Check out what I eat in a day as a vegan! In this video I’m showing you all the easy and healthy vegan recipes that I enjoyed on a normal day as a food blogger. Mostly whole food plant based meals that were high-protein and gluten-free!
Looking for more ‘What I Eat in a Day’ videos? Watch this playlist next! https://www.youtube.com/playlist?list=PLf7woCLAh2s_EA5CAAa5fOF1PXubyDgkj
*Breakfast* – Chocolate Protein Pancakes
1 cup soy milk
2 tsp apple cider vinegar
1 flax ‘egg’
¾ cup oat flour
⅓ cup plant-based chocolate protein powder (I used the choc flavour by @goodprotein6261 )
2 tbsp cocoa powder
1 tbsp baking powder
Pinch of salt
2 tbsp maple syrup
1 tsp vanilla extract
1. In a small bowl combine the soy milk and apple cider vinegar and set aside to slightly curdle, creating ‘buttermilk’. Then make a flax egg by combining 1 tbsp ground flaxseed with 2½ tbsp water, set aside 10 mins to gel.
2. In a mixing bowl, whisk together the oat flour, protein powder, cocoa powder, baking powder and salt.
3. Stir the flax egg into the ‘buttermilk’ and pour the mixture into the dry ingredients and stir’ until a thick batter forms, then pour in the maple syrup and vanilla and continue mixing until no lumps remain. Set aside batter for a couple minutes while you heat a skillet over medium heat.
4. Lightly spray the skillet with cooking oil and scoop out ¼ cup dollops of batter into the skillet. Cook for 2 to 3 minutes until bubbles form on the top and the edges turn slightly golden and crisp, then flip and cook the other side for 2-3 minutes until the pancakes puffs up a bit.
5. Serve with sliced banana, choc chips or cocoa nibs, hemp hearts and maple syrup.
*Dinner* – Saucy Tomato, Spinach & Artichoke White Beans
4 cloves garlic, minced
1 tbsp oil or ¼ cup water
¼ cup sun-dried tomatoes, chopped
1 can artichoke hearts, drained and rinsed
1 28oz can diced tomatoes
2 15oz. cans cannellini beans, drained NOT rinsed
1 tsp dried oregano
Juice of ½ lemon, about 2 tbsp
Zest of ½ a lemon, about 1 tsp
Black pepper and salt to taste
2 tbsp nutritional yeast
2 cups fresh spinach
1. Mince the garlic and slice the artichoke hearts in half. Add oil or water to a large skillet and heat over medium. Add the garlic and sauté for about 1 minute, or just until fragrant.
2. Add the sun-dried tomatoes and artichoke to the skillet and stir to combine.
3. Add the drained white beans along with the canned tomatoes, oregano, lemon juice and zest and pepper. Stir to combine.
4. Allow the beans to come up to a simmer. Simmer the beans, stirring occasionally, until the liquid from the canned tomatoes begins to reduce.
5. Add the nutritional yeast and stir into the sauce. Ad the fresh spinach to the skillet and stir t combine, allow the spinach to wilt.
6. Taste the beans and adjust the salt, pepper or anything else to your liking. Serve with garlic bread and enjoy!
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BLOG: https://steamyvegan.com
CONTACT: janelle@steamyvegan.com
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