Make Your Own Plant-Based Meals | Italian, Thai & Mexican!


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RECIPES LISTED HERE – You can tweak these to your liking!

Italian – Spicy Sausage Spaghetti
Prep time – 5 minutes
Cook time – 20 minutes
Start by boiling a pot of water for the dry spaghetti pasta.
While the spaghetti water preps, slice 1-2 vegan Italian sausage(s) and dice 1 habanero pepper.
Add all ingredients to a pan with 1 tbsp olive oil.
Add half a jar of marinara, stir and simmer until all ingredients are heated through.
Drain pasta and add to sauce.
Stir and serve with garnishes of choice!

Thai – Coconut Curry Rice
Prep time – 10 minutes
Cook time – 20 minutes
Start by boiling water for 5-7 peeled and chopped potatoes.
During this time you can also start steaming your rice so it’s ready by the time everything else is done. I use water to steam my rice but you can definitely use coconut milk (or coconut water) if you like.
Start the coconut curry sauce by adding 1 can of coconut milk to a saucepan on medium heat and 1-2 cups of water to stretch it so that you don’t have to use another can. Coconut milk is very high in saturated fat and calories due to it’s oil content (canned coconut milk is additionally high in sodium) so I always try to avoid using more than I need.
Whisk in 3 tbsp of curry power and 1 tbsp of chili powder.
Add 1 can of chick peas (Chick peas take like a whole day to prep and cook so this is a last minute cheat but I would definitely use fresh ones when you can)
While the coconut curry blend simmers, chop half a pack of firm tofu then sauté in 1 tbsp coconut oil with chili powder, salt, pepper and red pepper chili flakes until slightly brown and crispy on the outside (your preference though).
For best results chop a fresh pineapple (you can also use canned pineapple though) and add about 1 cup of the fruit to the simmering coconut curry.
Add the potatoes to the pan as well. Cover and simmer for an additional 5-10 minutes.
Prepare your garnishes – crushed roasted cashews (can also use peanuts), cilantro and lime wedges. Plate and enjoy!

Mexican – Cauliflower Tacos
Prep time – 5 minutes
Cook time – 15 minutes
Chop 2 cups of cauliflower, 1 poblano pepper and 1 ear of corn (or half can).
Add ingredients to a pan with 1 tbsp olive oil (season to taste, I used salt and pepper).
Cover and let steam for 15 minutes.
Add half can of pinto beans (feel free to make them fresh if you wish)
Add veggie mix to tortillas, garnish with avocado, cilantro and lime.
Veggie mix makes about 4 tacos. Enjoy!

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Filmed with: Canon T5i (Rebel)
Edited with: Final Cut Pro X
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Vaughn

20 comments

  1. MsVaughn thank you for posting these awesome recipes. The next time you make the plantain chips you featured on you’re Instagram short stories can you please show the steps to prepare them? I have never seen the smash technique and would really like to make them with my vegan chili this winter. Thank you for your time.

  2. Wonderful ideas to eating healthier however FYI… Tofu, wheat pasta (organic or not), potatoes, jasmine rice, cashews, corn, tortilla shells and cauliflower are not plant-based foods. Everyone should do their own thorough research.

  3. Great video. It’s great how you’ve imparted so much flavor into these dishes that even meat eaters would enjoy them-very key. I’d like to see a video on what snacks you buy and or make. I tend to see the usual hummus, guac and chips/salsa recipes but not much more.

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