Discover delicious vegan and gluten-free recipes in this mini vlog-style video showcasing what I eat in a day. Easy, quick, and healthy options!
A Day in the Life of a Vegan: Quick and Easy Gluten-Free Recipes
Today we bring you a delicious gluten-free and vegan meal plan for a day, filled with nutrient-rich ingredients to keep you healthy and satisfied. Starting with a nourishing breakfast of gluten-free oatmeal topped with kiwi, apple, pomegranate, walnuts, and almond milk, you’ll feel energized and ready to take on the day. For lunch, a colorful salad packed with spinach, cucumber, tomatoes, carrot, apple, red cabbage, avocado, hemp seeds, and spiced chickpeas will keep you full and provide a variety of essential nutrients.
For dinner, enjoy a flavorful tofu and chickpea stir-fry with garlic, leek, and a mix of spices for a satisfying and protein-rich meal. To round out the day, indulge in a crunchy bell pepper and cucumber salad seasoned with lemon juice for a refreshing and light side dish. With these gluten-free and vegan recipes, you can enjoy a day of delicious and nutritious eating that will leave you feeling great inside and out.
Wholesome Vegan Delights: A Day in My Plant-Based Kitchen
good morning everyone welcome to another what I eat in a day video I just did some yoga and now it’s time for breakfast and I think I will go for oatmeal with some good toppings some granola and also also some fruits so first thing up to do was to shop some kiwi for my oatmeal so I just.
Sliced it up and then shopped it in quite small pieces and then I also shoed some apple and defrosted some pomegranate for some healthy fats and a bit of crunch I also shop some walnuts I really love to mix different kind of fruits and I feel so happy when there are several colors on my plate then I.
Measured up a half cup rolled oats into a saucepan some water and salt I also added some flax seeds I just love granola and if you want to try it and want to have the recipe I will link it below I just let it start to boil and then stir it around until a creamy consistency and I also very often top my oatmeal with granola.
Because I really love to mix different textures and love crunchy food then I just poured the oatmeal over into a bowl Chopped with some chopped apples the Kiwi the pomegranate and walnuts some granola on the top and then finishing this beautiful breakfast with some cinnamon cardamom and almond milk a perfect feeling start of the day that.
Gave me energy so then it was time for a short run which I really enjoy now when it’s a little bit lighter in the morning I just want a spring to arrive and I’m looking forward to it so.
Much then it was time for lunch and I really felt like eating a big delicious salad and and I also had a super yummy Curry dressing from the day before I wanted to use so I prepared some shopped cucumber I really love cucumber and I think that is vegetable I eat most often then also some fresh spinach some small tomatoes and some carrots then I also.
Wanted something sweet in the salad so I shoed some red apple I also added avocado and red cabbage as protein Source I prepared some Chic peas with olive oil nutritionally yeast chili flakes salt garlic powder and black pepper and then just added the Chic piece on the top of the salad and as I mentioned I had a.
Curry sauce in the fridge I will add the full recipe in the description below and then really recommend you to try it it’s really good it’s creamy and packed with flavors I also topped this with some coriander and hemp seeds and ate this salad with some homemade gluten-free vegan bread this was so yummy.
after lunch I needed to go to pick up a book from the library and I took the opportunity to have a large warming cup of tea with froed oat milk and then I came home again and I was very hungry for snack so I prepared some corn cakes with mashed avocado some sound dried tomatoes and sea salt I also.
Had a little carrot and some olives then I actually made my own gluten-free coras this recipe will be in my upcoming ebook that I just about to finish very soon so stay tuned it’s going to be an ebook with delicious easy gluten-free vegan bread recipes and back to these corn toas they are really flexible and can be made as big or small as you prefer you.
Just make them in a Skillet and they can absolutely also be stored in the freezer and then it was dinner time and I decided to make some Asian flavored food a noodle tofu shik B dish so I shoed up some washed leak and fried it in a skillet with some oil salt and black pepper and then I also added some.
Cooked and Reed Chic beas and some choed firm tofu then I added two minced garlic cloves rice vinegar tamari sauce and some water I cooked some glass noodles and shoed up some orange Bel pepper cucumber and also some coriander squeezed some lemon juice.
Over it and stir it around this is like a crunchy Fresh Salad to start with this dish when the noodles were cooked I added some extra tomato sauce rice vinegar and toasted sesame oil I then added the noodles in the bottom of a bowl and topped it with a tofu Shiki W and the.
Crunchy salad I also had some sesame seeds on the top it was really good so as always thank you so much for watching this video take care and I hope to see you in the next one
