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WHAT I ATE TODAY / HEALTHY VEGAN BRUNCH RECIPES – Thumbnail

★ MEAL PLANNER FOR ACCELERATED WEIGHT LOSS
http://plantmealplanner.com

★ RECIPE BOOKS & WEIGHT LOSS GUIDE

Beautiful Plant-Based Meal Plan & Recipe Books

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Instagram – @stellathelight

RECIPES!
Vegan omelette
1/2 cup veggies
4 tbsp vegan egg
1 cup cold water
Vegan cheese

Mix together your vegan egg and cold water with a whisk until smooth. Pour into a non stick skillet over low-medium heat. (IF your skillet is not super non stick, I suggest using a tiny bit of spray oil)
Add in your veggies and cheese and let cook until the egg starts to bubble. Fold over the sides like a burrito and cook another 5 minutes. Serve with toast or vegan sausage.

Chocolate chip zucchini bread
2 bananas
1/4 c choc chips
2 cups oats
2 tbsp brown sugar
1/4 c Vanilla almond milk
2 zucchini shredded
1 tsp baking powder

Preheat oven to 375 degrees. In a large mixing bowl add in your banana and mash until smooth. Add in your baking powder, sugar and mix until smooth. Add in the rest of your ingredients and mix well until combined. Pour into a loaf pan (you can also use muffin tins) and cook 30 minutes on the middle rack of your oven. Once 30 minute is up, stick a toothpick in the middle. If it comes out clean, the loaf is done. If not cook longer in 5 minute intervals checking with the toothpick until it comes out clean.

Potato muffins
1 cup spinach
2 cup steamed cauliflower
1/2 cup chickpea flour (you can use any flour)
1/3 c water
4 cups shredded potatoes
1 tsp garlic
1 tsp curry powder
1/2 tsp salt
1/2 tsp cayenne
2 tsp baking powder

Preheat oven to 400 degrees. In a large mixing bowl combine your flour, baking soda, and spices and mix well. Add in your water and mix thoroughly. Next add in your steamed cauliflower and mash until well combined. Mix in your spinach and potatoes. Place batter in muffin tins and press down so that it is compacted. Cook 30 minutes.
This recipe will make 8 muffins.

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★★★ WHY YOU SHOULD GO VEGAN TODAY ★★★

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