What I Ate for Dinner This Week #1 (Vegan/Plant-based) | JessBeautician

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My food processor: https://amzn.to/2NN9q2T
Spiral Expert: https://bit.ly/2FGAUiw
Kettle: http://bit.ly/2I2qbRI
Vitamix: https://bit.ly/2vwfhSq
Pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
Garlic press: http://bit.ly/2pusyo8
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Glasses: http://bit.ly/2FtsHQ5

1 can artichoke
1 tsp oil

BBQ Sauce:
2/3 cup ketchup
3 tbsp CM Nectar: https://bit.ly/2vTj8J9
1 tbsp ACV
1 tbsp vegan Worcester Sauce
1 tsp CM Coconut Savoury Sauce: https://bit.ly/2JzPJWD
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion granules
Salt & pepper
Whisk ingredients together in a bowl until smooth.

1 cabbage, sliced
2 carrots, grated
1 white onion, sliced
1/2 cup coconut yoghurt
1 avocado
Juice 1/2 lemon
Salt & pepper
Add the cabbage, carrots and onion to a bowl. Make the dressing by blending the yoghurt, avocado, lemon juice, salt and black pepper in a food processor until smooth, then add to the bowl and mix.

Shoestring Fries:
5 sweet potatoes, peeled

Pull the artichoke apart with forks, then fry it off in a pan with the oil whilst making the BBQ sauce. Add the BBQ sauce into the pan, stir and cook down on a low heat. Meanwhile, spiralize the potatoes. Transfer the artichoke into a dish and place in the oven on 100 degrees celsius. Spread the spiralized fries out across two lined baking trays and place in the oven for 15 mins until crispy. Remove the Pulled Artichoke from the oven, place on a toasted bun, add on coleslaw, with the sweet potato shoestring fries on the side.

Strong Roots Pumpkin & Spinach Burgers
1 spring onion, sliced
1 broccoli head
2 cups frozen kale
1 cup quinoa, rinsed
1/4 cup chopped almonds

1 tbsp tahini
1 tbsp CM Coconut Nectar
1 tsp ACV
1 tsp wholegrain mustard
Salt & pepper

Place the burgers in the oven and cook according to instructions. Boil the broccoli for 8 mins, remove with a slotted spoon and pulse in a food processor until it breaks up. Add the kale to the same pan and boil for 6 mins. Drain the kale reserving the water, add 2 cups back to the pan, add the rinsed quinoa and salt. Cook for 20 mins. Add the cooked quinoa to a large bowl with the spring onion, broccoli and kale, the dressing and almonds, mix well. Serve with burgers.

1 tbsp oil
2 tbsp brown rice flour
1/2 tsp mixed herbs
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp hot chill powder
1 tsp paprika
1 tbsp tomato puree
1 tin chopped tomatoes, blended
2 cups veg stock
Salt & pepper
Add the oil to a pan with the rice flour, herbs, onion powder, garlic powder, cumin, chill powder and paprika. Stir together then add the tomato puree, stir again.Add the blended tomatoes and veg stock, season with salt and pepper. Stir to thicken then leave to simmer.

600g mushrooms, sliced
1 red pepper, chopped
1 red onion, chopped
3 cloves garlic
2 tsp cajun spice mix
3 tbsp nutritional yeast
Black beans
Coconut yoghurt, avocado, spring onion, jalapeños, coriander

Make the Enchilada Sauce. Add the onion and garlic to a pan with oil and fry off. Add the cajun spice mix and the red pepper. Add the mushrooms, stir well, season with salt and pepper and cook for 15 mins. Transfer to a food processor, add the nutritional yeast and pulse until it forms a minced texture. Warm the wraps, then spread on some Enchilada Sauce, add on some of the minced mushroom mix, some black beans and fold. In the bottom of a baking dish, spread out some more of the Enchilada Sauce and then place the enchiladas in. Spread the rest of the sauce over the top and place in the oven on 180 degrees celsius for 15 mins. Serve with toppings.

SPICY VEG PASTA: Coming soon!

THREE BEAN CHILLI: https://bit.ly/2KmBKVi

1 white onion, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp turmeric: https://bit.ly/2r4BJgG
1 tsp garlic powder
1 tsp onion granules
Pinch cayenne pepper
1 red pepper, diced
2 cups brown rice
6 cups veg stock
Salt & pepper

1 bag tortilla chips
Cheeze Sauce: https://bit.ly/2I1SHGe
Guacamole, jalapeños
Make the Three Bean Chilli and leave simmer whilst cooking the rice. For this, add the onion it to a pan with a little oil then add in the minced garlic and fry them off. Add in the cumin, turmeric, garlic powder, onion granules and cayenne pepper then stir through. Add the red pepper, cook down, then add in the rice with the veg stock, season with salt and pepper, stir and bring to a boil, then leave to cook for 20 mins. Stir the nutritional yeast into the Bean Chilli. Layer the rice in a large baking dish, with a layer of the Bean Chilli on top, add on a layer of tortillas, repeat and finish with Cheeze Sauce and jalapeños, place in the oven at 180 degrees celsius for 20 mins. Serve with guacamole.

BRACELET: https://bit.ly/2r8gOso
RING: https://bit.ly/2HG1Oc2


davichi _ says:

my, i love your accent!

Chelsea Massingham says:

I love you videos, I'm not vegan but I do love your ideas, I've watched your videos for a while and find that the lunchboxes and sponsored things are brilliant, my new challenge it to eat vegan lunches and dinners at least once or twice a week, these are some amazing ideas and adaptations of new things to try! Will carry on enjoying your videos!
I have many friends that are vegan and it's nice to know I could make meals with them too!

Koetje Boetjeboe says:

Can I substitute the brown rice flour for some other flour? 🙂


parabens pelo seu canal sucesso para voce🙏**

sad boi hrs says:

I don't know if you'll reply but why the honey substitute? That doesn't make sense since organic honey saves bees and their populations.

kovács Judit says:

U make me hungry all the time
You make such a tempting food and they look soo yummi make me wanna be vegan

Breanne Blaquiere says:

Would you be able to make a video on what being vegan does to your body and health? I’m quite curious

Lauren Thompson says:

Where has this channel been all my life?!?!?

diya p says:

omg stop i love these, theyre so creative! its like a personal twist on meals we’ve all heard of

Anna Brewer says:

The nacho chilli bake looks amazing!

naau nahe says:

Could you make a Jewelry collection video?

Marta says:

All of your recipes look amazing!! Thank you so much 🙂

Janett Ayala says:

As a Mexican I love your enchiladas 🙂

Akasha303 says:

still waiting for you e cookbook 😉

anonymous 16 says:

just be my sister …ur amazing ..i wish i cud eat anything made by u .. such a good cook u are 💜

Antonella Regueira says:

I love your meals, but I would prefer to see protein in all your meals to have more complete meals 🖤

Ines says:

The enchiladas look soo good! I mean everything looks good but I will definetly try the enchiladas.

Ohno says:

woow, looks great!

Maribel Lamas says:

Amazing 😍 I will be trying all these recipes. Thank you ♥️

BookRat says:

Straight to the point. Queen 😎

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