veganuary ep. 3: what I eat in a day

Hi! Here are the recipes from episode 3 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 :)

LOADED HASHBROWNS

1 SERVING

INGREDIENTS:

  • 2 Hashbrowns

  • Tofu scramble (recipe here)

  • Vegan-friendly refried beans

    DIRECTIONS: Prepare the tofu scramble. Bake, air-fry or pan fry the has browns according to the packaging directions. Spread a thin layer of the refried beans on the crispy hash browns and season with salt and black pepper. Top with the tofu scramble and a drizzle of hot sauce.

SPICY CHICKPEA SALAD

INGREDIENTS:

Crispy Harissa Chickpeas

  • 1 cup of drained and rinsed canned chickpeas

  • 1 tsp olive oil

  • Salt and black pepper to taste

  • 1 tbsp Calabrian chili peppers (if you don’t have these or want to purchase them, feel free to add red pepper flakes)

  • 1 tsp salt free Creole seasoning (or whatever seasoning you prefer to use)

Quick Dressing:

  • 2 tbsp sundried tomato oil (or olive oil)

  • 2-3 tbsp vegan parmesan

  • 1 tsp dijon mustard

  • 2-3 tsp red wine vinegar

  • 1 garlic clove, zested

  • 3 tbsp nutritional yeast, optional

  • A splash of water to thin the dressing out

Salad Assembly:

  • Romaine Lettuce

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

  • Diced cucumbers

  • Diced tomatoes

  • Diced avocado

  • Sliced red onions

  • Olives, sliced in half

  • Pepperoncini, sliced

  • Sundried tomatoes, roughly chopped

DIRECTIONS

Prepare the crispy chickpeas:

In a bowl, combined the drained and rinsed chickpeas along with a drizzle of olive oil, salt, black pepper, Calabrian chili peppers, and the Creole seasoning. Combine well.

Add to the airfryer on 390 degrees for 10 minutes or until crispy.

Prepare the dressing: In a medium sized mixing bowl, whisk together the oil, vegan parm, dijon mustard, red wine vinegar, garlic clove, and nutritional yeast. Add a splash of water to thin the dressing out if needed.

Salad Assembly: Wash and chop the veggies. Toss the leafy greens in the salad dressing. Top with the diced cucumbers, tomatoes, red onions, diced avocado, sliced olives, sliced Pepperoncini, roughly chopped sundried tomatoes, and crispy chickpeas.

BROCCOLI CHEDDAR SOUP

The full recipe can be found here

Shakayla HoustonComment