Channel: Jess Beautician

Category: Howto & Style

Tags: collegelunchquicksaladchipsdiscountsimplemonhighchickpeasschoolharissaproteinprepfromsnacksbudgetrecipeseggsworkveganaideaswrapseasytakeyoghurttofunocodeweekcajunsnackfruitaheadlazyadultsrecipeboxinspirationweeklyhowveganobentopastaofvegetarianeatingredientsfridaylunchesfreemakeonkidsmondayaffordablegomoroccanjessvegancheapbeauticianthemealunihelpwhatfasthealthyfishmeattofreshdairy

Description: Get 10% off monbento with code JESSBEAUTICIAN here: smarturl.it/jessbeautician-MB. This video is kindly sponsored by monbento. KITCHENWARE: Baking tray: bit.ly/3pDTLSi* Mixing bowl: nomliving.com CAJUN #VEGAN TOFU ‘CHICKN’ & VEGETABLES 1 large block firm tofu: bit.ly/37Q5xnc* 2 tbsp oil Juice 1/2 lime 1 tbsp garlic puree: amzn.to/3sykqRY* 1 tbsp maple syrup: bit.ly/3ftULHp* 1 tsp soy sauce: amzn.to/3siYhqx* 1 tsp smoked paprika 1 tsp onion granules 1 tsp dried herbs 1 tsp cumin 1/2 tsp dried chilli flakes 1/4 tsp cayenne Salt & pepper 1 white onion, sliced 1 red and green bell pepper, sliced 4 small corn on the cob Mix the oil, lime juice, garlic puree, maple syrup, soy sauce, smoked paprika, onion granules, herbs, cumin, dried chilli, cayenne, salt and pepper together in a small bowl. Break the tofu into chunks into a larger bowl, then pour in the marinade and toss to combine. Place the sliced peppers and onion on a baking tray, scatter over the tofu ‘chicken’ and gently combine everything together. Take the corn-on-the-cobs and nestle them in the tray. Place in the oven to bake at 180 degrees celsius for 20-25 minutes. Once baked, leave to cool then mix in a handful of coriander and store in an airtight container. HARISSA VEG & CHICKPEA BAKE 1/2 small cauliflower, broken into florets 1 aubergine, sliced 1 can chickpeas, rinsed & drained: bit.ly/3wc81pU* 1 lemon, sliced 10 black olives, halved 1 tbsp oil 4 tbsp harissa: amzn.to/3doVOFB* Salt & pepper 200g tomatoes-on-the-vine Handful parsley Add the cauliflower, aubergine, chickpeas, onion, oil, olives, harissa, salt and pepper to a bowl and toss to combine. Spread out evenly on a baking tray then nestle in the tomatoes-on-the-vine. Place in the oven to bake at 180 degrees celsius for 20-25 minutes. Once baked, leave to cool then mix in a handful of parsley and store in an airtight container. MONDAY - CAJUN TOFU ‘CHICKN’ & VEGETABLE WRAP 1 tomato tortilla Salad 1 avocado 1/3 of the Cajun Tofu & Vegetable tray bake Coconut yoghurt: bit.ly/3rF1EI4* Tomato salsa: amzn.to/3weuToL* - Corn-on-the-cob - Coconut yoghurt & mango, blueberries - Chia chips: amzn.to/32bDMli & hummus in sauce cup TUESDAY - HARISSA CHICKPEA & VEG WITH COUSCOUS 1 portion pre-cooked couscous 1/2 of the Harissa Veg & Chickpea tray bake Coconut yoghurt in sauce cup Parsley - Berries & Trek White Chocolate & Raspberry Protein Flapjack: amzn.to/2PSfdr4* - Salad & vine tomatoes WEDNESDAY - CREAMY CAJUN TOFU ‘CHICKN’ & VEG PASTA 1 portion pre-cooked pasta 1/3 of the Cajun Tofu ‘Chicken’ & Vegetable tray bake 1 tbsp coconut yoghurt: bit.ly/3rF1EI4* - Corn-on-the-cob & salad - Berries, Nakd Strawberry Sundae bar: amzn.to/3a5igCW* THURSDAY - HARISSA CHICKPEA & VEG WRAP 1 tomato tortilla 2 tbsp hummus Salad 1/2 of the Harissa Veg & Chickpea tray bake 1 tsp Harissa Parsley - Chia chips: amzn.to/32bDMli* & hummus in sauce cup - Berries & kiwi FRIDAY - CAJUN TOFU ‘CHICKN’ & VEGETABLES WITH QUINOA 1 portion pre-cooked quinoa 1/3 of the Cajun Tofu ‘Chicken’ & Vegetable tray bake 1/2 avocado Chia chips: amzn.to/32bDMli 1 corn-on-the-cob, shaved 1/2 lime Coriander - Coconut yoghurt & berries - Salad, corn-on-the-cob & vine tomatoes Disclaimer: This video is sponsored by monbento. [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. Affiliate 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.