veganuary ep. 2: what I eat in a day

Hi! Here are the recipes from episode 2 of my veganuary series over on YouTube! If you haven’t watched the video yet, be sure to check it out below. If you’re here for the recipes, check them out below as well! Some of the links included in this post are affiliate links meaning if you purchase using my link, I will receive a small commission for my effort. I appreciate your support :)

GINGER & TURMERIC TEA

1 SERVING

INGREDIENTS:

  • 1/2 teaspoon grated ginger

  • 1 slice of lemon

  • 1/2 teaspoon maple syrup

  • 1/8 teaspoon turmeric

  • 1/8 teaspoon black pepper

  • Hot water

    DIRECTIONS: Place 1/2 teaspoon of grated ginger and a slice of lemon to a mug. Sprinkle 1/2 teaspoon of maple syrup over the ingredients and add 1/8 teaspoon of turmeric and 1/8 teaspoon of black pepper to the mix. Pour hot water into the mug and stir well. Let it steep for a few minutes and enjoy!

CINNAMON APPLE OATMEAL

The below recipe is for rolled oats. If you want to try a steel cut oats recipe, try this one!

INGREDIENTS:

Cinnamon apples:

  • 1 cup diced apples

  • 1 tablespoon vegan butter

  • 1/2 teaspoon cinnamon

  • 1-2 teaspoon sweetener (e.g., coconut sugar, maple syrup)

    Oatmeal:

  • 1 1/2 cups rolled oats

  • 1 1/2 - 2 cups plant milk (e.g., oat and coconut milk)

  • Sweetener to taste

  • 1/2 teaspoon cinnamon

  • 1 teaspoon vanilla extract (optional)

  • A pinch of salt

DIRECTIONS:

For the apples: In a small saucepan over medium heat, melt the vegan butter. Once hot, add diced apples, sweetener, and cinnamon. Reduce heat to low-medium and simmer for about 7 minutes, stirring occasionally. Remove from the saucepan and set aside.

For the oatmeal: In the same saucepan, combine plant milk, rolled oats, sweetener, vanilla extract (if using), cinnamon, and a pinch of salt over low-medium heat. Stir until all ingredients are well mixed. Let the mixture simmer over low heat for 5-7 minutes, stirring occasionally. Once the oatmeal reaches your desired consistency, remove from heat.

Assembly: Spoon the prepared cinnamon apples over the oatmeal. Optional: Drizzle with extra sweetener, sprinkle cinnamon, flax seeds, or crushed walnuts for added flavor.

MATCHA LATTE

INGREDIENTS:

1 teaspoon matcha powder

1 tablespoon hot water (not boiling)

1 to 2 teaspoons sweetener (optional e.g., honey, agave syrup, or maple syrup)

1 cup warm plant-based milk (almond, soy, or oat)

DIRECTIONS:

Place 1 teaspoon of matcha powder in a cup. If using the product I linked above, you will need to use 1 tbsp of powder. Use a small sifter or fine-mesh strainer to remove any clumps. Pour 3 tablespoon of hot (but not boiling. around 75 degrees) water into the cup with the sifted matcha. Whisk the matcha and water together using a bamboo matcha whisk or a small electric frother.

Warm 1 cup of plant-based milk in a saucepan or in the microwave until it's warm but not boiling. Add 1 to 2 teaspoons of your preferred sweetener. Start with a smaller amount and adjust to your desired sweetness.

Slowly pour the warm plant-based milk into the matcha mixture while stirring gently.

MLT SALAD

INGREDIENTS:

Mushroom “bacon”:

  • Sliced trumpet mushrooms

  • 1 1/2 tablespoons nutritional yeast

  • 2 tablespoons soy sauce or tamari

  • 1 tablespoon maple syrup

  • 1-2 tablespoons olive oil

  • 1 teaspoon liquid smoke

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • Pinch of cayenne pepper (optional, for a hint of heat)

Salad Assembly:

  • Romaine Lettuce

  • Cabbage, kale, and Brussel sprout blend (optional)

  • Diced tomatoes

  • Diced avocado

  • Sliced red onions

  • Hemp seeds

  • Dairy-free ranch dressing

DIRECTIONS

Prepare The Mushroom Bacon: Preheat your oven to 375°F.

In a bowl, whisk together nutritional yeast, soy sauce, maple syrup, olive oil, liquid smoke, smoked paprika, garlic powder, black pepper, and cayenne pepper (if using). Toss the sliced mushrooms in the marinade, ensuring each piece is well-coated. Marinate for at least 15-20 minutes. Arrange the marinated mushroom slices in a single layer on a baking sheet. Bake in the preheated oven for 15-20 minutes or until the edges are crispy, flipping the mushrooms halfway through for even cooking.

Salad Assembly: Wash and chop the veggies. Toss the leafy greens in the salad dressing. Top with the diced tomatoes, red onions, diced avocado, hemp seeds, and mushroom “bacon.”

PEA PROTEIN & BLACK BEAN

TAQUITOS

INGREDIENTS:

FILLING:

  • 2/3 cup plant based protein crumbles (this is the brand I used)

  • 2 tablespoons premade taco seasoning or a mix of 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper

  • 1/3 cup diced onions

  • 1/2 - 3/4 cup canned black beans, drained and rinsed

  • 2-3 tablespoons vegetable broth or water

  • 1 cup shredded vegan Mexican cheese (I used the trader joes brand of vegan cheese)

REMAINING INGREDIENTS:

  • Tortilla shells (the filling makes roughly 6-8 taquitos depending on how much you put inside the tortilla)

  • Oil for brushing

  • TOPPINGS:

Shredded romaine lettuce
Diced tomatoes

Cilantro

Plain, unsweetened, dairy-free yogurt (my go-to brands are Forager and Kite Hill)

Red Onions

Hot sauce

Directions:

Preheat the oven to 400°F

Prepare The Filling: Rehydrate the plant-based protein crumbles according to package directions, adding a bit of Better Than Bouillon No-Beef base if desired. In a skillet over medium heat with olive oil, cook the rehydrated crumbles and diced onions. Season with taco seasoning and cook for 5-7 minutes until crumbles brown and onions are fragrant. Mash the drained black beans and add them to the skillet. Cook for an additional 3 minutes. Add the vegetable broth or water if the filling is too dry. Remove from the heat and add 1 cup of shredded vegan cheese. Combine well.

Assemble and Bake: Spoon a generous amount of the filling onto each tortilla and roll tightly to form taquitos. Place the taquitos seam-side down on a baking sheet, brush with oil, and seal with toothpicks if needed. Bake for 20-25 minutes or until taquitos are golden brown and crispy.

Serve: Once cooled, top taquitos with shredded lettuce, diced tomatoes, red onions, fresh cilantro, dairy-free plain yogurt, and hot sauce.

Shakayla HoustonComment