Hi! Today I invite you to a unique vegan foodbook! Because today the viewers choose what I eat during the day! Today I have delicious and simple vegan recipes for you. I have a recipe for cauliflower steak, a simple recipe for vegetable lasagna, and a quick brownie with beans and millet. ♡ Thank you for being here! ►► IG / healthyomnomnom ♡♡ drop by for behind-the-scenes videos, polls, movie previews and much more! ► YOUR reaction is super important to me, so like, comment, share! ♡ ♡ SUBSCRIBE for more! ♡ --------------------- RECIPES FOR DELICIOUS MEALS: SIMPLE VEGAN BEAN AND MILLET BROWNIE Ingredients (for a 22 cm baking tray, 8 servings): Millet (dry) - 3 tablespoons (40 g) (+ a glass of water) Red beans (cooked or canned) - 1 can (240 g) Maple syrup (or other sweetener) - 1/2 cup (approx. 100 g) Olive oil (or other oil) - 1/3 cup (approx. 70 g) Peanut butter - 1 heaped tablespoon (approx. 30 g) Cocoa - 1/3 cup (approx. 40 g) Salt - 1 pinch Blueberries or other fruit - 4 handfuls (200 g) Preparation: Rinse the dry groats with water. Place in a pot, add about 1 cup of water and cook until very soft (the groats should be overcooked). Wait for it to cool. Rinse the beans from the marinade and blend all the ingredients except the fruit. Transfer the dough to a baking sheet lined with paper and bake for about 45 minutes in an oven preheated to 180 degrees Celsius. Take the dough out and set aside to cool for a while. Serve with fruit. Nutritional value of 1 portion - 213.5 kcal, 4 g protein, 12 g fat, 20.4 g carbs. Nutritional value of less than 1/4 of the baking sheet (which I ate): 427.1 kcal, 8 g protein, 21.1 g fat, 40.8 g carbs. SIMPLE VEGAN LASAGNA WITH VEGETABLES Ingredients (for 1 large ovenproof dish): Tomato sauce: Lentils (dry) - 1/2 cup (90 g) + 1.5 cups water Olive oil - 1 tablespoon (10 g) Onion - 1 pc. (100 g) Garlic - 3 cloves (15 g) Paprika - 1 pc. (140 g) Tomato puree/passata 700 g Spices (as desired): Smoked paprika, garlic, pepper, salt, sweet paprika, oregano, fresh basil Vegan béchamel sauce: Oil - 2 tablespoons (20 g) Flour - 2.5 tablespoons (30 g) Plant-based milk - 1 cup (280 g) Yeast flakes (optional for a cheesy flavour) - 4 tablespoons (40 g) Pepper, nutmeg and salt as desired Lasagna pasta - approx. 160 g (1/3 pack) Preparation: Boil the lentils (it is best to pour water over them for 0.5 h, drain the water, put them in a pot, pour in approx. 1.5 cups of water and cook for approx. 25 min until soft). In the meantime, prepare the sauce. Chop the onion and garlic and fry in olive oil. Sprinkle with spices and fry for a while. Chop the pepper, add to the pan and heat for a while. Add tomato puree and heat until the pepper softens. At the end of cooking, add the cooked and drained lentils and fresh basil. Check if you need to season. Prepare the béchamel sauce. Heat the olive oil in a small pot. Add the flour and mix quickly. After a while, add the milk, yeast flakes and spices and mix over medium heat until the sauce thickens. See if you don't need to add salt or yeast flakes (instead of flakes, you can also grate some cheese here). Assemble the lasagna. Spread some tomato sauce on the bottom of an ovenproof dish, place sheets of raw pasta on it. Put a layer of tomato sauce on the pasta, put a thin layer of béchamel sauce on it, put the pasta on the béchamel sauce. Make such layers until you run out of sauces. On the very top there should be a layer of tomato sauce and béchamel sauce. You can sprinkle some more cheese on top. Bake for about 40-45 minutes at 180 degrees, covered. Nutritional value of the whole lasagna: 1822.9 kcal, 78 g protein, 45.8 g fat, 257.8 g carbs. 1 serving (1/4 cup): 455.7 kcal, 19.5 g protein, 11.45 g fat, 64.4 g carbs. CAULIFLOWER STEAK with potatoes and tomato salad Ingredients (for steaks for 2 servings): Cauliflower - 3 slices* Marinade: Olive oil - 2 tablespoons (20 g) Maple syrup - 1 tablespoon (10 g) Spices: smoked paprika (1 heaped tablespoon), salt, pepper, granulated garlic (1 teaspoon) To prepare cauliflower slices, follow the instructions in the video plus potatoes (I used 3 small pieces per serving) Tomato salad (1 serving) Tomato -1 pc. (120 g) Corn salad - 1 handful (20 g) Smoked tofu - 1/2 cube (90 g) Olive oil - 1/2 teaspoon Spices as desired Preparation: Boil the potatoes. Slice the cauliflower. Mix the ingredients for the marinade. Carefully coat the cauliflower with the marinade, place on a baking sheet lined with baking paper and bake at 180 degrees Celsius for about 30 minutes (gently flipping the cauliflower halfway through). Slice the tomatoes, tofu and mix with the arugula, olive oil and spices. Serve the steaks with salad and boiled potatoes. Nutritional value of 1 serving: 484.4 kcal, 21 g protein, 21.5 g fat, 48.4 g carbs. ------------------------------ More quick and easy recipes are waiting for you here: ● Vegan FOODBOOKs, diet foodbook, healthy foodbook: https://bit.ly/2t2Nrwb -------- Healthy Omnomnom