Eating 1 Vegan Meal Per Day in January (Part 1)

I'm eating 1 unique vegan meal every day for the month of January, 20203. Here are my first 7 days and meals.

[NUTTY OATMEAL]

1/2 cup quick oats
1 cup almond milk
A dash salt
1 TBS maple syrup
1/4 tsp hazelnut extract
2 TBS chopped pecans
2 TBS golden raisins
A dash cinnamon
A dusting of fresh nutmeg

1. Mix the first 5 ingredients together in a microwave-safe cereal bowl. Microwave on high for 1.5-2 minutes. Give it a good stir at the end. (*if you’re starting with cold milk, you may need to cook it even longer than 2 minutes. Check on it every 30 seconds)

2. Dust with cinnamon and nutmeg and top with pecans and raisins.

vid: https://bit.ly/3W3k5Wo

[SMOOTHIE]

1 cup oat milk
1 banana
2 TBS peanut butter

Blend until smooth.
vid: https://bit.ly/3GP1w3F

[IMPOSSIBLE CHEESEBURGER]

1/3 of a pack (4 oz) Impossible burger meat
1 burger bun
2 slices vegan cheese
1 piece green lettuce, shredded
1 tbs minced white onion
5 slides pickle
Ketchup and mustard

1. Form the Impossible meat into a patty (the size of the bun—not bigger! It doesn’t shrink like real meat does) on a paper towel and sprinkle with salt and pepper.

2. Fry in a pan on medium-high heat about 2-4 minutes per side.

3. After the first side is cooked, carefully flip (it falls apart easily) and top with 2 slices vegan cheese. Cover with a lid to melt the cheese (it doesn’t melt very well, so don’t worry if the cheese barely melts.)

4. Toast your bun while your burger is cooking on the second side. Then put everything between the buns and eat.

[IMPOSSIBLE TACOS]
(makes 8 tacos or 2 servings total)

2/3 of a pack (8 oz) Impossible burger meat
2 tbs minced white onion
1 clove minced garlic
1/2 cup tomato puree
Chili powder, cumin, black pepper, cayenne pepper, sugar, and salt to taste
Water as needed

8 corn taco shells (or if you want to make your own shells from scratch, see my video on making your own corn tortillas here: https://www.youtube.com/watch?v=eGbJDBxhoK0 then go watch Brian Lagerstrom’s video on hard shell tacos here: https://www.youtube.com/watch?v=u-cvyA-TyNU )

1-2 leaves green lettuce, shredded
1-2 pieces vegan cheese, cut into shreds
2-4 TBS minced white onion
2-4 TBS salsa verde (or whatever salsa you like. Or chopped tomatoes. Whatev.)
2-4 TBS minced fresh cilantro

1. Sautee the Impossible meat with the onion on medium heat until the “meat” loses most of its pink.
2. Add the garlic and the spices and sautee for a minute until fragrant.
3. Add the tomato puree and stir everything together, then add some water (about a half cup? I didn’t measure it.)
4. Gently simmer the mixture until it becomes paste-like in consistency.
5. Serve the Impossible taco filling in taco shells with the condiments.

[MAC’N’FAKE CHEESE]

1 TBS vegan butter
1/2 cup almond milk
4 slices vegan cheese, cut into tiny pieces
1/8 tsp each: Cayenne pepper, black pepper
Salt to taste
1 1/3 cups short pasta of your choice

1. Boil some salted water in a pot.
2. While the water is coming to the boil, in a separate pot on medium-low heat, melt the vegan butter. Then add the almond milk. Once that’s warmed through (about a minute), add the spices and the vegan cheese. This will take FOREVER to melt, so be patient and stir it occasionally. Don’t turn up the heat. Just keep it low and slow.
3. When the water comes to the boil, add the pasta and cook according to the package directions (about 8-10 minutes.)
4. When the pasta is cooked to your liking, drain it and stir it in with the cheese sauce.

vid: https://bit.ly/3XjJZ9n

[SOY MASALA CHAI]

A mug of sweetened soy milk
1 tsp assam black tea leaves
2 tsp chai masala (green cardamom, candied ginger, cinnamon stick, clove, and black peppercorns)

1. Dump all the ingredients into a small pot on medium-low heat on the stove.
2. Cook slowly, stirring once or twice for about 5-10 minutes or until the mixture starts to simmer.
3. Pour the tea through a strainer back into the mug you used to measure the milk.

[PUMPKIN PUDDING]

In a medium-sized pot on medium-low heat, combine:

1 and 3/4 cups sweetened soy milk
¾ cup butternut squash (or pumpkin) puree
2 TBS brown sugar
1/8 tsp salt

Heat the ingredients until barely simmering. Meanwhile, in a small bowl, combine:

2 TBS corn starch
¼ cup sweetened soy milk

Stir well until smooth. Add to the pumpkin mix once it’s almost started to simmer. Stir frequently until the mix simmers, then whisk quickly for a good minute or 2 until pudding thickens. Big bubbles should pop to the surface.

Take off the heat and stir in:
¼ tsp vanilla extract

Pour into 2-4 ramekins. Cover (press plastic wrap down on the pudding if you don’t want a skin to form) and refrigerate 6 hours or overnight.

vid: https://bit.ly/3QDWevn

Timestamps:
00:00 gimme dem plants!
0:25 oatmeal
2:10 smoothie
3:16 Impossible burger
7:03 Impossible tacos
11:35 mac’n’ fake cheese
13:56 soy chai
16:31 pumpkin pudding
18:07 closing thoughts

Видео Eating 1 Vegan Meal Per Day in January (Part 1) канала Sarah Loves Food