Let’s make some easy, healthy, vegan meals! đ± Today we’re making about a week’s worth of meals with all the ingredients we prepped in our last batch prep! (That video is here: These WFPB meals are all super fast & easy to make and great for anyone just starting out on their Whole Food Plant Based journey. Hope you guys enjoy!
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âš Some items from this vid you might find helpful!
Dragon fruit powder*
Blue butterfly pea flower powder*
Vanilla bean powder:
*Wilderness Poets sent me these for free to try, but have not paid me to use them in this video. I have used them many times already and love them enough to recommend to you!
âš Treeline is the vegan cheese company I mentioned that has oil-free options! Check them out here:
âš How to make celery juice with a blender:
đșWhat to watch next!
The haul for these meals:
The batch prep for these meals:
đ± Recipes!
Chia Pudding
3 TBL chia
3/4 cup soy milk
1/2 TBL maple syrup (optional)
Optional for color: dragonfruit powder & blue butterfly pea flower powder (see above for the ones I used!)
+ Fruit (I like to mix some in with the chia) and/or vanilla powder (I find this has a better flavor than vanilla extract since there’s no alcohol)
Top with whatever you like! I used vegan coconut yogurt + more fruit
Pasta Salad Dressing
1 lemon (juiced)
1/2 TBL stone ground mustard
1 tsp. maple syrup
1 TBL tahini
1/2 tsp. garlic powder
Pinch of salt
Peanut Sauce
1/3 cup white beans
1/4 cup peanut butter
1 TBL tamari (or soy sauce)
1 TBL rice vinegar
1 TBL maple syrup
1/2 inch piece of ginger
1-2 cloves garlic
Water to thin (I used about 2 TBL)
Lemon Bars
Crust:
1/2 cup rolled oats or quick oats
1/2 cup walnuts
7-8 dates, pits removed (soften in hot water first, if needed)
Pinch of salt
Filling:
1 sweet potato (previously baked) mine weighed about 180g without the skin
1/4 – 1/3 cup maple sugar flakes (or sub maple syrup or another sweetener of choice)
1 1/4 cups milk (use 1/4 cup less milk to start if using liquid maple syrup)
2 TBL arrowroot starch (or sub cornstarch)
1/2 tsp. agar agar (or sub with an extra 2 TBL arrowroot/cornstarch)
Juice & zest of 1 lemon
Heat filling on medium-high heat until thickened, then pour over crust, and allow to cool at room temp before putting in the fridge overnight to set.
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