meal prep with me *delicious plant-based recipes for the week*

Hi friends & welcome back to another meal prep video!! Hope you enjoy ✨ Head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS 😌

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00:00 - Intro

01:13 - Lemon & vanilla overnight oats

Overnight oats:
1 + 1/2 cups oats
1/4 cup vanilla protein (I use Happy Way vegan vanilla protein)
2 + 1/2 cups soy milk
1/3 cup soy vanilla yoghurt
Zest of 1 lemon
Juice of 1 lemon

To top:
Toasted flaked almonds
Fresh strawberries

02:17 - Corn & sun-dried tomato frittata

Fillings:
1 tbsp olive oil
1 brown onion, sliced
Kernels from 1 corn on the cob
1/4 cup sun-dried tomatoes
1 large handful spinach

Batter:
300g silken tofu
1/2 cup soy milk
1/4 cup nutritional yeast
1/2 cup chickpea flour
1 tbsp veggie stock powder
**Baked at 190 degrees celsius for 20-25 minutes

05:26 - Kale pesto pasta

Veggies:
1 bunch broccolini, roughly chopped
1 punnet cherry tomatoes, halved
1 tbsp olive oil
Salt and pepper, to taste
** roasted at 200 degrees celsius, fan-forced, for 15 minutes

“Pesto” sauce:
1 tbsp olive oil
1 brown onion, sliced
3 garlic cloves, sliced
** fried over medium-high heat for 3-4 minutes
1 cup raw cashews
1 large handful spinach
1 large handful kale, stems removed
1/4 cup nutritional yeast
1 tbsp veggie stock powder
3 tbsp olive oil
1/4 cup water + more if needed

To serve:
400g pasta, cooked as per packet instructions
Tofu feta (recipe I follow here:

07:16 - Pumpkin quinoa nourish bowls

Veggies:
1/2 pumpkin, skins and seeds removed, cut into chunks
1 punnet cherry tomatoes, halved
3 tbsp olive oil
1 tsp veggie stock powder
1 tsp smoked paprika
Black pepper, to taste
** roasted for 15 mins at 190 degrees celsius, fan forced
1 leek, sliced and washed thoroughly
1 x 400g can chickpeas, drained and rinsed
** add to the already roasted veggies and place back in the oven for 15 mins at the same temp

Sauce:
1/3 cup tahini
1 tbsp maple syrup
2 tbsp rice wine vinegar
1 tbsp harissa paste
2 tbsp water (+ more if needed)

To serve:
1 cup quinoa, cooked as per packet instructions
Fresh parsley

09:23 - Peanut tofu and greens

Tofu:
500g firm tofu, torn into chunks
1 tbsp corn flour
2 tsp vegan chicken stock powder
1 tbsp olive oil
** baked for 20-25 minutes at 190 degrees celsius, fan-forced

Greens:
1 bunch broccolini, roughly chopped
2 handfuls green beans, ends removed
2 tbsp vegan butter
3 cloves garlic, crushed
** fry for 7-8 minutes over medium-high heat

Peanut sauce:
1/4 cup smooth peanut butter
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp water

To serve:
1 cup rice, cooked as per packet instructions (or you can use microwave rice)
Dried shallots

11:15 - Choc pb crunch bars

Bottom layer:
1/3 cup almond meal
1/3 cup vanilla protein powder
1/4 cup cocoa powder
1/3 cup soy protein crisps
1/2 cup smooth peanut butter
2 tbsp maple syrup

Top layer:
200g dark chocolate, melted
1/3 cup soy protein crisps
Salt, on top

🌼 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?
Gold Coast, Australia

How long have you been vegan?
10 years

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