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Tortilla recipe: [ Ссылка ]

Baked beans:
(makes 4 servings)
- 2 x 400g cans of cannellini beans, drained and rinsed
- 2 x 400g cans of crushed tomatoes
- 1 tbsp soy sauce
- 2 tbsp bbq sauce

Pasta salad:
(makes 6 servings)
- 1 zucchini, chopped
- 1 head of broccoli, florets cut off
- 1 x 400g can of chickpeas, drained and rinsed
- 1 tbsp olive oil
- 400g pasta, cooked al dente
- 1 cucumber, chopped
- 250g cherry tomatoes, cut into quarters
- 1/2 red onion, finely sliced
- 1 tbsp white wine vinegar
- juice of 1/2 a lemon
- salt and pepper, to taste

Peanut chickpea stew:
(makes 4 servings)
- 1 red onion, roughly chopped
- 1 tbsp coconut oil
- 2 cloves of garlic, crushed
- 1 x 400g can of crushed tomatoes
- 1 x 100ml can of coconut milk
- 1/2 cup smooth peanut butter
- 1 x 400g can of chickpeas, drained and rinsed
- 1/2 cup water
- 1 tbsp veggie stock powder
Served with rice

Sweet potato wedges:
(makes 2 servings)
- 1 sweet potato, cut into wedges
- 1 tbsp olive oil or coconut oil
- 1 tsp veggie stock powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder

Lemon tahini dressing:
- 2 tbsp tahini
- juice of 1/4 lemon
- water to desired consistency
optional: add 1 tsp maple syrup

Capsicum & black bean mix:
(makes 3 servings)
- 1 red onion, finely diced
- 1 red capsicum, finely diced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 x 400g can of black beans, drained and rinsed
- 1 x 400g can of crushed tomatoes

Tofu bacon:
(makes 5-8 servings)
- 300g firm tofu, finely sliced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 3 tbsp bbq sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
Roast in the oven for 180°C fan-forced for 20-25 minutes

Banana muffins:
(Makes 6-8)
- 2 + 1/2 cups soymilk
- 2 tbsp apple cider vinegar
- 2 bananas, mashed
- 1/3 cup vegan butter, melted
- 1 tbsp vanilla extract
- 3 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup brown sugar
Optional:
- 1 cup dairy-free choc chips

Method:
1. Preheat the oven to 200°C fan-forced (390°F). Grease a 6-hole muffin tin with olive oil spray or vegan butter.
2. In a medium bowl, combine soy milk and apple cider vinegar. Set to the side. Mash bananas in a seperate bowl and set to the side.
3. Sieve flour, baking powder, baking soda and salt into a large mixing bowl. Add brown sugar and mix lightly for 30 seconds.
4. Create a well in the centre of the dry ingredients, before adding soy milk/apple cider vinegar, vegan butter, bananas and vanilla extract. Mix well with a spatula.
5. Add choc chips, if desired, and mix lightly before transferring the muffin batter evenly between the 6 holes in the muffin tin.
6. Top with extra choc chips, sea salt flakes or brown sugar if desired. Place in the oven and bake for 28-30 minutes.
7. Once cooked, remove from the oven and transfer to a wire cooling rack. Enjoy warm with vegan butter for an extra delicious treat.

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🍓 CONTACT ME
hello@amandaducks.com

🍓 FAQ
what diet do you eat?
i am vegan!

what equipment do you use?
- canon m50
- rode videomic pro

how do you edit your videos?
final cut pro

where do you live?
gold coast, queensland, australia

how long have you been vegan?
7 years

🍓 this video is sponsored by Squarespace

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