What I Eat In A Day - Spring Recipes + Working From Home (vegan) 🌱

OUR NEW 10 RECIPE MEAL PLAN E-BOOK: https://lovelyjubley.com/product/vega... If you love these recipes, you'll love our brand-new 1-Week Easy Vegan Cookbook! It's packed with simple, delicious meals to make plant-based eating effortless. For the price of a coffee, you’ll get a full week of fuss-free, tasty recipes designed to save you time and keep you inspired. Grab your copy now and make mealtimes easier than ever! Join us for a day of working from home. Spring is in the air, and there's plenty of recipes that we want to make for you all. Today we're making 3 new recipes, all to be added to the blog and for socials. 🌞 RECIPES: BREAKFAST - Vanilla Rhubarb Oatmeal https://lovelyjubley.com/vanilla-rhub... Ingredients (Serves 2): For the oatmeal • 100g rolled oats • 2 tbsp dark brown sugar • Pinch of salt • 200ml plant milk • 200ml water • 1 tsp vanilla extract For the rhubarb compote • 2-3 stalks rhubarb (100g), chopped • 2 tbsp maple syrup or sugar • ½ tsp vanilla extract • 2 tbsp water Toppings • 2 tbsp plant-based cream (oat or coconut work well) • 2 tbsp toasted nuts (almonds, hazelnuts, or pecans) Method: 1. Make the rhubarb compote – In a small saucepan, add the rhubarb, maple syrup (or sugar), vanilla, and water. Simmer over low heat for 10 minutes, stirring occasionally, until the rhubarb is soft and jammy. Set aside. 2. Cook the oatmeal – In a separate pan, combine oats, oat milk, brown sugar, vanilla, and salt. Cook over medium heat, stirring, for 5–7 minutes until creamy. 3. Toast the nuts – In a dry pan, toast the nuts for 2–3 minutes until golden and fragrant. 4. Assemble – Spoon the oatmeal into bowls, top with rhubarb compote, a drizzle of cream, and toasted nuts. Serve warm! DINNER - Mushroom & Tempeh Udon Ramen https://lovelyjubley.com/mushroom-udo... Ingredients (Serves 2): For the broth • 10g dried porcini mushrooms, chopped • 2 tbsp soy sauce • 600ml mushroom stock (1 stock cube) • ½ lime, juiced • ½ tbsp miso paste For the soy mushrooms • 1 tbsp sesame oil • 150g seafood/enoki mushrooms • 2 tbsp soy sauce For cooking the tempeh • 200g tempeh, cut into cubes • 1 tbsp soy sauce • 1 tsp sesame oil • 1 tsp grated ginger • 1 large clove garlic, minced For coating the tempeh • 1 tsp agave syrup • 1 tsp sesame oil • 1/2 tsp rice wine vinegar • 1 tsp ginger, grated Other components • 2 servings of udon noodles • ½ lime, cut into wedges • 1 red chilli, sliced (optional) • 1 tbsp sesame seeds • Small handful of fresh coriander, chopped Method: 1. Make the broth – Add the broth ingredients to a pan and leave on a low heat with a lid on. 2. Cook the tempeh – Toss tempeh cubes with soy sauce, sesame oil, ginger, and garlic. Pan-fry for 5 minutes until crispy. Coat in an agave, sesame oil, rice wine vinegar and ginger glaze before serving. 3. Cook the soy mushrooms - Panfry the enoki mushrooms in sesame oil, add soy sauce and cook for a few minutes until dark and sticky. 4. Cook the noodles – Prepare udon noodles according to package instructions. Drain and set aside. 5. Assemble – Divide the noodles between bowls, pour over the hot broth, and top with tempeh, mushrooms, fresh chilli, sesame seeds, and coriander. Serve with a lime wedge. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Find us on INSTA:   / freya.and.charlie   - Come and say hey! More tasty VEGAN RECIPES are available on our WEBSITE: https://lovelyjubley.com/ Chapters: 0:00 - Morning coffee 0:36 - The Plan 2:48 - Breakfast part 1 4:00 - Photography 4:49 - Breakfast part 2 6:11 - Lunch 8:10 - Vegan meat review 9:42 - Picnic lunch 10:45 - Magnolia watch 11:00 - Afternoon coffee 11:27 - Dinner plan 12:52 - Cooking dinner 15:56 - Outro * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * #whatieatinaday #vegan #recipes