VEGAN MEAL PREP – Quick, Cheap, Easy, and Delicious Meals #2


Hello and welcome to
The Vegan Corner. In this meal-prepping episode we are going
to prepare a cumin and lime flavoured rice, some miso glazed root vegetables, and a lip-smacking
smoked marinated tofu, that I’m sure you will love. Let’s get to the recipes. To begin with the rice, let’s roast the cumin. To do
that, place a pan over a medium heat, tip in the cumin, and roast it until it becomes
aromatic and starts to smoke lightly, which should take no more
than a couple of minutes. For the rice, we are using basmati rice
due to its intense and beautiful aroma. We like to cook it using the absorption method,
but you can cook it as you please, or as instructed on the packet. As soon as the rice has absorbed all the water
– or has been drained if you boiled it – add the lime zest and the roasted
cumin to it, and fluff it with a fork. Cover the rice once again, and let the
flavours infuse for 10 minutes. Once the time has elapsed,
lift the lid and be prepared to smell one of the most aromatic
and easy rice dishes in the whole world. And now, to the glazed vegetables. Start by preheating the oven to 200°C
(390°F), and then place the soy sauce, the syrup and the miso into a bowl,
and stir to combine them. Next, add in the oil, and stir again
to complete the mixture. For the vegetables, you can cut them as you
prefer; we went for a sort of random cut, but chip-shaped vegetables
also work perfectly. Now, add the vegetables to the bowl, and stir
to properly coat them with the glaze. Here we are using equal quantities of
parsnip, carrots and potatoes, but feel free to be as creative as you want with this
preparation in regard to using other vegetables. Next, place the veggies in an oven tray lined with
greaseproof paper, level them down with a spatula, cover the tray with aluminium foil,
and bake for 10 minutes. Once the time has elapsed, take the tray
out of the oven and remove the foil. Now, stir the veggies, sprinkle the
chopped onions on top of them, and bake the vegetables for
another 15 minutes. Once the time is up, the vegetables are ready
and all you need to do to complete the recipe is to give them a good stir, and to add
plenty of fresh parsley to them. And don’t turn the oven off just yet, but lower
its temperature to 180°C (or 360°F), as that’s what we need for
the next recipe in line. For the tofu, place the ingredients
for the marinade into a bowl that is the sugar, the lime juice, the oil,
the soy sauce and the paprika and stir to properly combine them. To balance the meal as much as possible, we are
using the juice of the lime we used for the rice, but lemon juice or vinegar
work just as well. Now, slice the tofu into 1cm slabs (roughly
half an inch), drench them in the marinade, and place them onto an oven tray
lined with greaseproof paper. The quantity of marinade is slightly
more than needed for the tofu, which will allow you to comfortably
drench the tofu in it, and to preserve some to drizzle over
the food in the following days. Now, place the tray in the oven and
bake the tofu for 10 minutes. Once the time has elapsed, remove the tray from the oven,
add some extra marinade on the surface of the slices, and place the tray back into the oven
to cook for the last 10 minutes. A couple of tips: firstly, the darker
the soy sauce you use, the deeper the colour of the tofu will be, and secondly,
if you want to achieve a darker exterior, you can remove the tray from the oven a couple
of more times during the cooking process – say every 5 minutes – and add some
extra marinade on the tofu. The more marinade you add, the stronger
the smoked flavour will be, and the darker colour
you will obtain. I can’t think of a better way to pull off such a delicious
Asian-inspired meal in such a short amount of time, and even if you are not into
meal prepping yourself, don’t be afraid of trying these
recipes on their own, as they are all quite impressive considering
how quick it is to rustle them up. For the ingredients, and extra tips
and info on the recipes, make sure to follow the link in
the description below. If you enjoyed today’s video, please don’t forget to give it a thumbs up before
moving on and subscribe if you haven’t already. Many thanks for watching and
on to the next video.

100 thoughts on “VEGAN MEAL PREP – Quick, Cheap, Easy, and Delicious Meals #2

  1. sadly i really hate tofu, no matter how it was made, tried dozens of different kinds and never enjoyed it, makes being a vegan harder but still trying my best

  2. i always wondered how to properly marinade tofu in soysauce (especially since most recipes involved frying) <.< genius to add more of the marinade during the baking process! definitely gonna try this method ~~ the dishes all look amazing!

  3. Looks so delicious and easy to make!!! I will try to cook everything tomorrow 👍🏼👍🏼 I love cumin, excited to try the rice. Thank you for sharing 😍

  4. My favourite rice is basmati rice with lemon (and other spices)- it's on our channel. But i will try this version you made- it sounds good 😀

  5. May I just ask are you guys eating oil now? Previously I thought you steered clear of it. No judgement, just asking if this will be a regular ingredient in your recipes

  6. Could you please give options in ml, gr or tbsp, tsp, number of pieces in your ingedrient list? That would really help me out! 🙂 Ill definitely give this recipe a try, looks delicious!!

  7. Looks so yummy 😋😋😋mmm , but I wouldn't use aluminum foil it's very toxic. Paper shit or glass cover is much more friendly 😊thank you for the great recipes

  8. What about letting the tofu marinade say over night rather than applying the marinade every 5 minutes? Would that work?

  9. Yum! this was great 🙂 i made it but didn't follow the measurements exactly- should the tofu outside be a bit crispy by the end of cooking? thank you

  10. So happy your videos are back <3 beautifully shot as usual!

    One question.. I've always been told/under the impression that rice is dangerous to reheat or eat cold? What is a safe way to eat leftover rice?

  11. Please, could you make a recipe for quinoa burguers with no beans? Also, than you for sharing such amazing recipes. You honestly have the best channel in the whole internet.

  12. I absolutely LOVE the roasted vegetable recipe! I gave it a try, and it was great because I used whatever vegetables I had lying around. I ended up using potatoes, broccoli, and red pepper, and it was amazing! I can also think of SO many more vegetable combinations. Thanks for the recipes!

  13. Such a fragrant meal! I love how herbs and spices can make a simple meal taste incredible! 🙂 Nice video I wish mine were that professional😂😆

  14. Please list the recipe when you post your videos as it would be helpful for anyone wanting to cook your dishes.  Please and thanks.

  15. what is miso!! everyone in recipe videos uses it but when i ask people ina store where it's at they be confused, is it expensive?

  16. Just made this, eating some right now and it is SO SO GOOD. omg God bless your souls. I didn't have lime so my rice was just with cumin seeds but dang, it's awesome. Neither did i have fresh parsley so just used dried. Other than that, followed everything but halved the recipe and it's still 💣👍 It was really simple and didn't take much time. Will definitely be making this a whole lot! thanks so much guys!! Have beautiful days ahead!

  17. Your meal-prep videos have been extremely helpful to me. I've gotten motivation to try it now, and the recipes look very good. Please put out more meal-prep friendly recipes! This series deserves more attention. Thank you for your efforts!

  18. 2:42 That's why I love vegan food, you would never be able to use the marinade if it was marinating meat. you could boil it but it is tedious

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2019 Udig Dance . All rights reserved.