What I Ate for Dinner This Week (Vegan/Plant-based) | JessBeautician

What I Ate for Dinner This Week (Vegan/Plant-based) | JessBeautician

Magimix: http://bit.ly/2sY6GXp
Magimix Spiral Expert: https://amzn.to/2HVYqgs
Kettle: http://bit.ly/2I2qbRI
Vitamix: https://bit.ly/2vwfhSq
Roaster: http://shopstyle.it/l/F5mM
Pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
Garlic rocker: http://bit.ly/2pusyo8
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Glasses: http://bit.ly/2FtsHQ5

1 can artichoke
1 tsp oil

BBQ Sauce:
2/3 cup ketchup
3 tbsp CM Nectar: https://bit.ly/2vTj8J9
1 tbsp ACV
1 tbsp vegan Worcester Sauce
1 tsp CM Coconut Savoury Sauce: https://bit.ly/2JzPJWD
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion granules
Salt & pepper
Whisk ingredients together in a bowl until smooth.

1 cabbage, sliced
2 carrots, grated
1 white onion, sliced
1/2 cup coconut yoghurt
1 avocado
Juice 1/2 lemon
Salt & pepper
Add the cabbage, carrots and onion to a bowl. Make the dressing by blending the yoghurt, avocado, lemon juice, salt and black pepper in a food processor until smooth, then add to the bowl and mix.

Shoestring Fries:
5 sweet potatoes, peeled

Pull the artichoke apart with forks, then fry it off in a pan with the oil whilst making the BBQ sauce. Add the BBQ sauce into the pan, stir and cook down on a low heat. Meanwhile, spiralize the potatoes. Transfer the artichoke into a dish and place in the oven on 100 degrees celsius. Spread the spiralized fries out across two lined baking trays and place in the oven for 15 mins until crispy. Remove the Pulled Artichoke from the oven, place on a toasted bun, add on coleslaw, with the sweet potato shoestring fries on the side.

Strong Roots Pumpkin & Spinach Burgers
1 spring onion, sliced
1 broccoli head
2 cups frozen kale
1 cup quinoa, rinsed
1/4 cup chopped almonds

1 tbsp tahini
1 tbsp CM Coconut Nectar
1 tsp ACV
1 tsp wholegrain mustard
Salt & pepper

Place the burgers in the oven and cook according to instructions. Boil the broccoli for 8 mins, remove with a slotted spoon and pulse in a food processor until it breaks up. Add the kale to the same pan and boil for 6 mins. Drain the kale reserving the water, add 2 cups back to the pan, add the rinsed quinoa and salt. Cook for 20 mins. Add the cooked quinoa to a large bowl with the spring onion, broccoli and kale, the dressing and almonds, mix well. Serve with burgers.

1 tbsp oil
2 tbsp brown rice flour
1/2 tsp mixed herbs
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp hot chill powder
1 tsp paprika
1 tbsp tomato puree
1 tin chopped tomatoes, blended
2 cups veg stock
Salt & pepper
Add the oil to a pan with the rice flour, herbs, onion powder, garlic powder, cumin, chill powder and paprika. Stir together then add the tomato puree, stir again.Add the blended tomatoes and veg stock, season with salt and pepper. Stir to thicken then leave to simmer.

600g mushrooms, sliced
1 red pepper, chopped
1 red onion, chopped
3 cloves garlic
2 tsp cajun spice mix
3 tbsp nutritional yeast
Black beans
Coconut yoghurt, avocado, spring onion, jalapeños, coriander

Make the Enchilada Sauce. Add the onion and garlic to a pan with oil and fry off. Add the cajun spice mix and the red pepper. Add the mushrooms, stir well, season with salt and pepper and cook for 15 mins. Transfer to a food processor, add the nutritional yeast and pulse until it forms a minced texture. Warm the wraps, then spread on some Enchilada Sauce, add on some of the minced mushroom mix, some black beans and fold. In the bottom of a baking dish, spread out some more of the Enchilada Sauce and then place the enchiladas in. Spread the rest of the sauce over the top and place in the oven on 180 degrees celsius for 15 mins. Serve with toppings.

SPICY VEG PASTA: Coming soon!

THREE BEAN CHILLI: https://bit.ly/2KmBKVi

1 white onion, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp turmeric: https://bit.ly/2r4BJgG
1 tsp garlic powder
1 tsp onion granules
Pinch cayenne pepper
1 red pepper, diced
2 cups brown rice
6 cups veg stock
Salt & pepper

1 bag tortilla chips
Cheeze Sauce: https://bit.ly/2I1SHGe
Guacamole, jalapeños
Make the Three Bean Chilli and leave simmer whilst cooking the rice. For this, add the onion it to a pan with a little oil then add in the minced garlic and fry them off. Add in the cumin, turmeric, garlic powder, onion granules and cayenne pepper then stir through. Add the red pepper, cook down, then add in the rice with the veg stock, season with salt and pepper, stir and bring to a boil, then leave to cook for 20 mins. Stir the nutritional yeast into the Bean Chilli. Layer the rice in a large baking dish, with a layer of the Bean Chilli on top, add on a layer of tortillas, repeat and finish with Cheeze Sauce and jalapeños, place in the oven at 180 degrees celsius for 20 mins. Serve with guacamole.

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