Channel: Mina Rome

Category: People & Blogs

Tags: meal prep veganusing up what you have recipesmeal ideas healthy veganvegan meals simplemeal ideas college studentno food in the house mealsmeals using pantry staplesmeal ideas healthyvegan meal ideas quickvegan meals easymeals for when you have nothing in the fridgemeals low ingredientsusing what you have mealsmeal ideas easynothing in the fridge mealvegan meal ideasmeal prep luncheasy simple mealsvegan studentmeals anyone can make

Description: Hello there! Welcome back! Today’s video is filled with some super simple, tasty and pretty low ingredient recipes. Satisfying and nutritious meals you can make anytime, even on those days when your fridge is not giving you a whole lot to work with! Today’s lineup consists of: Fancy Walnut Pasta, Lentil Sweet Potato Taco Soup, “Cheesy Bacon” Sandwich, Roasted Pepper Tofu Wraps and Homemade Brazilian Tapioca! What’s your go-to meal for when you have “nothing” in your fridge? I might try your idea in a future video! Tag me in your recreation photos over on instagram @mina_rome My 58 Recipe EBOOK: payhip.com/b/9MsP My Meal Planner: bit.ly/3owzNeC Instagram: @mina_rome instagram.com/mina_rome Email: minarome.yt@gmail.com Website: mina-rome.com intro 0:00 INGREDIENTS & NOTES #1 Crunchy Tofu Wraps w Roasted Pepper Peanut Sauce 0:42 for the sauce: 2 bell peppers*, grilled from the jar 3 tbsp natural peanut butter 1 tbsp soy sauce 3 - 4 tbsp unsweetened non dairy milk spices of choice, to taste (i went for this french herb spice mix, so dried herbs + dried garlic + dried onion + a little bit of salt) for the tofu: 200g (7oz) firm plain tofu 2 tbsp all purpose flour ¼ tsp salt other spices of choice, to taste 1 tbsp vegetable oil (get the oil nice and hot before adding the tofu!) also for the wraps: 3 medium tortillas about ¼ iceberg lettuce, shredded a few tsp sunflower seeds fresh basil → yields 3 wraps *ROAST your own peppers! lay 2 bell peppers, seeds removed and cut into strips out on a baking sheet, together with a handful of whole unpeeled garlic cloves. drizzle over 1 tbsp olive oil and add some salt. roast at 190C for 25 minutes or until lightly charred. peel the garlic and add garlic and pepper to a blender, along with all the other ingredients, PLUS 1 tbsp white wine vinegar or lemon juice and 1 tsp sesame or olive oil. The jarred peppers come in vinegar and oil, so that would be missing here :) #2 Fancy Walnut Pasta for One 2:46 2 cloves of garlic 1 handful of walnuts, pecans, cashews or almonds 1 tbsp vegan butter 1 pinch chili flakes ¼ cup white wine (60ml) 100g (3.5oz) short cut pasta generous pinch of salt for the pasta water ⅓ cup (80ml) pasta water, or more if needed 1-2 tbsp vegan parmesan cheese (homemade or store bought) 1-2 tbsp parsley and or 2 handfuls of fresh baby spinach! salt to taste! → serves 1 #3 “Cheesy Bacon” Sandwich 4:11 for the carrots: 1-2 carrots, cut into ribbons ¼ cup white wine vinegar (60ml) ½ tsp salt 1-2 tsp maple syrup ⅓ - ½ cup hot water (80-125ml) for the double layered bacon: 3-4 rice paper sheets (around 15 cm = 6inch) 1 heaping tbsp smokey vegan bbq sauce ½ tsp mustard 1 tsp olive or other veg oil 1 tsp sriracha, optional 1-2 handfuls vegan pizza cheese for the sandwiches: 2-4 slices of bread lettuce, tomato, whatever else you got vegan sour cream, hummus, vegan mayo etc #4 Lentil Sweet Potato Taco Chili 7:03 1 carrot 2 spring onions 1 tbsp olive oil 2 cloves garlic spices of choice, to taste (i did a few dashes of each: chili flakes, cumin, black pepper, paprika, smoke paprika) 2 tbsp tomato purée 1 tbsp soy sauce 1-2 tsp maple syrup or sugar ¾ cup passata, crushed tomatoes (180ml) 2 cups vegetable broth (500ml) 1 handful of cashews 1 small sweet potato (around 7 oz, 200g) if needed: up to 1 cup more water (250ml) salt to taste 1 14 oz (400g) can brown lentils, rinsed and drained tip: partially cover your pot when simmering, then you won’t have to add as much water in the end #5 Homemade Tapioca 9:22 ½ cup tapioca starch (60g), more if needed 3-5 tbsp of water, more if needed pinch of salt 1-2 tbsp desiccated coconut fillings: 2-3 tbsp vegan yogurt ½ banana, handful of frozen berries toppings: melted chocolate ½ banana, handful of frozen berries → yields 1 large tapioca wrap or 2 small ones; I said in the video to add half to the pan, but feel free to create one big one! MUSIC: Intro by BRUCKNER: open.spotify.com/track/6lFE3aWWixcBaZsnAS84I1?si=e91fc6564e6145df Loopschrauber: open.spotify.com/track/63q4IykzdRI3FnLJ9r4HbU?si=6ee280916acc4630 Flughand: open.spotify.com/track/5GATPRJXzC9urHUA4z9Pd8?si=9f5bceb8254a4894 open.spotify.com/track/6xbWtSRDzwBsdcSXIbwM2R?si=8721d19ae21b4ca3 Noah Guy - thmatc.co/?l=B3F76BDE thmatc.co/?l=888977FE When the party’s over piano: soundcloud.com/cameron-mccown-12625833/when-the-partys-over-rough-with-piano-melody much love, mina