Easy Vegan Meals | What I Eat

Easy Vegan Meals | What I Eat

Easy Vegan Meals | What I Eat In A Day Vegan

I often get asked what I eat because I no longer eat meat, fish or dairy so I decided to share a few of my go-to vegan recipes. This type of video is a little different to my usual fashion/minimalism videos so I’d love you to give it a thumbs up if you liked it and you’d like to see more healthy recipe videos from me. I’d also love to hear in the comments what type of food videos you’d like to see most. I’ll answer all of your questions and can’t wait to hear from you. In the meantime I hope you enjoy my three favourite vegan weeknight recipes.

Thanks for watching.
Leonie

EASY KUMARA CURRY
2 x kumara, washed and peeled
1 x can chickpeas, drained
1 onion, finely chopped
1 tsp crushed garlic
600ml coconut milk
1Tbs curry powder
1 tsp cinnamon
1 tsp turmeric
1 TSP GROUND GINGER
handful fresh spinach leaves
olive oil
1Tbs coconut oil
Rice or quinoa

Pre-heat oven to 200c.
Cut kumara into cubes and place on a baking tray with drained chickpeas. Drizzle with olive oil and sprinkle turmeric, curry powder, ginger and cinnamon. Mix all together and place in the oven for around 30 minutes.
While the kumara is roasting, place coconut oil in a frying pan. Once melted, add the garlic and cook until soft. Once the kumara has cooked add them to the pan along with the coconut milk. Bring to the oil and reduce to simmer for around 30 mins until the kumara is nice and tender.

Before serving add spinach and stir it though. Serve with rice or quinoa.

CREAMY PEA PASTA

1 serving of spaghetti
2 Tbs hummus
1 Tbs vegan yoghurt
Handful of baby spinach leaves
Juice of half a lemon
Handful of frozen peas
Olive oil
Salt & Pepper

Cool the pasta according to directions on packet. Add the frozen peas to the pasta when the pasta is half cooked.
Once pasta is cook drain and add you hummus, oil, lemon juice, peas, spinach and salt and pepper to taste.
FRIED BEAN WRAPS
½ onion
1Tbs crushed garlic
1 x tin tomatoes
1 handful of baby spinach leaves
1 x tin black beans (or red kidney), drained
2 Tbs tomato puree
1 Tbs maple syrup
Pinch chilli flakes
Pinch smoked paprika
Olive Oil
Salt & Pepper
Flat bread
2 Tbs hummus

Heat oil in a pan and gently fry onion and garlic until soft. Add tomato puree, paprika, tinned tomatoes, ½ can of water (I use the tomato can) black beans, maple syrup, chilli flakes and salt and pepper to taste. Bring to the boil and reduce to simmer until mixture thickens up.
Once ready spread flat bread with hummus, add baby spinach leaves and bean mix. Wrap and eat!

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