5 Healthy Meals I Eat Every Week as a Gluten-Free Vegan (What I eat in a week)

In this video I’m showing you 5 healthy meals that I eat every single week as a gluten-free vegan! This round up is perfect for you if you’re looking to adopt a more whole food plant based lifestyle and need some new recipe inspiration. Each recipe shown is uncomplicated and simple to make while using healthy, whole food and budget-friendly ingredients!

Check out the full ‘WHAT I EAT IN A DAY’ playlist here! ➡️

*⭐️ RECIPES MENTIONED IN THIS VIDEO ⭐️*

*BBQ CHICK’N CAESAR WRAP* (full recipe video ➡️
1 tortilla/wrap
¾ cooked/air fried soy curls, tossed in bbq sauce
1 tbsp vegan caesar dressing (watch this video for recipe: )
cucumber slices
romaine lettuce with caesar dressing
vegan mozzarella cheese shreds

1. Warm your wrap in the microwave for 20 seconds to help it be more soft and pliable (especially for GF!)
2. Spread the caesar dressing on the bottom, followed by the soy curls, cucumber, caesar salad and mozza cheese and roll up into a wrap.
3. Optional: toast in the wrap in a hot skillet for 2 minutes on both sides for crunchy texture.

*VEGAN SHEET PAN FAJITAS* (full recipe video ➡️
½ package of soy curls, rehydrated OR
1 block extra firm tofu or tempeh, cubed
3 different coloured bell peppers, sliced intro strips lengthwise
½ large red onion, sliced into strips lengthwise
½ lb. white or brown mushrooms, sliced
1 tbsp neutral oil or cooking spray
SPICES
½ tbsp chili powder
½ tbsp cumin
1 tsp garlic powder
½ tsp paprika
½ tsp oregano
½ tsp salt
¼ tsp pepper

1. Preheat your oven to 400°F.
2. Grab yourself 1 to 2 large sheet pans and arrange all your prepared veggies and protein evenly between them.
3. Add all your spices to a small jar and shake them up to mix them together. Spread the spices evenly over your sheet pan veggies.
4. Add ½ tbsp oil over each sheet pan (or 1 tbsp if just using 1) or lightly spray each one with cooking spray, then use yours hands to coat all the veggies in the spices and oil.
5. Bake in the oven for 35 to 40 minutes, flipping the veggies over and rotating the pans halfway to ensure even cooking, until the veggies have softened and are slightly golden on the edges.
6. Serve with tortillas or over a bowl of greens and grains with some lime juice, salsa and vegan sour cream and ENJOY!

*MISO MUSHROOM RAMEN* (full recipe video ➡️
1 lb. baby bella mushrooms, sliced
1 medium crown of broccoli, chopped into small florets
4 cloves garlic, minced
2 inch thumb of ginger, grated
1 bundle of green onions chopped, white and green parts separated
1½ tbsp miso paste
1½ tbsp gochujang
1½ tbsp soy sauce/tamari
4 cups hot veggie/mushroom broth
1 can coconut milk
1 tbsp sesame oil
Your choice of ramen noodles, cooked according to directions

1. Heat 1 tbsp sesame oil in a medium stockpot. Add the ginger, garlic and light parts of the green onion and cook for 2 to 3 minutes until slightly softened and fragrant.
2. Add the mushrooms and broccoli, stir and cook for 5 more minutes until the broccoli is brighter green and mushrooms are shrinking.
3. Add the miso paste, gochujang and soy sauce and stir to combine. Then pour in the hot veggie broth and stir to combine. Cover with the lid and bring to a boil.
4. Turn the heat down to medium and add the coconut milk and remaining green onion, stirring to combine, and allow the coconut milk to melt into the broth for about 3 to 4 minutes.
5. Serve over your cooked ramen noodles and top with additional green onion, optional edamame or other protein of your choice (tofu, soy curls).

*PUMPKIN RED THAI CURRY* (full recipe video ➡️
4 cups sugar/pie pumpkin, cubed with skins on (1 small pie pumpkin or half a larger one)
1 can coconut milk
½ cup pumpkin puree
1 medium onion, diced
4 cloves garlic, minced
1 cup tomato sauce (or half a can of tomato paste mixed with water)
2 tbsp Thai red curry paste
1 can chickpeas, drained and rinsed
Salt and pepper to taste

1. Warm up 1 tbsp coconut oil or ¼ cup water and sauté the onion, garlic and curry paste for 3 minutes, until the onions are softened and fragrant. Add the coconut milk, pumpkin purée, and tomato sauce and stir to combine.
2. Add the pumpkin and chickpeas and stir again to combine in the sauce. Bring to a low boil then reduce heat to medium-low, cooking for about 20 minutes or until the pumpkin is fork-tender.
3. Season with salt and pepper to taste, then ladle into bowls, serve with rice or grain of choice and enjoy!

*INSTANT POT PASTA* Couldn’t fit the full recipe in the description so check the full recipe video here! ➡️

*FIND ME ELSEWHERE*
FACEBOOK:
INSTAGRAM:
TIKTOK:

BLOG:
CONTACT: janelle@steamyvegan.com

Original Source Link