What I Eat In A Week (5 days of easy vegan spring meals 🌱)

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Day 1
Breakfast: Toast with Peanut Butter, Banana & Cinnamon
Lunch: Cashew & Beetroot Rigatoni with Spinach
For the Beetroot Cashew Sauce
• 1/2 cup of cashews
• 4 beetroots
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
For the rest of the pasta
• 2 large handfuls of Spinach
• rigatoni for 2

Dinner: Tofu Lime Leaf Curry
For the curry paste
• 1 tbsp ginger
• 1/2 tbsp turmeric
• 4 cloves garlic
• 1/2 a red chili
• 1/2 a red chili
• 1/2 tbsp sugar
• 1 lime, juiced
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1/2 tbsp rapeseed oil
For the rest of the curry
• 2 tbsp rapeseed oil
• big pinch of salt and pepper
• 1 280g block of firm tofu, cubed (we use Tofoo co)
• 200g sugar snap peas
• 1/2 a sweetheart cabbage, sliced
• 5-6 lime leaves
• 2 400g cans of coconut milk
For serving
• 60g white jasmine rice
• 1 spring onion
• coriander
• sesame seeds

Day 2
Breakfast: Chocolate Overnight Oats
https://lovelyjubley.com/easy-chocola...
Lunch 1: Vegan Chilli and Rice
https://lovelyjubley.com/vegan-bean-c...
Lunch 2: Caesar salad
https://lovelyjubley.com/vegan-chicke...
Dinner: Marinara Pasta Bake

Day 3
Breakfast: Potato rostis with Avocado and Tomatoes
Lunch: Leftover Pasta
Dinner: Leftover Lime Leaf Curry

Day 4
Breakfast: Protein Smoothie
Lunch: Salads from our photo shoot
Dinner: Peanut Tofu Stir Fry
https://lovelyjubley.com/peanut-tofu-...

Day 5
Breakfast: Yoghurt, Granola and Bananas
Lunch: Leftover Salad from the shoot
Dinner: Pie and Mash

TIMELINE
0:00 Day 1
3:54 Day 2
8:23 Day 3
11:24 Day 4
14:49 Day 5

#vlog #whatieatinaweek #veganfood #cooking #vegan #veganrecipe