Healthy 10 Minute Lunch Ideas! (vegan, delicious)
Hi hello and welcome! This video features 5 delicious, easy, simple and pretty healthy vegan meal ideas. These recipes will only take you around 10-15 minutes so they’re perfect for a quick online school/work lunch break.
More Vegan Lunch Recipes here:
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✨INGREDIENTS✨
#1 Sweet Potato Peanut Bowl 0:00
1 medium sized sweet potato (something like 400g or 14 oz)
1-2 handfuls of small cut frozen vegetables ( let them defrost by boiling the veggies alongside the sweet potato, adding them 4-ish min before the potato would be done)
for the peanut sauce:
2 tbsp natural peanut butter
3/4 tbsp soy sauce
the juice of ½ lemon
spices of choice to taste (i added ¼ tsp smoked paprika + ¼ tsp ras el hanout)
3 tbsp of non dairy milk or water to adjust the consistency, add more if needed
→ mix well until smooth and creamy
→ add salt to taste if needed
→perhaps add fresh spinach, roasted peanuts, grated carrot, flavoured tofu to your bowl
If you don’t like the soft texture of cooked sweet potato, perhaps roast the chunks: marinated them in a little bit of oil, add salt and other seasonings, lay the chunks out on a sheet with parchment paper and bake them for around 30 minutes at 200C or until they’ve gotten some nice color.
serves 1-2
#2 Kimchi Zoodle “Quesadilla” 2:40
1 zucchini
1 clove of garlic
oil for the pan
½ tsp lemon zest
salt, seasoning to taste
2 small – medium sized tortillas
½ avocado or 1 tbsp hummus
a squeeze of lemon juice
vegan kimchi
a handful of brown lentils or other lentil, bean of choice
a handful of vegan pizza cheese
optional: extra mashed avocado or hummus to smear on the second tortilla
serves 1
#3 Sundried Tomato Tofu Toasts 4:21
1 block firm plain tofu (200g = 7oz)
7-10 sundried tomatoes, marinated in oil
1 ¼ tbsp white wine or balsamic vinegar
1 tbsp tomato purée
a generous pinch of salt or to taste
3 tbsp non dairy milk
1 tbsp extra virgin olive oil, optional
spices of choice to taste
toast, cherry tomatoes, vegan cheese balsamic glaze
→ yields enough tofu spread for about 6 toasts
→ lasts up to 3 days sealed in the fridge
#4 Sweet and Sour Noodles 5:43
~125g noodles of choice (4,4oz)
1 clove garlic, finely chopped
1 tbsp corn starch
1 tbsp soy sauce
2 ½ tbsp date or rice syrup
1 tbsp miso paste
3 tbsp balsamic vinegar
100ml water (⅓ cup + 2 tbsp)
→ once you combine sauce + noodles taste test and see if you need salt and extra spices
topping ideas: avocado, peppers, carrots, tofu, brown lentils, sesame seeds
serves 1-2
#5 Blueberry Sweet Potato Smoothie Bowl 7:35
150g-175g sweet potato chopped and peeled (5.3oz – 6.17oz)
150g frozen blueberries (1 cup)
a handful of frozen raspberries
1 tbsp ground flax seeds
½ tsp vanilla
¼ tsp cinnamon
1 tbsp vegan vanilla protein powder
½ tbsp ground hemp seeds, optional
⅓ cup non dairy milk or orange juice (80ml)
my toppings were whole wheat cereal, green apple, a sprinkle of coconut sugar and a squeeze of lemon juice
serves 1
???? MUSIC ????
intro by Your Neighbors:
flughand:
jeremy sullivan:
trees and lucy:
Grace Chiang – midnight –
outro by Yot Club
Much love,
Mina
this video is not sponsored
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