Everything I Eat in 6 Days (realistic & quick vegan meals)

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Today’s video is this wonderfully chaotic and fun what i eat in a week, featuring vegan travel food moments in Nice, France; cozy Berlin cafes and lots of quick, easy and healthy homemade meals. Gochujang Fried Rice, Sweet and Sour Veggie Noodles, German Style Banana Pancakes and more! Also I’m trying to make Avocado Iced Latte lol.

Instagram: → @mina_rome
Email: minarome.yt@gmail.com
Website: www.mina-rome.com
intro: 0:00

INGREDIENTS + NOTES:

#1 Savory Oats with Aubergine Miso Topping

for the oats:
⅔ cup (60g) rolled oats
a generous pinch of salt, or more to taste
about 1 tsp chia seeds
1 cup (250ml) water
1 tsp olive oil
1 tsp white wine vinegar

for the topping:
½ aubergine, cut into cubes
vegetable oil for the pan
1 tbsp miso paste
¾ tbsp cashew butter
1 tsp white wine vinegar
1 tsp soy sauce
¼ cup (60ml) warm water, more if needed

Also cucumber, parsley, spring onion etc if u wish

→ Serves 1

#2 Sweet & Sour Veggie Noodles

for the veggies:
1 small sweet potato
½ aubergine
1 zucchini
1 bell pepper
1 tbsp oil
generous pinch of salt

3 blocks of mi noodles (190g = 6.7 oz)

for the sauce:
3 cloves garlic
30ml soy sauce (2-3 tbsp or 1/8th cup)
1 tbsp ketchup
1 tbsp white wine vinegar
1 tsp sesame oil
3 tbsp water, more if needed
1 tsp cornstarch
if needed: additional salt (taste test after combining sauce and noodles)

additional toppings of choice (sesame seeds, tahini dip, spring onion …)

→ serves 2-3

#3 Banana Pancakes

1 medium ripe banana
2/3 cup oats (60g)
1/4 tsp salt
2 tsp chia seeds
1 tbsp cornstarch
1/2 tsp vanilla
1/2 cup plant milk (125ml)
1 1/2 tsp baking powder
1 tsp white wine or apple cider vinegar

coconut oil for the pan (light grease is enough)

→ yields 3 large pancakes

#4 Gochujang Fried Rice

for the tofu:

1 block tofu (200g = 7 oz)
½ tbsp gochujang
2 tsp sesame oil
1 tsp white wine vinegar
2 tsp agave syrup
3 tbsp soy sauce

about ⅓ cup (40g) cornstarch

2-3 handfuls of unsweetened cornflakes

1 bell pepper
2 cloves garlic
1 tbsp veg oil for the pan

3 servings cooked rice
(i cooked up 180g dried rice for that)

– Finely crush the cornflakes, the smaller, the better they stick to the tofu I have found!
– It’s best to add the cornflakes in stages to the bag / bowl, one handful at a time, so they won’t get super soggy. So cover 5 – 6 tofu bites, place them onto the baking sheet and then add a fresh new handful of flakes to the bag / bowl. Crush them up again, then add the next batch of tofu bites and so on.
– Some cornflakes are going to fall off when placing the bites onto the baking sheet, but that’s okay!
– If there is not enough marinade left frying the rice, feel free to make some more! maybe about half?

MUSIC used:

Intro by EASY EASY:
Culpeo:

Youngbodzy:
Citrus Avenue –
dvd –

outro:

Much love,
Mina

This video is not sponsored. But Order my Cookbook tho!

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