Everything I Eat in a Week (Vegan Living Alone)

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verything I Eat in a Week (vegan living alone)

Mina Rome

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2021

Mar 21

It‘s time for another full length “what I eat in a week” - featuring lots of fun, tasty, pretty healthy and easy to recreate vegan recipes: Nutella & Oat Cookies, Lentil & Quinoa Burgers, Classic Spaghetti, Berry Avocado Breakfast Bowl ... to just name a few :) Hope you enjoy!

Hummus Nugget Recipe: • 10 Minute Breakfasts f...

Chloe‘s channel: / chloékian

My previous What I eat in a Week: • What I eat in a Week (...

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subheading: Disclaimer:

I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.

The INGREDIENTS are posted in the pinned comment!

subheading: Recipes in this video:

#1 Toasted Almond and Cocoa Müsli Bowl

#2 Nutritional Yeast Crêpes

#3 Lazy Coconut Peanut Curry Sauce

#4 Late Night Green Smoothie Bowl

#5 Banana Peanut Butter Porridge

#6 Quinoa Lentil Burgers

#6.5 Quinoa Lentil Oat Cake

#7 Avocado Berry Yogurt Bowl

#8 Miso Hummus Salad Bowl

#9 Vegan Nutella & Oat Cookies

#10 Spaghetti w Marinara Sauce

Pinned by Mina Rome

@Mina_Rome

3 years ago (edited)

✨Ingredients ✨

subheading: #1 Toasted Almond and Cocoa Müsli Bowl:

⅓ cup small cut oats (33g)

A handful of almonds, chopped

a small handful of raisins

a handful of whole wheat cereal

~1 tbsp puffed quinoa

1 tsp unsweetened cocoa powder

oat milk

raspberries

serves 1

subheading: #2 Nutritional Yeast Crêpes:

¼ cup nutritional yeast (20g)

½ cup + 1 tbsp all purpose flour (60g + 1 tbsp)

¼ tsp salt

½ tsp baking powder

¼ tsp curry powder

¼ tsp cumin or ras el hanout

¾ cup water (180ml)

1 tsp apple cider vinegar

a bit of coconut oil for the pan, re-grease the pan after you’ve cooked a couple pancakes

use a non stick pan

yields ~ 6 small crepes or ~ 4 bigger ones

filled with avocado, smoked tofu, chives …

subheading: for the hummus sauce combine:

1 tbsp store bought hummus

a squeeze of lemon juice (if your store bought hummus tends to be more tangy then no extra lemon is needed)

1 to 2 tsp nutritional yeast

1 to 2 tbsp water

subheading: #3 Lazy Coconut Peanut Sauce :

1 tbsp natural peanut butter

½ cup coconut milk (125ml)

1 tbsp tomato purée

¼ tso curry powder

a pinch of chili flakes, salt (or to taste)

¼ cup water (60ml) or more to adjust the consistency

add a squeeze of lemon if it’s too sweet for you

serve with some roasted veggies and or salad or rice yummmm

subheading: #4 Late Night Green Smoothie Bowl:

½ zucchini, frozen (100g)

1 frozen banana

2 to 3 dates

1 to 2 handfuls of fresh spinach

1 tbsp vegan vanilla protein powder

1 tbsp peanut butter

soy milk (I think I added like ½ cup? prob a bit too much since it came out quite liquid-y)

serves 1

subheading: #5 Banana Peanut Butter Porridge:

1 small ripe banana, mashed*

½ cup oats, small cut (45g)

a pinch of salt

1 tbsp natural peanut butter

¾ cup water (180ml)

vegan yogurt (I think I added about ⅓ cup = 80ml)

note: if you have a bigger banana, then only mash up half and cut the other half into slices to put on top

serves 1

subheading: #6 Quinoa Lentil Burgers:

½ quinoa (90g)

½ cup black lentils (95g)

2 cups water (500ml)

after the 15 to 20 min of cooking add 1 cup small cut oats (90g) + ½ cup more water (125ml) - if it’s too dry add more water, in my video I added a full cup which in retrospect was a bit too much I think

¾ cup all purpose or spelt flour (90g)

½ tsp salt, more to taste if needed

spices like pepper, cumin, chili flakes to taste

1 tbsp miso paste

1 tbsp white wine vinegar

add-ins of choice: I added 2 spring onions, a handful of basil, ½ block smoked tofu (100g)

oil for frying

For more firm burgers add more oats or flour, maybe ½ cup extra? (this recipe is not a fully fleshed out one, I definitely want to experiment with this one more, trying different ratios and stuff)

serves 4 to 5

subheading: #6.5 Quinoa Lentil Oat Cake:

same ingredients as for the burgers - just with an extra cup of oats and ¼ tsp more salt. Also a very spontaneous not yet fully tested recipe but it was quite yum haha

yields enough for 1 8 to 9 inch cake pan

keep in mind that I used idk some of the quinoa mixture for the burgers so If you're only doing the cake - you'll probably have to bake it for 10 minutes longer, do 45 min first then check and see how it's doing.

subheading: #7 Avocado Berry Yogurt Bowl:

subheading: eyeballed most of the ingredients for this one:

~ ¾ cup coconut yoghurt (180ml)

½ avocado

2 to 3 soft dates

~ 1 cup frozen strawberries (~150g)

1 tbsp vegan vanilla protein powder

oats and fresh strawbs for the top

serves 1

subheading: #8 Miso Hummus Salad Bowl:

an ensemble of raw veggies and beans

a sauce consisting of 1 tsp miso paste, 1 tbsp store bought hummus, 1 tsp rice vinegar and 1 to 2 tbsp water

subheading: #9 Vegan Nutella & Oat Cookies:

1 cup small cut oats (90g)

½ cup whole wheat flour (65g)

1 cup regular flour (120g)

¾ tsp salt

½ tsp baking powder

2 ½ tbsp cocoa powder, unsweetened

½ cup vegan chocolate hazelnut spread (150g)

2 tbsp cold vegan butter

½ cup apple sauce (125g)

⅓ cup coconut sugar (55g)

optional: a handful of chopped almonds, chocolate chips, dried cherries …

yields about 14 cookies

bake for 10 to 13 min at 180C

subheading: #10 Spaghetti w Marinara Sauce:

2 spring onions

1 to 2 clove of garlic

olive oil for the pan

1 tbsp tomato purée

1 tbsp balsamic vinegar

1 tbsp rice or agave or maple syrup

1 can chopped tomatoes

⅓ cup water (80ml), more if needed

1 tbsp miso paste

salt, spices to taste

fresh basil

vegan cheese

spaghetti (I cooked 100g for 1 person, but you could use this sauce for double the amount for sure)

Note: Ingredients may have been altered from the original.

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