LUNCH

A Week Of Vegan Lunches | Easy & Delicious Recipes!



Detailed ingredients list below:

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Nachos:
(Serves two)
Cheesy Sauce:
– 3/4 cup vegan aioli
– 1/2 cup plant-based milk (I used soy)
– 1/2 cup nutritional yeast
– juice of a 1/4 lemon
– 1/2 tsp paprika
– 1/4 tsp salt
Bean Mix:
– 1 can black beans, washed and drained
– 2/3 cup quinoa, cooked
– 1 tsp paprika
– 1/4 tsp salt
Served with:
– 1 x 175g bag corn chips
– 1 packet of Amazonia Smoky BBQ Tender Jack (https://www.amazonia.com/tender-jack) (use code DUCKO15 for 15% off Amazonia products)
– 1 tbsp shallots
– sprouts (as desired)

Sausage Rolls:
(Makes 4 sausage rolls)
Filling:
– 1 tin lentils, washed and drained
– 1/4 tin tomatoes
– 1/2 cup quinoa, cooked (sub. rice if no quinoa)
– 1/4 cup shallots
– 1 clove of garlic, minced
– 1 tsp salt
– 1 tsp pepper
– 3 tsp italian herbs
– 2 tsp paprika
Made with:
– 2 sheets of puff pastry (most puff pastry in Australian supermarkets is accidentally vegan – please check ingredients at your local store to be sure)
– 1 tbsp sesame seeds
Baked at 190 degrees celcius for 20-25 minutes (until golden)

Cous Cous Salad:
(Serves two)
– 2 medium sized sweet potatoes, cubed and roasted in olive oil, salt and italian herbs for 40 minutes at 190 degrees celcius
– 1 can chickpeas, washed
– 1/2 cup sundried tomatoes
– 1/4 cup shallots
– 1 cup cous cous, covered in boiling water and left to cook for 5 mins
Served with:
– Sprouts
+ Add avocado if desired

Satay Rice Noodle Salad:
(Satay sauce makes enough for 3 x meals)
Satay:
– 1 tbsp oil
– 1 clove of garlic, minced
– 1 tbsp shallots
– 2/3 cup water
– 1/2 cup peanut butter
– 1/4 cup rice malt syrup (sub. agave or maple)
– juice of 1/4 lemon
– pinch of salt
Tempeh:
– 1/2 block chickpea tempeh (https://www.herofoods.com.au/products)
– 1 tbsp oil
– 1 tsp salt
– 2 tsp nutritional yeast
Roasted for 20 mins at 190 degrees celcius
Served with:
– Rice noodles
– Veggies of choice
– Sprouts
– Shallots

Black Bean Enchiladas:
(Serves one, sauce makes enough for 4)
Bean filling:
– 3/4 tin black beans, washed and drained
– 1/4 cup shallots
– 2 tsp paprika
– 1 tsp onion powder
– 1.5 tsp garlic powder
– 1/2 tsp salt
– 2 tsp oil
Cheese sauce:
– 3/4 cup cashews, soaked for 1 hour
– 1/2 cup nutritional yeast
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/4 tsp salt
– 1/4 tsp pepper
– 3/4 cup water
Served with:
– Taco sauce/enchilada sauce
– 4 x mini tortillas
Baked at 190 degrees celcius for 15 mins

Spaghetti and Meatballs:
(serves two)
Meatballs:
– 1 can black beans, washed, drained and mashed
– 1/2 cup almond meal
– 2 tsp garlic powder
– 1 tsp onion powder
– 2 tbsp nutritional yeast
– 1/2 tsp salt
– 1/2 tsp pepper
– 2 tsp italian herbs
Rolled, and coated in:
– 1/4 cup almond meal
– 1/4 cup nutritional yeast
Baked at 190 degrees celcius for 25 minutes
Served with:
– Spaghetti
– Ready-made pasta sauce
– Almond meal/nutritional yeast coating acting as “parmesan”

Lemon Chickpea Tempeh with Rice:
(serves one)
– 1/2 block chickpea tempeh, sliced into 4 fingers
Lemon Tempeh Marinate:
– juice of 2 lemons
– 1 tbsp rice malt syrup
Lemon Tempeh Coating:
– 1/2 cup almond meal
– 2 tsp nutritional yeast
– 1 tsp onion powder
– 1 tsp garlic powder
– 1/2 tsp salt
Marinated, coated and baked at 190 degrees celcius for 20-25 mins (until golden)
Served with:
– Rice
– Lemon
– Sesame seeds

CAMERA: Sony a5000 & GoPro Hero 3+
EDITING: Adobe Premiere Pro
MUSIC: Epidemic Sound

✰ This video is not sponsored. Products marked with an asterix were gifted to me however opinions are, as always, my own 🙂

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