Everything I eat in a day as a vegan, with healthy meal prep recipes!
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・ printable recipes ・

breakfast sausage→
Ingredients
* 1 cup textured vegetable protein
* 1 cup beef-flavored vegetable broth
* 1/2 cup chickpea flour
* 1/2 cup vital wheat gluten
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 1 teaspoon fennel optional
* 1 teaspoon ground sage optional
* 1 1/2 tablespoons maple syrup
* 2 tablespoons liquid aminos
* 1 tablespoon liquid smoke
Instructions
* Bring vegetable broth to a boil. Pour over tvp, cover and allow to soak until absorbed, 2-3 minutes.
* Stir maple syrup, liquid aminos and liquid smoke into tvp mixture.
* In a separate bowl, whisk together all dry ingredients. Add wet mixture and combine. Knead for 3-5 minutes.
* For small sausages, divide into 12-15 portions and roll into logs or patties. Alternatively, divide into two large logs. Wrap each portion tightly in cheesecloth or aluminum foil.
* Bring an inch of water to a boil in a Dutch oven or wide pot. Arrange sausages on steamer insert, cover and steam for 30 minutes for small sausages, or 1 hour for larger logs. Add more water to the bottom of the pot as necessary.
* If desired, brown sausages in a skillet with a little bit of oil before serving.

greek pasta salad →
Ingredients
Greek-Style Dressing
* 1/3 cup tahini
* 2 tablespoons red wine vinegar
* juice from 1/2 lemon
* 1 teaspoon Dijon mustard
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon oregano
* 1/2 teaspoon dried basil
* salt and pepper to taste
* water to thin out
Pasta Salad
* 8 oz dry pasta
* 1/2 cup dry green lentils
* 2 cups vegetable broth
* 1 bay leaf
Salad Ingredients
* 1/2 cup chopped cucumber seeds scooped out
* 1/2 cup chopped tomato seeds removed
* 2 tablespoons thinly-sliced red onion
* 1 roasted red bell pepper chopped
* 1/2 can artichoke hearts chopped
* 1/4 cup kalamata olives seeded and chopped
* 1 tablespoon dill
Instructions
* Cook pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
* Boil lentils in veggie broth with bay leaf until tender, about 20 minutes. Drain and rinse with cold water to stop cooking. Discard bay leaf. Set aside.
* Combine all ingredients for dressing. Whisk in extra water, 1-2 tablespoons at a time, until creamy consistency is achieved.
* Combine pasta, lentils and prepared veggies. Toss with desired amount of dressing (you may have leftover dressing).

black bean brownies → https://goo.gl/Y6uNzt

・ products used ・
meal prep containers → http://amzn.to/2Ey6D9j
vital wheat gluten → http://amzn.to/2sjzQzN
textured vegetable protein → http://amzn.to/2EhLyR2
banza chickpea pasta → http://amzn.to/2C87nfN

・ connect with me ・
instagram → @sarahsvegankitchen_
facebook page → https://www.facebook.com/SarahsVeganKitchen/
email → sarah@sarahsvegankitchen.com
pinterest → https://www.pinterest.com/sarahsvegankitchen/

・ about this video ・
filmed with canon t5i → http://amzn.to/2BlkD1u
edited with final cut pro x
music → “lights” by vexento
https://youtu.be/MXKkMJVtOOQ

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