What I eat in a day to boost my mood 🍂🧡🍁 Cozy fall vegan recipes!
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- Опубліковано 16 жов 2024
- In this video I’m showing you all the cozy fall meals I ate today. All vegan, gluten-free and perfect for the fall season and upcoming holidays! From chocolate chai oatmeal, leftover thanksgiving dinner, soy curl ‘turkey’ and the easiest butternut squash pasta, there’s plant-based inspiration for everyone 😊
Want more fall recipes? Check out this playlist next ➡️ • FALL RECIPES 🍂
Harvard Beets Recipe: • SUPER SIMPLE SIDE DISH...
Maple Cinnamon Yams: • SUPER SIMPLE SIDE DISH...
Chocolate Chai Oatmeal
2½ cups rolled oats
1½ cups soy milk unsweetened
3 cups water
¼ cup maple syrup
3 tbsp cocoa powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cardamom
¼ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon ground cloves
½ tsp salt
1. Bring the water and soy milk to a low boil in a medium pot, then add all remaining ingredients and stir well to combine, ensuring no clumps of spices remain.
2. Turn heat to medium-low and cook for 10 to 15 minutes, until thickened and the oats are cooked.
3. Serve with sliced banans and chopped walnuts and enjoy!
Soy Curl ‘Turkey’ Strips & Onion Gravy
½ package (4 oz) soy curls, rehydrated
2 tbsp soy sauce or tamari
1 tbsp tapioca starch
2 tbsp nutritional yeast
¾ tsp ground dried sage
1. Toss the rehydrated soy curls in large bowl with the soy sauce until coated. Then add the tapioca starch, nutritional yeast and dried sage and toss again to combine. Transfer for a lightly oiled air fryer basket and air fry for 18 to 20 mins at 400F, until crispy and golden.
Onion Gravy
3 medium onions, sliced
4 tbsp vegan butter, divided
1 tbsp flour
2½ cups veggie broth
2 to 3 tbsp soy sauce
¾ tsp ground sage
1. Heat 2 tbsp of vegan butter in a medium sauté pan over medium high heat. Once melted add the sliced onions and sauté for 10 to 15 minutes, medium-high heat, until caramelized and browned. Deglaze the pan as needed with a few tbsp of water or veggie broth.
2. Remove the onions from the pan, then add the remaining 2 tbsp vegan butter. Once melted sprinkle the flour and whisk into the butter, making a roux. Slowly pour the hot veggie broth into the roux, whisking continuously. Turn heat to medium and stir frequently as it thickens, about 5 minutes.
3. Add the onions back to the gravy and continue cooking for a further 2 to 3 minutes. Remove from the heat and it's ready to enjoy!
Sheet Pan Butternut Squash Pasta
1 package spaghetti noodles
4 cups chopped butternut squash
1 medium yellow onion, quartered
1 bulb garlic, top sliced off
1 tbsp fresh minced sage (or 1 tsp ground)
1 tsp fresh minced rosemary
⅛ tsp nutmeg
3 cups vegetable broth
1 cup cashews
4 cups boiling hot water
¼ cup nutritional yeast
2 tbsp miso paste
⅛ tsp of nutmeg
Salt and pepper to taste
Vegan parm (optional)
1. Preheat oven to 375F and lightly oil a large baking sheet.
2. Place the cashews in a large bowl and pour the boiling water over top. Let soak for 1 hour while you prep and cook the remaining ingredients.
3. Place the chopped butternut squash and onion on the baking sheet, then lightly spray or drizzle with oil, plus a few generous pinches of salt and pepper. Gently toss to combine.
4. Place the garlic bulb in a small square of aluminum foil, drizzle 1 tsp of oil on the cut top, then wrap in foil. Place on the sheet pan. Roast the veggies for 35 to 40 minutes until fork tender.
5. Boil pasta noodles in heavily salted water until al dente, reserving 1 cup of pasta water. Drain and rinse in hot water, then set aside.
6. Carefully unwrap the garlic from the foil and let cool until its just warm. To a high speed blender add the butternut squash, onion, roasted garlic (squeezed out the top), sage, rosemary, nutmeg, soaked cashews, veggie broth, nutritional yeast, miso paste, and a few grinds of black pepper. Blend on high speed for 60 to 90 seconds until completely smooth.
7. In the same pot you cooked the pasta in, pour in the butternut squash sauce and heat through over medium heat until steaming. Stir in the pasta noodles and heat through.
8. Serve in individual bowls and garnish with vegan parmesan cheese, freshly cracked black pepper and enjoy!
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CONTACT: janelle@steamyvegan.com
Want more fall recipes? Check out this playlist next ➡ ua-cam.com/play/PLf7woCLAh2s_5yBGqCp4zqtLrVxdtgMKh.html
Janelle's what I eat in a day videos always get me out of a gloomy mood. I made butternut squash pasta yesterday and it even tasted better when I ate the leftovers. Love 🥰 the video and love 💞 Janelle & ❤️ Brad.
Oh my goodness. I'm just waking up, that looks so delicious! Saved video! :)
I'm so happy to hear that, it's going to be a good day! 🍁🧡🍂
wow i loved this day of eats🥰🌱 .. and even more your list of gratitude♡♥︎
Thank you so much! 😊 Always appreciate you watching and commenting 🧡🍂🍁😍
@@steamyvegan 🫶🏿🍁
Another great video. I tried the curry tofu. Yummy yummy I will be having them regularly. Next this past. Looks amazing. Thank you.
So glad to hear you enjoyed the curry tofu, it's a favourite of mine too! Have a fabulous week 😍
Yum! Can’t wait to make these! I love Thanksgiving as well (Nov in America). Tip on the gravy. I use corn starch, you don’t need to make a rue with it. Just mix with a liquid to make a slurry and add to your veg broth and other ingredients that you brought to a low boil. Whisk.
That is such a great tip, thank you for sharing! 🍂🧡🍁