo - feel things - https://thmatc.co/?l=576235DC
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