Channel: Jess Beautician

Category: Howto & Style

Tags: collegelunchquicksaladweekdaydiscountsimplecompetitionmonhighschoolproteinprepsnacksplanmushroombudgetideaseasyplanningbakedbagelmealspestoweekcodefruitadultsboxinspirationvegetablesweeklyquichehummushowbentopastavegetarianingredientslunchesfreewinkidsgiveawayaffordableoatsjessveganbeauticianmealhelpbaconunifasthealthytofreshwrap

Description: Shop monbento: smarturl.it/jessbeautician-MB. This video is sponsored by monbento. Congratulations to Louise Coghlan who is the winner of this giveaway! This giveaway is now CLOSED - thank you to everybody who entered! ------------------------------------------------------------------------------------------------------------------------- DISCOUNTS: 20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): tidd.ly/3Dk135b 20% off Evolve Beauty: prz.io/Y99Pe0qtE* 20% off Dame sustainable period products with code JESSBEAUTICIAN: bit.ly/3qm3Mac* ---------------------------------------------------------------------------------------------------------------------------- MUSHROOM ‘BACON’ 1/3 cup ketchup 2 tbsp maple syrup: amzn.to/3JQqRbC* 2 tbsp soy sauce: amzn.to/36rNdCU* 1 tsp liquid smoke 1 tsp smoked paprika 1/4 tsp salt 1/4 tsp black pepper 3 king oyster mushrooms, sliced (or 200g any mushrooms) Mix the marinade together. Brush over the mushroom slices on a non-stick baking tray and bake for 30 mins, turning over halfway through. TOFU SPINACH & TOMATO CRUSTLESS 'QUICHE' 1/2 block silken tofu: amzn.to/3jMQy2h* 2 tbsp chickpea flour: amzn.to/3JU0gKO* 2 tbsp nutritional yeast: amzn.to/36luCYX* 2 tbsp oat milk 1 tsp English mustard 1/4 teaspoon onion powder 1/4 tsp paprika 1/4 tsp kala namak: amzn.to/3jQ2eS1* Pinch sea salt 1/4 tsp black pepper Small handful spinach, shredded 4 cherry tomatoes, halved Whisk the tofu, chickpea flour, nutritional yeast, milk, mustard, onion powder, paprika, kala namak, salt and pepper until combined. Add the spinach and mix through. Place in silicone baking mould, press in the tomatoes and bake at 180 degrees celsius for 30 mins. YOGHURT-OAT BAKES 1/4 cup vegan vanilla yoghurt 2 tbsp oats 1 tsp ground flaxseed 1/4 tsp vanilla extract 1 tbsp maple syrup (optional) 1/4 cup fruit (berries, apple etc) Mix together the yoghurt, oats, flaxseed, vanilla extract, maple syrup and fruit until combined. Place in silicone baking mould and bake at 180 degrees celsius for 30 mins. EGG MAYO 1/2 block silken tofu 2 tbsp vegan mayo 1 tsp English mustard 1/4 tsp paprika 1/4 tsp kala namak Pinch salt 1/4 tsp black pepper 2 tbsp chives Mix the vegan mayonnaise with the mustard, paprika, kala namak, salt and pepper until combined. Add into the tofu with the chives and ‘chop’ with a spoon until well mixed. ---------------------------------------------------------------------------------------------------------------------------- MONDAY - Mushroom ‘Bacon’ BLT: Toasted bagel, vegan mayo, chives, tomato slices, lettuce, ‘Mushroom ‘Bacon’ - Cucumber slices, lentil chips & hummus in sauce cup - Yoghurt, berries & pumpkin seeds TUESDAY - Tofu Spinach & Tomato No-Crust Quiche (see recipe above) with chives - Olive bread, salad & vegan pesto in sauce cup - Vegan yoghurt - Blueberry Yoghurt-Oat Bake (see above) WEDNESDAY - Spinach, Tomato & Mushroom ‘Bacon’ Pesto Pasta Salad 1 portion pre-cooked pasta 4 slices mushroom ‘Bacon’, chopped 1/4 cup vegan red pesto Handful baby plum tomatoes, quartered Handful spinach - Mixed salad with olive oil & balsamic vinegar dressing in sauce cup - Vegan yoghurt with tangerine, raspberries & chocolate coated almonds THURSDAY - Tofu ‘Egg’ Mayonnaise Wrap with Mushroom ‘Bacon’ 1 tortilla wrap Tofu ‘Egg’ Mayonnaise (see above) 4 slices Mushroom ‘Bacon’ (see above) Handful spinach - Salad, olive oil & balsamic dressing in sauce cup - Raspberry Yoghurt-Oat Baked (see above) - Berries FRIDAY - Hummus, Veggie & Pesto Bagel 1 toasted bagel 3 tbsp hummus 2 tbsp vegan red pesto 3 slices tomato 4 slices of cucumber 3 slices of red onion Handful spinach - Vegan cheezy tortilla chips, hummus in sauce cup - Berries, Trek Lemon Flapjack ---------------------------------------------------------------------------------------------------------------------------- SHOPPING LIST: 200g mixed mushrooms 2 large tomatoes 1 bag spinach & rocket salad mix 1 head lettuce 1 red onion 1/2 cucumber Small punnet baby plum tomatoes Fresh chives 1 block silken tofu: bit.ly/34WTntj* Hummus (homemade/store-bought) Vegan green/red pesto (homemade/store-bought) Wholewheat bagels Tortilla wraps Pasta Snacks: vegan yoghurt, fruit, chocolate, crisps, bars. etc. CUPBOARD/FRIDGE STAPLES: Ketchup, oil, maple syrup, soy sauce, liquid smoke, smoked paprika, paprika, chickpea flour, nutritional yeast, English mustard, kala namak, vegan mayO, vanilla extract, salt, pepper. [Gift] Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest. Links Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.