5 vegan dinner recipes // easy + healthy (what i eat in a week)

✹ In this Video ✹
A realistic week of dinner recipes for myself and my bf. Coconut curry, mediterranean chickpea stew, sweet potato peanut butter stew, healthy shepherd’s pie, and vegan pad thai!

✹ More Videos ✹
What I Eat in a Day Playlist → https://bit.ly/32JPW3F
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Cook with Me! → https://bit.ly/2O7DK9H
Vegan Taste Tests → https://bit.ly/2Y1TBLP
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Personal/Mental Health → https://bit.ly/30P20Pv

✹ ThingsUsed ✹
my instant pot → https://amzn.to/2PtMZla
my nonstick wok → https://amzn.to/2zE0NyQ
my cast iron pan → https://amzn.to/2MMAnUm
vegan chicken and beef bouillon cubes i love → https://amzn.to/2ZHvBcG

✹ Recipes ✹

→Coconut curry
1 small white onion, finely diced
3-4 cloves garlic, minced
1” ginger, minced
1-2 jalapeños, finely diced
1-2 medium russet potatoes, cubed
1/2 medium head cauliflower, split into florets
1 can chickpeas, drained and rinsed
2 tablespoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon turmeric
15 oz can tomato sauce
13.5 oz can coconut milk
salt and pepper, to taste

-In a few teaspoons of oil or vegan butter, sauté onion, garlic, ginger and jalapeños until golden brown. Add all remaining ingredients, bring to a gentle boil over medium-high heat. Cover, reduce heat to low and simmer for 30 minutes, until potatoes and cauliflower are tender. You can also make this in a slow cooker.

→Mediterranean chickpea stew
Inspired by this recipe, but I added eggplant to mine and used an Italian seasoning blend, plus Violife vegan feta: https://www.asaucykitchen.com/mediterranean-chickpea-stew-with-spinach-feta/

→Sweet potato peanut stew

Peanut Sweet Potato Stew

→Healthy shepherd’s pie

::Cauliflower Sweet Potato Mash
1 large sweet potato or 2 medium, peeled and cubed
1/2 head cauliflower, cut into florets
1-2 tablespoons vegan butter
2-3 teaspoons garlic powder
salt, to taste

Boil cauliflower and sweet potato separately for 15-20 minutes, until tender. Add cauliflower to blender with 1/4 – 1/2 cup water and puree. Add to sweet potatoes and mash. Add butter, salt, and garlic pepper to taste.

::Filling (this makes HELLA)
1 bag vegan beef crumbles
3/4 cup lentils, rinsed
1 small white onion, diced
3-4 cloves garlic, minced
16 oz mushrooms, chopped
1 bag frozen vegetable medley
1 tablespoon tomato paste
1 tablespoon vegan worcestershire sauce
1 tablespoon poultry seasoning
2 cups vegan beef-style broth
salt and pepper to taste

Sauté onion, garlic, and mushrooms in oil or vegan butter until golden brown. Add tomato paste and stir to coat vegetables, and cook for 1-2 minutes, stirring often. Add lentils, broth and beef crumbles and bring to a gentle boil over medium high heat. Cover, reduce heat to low and simmer 20-25 minutes, until lentils are cooked. (Check and stir occasionally to ensure there’s enough liquid to cook your lentils. Add more if necessary.) Add remaining ingredients to season. Continue to cook uncovered if necessary to cook off excess liquid.

Transfer to casserole dish and top with sweet potato mash. Bake in preheated 350 degree oven for 30 minutes.

→ vegan pad thai recipe: https://youtu.be/YCVv3piJyyM

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✹ About Me! ✹

Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.

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