Easy Meals using what you have at Home (vegan, tasty)

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Instagram: @mina_rome
50+ Recipe Ebook:
Email: minarome.yt@gmail.com
Website: www.mina-rome.com

INGREDIENTS & NOTES

#1 Chickpea Breakfast Tacos

½ can rinsed and drained chickpeas (120g = 4.23oz)
1 onion
olive oil for the pan
a dash of cumin
a dash of paprika
¼ tsp garlic powder
¼ tsp chili powder
(or add any spices however much you wish)
1 ½ tbsp tomato purée
⅓ cup passata (80ml)
⅓ cup vegetable broth (80ml), more if needed
salt to taste

1 tbsp vegan butter
1 ½ tbsp tapioca starch*
⅓ cup + 1 tbsp soy cream** (90ml)
¼ tsp garlic powder
2 tsp white wine vinegar
generous pinch of salt or to taste
optional: pinch of black salt/kala namak for egg flavour
optional: handful of vegan cheese for cheese flavour

1-2 tortillas
other add-ins: spring onion, spinach, parsley, sautéed mushrooms, pickled cabbage …

*can be subbed with cornstarch – the result will be a bit less “fluffy” and more like melted cheese
** soy cream will give you that bright white color and a richer flavour, but can be subbed with oat or soy milk – then the result will be a bit more brown in color and a little more thin, but still tasty (more like cheese sauce)

→ serves 1

#2 Quick Miso Noodle Soup

1 handful of dried mushrooms (like shiitake)
1 clove garlic, finely minced
olive or veg oil for the pot
1 tbsp maple syrup
2 tbsp balsamic vinegar
1 tbsp soy sauce or vegan worcestershire sauce
optional: sriracha to taste (like ½ tsp?)
1 spring onion, chopped
1-2 tsp miso paste
1 ½ cups vegetable broth (375ml)
1 handful frozen peas
2 handfuls frozen edamame (or any other frozen veg you enjoy)
3-4 toasted seaweed sheets

~ 50g glass noodles or sub with rice noodles, regular pasta even (1,76oz)

→ serves 1

#3 Crunchy Vegan “Kaiserschmarrn”

1 cup + 3 tbsp all purpose flour (120g + 3 tbsp)
1 1/4 tsp baking powder
4 tbsp sugar
1 tsp vanilla sugar
1/2 tsp salt

2/3 cup non dairy milk (160ml)
1 tbsp apple cider vinegar
1/3 cup aqua faba = chickpea liquid (80ml)

1-2 tbsp vegan butter for the pan (add 1 before baking and 1 after baking)
1 ovenproof non stick pan

optional: 1 handful of raisins, either add to the pancake mix or to the cooked pancakes before serving

Serve with vegan cream, vegan yogurt, apple sauce, berries, powdered sugar …

serves 2

#4 Tofu & Peanut Rice Bowl

2 servings of cooked rice
for example cook up ¾ cup rice (135g) + 1 ½ cups water (375ml)

For the crispy tofu:

1 block firm tofu, cut into nugget shapes (200g = 7oz)
2 tbsp natural runny peanut butter (sub w almond butter? white tahini?)
1 tsp sriracha
1 tbsp soy sauce
1 tbsp nutritional yeast
1 very generous pinch of salt
all kinds of spices you like
4-6 tbsp water, more if needed

~4 handfuls unsweetened corn flakes
Optional: 1-2 tbsp sesame seeds or crushed peanuts to dip the bites into
!! Another pinch of salt to sprinkle over the bites before baking!!

2 handfuls of frozen broccoli
1/4 cup water (60ml), more if needed
Would recommend adding a bit of fresh lemon juice + salt to the broccoli before serving

Peanut sauce for serving:

1 heaping tbsp natural peanut butter
1-2 tsp soy sauce
1/2 tsp sriracha
1 tbsp lime or lemon juice
Salt to taste
3-4 tbsp water to adjust the consistency, more if needed

Feel free to make more sauce 🙂

Or use these recipes for the tofu:

Basic Crunchy Nuggets:
BBQ Tofu:

serves 2-3

Music used:

intro:
ben camden –
Soft eyez: chantal (song not available on sc anymore)
loopschrauber:
thunderhoodie:
C.James . Losing:
North Takoda – feel it chill:
anja kotar – movie country version:
flughand:
Citrus Avenue:
outro by teen blush:

Much love,
Mina

This video is not sponsored

Intro 0:00
#1 Chickpea Breakfast Tacos 1:30
#2 Quick Miso Noodle Soup 4:36
#3 Crunchy Shredded Pancakes 6:10
#4 Tofu & Peanut Rice Bowl 8:30

Original Source Can Be Found Here