Скачать или смотреть Vegan What I Eat in a Day

I hope you enjoyed this plant-based food dairy video, let me know in the comments which video you wanna see next!🥰the macros for each recipe is in the video captions including serving size and recipe measurement. At the end of the video there's the total calories for my day, proteins, fats.

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1. Breakfast:
Vegan Protein Pancakes
2 teaspoons Apple Cider Vinegar - or lemon juice
1 cup Unsweetened Almond Milk - or non-dairy milk you love
1 cup All-Purpose Flour - or white whole wheat flour
⅓ cup Plant-based Vanilla Protein Powder - pea powder works the best (40g/1.4 oz)
½ teaspoon Salt
2 tablespoons Sugar - we used sugar-free erythritol or coconut sugar
1 tablespoon Baking Powder

Instructions
In a mixing bowl, whisk almond milk and apple cider vinegar and set aside while measuring the remaining ingredients. In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, baking powder, sugar, and salt. Stir the almond milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lump. It should be pretty thick, and that's normal. Warm a pancake griddle greased with a tiny bit of coconut oil over medium heat. Scoop 2 tablespoons of pancakes batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk. Cook the pancake for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until it puffs.
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2. Vegan Protein Pasta Salad
Ingredients:
250 g uncooked red lentils pasta or chickpea pasta
1 large cucumber
12 cherry tomatoes
1/3 cup marinated green olives
1/4 cup vegan feta

Salad dressing
2 tablespoon garlic infused olive oil
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
Instructions
Cook pasta regarding packaging instructions. Drain, rinse under cold water and let them cool down.
Chop vegetable roughly, add in a mixing bowl with the cold pasta.
Make the salad dressing stirring the 3 ingredients together and pour on top of the salad. Toss the salad, serve with vegan feta and bagel seasonings
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3. Snack 1: Papaya Protein Yogurt

1/2 cup vegan vanilla yogurt
1 scoop protein powder I use pea vanilla protein powder
2-3 tablespoon almond milk or soy milk

Instructions:
Cut papaya in half, remove seeds.
In a bowl, stir the 3 ingredients above, fill the papaya with the protein yogurt and serve with 1 tablespoon of nuts or granola

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4. Dinner: Marroccan Sheet Pan
1 can cooked chickpea (15oz),drained
250g tofu, pressed
2 tablespoon Avocado oil, divided
2 tablespoon maroccan seasonning, divided
2 large agria potatoes, peeled
1 butternut squash, peeled, desedeed
Hummus sauce:
1/3 cup hummus
2-3 tablespoon water

Pita bread to serve

Instructions
Preheat oven to 400F(200C). Line a large baking sheet with parchment paper.
Chop the butternut squash and potatoes into large cubes, add in a large mixing bowl with the drained chickpea.
Drizzle oil and spices on top and toss to coat evenly
Transfer on the baking sheet in a single layer
Make space for the drained tofu block, add in the center of the pan coat on both sides with the remaining oil and rub the remaining spices on both sides.
Bake for 30 mintues until the veggies are fork tender.
Serve with a drizzle of hummus - I mix 1/3 cup hummus with a bit of water to make a sauce. Eat in a wholegrain pita
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5. Night Protein Snack Banana Protein Mug Cake

Ingredients
¼ cup Mashed Banana - equivalent 1 small banana
3 tablespoons Unsweetened Almond Milk - or any dairy-free milk
3 tablespoons Oat Flour
2 tablespoons Vanilla Protein Powder
1-2 tablespoons Crystal Sweetener of Choice - I used sugar-free erythritol or coconut sugar
½ teaspoon Baking Powder
Optional
2 teaspoons Vegan Dark Chocolate Chips - optional

Instructions
In a microwave-safe coffee mug (minimum size 1 cup/250ml) stir together mashed banana and almond milk.
Whisk together the dry ingredients: oat flour, protein powder, sweetener, and baking powder. Set aside.
Combine the dry ingredients to the wet until a cake batter forms.
Sprinkle a few extra chocolate chips on top if desired.

Microwave on high power (800W) for about 90 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully, it is hot! Check the texture. It should be moist and soft and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done – no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.
Serve the banana protein Mug Cake immediately.