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! ➡️ https://www.youtube.com/playlist?list=PLf7woCLAh2s_EA5CAAa5fOF1PXubyDgkj
*⭐️ RECIPES MENTIONED IN THIS VIDEO ⭐️*
*BBQ CHICK’N CAESAR WRAP* (full recipe video ➡️ https://youtu.be/mc2qhzMw9Cg)
1 tortilla/wrap
¾ cooked/air fried soy curls, tossed in bbq sauce
1 tbsp vegan caesar dressing (watch this video for recipe: https://youtu.be/noBiufrdqRs )
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 ➡️ https://youtu.be/LTd8r85Pse4)
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 ➡️ https://youtu.be/A0u3nMwy5PE)
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 ➡️ https://youtu.be/PQVTK7Uf8-c)
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! ➡️ https://youtu.be/_3_OckoaenQ)
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In this video I’m going to be showing you guys five different recipes that I eat and make regularly every single week they’re all really healthy plant-based gluten-free recipes that are relatively low calorie and they’re all really simple to make so if you guys are looking for more plant-based gluten-free
Healthy recipes just like these ones that you are about to see today make sure you hit that subscribe button below because I’m going to be pumping out so many more healthy recipes just like these ones today and I don’t want you to miss out on anything awesome in the
Future so let’s get started with my number five most popular dish that I make on the regular all right you guys we’re starting off with these totally delicious barbecue chicken caesar wraps that are absolutely 100% vegan wraps are just awesome because they’re so simple to make and they take hardly any time to
Whip up for this recipe all I did was I air fried some soy curls with some barbecue sauce and then I threw them in a tortilla with some homemade Cesar dress dressing that I also tossed with some greens added some fresh sliced cucumbers a little bit of plant-based
Mozzarella or you could use parmesan cheese or skip the vegan cheese all together if that’s your thing and then you have a totally filling and satisfying and high protein lunch idea these are great for school or work lunches they’re portable they are just so dang yummy and yeah they’re just very
Convenient and I make these kinds of wraps all the time moving on to number four in our countdown are these awesome sheet pan fajitas like seriously who does not just totally love fajitas by making them as a sheet pan meal they come together really easily and quickly
And they’re just so dang yummy you guys so basically you just need to grab yourself a few sheet bands toss a few sliced bell peppers into your sheet pans and then you can also add any other vegetables that you need to use up like some mushrooms I also always add Red
Onion that’s kind of a classic fajita veggie combo and then you can add in any kind of plant-based protein that you like I often tend to go for soy curls but you can also use some cubed tofu or Tempe then you can add a little bit of
Oil and some fajita spices you can really use any spices you like but if you’re looking for a fajita spice blend it’s in the recipe that is linked below for you give them all a toss and then all you got to do is roast them for like
30 minutes and boom your meal is practically made for you now you can choose how you want to enjoy them I often will enjoy them in the bowl if I don’t really feel like eating them in a wrap or a tortilla or if I just don’t
Have any of those on hand and they’re delicious pair them up with some greens and some grains and then you can top it off with some salsa and sour cream or of course you can enjoy them traditionally in a corn tortilla or you can wrap them
Up in like a burrito style situation and it is just such a delicious quick and easy meal that I make all the time you guys moving on to number three in the countdown is this miso mushroom Ramen now I am a noodly kind of girl and sometimes I just crave a nice hot
Steaming bowl of noodly deliciousness and this miso mushroom Ramen never disappoints so the recipe is very simple start by sautéing some aromatics in a stock pot like ginger garlic green onions and then you can add your sliced mushrooms and broccoli and then you’re going to add some miso paste and GOI
Jang plus a little bit of soy sauce these are going to add so much delicious Savory Umami spicy flavor and then to finish cooking them add some mushroom broth or veggie broth and cook until all the veggies are tender and soft and then you can add in a can of coconut milk for
A little extra creaminess if you like and then if you have any extra green onion add that in for another pop of bright flavor and there you have it this meal is always super satisfying and feeling and it’s one of those meals that does not take long at all especially
When you have very little motivation but are just craving something that is so comforting hearty and warming I often of course will pair it with some cooked ramen noodles mine are these brown rice ramen noodles that are packed with extra protein and speaking of protein if you
Want you can always add some tofu or at aame like I add here and this just is always such a satisfying meal that the whole family will love and it comes together in hardly any time at all I’d say definitely under 30 minutes and M
These are just so good and I always make some sort of soup like this once a week Moving on to number two in our countdown is this awesome pumpkin Thai red curry I make curries all the time because they require very few ingredients and are very adaptable to whatever you happen to have on hand so usually how I start my curries is I sauté some aromatics like
Onion and garlic and in this case I added some Thai red curry paste and then to help kind of build the sauce and make it extra creamy I added some tomato sauce as well as pumpkin puree and a can of coconut milk this just makes the
Sauce so creamy and Luscious and then I added some chopped pumpkin now you could use any other vegetable you like if squash or pumpkin isn’t really what you’re feeling like you could use carrots or bell peppers or whatever veggie you want and then you just let
The sauce cook down for about 20 minutes until it deepens in color add a little bit of extra salt and pepper and you are basically done this is so filling because of the extra plant-based protein we added with the chickpeas but I often will make this with tofu or Tempe as
Well and it’s just one of those meals that is so hearty and comforting and satisfying but doesn’t require very much time at all to make it’s a one poot meal and it just always turns out so so delicious it’s something I make pretty much a variation on at least once a week
And it just makes for really quick comforting meals that the whole family will love all right we have reached number one in our countdown which is this awesome instant pot pasta I could not have made this video without including some form of pasta pasta is just one of
Those super easy meals that we all know and love and making it in an instant pot is one of the most convenient ways for us to make our pastas so this is how I often like to make it so I’ll sauté down some onions and mushrooms or garlic I’ll
Add some herbs and Seasonings and then I’ll add a jar of pasta sauce or marinara sauce plus a little bit of extra cooking liquid then I’ll add something like olives or you can add whatever you want and then in this case I added some red wine vinegar to add a
Little bit extra tang and some maple syrup then I added some chickpea pasta now we pretty much exclusively use chickpea pasta because it’s super high in protein which is great if you exercise a lot and you are wanting to eat more high protein protein in your meals and then anyway you just pressure
Cook your pasta until it’s all Dente and then if you want you can add extra greens or any like wilted greens that are in your fridge this is a great way to add a little bit of extra nutrition to your meals then you just let those
Greens Wilt for a few minutes and then your pasta is pretty much good to go I love cooking pasta in my instant pot cuz it’s just so convenient and hands off and it turns out great every time pastas are just so delicious and comforting and the whole family loves pasta each of the
Recipes that you saw in this video today are linked in the video description below for you so if you want a more in-depth look at any of the recipes that you saw in the video you can just scroll down there find the recipe that you want and while you’re down there scrolling
Make sure you hit that subscribe button while you’re add it and hit that like button it really helps boost the algorithm for us and it shows this video to other people just like you thanks so much for watching and I’ll see you guys in another video Bye oh