what is going on y’all if you’ve been following me in social media and been following along with the monthly fit Mincha calendar then you know that this video is all about going vegan because next week is the five day or the three day vegan challenge a few years back I went vegan for a short period of time to try it out and it was one of the most challenging yet rewarding and enlightening experiences that I’ve ever had and guess what my muscles didn’t wither away and I felt energized and pumped right afterwards and it also gave me a lot of inspiration for my own diet which is one of the best aspects of vegan cooking this is not a weight loss challenge this is a food challenge this is designed to help us to grow in our understanding of foods how we can pair them and match them so that we can meet our macronutrient needs in different ways without using animal products sure you may lose weight but that shouldn’t be the goal here the goal is to focus on the food and how that food can influence your own diet so for today’s video I just want to share some vegan inspired meals that I created here to help you to get through a week of eating vegan if you so choose to do the challenge now keep in mind this is not you should not be considered a meal plan so with that in mind remember to follow me on Instagram and Facebook because I’ll be posting daily my meals as I always do but it’s going to be strictly vegan so you can get some ideas from there as well Before we jump into the video I got two quick notes first while this video is focus on cook vegan meals one of the best aspects other vegan diet is being able to eat an abundance of raw vegetables and fruits and incorporating things like healthy fats like nuts and seeds and fruits like avocado so remember to not neglect those because it can help you feel satiated whenever you’re feeling hungry and secondly it deals with my philosophy on processed foods if you even follow me long enough then you know I’m all about trying to stay away from some of the artificial ingredients and some of the processed foods and going much more of the natural route there are things like soy and tofu and potato and and Tim faith and I’m going to show you a few of those today in this video and at the same time just like with animal products some of those soy products can be heavily processed as well and contain lots of sodium and artificial ingredients so remember to rely on other things to boost your protein things like legumes and beans and nuts and seeds and quinoa and even brown rice there are tons of ways to boost the level of protein in your diet so just keep that in mind as you do this challenge with that out of the way if you are ready to get your hands dirty and if you are ready for one of the most epic fitmin cook challenges ever which is crazy that it’s a village but we’re going to change out that moving forward alright job let’s get started first we are firing up our slow cooker to make a vegan version of pot roast using portobello mushrooms and sweet potatoes to a slow cooker at olive oil veggie stock vegan worcester sauce garlic sweet potato or yam and sliced Portobello colorful carrots red onion basil rosemary cilantro and wheat flour mix it up then pop on the top and cook on high for 4 to 5 hours enjoy with brown rice quinoa or by itself next we’re making an asian-inspired butternut squash and green bean stir-fry add sesame oil to a skillet and set on medium-high heat and once it’s hot toss them butternut squash and green beans cook for about 7 minutes or until the veggies begin to see it then add minced ginger apple honey and low sodium soy sauce stir it up quickly ensuring all the veggies are coated in the sauce garnish with sesame seeds and enjoy with quinoa or basmati brown rice next here is a protein packed meal with a little Latin inspiration we are making soyrizo stuffed bell peppers yes first slice open some bell peppers and remove the inside place them face down on a baking dish and bake for about 15 minutes at 423 a skillet with some olive oil and toss in soy risotto chop and cook for about 5 minutes until all the sides are brown to a bowl add black beans the soyrizo tomato sauce cilantro chipotle chili powder cumin and sea salt and pepper thoroughly mix it up and then stuff those peppers if desire top them off with the little vegan cheese then cover the baking dish with aluminum foil bake in the oven for about 25 minutes at 420 we’re making a new personal favorite of mine curry roasted cauliflower with some pistachios it’s a great side dish or appetizer pour olive oil over cauliflower florets then add curry coriander and sea salt and pepper mix it up then dump them on a baking sheet roast them in the oven for about 25 to 30 minutes at 400 sprinkle in some cilantro and chopped pistachios this video will be incomplete without some type of flexible so here it is with roasted veggies and tempeh break some broccoli and golden beets or some red beets with olive oil sprinkle fresh rosemary cumin and sea salt and pepper then roast in the oven for about 25 minutes at 400 next we’re going to spray a nonstick skillet with olive oil and saute some garlic toss in some tempeh and cook until all the sides are seared which should take about five to seven minutes add it to a bowl of roasted veggies and if desired some brown rice enjoy with the homemade tahini sauce next is a recipe that I recently shared on Instagram but I’m sharing it again here because I just think it’s dope and delicious this is guacamole with the protein punch blend peas in a food processor then mash avocado with the fork then add peas tomatoes onion cumin fresh lime sea salt and pepper give it a good mix then toss in fresh cilantro next I’m making some blueberry and walnut muffins vegan style now this is a very easy recipe that you can customize so pay attention to just the core element and then make it your own first mix whole wheat flour or oat flour with coconut sugar baking powder turmeric and a pinch of salt mix milled flaxseed with some water and let it thicken just a bit then add it to the flour along with the vanilla extract almond milk and coconut oil if your batter is too thick then just add in tablespoons of almond milk until it loosens up a bit and I personally like a thicker dense consistency almost like a brownie but that’s just me if you’re not like that and you want it to be a lot more loose than this add in some almond milk fold in walnuts and blueberries break some muffin molds with nonstick cooking spray then place the batter and individual muffin moulds bake in the oven for 25 minutes at 350 to get the full recipes check out fit man cook calm and remember to download the fit man cook app for more easy healthy practical meals