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Hey there, my name is Natasha and in this video I show you some tasty plant- based / vegan recipes that I meal prep for my kids! Hope you find this helpful and if you did, please give the video a thumbs up!
Check out some of my other content here :
VEGAN KETO PLAYLIST : https://bit.ly/2Hr1J0m
Twin Post Partum Fitness Journey : https://bit.ly/2OJidzJ My Vegan Twin Pregnancy Playlist: https://bit.ly/2rVcTiT
MEAL PREP videos: http://bit.ly/2BrJ38L
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RECIPES
(*Please watch the video for cooking directions)
1.) Sweet Potato Hash
– 1 bag Sweet Potatoes (8 small), cubed
– 1/2 cup Red Onion, diced
– 5 garlic cloves, mince
– 2 cups (16 oz) precooked lentils
– 1.5 tsp. Onion Powder
– 1.5 tsp Smoked Paprika, Garlic, Chili & Chive Spice Mix (sub for smoked paprika + garlic powder)
– 1 vegetable bouillon cube
– 1-2 Tbsp. Grapeseed Oil
– 2-3 cups Organic Spinach, chopped
Steam 5 min at a time, mix and continue to cook with lid partially on
After they are partially cooked/soft, remove lid and brown them. (optional to bake for more crispiness)
Add lentils and other ingredients, stir to combine.
2.) PB Cereal Bars
– 2-3 Tbsp. Vegan Butter (I used Miyoko’s, but Earth Balance works too!)
– 1 pack Dandies Vegan Marshmallows
– Thrive Market Creamy Peanut Butter (I used practically the whole pouch, about 8 oz)
– 1/2 bag One Degree foods Sprouted Oats O’s
Melt Butter and Marshmallows until combined/gooey
add in cereal, mix to combine (Note: Don’t add too much or else it won’t stick well). Place in a pan and press firmly together.
Refrigerate for 8-10 min until set/hardened. Cut up in squares and store at room temp.
3.) Broccoli and Cheese Casserole
– 1 bag Thrive Market Organic Fusilli Pasta
– 2 Tbsp. Earth Balance Butter
– 4-5 Garlic Cloves, mince
– 1 small sweet onion, chopped
– 1 “not chick’n” bouillon cubes
– 2 Tbsp. Thrive Market Organic White Flour
– Vegetable Broth (a couple slashes to make the ROUX + more for sauce, used about 2-3 cups)
– 1 tsp. Organic Onion Powder
– 1 tsp. Ground Mustard
– 1 tsp. Garlic Powder
– 1 tsp. Thyme
– 1 can Organic Coconut Milk
– 3 carrots, peeled + sliced
– Celery Salt (to taste, I put 1 tsp.)
– Black Pepper (to taste)
– 1 pack Daiya Zesty Cheese Sauce
– 3-4 Tbsp. Nutritional Yeast
– 3-4 Heads of Broccoli, chopped (about 2 cups)
– Splashes of Soy Milk (or other plant milk) to casserole pan if too dry
– 1 cup Panko Breadcrumbs
– Thrive Market Vegan Parmesan, Sprinkle on top
Preheat OVEN 400 degrees, bake 20-25 min
4.) Tofu n Veg in a Pan
– 3-4 Tbsp Grapeseed oil
– 1 pack Firm Tofu, cubed (optional to press *recommended*)
– 1 can Garbanzo Beans, drained + rinsed
– 1 small onion, sliced
– 1 Red Bell pepper, sliced
– 1 packet mushrooms, cubed
– 3-4 Zucchini, cubed
– 3-4 heads Broccoli, chopped
– 2 cups Brussel Sprouts, halved
– Grapeseed Oil 2-3 Tbsp to roast veggies
– Himalayan Salt or Garlic Salt
BAKE AT 400 DEGREES FOR 15 mins (flip/mix) bake another 15 minutes and continue mixing until it is crispy
Add Marinade/Sauce towards the last 10-12 min of baking so it doesn’t dry out completely 😉
Jazmin Rice
– 1 cup, rinsed
– 2 cups water
Cook in Rice Cooker
Sauce
– 1/2 tsp. Ginger, minced
– 4-5 Garlic cloves, minced
– 3 tsp. Corn Starch
– 1/3 cup Thrive Market Coconut Amino Sauce
– 1 tsp. Sesame Oil
– 2 tsp. Organic Rice Vinegar
– about 3/4 cup Vegetable Broth
– 1 Tbsp. Brown Sugar
* Add Sauce to the last 10 min of baking time so it doesn’t burn out
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