Hello, today I’ve got 5 wholesome, easy & cozy vegan meals to share! DISCLAIMER(s): I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment. In this specific video I’m referring to general stomach sensitivities and not chronic intolerances. Take everything I’m saying with a grain of salt and consult a doctor/dietician if needed. Much love!! Why you’re bloated Pick up Limes video: https://www.youtube.com/watch?v=XulBKrrRC3k My Tiktok: https://www.tiktok.com/@mina_rome?lang=en My Cookbook All Day Vegan: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X US Amazon: https://amzn.to/3OeTzGj German Version: https://bit.ly/3H9ioTb Find the book all over the world, online or in stores! My Bonus Recipe Ebook: https://payhip.com/b/9MsP intro 0:00 INGREDIENTS + NOTES #1 Single Serve Kimchi Pancake 1:10 1/2 cup (60g) all purpose flour or gluten free version (rice flour, chickpea flour) 2 ½ tbsp corn or potato starch 1/4 tsp salt ¼ tsp baking powder 3-4 tbsp vegan kimchi 1 tsp maple syrup or sugar of choice 1 handful spinach, chopped 1/3–1/2 cold cup water (80ml-125ml) optional for spice: 1 tsp gochujang lil oil for the pan almond miso sauce: 1-2 tsp white miso paste 1 heaping tbsp almond butter 1 tbsp kimchi liquid/juice 1 tbsp white wine vinegar 1 tsp maple syrup/agave 1 tsp soy sauce ¼ cup (60ml) hot water, more if needed serving ideas: white rice, additional kimchi, greens, miso soup … adapted from https://www.okonomikitchen.com/ → serves #2 Cozy Pasta Soup 3:14 1 leek 1 inch piece ginger ½ fennel 1 tbsp olive oil (optional: 2 cloves garlic, 1 onion, finely chopped) 1 tbsp white wine vinegar 1 tsp sweetener (agave, sugar, maple syrup) 1 tbsp soy sauce 1 cup (250ml) water 3 cups (750ml) water, more if needed 1 vegetable broth cube 2 medium carrots 150g - 250g tempeh (5.3 - 8.8oz) (sub with beans of choice) salt, spices to taste (i added pepper and marjoram) 2 tsp vegan worcestershire sauce 120g shortcut pasta of choice (can be glutenfree!) 2-4 handfuls spinach for serving: sesame seeds, fresh herbs of choice → serves 3 #3 Ginger Sweet Potato Boats 5:35 4 small to medium sweet potatoes, cut in half a lil olive oil for brushing green pea spread: 2 inch (5cm) piece ginger, roughly chopped 2 1/2 tbsp olive oil 240g frozen peas (1 ¾ cup) 1 tbsp white wine vinegar ⅓ tsp salt, or to taste pepper to taste (and other spices if needed) 1 splash of oat milk or water to help things blend serve with: fresh veggies i.e tomatoes, sesame seeds → serves 2 #4 Potato Pie 8:05 veggie layer: 300g cremini mushrooms, cubed (or zucchini) (optional: 100g smoked tofu, cubed*) 1-2 stalks celery (or 1 onion) 1 inch piece ginger (or 1-2 cloves garlic) a little olive oil for the pan 1 splash of water for the pan 1 splash of red wine or white wine or balsamic vinegar 1 tbsp soy sauce 1 ½ tbsp tomato paste 3 tbsp walnuts, chopped 1 tsp agave/maple/sugar optional: 1 tsp vegan butter if needed: salt, pepper to taste potato layer: ~ 500g potatoes (1.1 pound) 3 tbsp vegan butter 3-5 tbsp oat milk salt to taste → 20cm / 8 inch casserole dish → bake on the highest rack → keep an eye of this the entire time it’s baking → serve with the almond miso sauce from #1 → serves 4 people → serve with fresh little salad on the side *pan fry the smoked tofu alongside mushrooms! #5 Chia Blueberry Yogurt Toast 10:19 ½ cup frozen blueberries (70g) ¼ - ½ tsp lemon zest 2 tsp rice/agave/maple syrup pinch of salt 1 tbsp chia seeds 1 tsp cornstarch ¼ cup (60ml) water, more if needed serve with yogurt of choice, sourdough bread (or gluten free bread), or on rice crackers, on oatmeal, on pancakes ….. MUSIC: intro by Bleachers: https://open.spotify.com/track/6YArGkJUr82ehzRFa2YaRK?si=b328ead7d0ff41e1 Youtube Audio Library Rafiki Music null unlucky4794 null fluhalp https://soundcloud.com/fluhalp