Everything I eat in a day as a vegan, with healthy meal prep recipes!
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・ printable recipes ・

breakfast sausage→
Ingredients
1 cup textured vegetable protein
1 cup beef-flavored vegetable broth
1/2 cup chickpea flour
1/2 cup vital wheat gluten
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon fennel optional
1 teaspoon ground sage optional
1 1/2 tablespoons maple syrup
2 tablespoons liquid aminos
1 tablespoon liquid smoke
Instructions
Bring vegetable broth to a boil. Pour over tvp, cover and allow to soak until absorbed, 2-3 minutes.
Stir maple syrup, liquid aminos and liquid smoke into tvp mixture.
In a separate bowl, whisk together all dry ingredients. Add wet mixture and combine. Knead for 3-5 minutes.
For small sausages, divide into 12-15 portions and roll into logs or patties. Alternatively, divide into two large logs. Wrap each portion tightly in cheesecloth or aluminum foil.
Bring an inch of water to a boil in a Dutch oven or wide pot. Arrange sausages on steamer insert, cover and steam for 30 minutes for small sausages, or 1 hour for larger logs. Add more water to the bottom of the pot as necessary.
If desired, brown sausages in a skillet with a little bit of oil before serving.

greek pasta salad →
Ingredients
Greek-Style Dressing
1/3 cup tahini
2 tablespoons red wine vinegar
juice from 1/2 lemon
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon dried basil
salt and pepper to taste
water to thin out
Pasta Salad
8 oz dry pasta
1/2 cup dry green lentils
2 cups vegetable broth
1 bay leaf
Salad Ingredients
1/2 cup chopped cucumber seeds scooped out
1/2 cup chopped tomato seeds removed
2 tablespoons thinly-sliced red onion
1 roasted red bell pepper chopped
1/2 can artichoke hearts chopped
1/4 cup kalamata olives seeded and chopped
1 tablespoon dill
Instructions
Cook pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
Boil lentils in veggie broth with bay leaf until tender, about 20 minutes. Drain and rinse with cold water to stop cooking. Discard bay leaf. Set aside.
Combine all ingredients for dressing. Whisk in extra water, 1-2 tablespoons at a time, until creamy consistency is achieved.
Combine pasta, lentils and prepared veggies. Toss with desired amount of dressing (you may have leftover dressing).

black bean brownies → https://goo.gl/Y6uNzt

・ products used ・
meal prep containers → http://amzn.to/2Ey6D9j
vital wheat gluten → http://amzn.to/2sjzQzN
textured vegetable protein → http://amzn.to/2EhLyR2
banza chickpea pasta → http://amzn.to/2C87nfN

・ connect with me ・
instagram → @sarahsvegankitchen_
facebook page →   / sarahsvegankitchen  
email → [email protected]
pinterest →   / sarahsvegankitchen  

・ about this video ・
filmed with canon t5i → http://amzn.to/2BlkD1u
edited with final cut pro x
music → “lights” by vexento
   • Vexento - Lights  

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