Channel: Tasha’s Mom Life

Category: Howto & Style

Tags: how toplant based mealsvegan mealsplant basedmeal kitweight lossveganpurple carrotquick and easymeal prephealthyfitnessmeal deliverywhole 30meal plan

Description: Try out Purple Carrot using my special link : bit.ly/2o6tNJH Use Coupon Code THATVEGANMOM for $30 off your order!! Recipes (ingredients I used:) * Please watch video for cooking instructions* #1 Tofu Peanut Stir-Fry with Charred Green Beans & Midnight Grains 6 servings 1 1/2 cups Midnight Grains 3 Thai Chilies 23 oz. Organic Extra Firm Tofu 12 oz. Green Beans 2 Tbsp. Sesame Oil 3/4 cup Peanuts 1/2 cup Peanut Butter 1/4 cup Rice Vinegar 3 Tbsp. Chili Garlic Sauce 6 oz. Shredded Red Cabbage - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - #2 Chipotle Plant Based Tacos Pinto Beans: - 1 1/2 cups dry Pinto Beans (soaked overnight) - 4 cups Vegetable Broth - Roasted Vegetables (1 c White Onion, diced + 1/2 Poblano Chili Pepper, diced + 3-4 Garlic, minced + Salt) - 2 Bay leaves - 1-2 cups water - 1 tsp. Smoked Paprika - 1 Tbsp. Cumin Cilantro Lime Rice - 3 cups Water (salt+1 tsp oil) - 1 1/2 cups Long Grain Rice - Lime Juice (used half a lime) - 1/4 cup Cilantro Chipotle Taco "Meat Crumbles" - 2 cups TVP + 1 cup boiling water to rehydrate - 3-4 Tbsp. Chipotle Peppers in Adobo Sauce (blended) - 1 tsp. Garlic Salt - 1-2 tsp. Onion Powder - 1 tsp. Paprika - 1-2 tsp. Cumin --- - 1/2 cup White Onion, diced - 2/3 cup Poblano Chili Pepper, diced - 1 Not Chick'n Bouillon cube - 1-2 tsp Chipotle Peppers (to taste) * optional: 1/2 cup Salsa of choice - 1/4 cup Green onions Creamy Cilantro Dressing: 1/2 cup vegan sour cream 1/4 cup vegan mayo 1/4 cup green onions 1/4 cup cilantro 3-4 tbsp. lemon juice 2-3 tbsp. green salsa white pepper + salt to taste - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - # 3 Tandoori Tempeh with Jeweled Buckwheat & Raita 3 packs tempeh, sliced into triangles 6 cloves garlic, minced 2-3 tbsp. lemon juice 1 tbsp. agave 4-5 tbsp. oil 3 tbsp. tandoori spice salt to taste Bake/Airfryer: 425 degrees (oven) or 360 degrees air fryer for 13-15 min 3 cups water 1 1/2 cup buckwheat groats Cook: 6-8 min. Drain and rinse Raita: 1 cucumber, grated 2 tbsp. lemon juice 5.3 oz cashewgurt unsweetened plain yogurt 1 1/2 tsp. cumin salt and pepper "Jewels" 3-4 cups carrots, cubed 3/4 cup golden raisins Salt - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - # 4 Eggplant Lasagna 1 Eggplant, sliced 1" slices + salt sauce: 1/2 cup white onion, diced 1/2 cup mixed bell peppers, diced 3-4 cloves garlic, minced 1 pack beyond meat hot italian sausage, crumbled 28oz. can crushed tomatoes with basil 14.5 oz fire roasted tomatoes, blended 1 Tbsp. Oregano 1 Tbsp. Sugar 1 cup water salt + pepper Ricotta: 1 pack organic firm tofu, pressed 1-2 tbsp organic olive oil 1-2 tbsp lemon juice 3 tbsp vegan parmesan 1-2 tbsp. nutritional yeast salt + pepper + more olive oil as needed 6-8 cups organic spinach (steam 1-2 min) Oven Ready Lasagna Sheets (used about half pack) *vegan cheese (optional) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Check out some of my other content here : VEGAN KETO PLAYLIST : bit.ly/2Hr1J0m Twin Post Partum Fitness Journey : bit.ly/2OJidzJ My Vegan Twin Pregnancy Playlist: bit.ly/2rVcTiT MEAL PREP videos: bit.ly/2BrJ38L - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 📸 Follow me on Instagram : @tashas.mom.life 💌 Email me: thatveganmom1@gmail.com Thank you ! :) FTC- This video was kindly sponsored by Purple Carrot, however all opinions and experiences were my own :) I thoroughly enjoy this service and think it is a great fit for anyone looking to eat MORE PLANTS!