Vegan What I Eat in a Day-FT. Will Tennyson - Fantastic Recipes!

Join me on a journey to explore the delicious world of vegan cuisine as I challenge myself to eat only plant-based foods for 24 hours. In this video, I share my full day of eating, including tasty vegan recipes and plant-based meals that are not only good for you but also sustainable and cruelty-free. Discover how vegan meal can be both satisfying and healthy, while making conscious choices for a more sustainable lifestyle. Whether you're a seasoned vegan or just curious about the plant-based lifestyle, this video is sure to inspire you to incorporate more vegan meals into your diet. Let's embrace the power of plants and embark on a flavorful and green culinary adventure together! These recipes are for everyone, not just vegans! They are surprisingly delicious, easy and approachable, meals that could make their way into your meatless Monday routine! Thanks for watching! Nancy xo #veganrecipes #tempe #tofuscramble #willtennyson #fitover50 #fitforlife #meatlessmeals #proteinmuffins Recipes: Tofu scramble (I used the Master Class.com for guidance and I've made a few adjustments) Use firm or extra firm tofu- not the soft or silky varieties Use 100g tofu per serving Press tofu on a paper towel lined plate with something heavy for 15 mins or so Use any chopped veggies you like as you would for an omelette I used onions, peppers, spinach Olive oil 1/4+ tsp turmeric (the Master Class uses 1 teaspoon and I found it too much!) Nutritional yeast (really pleasant cheesy taste!) 2 1/2 teaspoons S&P Saute veggies of choice in olive oil Crumble tofu in a small bowl to resemble scrambled eggs Add to pan along with S&P, turmeric and nutritional yeast (you could use any spices you like) Toss and heat through Check out @masterclass Chipotle Inspired Bowl This is so fabulous and versatile! I made it with a Mexican flair but you could swap in 5spice, ginger, garlic and soy sauce for an Asian vibe and top with edamame, pickled ginger and shredded radish or let your imagination run wild! Lentil and Quinoa base 1 cup quinoa rinsed 1 cup green or brown lentils (the red ones get really mushy) Small onion chopped Chopped carrot 1-2 Chopped celery stalk 1 container vegetable broth 1 cup diced tomatoes fresh or tinned Spices of choice- I used 1tsp chile powder 1/2 tsp smoked paprika 1/2 tsp cumin 1/2 tsp chipotle powder or sauce 1/2 tsp oregano Bring all to a boil and simmer for about 20 min over low heat until liquid is absorbed Use this as your base and add your toppings! The vegan Greek yogurt is wonderful and full of protein Cilantro if you like it! Sliced avocado Finely diced jalapeño Grilled corn is a tasty addition- @WillTennyson loved it! 5 Ingredient Muffins- Please check out https://thebigmansworld.com for this amazing recipe and many others! For me, I had to increase the oven temp to 375 and left the muffins in longer than he did. On my second attempt I upped the baking powder a bit as well. These are SO easy. Note: Arman quotes these muffins at 21g of protein per but I think that's a typo! When you add up all the ingredients and divide by 8 muffins, I'd say we're closer to 11g protein. Still an excellent choice! 2 scoops protein powder 64-67g (vegan for today or your usual!) 1/2 cup almond flour 1/2 cup peanut butter 1 cup unsweetened applesauce 1 tsp (or a tad more) baking powder Blueberries or chocolate chips or whatever! Mix the dry ingredients together Add the PB and applesauce and then fold in the blueberries or chocolate chips Divide into 8 muffins Bake at 375 (better for me) for 15-18 mins but watch! Tempeh Parmesan You won't believe how great this tastes! I used basil infused Tempe which I bought at whole foods. It's super high in protein, very easy to work with and crazy good! 1 package was enough for both Paul and I Vegan parm cheese Pasta of choice Pasta sauce ( I made a quick homemade sauce with a tin of whole tomatoes I tossed in a saucepan and roughly chopped, added a good dollop of olive oil and some S&P Let bubble away while you do the rest) Fresh basil for garnish Slice the Tempe into 2 and then horizontally into 2 thinner slices. You now have 4 pieces of Pan fry in olive oil until golden. No dredging, egg or flour needed! In a small casserole dish add a bit of sauce and top with your 2 slices of your Tempe Add more sauce and a sprinkling of cheese and then top with remaining piece of Tempe (you will have 2 servings- 2 layers each!) Top with more sauce and finish with cheese. Pop in 350 oven until heated through and cheese is nicely melted. Garnish with basil. I served this with spiralized zucchini and pasta combined tossed together in my sauce. A simple side salad rounded out the meal! Yum! GET YOUR PROTEIN HERE: http://www.begoodbaker.com GET YOUR COOKBOOK HERE: http://www.stripdown.ca Please follow me on Instagram! www.instagram.com/mamatenny My Amazon Canada Store Paid Link https://amzn.to/3MsJLti My Amazon USA Store Paid Link https://amzn.to/3FIiak3