Do not disturb ME eating my way thru a vegan feast bc it’s been FOUR years since I made one of the best decisions of my life! It has truly flipped my world around in the best possible ways. Thank you to my best friend @nataliegiaccio for making me watch @earthlingsfilm with you and go vegan with you after the fact.
Who inspired you to go vegan? Did you do it alone or with a friend? Comment below!
Made up this yummy baked tofu peanut veggie stir fry recipe
Bake 450g firm tofu cubed in coconut aminos 200c for 20min
Stir fry without oil: 1 tablespoon grated fresh ginger 4 cloves minced garlic 1 can baby corn 1 head broccoli 3 stalks spring onion chopped 2 tablespoons soy sauce 2 tablespoons date sugar 2 tablespoons peanut butter 2 tablespoons teriyaki coconut aminos juice of 1 lime A splash of water add at the end - the tofu from earlier
Serve with 1 cup cooked jasmine rice and top with 1 fresh chili, coriander and ¼ cup peanuts
Mexican inspired loaded baked sweet potatoes with cheezy sauce
Bake 4 whole small sweet potatoes for 2 hours at 200c
Cook 2 cans of black beans in a pan with 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, iodised sea salt & pepper
for sauce, blend: ¼ cup vitasoy unsweetened protein plus soy milk 1 tablespoon tomato paste 1 tsp garlic powder 1 tsp onion powder ½ tsp turmeric 2 tablespoons nutritional yeast ¼ cup raw cashews iodised sea salt juice of 1 lime ¼ cup water
Slice open sweet potatoes and top with the black beans &: 1 can corn 1 fresh chili chopped 1 tomato chopped fresh coriander
Cook in a pan: 3 cloves garlic 1 carrot chopped 1 cup chopped pineapple 3 stalks spring onion 3 cups cooked jasmine rice ¼ cup raw cashews 1 tablespoon soy sauce 1 tablespoon curry powder 1 cup fresh basil 1 cup frozen green peas juice of 1 lime 2 tablespoons sweet chili sauce 300g baked marinated tofu - add at the end
Roast: - 4 small sweet potatoes (whole - separate from below for about 2 hours at 200c fan forced) - 1 can chickpeas drained & 300g tempeh chopped and marinated in 4 tablespoons coconut aminos, 1 tablespoon smoked paprika, iodised sea salt and black pepper (for about 30 mins at 200c fan forced)
For pesto sauce, Blend: ½ cup cashews ½ cup fresh basil 1 clove garlic idoised sea salt & black pepper 3 tablespoons nutritional yeast ½ cup unsweetened almond milk 4 tsp hemp seeds
Slice the sweet potatoes lengthways and fill/top them with the tempeh and chickpeas.
Pour on the pesto sauce and top with approx 12 chopped small tomatoes.