What I ate for lunch this week (vegan & gluten-free!) 🍜

Hi friends! Hope you enjoy this week of lunches, don't forget to head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS 😊 CONNECT WITH ME: 💌 EMAIL: [email protected] (collaborations only please) 🍋 INSTAGRAM: https://www.instagram.com/amandaducks/ 🍴 WEBSITE: https://www.amandaducks.com/ 00:00 - Intro 00:12 - Monday (shredded tofu tacos) 02:35 - Tuesday (tomato sausage stew) 05:29 - Wednesday (sweet and sour tofu) 09:17 - Thursday (broc and brussels salad) 10:46 - Friday (stuffed sweet potatoes) 12:13 - Saturday (noodle soup) 15:39 - Sunday (black bean nachos) BBQ shredded tofu: - 150g firm tofu - 1 tbsp olive oil - 1/4 cup bbq sauce - 1/8 cup tamari - 1 tsp smoked paprika - 1 tsp ground cumin (baked for 20 mins at 190 degrees celsius) Avocado coriander cream: - 1 avocado, skin removed - 1/4 cup coconut yoghurt - 2 tbsp lime juice - Small handful of coriander - Salt and pepper, to taste Mashed potato: - 3 medium sized potatoes, skin removed, boiled until soft - 1/4 cup vegan butter, melted - 2 tbsp soy milk - 1 tsp veggie stock powder Tomato sausage stew: - 1 tbsp olive oil - 4 vegan sausages, cut into small pieces - 1/2 brown onion, sliced - 1 tsp smoked paprika - 1 tsp dried italian herbs - 1/4 cup water - 1 tsp vegan beef stock powder - 1 x 400g can of crushed tomatoes Sweet and sour tofu & capsicum pieces: - 150g firm tofu, cut into cubes - 2 tsp corn flour - 1 tsp vegan chicken stock powder - 1 red capsicum, roughly chopped - 1 tbsp olive oil Sweet and sour sauce: - 1/2 brown onion, diced - 1/4 cup pineapple pieces (from the can) - 1/3 cup rice wine vinegar - 1/4 cup tamari - 1/3 cup tomato sauce - 1/3 cup water - 1 tbsp corn flour mixed with 3 tbsp water Roasted brussels and broc: - 10-12 brussels sprouts, halved and washed thoroughly - 1/2 head broccoli, cut into florets - 200g chickpeas, drained and rinsed - 2 tbsp nutritional yeast - 1 tsp veggie stock powder - 1 tbsp olive oil (roasted for 20 mins at 180 degrees celsius, fan forced) Salad dressing: - 2 tbsp rice malt syrup - 1 tsp dijon mustard - 1 tbsp rice wine vinegar - 1 tbsp lemon juice - 1 tsp olive oil Creamy harissa butter beans: - 1 tbsp olive oil - 1 brown onion, sliced - 2 cloves of garlic, crushed - 1 tbsp harissa paste - 2 tbsp tomato paste - 3/4 cup plant-based cream - 1 tsp vegan beef stock powder - 400g cannellini beans, drained and rinsed Noodle soup broth: - 1 tbsp olive oil - 1 brown onion, diced - 1/4 cup corn kernels - 1/4 cup tamari - 1 tsp vegan chicken stock powder - 1/2 cup water - 1 cup soy milk Black beans (for nachos): - 1 tbsp olive oil - 1 brown onion, diced - 2 garlic cloves, crushed - 1 tsp smoked paprika - 1 tsp ground cumin - 1 tsp dried coriander - 2 tbsp tomato paste - 3/4 cup water - 1 tsp vegan beef stock powder - 400g black beans, drained and rinsed Creamy sauce (for nachos): - 1 cup cashews, soaked in boiling water for 10 mins and drained - 1/4 pumpkin, skin removed, cut into pieces, boiled for 15 mins - 2 tsp veggie stock powder - 2 tsp smoked paprika - 2 tbsp lime juice - 1 tbsp sriracha - 3/4 cup water (add more if needed) 🌿 Recent videos I think you'll love: https://www.youtube.com/watch?v=v8Nj_4upokk&t=12s https://www.youtube.com/watch?v=WKAxFoQ708Y&t=23s https://www.youtube.com/watch?v=4pu4y4lkDBI https://www.youtube.com/watch?v=d3t-gsY-0io&t=20s https://www.youtube.com/watch?v=pol1K_46_dw&t=50s https://www.youtube.com/watch?v=jv4qXhMqBbs&t=16s 🌼 FAQ What diet do you eat? I am vegan! What equipment do you use? - Panasonic Lumix G9 - Rode VideoMic Pro - GoPro Hero 7 How do you edit your videos? Final Cut Pro Where do you live? Queensland, Australia How long have you been vegan? 9 years ☺️ This video is kindly sponsored by Squarespace