In this video, I am breaking down another week of plant based meals and prep! These recipes have been vetted by my family of five, including a 20 month old, 4 year old and 6 year old! Use these recipes to plan out your week, know what products to get or AVOID and know what to expect in your progress! Even if you aren’t vegan / plant based, these meal ideas are great for those who just want to try some healthier recipes or incorporate more plant based meals into their family routine. All of these have been KID APPROVED!
Make sure to comment below and let me know which of this weeks recipes you are most looking forward to trying!
See you next week for more plant based recipes!
WATCH Valentine Day HERE:
WATCH Sushi Week HERE:
WATCH Quiche Week HERE:
B12 Spray We Use:
Find my Instant Pot HERE:
Find my Blender HERE:
Find my Griddle HERE:
Recipes shown in this video (not affiliated):
Cauli-Power Fettuccine Alfredo
Tofu “Chicken” Strips – Season (salt, pepper, Italian seasoning, lemon juice), coat in cornstarch, bake 400 for 20 mins (flip halfway), sauté a few minutes with more seasoning (lemon juice, parsley, red pepper flakes, garlic, onion powder).
Tofu “Chicken” Hibachi – Boil carrots 10 mins, sauté with vegan butter and teaspoon of sweetener. Sauté choice of veggies and cubed tofu. Add soy sauce, sesame oil (1/2 teaspoon), garlic powder, onion powder and sesame seeds as desired. Mix in carrots. Serve over rice with soy sauce and white sauce.
Yum Yum Sauce
Next Level Enchiladas
Cilantro-Lime-Garlic Cashew Cream
1 Pot Red Lentil Chili
Baked Chili Cheese Fritos
Fluffiest Vegan Pancake (we added vegan chocolate chips)
Baked Spaghetti with Marinara and White Sauce – Mix cooked spaghetti with marinara, cooked meat substitute of choice (we sautéed beyond ground beef), 1/2 jar of marinara, white cheese sauce and 1/2 cup of shredded vegan cheese. Top with rest of marinara and 1/2 cup of shredded cheese. Bake at 350 for 25 minutes or until cheese is melted.
Biscuit and Gravy with Tofu Scramble – Sauté meatless crumbles in Instant Pot, add 1/2 cup vegetable stock, pressure cook 3-5 mins, add 3 cups milk mixed with 1/2 cup flour. Season with salt and pepper and sauté on low until thick. Serve over vegan biscuits. Sauté crumbled tofu with vegan butter, salt and pepper, dash of turmeric, nutritional yeast and herbs (we use Herbs de Provence).
Whipped Almond Ricotta
Vegan Coffee Cake – Cinnamon Streusel Cake / Muffin
Crispy Tofu (no sauce)
Vegan Tarter Sauce (add mustard slowly and taste)
I am so glad you found my channel and are enjoying one of my videos! Please stop by my channel page for more videos like this and make sure to subscribe!
CAMERA GEAR USED:
○ My camera:
○ My 22mm lens:
○ My softbox lighting:
○ My tall tripod:
○ My small tripod:
○ My computer:
○ My camera microphone:
○ My desktop microphone: