Vegan Breakfast, Lunch & Dinner Easy Recipes!

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RECIPES from this video: ► TOFU SCRAMBLE: 6 oz (½ package) firm tofu, drained drizzle of avocado oil 2 Tbsp shallot (or onion), diced 1 tsp garlic, minced 1 Tbsp nutritional yeast ¼ tsp turmeric ¼ tsp garlic powder ⅛ tsp paprika ⅛ tsp onion powder pinch of sea salt pinch of black pepper 2 Tbsp vegetable broth or water parsley, chopped In a mixing bowl, combine nutritional yeast, turmeric, garlic powder, paprika, onion powder, salt, and pepper. Whisk to combine and set aside. In a saucepan over medium heat, heat a bit of oil. Add diced shallot (or onion) and minced garlic. Sauté 2-3 minutes, until fragrant. Crumble tofu into the pan, breaking it up with your hands. Pour vegetable broth into seasoning mixture and whisk to combine. Pour broth mixture into the tofu and stir to coat completely. Cook for 2-4 minutes, until tofu is heated through and uniform in color and broth has reduced. Remove from pan and transfer to a plate. Serve with your favorite breakfast accompaniments! (I like toast and fresh fruit!) Per tofu scramble, yields 1: 282 cals | 21F | 9C | 18P ► BUTTERNUT SAGE PASTA: 1 Tbsp avocado oil 1 cup onion, chopped 2 tsp garlic, minced 3 cups butternut squash, cubed salt, to taste pepper, to taste 1½ cups vegetable broth 1 Tbsp fresh sage, finely chopped ¼-½ cup almond milk, or milk of choice (use less milk for a thicker sauce, and more milk to thin it out!) 1 lb (16 oz) pasta of choice (I used cavitappi) Add oil to a pan with onion and garlic. Cook until softened (~2-3 minutes). Add cubed butternut squash and season with salt and pepper. Cook another 6-8 minutes. Once squash is a bit tender, add sage and broth. Bring to a boil, reduce to a simmer, and cook about 15-20 minutes, until squash is very soft. In the meantime, cook pasta of your choice (according to your package directions). Once squash mixture has cooled slightly, transfer to a blender and blend with a bit of almond milk. Add cooked pasta to a large mixing bowl. Pour blended sauce onto pasta and toss to coat. Top with fresh sage and a bit of black pepper, if desired. Serve and enjoy! Per 1 cup serving, yields 8: 254 cals | 3F | 51C | 8P ► SWEET POTATO BLACK BEAN QUESADILLA: 1 Tbsp avocado oil ¼ cup onion, diced ½ cup zucchini, diced (~1 medium zucchini) ½ cup black beans 1 cup mashed sweet potato 2 Tbsp nutritional yeast ¼ tsp garlic powder pinch of salt 4 whole-grain tortillas (fajita size) In a saucepan over medium heat, sauté onions in oil until softened (~2-3 minutes). Add zucchini and cook another 1-2 minutes. Add black beans, toss to integrate, and remove from heat. Add mashed sweet potato to a large mixing bowl, along with cooked veggie mixture. Season with nutritional yeast, garlic powder, and salt. Mix to combine. Add mixture to a tortilla, spreading evenly. Top with another tortilla. Heat a skillet over medium-high heat with a bit of oil or cooking spray. Add assembled quesadilla and cook until lightly browned. Spray top of quesadilla (so it doesn’t stick!) and then flip to cook on the other side. Serve and enjoy! (I recommend allowing your quesadilla to cool slightly before slicing, so it doesn’t fall apart!) Per vegan quesadilla, yields 2: 399 cals | 11F | 67C | 16P Mind Over Munch