WHAT I EAT IN A WEEK VEGAN | Loaded Smashed Potatoes & Emptying the Fridge #025

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RECAP
0:00 Cheeze & Crackers
0:21 Udon Stir Fry
0:46 Pink Grapefruit
1:29 Croissant Toast
1:34 Veggie Prep
2:23 Cabbage
4:29 Loaded Smashed Potatoes
7:27 Harissa Roasted Mushrooms
8:18 Baked 'Feta' Pasta
8:28 Homemade Veggie Stock
8:55 Museli
10:00 Roasted Tomato Soup & Croissant Grilled Cheeze
10:40 Grapefruit Syrup
RECIPES

UDON STIR FRY
1 pack udon noodles
1/2 cup kimchi
1/2 cup mung bean sprouts
2 tbsp tangy gochujang
2 tsp garlic, minced
CABBAGE
1/2 large onion, sliced
1/2 head of cabbage
1/2 tsp turmeric powder
1 tsp garlic, minced
salt + pepper to taste
LOADED SMASHED POTATOES
*see previous episode https://youtu.be/mH8ZoLofK1U
baby yukon gold potatoes
vegan sour cream
chive
seitan bacon
vegan cheddah
HARISSA ROASTED MUSHROOMS
2-3 shredded trumpet mushrooms
1 tbsp harissa sauce
1 serving rice
BAKED 'FETA' PASTA
*see previous episode https://youtu.be/je0AysM9jYM
HOMEMADE VEGGIE STOCK
*see previous episode https://youtu.be/D6qhpr1MhIU
MUSELI
1/2 cup oats
2 tsp sunflower seeds
3 tsp walnut pieces
3 tsp hemp seeds
2 tsp coconut flakes
5 oz coconut yogurt
1 tbsp almond milk
1/4 tsp vanilla extract
mulberries (optional)
ROASTED TOMATO SOUP & CROISSANT GRILLED CHEEZE
*see previous https://youtu.be/G9PEzzMemG8

GRAPEFRUIT SYRUP
*see previous https://youtu.be/pDWwgi_dFPQ
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